Getting the best flavor from your coffee is dependent on the roasting and brewing.
Oil locked inside the beans begins to emerge during roasting at around 400 degrees. The more oil, the stronger the flavor. As the water spends more time in contact with the grounds, the caffeine content increases. As such regular coffee often has more of it than espresso or cappuccino. Darker roasts also yield more caffeine.
These are the 4 types of roast:
Light roasts - light brown in color
Medium roasts - medium brown in color
Medium-dark roasts - rich, dark color
Dark roasts - shiny black with oil surface
These are two methods shown in our Coffee making workshop in Singapore
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).