Roasting is a heat process that turns the dark brown beans we all know, love, and are addicted into the fragrant aroma and flavor.
As the beans are rapidly brought to high temperatures during roasting, chemical changes take place, and roasting stops to cool the process.
The roasted beans are now known as coffee ready to be ground and brewed as quickly as possible before the fresh roast aroma and flavor begins to diminish.
There’s no perfect roast, as its a personal choice usually influenced by national preference or geographic location.
Within the four color categories (light, medium, medium dark and dark), you are likely to find your preference.
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).