Anyone who drinks coffee often knows that coffee beans have their ownDifferent degrees of roasting, the presentation of flavor and taste are different. As a home-roasted cafe, Front Street has dozens of batches of coffee beans that need to be roasted every day.Yirgacheffe, medium roastedbrazilian coffeeThe flavors are all well understood, and the curves of new beans need to be adjusted. Even coffee roasting is a very deep skill. So let’s talk about Front Street’s understanding of baking!
The so-called coffee roasting refers to the process of heating green beans to cause a series of physical and chemical reactions inside and outside the coffee beans, and in the process generate coffee's acid, bitter, sweet and other flavors, form body and color, and transform the green beans into dark brown beans.
The most important thing about coffee roasting is consistent quality, which is the repeatability of roasting.
The biggest fear for buyers is that the quality of coffee fluctuates. For example, the flavor of the same beans last time was completely different from this time. The brewing method is the same but the flavor is completely different. This is the time to test the roaster's ability. "The same quality" is easy to say but difficult to practice.
FrontStreet Coffee believes that one fact cannot be ignored because there are too many factors that can affect the roasting effect. Not to mention uncontrollable factors such as raw beans and weather. Other factors that require manual adjustment include: adjustment of firepower, whether the damper is cleaned, gas usage, etc. Whether a bean is roasted stably requires the roaster to record in detail the temperature of the beans entering the pot, the weight of the beans, the temperature recovery point of the beans, the temperature of the boiler per minute, the dehydration point, the first crack point, the first crack time, the release time, the dehydration rate, the temperature rise rate, etc. (the more detailed the better). Since various small changes in temperature and heat during the roasting process can change the taste of the beans, different beans have different characteristics, and roasting is a fast operation in a short time, so it is required to accurately estimate the roasting process during the roasting process and correct the curve through cupping.
Before learning how to roast coffee, let’s take a look at the most common types of coffee roasters:
1, direct fire type(Direct Fire Roaster)
2, semi hot air type(Half Hot Air Roaster)
3, hot air type(Hot Air Roaster)
Before we start roasting, let’s get to know the basic structure of the roaster. FrontStreet Coffee uses the Yang Pegasus 600g roaster (half hot air Roaster).
Detailed explanation of coffee roaster types:
1.Hot air type
A hot-air roaster uses a blower to inhale air, and then passes the air through a heating coil to increase its temperature. It uses hot air as a heating source to roast coffee beans. The hot air can not only provide the temperature required for roasting, but also use the power of airflow to stir the coffee beans, killing two birds with one stone.
Advantages: high thermal efficiency, fast heating, green beans are heated evenly and easy to control.
Disadvantages: Because of the high heating efficiency, it is easy to heat up too quickly, causing the beans to be "cooked", and heating up too high can easily lead to insufficient caramelization reaction.
Taste characteristics: The acidity is obvious, the taste is relatively clean and simple, but the taste is not rich enough and lacks depth, and dark roasting can easily produce pungent flavors.
2.direct fire
As the name suggests, the direct-fire method uses a flame to directly heat the coffee beans. Up to now, the "fire" of direct fire includes not only ordinary flames (including gas stove fires and charcoal fires), but also infrared rays and electric heating tubes.
Advantages: The baking time is longer, which makes the caramelization reaction more complete and the taste richer.
Disadvantages: It is easy to cause uneven roasting. If the heat is not controlled well, it is easy to burn the coffee beans, resulting in a burnt and bitter taste.
3.Semi direct fire semi hot air type
The baking method that combines the advantages of direct fire type and hot air type is currently the mainstream of commercial baking machines. Semi-direct fire roasting is actually similar to direct fire roasting, but because there are no holes on the outer wall of the roasting container, the flame will not directly contact the coffee beans; in addition, an exhaust device is added to introduce the hot air from outside the roasting container into the roasting chamber to improve the roasting efficiency. Another function of this exhaust device is to suck out the fallen silver skin (the film attached to the outer layer of the coffee seeds) to prevent the silver skin from burning due to high temperature in the roasting room, thereby affecting the taste of the coffee beans.
