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Colombian Coffee Industry Halted Due to Domestic Situation
For more professional coffee knowledge exchange and coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). Colombia's domestic situation is turbulent, with protests against the government's tax reforms still ongoing. According to a Reuters report on May 6, 2021, it was confirmed from the head of Colombia's National Federation of Coffee Growers: anti-government protests in Colombia
2021-05-14 Colombia coffee industry domestic situation halted professional knowledge exchange -
Why Bloom in Pour-Over Coffee | How to Judge Coffee Bloom Situation | How Long Should Bloom Time Be
Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat public account cafe_style) The so-called "bloom" is a preliminary step before formally brewing coffee, where a small amount of hot water is used to wet the coffee grounds. After roasting, coffee beans gradually release carbon dioxide through small pores on the surface. This process is called bean awakening or maturation, with different emission speeds depending on the degree of roast.
2019-09-14 pour-over coffee why bloom how judge situation time how long professional -
What to Do When Coffee Puck Sticks to Coffee Machine? What's the Purpose of Pressure Relief Function? Why Do Espresso Machines Explode?
Have you ever encountered this situation? After extracting espresso, we remove the portafilter and tap it on the knock box, but there's no sound of the coffee puck falling as expected. Looking back, we discover that the puck has adhered to the coffee machine's group head. In the coffee community, such an occurrence...
2024-12-07 espresso machine coffee puck pressure relief machine explosion maintenance -
Espresso Extraction Issues Collection! Why Can't Pressure Build Up? Why Won't Espresso Produce Crema?
FrontStreet Coffee's backend has accumulated another batch of espresso extraction questions. While there are many private messages, the problems are mostly similar. So, without further ado! Today FrontStreet Coffee will compile these issues into a comprehensive collection with simple solutions. Corresponding article links will be included throughout the text for everyone's reference.
2024-08-20 espresso extraction issues pressure problems crema coffee troubleshooting -
Why is My Brewed Coffee So Weak? What Causes Under-extraction in Pour-over Coffee? Does the Coffee-to-Water Ratio Affect Coffee Strength?
Weak! Weak! Weak! Weak! Weak! Attention! That's not a frog croaking, but rather the exclamation from someone who has just tasted a coffee as weak as water. Of course, FrontStreet Coffee doesn't rule out the possibility that this might be some single person's reaction. Coffee that tastes either too strong or too weak is a very common phenomenon, not just for beginners who are just starting out.
2024-07-02 weak coffee under-extraction pour-over coffee coffee strength coffee-to-water ratio brewing problems -
Why Does Brewed Coffee Taste Weak? What is Bypass Water? How to Make Pour-Over Coffee?
Bypass water refers to the water that doesn't participate in extraction during coffee brewing, but is directly added to the coffee liquid. Generally, there are only two reasons for bypass water to appear in the brewing process: intentional choice and passive addition. Intentional choice refers to when we specifically design a coffee preparation method that includes the addition of bypass water
2025-03-10 pour-over coffee bypass water coffee extraction coffee brewing coffee flavor coffee techniques -
Why Does Pour-Over Coffee Taste Weak? How to Brew Flavorful Coffee That Isn't Watery?
For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat Official Account: cafe_style) 'Temperature' 1. Extraction rate: Temperature has a significant impact on coffee extraction rate. Bitter, astringent, and burnt flavors are later-stage flavors. If the brewed coffee tastes bitter, burnt, or astringent, you can reduce the extraction water temperature to adjust. The
2025-06-21 pour-over coffee taste what reason how brew flavorful not too -
What Causes Thin Espresso Crema? Why Does Crema Have Many Large Bubbles? Factors That Make Espresso Taste Bad?
Recently, FrontStreet Coffee discovered while browsing that many friends encounter this situation when extracting espresso: "The extracted espresso has thin crema with many obvious large bubbles! The entire coffee tastes bland, has a thin mouthfeel, and the presence of bubbles affects the beauty of latte art patterns!
2024-06-03 espresso crema thin espresso bubbles espresso extraction problems coffee quality -
Why Does My Moka Pot Produce Less Coffee and No Crema? Techniques for Brewing Rich Crema with a Moka Pot! How to Avoid the "Double Tail"?
Because the Moka pot uses the same pressure-based extraction method as espresso machines, it can produce strong coffee that closely resembles espresso. For this reason, as coffee culture continues to spread, more and more people are getting Moka pots. It's not just because the coffee it makes is strong enough, but also because it's compact and square
2024-08-25 Moka pot coffee extraction crema brewing techniques double tail -
How Many Cups Can Be Brewed Continuously with an Italian Moka Pot? Can Bialetti Moka Pot Use an Alcohol Lamp for Brewing?
One portion of coffee grounds in a Moka Pot can only brew one cup of coffee. If you want to brew continuously, you must use fresh coffee grounds each time. This is because the soluble substances in coffee are completely dissolved in water after one extraction process. Any subsequent brewing attempts will yield nothing but continued steeping of the woody fibers in the coffee beans.
2025-06-29 Moka Pot Bialetti Coffee Brewing Alcohol Lamp Italian Coffee Maker -
Why Does the Coffee Puck Stick to the Group Head? Does a Puck Stuck to the Shower Screen Affect Espresso?
