The secret of a good cup of coffee is that it is hot and fresh. One will go to great lengths to ensure that the coffee does not “burn” and spoil the taste.
The popularity of the thermal carafes goes a long way to demonstrate how important this is. Great technological strides have been made in developing containers which will keep your coffee hot and fresh straight from the coffee maker.
Cold coffee is just so “out there” it just isn’t true. Or is it?
Learn about these methods and more (such as coffee cupping) in our free coffee classes.
A collection of the various Drip Coffee Methods
Of course the exception to the dislike of coffee gone cold is found in the range of iced coffee beverages that are the rage all over the world.
For those that are now shaking their heads and saying “What about cold brewing coffee? That’s cold coffee at its best!” are correct as well.
A lot of literature has been produced on the benefits of cold brew coffee using the cold Toddy system of the Filtron coffee system to produce a coffee extract which can be used for the making of many coffee based beverages.
The low acid level of the coffee that is produced using this method is one of the strongest arguments in favor of the use of such a brewing system.
However, the iced coffee market has recently had another addition in the form of the iced coffee drinks that are prepared and sold under the label and patronage of Wolfgang Puck.
There are four flavors; Café au Lait, Crème caramel, Double Blend Mocha and Vanilla Fusion.
This is “cold coffee” of a completely different type. Each comes in a 250 ml bottle and has organic ingredients which are also kosher. Each portion also only has 120 calories which is considerably less that other beverages which will bowl you over with their calorie content.
These iced coffee beverages are delicious refreshing and nourishing. Of course there are other brands of iced coffee on the market such as Nescafe and illy.
However the new range from Wolfgang Puck adds an extra dimension to the enjoyment of coffee that is cold. Keep a lookout for them in your area and your favorite coffee shop.
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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