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When selecting beans for cold brewing, we talk a lot about the place of origin and processing methods, but the roasting degree is often ignored. Cold brew made from the same green beans, medium roasted and dark roasted, are two different drinks. This article separates out the variable of roasting degree and explains it clearly to help you match beans to the cold brew pot. First understand a basic fact: the low temperature environment of cold brew will amplify certain
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If you often see the word "Xizhao" on the menus of specialty cafes, you may be curious as to why it is always placed in a prominent position. Chiclaw is a bean variety that has been active in competitions in the past two years. Front Street Colombian Chiclaw is the same bean variety that came from Columbia’s Divide Estate as the champion. Many players use it to play competitions, and they have also
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With the popularity of specialty coffee culture, more and more coffee fans are beginning to study how to brew coffee at home to bring out the flavor of single-origin coffee beans, but they don’t know how to do it. They always feel that the flavor of the brewed coffee is not as good as that drunk in a cafe. So how can you brew the flavor of a single-origin coffee bean?
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Introduction to the Roast Degree of Front Street Coffee Beans: Light Roast: The coffee beans are roasted until they are close to the first bursting period, and the taste and aroma are insufficient. They are generally used for testing and rarely for tasting. Cinnamon Roast: Coffee beans roasted to about mid-first crack
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What is SOE Espresso? What is SOE? "SOE" is actually the abbreviation of "Single Origin Espresso", which translates to: "Single Origin Espresso". That is to say, the espresso coffee made from a single origin is emphasized. Compared with blending, a single origin coffee
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If there are any unavoidable names in the Ethiopian specialty coffee scene in recent years, then Front Street believes that Alo Coffee’s Tamiru and Elto Coffee’s Eliyas Dukamo must be among them. Whether in international competitions
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For those who are new to Moka pots, it is not recommended to buy all kinds of beans right away. Start with a bean that has a clear flavor and is not unpleasant to taste no matter how you cook it, fix the amount of powder and firepower, drink a dozen pots first, and figure out "what you like", which is much more useful than collecting a bunch of beans. The principle of Moka pot is to lower the pot
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For more knowledge about specialty coffee, please follow the WeChat public account: FrontStreet Coffee. Some time ago, a customer asked "Can milk be used to make hand-brewed coffee?" This is a difficult thing. The first is the temperature issue. Hand-brewed coffee often uses 90
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Oiran, a single-origin coffee that reflects its fragrant aroma right from its name. Like other Ethiopian coffees, it is produced in the southwest highlands. It is a high-quality sun-dried coffee in the Hambera production area. It has obvious floral aroma and tropical fruit flavor. After drinking it, people are still immersed in the wonderful charm. The Oiran also
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Front Street Coffee Hand-brewed Coffee Bean Brand Recommendation - Front Street Jamaica Blue Mountain Coffee Introduction The coffee variety grown in the Blue Mountains of Jamaica is Typica, which is a world-renowned fine coffee variety. The unique geographical advantage is an indispensable factor in achieving the balanced flavor of Blue Mountain Coffee. As an island country in the Caribbean, the sea breeze and
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Many people's impression of American style is still bitter and bland. In fact, whether a cup of American style tastes good depends on the beans and the cooking method. Americano is essentially diluted coffee liquid. Whatever aroma the beans have, that aroma will appear in the cup. If you want Americano to have a floral and fruity aroma, choosing the right origin of the beans is more important than anything else.
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Front Street Mandheling comes from the Indonesian island of Sumatra. It mainly uses the wet planing method and has its own flavors such as spices, herbs, and sandalwood. It is especially suitable for medium-to-dark roasting and will exhibit low-acid and mellow taste characteristics such as rich caramel, dark chocolate, roasted hazelnuts, and maple syrup. Therefore, it is very suitable for people with heavy tastes and can be used for making handcrafts.
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For the same cup of iced coffee, cold brew and ice brewing take two completely different paths. Ice hand brewing uses hot water to quickly extract, and then relies on ice cubes to lock the aroma. The flavor structure is close to that of hot hand brewing, with bright acidity and rising aroma. Cold extraction allows the coffee powder to be soaked in low-temperature water for a long time, so that less bitter substances are dissolved, and the taste is round and sweet.
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The extraction pressure of a Moka pot is between that of a manual brewer and an espresso machine. This characteristic of "neither higher nor lower" makes it particularly sensitive to the degree of roasting - the same beans are made in a Moka pot, and the difference between medium roasting and dark roasting is more intuitive than other appliances. If you want to know what roasting degree of beans goes with a Moka pot, first check the performance of each roasting degree in the pot.
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Asaclassicthathaslongtoppedthemenu,theAmericanohasbeendiscussedtodeath—itsingredients,itsbrewing,eve
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Washed coffee is less likely to have a wild flavor, has pure and refreshing qualities, and is suitable for light roasting; this Front Street washed Ethiopian coffee can reach the highest grade of G1, which is already a grade with few flaws. After being roasted medium to light, Front Street Washed Jerkacheffe Flavor: Distinctive floral aroma
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Question: Can you recommend a medium or dark roasted bean that is as acid-free as possible? The degree of roasting of coffee determines the direction of sourness and bitterness, and also affects the presentation of the overall flavor. There is a term in coffee roasting called "first crack". When the coffee beans absorb heat to a certain extent and can no longer store energy, they burst.
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As we all know, African specialty coffee is dominated by floral and fruity aromas. Among them, Ethiopia is not only recognized as the birthplace of coffee, but also the home of many famous varieties. Speaking of flavor, Ethiopian coffee usually has obvious citrus and fragrant floral flavors, a light taste, and bright acidity. The most famous one is Yirgacheffe.
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"How do you get the citrus flavor from coffee?" Many friends expressed envy that baristas can easily tell the specific flavor in coffee. Some friends also said that I can taste the sour taste in coffee, but this is far from the citrus you mentioned. Some friends even said that the flavor and other aspects are all lies. Front Street in Daily Network
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The bitterness of coffee varies depending on the degree of roasting. Of course, the original characteristics of the bean are also included, but this can be controlled to a certain extent through roasting. Here, let’s look at how the “bitterness” of coffee beans changes depending on roasting conditions. First of all, coffee is not bitter. We usually see coffee beans in a roasted state. brown
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