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At FrontStreet Coffee, we often encounter questions like: "Is this bag of beans roasted too dark? You said it's medium roast, why does it look so black?" or "Why do these beans have two different colors? Is the roasting uneven?" When you encounter these situations, please pay attention as FrontStreet Coffee explains how roasters determine the color values of coffee beans.
Flat White and Latte often appear on coffee shop menus. Although they both belong to the milk coffee category, they differ in preparation and drinking experience. Friends who have had Flat White at FrontStreet Coffee should have noticed that Flat White comes in a smaller cup than Latte, has a richer coffee taste, and features thinner foam.
Every coffee shop catches your eye not just with its unique decor, but with various espresso machines that showcase each establishment's distinct character! Despite the diverse models, their operation follows a unified approach, requiring just a few simple steps to deliver a rich, crema-filled cup of coffee.
Creating a good latte coffee requires delicate, smooth, and highly fluid milk foam. What do you usually pay attention to when practicing latte art? Do you notice the sounds during the milk steaming process? The sounds that occur during milk steaming can actually help you judge the consistency very well
Last week, we discussed why pour-over coffee requires circular water pouring. We learned this technique improves extraction efficiency while preventing water from flowing chaotically, helping establish a controlled flow path to achieve uniform extraction. When the used coffee grounds form a "bowl-shaped" pattern, with the grounds along the filter cup's edge creating a distinct layer from the bottom, it's often a sign of your brewing technique. This separation indicates that water has flowed through the coffee bed in a way that created channels, potentially leading to uneven extraction. Understanding this phenomenon helps coffee enthusiasts refine their pouring technique for better extraction consistency.
Let's guess - if you've clicked on this article, you're probably struggling with coffee grind issues. In the world of pour-over coffee, compared to other parameters, grind size has always been one that people find difficult to clearly articulate. Since everyone's equipment varies, whenever discussing brewing grind size with customers,
"Hmm? Why does your one-stream pour have a pre-infusion bloom at the beginning? Shouldn't you pour all the way through in one go?" "Oh! What you're referring to isn't the one-stream method. The one-stream method divides the brewing process into two stages. What you're describing—pouring all at once—is another brewing invention by Tetsu Kasuya, the inventor of the 4:6 brewing method, called the 'One...'"
Harrar, despite being one of Ethiopia's three major coffee-growing regions, doesn't appear as frequently on coffee shop menus as beans from the other two regions (Sidamo and Yirgacheffe). In fact, it's even difficult to find its presence in online stores. This is a question many coffee enthusiasts have when they discover the Harrar growing region...
Today, pour-over coffee offers diverse brewing methods, but regardless of the approach, most employ circular pouring techniques. So, do you know why pour-over coffee requires circular pouring? You might quickly think of an answer, but let FrontStreet Coffee ask again: why exactly is circular pouring necessary?
Many coffee enthusiasts wonder whether they can use pour-over (single-origin) coffee beans in their espresso machines to create more diverse espresso flavors. This concept is certainly feasible—after all, that's precisely what SOE (Single-Origin Espresso) is all about, though it typically comes at a premium price. However, many people overlook the extraction challenges that come with using single-origin pour-over beans.
The coffee world has so many different factions! Especially in the pour-over coffee category, where there are dozens of different school choices just for brewing, grinding, and ratios! When it comes to filter paper, there are also the wet filter paper faction and the non-wet filter paper faction! Each has its own benefits! Not wetting the filter paper is to prevent the poured coffee grounds from being extracted prematurely
The colorful flavor descriptions on coffee bags always attract most beginners, who happily order a corresponding coffee! However, once you take a sip, you might discover it's not quite what you expected? Even though the flavor description clearly says citrus and pineapple, why do you only taste acidity when drinking it? Could it be that these flavor descriptions
FrontStreet Coffee has many friends who are loyal enthusiasts of espresso. Compared to the light and fresh taste of pour-over single-origin coffee, they prefer coffee that is deep and rich, so they have long included coffee machines on their shopping lists! However, semi-automatic coffee machines are too expensive. After some research, they chose cost-effective alternatives.
After reading the title, did you expect to see this scene: warm fresh milk flowing from the spout of the pot, poured into ground coffee powder, stirred to fully release flavor compounds, then the rich and aromatic milk coffee liquid slowly drips through the filter paper and filter cup... finally resulting in a cup of "hand-poured hot milk coffee"
Usually, friends who make their own milk coffee at home have this idea: they want to master complex latte art combination patterns. However, they are often limited by coffee machines with weaker steam power, resulting in thicker/coarser milk foam that tends to become misty or too stiff during the latte art process
You've likely seen the term "high concentration, low extraction" in FrontStreet Coffee's articles or in brewing guides on other websites! But when you search for explanations, you'll find a pile of confusing data stacked together. It's like a hero stepping out of the novice village ready to level up, only to encounter the final boss right away
Whether it's coffee bean cultivation, roasting, or brewing, everyone always thinks about how to make it taste sweeter. Almost no one considers how to make it more sour or more bitter, which shows that everyone greatly enjoys the pleasure that sweetness brings. At this point, some friends might ask: Is there anything
Luckin Coffee recently launched their "Sauce-Aroma Latte" which caused quite a sensation, as its ingredients contain "Moutai," one of China's most renowned distilled spirits. But actually, this practice has long existed in Ireland! Using their country's specialty distilled spirit "whiskey" combined with coffee
Pour-over coffee has many different brewing methods: one-pour method, three-stage method, volcano pour, four-six method, and more! Each brewing technique revolves around adjustments to extraction principles, eventually evolving into distinctly different brewing approaches. Recently, while browsing online, FrontStreet Coffee discovered that in addition to these conventional brewing styles, there have emerged
Among unconventional espresso-based coffees, there's a beverage with a name that's quite difficult to pronounce. While it's relatively rare in domestic cafés, it's extremely popular in Spain, Portugal, and Latin American countries. This is the Cortado, translated as "Kētǎduǒ" or "Kē'ěr-tǎduō" in Chinese. Cortado,
