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On August 7th, the words "Beginning of Autumn" on the calendar marked the arrival of the fall season. Just as the coconut coffee series shines brightly in summer, autumn also has its own special seasonal drinks. Therefore, FrontStreet Coffee is once again bringing out its treasured specialties to share with everyone some coffee series perfect for making in autumn!
In the article "Why Most Coffee Today is Sour," FrontStreet Coffee explained why most coffee needs to be sour and the reasons for this acidity. Many friends then expressed: I understand why coffee needs to be sour, but another question arises - why does coffee actually taste sour? The answer is simple, because coffee itself naturally contains
Last week, FrontStreet Coffee was exploring cafés when they happened to see a barista making Bock. Through the glass vessel, they could see the rich milk liquid dripping down drop by drop, making them immediately want to have a Dirty coffee made with Bock. Unfortunately, the barista said there wasn't enough remaining to serve, which meant FrontStreet Coffee couldn't get their coffee fix and had to return...
As is well known, the circular motion during coffee brewing ensures more comprehensive contact between hot water and coffee grounds in the filter, achieving even extraction akin to "rain and dew reaching all equally." However, since this is an operation that affects extraction rates, people have begun to delve deeper into the technique of circular stirring.
New-style drippers emerge endlessly each year, available in diverse designs and each with unique strengths: some can alter water flow speed; some achieve bypass-free brewing; some can even change their form!
When brewing coffee, time is the only extraction parameter that cannot be precisely controlled directly, as it is the result constructed by the combination of various other parameters. This also means that time can serve as a standard for measuring other parameters. So theoretically, as long as you can control the brewing time,
Since pour-over coffee brewing requires continuous hot water infusion during the process, you'll notice baristas holding a professional pour-over kettle when making pour-over coffee. Because FrontStreet Coffee uses a non-temperature-controlled version of the pour-over kettle, pre-boiling water is always necessary before each brewing session.
Let's briefly introduce the origin of the siphon brewer. The siphon brewer originated in Europe, 70 years earlier than pour-over coffee, between 1830-1840. Loeff from Berlin, Germany, first invented the glass material, dual-pot siphon extraction method and obtained a patent, which was later developed by France, the UK and Germany
A comprehensive illustrated guide to French Press coffee brewing, including the optimal coffee grounds-to-water ratio, grinding techniques, and step-by-step instructions. We recommend grinding coffee beans to a coarse consistency similar to raw sugar granules. This particular grind size is essential for the extended immersion extraction time used in French Press brewing. If a finer grind is used, the extraction time must be reduced accordingly, otherwise the soluble solids in the coffee grounds will be over-extracted, resulting in a bitter taste.
"Hey handsome! I'd like an iced Americano, the one without water." This was an order received by a barista at FrontStreet Coffee during one of our shifts. Although FrontStreet Coffee has quite a few secret menu items (like Flat White, Dirty), hearing this request still caught us slightly off guard. Occasionally, customers do ask for iced Americanos without ice,
For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - Introduction to Peaberry and Regular Coffee Beans 1. Differences Between Peaberry and Regular Coffee Beans The center of a coffee fruit contains a pair of left-right symmetric, oval-shaped seeds. The side where the seeds connect appears flat, which is called regular coffee beans (
For more professional coffee knowledge and coffee bean information, please follow Coffee Workshop (WeChat Official Account: cafe_style). Coffee beans are the raw material for coffee. The most fundamental work of a barista is to perform basic identification of coffee beans and blend them into different coffee flavors according to their characteristics. Coffee beans in China are mostly dependent on imports.
Dirty coffee has always existed as a hidden menu item at FrontStreet Coffee, because in FrontStreet Coffee's view, Dirty is simply a "special" way to drink latte. Until one day, FrontStreet Coffee overheard a customer explaining to their friend, summarizing that "Dirty is made with Boke milk as the base, then poured with espresso..."
It must be said that the ways to enjoy espresso coffee are incredibly diverse. Just the combination of espresso and milk alone can create numerous coffee beverages. Dirty Coffee is one such very popular Italian-style coffee drink born from the collision of espresso and milk. If you have some knowledge of Italian-style coffee, it's not hard to discover that Di
Dirty coffee is created by extracting espresso over iced milk, forming beautiful layers. As time passes, the upper coffee gradually permeates the pure white milk, creating an attractive gradient visible through the transparent glass, as if the clean milk has been dirtied. Simply put, dirty coffee is a visually appealing and enjoyable
For beginners, how much water to use for a cup of coffee is probably a question everyone has had. Why does FrontStreet Coffee use a 1:15 powder-to-water ratio? First, let's understand two concepts of pour-over coffee. Powder-to-water ratio: The ratio of coffee grounds to water, directly expressed as how much water is used to brew coffee, for example 1:1
Perhaps seeking more caffeine intake or wanting a richer coffee flavor, coffee shops regularly encounter customers with higher demands for coffee concentration. However, as some customers may not be familiar with the coffee domain (nor is it necessary), they may not know about adding sh
Africa is known as the "Highland Continent" because its terrain is dominated by plateaus, with an average elevation of 750 meters across the continent. The entire African continent can be divided into North Africa, Central Africa, South Africa, and West Africa, with coffee cultivation concentrated primarily in the East African region. East Africa is the highest altitude area on the African continent, where most plateaus have elevations exceeding
In addition to drinking more, smelling more, and feeling more, systematically learning the classification of coffee aromas is also a major shortcut to improving flavor perception. As an authoritative coffee flavor guide, the flavor wheel can help novice friends better organize the aromas released from coffee. When used properly, we only need to
Flavor description is a product derived from the introduction of the specialty coffee concept. As people began to realize that coffee no longer has just a monotonous bitter taste, they started to continuously optimize every step of 'preparing' coffee. Attempting to experience richer and more delicate flavors in the final cup of coffee. And coffee shops...
