FrontStreet Coffee found the following content related to "phenomenon" for you
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 →
I believe that friends who often use Moka pots have heard or seen the "double ponytail" phenomenon! It is during the extraction process of Moka pot coffee that the coffee liquid suddenly changes from a weak and slow water flow to an impactful "high-pressure water cannon". Then, since the Moka pot has two liquid outlets, it became
Read more →
Professional coffee knowledge exchange. For more coffee bean information, please follow the coffee workshop (WeChat public account cafe_style). For more specialty coffee beans, please add the private WeChat account FrontStreet Coffee. WeChat ID: qjcoffeex Coffee latte art is coffee
Read more →
Many people will ask Front Street, how long does it take to learn latte art? If you just pull out a good-looking pattern, it only takes one day if you are lucky. If you are learning to draw a pattern, it will take at least 4 days. Many people will ask, how did these four days come about? It’s very simple. On the first day, read this article on Front Street; on the second day, practice; on the third day, do it again
Read more →
The appearance of the siphon coffee pot is like the scientific instruments of scientists from hundreds of years ago seen in history books, with a classic atmosphere. In fact, the siphon coffee pot really has a history of about 200 years. Who designed and invented siphon pot coffee? The basic principle of the siphon coffee maker is to utilize the phenomenon of vacuum siphon
Read more →
After drinking hand-brewed coffee for a long time, many people will find a phenomenon: some coffees are forgotten after drinking, while others are remembered for several days. The difference between the two lies in the "memory point" - the flavor signature that sticks in the soul after one bite and is never forgotten. This article talks about how to understand and find memorable hand-brewed beans from the perspective of quality control and bean selection. memory
Read more →
For more knowledge about specialty coffee, please follow the WeChat public account: FrontStreet Coffee. As some high-performance coffee machines become smaller, their positioning attributes for home use become more and more obvious, and many friends have also fallen into the Italian coffee trap. Front Street is here to share how to make espresso at home.
Read more →
For more knowledge about specialty coffee, please follow the WeChat public account: FrontStreet Coffee The coffee extraction handle is an important tool for a semi-automatic espresso machine. There are two main types of coffee handles. The first is a bottomed diverter handle, and the second is a bottomless straight-out handle.
Read more →
Yesterday, when a friend was buying coffee beans, he reported to Front Street that the coffee he brewed occasionally had a slight salty taste and asked if this was a normal phenomenon. To be honest, although we usually only focus on sour, sweet and bitter when talking about the taste of coffee, in fact, there is also salty taste in coffee. because of coffee beans
Read more →
With the miniaturization of some high-performance coffee machines, their positioning attributes for home use have become more and more obvious, and many friends have also entered the pit of Italian coffee. Therefore, Front Street would like to share some common problems when making espresso at home. 1. Purchase coffee powder. Some friends think that the machine is the most important when making Italian coffee. A good machine can
Read more →
"The sweetness brings back the sweetness, and the sweetness comes after all the hardship" is the highest praise people give to a cup of good tea. When tasting coffee, people often use the word "sweetness again", which often refers to the pleasant taste of coffee. So, what kind of experience is it when you taste coffee and feel the sweetness afterward? How does it differ from the sweetness of 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 →
For more knowledge about specialty coffee, please follow the WeChat public account: FrontStreet Coffee "Passing by the coffee shop, under the menu of the Italian coffee it says [Add 3 yuan to SOE]." So what is this SOE, and will it taste better if it is replaced with SOE! Barista in this article
Read more →
A surprise question from Front Street: When you pour coffee powder into a filter cup and a scene like the picture below appears, what will you choose to do? A: Pat it flat B: Pat it flat C: Choose one or two. I believe that most of my friends are the same as Front Street. They will choose to flatten the unevenly distributed powder bed by tapping the filter cup.
Read more →
If we want to add some extra aroma or taste to the coffee, we will add some other ingredients to the coffee to let the coffee obtain their aroma/flavor. This is a very common practice. For example, if we want coffee to have a certain floral aroma, we can soak certain dried flowers in coffee; such as
Read more →
Many friends have discovered this phenomenon: whenever people chat about Geisha coffee, although the corresponding production area is not mentioned, the first thing that often comes to mind is Geisha from Panama; or when talking about Panama coffee, they will directly default to Geisha variety; some even directly
Read more →
When making coffee with a Moka pot, many friends don’t know how coarse the coffee powder should be. Also, I don’t know how to fill it with powder. Is it necessary to press powder? If you also have such questions, you will find the answers below. First of all, how fine does the coffee powder for the Moka pot need to be ground? Coffee powder diameter required for Moka pot
Read more →
The liquid surface of the freshly made latte is extremely delicate and smooth. But if we keep it for a long time without drinking, we can see that the smooth and delicate liquid surface gradually becomes rough and uneven. This phenomenon is called "defoaming" and is a process in which milk foam continues to dissipate. Milk froth is a foamy form created by injecting air into milk
Read more →
Many friends who originally used hand grinders have purchased an electric grinder to grind coffee beans. The purpose is to free their hands and no longer need to carry out the boring grinding process. But electric grinding is different from hand grinding, and you need to pay attention to a lot of details when using it. If you are not careful, it is easy to shorten the life of the grinder and deteriorate the grinding quality.
Read more →
Yesterday, a friend talked to Front Street about a very interesting phenomenon. He found that when brewing coffee, most people would still choose to watch the changes in the filter cup intently, even during the waiting interval when no water was added, as if they were trying to pry out some information from the powder bed. Don't tell me, I do believe it
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