Semi-direct-fired and semi-hot-air machines have the advantages and disadvantages of direct-fired and hot-air machines, but change their heating methods based on the adjustment of hot air and boiler speed. The larger the hot air is turned on, the faster the speed is and the closer it is to the hot air type; conversely, the closer it is to the direct fire type.
This kind of household baking machine uses an alcohol lamp or a gas lamp as the heat source, and the larger one uses the flame on the gas stove directly as the heat source. The advantages of this kind of roasting machine are that it is intuitive, easy to control the degree of roasting, and the silver skin is easy to clean, but the baking temperature is difficult to control.
How to operate the hand-cranked semi-direct fire drum roaster in Front Street
1) Put green coffee beans into the roasting drum. The amount of green beans depends on the size of the drum, and then seal the drum;
2) Light the fire source, shake the handle at a constant speed, and rotate the baking drum to turn the beans in the drum evenly;
3) After 3 to 4 minutes of roasting, the beans in the can begin to turn yellow, the silver skin falls off, and the beans emit aroma;
4) When roasting for 6 to 7 minutes, the beans in the can have turned brown and started to emit white smoke. They will begin to explode at about 8 minutes;
5) In about 10 minutes, the first explosion is over. If you like a lighter taste, you can make the beans. On the contrary, continue baking and wait for the second crack;
6) At 12 minutes, the second explosion is completed. At this time, the beans are quickly released and cooled with an electric fan, and the roasting is completed.
How does Front Street determine coffee roasting degree?
Green beans - Each coffee cherry contains two green beans, and the aroma is still deep inside, waiting to be discovered. Green beans contain a large amount of chloric acid. As the roasting process progresses, the chloric acid will gradually disappear, releasing familiar and pleasant fruit acids - such as acetic acid, citric acid, and malic acid contained in wine. Roasting it just right will bring out these wonderful sour flavors in moderation, whereas roasting it too much will mask them completely.
When roasted for 5-7 minutes, the beans begin to release moisture and turn from light green to orange, exuding a unique aroma like gratin-roasted vegetables.
Light roasting - when the beans burst out with the first soft sound, the volume expands at the same time, and the color changes to a delicious cinnamon color, so it is also called cinnamon roast or half-city roast. Acidity dominates the flavor of light roasted beans, and the texture and taste are not fully developed, so they are generally used as canned coffee, which cannot satisfy real coffee connoisseurs.
Light roasted coffee beans
Medium Roast - When roasted for 10-11 minutes, the coffee beans will appear elegant brown. New Yorkers like to start their day with medium-roasted coffee beans, plus fragrant milk and sugar for breakfast. Therefore, this roasting method is also called breakfast roast or city roast. Medium roasting can preserve the original flavor of coffee beans and release the aroma moderately. Therefore, single-origin coffees such as Blue Mountain, Colombia, Brazil, etc. often choose this roasting method.
medium roast coffee beans
At 12-16 minutes, the oil begins to rise to the surface, and the beans are burnt by the flames to turn a shiny dark brown color, which is called full-city roast. Some people believe that at this time, the acidity, sweetness, and bitterness of the coffee reach the most perfect balance point, and the character of the coffee beans is also delineated by clear lines.
Dark roasting - the darker the color of the coffee beans, the sweeter and more mellow the flavor. When the oil has turned into caramel, the bitterness is gone and the aftertaste is endless. It is most suitable for brewing strong Espresso coffee, so it is also called Italian roasting method.
Moderate roasting gives life to the coffee beans, turning them into intriguing sour, sweet, and bitter flavors in the mouth. However, people who are sensitive to caffeine may wish to choose dark roasted beans as much as possible, because during the roasting process, caffeine will slowly escape, so the darker the roasted beans, the lower the caffeine content. It is said that the caffeine content in each cup of Espresso is only half of that of other medium-roasted single-origin coffee.
Dark roasted coffee beans
We all know that during the roasting process, coffee beans produce coffee flavor and aroma. So, how do you obtain this flavor and aroma? What does caramelization have to do with the Menard reaction?
[Caramelization reaction] What is it?
The sugar in the coffee beans undergoes a caramelization reaction at about 170 to 200°C, which is exactly the melting point of sucrose (185°C) and the temperature of the first cracking stage when the coffee beans are roasted.
