All stories in Coffee — freshly updated.
Squeeze it, pinch it, and so much fragrance will spray out. Many people may have observed that when customers purchase coffee beans, they will first put their nose close to the only hole in the packaging bag, squeeze the bean bag with their hand, and smell the gas squeezed out from the hole. Have you read "Why doesn't coffee taste as good as it smells?"
From beginning to end, we've never had a clear description for the coarseness of grind size. Therefore, when people discuss grind size, various expressions emerge. Some describe it using "fine sugar," others prefer using the grind setting numbers on their equipment, and some, like FrontStreet Coffee, use sieve retention rates to express it. Although these methods
As mentioned in the previous article, once ice melts, iced latte's flavor and texture can significantly diminish, lacking the velvety smoothness of hot latte. That's why FrontStreet Coffee teaches you to add one extra step when making iced latte: shaking! Using external force to create foam by shaking the coffee with milk not only preserves the coffee's original rich
When customers ask how to make iced latte, FrontStreet Coffee answers like this: It's very simple, just like "how to put an elephant in a refrigerator," divided into three steps: add ice, pour milk, pour coffee, and it's done! Just kidding, what this friend really wants to ask is probably why, even using the same coffee beans,
When we walk into a coffee shop, we're easily captivated by the rich aroma of coffee permeating the air. Especially when coffee beans are being ground, the intoxicating fragrance fills the space, making our hearts race and compelling us to eagerly order a cup to experience coffee's magnificent aroma. However!!! The moment the coffee touches our lips???????? What is this?
Normally, when extracting espresso, the flow rate should gradually increase from slow to fast. FrontStreet Coffee has noticed that some friends encounter this situation: after pressing the extraction button, coffee liquid suddenly gushes out forcefully, then immediately slows down, with the liquid stream becoming very thin. The flow rate is completely reversed from the normal pattern.
Summer has arrived, and customers visiting FrontStreet Coffee for pour-over coffee are increasingly inclined toward iced pour-over. However, when we understand that customers want to truly experience a particular bean and fully appreciate its flavor profile, the barista at FrontStreet Coffee still recommends trying it hot. Why should we drink it hot to fully appreciate the flavors? What is the reason behind tasting coffee at different temperatures?
Since the emergence of the "specialty coffee" concept, the unique flavors of various producing regions have become increasingly familiar to coffee connoisseurs. As SOE (Single Origin Espresso) continues to gain popularity in the coffee market, how do you choose the right SOE coffee beans? SOE stands for "Single Origin Espresso" and represents a refined approach to espresso that highlights the distinctive characteristics of beans from a single geographic origin.
Recently, FrontStreet Coffee was surfing the internet and discovered a coffee brewing method called "milk-extraction," which some have described as "a gospel for cold brew iced milk coffee lovers." Today, let's recreate it～ What is milk-extracted coffee? As the name suggests, milk extraction is the process of replacing the water in cold brew coffee with fresh milk, brewing in a low-temperature environment
Before truly understanding "Honey Process," did you ever think it involved fermenting coffee beans with honey? Actually, it's a processing method介于 between natural and washed processing. Since the popularity of honey processing, a method called Raisin Honey Process has emerged. Today, FrontStreet Coffee will briefly discuss this with everyone.
When brewing freshly roasted coffee, watching the coffee grounds expand with hot water to form a rounded dome releasing gases is one of the great pleasures for many pour-over enthusiasts. When the coffee bed doesn't expand during the blooming stage, or even sinks "inward," we start wondering if something went wrong. Will this coffee taste good? Why does the bloom
Often, when we visit an unfamiliar coffee shop, we don't directly choose a particular coffee or beans, but instead tell the barista about our preferences and ask for recommendations. Many people say they want something "a bit sweeter," only to be surprised when the barista serves a cup of strong, dark "bitter coffee," specifically emphasizing its sweet sensation
In FrontStreet Coffee's articles, you'll often find the term "raising the powder bed." Many readers wonder how to raise the powder bed and why it's necessary. In the final stages of pour-over coffee brewing, sometimes coffee grounds accumulate heavily in the center of the filter, sinking to the bottom and causing "flooding" in the brewing process.
The topic of water injection in pour-over coffee brewing is often discussed, but many beginners still ask FrontStreet Coffee: If I follow the three-stage brewing method you teach, how should I control the water flow? Large circles or small circles? How do I determine the timing for water injection? To accommodate newcomers to pour-over coffee, FrontStreet Coffee will today use a typical
Are you frustrated after investing in an espresso grinder and machine, only to get stuck when trying to pull a perfect shot for your Americano or milk-based drinks? Whether your espresso is gushing uncontrollably or barely dripping, tasting extremely sour or intensely bitter—making it almost undrinkable—you're probably wondering how to properly dial in your espresso. Today, FrontStreet Coffee
Defining what makes a cup of coffee good may vary according to each person's taste preferences. Some love floral notes, others prefer fruity undertones, while some favor dark chocolate and nutty flavors. However, when it comes to undesirable flavors, most people can reach consensus, such as dry, astringent acidity, burnt bitterness, or mixed woody tastes. In the world of pour-over specialty coffee
"Hey boss! Is there a tool that can make hot milk foam without an espresso machine?" "Try this $20 French press, it even comes with a spoon." "Huh?" The French press, also known as French press pot. According to James Hoffman in his book "The World Atlas of Coffee": It can be traced back to the 1850s
Some friends privately messaged FrontStreet Coffee: Why is my latte art background so messy? How do you achieve the clean latte art backgrounds in your articles? The main reason for dirty latte art backgrounds is poor integration during the integration stage. Inadequate integration not only results in unclean surfaces for latte art patterns but also leads to uneven concentration distribution (one sip tastes milky while another tastes like coffee
Customers have asked FrontStreet Coffee: Why do I see your baristas using different filter paper folding techniques? What kind of filter paper should I choose? How should filter paper be folded? Should I pre-wet the filter paper? What are the considerations for wetting filter paper? Today, FrontStreet Coffee brings you a detailed guide about filter paper. Filter Paper Selection
When purchasing coffee beans, you've likely heard baristas suggest that too fresh (newly roasted) coffee beans should be rested before brewing for better flavor. So should coffee beans be aged? If so, for how long? And how long can fresh coffee beans be stored? Today, FrontStreet Coffee will explain all of this to you.
