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A customer once asked: "Why do you use a doser grinder but, unlike some chain brands, weigh the grounds again after grinding before using them? Doesn't this defeat the purpose of having a doser grinder?" Before answering this question,
For some beginners in pour-over coffee brewing, the "expansion" during coffee blooming and the "deep crater" that forms in the coffee bed after brewing always generate enormous attraction. It's as if a good cup of pour-over coffee must exhibit these two brewing phenomena! Without these elements, the resulting coffee seems less
Before the concept of specialty coffee became widespread, the vast majority of coffee in the world was dominated by the bitter, burnt flavor of dark roasting! With the gradual popularization of the specialty coffee concept in recent years, people have gradually come to appreciate the beauty of light roast coffee! But it's important to know that the wheels of history don't turn by themselves, but rather because
FrontStreet Coffee often says that coffee is much like cooking—it has various 'cooking methods'! Even the same coffee bean can present completely different characteristics when extracted using different methods! Today, FrontStreet Coffee will break down some common extraction methods used in coffee making.
Last month, FrontStreet Coffee shared with everyone about the cupping scoring system, in which we briefly mentioned COE. In daily life, the term COE also frequently appears on labels of some coffee beans. This has sparked everyone's curiosity: What is COE? COE, with the full name being C
Often, a work becomes more famous than its creator—think of the Mona Lisa and da Vinci, or the 4:6 brewing method and Mr. Tetsu Kasuya. That's why whenever we mention Mr. Tetsu Kasuya, we always introduce him as the inventor of the 4:6 brewing method! Today, we're going to share about the 2016 World Brewers Cup
For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). For more premium coffee beans, add FrontStreet Coffee on private WeChat: qjcoffeex "My life! Iced coffee gives it!" Although this statement may be a bit exaggerated, it's undeniable
When it comes to the most suitable food for winter, ice cream must definitely be one of them!!! And for coffee lovers, there happens to be such a dessert that allows you to enjoy both coffee and ice cream—Affogato! As early as many years ago, people had already been enjoying the now-popular creative coffee
It's December already! The surrounding shops are all decorated with red and green ornaments, and the festive Christmas atmosphere is everywhere! Of course, for us coffee lovers, we have to join in on this celebration! So today, FrontStreet Coffee brings you a special feature on latte art—"Christmas Latte Art Tutorial"! It's incredibly simple! Even if you're at home...
Generally, the portafilter used for espresso machine extraction is placed in any nearby storage area and only picked up when extraction is needed. At this point, the portafilter is at room temperature. However, until yesterday, FrontStreet Coffee was browsing online and discovered footage from a WBC competition a few years ago, where Mr. Wu Zelin was using a frozen portafilter.
The rise of Gesha coffee occurred in Panama, while its origins trace back to Ethiopia. Consequently, people often compare Gesha from these two regions! "Gesha 1931" and "Gorie Gesha" are recognized as representative Ethiopian coffee varieties, compared with Gesha produced in Panama! However,
For a long time, Dirty and Iced Latte have frequently been mistaken as the same coffee product by many people, because their preparation methods appear quite similar. To most people, an iced latte is simply a latte with an additional ice step - if you remove the ice, isn't it just a Dirty? That seems to make perfect sense.
In yesterday's article, FrontStreet Coffee mentioned: Most friends initially choose their filter cups based on functionality. For example: "This dripper produces cleaner coffee," "This dripper creates a fuller-bodied coffee," "This dripper results in coffee with higher sweetness," and so on. These
FrontStreet Coffee often says during three-stage brewing: "Pour the next batch of water when the water level is about to run out!" This naturally sparks curiosity among coffee enthusiasts - why pour when it's almost empty rather than after it has completely drained? What's the difference between these two approaches? Good question! The best proof
Many coffee beginners, when first starting out, focus heavily on controllable factors like grind size, water-to-coffee ratio, water temperature, and technique. However, "time" – an uncontrollable factor – is often overlooked. In reality, it plays a crucial role in crafting a great cup of coffee.
Initially, when choosing pour-over filter cups, people tend to focus more on what kind of extraction effects they offer, experiencing the differences in coffee brewed with various styles of filter cups. As the number of brewing sessions increases, gradually understanding the underlying logic of different filter cups and extraction methods, the selection of filter cups also evolves from...
"Unable to form proper patterns in latte art and frequently encountering serrated edges" – these are common challenges that many who create latte art coffee regularly face. Typically, those experiencing these issues tend to blame themselves, but even when adjustments are made, the "serrated patterns" still persist. This suggests that these individuals haven't
So cold!!! Guangzhou's temperature suddenly dropped to 15°C. Do you know what that feels like? Besides the chill, the weather change brings us a host of problems, such as under-extraction, difficulty sensing milk frothing temperature, and coffee getting cold before we can finish it. FrontStreet Coffee's store has recently received many questions from customers about this.
Tarrazu, undoubtedly the first coffee growing region that comes to mind when mentioning Costa Rican coffee, is also the first coffee growing region in Costa Rica to receive origin certification. However, most people's understanding of it is limited to this. To truly understand Tarrazu, one must first get to know a place: L
When learning about coffee online, you may have come across articles discussing the concept of "male and female coffee beans." We all know that typical coffee fruits contain two coffee beans inside. Could these two beans be different? Where does the concept of "male and female" coffee beans come from?
