Aroma is defined as an odor, sensed through the nose and retronasal, best described as a combination of traditional smell and taste through the back of the mouth where the nasal and mouth cavities are interlinked. Flavour is the combination of both aroma and its taste characteristics, acidity, aroma, bitterness, sweetness, and aftertaste.
Various factors such as the type and blend of coffee beans; geographical source; roasting method; and method of brewing.
Different varieties of coffee beans will affect the taste of brewed coffee. There are over 100 coffee species, but Arabica and Robusta are the two main types. They are grown in different conditions, thus having their own unique profile taste.
Water is the most important compound in the coffee brewing process. The minerals in the water are responsible for extracting flavors from your coffee grounds.
In the absence of these minerals, you’ll get a sharp and bitter-tasting cup of coffee.
Just below the boiling point at 90-96 degrees is ideal to influence solubility and the rate of extraction giving you a cup of coffee with a balanced aroma and flavor.
read more: Is coffee acidic?
Learn more about these methods at the free coffee courses online.
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).