The debate will cover flavor, blend and temperature. However, unanimity will be achieved in rejecting the “burnt coffee” syndrome. There is nothing worse than getting a cup of coffee, and I always refer to filter coffee, dispensed from a coffee pot that has that distinctive “burnt” taste.
This is totally unacceptable. There are very many ways in which one can prevent this from happening. Coffee shops that are having a slow day are particularly guilty of serving burnt coffee, or at least coffee that tastes as if it has been sitting on a hot plate for days.
Have these people never heard of a vacuum coffee pot? Do they not know how to use a coffee maker?
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The vacuum coffee pot is a simple devise that will keep the coffee warm, or hot, with out it getting that burnt taste. It will not keep the coffee warm “forever”; by the same token the filter coffee sitting in the pot of a Princess coffee maker will not stay fresh forever either (some brewers, like the vacuum coffee maker do not even have warmer plates, which means coffee starts to get cold immediately!).
The use of these coffee vacuum pots is a simple answer to so many problems. It will also make the transport of hot filter coffee so much easier.
Decanted into a vacuum pot, the coffee keeps its temperature for a reasonable time and can be enjoyed in a variety of places that are far away from coffee shops and personal coffee machines.
The warmth is held by the vacuum pot and the coffee will stay enjoyable for some time. Now one can take decent coffee to the office, if the office does not have a decent coffee machine, and enjoy the coffee there.
Better still, can you imaging opening the vacuum pot in, e.g. a railway carriage and the aroma of the coffee fills the compartment instantly. Whilst you sit there and enjoy your coffee, all the others present are envious and wondering where they can obtain fresh filter coffee from!
The coffee pot comes in a variety of sizes and capacities. Form the ubiquitous “coffee flask” that might hold up to one liter to the larger pots that can hold anything up to three or four liters. Some of the vacuum pots have a “pump” mechanism built into the cap which makes dispensing the coffee much easier.
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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