True to Great Coffee and Good People
Our people are the essence of our brand, the same way great beans make great coffee. Armed with their passion for coffee, three of our professionals, Jordan Chong, Wei Jie, and Qiu Ying come together to shed some light on different aspects of the coffee business, and provide insights to their motivations from behind the scenes at Common Man Coffee Roasters (CMCR).
“Coffee is versatile; it’s a colouring book”
Jordan Chong is a barista-turned-account manager at CMCR, who believes that the relationship between each aspect of the business is akin to an artist producing a work of art.
What is it like transitioning from a barista to a CMCR Account manager?
I always think of coffee as a colouring book, with coffee beans as the 'canvas' that our account managers provide, along with our roasters and baristas as the ‘painters’ who give colour and life to the coffees respectively. After spending some time as a barista, I naturally became interested in how coffee can be portrayed in other ways, and wanted to be a part of that!
In one word, describe what coffee is to you.
Versatile
What is your current CMCR coffee bean go-to?
22 Martin. It brings me back to the word I’ve used to describe coffee; it is versatile, good as a black, and amazing as a white coffee.
What is your favourite way to brew coffee?
The pour over method. With a background in Science from my tertiary studies, I have always been intrigued by the complexity of the actual brewing process of pour overs, in contrast to the simplicity of the concept on paper. Even after 6 years in the coffee industry, I am still finding ways to further enhance my skills in making a better cup of coffee!
Also known as filter coffee or drip coffee, the pour over method is essentially a simple one, requiring the brewer to steadily pour hot water in a circular motion through coffee grounds set in a filter paper above a carafe or mug. As the coffee blooms, the water extracts its natural oils and fragrances at a consistent time and pressure, while the filter paper traps the oils, leading to a clean, clear and consistent cup. This method allows the coffee’s flavours and aromas to shine, making this a suitable method to showcase single origin coffees as opposed to coffee blends.
“Taste more, try all kinds of things, and build that memory bank of knowledge”
From a part-time barista to a professional roaster, Wei Jie enjoys the challenges presented during the roasting process, as it allows him to continually adapt and learn different ways to approach his roast. Humbly, he reveals that even the smallest variables will affect his roast on a day-to-day basis, and revels in the fact that there is always something new to learn at the roastery everyday.
How did your professional coffee journey begin?
My journey started from being a part-time barista just to learn a new skill, which introduced me to the home roasting community, further fuelling my interest in learning more about roasting.
What is your current CMCR coffee bean go-to?
The washed processed Jairo Arcilla Bourbon Aruzi, as it's a clean and delicate coffee which makes it very palatable and enjoyable.
What is your favourite way to brew coffee?
The Clever Dripper; it’s a fuss-free way to produce good cups of coffee without fail if you are in a rush.
Do you have a recommended recipe to share with us?
Ingredients
18g coffee (Medium Coarse grind size)
250g water (90 degrees C.)
Instructions - Clever Dripper
Step 1: Drip for 3 minutes.
Step 2: Serve and Enjoy!
What is one advice that you want to give to beginners who just started their home brewing journey?
Taste more. Go out there and try all kinds of coffees to build that memory bank of knowledge.
What is the highlight of your coffee journey so far?
The highlight of my journey so far would be the opportunity given to me to be a head judge in the Vietnam Brewers Cup in 2024. It allowed me to grow exponentially as a judge, because it allowed me to have a different point of view of the competition.
“Coffee is a journey”
Qiu Ying is a Barista Academy trainer, who began her career as a barista in CMCR’s Martin outlet. She favours a Hario V60 Switch when brewing coffee, as the immersion-style dripper extracts coffee by steeping the ground coffee in hot water, before producing an even drip extraction once the switch is pressed.
What is it like transitioning from a barista to CMCR trainer?
I started my barista career working at the CMCR Martin outlet, which has a really nice vibe and an open coffee bar that allowed us to have conversations with tourists and customers. I really enjoyed these exchanges over coffee, and through them, we learnt from each other’s perspectives by sharing their experiences from across the world. I’m very grateful for the opportunity to take on the role of barista trainer, which allows me to guide coffee enthusiasts and self-acclaimed aficionados; it links back to my roots on how I started this journey, and also connects to more conversations in coffee.
In one word, describe what coffee is to you.
Journey
What is your current CMCR coffee bean go-to?
The washed processed Jairo Arcilla Bourbon Aruzi, due to the floral and sweet notes in every brew.
What is your favourite way to brew coffee?
The Hario V60 Switch. It’s a hybrid-style dripper that allows me to accentuate the sweetness through the immersion phase, while highlighting the coffee’s complexity during the pour-over part.
Do you have a recommended recipe to share with us?
Ingredients
15g coffee (Medium Coarse grind size)
230g water (90 degree C.)
Instructions - Hario V60 Switch
Step 1: Measure 15g of coffee and grind to a medium-fine consistency.
Step 2: Blooming-
a) Pre-wet the grounds with 30g of water.
b) Allow to bloom for 30 seconds (open the switch).
Step 3: Brewing-
a) After 30 seconds, close the switch.
b) Begin brewing by pouring water until you reach 180g.
c) At 1 minute and 20 seconds, open the switch and let the water drip through the grounds.
d) Continue pouring until you reach a total of 230g of water.
Step 4: Serve and Enjoy!
