Interestingly enough the secret does not lie in whether you use the most expensive coffee beans or not or whether your water is triple filtered before being used in the coffee maker.
The secret can be summarized in one word – maintenance. The difference between good coffee and great coffee lies in how diligently you maintain and clean your coffee “equipment.”
Once the point is made it is very simple to follow. As a coffee lover, the ritual of making coffee will start with the coffee grinder.
Learn more about these methods at the free coffee courses online.
The first question that needs to be asked is how clean is your coffee grinder pot? The coffee grinder pot is the receptacle into which the ground coffee flows once the beans have been through the grinder.
Is there any residue left from the previous grind? I do not doubt that the grinder pot has been wiped clean at the least. Is that clean enough?
Remember that as the coffee beans pass through the coffee grinder the interior of the beans is exposed to the surfaces of the grinder pot.
As a result the natural oils and essences inherent in the coffee bean come into contact with the coffee grinder pot and taint the surface. Whether you use a Braun coffee grinder or a Capresso grinder is irrelevant, the same principle applies.
If there are still residues of oils from the beans from the previous grinders then there will taint the freshly ground coffee. The chances are that the oils have become rancid and that means that they certainly do not enhance the taste of the coffee.
It follows that the grinder pot needs to be subjected to as through a cleaning process as possible. The same must obviously apply to the burrs in the grinder and hopper in which the bean are fed into.
All have to be as clean as possible so that the next time coffee beans are ground the previously grind has not influence on the new batch of coffee grounds.
The same principle applies to filter baskets of coffee machines or any other parts that come into “contact” with either the coffee grounds of the filtered coffee or espresso. If not cleaned thoroughly and diligently the chances are that the next brew will be tainted by the previous brew.
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).
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