All stories in Coffee — freshly updated.
Colombia's green coffee grading system is based on defect rates and bean size. The most commonly seen markings on coffee bags are "Supremo" and "Excelso," but many people cannot distinguish between them or understand what grade each represents. In this article, we'll explore the Colombian coffee grading system and clarify these important classifications.
Pour-over and cold brew are two extraction methods that allow us to conveniently enjoy single origin coffee in our daily lives. Just yesterday, a friend asked FrontStreet Coffee through our backend about these two methods: "FrontStreet Coffee, I used the same beans to make both pour-over and cold brew, but why do their coffee experiences
When adopting the three-pour extraction method, it means dividing the entire pour-over process by injecting the target water volume in 3 separate stages. This involves pouring water, waiting, pouring again, waiting again, and then pouring a final time until all coffee liquid has filtered through. Taking FrontStreet Coffee's commonly used 15g coffee grounds with a 1:15 coffee-to-water ratio as an example, the total water poured would be...
In the era when Blue Mountain reigned supreme, there was a popular saying online: "The Blue Mountain coffee you can drink/buy in China has a 99% chance of being fake!" Sounds rather unbelievable, doesn't it? So why has such a saying become so widespread? Today, FrontStreet Coffee will take you to explore the truth behind this question, but before that...
In earlier days, coffee culture had not yet become as widespread as it is today in China, with only a few scattered coffee shops operating domestically, let alone coffee bean roasters. Therefore, during that time, people who wanted to make coffee at home could only go to supermarkets to purchase nitrogen-filled or vacuum-packaged coffee beans.
The US coffee bean futures business began in 1882 at the New York Coffee Exchange. In 1916, this exchange added sugar futures contracts and was renamed the New York Coffee and Sugar Exchange. It wasn't until 1979, when it merged with the New York Cocoa Exchange, that it became what is now widely known as the New York Coffee, Sugar, and Cocoa Exchange.
The popularity of specialty coffee allows us to obtain more detailed information about coffee bean cultivation and production. This information is usually provided with the sale of coffee beans and printed on the packaging labels! Coffee varieties, processing methods, and flavor descriptions are easy to understand, but the origin information of coffee beans can be somewhat confusing: sometimes it's the production
The golden foam floating on top of espresso is what we call Crema. People have a common view of it - "It's the soul of espresso! It can be thick, but not thin!" Although people call it the "soul" of espresso, anyone who has tasted it alone knows
Recently, more and more friends have been asking FrontStreet Coffee about blending approaches. Those who ask this question generally fall into two categories: one group consists of pour-over coffee enthusiasts who have tried regular beans many times and want to find something different and fresh; the other group includes espresso lovers who want to develop their own signature coffee blends. So...
Recently, several customers who purchased beans asked FrontStreet Coffee through Taobao's backend: "FrontStreet Coffee, FrontStreet Coffee, is there something wrong with your bean quality control lately? Why doesn't the brewed coffee taste as good as before?" To be fair, the roaster is already burdened with the question "Are the beans roasted too dark?"—another accusation would be too much to bear.
"Channeling" is a term that frequently appears in FrontStreet Coffee's articles! We believe that when you're extracting espresso, you'll encounter channeling from time to time. For example, when some small holes appear on the surface of the coffee puck after extraction; or when using a bottomless portafilter, you experience splashing or uneven water streams
Every coffee growing region produces coffee with its own distinct flavor characteristics, but often, these characteristics evoke similar tasting experiences. When mentioning citrus and white floral aromas, people might immediately think of Panamanian coffee, or it could just as easily be Ethiopian; when discussing sweet orange flavors, people simultaneously associate them with...
"Clang! Clang! Clang! Clang!" Recently, customers visiting FrontStreet Coffee's store often hear FrontStreet Coffee's handsome staff tapping the coffee powder cup against the table. This is because when he was about to pour the coffee powder for brewing, he discovered that the coffee powder was clinging to the powder bowl. Additionally, online friends have also raised many similar
Jamaica is an island nation in the Caribbean Sea, separated from Haiti by the Jamaica Strait to the east. It is the third largest island in the Caribbean. The coastal areas of Jamaica are plains, the eastern part is mountainous, and the central and western parts consist of hills and limestone plateaus. It has a tropical rainforest climate. The rainy seasons occur from May to June and September to November, while December to
That's right, 'Pacamara' - it's another coffee variety attempting to claim the 'throne' from Geisha. In his book 'The Bean Hunter,' Mr. Xu Baolin bestowed upon it the title 'Geisha's Rival.' This sounds quite competitive, so what exactly is the origin story of the Pacamara variety? Pacamara
Wait! I know you have something to say, but before that, listen to what FrontStreet Coffee has to share~ Here's the situation: Typically, cold brew coffee takes 8-12 hours to prepare, partly because room temperature or cold water extracts slowly, and partly because it needs time for fermentation. That's why we usually let it sit for
Recently, more and more customers have developed the habit of smelling coffee beans before placing their orders, selecting their preferred aromas to guide their choices. This growing trend prompted FrontStreet Coffee to investigate, with customers generally explaining: "If it smells so fragrant, it must taste even better when brewed!"
Papua New Guinea is located in the southwestern Pacific Ocean. It borders Indonesia's Papua Province to the west and faces Australia across the Torres Strait to the south. It is also an archipelagic country with more than 600 islands throughout its territory. Areas above 1,000 meters elevation in Papua New Guinea have a mountain climate, while the rest has a tropical climate.
I once read somewhere: when latte meets chocolate, even the most strong-willed coffee beans become gentle and charming. Recently, while browsing online, FrontStreet Coffee kept coming across various versions of hot mocha tutorials. After learning multiple creative ways to combine chocolate with milk coffee, I was captivated by cup after cup of visibly sweet
"Aftertaste that moistens the mouth, sweetness emerging from bitterness" is the highest praise people give to a good cup of tea. In coffee tasting, people also often use the term "aftertaste," usually referring to coffee having an appealing mouthfeel. So what exactly is the taste experience when we detect aftertaste in coffee? And how does it differ from the sweetness of coffee?