The product of the caramelization reaction is divided into two parts:
The dehydrated product of sugar is caramel or sauce color.
The cleavage products are mainly volatile aldehydes and ketones.
In general, the caramelization reaction produces a roasted aroma, caramel and color, as well as other aromatic substances such as maltol, Cyclotene, furan compounds, etc. These compounds can also be found in red wine, juice, cream and other foods.
However, if the caramelization is too much during the roasting process, it is not a good thing. Instead, it will cause carbonization and make the coffee dry and bitter. If there is insufficient caramelization, the aroma will be dull and lacking in layers.
Caramelization reaction temperature and coffee roasting
During the roasting process, there are three elements that determine the final flavor of coffee that must be properly controlled: sourness, sweetness and bitterness. Generally speaking, the longer the total roasting time, the less sourness will be left in the end. On the contrary, the bitterness will become stronger with the longer the roasting time. The darker the roasted coffee, the more bitter it will be.
It is such a seemingly uncomplicated process, but it sublimates sugar, breaking the single sweetness and incorporating a sexier-looking color and a more appetite-stimulating aroma. If you cook it at home and add sugar, the whole process will be accompanied by an intoxicating aroma.
[Maillard Reaction] What is it?
The Maillard reaction is one of the most complex chemical reactions that occurs during coffee roasting! After the Maillard reaction, the flavor substances in the coffee beans will be more than double that of the green beans before roasting! Therefore, the Maillard reaction is one of the most important reactions that produces the myriad flavors of coffee.
The Maillard reaction refers to a series of complex reactions between amino compounds (amino acids and proteins) and hydroxyl compounds (mainly reducing sugars such as glucose, fructose, lactose, maltose and other reducing sugars) to produce brown compounds and then produce black macromolecular compounds - melanoidins in the later stages of the reaction. Therefore, Maillard reaction is also called non-enzymatic browning reaction.
The Maillard reaction process can be divided into three stages
1. Early stage:
Carbonylamine condensation Amadori molecular rearrangement
2. Mid-term:
Amadori molecular rearrangement product fructosamine is dehydrated into HMF (hydroxymethylfurfural)
Deamination of fructosamine to reducing ketones
The role of amino acids and dicarbonyl compounds
3. Final period:
aldol condensation
Polymerization reaction to produce melanin
In the process of coffee roasting, the Maillard reaction mainly starts when the bean color begins to change to yellow and then brown after dehydration is completed. The reaction will not stop until the beans are completely cooled at the end of roasting. But at the beginning of the first crack, another reaction that plays an important role in the flavor of coffee, the caramelization reaction, will begin. It will share the same reaction raw material with the Maillard reaction - sugar, causing the rate of the Maillard reaction to start to slow down around the first crack. Therefore, the main Maillard reaction stage generally refers to the period from the beginning of the coffee beans turning yellow during the roasting process to the first crack. During the reaction process, macromolecular compounds such as melanol are continuously produced, and through the reaction, more than 600 volatile organic compounds will eventually be present in roasted coffee beans. So the Maillard reaction brings flavor, texture, color and complexity to coffee.
Then, during the coffee roasting process, the degree of Maillard reaction can be indirectly adjusted by adjusting the roasting rhythm, thereby adjusting the flavor of the coffee. Since the Maillard reaction has little effect on the reaction rate by increasing the temperature after 80 degrees Celsius, it is generally adjusted by extending or shortening the reaction time. Prolonging the Maillard reaction time will produce more large-molecule melanoidins, which will bring a thicker taste, more complex and deep-toned flavor to the coffee.
What do you mean by primary explosion and secondary explosion?
As roasting progresses, the temperature of the beans begins to rise.
One burst: As a result, the ingredients in the coffee beans begin to undergo various chemical changes, and the color, bitterness, sourness, and aroma of the coffee beans are gradually formed. At this time, water vapor and carbon dioxide are gradually produced in the beans. These gases increase the pressure inside the coffee beans, so the coffee beans expand. Because the coffee beans cannot withstand the increasing pressure, the cells of the coffee beans are destroyed with a crackling sound. This is the so-called "first burst".