A few days ago, FrontStreet Coffee shared "Reasons for Water Pooling in the Portafilter," and some friends asked, "What causes the coffee puck to stick to the group head after extraction?" Therefore, FrontStreet Coffee is here to discuss why this situation occurs. - Too much coffee dose This is the easiest problem to identify, and it's also the issue with the smallest impact.
2022-09-24 espresso troubleshooting coffee puck sticking group head issues espresso extraction -
Why Can't I Taste the Flavors in Pour-Over Coffee? The Pour-Over Coffee Process! How to Extract Coffee Flavors? What's the Best Coffee-to-Water Ratio for Pour-Over? Do Single-Origin Coffee Beans Need Aging?
When we're learning pour-over coffee, we often encounter various challenges. For example, FrontStreet Coffee frequently shares common issues such as coffee with pronounced bitter and mixed flavors, sharp acidity, or a watery texture with thin mouthfeel. Today, FrontStreet Coffee will share another problem that beginners often face, but this time
2025-09-18 pour-over coffee coffee extraction coffee brewing coffee flavors coffee-to-water ratio single-origin coffee beans -
What Causes Uneven Flow Distribution When Extracting Espresso? What's the Difference Between Bottomless and Split-Flow Portafilters?
Before bottomless portafilters were invented, baristas primarily used portafilters with spouts when extracting espresso. These portafilters mainly come in two types: single-spout portafilters designed for single-shot baskets, and split-flow portafilters for double-shot baskets. The so-called split-flow portafilter refers to the type shown in the picture below, featuring
2025-06-07 espresso extraction uneven flow bottomless portafilter split-flow portafilter coffee brewing -
What Causes Clumped Espresso Crema? Why Doesn't Espresso Coffee Puck Form Properly?
Hello everyone, today FrontStreet Coffee is sharing a comprehensive collection of common issues that arise during espresso extraction—Version 2.0. It has been over half a year since we shared our post "Common Problems in Espresso Extraction「1.0」," and as for why it took so long to share the second
2025-06-22 espresso crema coffee puck extraction brewing issues coffee troubleshooting -
Brazil Coffee Brazil's Coffee Regions Face Drought Brazilian Coffee Bean Production to Decrease
For more professional coffee knowledge exchange and coffee bean information, please follow Coffee Workshop (WeChat official account cafe_style). Brazil is the world's largest exporter of coffee, sugar, and orange juice today. However, it has recently experienced vast drought conditions. Brazil's main agricultural export products are concentrated in the country's central-southern regions, but these places have recently seen cracked earth and low river water levels. The drought situation
2021-05-18 Brazil coffee region face drought coffee bean production decrease professional -
What Are the Reasons for No Crema in Espresso? The Correct Method for Making Espresso
The process of extracting rich crema-filled espresso using a coffee machine is a romantic pursuit for espresso enthusiasts. Of course, it's also part of the daily routine for modern baristas. But one day, you might notice that the espresso you've extracted is different from usual - there's no crema. For those encountering this situation for the first time, it can be quite alarming, leading to
2021-12-27 espresso crema espresso extraction coffee brewing espresso making -
Differences, Distinctions, and Award Situation of Single-Origin Beans from Ijen Estate, West Java, Indonesia
Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style) Differences, Distinctions, and Award Situation of Single-Origin Beans from Ijen Estate, West Java, Indonesia West Java Province is a first-level administrative region in Indonesia. Located in the western part of Java Island, it faces the Java Sea to the north, the Indian Ocean to the south, and includes offshore islands, with an area of 46,300 square kilometers. The climate type of Java is tropical rainforest climate.
2017-06-29 Indonesia Java Ijen Estate Single-Origin Beans Differences Distinctions Award Situation Professional -
An Important Detail in Coffee Latte Art You Can't Ignore! How to Handle Over-Thick or Layered Milk Foam?
Have you just started learning latte art and often encounter this situation: or this situation: when the materials are ready and you start making latte art, the milk foam always ends up being poured into the cup in a "clump," unable to blend with the coffee and unable to create beautiful patterns.明明打发的时候还好好的，为什么拉花开始后就坨
2024-02-28 coffee latte art milk foam barista tips coffee making frothing techniques -
Why Did My Coffee Machine Explode? Essential Tips for Using Espresso Machines and Replacing Gaskets
With the growing demand for coffee, many friends have purchased coffee machines for their homes, allowing them to brew a cup of coffee anytime to satisfy their cravings~ But recently, many friends have reported to FrontStreet Coffee that they occasionally experience "explosions" during use, where the portafilter suddenly releases pressure during the extraction process
2025-06-03 coffee machine explosion espresso machine safety coffee gasket replacement coffee maintenance -
Yunnan Coffee: FrontStreet Coffee's Yunnan Coffee Estate Sun-Dried Typica Coffee Bean Story and Characteristics
Since 2014, we visit Yunnan every two to three months to check on the growth of our coffee in the Yunnan plantation. Those who are familiar with the actual situation of coffee-producing regions, or have carefully read the books "Specialty Coffee Studies" and "Bean Hunter," should notice that many coffee-producing regions are relatively unstable. By a stroke of fate, our plantation (located between Yunnan and
2021-04-22 Yunnan Coffee Sun-Dried Processing Typica Coffee Beans Story Characteristics 2014