Develop Your Own Coffee Blends and Brand
Coffee Roasting in the past seems to be unreachable to the mass and only by following certain channels and courses which including going overseas to study. Coffee is not rocket science and it is more artistic rather than chemistry. For example, specialty coffee is roasted based on time, 1st crack, 2nd crack, temperature, and consistency across. Different roast profile will have different common traits and the green coffee beans alone depending on the variety and origin will have different tasting notes.
Today, a few in Singapore have jumped into home coffee roasting learning the art of roasting. The most important part in roasting is the practice. The results are depending on the number of trials and research you have done. Every roaster will have their own signature blend and ways of doing roasting. The idea however is not be an idealist and bog down by standards created by the artisan community.
Robusta gives good balancing to acidic specialty coffee. Putting 10% to 20% of Robusta Beans to your Arabica Beans will help to balance the taste a little especially for the South East Asian consumers for example. Learn more and have fun with us