Secondary explosion: After the first explosion, some of the components produced begin to decompose while generating heat. Gas will be produced during this process, causing the beans to continue to expand. As the coffee beans expand, the cells are destroyed one at a time, followed by another crackling sound. This is the so-called "second explosion" and "third explosion". This change does not stop until the beans are removed from the roaster and forced to cool.
Once a coffee bean expands, it cannot shrink back. When roasting the same variety of green coffee beans, the size of the coffee beans will determine the method of dark roasting or light roasting. Lightly roasted coffee beans will be smaller.
Common problems encountered during the coffee roasting stage include the following:
1. The oven preheating temperature is insufficient, and the coffee beans are immediately put into the oven, which prolongs the roasting time. Therefore, the roasting loss is high and the coffee beans are light in color. This is because the skin cannot be fully coked due to insufficient heat, resulting in a lack of color and a rough internal structure.
2. The oven temperature is too high. When roasting coffee, a crust will form on the surface prematurely, suppressing the expansion of the internal tissue. Moreover, the surface will color quickly, causing the operator to mistakenly think that the product has been roasted and end the roasting early. The inside of this kind of beans is sticky and dense, does not expand as it should, and does not have a normal aroma.
3. The neutral position is too long after preheating. The internal furnace that has been dry and heated for too long accumulates too much heat. Once the coffee beans are put into the furnace, all the heat sources will be concentrated on the surface of the beans in the initial stage of the roasting process, forming too strong an overheating. Then the heat will disappear and the temperature will drop rapidly. The unstable temperature in the furnace will cause the inside of the coffee beans to be difficult to ripen.
4. The baking time is too long or too short. The roasting temperature and length of time should be adjusted according to the amount of beans. Baking bins with a small quantity have more space, and the heat energy of metal conduction and radiation is large, so the temperature should be lower; while when the quantity is large, the temperature can be higher. The length of baking time also needs to be adjusted flexibly. Generally, when beans are heated in the oven, the heat energy is absorbed from the outside and surroundings and transferred to the center of the beans, so the roasting conditions can be observed from the changes in the outside of the beans.
5. Different types and performances of roasting machines will also cause differences in baking time and temperature. From the previous direct fire gas top and bottom fire methods to the now commonly used electric heating type, the convection design of energy has been continuously improved. At the same time, installing a fan can improve the stability of heat convection, making the color of roasted beans more uniform, and also saving electricity and baking time.
Main points required before roasting coffee beans:
Eliminate bad coffee beans mixed in the green beans, such as defective beans. Even one defective bean may affect the taste and flavor of the entire batch of coffee.
The ideal moisture content of green beans is 11~13%. To maintain this moisture content, a good storage environment is required. The humidity and temperature of the warehouse should be maintained at an average of 50% and 20 degrees Celsius.
When preparing to roast, we will measure the weight of the green coffee beans to be roasted, and then pour them into the funnel on the machine. Although they are ready to be baked, sometimes they may have to wait a little longer on the trench. What is the reason for this? This is because the roaster needs to be preheated before baking. We set the temperature to be preheated, and then go to the appropriate furnace temperature setting before the green beans can be put into the furnace. This principle is like frying a steak. We rarely put a piece of steak to be fried on a cold pot; baking a cake in an oven, a preheated oven can bake the cake more evenly and expand better. Coffee roasting and cooking share similar principles: they both require a program for preheating the tools.
Green beans diagram
Key one: hot pot
For reference, the basic bean entry temperature of the roaster used is based on 200 degrees, so the temperature of the boiler must first be stabilized above 200 degrees, and the damper is set to the maximum damper. The heating time is about 30-45 minutes. After 45 minutes, the temperature reaches between 200-210 degrees, and the heating pot is considered completed.
If the boiler temperature is 210 degrees and we need to put the beans in the pot at 200 degrees, we can close the damper and let the temperature fall to 200 degrees, and then we can proceed to the next step, which is to put the beans in. It is not recommended to heat up quickly, because in the case of a roaster, excessive firepower (gas volume) will only increase the temperature of the boiler surface, not the temperature of the entire boiler.
