If you purchase whole coffee beans, you'll avoid having to waste time grinding your beans when a grinder is not available. Brew them whole.
Most grinders chop the beans inconsistently, resulting in unevenly-sized fragments, which means all of the fragments will brew at various rates. A number of coffees will be of insufficient extraction, while others will be of excessive extraction (strong and bitter). If you decide to use ground coffee, you are making two compromises: you're using inferior-tasting coffee, and you're having to grind it more thoroughly to release the flavor.
Not only does moisture reduce the taste of coffee, but it also impacts its flavor. It may sound odd but try it. You'll soon believe it! While grinding my beans, the surface area I expose to moisture in the air increases. I want my coffee to have as much flavor as possible, so the concept of maximizing my coffee's moisture-barrier properties is an appealing one to me.
Wet the grounds, wait 30 seconds and then brew as usual. Add a little water to the rest of your glass. provide for a 4-minute coffee resting period When pouring into your cup, pour slowly and stop before the grounds get in.
Other Questions about Coffee
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).