All stories in Coffee — freshly updated.
As the saying goes, "different waters and soils nurture different people," and this principle can be equally applied to coffee beans. Whenever FrontStreet Coffee introduces daily coffee beans, we emphasize that the primary flavor profile of these beans represents the terroir of their growing region! So what exactly does "terroir" mean? The flavor and texture of coffee beans are determined by 70
Have you noticed that the term 'CCD' occasionally appears on some Panama coffee bean bag labels? It's not the name of any estate, any region, or any bean variety. So, what do these three letters 'CCD' mean? Panama's CCD Project CCD Project
Whether it's a cone-shaped dripper or a fan-shaped dripper, the bottom is either a hollow point or has bottom grooves! This naturally raises the question: "Why must the bottom of a dripper be a point or lines? Can't it be a flat-bottomed 'surface'?" As it happens, Kalita Company thought exactly the same. Recently...
Latte art has attracted many enthusiasts to step into the world of coffee from different fields, all with the hope of one day being able to create delicate and intricate latte patterns effortlessly. So the question arises: how long does it take to master latte art? In reality, latte art techniques aren't as complex as they might seem, especially if you're just looking to...
Milk-based coffee beverages have long reigned as the top-selling products in most coffee establishments, capturing the hearts of countless coffee lovers. In response, innovators have crafted an array of distinctive milk alternatives designed to complement coffee perfectly, including plant-based milks derived from whole grains, luscious coconut cream pressed from coconut flesh, and Bobo—a concentrated milk product boasting a richness that surpasses traditional dairy
Today, Arabica varieties account for a full 70% of the world's total coffee production, and most Arabica varieties have evolved from the two ancient varieties of Typica and Bourbon after being spread to various regions. Today, let's briefly discuss one of these two ancient varieties, "Typica," and its journey from Ethiopia
It's that time of year again - Double Eleven Festival. Many friends have likely stocked up on a large quantity of beans due to the impact of discounts. Consequently, FrontStreet Coffee's backend has been receiving many inquiries about bean storage! Among these, several similar questions have caught FrontStreet Coffee's attention: "Does freezing beans in the refrigerator really work?"
Today's commercial coffee market is dominated by the familiar Arabica and Robusta varieties. They are the small-seed and medium-seed varieties among the three major coffee species, yet in this vast market, there is notably no place for the large-seed variety 'Liberica.' Liberica grows at lower altitudes
Often, due to issues with grinding equipment, the ground coffee ends up containing many extremely fine particles (fines)! At such times, those preparing to brew coffee face a difficult choice! FrontStreet Coffee often says that too many fines become a double-edged sword. While retaining them may potentially yield rich flavors...
We often make preliminary guesses about the degree of roast based on the external color of coffee beans. For example, if the beans appear brown and relatively bright, we might guess they are lightly roasted; if the color is brown and darker, we would assume they are dark roasted.
Have you ever noticed that in our daily coffee brewing, whether using V60, Kono, or Origami drippers, they all feature nearly uniform cone-shaped structures? This has created an association where the first image that comes to mind when mentioning drippers is their conical form. However, drippers come in other
Sometimes, observing a barista's tamping technique can be incredibly satisfying! Because every barista has a different understanding of tamping, they each develop their own unique tamping motions. Creating a level coffee bed is something everyone can agree on, because once the coffee is compressed unevenly—with one side higher than the other—
Jasmine flowers, possessing the sweet richness of roses, the subtle elegance of magnolias, and the delicate grace of camellias. When their white buds bloom, the floral fragrance fills the air, refreshing the mind and spirit. Similarly, in coffee, we often perceive jasmine-like aromas, such as in washed Yirgacheffe and Esmeralda Geisha varieties, where the fresh, vibrant floral notes enrich the entire coffee experience
Pour-over coffee has long become part of most people's daily routine, and for brewing equipment that can potentially go wrong, numerous "auxiliary tools" have emerged to assist us. Today, FrontStreet Coffee brings you one of these interesting little gadgets – the LilyDrip. But who would have thought that this cone-shaped aid
A single coffee bean is composed of various flavor compounds, including acidity, sweetness, bitterness, aroma, and more, each dissolving at different rates—some quickly, others slowly. To achieve a pot of coffee that captures all these delightful flavors without exhibiting the negative taste of over-extraction, we draw upon our previous brewing experience, perfecting the "fundamentals"
While browsing the internet, FrontStreet Coffee discovered an amusing observation: Dutch people in isolation would create electronic music at home, Italians in quarantine would play instruments on their balconies to cultivate their artistic spirits, while Koreans in isolation would all be at home hand-whipping coffee. This inevitably reminded FrontStreet Coffee of the "whipped coffee" that became globally popular during the pandemic.
Many first-time coffee shop visitors find themselves overwhelmed by the variety of options on the menu and often end up accidentally ordering an espresso. What happens next is quite predictable - due to its small volume and high concentration, many people experience a rather unpleasant "pained expression" during their first encounter with espresso.
When FrontStreet Coffee shares coffee brewing experiments, we always mention the term "coffee-to-water ratio." Because when we brew coffee, ratio is an extremely important extraction parameter that has certain conditions that can influence the coffee concentration we ultimately obtain! However, sometimes we use "coffee-to-liquid ratio" instead.
We often hear the saying: "Sun-dried coffee beans were once considered inferior." Many people, like FrontStreet Coffee when first hearing this, are surprised. How can beans be classified by grade simply due to different processing methods? To understand this, we need to go back several centuries! According to historical records...
Have you noticed this phenomenon lately? More and more coffee shops are adding siphon coffee options to their menus. In this fast-food era, this is quite hard to imagine, given that the siphon brewing process is quite complex. In contrast, the pour-over coffee in the single-origin category...
