All stories in Coffee — freshly updated.
Hello everyone, today FrontStreet Coffee is sharing a comprehensive collection of common issues that arise during espresso extraction—Version 2.0. It has been over half a year since we shared our post "Common Problems in Espresso Extraction「1.0」," and as for why it took so long to share the second
As we all know, coffee beans have not only an expiration date but also a flavor window. This is because the aroma stored within them is volatile and continuously dissipates. Since aroma is the main component of flavor, we refer to the period when the aroma within the coffee beans has not completely dissipated and remains abundant as the flavor window.
Many coffee enthusiasts have observed this phenomenon: whenever people chat about Geisha coffee, even without mentioning specific origins, Panama's Geisha often first comes to mind; or when discussing Panama's coffee, it's automatically assumed to be Geisha variety; some might even directly refer to it as such...
For professional barista exchanges, follow Coffee Workshop (WeChat official account: cafe_style). Tanzanian single-origin coffee bean differences, distinctions, and award recognition. The uniqueness of Tanzanian coffee stems from a combination of three different estates located in northern Tanzania. One of these estates is situated on Mount Kilimanjaro.
For professional barista exchanges, please follow Coffee Workshop (WeChat public account: cafe_style). Tanzanian Single-Origin Coffee Varieties, Brand Recommendations, and Estate Introductions - Compared to flat beans (pair of flat-sided beans), also known as caracol or caracolil
Located in northeastern Tanzania, Mount Kilimanjaro stands at 5,895 meters, making it Africa's highest peak. The extremely high altitude keeps the mountain peaks covered in snow year-round, while Tanzania's main coffee growing regions are situated at the foot of Mount Kilimanjaro. This area is blessed with rich volcanic soil, providing ideal conditions for
Kilimanjaro Coffee (Kilimanjaro Coffee) is produced on Mount Kilimanjaro, Africa's highest mountain located in northeastern Tanzania. Its coffee quality is excellent, with rich aroma, prominent acidity, and is suitable for blending comprehensive coffee. Kilimanjaro
Costa Rica, located in the Central American isthmus, produces world-renowned coffee beans in its high-altitude regions. These beans are known for their rich flavor, mild taste, yet pronounced acidity. Every coffee bean from Costa Rica undergoes meticulous processing, which is precisely what results in such high-quality coffee. Costa Rica is located in Tarrazú, near the capital San José.
Costa Rican coffee is produced in the Republic of Costa Rica located in southern Central America. Its coffee quality is similar to Colombian coffee, making it suitable for blending into comprehensive coffee blends. Introduction Coffee produced in the high latitude regions of Costa Rica
Costa Rican coffee flavors have always been well-balanced, lacking the sharpness of Guatemalan coffee, offering a quite smooth and gentle taste. Aroma, sweetness, and chocolate bitterness coexist harmoniously in perfect balance, representing the classic flavor of premium coffee. The seven major coffee producing regions are as follows: Turrialba Valley (northeast of the capital San José), Central Valley (
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style). The world-renowned Panama Geisha actually originates from Costa Rica. In the 1930s, the Geisha variety spread from Ethiopia and eventually reached Tanzania. In 1953, Costa Rica research
Follow Coffee Review (WeChat public account vdailycom) to discover wonderful coffee shops and open your own small shop. Coffee beans produced in the high-altitude regions of Costa Rica are world-renowned for being rich, mild in flavor, yet extremely acidic. The coffee beans here are all carefully processed, which is precisely why they achieve such high quality.
All Costa Rican coffee is Arabica, processed using the washed method. Its style is bright and aromatic, as clear as wind chimes swaying in the gentle breeze, with mild acidity and excellent sweetness. Due to its sweetness, the coffee remains delicious even when cooled, which is a major characteristic of Costa Rican coffee. Therefore, it is recommended
Full-bodied beans with ideal acidity and unique, intense aroma. Costa Rica's Tarrazu region is one of the world's premier coffee-producing areas, yielding coffee with delicate, pure flavors and pleasant aroma. Costa Rica's volcanic soil is exceptionally fertile and well-drained, making it the first Central American region recognized for its commercial value.
Brazil is vividly likened to the giant and monarch of the coffee world. There are approximately 39.7 billion coffee trees there, with smallholders now growing coffee that accounts for 75% of Brazil's total national production. The number of people engaged in coffee production in Brazil is 2 to 3 times that of Colombia, which is the world's second-largest producer of raw coffee
For professional barista discussions, follow Coffee Workshop (WeChat official account: cafe_style). Flavor notes: berries, citrus fruits, lemongrass, sugarcane sweetness, cocoa, nuts, clean and sweet. Country: Brazil Origin: Southern Minas Gerais Estate: Forest Farm
Brazilian coffee is a general term for coffee produced in Brazil. Brazilian coffee comes in many varieties, with the vast majority being unwashed and sun-dried. They are classified according to their state of origin and shipping ports. Brazil has 21 states, 17 of which produce coffee, but 4 of these states have the largest production, accounting for 9
Professional coffee knowledge exchange for more coffee bean information please follow Coffee Workshop (WeChat official account cafe_style) Coffee originated in Brazil Several historians agree that coffee from the Old World reached Martinique and the Antilles in 1714, when French army captain Mathieu
Brazil (Brazil) Aroma: 3/5 Brightness: 3.5/5 Body: 3.5/5 Flavor: 4/5 Aftertaste: 4/5 Recommended roast: City/Fullcity/Espresso As an Espresso base bean, avoid roasting too deeply, as the low growing altitude results in lower bean density, which when
Professional barista exchange platform - please follow Coffee Workshop (WeChat public account: cafe_style). The coffee industry is undoubtedly one of Brazil's most important economic sectors, and Brazil is also one of the world's most significant coffee producers. In recent years, it has also secured a position in the specialty coffee market. Paran, Espi
