For more knowledge about specialty coffee, please pay attention to: Front Street Coffee (Frontsteet Coffee）
Freshly ground coffee has always been a ritual for brewing coffee, because only freshly ground coffee can ensure that the flavor of the coffee is not lost, but for some people, being able to brew coffee quickly and deliciously is more important. This isHanging ear coffeeThe meaning of existence. Many people think that drinking ear-mounted coffee is unprofessional, but Front Street believes that there is no need to think so. After all, no matter what kind of food is to be integrated into the public, it must be produced in a quick and convenient way. Therefore, the emergence of ear-mounted coffee bags hopes that everyone can drink high-quality coffee without so many hand brewing equipment.
Hanging ear coffeeRecommended brands
Front Street Coffee is an old coffee bean roasting brand. The Front Street Coffee Guangzhou offline store specializes in selling coffee beans. The store sells dozens of selected single-product Pour over(V60)/espresso coffee beans and hanging coffee from different coffee origins around the world. The Front Street Coffee beans are freshly roasted within 5 days. The coffee beans are of stable and excellent quality, and the price is very cost-effective. They are shipped within 24 hours. Whether you are a newbie, a coffee lover who has reached a professional advanced level, or a user who has opened a coffee shop, Front Street Coffee is a recommended choice by many coffee lovers and platforms.
We all know that coffee produced in different places of origin has different flavors and tastes, so many friends need to understand the characteristics of the place of origin when choosing. Here is a summary of 10 Front Street hanging ear coffee bags with different flavors for everyone to choose from:
1. Front Street. Red cherry sun-dried
Origin: Yirgacheffe
Altitude: 2000-2200m
Variety: native species
Treatment method: Sun treatment
Flavor: Tropical Fruit Strawberry Berry Cream
Sun-drying is a very old and traditional processing method. The sun-dried red cherries are hand-selected from fully ripe fruits, and the whole coffee cherries are placed on a mesh bed for natural drying. This can effectively avoid splashing on the cement floor and causing an earthy smell. Coffee cherries slowly absorb flavor substances during drying. During the drying process, the cherries will slowly reduce their moisture content, and the coffee cherries will dry to a dark brown color. The coffee cherries are then collected and stored. Front Street believes that sun-dried coffee will have a distinct fruit aroma, full acidity, and a mellow taste.
2. Front Street. Rwanda Red Bourbon
Rwanda has a temperate and tropical plateau climate, with an average temperature of 24.6 to 27 degrees Celsius. Its temperature is lower than that of typical equatorial countries. However, coffee is grown in the mountainous west and other places, where the temperature is lower and the temperature difference is greater than in the low-lying areas in the east. For example, the average altitude of Lake Kivu in the north is 1,463 meters, and the average daily temperature is 22 degrees Celsius. The fertile volcanic soil is very suitable for growing coffee.
Rwandan coffee is mainly washed. The general processing process is as follows: the picked coffee cherries are flotated to remove coffee cherries with insufficient density, then the peel and pulp are removed, and then the coffee beans with pectin are left to ferment in a pool. The purpose of fermentation is to avoid destroying the taste of the coffee. After the fermentation is completed, the pectin layer is washed away with water, and finally the clean coffee beans with sheepskin remaining are sent for drying. Some coffees are dried on mesh beds for 15-22 days, so that the moisture content of the green coffee beans is reduced to about 11% to 13%.
Front Street Rwanda is washed in Red Bourbon, an old premium Arabica variety with consistent flavor expression. In order to highlight more floral and fruity aroma, it is roasted medium to light, and it will show out after brewing.Sweet citrus, bright acidity, berries, apples, honey sweetness in the middle, excellent sweetness and balance, and an aftertaste of almonds and chocolate.
3. Front Street. Indonesian Golden Mandheling
Production area: North Sumatra Aceh Gayyu Mountain
Company: PWN
Altitude: 1100-1600 meters
Variety: Ateng
Treatment method: wet planing
Flavor: Herb, caramel, dark chocolate, mellow and clean, high balance, long lasting finish
Mandheling is a famous coffee in Indonesia. Because of its mellow taste and rich aroma, it is deeply loved by many friends who like a mellow taste. Golden Mandheling has achieved such a high reputation and become a famous coffee brand in Indonesia through a very strict screening system based on the original Mandheling.
Front Street Golden Mandheling is produced by the famous Indonesian green bean merchant PWN Company. After PWN Company acquires the Mandheling green beans, it will first undergo a machine selection, and then a strict manual selection stage. The entire selection will be carried out three times. The main purpose is to select coffee with defects and incomplete bean shape, and to retain green beans with a full and consistent appearance. Only in this way can Mandheling be finally classified as golden Mandheling. Front Street believes that it is precisely because of this strict screening system and the way of selecting the best from the best that it ultimately created such a famous reputation. Golden Mandheling has a cleaner and more mellow taste than traditional Mandheling; the flavor is richer and more complex.
