FrontStreet Coffee found the following content related to "mouthfeel" for you
Many friends left messages saying that they don’t know how to choose coffee beans, or don’t know how to tell whether the coffee beans they buy are fresh. So today Front Street Coffee teaches you how to choose coffee beans. Next time you buy coffee, you won’t be afraid of buying unsuitable or stale coffee beans. Next, let’s take a look at the most basic requirements for choosing coffee beans.
Read more →
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style). For more specialty coffee beans, please add private WeChat FrontStreet Coffee, WeChat ID: qjcoffeex in Italian,
Read more →
There’s no fixed answer to Italian beans, it just depends on which cup it ends up in. Drink the concentrate alone, mix it with water to make an American style, or add milk to make a latte. The concentration and flavor received by your tongue are all different. Dark roasting usually brings more obvious roast aroma, cocoa feeling and thick taste, while medium and dark roasting retains more bright aroma and fruit acid.
Read more →
The sun-drying method, as the name suggests, is to lay the harvested coffee berries flat on the ground (a special drying net or terrace), use sunlight exposure (about 2-3 weeks) to remove moisture from the coffee berries until the moisture content reaches the target value, and then use a machine to remove the dried husks to get the green coffee beans we want. Sun exposure
Read more →
If you want to drink chocolate flavor, when choosing beans, you can pay attention to descriptions such as cocoa, chocolate sauce, roasted nuts, caramel and brown sugar. They don't equate to overt bitterness, some cups are as soft as milk chocolate, some are close to the dryness of cocoa powder, and some are as sweet as dark syrup. Let’s judge by how we drink it every day.
Read more →
A cup of milk coffee only consists of espresso and milk, so it is important to choose the right coffee beans and milk. They will not only cause taste differences due to the different raw materials selected, but also affect the final concentration of the coffee with different proportions. What kind of milk is suitable for latte? Let’s talk about milk first. It accounts for at least three-quarters of a cup of latte.
Read more →
Many people have been drinking coffee for a long time and want to make a cup by themselves. But when they open the shopping platform to search for coffee beans, they find all kinds of incomprehensible vocabulary. Just about Italian beans, there are blending, SOE, Yirgacheffe, Oiran, Kenya, Geisha, Colombia... It is like reading a bible, and then sigh with emotion, drink
Read more →
Use a moka pot to brew a cup of black coffee in the morning. Choose beans with nutty, cocoa or caramel associations. This kind of flavor is more present in high-concentration coffee liquid, and the entrance is not likely to be sharp. The sweet aroma can still be retained after adding a small amount of hot water. If you don’t usually prefer obvious acidity, you can set the baking direction to medium to medium dark.
Read more →
Just because you want to drink a cup of single-origin hand-brewed coffee that is neither sour nor bitter does not mean that the coffee has to lose its aroma and sweetness. A more suitable state is when there is no sharp irritation in the mouth and no obvious burnt bitterness after swallowing. At the same time, you can still drink nuts, cocoa, caramel or soft fruity sweetness. Tell us when to drink it every day, whether it should be paired with food and the desired concentration.
Read more →
The coffee brewed by a moka pot is usually more concentrated than hand brewing and less stressful than an espresso machine, so the same pot can correspond to different moments in life. If you need black coffee to wake you up in the morning, if you want to have milk with your breakfast, or if you want to have a slow drink in the afternoon, you can start with the degree of roasting. Light roast, medium roast and dark roast are not flavors
Read more →
The charm of dark roasted beans often lies in cocoa, roasted nuts, caramel and thick taste. It doesn’t necessarily mean a strong bitterness; the origin of the beans, the roasting temperature and brewing method will all change the behavior in the cup. If you like smooth entrance, familiar aroma, and long aftertaste after drinking, you can start from the daily drinking scene and prepare black coffee.
Read more →
An interesting phenomenon was discovered on Front Street. When people taste light roast coffee, they first start to evaluate the flavor - "This cup of coffee has a very obvious XX flavor"; when tasting dark roast coffee, they will focus on the evaluation of the taste - "This cup of coffee is very mellow/smooth"; and when tasting medium roast coffee
Read more →
The coffee brewed by the Moka pot has a higher concentration, which is suitable for concentrating the sweetness, thickness and aroma of a bean. Drinking methods are different every day, and the idea of selecting beans can also change accordingly: clean and smooth black coffee is suitable for morning, hot drinks with nutty sweetness are suitable for breakfast, iced Americano can be made in the afternoon, and milk can be used to soften the taste in the evening. First
Read more →
A cup of Yirgacheffe can be a light floral fragrance in a hand brew in the morning, or an American style with citrus sweetness in a commuter cup. It can also turn into a refreshing juice after adding ice. When buying, channel isn't just about price and convenience, it's about access to fresh roasts, proper grinds, and clear brewing recommendations.
Read more →
The coffee bean itself is the biggest factor that affects the flavor of coffee. If you don't choose high-quality coffee beans, you won't be able to taste the coffee. Today I would like to share with you some practical tips for newbies when buying and identifying the inside of coffee beans. Coffee bean brands suitable for beginners. For newcomers with no experience, complicated coffee beans
Read more →
Hand-brewed coffee beans do not need to start with complicated knowledge about the production area. First imagine when it will appear: when you are rushing out and you need a cup of crisp and refreshing coffee, on the weekend you are willing to sit down and slowly feel the aroma; when the weather is hot, you want to drink iced coffee, and you want a softer taste for breakfast or dessert. Explain the usage situation clearly and choose
Read more →
Lightly roasted coffee beans are suitable for hand brewing to present a bright aroma and delicate sweetness, but different beans have different personalities. Some are refreshing and light, suitable for awakening the taste in the morning; some are fruity and full, suitable for tasting slowly in the afternoon; and some are more interesting after cooling, suitable for making into ice cream. When choosing, start with how you would drink it every day. Often
Read more →
Italian beans are not just for a cup of concentrate. When rushing in the morning, drinking American style in the afternoon, or making a latte at night, the suitable flavor focus is different. If you use an espresso machine more often, you can first imagine how the coffee will look after it enters the cup: do you want a thick and direct entrance, or do you want to keep the soft and sour sweetness, and then start with the nuts?
Read more →
Some time ago, Front Street shared an article on how to make cold brew coffee. Backstage, many friends started asking how to choose beans for cold brew. So today I will analyze and answer this question with you. As a low-temperature immersion extraction, the types of acid compounds will gradually decrease as time goes by, so the acidity of cold extraction
Read more →
Acidity in coffee beans is not a pH value but is one of the basic taste characteristics along with body, aroma, sweetness, bitterness and aftertaste. Acidity is generally related to the degree of roasting of coffee beans, and is also related to the flavor of the production area. Many people do not accept coffee that is too acidic because they think the taste is too exciting, so
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