Key 2: Determine the temperature of the beans according to the properties of the green beans
Today's reference Papua New Guinea bird of paradise , Typica type, is a low-density green bean, so it is not suitable for deep roasting. It has a refreshing sour taste and fruity aroma. We will choose medium to light roasting and focus on adjusting the firepower after the first burst. We first determine the basic conditions of the green beans and then decide on the roasting method. First of all, it is a 17-year-old green bean with a low density and a moisture content of 10%, which is washed and processed. The input temperature is set according to the existing green bean status, so the input bean temperature is set at 200 degrees.
Key Three: Firepower Adjustment
The baking process is tricky. If the fire is too strong, the outside will be cooked and the inside will be cooked. If the fire is too weak, the inside will be overcooked. The coffee beans are roasted uniformly inside and outside, and the key is to control the heat.
Front Street Coffee (FrontStreet Coffee) Baking specific operations
Bring the oven temperature to 200 degrees Celsius and put it into the pot. Open the damper to 3. After steaming for 1 minute, adjust the heat to 160 degrees and keep the damper unchanged. Adjust the oven temperature to 160 degrees once and drop it to 115 degrees. Bake for 5 minutes and 35 seconds. The temperature is 152 degrees. The surface of the beans turns yellow (Menard reaction begins). The grassy smell disappears completely. Dehydration is completed. Adjust the damper to 4 (water vapor is generated at this time and the water vapor is released by opening the damper).
At the 9th minute, ugly wrinkles and black spots appear on the bean surface, and the smell of toast obviously changes to the aroma of coffee, which can be defined as the prelude to the first explosion. At this time, the sound of the first explosion point should be heard clearly. The first explosion will begin at 8 minutes and 40 seconds. The low firepower remains unchanged, the damper is fully opened to 5 (discharge at this time), the firepower is adjusted to 40 degrees, and the pot is placed at 191.3 degrees. (Belongs to light-medium roast)
First explosion stage: open the maximum damper
The first crack stage is one of the stages in the coffee roasting process that requires the most care and concentration. Because the coffee beans were constantly heated, the moisture in the beans turned into water vapor.
As the heating continues in the later stage, the water vapor in the beans and the carbon dioxide produced by the Maillard reaction exert great pressure on the cell structure of the beans. Finally, the pressure is too great and the beans cannot bear it, causing the cell structure of the coffee beans to rupture. Water vapor, carbon dioxide and other substances will gush out from the beans, indicating that the first explosion has begun. Therefore, a large amount of smoke will be produced upon first explosion, and the maximum damper will be opened here!
How to record the baking curve in Front Street
The following is an example of the baking curve of washed Yirgacheffe fruit dices:
The front street baking process is as follows:
roasting machine yangjia600gsemi direct fire
Input amount of beans300g、
Recovery point:1points28、97.8℃
Turn to yellow point:5points,149.1℃
First blast:8points42、138.8℃
Out:1points48、193.5℃
Released intensively in one blast
Roast level: light roast
After Front Street roasting for 12 hours, cupping taste: citrus and black tea are present in the mouth. As the temperature changes, there are cream, caramel, and almond aftertaste. The aftertaste is obvious and the taste is clean and sweet.
When is the best time to roast coffee beans?
The best time point does not mean that when you arrange the beans at the exact minute or second, it proves that the degree or quality of your roasting is uniform. It also involves the characteristics of the green coffee beans themselves, the heating rate of the coffee beans during the entire roasting process, and so on.
So for this problem, without considering other factors, how to judge the roasting factor of bean rowing time alone, you can do this (this is a simplified version, assuming that you already understand the characteristics of green beans, the temperature recovery point is normal, the firepower and other factors are established):
first step make assumptions
Based on your usual baking experience, make a rough baking prediction. For example, generally speaking:
When did you enter the first explosion?
How long will the first burst last?
How long does it take between the first explosion and the second explosion?
Step 2 sampling
30s, 50s, 60s after the start of the first explosion, 25%/50%/75% between the first explosion and the second explosion, before the start of the second explosion, at the beginning of the second explosion, enter the second explosion, and take 11g samples each.
Step 3 cupping
Cup the sampled samples to determine which range best meets your expectations, and then you can make a decision!
