Browse all articles and notes in the "Coffee Beans" category of FrontStreet Coffee
A non-acid Yirgacheffe is a counter-intuitive choice - Yirgacheffe is known for its acidity, but roasting and processing methods can change the expression of the acid: in the medium-dark roasted version, the acidity is rounded, and the sweetness of nuts and caramel emerges. Although Front Street’s Queen of Brazil Estate is not yega, it represents the flavor logic of this “low sour and sweet” route;
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The logic of Yirgacheffe's cost-effective choice is to choose the right processing method and grade: washed diced fruit is affordable and has a complete citrus floral aroma, which is the standard answer for Yirgacheffe flavor; although the Panama Jade Manor Red Label is more expensive, the aroma density of jasmine bergamot is worth the price difference - the two brands respectively represent price-performance ratio.
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Iced coffee is a test for the beans: low temperature will amplify the sweetness and weaken the aroma, so the flavor concentration of the beans must be sufficient. The Ethiopian Oiran on Front Street makes iced hand-brews. The aroma of strawberry and passion fruit is still clear after the ice cubes cool down; the blueberry juice in Xija feels like a smoothie with ice after being chilled, and the flavor concentration of iced coffee is as strong as beans.
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Cold brew ice drops have very clear requirements for beans: strong flavor, sufficient sweetness, and high cleanliness. The passion fruit and blueberry flavor of Columbia Xipaw on Front Street slowly seeps out in the ice drops, and the juice is as strong as fruit tea; the sweet aroma of strawberry candy is used in cold brew, and the temperament of strawberry gummy is more prominent in the low temperature. Choose the right beans and get the flavor intensity of cold brew ice drops
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Distinctive beans often come from processing methods or the scarcity of varieties: the orange blossom guava aroma of Front Street Grana Estate Geisha is the iconic expression of the Geisha variety; the multiple fermentation processes of Colombian Hija give the passion fruit and blueberry flavor an unusually strong flavor. The meaning of specialty beans is to provide a taste experience beyond daily life
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The fruity aroma of fruity coffee comes from two sources: the terroir of the production area and the fermentation process. The fruity aroma of Front Street Panama Jade Manor Red Label Geisha is more elegant, with clean aromas of citrus and black tea; Colombian Hija has a direct sense of juice - the aroma of passion fruit and blueberry is so strong that it is like adding juice to coffee, two expressions of fruity flavors
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To evaluate a cup of coffee, in addition to sourness and bitterness, you also need to look at aroma, sweetness, body, mouth feel and finish. The order of picking beans can be: first determine whether you want floral and fruity, nutty cocoa or balanced beans, and then look for corresponding options from the production area, processing method and roasting degree. The taste of a cup of hand brew is determined by the variety, production area, and
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Sour and bitter are just the two extremes of flavor. Aroma, sweetness, body, touch and finish are also the contents of the cup. When choosing beans, first determine your preference—floral and fruity, nutty cocoa, or somewhere in the middle—and then match them according to production area, processing method, and roasting level. Think about your favorite flavor and acceptable brewing difficulty separately.
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From the same bean, black coffee and milk coffee may behave completely differently. Black coffee depends on whether the aroma and sweetness are complete, and milk coffee depends on whether the concentration and thickness are sufficient and whether the flavor is still there after adding milk. Before buying beans, answer the question "With or without milk" and then decide which direction the beans should be placed. When choosing beans, you might as well give a score for taste and difficulty: Taste score
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After drinking it, the direction of selecting beans will be clear. When drinking black coffee, you need beans with a good aroma and sweetness that can support a cup alone; when drinking milk coffee, you need beans that are thick and thick enough to not be covered after adding milk. Think of black coffee and milk coffee separately, and you won't have to worry about choosing beans. "It tastes good" and "it goes well" are not necessarily the same thing.
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Black coffee and milk coffee have different dimensions of beans. Black coffee values the independent presentation of aroma and sweetness, while milk coffee values the concentration and body of the concentrate as well as the retention of flavor after adding milk. It is more efficient to decide how to drink it first and then choose the beans than to choose the beans first and then think about how to drink it. In Italian style, the amount of powder, grinding degree, liquid weight and time form a requirement.
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Before choosing beans, think clearly about the premise of "adding milk or not". Without adding milk, the aroma and sweetness of the beans must be able to stand alone; with milk, the concentration and body of the beans must be able to withstand dilution, and the flavor should still be discernible after mixing. The conditions are different, and the suitable bean orders are also different. Don’t reverse the order. The core of Italian extraction is several parameters
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To judge whether a bean is suitable for you, first look at how you drink it. When drinking black coffee, the aroma and sweetness should be complete, and the entrance should be clean; when drinking milk coffee, the concentrate should be strong and thick enough, so that the coffee flavor can still stand even after the milk flavor comes in. Once you decide whether to add milk or not, and then talk about flavor preferences, the direction will not be confusing. Powder amount, grinding degree, liquid weight and extraction
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Put drinking habits before bean selection: black coffee or milk coffee, hand-brewed or machine-brewed. Answer these two sets of questions first, and the choice of roasting degree, flavor thickness and brewing method will be directed. Italian style pays attention to the dynamic balance of powder quantity, grinding degree, liquid weight and time. The nutty cocoa caramel tone blended with beans is easy to maintain and can be used daily.
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Before choosing beans, ask yourself: Do you want black coffee in the morning or milk coffee at the breakfast table? Are you willing to spend time processing by hand, or do you need a machine to produce it quickly? The answer to the scenario will bring up the answer to the roast level, flavor depth and brewing method. Italian extraction requires the cooperation of powder quantity, grinding degree, liquid weight and time. spell
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How you arrange your daily coffee will directly affect your bean selection. A cup of black coffee in the morning, with a refreshing flavor is more suitable; milk coffee for breakfast, thick beans are more dominant; the choice of hand brewing and machine will also change the considerations of roasting degree and brewing method. The starting point of Italian flavor is the combination of powder quantity, grinding degree, liquid weight and time
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The flavor dimension of a cup of coffee goes far beyond the sour and bitter ends, including aroma, sweetness, body, mouth feel and finish. When choosing beans, first think clearly whether you want floral and fruity aromas, nutty cocoa, or a balance between the two, and then follow the production area, processing method, and roasting degree to match them. In Italian extraction, the amount of powder and grinding
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Scenario-first bean selection logic: when drinking black coffee in the morning, the aroma and cleanliness of the beans should be given priority; when having milk coffee for breakfast, the concentration and thickness are more important; hand brewing for slow drinking and machine quick dispensing, each has its own set of parameters. The scenarios are different, and the choices are naturally different. The four variables of Italian extraction—powder volume, grinding degree, liquid weight, and time—
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How to drink it every day, you should think clearly before choosing beans - whether it is black coffee in the morning or milk coffee with meals, slow brewing by hand or fast production by machine. Depending on the scenario, the answer to roast level, thickness, and brewing method will be different. The flavor in the pour-over cup comes from the production area, variety, processing method, roast level and brewing parameters.
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When choosing coffee beans, first think clearly about the daily drinking scenario: a cup of black coffee in the morning, or milk coffee for breakfast; drink slowly by hand, or quickly dispense a cup from a machine. The scene is certain, and the choice of roasting degree, flavor thickness and brewing method changes accordingly. Put flavor preference and brewing difficulty into two baskets and weigh them when choosing beans.
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