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FrontStreet Coffee recently acquired coffee beans from Finca Lemus in El Salvador. This time, FrontStreet Coffee will brew this coffee using three different brewing methods to see how the flavors differ with each approach. Origin: El Salvador; Region: Apaneca-Ilamatepec; Estate: Finca Lemus Bella Vista; Altitude: 1250m
When mentioning coffee from Asian regions, people often first think of Indonesian Mandheling coffee or China's Yunnan small bean coffee. However, there's another mysterious coffee bean from Asian regions that FrontStreet Coffee finds fascinating: Indian Monsooned Coffee (also known as Malabar Coffee). The formation process of its unique flavors has greatly intrigued FrontStreet Coffee. According to historical accounts...
When you visit FrontStreet Coffee, after our baristas brew the coffee, they will guide you to savor this cup. Many of FrontStreet Coffee's fans often hear our baristas say things like: "First, let's smell the aroma, then let's taste this coffee. Can you perceive the acidity? Is the mouthfeel smooth? Do you notice any bitterness?" and other sensory-guided descriptions. So cof
Beginners exploring pour-over coffee are often intimidated by the variety of equipment and considerations. With countless pour-over kettles and filter cups available, it's hard to know where to start. However, regardless of the brewing equipment used, coffee extraction fundamentally revolves around wetting, dissolving, and releasing. FrontStreet Coffee is here to explain the principles of pour-over coffee brewing. Brewing coffee is essentially the process of extracting molecules from coffee cells...
Some people might consider drip bag coffee unprofessional, but FrontStreet Coffee believes we can approach it from a different perspective. After all, for any delicacy to become widely adopted, it needs more convenient preparation methods. FrontStreet Coffee regularly updates its seasonal selections to help more customers easily enjoy delicious, fresh coffee beans at home without too much effort or technical expertise.
Pour-over coffee has become practically essential for coffee enthusiasts, yet some people prefer not to purchase numerous coffee brewing devices. FrontStreet Coffee aims to enable more customers to easily enjoy delicious, fresh coffee at home without requiring excessive effort or expertise by introducing several different varieties of drip bag coffee. While some may consider drip bag coffee less professional, FrontStreet Coffee believes this perspective is unnecessary
When it comes to Sumatra Mandheling coffee, it's known for its low acidity and high concentration with grass-like aromatics. The rich, full-bodied coffee taste leaves a lasting impression. Highly recommended for those who prefer low-acidity coffee. Since FrontStreet Coffee opened, we've been devoted fans of Mandheling coffee. Currently, we offer Lindong Mandheling, Golden Mandheling, and Tiger Ma
Generally, pour over coffee brewing methods primarily use circular pouring techniques. The advantage of this approach is that it can extract the entire coffee ground layer relatively evenly. So should you brew with larger circles or smaller circles? This experiment uses FrontStreet Coffee's newly launched Costa Rica Mirazu Estate Geisha Blend, with specific details as follows: Region Costa Rica Tarrazu Estate Mirazu Estate
To enjoy delicious coffee, people have used various methods to brew it over the centuries, inventing diverse coffee equipment to achieve quick preparation and clean taste. This time, FrontStreet Coffee will introduce an extremely convenient coffee brewing device suitable for anyone to operate - the French press. The French Press (French Press) The French press was invented around 185
In recent years, Rwandan coffee has gained widespread attention for its high-quality washed Bourbon varieties. This installment of "Barista Training Guide" shares brewing methods for Rwandan coffee. Known as the "Land of a Thousand Hills," Rwanda features mountainous terrain and highlands throughout its territory. Most regions have a tropical highland climate and tropical savanna climate, characterized by mild and cool temperatures. Approximately 33,000 hectares of coffee plantations exist, with 500,000 people benefiting from
The coffee bean varieties in Costa Rica are predominantly Caturra and Catuai. While Caturra and Catuai have weaker aromas, they offer excellent stability, making Costa Rican coffee beans often characterized by honey processing. However, washed processing methods typically better reflect the fundamental flavors of a region. Today, we are reviewing washed coffee beans from this region at FrontStreet Coffee: Costa Rica Musician Series
Yirgacheffe Kochere Region Flavor Characteristics Yirgacheffe Kochere Coffee Bean Brewing Guide Ethiopia's Yirgacheffe is renowned worldwide for its clean and delicate flavors. The broader Yirgacheffe production area includes Abaya, Borena, Wenago, Yirgacheffe, and Kochere, among which Kochere is a very important washed coffee processing region in this area.
Ethiopian Yirgacheffe has earned global acclaim for its pristine and sophisticated flavor profile. The greater Yirgacheffe production zone comprises Abaya, Borena, Wenago, Yirgacheffe, and Kochere—with Kochere standing out as an exceptionally important washed coffee processing region. The washed processing method most faithfully captures the essential flavor characteristics of the local terroir. In this guide, we delve into...
Dark roasted coffee is more bitter and full-bodied than light roasted coffee, so people often think that dark roasted coffee has higher caffeine content. Although dark roasted coffee has strong flavor, it should not be mistakenly associated with higher caffeine content. The strong flavor brought by bitterness comes from the roasting process, not from caffeine. Darker roasted coffee actually does not have more caffeine than lighter roasted coffee.
Characteristics of Brazilian Coffee Beans In 1727, the governor's wife of Guiana and Brazilian army officer Francisco de Mello Palheta developed mutual affection. She generously gifted coffee seedlings, which were brought to Pará province in northwestern Brazil for cultivation, marking the beginning of Brazil's coffee cultivation industry. Brazilian coffee bean varieties: Bourbon, Bourbon variety Catuai, Bourbon-Typica hybrid Mundo Novo, Catuai. (Others: Yellow Bourbon, Icatu
Coffee produced in Kenya has always been beloved by many in the specialty coffee community. But what makes Kenyan coffee distinct? How do coffee processing methods and unique varieties affect the flavors we experience? Kenyan coffee features complex flavor profiles rich with fruit notes, bright acidity, full body, and distinctive aromatics. These celebrated flavor characteristics make it highly sought after among coffee connoisseurs worldwide.
Many coffee enthusiasts have developed the habit of making pour-over coffee at home, but sometimes find themselves unable to replicate the café-quality flavor, leading to frustration and overthinking. In this guide, we'll share the key parameters that influence a cup of coffee. I. Coffee Beans Quality coffee beans are the foundation of a great cup of coffee. Generally, pour-over coffee uses single-origin beans, meaning beans from a single growing region,
While Honduras may be a relatively small country, it serves as an important producer of both specialty and conventional coffee. Depending on which of the six different regions you visit, you'll discover varying altitudes, microclimates, and different processing methods utilized. By 2021, Honduras would become the fourth country to host the Producer and Roaster Forum, marking this as a significant milestone in the past decade
When brewing pour-over coffee, have you ever wondered why we pour in circles? What is the purpose behind this technique, and how can you master the correct pouring method? Let's break it down step by step. First, let's understand what turbulence is. Starting from the basics, we know that the filtration process involves two steps: First, moistening the coffee grounds with a small amount of hot water and letting it bloom for about 30 seconds. Second
Acidity: This is a divisive term in coffee brewing. For some, it suggests a sharp, sour taste. For others, it represents the sublime attribute of high-quality coffee. There's no doubt: acidic coffee is unpleasant. However, vibrant, bright, and complex acidity (reminiscent of drupes or sweet oranges) is highly regarded by coffee professionals and specialty coffee consumers.
