FrontStreet Coffee found the following content related to "second stage" for you
For more knowledge about specialty coffee, please pay attention to: Frontsteet Coffee One of the great joys of hand-brewed coffee is using different brewing techniques to interpret a cup of coffee. I believe everyone is very concerned about the hand brewing method. So the most widely spread hand brewing technique at present is Yi Dao Liu
Read more →
Introduction: Segmented extraction is a relatively common brewing technique. Front Street uses three-stage extraction in daily production, in order to enhance the layering of coffee. So what flavors is each stage of the three-stage extraction responsible for extracting from the coffee? Why does segmented extraction improve the layering of coffee? What
Read more →
FrontStreet Coffee has entered the coffee industry in 2013. From coffee planting, coffee roasting, to coffee production, it has come step by step to where it is today. The more than 30 coffee beans currently displayed in the store are just FrontStreet Cof
Read more →
Although floral aroma is not uncommon in coffee, it is undoubtedly one of the most attractive flavors. After all, many friends became obsessed with coffee because they tasted floral aroma in coffee. But brewing the floral aroma in coffee is not a simple matter, because friends often report to Front Street that they
Read more →
Many novice hand-brew coffee makers often ask a question on Qian Street: Why does hand-brew coffee need to be steamed? The most indispensable step in brewing coffee by hand is the steaming step. The purpose of steaming is to release gas from the coffee and ensure uniform extraction, and also to clearly understand whether the brewed beans are fresh. Front Street focuses on freshness
Read more →
Although floral aroma is not uncommon in coffee, it is undoubtedly one of the most attractive flavors. After all, many friends became obsessed with coffee because they tasted floral aroma in coffee. But brewing the floral aroma in coffee is not a simple matter, because friends often report to Front Street that they
Read more →
When we say coffee is sweet, it not only refers to the sweetness in taste, but also the sweetness in smell. Therefore, from the perspective of tasting, only sour coffee with a sweet base can be called a high-scoring flavor experience. To make coffee sour and sweet, roasting plays a key role. A coffee starts from the green bean and is heated to
Read more →
Nowadays, when you usually go to a coffee shop, the shop provides hand-brewed coffee and espresso. Friends who usually drink less coffee may be confused about this. It’s the same coffee, what’s the difference? FrontStreet Coffee will explain to you the differences between these two types of coffee.
Read more →
Professional coffee knowledge exchange and more coffee bean consultation, please follow the coffee workshop (WeChat public account cafe_style) If you love drinking coffee, hand-brewed coffee is a must-know operation. Whether ordinary coffee beans or specialty coffee beans, hand-brewed coffee is one of the most popular extraction methods.
Read more →
I don’t know when you first learned about hand-brewed coffee. Front Street entered a coffee shop one day and saw the barista pouring water into the coffee powder in the filter cup, and then got a cup of fragrant black coffee. I felt very magical, so I fell into the charm of hand-brewed coffee. What does hand-brewed coffee mean?
Read more →
Nowadays, more and more people are beginning to enjoy the fun of hand-brewed coffee, but are some of the steps unfamiliar to you, or are there some tips that you still can’t master? In this article, FrontStreet Coffee will share with you some tips about hand-brewed coffee~Hand-brewed coffee is a kind of coffee that needs to be used
Read more →
When serving coffee on a daily basis, whenever a stranger comes to order coffee, Front Street will ask, "Would you like it sour or not?" In the past, most people would have answered “no sourness” without hesitation, and sometimes would have emphasized that it doesn’t matter if it’s a bit bitter; but today, with the increasingly strong culture of specialty coffee, the number of customers who take the initiative to drink sourness has become more and more common.
Read more →
Why does FrontStreet Coffee insist on using a powder-to-water ratio of 1:15 when brewing hand-brewed coffee? Is this the result of a random chance, or is it the result of different brewing experiments based on some data? Let’s talk about why at the beginning of this article
Read more →
Compared with other single-origin coffees, there are many different ways to make (brew) hand-brewed coffee. For example: one-shot flow, three-stage brewing, volcano brewing, variable temperature brewing, stirring, etc. Today, let us get to know some of the common brewing methods for hand-brewed coffee~ 1. One-knife flow, one-knife flow, one-pitch style or
Read more →
The fascinating thing about hand-brewed coffee is that you can adjust various subtle parameters and adjust the extraction variables at different stages to get the coffee with the flavor and taste you like. Front Street believes that the ratio of powder to water is a very important parameter that affects hand-brewed coffee. Choosing the ratio of powder to water will not only make the extraction more stable, but also allow the flavor to be more present.
Read more →
For more knowledge about specialty coffee, please pay attention to: The most attractive aspect of Frontsteet Coffee’s hand-brewed coffee is its adjustability. Many of the customers who often come to the Front Street store to drink coffee try to make coffee by hand at home. They always report that it is too difficult to make coffee by hand.
Read more →
The origin of hand-brewed coffee. For a long time, people all over the world used a simple and crude way to make coffee: grind the coffee beans and put them in a kettle to boil, then use linen or metal filters to remove the residue and drink it directly. Limited by the level of production technology at the time, the filter could not make fine enough holes.
Read more →
Anyone who drinks coffee regularly knows that coffee beans have different degrees of roasting, resulting in different flavors and textures. As a self-roasted cafe, Front Street has dozens of furnaces of coffee beans that need to be roasted every day. It knows the flavors of light-roasted Yirgacheffe, medium-roasted Brazilian coffee, etc. It also needs to be familiar with new beans.
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 →
"Absolutely delicious!" This is how Mr. Tetsu Kasutani introduced the coffee brewed using his improved hybrid brewing method at the beginning of his previous video. (Please call me a screenshot wizard) Front Street believes that everyone should be no longer unfamiliar with Tetsu Kasutani. He is both the champion of the 2016 World Coffee Brewing Championship and
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
