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The highly anticipated first Blue Bottle Coffee in mainland China officially opens today! Many eager coffee enthusiasts have already headed to check it out! Early this morning, our editor saw several friends sharing their visits to Blue Bottle Coffee on social media.
"Can you really drink such cheap coffee?" "If coffee is sold this cheaply, how good can the bean quality be?" For a long time, people have labeled coffee as "expensive." Whether in the era when coffee wasn't yet popular in China, or in modern times when coffee has become an affordable beverage for ordinary people, no local coffee chain has emerged to challenge this perception.
"Wow, this guy making coffee is so gentle! Dating a barista must be so wonderful!" Recently, when I was at another coffee shop, I accidentally overheard the whispers of two young ladies at the next table. Although they were speaking in nearly hushed tones, their excitement caught my attention.
Coffee Workshop previously reported that Filipino netizens posted about all local %arabica coffee shops suddenly closing with locked doors. Consequently, local netizens and media inquired whether %arabica was exiting the Philippine market. Subsequently, %arabica announced on Facebook that he
According to a February 16th report from the UK inews network, Starbucks has severed its partnership with the Fairtrade Foundation. Subsequently, Peg Willingham, Executive Director of US Fair Trade responsible for Starbucks' global relations, issued a statement to relevant supply management departments
Coffee beans possess regional flavor characteristics, which is one of the reasons why "single-origin coffee" is highly valued today. Indonesian coffee beans are renowned for their rich body and intense bitterness, such as Mandheling coffee and Kopi Luwak. Rich-bodied coffee is not limited to Indonesian beans like Mandheling; there are many other coffee varieties to choose from
It is widely recognized that espresso typically uses deeply roasted coffee beans. Among coffee roast levels, there is a degree known as "Italian Roast" with an Agtron color value of 25. It is the deepest of the eight roast levels, and these coffee beans usually have a coated surface
Just days ago, China Post's official WeChat and Weibo accounts announced the opening of a Post Office Cafe in Xiamen's International Trade Tower, emphasizing it as the very first of its kind. The announcement was widely promoted across major media outlets. However, some users claimed that similar Post Office Cafes had already opened before this announcement, and related business operators disagree with this claim.
Many friends have privately messaged us asking, "What is the optimal temperature for drinking coffee?" This question momentarily left FrontStreet Coffee wondering where to begin. "Generally, the temperature for drinking coffee is not recommended to exceed 55°C (131°F)!" "Why?" "Because it will scald your mouth!" Alright, alright! Jokes aside! Now for the serious part
The first Post Office Coffee store in the country officially opened in Xiamen on February 14th this year. By February 16th, this event had gained widespread attention, appearing on Weibo's trending list. As an industry giant within China, China Post naturally has its own popularity and has attracted some people who want to join
Since China Post officially entered the coffee market a few days ago, public reaction has been remarkably consistent... "They haven't even done their main job well, why are they opening a coffee shop?"; "China Post should be promoting tea culture, what are they doing with coffee?"; "They're just riding the wave of specialty coffee popularity, when they clearly don't understand coffee at all!"...
A few years ago, when we drank coffee, we were particular about origin, variety, and of course, processing methods. After all, we could genuinely distinguish the different tastes between sun-dried and washed processed coffee. I don't know when, but the words describing processing methods on labels became increasingly lengthy, as if trying to include detailed processing information.
Recently, Starbucks' public relations has been exceptionally busy. The incidents of "driving away police officers" followed by "price increases" occurred in quick succession, causing some Starbucks coffee consumers to instantly turn away from the brand. Even extreme behaviors such as "sending white flowers," "sending snail noodles," and "throwing eggs" have emerged. Starbucks' "driving away police officers" incident has sparked controversy.
Segmented pouring is currently the most common water-pouring method for pour-over coffee. This approach generally offers excellent flexibility and adjustability. Coffee enthusiasts can utilize different water distribution patterns to modify the flavor profile of their coffee. Here, FrontStreet Coffee shares a method to help everyone understand water distribution in coffee brewing. This method involves extracting separately from different portions to achieve optimal flavor extraction. By precisely controlling the water volume in each stage, baristas can highlight specific flavor characteristics of the coffee, such as the balance between acidity, sweetness, and bitterness. FrontStreet Coffee's baristas will provide detailed steps of the three-cut method and standard water volumes for each segment, helping coffee enthusiasts master this professional brewing technique. Additionally, the article will explore how different bean varieties and grind sizes affect water volume requirements, and how to adjust pouring strategies according to personal taste preferences.
When a barista serves a latte coffee with a delicate surface and beautifully shaped art pattern, versus serving a latte with a surface that resembles an elderly grandmother's face and a carefree art style. You'll understand that "first impressions" are truly important. Setting aside the visual presentation, if both coffees are made with the same ingredients, with fine milk foam
Recently, Luckin Coffee's launch of the Guiche 5.0 SOE coffee beans has been widely discussed. Firstly, Luckin Coffee's low-priced introduction of Guiche SOE has made many competitors envious, while others believe Luckin Coffee is degrading specialty coffee beans. Secondly, before launching the Guiche SOE, Luckin had insufficient inventory.
Last night, a social media post reported that police officers on duty at the Ciqikou Ancient Town tourist attraction in Chongqing were asked to leave while eating near the entrance of a Starbucks. Online sources indicate that Starbucks employees were concerned that the officers' presence might negatively impact the brand's image, and reportedly filed a complaint after the officers left. This incident has sparked widespread public debate.
Last night, a screenshot of a WeChat Moments post went viral on Weibo: Many people likely had the same reaction after seeing it: ... However, the subsequent development of the incident directly caused netizens to "explode." Due to it being a weekend, Ciqikou Ancient Town, one of Chongqing's tourist attractions, experienced a high volume of visitors, and the local jurisdiction dispatched additional
Coffee that's too strong can cause discomfort, while coffee that's too weak tastes no different from water. What people jokingly call "pot scrubber water" is actually coffee that's too weak due to improper extraction diluted with too much water. In pour-over coffee, the simplest way to change coffee concentration is to adjust the coffee-to-water ratio. If you want stronger coffee, you can use less
Panama is where Geisha gained its fame, while biologists have confirmed through genetic comparison that Ethiopia is the birthplace of Geisha. Therefore, we inevitably compare Panama's Geisha with Ethiopia's Geisha. FrontStreet Coffee has compared Panama's Geisha with Ethiopia's Geisha, and while both possess excellent acidity and fragrant aromatics,
