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In recent years, many coffee shops have launched SOE coffee. Even many friends who came to the Front Street store asked if there was SOE coffee when they first entered the store. So let’s take a look at Front Street’s analysis of why SOE has become popular. SOE (single origin espresso) is single origin espresso
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Robusta, generally known as Robusta, is considered very unpleasant to drink and difficult to swallow, but it still contributes nearly 30% of global production. Let Front Street introduce and share Luo Dou’s story with you! For a long time, people's favorite coffee originated in the border area between Ethiopia and Sudan.
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Before the concept of specialty coffee became popular, "treating guests to drink Blue Mountain" was almost synonymous with high-quality coffee. Even with the emergence of high-quality production areas, Blue Mountain still has a place for its balanced and delicate taste, and Blue Mountain No. 1 is the one that has attracted much attention in this hierarchy. If you want to understand it, you can learn about it from certification, flavor and brewing
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Espresso is the basis of Italian coffee. Most of the rich varieties of milk coffee we can see on the menus of coffee shops are based on espresso. In addition, although many people prefer espresso with milk, there are still a number of espresso lovers. No matter which aspect you consider, making
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Compared with before, the popularity of coffee in China has greatly increased. In addition to drinking, many friends have begun to purchase coffee equipment to make their own coffee at home. But there are always some items that are still niche products in home-made menus today when coffee has become very popular. For example, iced drip coffee does not have many friends.
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For more knowledge about specialty coffee, please follow the WeChat public account: FrontStreet Coffee 1. What is ear-hanging coffee? It is similar to a tea bag, except that it is filled with ground coffee powder. There are hard paper hanging ears on both sides of the coffee bag, which can be hung directly on the rim of the coffee cup.
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When mentioning Yunnan coffee, many people still have a vague impression of "cheap and big bowl" in their minds. In recent years, Yunnan production areas have invested more and more in high-quality products. You can see the shadow of this change in Front Street 2013 Yunnan Sunshine Iron Pickup. I started making iron pick-up trucks in 2013. Front Street is one of the earliest in China to get involved with it.
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After the excitement of moving a semi-automatic coffee machine home has passed, many people will face the same question: what kind of beans are suitable for this machine. Home semi-automatic machines are different from commercial machines in cafes. There is a gap in the stability of extraction pressure and temperature, so when choosing beans, you may want to give priority to beans with high tolerance.
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The ingredients and methods of sparkling American iced coffee are very simple. You only need to prepare ice cubes, soda water (salt soda), and espresso. The production method is to mix the above materials reasonably. Of course, there are still many details that need to be paid attention to in order to make a delicious and refreshing cup of sparkling American iced coffee. Selection of materials
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Although hanging ears cannot replace freshly brewed hand-brewed coffee, many people still can't do without it because coffee is precious and they need to be refreshed when they get up early. The taste of coffee beans depends on the taste of the coffee beans themselves, so if you like sour coffee, you can buy Front Street Yirgacheffe seasonal coffee beans, which are medium-light roasted and have a fresh taste.
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Front Street Coffee stores mainly focus on hand-brewed single-origin coffee. There are more than 50 kinds of single-origin coffee beans from different production areas. What kind of hand-brewed equipment can bring out the most perfect flavor of these beans is something that Front Street Coffee needs to consider. After comparing Front Street’s brewing experiments, I chose to use
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The recipe for a bean blend is like a musical score: each bean is a voice, and the roaster's job is to get them to sing together in the cup to create the designed flavor. This article takes two classic recipes from the front street as an example to break down the role of Arabica beans in blending. Once you understand the design logic, you can read the recipe list of any blend.
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When brewing beans, many people are easily confused by the flavor descriptions on the bean list: floral, citrus, caramel, nuts. One bean can't wait to be filled with more than a dozen words. What really deserves attention are the beans with specific descriptions and clear directions. The so-called memory point is that after drinking a drink, you can still tell it in your own words
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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
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For coffee with a floral and fruity aroma, the first thing that comes to Front Street’s mind is Yirgacheffe. Although Geisha coffee also has a floral and fruity aroma, in terms of quality, Front Street still thinks Yirgacheffe is more vivid. Yirgacheffe is a specialty coffee producing area in Ethiopia. It was originally part of the Sidamo producing area and is known as the specialty coffee producing area because of its unique flavor.
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Iced coffee is a test for the beans: low temperature will amplify the sweetness and weaken the aroma, so the flavor concentration of the beans must be sufficient. The Ethiopian Oiran on Front Street makes iced hand-brews. The aroma of strawberry and passion fruit is still clear after the ice cubes cool down; the blueberry juice in Xija feels like a smoothie with ice after being chilled, and the flavor concentration of iced coffee is as strong as beans.
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Everyone who opens a store knows that during the dozens of minutes during the noon peak and evening peak, the speed of cup dispensing is the turnover. However, many store owners only look at the flavor description when selecting beans, forgetting that the beans themselves will also affect the production rhythm. The powder cake is loose and the oil is sometimes too much or too little. The barista has to go back and forth between pressing the powder and extracting it, which can take more than ten seconds per order.
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Before choosing beans, think clearly about the premise of "adding milk or not". Without adding milk, the aroma and sweetness of the beans must be able to stand alone; with milk, the concentration and body of the beans must be able to withstand dilution, and the flavor should still be discernible after mixing. The conditions are different, and the suitable bean orders are also different. Don’t reverse the order. The core of Italian extraction is several parameters
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Most people who want to practice latte art at home can't avoid the same question: Why do the patterns still fall apart easily even though the coffee machine and milk foam are in place? Most of the time, the problem is the beans. The formation of latte art depends on the tension between coffee grease and milk foam when they meet on the liquid surface. If the grease is too thin and dilute, the pattern will not be able to hold up. Choose the right one
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For more knowledge about specialty coffee, please pay attention to: Frontsteet Coffee (Frontsteet Coffee) Usually when making hand-brewed coffee, we will steam it first, especially in the brewing method of filter coffee, so is it still necessary to steam in immersion extraction coffee?
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