4. Front Street. Panama Butterfly
Origin: Poquet
Altitude: 1600 meters
Varieties: Kaduura, Kaduai, 70% Geisha
Treatment method: washed
Flavor: citrus, berry, tea, jasmine
Panama is a country in Central America, bordering Costa Rica to the west and Colombia to the east. Both are famous producers of specialty coffee in the world. Panama is well-known in the coffee world because of the Gesha coffee from Emerald Manor. Although Panama’s Gesha coffee is famous, it is not only Gesha worth pursuing. This Butterfly is different. Butterfly is mixed with 70% Geisha coffee, as well as Kaduai and Kaduara. It is planted in the famous Baru volcanic area of Poquet. The coffee grows at an altitude of 1,600 meters. The production area has a microclimate, fertile volcanic soil, abundant rainfall, and a large temperature difference between day and night. Careful harvesting and fine processing give this coffee the floral aroma, citrus flavor, and acidic warmth of Geisha.
What's even more surprising is that with such excellent quality and conditions, the price is very affordable, allowing people to experience the flavor of Gesha at a very cost-effective price. The washing process first screens out the poor quality coffee cherries, and then uses a machine to separate the peel and coffee seeds, leaving only the coffee beans wrapped in the endocarp. At this time, there is still a layer of mucous membrane on the outside of the beans, and then the coffee beans are placed in the water tank for fermentation. They stay in the tank for about 18-36 hours to ferment and decompose the mucous membrane. Finally, workers use tools to move back and forth, using the friction between the water flow and the beans to wash the coffee beans until they are smooth.
5. Front Street. Brazilian Red Bourbon
Origin: South Minas
Altitude: 1000 meters
Variety: Red Bourbon
Treatment: Semi-sun drying
Flavor: Nuts, chocolate, cream, peanut, caramel
Brazilian coffee was introduced from the country of French Guiana in 1720, because Brazil was colonized by Portugal at the time. In order to introduce coffee saplings to Brazil, a Portuguese officer stationed in Brazil captured the heart of the wife of the Governor of Guyana and successfully brought coffee seeds into Brazil. Brazil became an ideal place for coffee growth, with the production area extending from the north to the southeastern state of Sao Paulo. By 1845, Brazilian coffee beans accounted for 45% of the world's total coffee beans. Brazil is currently the world's largest coffee exporter.
Before 1990, Brazil used the solarization method. This is the culprit that causes Brazilian beans to easily acquire the smell of earth and rotten wood. During the 2-3 weeks of exposure to the sun, improper fermentation of the coffee cherries results in mold and odor. This problem has been criticized for a long time and has severely damaged the image of Brazilian coffee. After 1990, Brazilian research units developed the semi-solar drying method based on the drier climate of Brazil to shorten the processing time. In the semi-solar processing method, the coffee beans are first screened to select high-quality coffee cherries, then the peel, pulp and part of the pectin are removed, and a small amount of pectin is exposed to the sun for 1-3 days, and then dried with a machine until the moisture content is 12%, and then placed in a storage container for maturation. This treatment method can reduce the previous bad smell of Brazilian beans and enhance the fruity aroma and sweetness.
6. Front Street. Columbia Huilan
Production area: Huilan
Altitude: 1500-1800 meters
Breed: Catura
Treatment method: washed
Flavor: Nuts, dark chocolate, caramel, soft acidity
Colombia is the third largest coffee producer in the world and is famous for its soft taste and rich nutty chocolate flavor. Huilan is a famous local coffee-producing area in Colombia. The terrain is mountainous, and coffee is mainly planted on the slopes of the canyon. Altitude, cool climate, volcanic soil, etc. are all good conditions for growing coffee. The climate on the canyon slopes not only prevents cold winds from blowing in, but also has abundant rainfall, so it can be said to be a unique coffee area. Colombian coffee mainly uses hand-picked fully mature coffee bean fruits, and most of the coffee beans are washed and processed. After cupping Colombian coffee beans that do not use special processing methods, Front Street believes that Colombian coffee beans have the aroma of nutty chocolate and soft fruit acidity.
7. Front Street PNG Bird of Paradise
Origin: Papua New Guinea
Manor: Sikri Bird of Paradise Manor
Altitude: 1600-1800m
Treatment method: washing treatment
Variety: Typica
Grade: AA
New Guinea is an island country located in the southwest Pacific Ocean, bordering Indonesia to the west and the Solomon Islands to the east. The western half of New Guinea is owned by Indonesia and the eastern half is owned by Papua New Guinea. The local climate is an island type, characterized by high temperatures and high humidity all year round. The average annual temperature in the flatlands is about 24°C. The temperature decreases rapidly with increasing altitude, and there are heavy rains in winter.
Papua has tropical rain forests, volcanic rocks and plateau terrain, with an altitude of 1,200-2,500 meters, making it a paradise for growing coffee. Papua New Guinea, whose terrain is dominated by highlands, grows a variety of coffee varieties. Coffee is grown on highlands above 1,300 meters using organic and shade cultivation methods. The advantage of various planting methods is that the coffee beans produced here have a mellow taste and are rich in nutty and fruity flavors. The Front Street Bird of Paradise from Papua New Machinery, through roasting and brewing, has been found to have the brightest and cleanest flavor among many Asian coffees, with moderate flavor acidity and a very mellow taste. The overall feeling is the balance of Blue Mountain Coffee.