But for the same bean, different roasting rhythms will greatly affect the taste, texture and flavor of the coffee. The coffee roasting process is generally divided into three stages. The dehydration stage before the beans turn yellow, the beginning of the main chemical reaction (mainly the Maillard reaction) after the beans turn yellow, the browning reaction stage before the first crack, and the development stage after the first crack to the end of roasting.
Adjusting the baking rhythm is to adjust the time and temperature rise of these three stages, as well as the temperature of the recovery point.
Generally speaking
Faster-paced coffees with shorter overall roast times will have lighter mouthfeel, lower complexity, bright acidity, and lively flavors. However, too fast a roasting rhythm can easily leave coffee with a green flavor of plants and an underdeveloped flavor.
Coffee with a slower pace and a longer overall roasting time will have a thicker taste, higher complexity, and more caramel chocolate tones. However, roasting too slowly can result in dull flavor, dull acidity, and low coffee cleanliness.
Coffee roasting is generally divided into three stages, so how will adjusting the time of these three stages affect the taste of coffee?
During the dehydration stage, the fast pace will produce higher pressure, lower taste and higher cleanliness inside the coffee. Slow tempo will result in less pressure and a higher taste initially accumulated in the coffee, which may result in a dull, less clean and more complex coffee flavor. Because the dehydration rhythm from slow to fast will cause the heat impulse and internal pressure accumulated in the beans to increase from small to large in the early stages of coffee roasting.
This directly affects the rhythm of the next two baking stages. Larger bean core pressure will not be conducive to the Maillard reaction, resulting in the production of less substances that bring body to coffee, and will replace them with substances that retain more floral and fruity aromas. The greater the thermal impulse accumulated in the initial stage, the faster the pace of the later process will be.
In the post-yellowing stage, the Maillard reaction begins. Shortening the time of this stage and speeding up the pace will reduce the complexity of the coffee taste, improve the cleanliness, and make the taste lighter. On the contrary, by slowing down the pace of this stage, the complexity of the coffee taste will increase and it will have a thicker mouthfeel, but the cleanliness will decrease. The longer this stage is, the more caramel tones the coffee will have. The taste of coffee will also develop deeper and single.
Development stage, from after first crack to the end of baking. At this point, in addition to the Maillard reaction continuing to occur, the caramelization reaction will also begin at the same time. The fast-paced development stage will result in coffee with lively and bright acidity, lower complexity, lower bitterness and more varied aromas.
Slowing down the pace of the development stage may make the coffee flavor monotonous and boring, but it will make the acidity mellow and have a nice complexity. If it is delayed too long, the mellow acidity may turn into a dull and boring acidity. Prolonging the development time will also produce more chocolate cream flavor.
Finally, Front Street Coffee (FrontStreet Coffee) Let’s share again “What qualifications should a good coffee roaster have?”
1, Coffee green bean identification ability:
The most basic thing is to identify the appearance and characteristics of green beans in major production areas, understand the difference between old and new beans, to judge and screen defective beans, and even know how to search for information about the source of green beans. These are all in order to obtain stable quality when purchasing green beans.
2, Coffee roasting technical capabilities:
The education and training that machine dealers should provide include the functional operation, troubleshooting and cleaning and maintenance of roasting beans. It also provides practical operations, such as the differences caused by the different moisture content, hardness and other characteristics of raw beans in major production areas at the same roasting level, and the roasting curves and techniques that need to be paid attention to, as well as the control of dampers, temperature, firepower, etc. in the process of different roasting levels.
3, Coffee cupping and bean blending capabilities:
Basic cupping exercises allow roasters to judge the quality of coffee and the degree of roasting completion. In terms of describing the coffee flavor, it can also strengthen the sales introduction to customers; in addition, when blending the comprehensive beans to be used in the store, they can also grasp the characteristics of a single type of coffee, balance and coordinate various proportions, and show the unique taste of the home-roasted cafe.
In short, you will face various problems when roasting coffee. Only by being familiar with the principles of coffee roasting, constantly accumulating experience, and adapting to changes can baristas master superb skills.
For more specialty coffee beans, please add Front Street Coffee on private WeChat (FrontStreet Coffee), WeChat ID:kaixinguoguo0925
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
