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Experimental coffees and research

03. Our Research

Experiment #132

Espresso|May 1, 2016

The key to a more delicious and consistent coffee experience

The key to a more delicious and consistent coffee experience is a weighing scale!Traditional methodology surrounding espresso tend to use volume as a metric for measurement. With espressos being 30ml etc. Instead of leaving things to chance with volume that has great variability, we recommend every coffee professional to start using...
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Experiment #133

Espresso|May 3, 2016

The Basic Espresso Recipe

The basic fundamental behind coffee is that only roughly 30% of coffee is water-soluble. Out of this 30%, only about 20% are actually desirable and tastes good. The goal behind every coffee professional is or should be to extract as much of these good and delicious parts of the coffee whilst minimizing the extraction of the undesirable parts of the coffee. Now that we know that we should all...
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Experiment #134

Espresso|May 4, 2016

What Exactly is the Ristretto? How do we brew it?

There are many variations to the espresso. One of the most commonly ordered variation is the Double Ristretto. Traditionally defined as a very strong or concentrated espresso, the ristretto is typically an espresso with a 1:1 Brew Ratio, while double just means a double shot.In our experience however, we have come across 2 different methods or brewing ristrettos; the Three Part Extraction theory and the fixed 1:1 Brew Ratio method.
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Experiment #135

Espresso|May 19, 2016

Think You're a Good Barista? Try this 1:3 Brew Ratio Test!

1:3 Brew Ratios have become increasingly popular over the last few years. Matt Perger of St. Ali in Australia has been championing the idea of higher brew ratios for awhile now, Tim Wendelboe routinely serves 1:3 Brew Ratios for Espressos at his shop, so does Five Elephant, our own home-grown Oriole Coffee and many more. What is the reason behind 1:3 Brew Ratios' increasing popularity and why isn't everyone brewing it?
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Experiment #136

Espresso|Jun 26, 2016

The King of Distribution Techniques

One of the commonly discussed variables in espresso preparation is distribution techniques. There are many techniques and methods for distributing the grinds in the portafilter basket but which one truly gives the better espresso? We decided to conduct a little experiment to find out for ourselves once and for all. Which is the King of Distribution Techniques?
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Experiment #137

Espresso|Jul 23, 2016

The most important article about Tamping you'll ever read

Tamping is one of the crucial steps to espresso preparation. Many baristas have been taught to tamp evenly with 30 pounds of pressure and to ensure tamping levelness. Today there are also different tampers from flat bases to concave to ribbed surfaces and even different base sizes. This week we set out to test two different aspects of tamping; the levelness of a tamp, the tamper's base size and their effects on the resulting espresso.
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Experiment #138

Espresso|Aug 13, 2016

Levy Tamp vs Pergtamp

Tamping is one of the crucial steps to espresso preparation. Last week, we set out to test two different aspects of tamping; the levelness of a tamp, the tamper's base size and their effects on the resulting espresso. If you haven't already read it, you can check it out below! This time, we are doing a direct comparison between the Levy Tamp and the Pergtamp.
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Experiment #139

Espresso|Sep 4, 2016

Espresso Brewing Pressure: Is 9 Bars really optimal?

Almost all semi-automatic espresso machines are calibrated and set by default to brew at roughly 9 bars of pressure. Lucky for us, we use the Slayer espresso machine, one of the few espresso machines out there that allows for easy tweaking of the brew pressure. This week, we will be setting out to test the impact of brewing pressure on the resulting espresso and it's extraction percentage.
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Experiment #140

Espresso|Sep 10, 2016

Pre-infusion and it's impact on espresso

This week we will take a look at pre-infusion (pre-brew) and it's result in the espresso. Pre-infusion can come in many forms, from soft infusion to hard infusion to variable pressures and different lengths of time. We will be testing multiple pre-infusion techniques over the coming weeks but first, let's define some of the different pre-infusion variables that are commonly used in the coffee industry.
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Experiment #141

Espresso|Oct 11, 2016

Putting it together: Pre-infusion on a low overall brew pressure

We've tested different brewing pressures, we've tested different pre-infusion timings and pressures; now it's time to put them all together! These days, we pull our espressos with a pre-infusion between 9-16s and full brew pressure at 7 Bars at the shop. Does pre-infusion at this lower brew pressure setting make a difference in extraction percentages? Or will it prove to be equally insignificant as compared to the standard brew pressures?
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Experiment #142

Espresso|Nov 16, 2016

Hot or Cold? The Best Temperature for Brewing Espresso

For the past few decades, temperature stability has been a major goal for many espresso machine manufacturers and also one of the deciding factors of the quality of an espresso machine. There is without a doubt, a huge emphasis placed on temperature in the brewing process of espresso. So how exactly does temperature affect espresso and the brewing process? What is the final impact on the extraction of the coffee when brewed using different temp..
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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 #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 #159

Espresso|Nov 15, 2018

Experiment #159: King of Espresso Distribution, Round 2

Since our last experiment with The King of Distribution Techniques, there have been numerous new distribution tools released. Here is an updated review of the winner from round 1 vs 3 new tools!
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