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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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Among household coffee tools, the Moka pot is a special one. It doesn't need to be plugged in. Just put it on the stove for a few minutes and you can get a cup of coffee that's close to espresso, with strong aroma and oil. Many people just grab a handful of brewed beans and throw them in. The brewed coffee is either sour and frowning, or bitter and astringent. The problem is probably not with the pot, but with the beans
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Mandheling coffee is a single-origin coffee often seen in specialty coffee shops. Legend has it that before Blue Mountain Coffee was discovered, Mandheling was once regarded as the best coffee and was very popular. Mandheling coffee cup is considered to be the richest coffee in the world. When tasting Mandheling, you can clearly feel the taste on your tongue.
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What is specialty coffee? In the past, most people's impression of coffee was nothing more than bitterness, which comes from the flavor characteristics caused by dark roasting. With the changes of the times, coffee culture has also evolved into the third wave of medium roasting and light roasting. Among them, a new proper term has emerged - specialty coffee. The simple definition of specialty coffee is
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Front Street Golden Mandheling coffee beans are both familiar and unfamiliar to many coffee lovers. I am familiar with it because I can often hear its praise among coffee lovers. It’s unfamiliar because there are too many fake Golden Mandheling coffee beans on the market, and it’s difficult to drink authentic Golden Mandheling coffee. What is Golden Mandheling Coffee?
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As coffee gradually integrates into people's daily lives, more and more friends are choosing to brew their own coffee. The most important thing when brewing coffee is choosing the equipment! The quality of an appliance can directly affect the final taste of coffee. Among them, the one with the greatest impact is the "bean grinder". Just like other
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Among the parameters of hand-brewed coffee, Front Street believes that grinding size is the most difficult to grasp. It doesn't have intuitive data like water temperature or powder-to-water ratio, nor does it have the ability to compensate for weakness with diligence like techniques. Therefore, many beginners are stumped by the grind size. Therefore, Front Street teaches you how to grasp the grinding degree accurately. First of all, I
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For more knowledge about specialty coffee, please follow the WeChat public account: FrontStreet Coffee. Many friends have the habit of making iced coffee in summer. Among them, iced drip coffee is loved by many people. The method of making iced drip coffee is very simple (it just takes a bit long), but there are
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For more knowledge about specialty coffee, please follow the WeChat public account: FrontStreet Coffee. If you look at the coffee map of Ethiopia, you will see many coffees from specialty coffee producing areas such as Yirgacheffe, Sidamo, and Guji appearing in the public eye.
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When many people first come into contact with coffee, when they hear the word "dark roast", their first reaction is "how bitter it is." But among those who have been drinking coffee for more than ten years, many people prefer dark roasted beans more and more as they drink. why is that? In fact, the answer is very simple: the charm of dark roasted beans is never the "bitterness", but the heavy
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When it comes to which production area has the best honey-processed coffee beans, it must be Costa Rica. As the founding country of honey-processed coffee beans, Costa Rica is naturally highly skilled in honey-processing technology. In this article, Front Street Coffee will introduce to you the flavor characteristics of Costa Rica’s honey-processed coffee beans.
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Africa is the hometown of coffee and an important center for fruit-acid flavored coffee. Among the many African growing regions, Yirgacheffe and Kenya are undoubtedly the two shining stars - both are known for their bright fruit acids, but their styles are completely different. Many coffee lovers are torn between these two beans, so today I will put them together.
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Indonesia is one of the major producers of coffee beans. The main producing areas are Java, Sumatra, Kalimantan and Sulawesi. However, the aroma and taste of the coffee beans produced on each island are different. The same coffee bean variety produces various flavor tones depending on the place of origin. Among them, Sumatra coffee is famous for its dullness.
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Speaking of African coffee, many people immediately think of Ethiopia, the birthplace of coffee. Citrus, citric acid, jasmine, ripe strawberry, tropical fruits, berries, and honey are all flavor terms often used to describe Ethiopian coffee beans. Among them, Yirgacheffe is the most famous, and the flavor of Yirgacheffe is exquisite.
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For those who have just come into contact with specialty coffee, we usually recommend the daily delicious and inexpensive ration coffee. If you are considering taking it to the company or office for brewing, it is recommended to purchase ration hanging ears, such as the Front Street Yirgacheffe ration hanging ear, which is very popular among coffee lovers. What is Yirgacheffe? "Yirga
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SOE coffee has become particularly popular in recent years. Basically, newly opened community coffee shops will be equipped with more than two Italian coffee grinders, one with traditional coffee beans (usually blended beans), and the other with SOE coffee beans. Generally, SOE will be regarded as an advanced version of traditional (blended) coffee beans, which needs to be added.
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Friends who are into coffee must want to know which coffee beans are must-drink? Coffee beans from each coffee origin have their own unique taste. African coffee is more acidic, Asian coffee is mainly herbal and spiced, while American coffee is more balanced, with nuts and cocoa more prominent. Here are some recommendations for Front Street Coffee
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With the popularity of the concept of specialty coffee, it has become people's consensus to emphasize the regional flavor, that is, the taste of the beans themselves, at least in part. The third wave after 2000 emphasized origin and light roasting flavor. Coffees from many origins are becoming more and more familiar. Among them, Kenyan coffee is known for its bright acidity.
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The biggest characteristics of Robusta variety coffee are high yield, high body, heavy bitterness, high caffeine content (1.7%~3.0%), and low price. Therefore, during the first and second waves, most instant coffee and blended coffees used a large amount of Robusta. Vietnam ranks second in the world
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American beans focus on a balanced taste, Indonesia and Blue Mountain emphasize a mellow taste, while African coffee beans focus on floral and fruity flavors. Among them, Ethiopian coffee is famous for its elegant white floral aroma and bright lemon-tangerine acidity, which has left a very deep impression on many people. If you want to recommend an Ethiopian one
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