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Experimental coffees and research

03. Our Research

Experiment #152

Espresso|Jan 23, 2018

Does Grinding Frozen Coffee Beans Impact Brewing & Taste?

A number of baristas in the recent World Barista Championship have been making use of Christopher Hendon's research. He found that coffee beans frozen to -79C and below reacted differently to the grinding process concluding that grinding cold results in a narrower particle size distribution, and reduced mean particle size. But how does that impact the taste in the final cup?
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Experiment #151

Espresso|Jan 8, 2018

Thoughts on Dale Harris, World Barista Champion 2017

Over 60 baristas from around the world competed for the coveted title of World Barista Champion in Seoul this year. Watch the performance of Dale Harris here, you’d be as awe-struck as I was. His performance echoed thoughts I’ve been having lately on running a specialty coffee business and advocacy for this trade.
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Experiment #150

Espresso|Aug 11, 2017

The Best Way To Train Your Palate

One of the most important assets for any coffee professional is his/her palate. Without a fine-tuned palate and sensory skills, it is almost impossible to know what you are tasting or smelling, much less describe it to others. How then does one go about training and refining their palates? We ask some professionals from around the industry to find out what they do or think is the best way to train their palate.
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Experiment #149

Roasting|Jul 31, 2017

Roasting with Trends: Yosuke Yamane

Yosuke Yamane opened AND COFFEE ROASTERS in 2013, as the very first specialty coffee store in Kumamoto. As part of the Singapore Coffee Festival lineup, we have Master Roaster Yosuke conducting a 2 hour roasting class filled with activities from roasting theory and demonstrations to cupping Japan's coffees and more! Tickets are selling out fast so get yours now!
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Experiment #148

Espresso|Jul 21, 2017

Singapore Coffee Festival 2017

Singapore Coffee Festival is back for its second year with a new home at the Marina Bay Cruise Centre and Compound Coffee Co. is there too! Enjoy an ice cold brew or an amazing cup of joe with us at Booth 19! We will also be demonstrating our sample roaster in action, retailing extensive coffee merchandise and hosting free tasting sessions; all with a breath-taking waterfront view and renown local music acts!But wait, there's more! We also...
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Experiment #147

Roasting|Jul 13, 2017

The art of NOT blending coffee

Coffee blends have been around for a very long time and is traditionally the more popular choice among many coffee drinkers compared to single origins. While I believe that blends have their place among the market, Compound Coffee’s own stance is that of NOT blending. Here’s why.
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