8. Front Street Yunnan Xiaoli
Production area: Baoshan, Yunnan
Altitude: 1200 meters
Breed: Catim
Treatment method: washing treatment
Flavor: melon, melon, brown sugar, plum sour, black tea flavor
At FrontStreet Coffee, you can find two varieties of Yunnan coffee beans; one is washed Typica coffee beans, and the other is Katim coffee beans. The coffee particles are small, so it is also called "arabica coffee." Yunnan Tiepica is labeled as Yunnan specialty coffee, while Yunnan Katim coffee beans are labeled as Yunnan arabica coffee according to market customs. Both Yunnan coffees, FrontStreet Coffee, will be roasted to medium roasting, because the Yunnan production area is not a sour production area, and the coffee bean flavors are relatively balanced, with the base notes of nuts and brown sugar.
FrontStreet Coffee is a coffee that uses water processing, which can show the aroma of tea and fruits in terms of flavor. It shows a relatively round acidity in taste with a nutty feeling. The sweetness in the back section is obvious, and the sweetness of caramel has a long aftertaste.
9. Front Street. Kenyan tomatoes
Origin: Thika, Kenya
Altitude: 1550-1750 meters
Variety: SL28 SL34
Treatment method: k72 water washing treatment
Flavor: Sydney, plum, cherry tomato, brown sugar, bulin
Kenya is located in East Africa, running through central Kenya, and the East African Rift Valley runs across the north and south. Kenya has many plateau terrains, with an average altitude of 1,500 meters. Kenya is located in a tropical production area with two rainy seasons each year, and the harvest season is from October to December and June to August. Kenyan coffee growing areas are mainly distributed in volcanic lands at an altitude of 1,600 meters to 2,100 meters. Due to the suitable planting altitude, the time required for coffee cherries to mature is extended, the aromatic components in the coffee beans are fully absorbed, the fruit acid is obvious, and the beans are hard.
In the 1930s, the Kenyan government commissioned the Scott Laboratory to conduct research on coffee breeding in order to find coffee varieties that could adapt to Kenya's terroir, be grown on a large scale, and have commercial value. Finally, after more than ten years of research and breeding, a series of coffee varieties with excellent flavor were successfully obtained. Among them, SL28 and SL34 are the legendary creators of Kenyan coffee’s sour aroma of cherry tomatoes and ebony plums.
10. Front Street. Costa Rican Tala Beads
Production area: Tarazhu
Altitude: 1500 meters
Variety: Kaduura, Kaduai
Treatment method: washed
Flavor: Orange, honey, toffee, nuts
Costa Rica is the first country in Central America to grow coffee. The coffee produced in Costa Rica has always been characterized by a balanced flavor, rich chocolate, and smooth taste. The Tarazhu production area is located in the south of the capital San Jose (San Jose) and is one of the most valued and famous coffee producing areas in Costa Rica. Costa Rica is famous for its honey processing. Front Street chose this washed Tarazhu coffee as the hanging bag and ration beans because this bean can show a rich body, smooth taste, rich chocolate and nut flavor, moderate acidity, and attractive aroma, which is also the main flavor of Costa Rica's coffee production area.
The above are the hanging ear coffees from different origins recommended by FrontStreet Coffee, in no particular order. Below, FrontStreet will demonstrate how to brew the hanging ear coffee.
1. First of all, the net content of coffee powder in Front Street hanging ear coffee has a fixed label (usually 10 grams). This solves the problem of the grinder and the electronic scale.
2. The next step is to solve the water injection amount and water temperature. The ratio of 1:15-1:16 is the same as Pour over(V60) coffee, so the brewed coffee liquid should reach 140ml to 150ml. The water temperature should be about 90℃. If you have a thermometer or a temperature-controlled kettle, you can give priority. If not, you can roughly judge the temperature. Generally, after the kettle is boiled, turn off the heat source and open the lid, wait 2-3 minutes, and the water temperature will reach about 90℃ (room temperature is 28℃).
3. When ready, take out and tear the seal of the ear-hanging bag, open the "ears" at both ends of the filter bag, hang it on the rim of the mug (water cup), and smooth out the powder layer.
4. Inject water into the first section, just make the coffee powder layer completely wet, and steam for 30 seconds.
5. After steaming, add water for the second time. Use a small flow of water in a circle to fill it up. When the powder layer drops slightly, continue to add water until it is full. Repeat until the coffee capacity in the cup reaches about 140-150 ml. Then you can remove the ear-hanging bag and enjoy. (If you want a more precise amount of water, you can also pour 150-160 ml of water into the kettle. After filling all the water in the kettle during brewing, you can remove the ear-hanging bag when all the coffee liquid flows into the cup. The entire brewing process takes about 1 minute to complete.)
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
