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Experimental coffees and research

03. Our Research

Experiment #144

Roasting|Jun 21, 2017

Coffee Roasters: What's the difference?

The number of Coffee Roasters in Singapore have been growing in the past few years. What is the difference between all these roasters? How does roasting affect coffee flavours and which roaster serves coffee that suits you best?
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Experiment #145

Roasting|Jun 27, 2017

Coffee Roasters: I don't like sour coffee

"My coffee is sour", "I don't like sour coffee". Probably two of the most common comments any specialty coffee roaster treading the lighter roast spectrum would hear. What is the deal with sour coffee and why do so many coffee shops continue to serve them despite resistance from customers?
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Experiment #146

Roasting|Jul 6, 2017

How to ensure consistency in coffee roasting

Roasting coffee is just like cooking. You need to follow a recipe if you want any semblance of consistency. If only it were THAT easy. We all know how food can taste totally different even when we follow a recipe to the T (or so we think). So, what is the recipe for coffee roasting and how do we ensure and measure consistency in our roasts?
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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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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 #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 #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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