Browse all articles and notes in the "Brewing Guides" category of FrontStreet Coffee
After the tweet "How to Achieve Perfect Steaming" posted on Front Street yesterday, some friends were curious about this question - "Can hand-brewed coffee be made without steaming?" There is no doubt that of course it is possible! However, this "can" requires certain conditions. First we need to make one thing clear, that is
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Customers and friends often talk about coffee-related content at the Front Street store, such as the origin of the coffee, the parameters and steps during brewing, or the taste of the coffee, etc. Then occasionally, friends will discuss some relatively niche topics, such as the color of coffee soup. "Soup color" is a professional term from tea reviews
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Water flow control, water injection timing, and coordination between various parameters are all details that we need to pay attention to during the coffee brewing process. Even if Front Street believes that the three-stage type is the easiest to brew good coffee and has the highest error tolerance, none of these three details can be left out when brewing. When the time/number of times of concentration is too long
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According to Front Street, cold brew coffee is one of the most suitable iced coffees to make at home, because it is not only suitable for most coffee beans, but also has a very low production threshold. Even if you don’t have any special brewing equipment at home, you can still make good-tasting iced coffee, which is quite trouble-free. Because it is soaked in a low temperature environment
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Front Street found that many friends are still stuck in the problem of "should water be added to Americano coffee first or last". Because every time Front Street serves American coffee, friends always ask: "The most authentic way to make American coffee is to pour the concentrate first and then the water, but why are most of the American coffees produced now pouring the water first and then the espresso?"
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The tasting period refers to the best tasting time after coffee beans are roasted. During this period, because there is not much obstruction from carbon dioxide and the flavor of the coffee has not been lost, we can brew coffee with the richest aroma and get the most complete flavor experience. But do you know?
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In daily articles, Front Street often uses "juice-like" to describe a cup of coffee. "What is the feeling of juice?" Occasionally, a friend will ask Front Street Street after reading it. When we drink a cup of coffee, we combine the flavors and aromas we come into contact with based on our own taste preferences and memories, and associate them with each other.
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Like other industries, there are many professional terms in coffee. The so-called professional terminology can be understood as a condensed expression of a complex concept. They can not only improve the efficiency of our communication, but also increase the accuracy of communication and reduce the chance of communication barriers. But because most
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You only need to pour refrigerated milk into the cup, and then lightly drizzle warm espresso on the surface. A cup of Dirty, a very popular milk coffee, is ready. Although Dirty appeared much later than traditional Italian coffee, it is hotter than most Italian coffee.
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I don’t know if you have noticed that, except for some large chain brands, we rarely see trapezoidal filter cups in coffee shops. Compared with trapezoidal filter cups, the appearance rate of cone-shaped, flat-bottomed/cake filter cups is obviously much higher. So many friends are curious, why do we use a trapezoidal filter cup?
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As we all know, there are many ways to brew hand-brewed coffee. In addition to the three-stage and four-six-shot brewing methods that are more versatile and suitable for novices, there are also some more niche and difficult brewing methods that are more suitable for expert players. For example, the brewing method I want to share on Front Street today is just a matter of mastering it skillfully.
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As we all know, the uniqueness of Dirty comes from the layering of milk and coffee. Whether it is the visual effect of concentration gradually "dirty" the milk, or the taste experience of cold and hot, sweet and bitter, etc., they are all the result of the lack of fusion between the two. So if we want to make
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It’s true that different people have completely different opinions when it comes to making coffee. In the eyes of "old coffee people" who keep everything simple, making a cup of coffee only requires three steps: grinding powder - pouring powder - filling with water, and you can drink it after the dripping is finished. Any extra step is considered a waste of time; if you start from a store that needs to ensure stable production, such as
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There are many important parameters in coffee brewing. If you want to drink a good cup of coffee, you need to accurately grasp the brewing parameters and brew according to the parameters as much as possible. Only in this way can you ensure that you can drink a good cup of coffee with a high probability. The brewing time is crucial for hand-brewed coffee. The amount of powder,
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"By gargling with ice water, we can better appreciate a cup of coffee and more easily capture its delicate flavor." This is a saying that has been circulating in the circle. So we often see in cafes that some customers ask the barista for a glass of ice water after placing an order for coffee. The main purpose is
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Many people will strictly follow the "scientific noodle soaking method" when making instant noodles. They hold a stopwatch and soak the instant noodles in 100°C boiling water for 3 minutes. The purpose is to give the noodles the best taste. And when we brew coffee, we also hold on to the time. The purpose is the same, which is to be able to brew a cup of delicious coffee stably.
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“It can be used as an alternative to an espresso machine” is a reason that makes many friends decide to buy a Moka pot. Because the Moka pot, like an espresso machine, uses pressurized extraction, it can produce coffee with a higher concentration than normal pressure extraction. And the reason why many friends need this high concentration
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If you often travel through major coffee forums, Front Street believes that regarding cappuccino, you can always come across this statement: "Nearly 90% of cappuccinos on the market are not done right." Many friends saw this and expressed confusion: "Isn't cappuccino just a cup of milk coffee with milk foam? Isn't it?
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finally! Washed by the cold air, Front Street finally felt the coolness of autumn in Guangzhou. Although it was said that it lasted only a short time, it was better than nothing. And as Front Street often shares, the drop in temperature will have a certain impact on coffee. This impact is not only on the extraction, but also on the production
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Speaking of flannel filter cloth, many friends may have only seen and heard about Japanese brewing introduced by some Japanese movies and TV series or bloggers, and have not actually come into contact with it. Because compared to filter cloth, most people use filter paper and filter cups, which are the mainstream filter tools when brewing coffee. How to understand flannel filter cloth
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