Brewing coffee is a delicate process with many variables.
Trying to keep track of every minute detail in a pour-over can
be overwhelming, and it can be frustrating if something goes wrong.
Excellent craft coffee does not have to be difficult.
The temperature of the water can have a significant impact on the brewing process. Keeping your brewing equipment clean and fresh coffee beans is essential to ensure your cup of brew is always to your taste preference.
Bitter coffee commonly is factors like stale beans, too-fine grind also can produce a bitter flavor. Adding milk/sugar or maybe a small amount of salt perhaps will bring out the coffee’s natural flavor
The sour flavor is commonly caused by insufficient brewing time resulting in the under-extraction of the coffee or a course ground size. A quick fix is to adjust an extended brew time and finer ground size allowing the brewing to extract the optimal flavor.
A burnt flavor occurs if the beans are over roasted or an over-brewed coffee. Always keep the brew warm in a thermal to retain its flavor.
A dark roast with an overpowering smoky, ashy flavor can be a turnoff. The beans have been over-roasted (burnt).
This concern is difficult to prevent since this roasting of the beans occurs outside of our control before they are made available for retail sale. Try looking for smaller batch roasts or lighter roasts.
read more: Four Questions and a cup of coffee
The world's smallest "French Press": Espro
French Drip Coffee: it is the same as French Press?
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).