FrontStreet Coffee found the following content related to "concentration" for you
Come on, today I will share with you an idea about the brewing method - high concentration and low extraction. This brewing method can minimize the bitterness of coffee and make the coffee achieve a good flavor expression. What is high concentration and low extraction? Here Front Street will give a brief introduction. Everything still has to be extracted from this "Golden Cup"
Read more →
From an extraction point of view, whether a cup of Italian coffee tastes good or not depends first on the choice of coffee beans, then on the taste and concentration of the concentrate, and finally on details such as the ratio of ingredients and temperature. Among them, the production of concentrate has troubled many home coffee makers because of various emergencies. For example, by
Read more →
Even though the sweetness in coffee does not entirely come from sugar, the sweetness is enough to make us secrete pleasant dopamine, so everyone’s pursuit of coffee will always put “sweetness” first. If you like coffee that is sweeter and has a fruity aroma, your first choice is medium-light roasts such as Front Street Strawberry Candy, Front Street Blackberry, and Front Street Cicada.
Read more →
“What is made by adding water first and then concentration is Long Black, and what is made by adding concentration first and then water is Americano.” I believe everyone can often see this kind of popular science. On Front Street, I often see some friends in coffee shops using this kind of content to identify the products produced by a coffee shop.
Read more →
"Boss, please brew the coffee a little longer. I want a stronger coffee." Front Street believes that this is a situation that many friends who work in coffee shops will often encounter. Some customers want to drink a cup of coffee with a stronger taste, so they occasionally make such requests to the store. It is not difficult to understand, because in most
Read more →
Front Street believes that after everyone has been exposed to Italian coffee for a period of time, they will not be unfamiliar with the powder-to-liquid ratio of "1:2", because it is often hailed as the "golden ratio" of Italian espresso. It is the most commonly used ratio when extracting espresso. The powder-to-liquid ratio refers to the amount of coffee powder used
Read more →
The golden foam on the concentrated surface mainly comes from the crema formed by the carbon dioxide, lipids and extraction state of the coffee beans. To make it look richer, you usually start with a medium-dark roast, blend structure, and post-roast freshness. However, the amount of fat is only part of the experience in the mouth. It is really suitable for you.
Read more →
"It can be used as an alternative to an espresso machine", this 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
Read more →
Everyone! Place! week! Know! ! In espresso, the combination of milk and coffee has an extremely rich way of drinking it. You only need to slightly change the method or parameters. There are countless ways to drink milk and coffee alone. Familiar ones include latte, kabob, Australian white, piccolo, cortado, macchiato and so on. On the contrary
Read more →
Many friends asked Front Street, "How do you make your iced Americano? It's so spicy and delicious!" Americano is a permanent signature on coffee shop menus, and the taste of Americano is different in every coffee shop. Therefore, Front Street teaches everyone how to make American coffee on Front Street. The Origin of Americano Coffee Americano Coffee
Read more →
The ratio of coffee powder to water is a very important parameter for hand-brewed coffee. In layman's terms, when the amount of powder is fixed, there is a water injection amount that is just enough to fully express the aroma of coffee. Therefore, learning to find the correct powder to water ratio for coffee is also an important part of learning to brew coffee. What is the pink to water ratio?
Read more →
For friends who like Italian coffee, the purpose of adjusting the parameters after turning on the machine is often not to concentrate itself, but to see whether the fancy coffee prepared based on it tastes good, such as whether the Americano after adding water is fragrant enough and bitter, whether the latte with milk is strong enough and mellow, etc., so concentrate
Read more →
"Extremely high concentration, with a rich layer of golden oil on the surface", this is the main feature that distinguishes espresso from other coffees. Because the concentration is very high, espresso is often used as a base, and various ingredients are added to make various fancy coffees. Coffees such as latte, kabob, and Australian white are made with concentrated
Read more →
For more knowledge about specialty coffee, please follow the WeChat public account: FrontStreet Coffee The biggest feature of espresso is - strong! The strength of most espresso coffee ranges from 7% to 12%, which means the water content is 88%-93%. trickling filter
Read more →
To be honest, making an iced Americano is a very simple matter. We only need to pour the extracted espresso into the prepared ice water, and the iced Americano is done. However, just like what Front Street has always shared, making it is easy, but doing it well is more difficult. Ice American
Read more →
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?"
Read more →
The morning espresso often needs to be completed within a few minutes, and it also needs to be paired with bread, toast or a simple breakfast. At this time, you can give priority to beans with obvious sweetness, convergent sourness, and supportive taste. It doesn’t look thin when you drink it directly from the concentrate. It still has the aroma after being mixed with water. Adding milk can also retain the presence of coffee. This kind of style
Read more →
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
Read more →
SOE is the abbreviation of Single Origin Espresso, which refers to using coffee beans from a single origin to make espresso instead of mixing beans from different origins. It can be used to make espresso, American style and latte, and can also be hand brewed to present the flavor of the place of origin. For ordinary consumers, SO
Read more →
The coffee extraction method of the Moka pot is the same as that of the espresso machine, which is pressurized, so it can make a cup of black coffee with a concentration close to that of espresso. For this reason, many people use it as an alternative version of the Italian coffee machine. After making coffee with a higher concentration, they then reproduce various flowers according to the Italian method.
Read more →Be the first to know about new bean releases, brewing tips, promotions and cupping notes
Scan to Follow Front Street Coffee on WeChat
