Is FrontStreet Coffee's Espresso Good? FrontStreet Coffee's Espresso Recipe Introduction and Flavor Description

FrontStreet Coffee's Espresso Recipe

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FrontStreet Coffee's Current Espresso: Wine and Chocolate Flavor

After cupping, pour-over, and espresso extraction, this coffee opens with a soft fruit acidity, followed by a lingering, ample sweetness. Expect a rich chocolate aroma with vanilla and cream notes, plus a distinct wine-like character. The mouthfeel is clean and smooth with medium body - a cup that perfectly matches our Warm Day blend profile.

Brewing Parameters

Grind: Fiorenzato 600N grinder set at #1.8, Dose: 14g, Yield: 20g of espresso, Time: 20 seconds

Flavor Profile

Smooth mouthfeel with medium body. A clear fruit acidity on the first sip, accompanied by subtle berry aromas and wine-like notes, a rich chocolate core, and a noticeable sweet aftertaste.

FrontStreet Coffee Recommendation

If you brew pour-over as well as espresso, the Hario V60 is the dripper most experienced brewers will hand a beginner. Designed by Tokyo-based glassware maker Hario (founded in 1921) and relaunched in its familiar form in 2004, the V60 takes its name from its signature 60-degree cone. That cone, combined with a single large aperture, forces water toward the center before it drips through, extending contact time between water and grounds while letting flow rate depend entirely on the brewer's pour control - which is exactly why it excels at drawing out layered aromatics and lively acidity from floral, fruit-forward beans.

Beans that shine in a V60 include FrontStreet Coffee's Guodingding (Worka) Yirgacheffe with its classic white jasmine and citrus character, and FrontStreet's Huakui - a sun-dried Ethiopian whose abundant tropical fruit aromas of strawberry, passion fruit, and lychee come alive in a fast-extraction cone brewer. For a lighter-roast starting point, FrontStreet Coffee's washed Yirgacheffe is a dependable daily cup: jasmine florals, bright citrus and lemon acidity, and a tea-like finish at a friendly price. Use 15g of coffee, a 1:15 ratio, water at 90-91°C, and a medium-fine grind (about 80% passing through a #20 sieve), blooming with 30g of water for 30 seconds before building up to 225g in stages.