FrontStreet Coffee found the following content related to "impact" for you
What we usually call dirty coffee is nothing more than filling a glass with milk and placing it under the extraction head, allowing the espresso liquid to slowly flow into the cup, making the coffee float on top of the milk, forming beautiful layers. Over time, the upper coffee liquid slowly penetrates into the white milk.
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 →
Each filter cup will have a different impact on the extracted flavor due to its shape, filter holes and grooves. Each filter cup has its own design advantages, which are basically based on controlling the water flow rate, ribs and exhaust. Using different filter cups can give the same coffee beans different taste sensations. today,
Read more →
In the past, when Front Street shared the knowledge of making espresso, he focused very much on explaining the preparation steps before attaching the handle to the brewing head, such as powder spreading and pressing, which are highly operational and have a great impact on the coffee. After attaching the brewing head, turn on the brewing button, and the machine will do the rest. However, we also
Read more →
Customers often ask Front Street after buying coffee beans: Why can’t they get the “burger” when they brew their own coffee? Are the beans stale? In order to ensure the flavor of the coffee, the coffee beans shipped from Front Street are all freshly roasted within 5 days. Sometimes it takes two or three days to grow before brewing.
Read more →
"After grinding the coffee beans, there is so much silver skin. If you don't clean it before brewing, won't this affect the flavor of the coffee?" Front Street noticed that many friends are obsessed with the silver skin in the coffee powder when making hand-brewed coffee, thinking that the silver skin will produce an astringent taste and affect the coffee flavor. Is this really the case? then! Front Street Cafe
Read more →
Recently, a customer asked Front Street what he should do if the coffee beans he bought were ground into fine powder for making Italian coffee. I believe many friends have also encountered this situation. The coffee powder they bought was found to be too fine. If you use the usual parameters for hand brewing, it will definitely be overextracted. Do you have to throw it away? Can't you keep it? Today, Front Street is with you all
Read more →
When it comes to coffee brewing, the powder-to-water ratio is one of the most important factors to consider. But because it does not need to be adjusted according to the roasting degree of the coffee beans like water temperature and grinding, so many times we always fix a ratio to brew coffee with all roasting levels. For example, Front Street often recommends new
Read more →
Introduction The V60#01 filter cup is used to brew coffee for 1-2 people. It is most suitable to use 15-20g of powder for brewing. Some friends will drink less when they can't drink so much alone, and some will drink more when sharing with friends. Then use the same size filter cup for brewing
Read more →
Starting work off with a cup of coffee in the morning has become a habit for many friends. With the development of the coffee industry, more and more novel coffee processing methods are emerging. In addition to the diversity of processing methods, there are also more and more subdivisions of coffee categories. For example, what Front Street Coffee will introduce today is one of the more special ones.
Read more →
From the beginning of grinding beans to the end of extraction, making a cup of espresso takes less than 60 seconds. It seems that making a cup of delicious coffee is not a complicated operation. But as the front street often says, although it looks simple, there are actually not many details that need to be paid attention to. As the saying goes: details determine
Read more →
Yesterday, when a customer came to the Front Street store to buy coffee beans, he asked a very tricky question: Should the flow of water in hand-brewed coffee in a circle be from the inside to the outside or from the outside to the inside? Do different routes have an impact on the taste of coffee brewing? Many people may think that there is no need to be so exaggerated when making coffee, it is just like pouring water.
Read more →
Just like the steaming of hand-brewed coffee, there is also an important preparatory action similar to steaming in the process of coffee latte art! What is it? That's right, it's fusion. The so-called fusion means that we will use part of the milk to mix with the coffee in advance before the actual latte art drawing. The purpose is to make the cattle
Read more →
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?
Read more →
Green coffee beans themselves are rich in aroma and taste, but various physical and chemical reactions will occur during the roasting process, which can increase, decrease, and reorganize various flavors. Therefore, roasting has a very significant impact on the flavor of coffee. From Front Street’s point of view, you don’t have to have dark roasted beans to make espresso, any roasting degree
Read more →
The length of time coffee is roasted determines the taste, aroma, mouthfeel and acidity of coffee. Therefore, if you want to understand coffee deeply, you must first understand the impact of different roasting methods and roasting levels on the taste of coffee. To put it simply, the roasting process is to allow the green beans to absorb the high temperature in the roasting oven while constantly rotating, until
Read more →
Recently, a friend asked Front Street: "Why do you have to close the air holes after coffee beans are ground into powder, so that the carbon dioxide in the package cannot be discharged?" The significance of the vents on coffee packaging Front Street will seal the packaging immediately after the coffee beans are roasted and cooled, which can minimize the flavor of the coffee beans.
Read more →
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
Read more →
If you are a friend who often buys beans and brews them at home, it will not be difficult to find that some coffee beans will start to emit oil after being left for a period of time. No matter how long the other coffee beans are left, they still look dry on the surface. So a very interesting phenomenon emerged: some friends think that coffee beans
Read more →
Front Street mentioned in the article "Why are Dirty in coffee shops always served in small cups?" last year that the reason why Dirty is not made into large cups is mainly because when the espresso remains unchanged, the remaining space can only be filled by adding more ice milk. Although it does not affect the visual effect of the gradient, it does
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
