Tagged "Filter"


About Filter Coffee

Posted by Stella Cochrane on

I know that words 'revolution' and 'retro evolution' might sound a tad melodramatic, but over the course of the last few years, coffee brewed in ways other than through an espresso machine has really taken hold amongst those in the specialty coffee community.

The most notable thing here is that attitudes to brewed coffee have changed to a point where there is a greater respect for the brewed product and where many people are now choosing to brew their extra special coffees through brewing systems that give them the chance to experience nuances in the coffee which would not be evident to them through espresso.

Clever Coffee Dripper Common Man Coffee Roasters Filter Methods

This newly found enthusiasm by the industry in general has resulted in a few good things happening. Firstly, manufacturers are getting serious about making and supplying gear that gives better brewing results. Marco in Ireland have produced a machine (Uber boiler) that dispenses water to exacting temperatures. Clever Coffee Drippers, Kalita Wave, Chemex and filters are readily available and, most importantly, there are tons of people experimenting and publishing their thoughts on how to get good results. This is an excellent thing and bodes very well for those interested in the success of specialty coffee.

We too have had to get serious and look at the suitability of our coffee offering to those that want to pursue their journey of discovery into these relatively unchartered waters. In days gone by, we’ve probably sent a pretty poor message about the appropriateness of some of our coffee for brewing — mainly because it wasn’t something that we thought about very much, because there was never really a demand for it.

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Things have changed and it’s forced a change in the way we do things, and in the message that we speak about brewed coffee. We are coffee roasters, and we understand the responsibility we have to seek out and roast coffee perfect for a brewed experience. We know that some coffees express themselves better than others as brewed coffee, and we know that the roast profile of the coffee is equally important in allowing the coffee to do the talking.

With all this in mind, we offer our customers the choice between espresso roasted coffee and that specially 'roasted for filter'. Next time you are in the cafe or if you shop online with us you will notice we have a monthly filter selection to bring you the very best in filter roast.

You are, of course, welcome to order any of our coffee for brewing, and it will still be great, but it probably won’t lift you to the lofty coffee experience heights that some of you live for.

If you’ve never experienced brilliant brewed coffee, I’d encourage you to make this year the year that you do. It doesn’t take a lot of effort or expense and the results can be surreal.

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Common Man Coffee Roasters: Our New Look

Posted by Stella Cochrane on

You may have noticed some changes round here at Common Man Coffee Roasters, and we are finally ready to share to unveil our brand new look to you all.

The last three years have seen us grow and flourish in Singapore and now KL and we thought it was about time this was reflected in our product design. It's been a journey to get here and we couldn't be happier with the results - clean, dynamic and totally awesome!

The new look has come about with the assistance of some creative wizards at Elementary Co. and a lot of inward looking at what exactly Common Man Coffee Roasters really is.

Our new branding and packaging has been built around several key design elements, with some representing the coffee journey from bean to cup and others are an ode to CMCR and our roots.

Common Man Coffee Roasters New Packaging Design Online Shop

Firstly we have the 'dots' represent the coffee cherries as they are harvested from the trees. Then the 'wave' like pattern to represent the importance of water to coffee as a product; and lastly we have the circular pattern to represent both the altitude of the coffee growing regions and also the heat of the roasting process.

Common Man Coffee Roasters New Packaging Filter Buy Online

These patterns are coupled with a coffee leaf and new CMCR block colours to bring out our identity. They are broken haphazardly into organic shapes which reflect the different senses triggered when drinking coffee. The fragments are then combined together to form something spontaneous, yet rounded, referencing the variety of flavour notes you experience when you enjoy a cup of coffee.

Common Man Coffee Roasters New Packaging Blends Buy Online

You can pick up a bag from our online shop or pop by one of the cafes to see the brand new look in person, and why not snap a pic and let us know what you think of it on our Insta or FB page?

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Clean, crisp & consistent: Kenya’s Double Ferment Process

Posted by Stella Cochrane on

The coffees from Kenya are renowned for their unique fruit character, intense acidity, rich body and constant cleanliness with many factors contributing to these great qualities in the cup. From Kenya’s location, right along the equator, to uncommon varietals and exceptional growing conditions, Kenya is perfectly suited to growing great quality Arabica coffees.

Amongst these factors processing is possibly the least appreciated by outsiders, but fortunately, the growers of coffee in Kenya still treat this important step with an unparalleled degree of precision and care.

It’s used almost exclusively nationwide, and is considered best practice by most farmers; and given the results, who can question them?

Common Man Coffee Roasters Online Shop Double Fermentation UnCommon

Ferment 1

In the double fermentation processing method, farmers de-pulp the cherries immediately after harvest and place the mucilage coated seeds in fermentation tanks, with minimal water contact, for 12 to 24 hours depending on the rate of fermentation.

The fermentation helps to break down the mucilage making it easier to remove, but also helps to develop the mucilage’s latent fruit character, imparting some of that character into the coffee seed.

In this first stage, the fermentation is allowed to continue until a large portion of the mucilage starts to separate from the seed. The coffee is the flushed from the tanks, into water channels where the agitation helps to rinse and remove the loose mucilage, stopping the fermenting process. Seeds that are low density ‘floaters’ are also scooped off at this stage of the process, one of many steps ensuring the consistent high quality of Kenyan coffee.

Common Man Coffee Roasters Shop Online Kenyan Coffee

Ferment 2

After the coffee has been cleaned, step one is repeated, soaking in a secondary fermentation tank for another 12 to 24 hours. This will restart the fermenting process but this time with less sugar and fruit material available. When this second stage is up, the coffee is once again run through water channels where any final residual mucilage is removed.

AA’s typically are associated with higher prices with the theory that the seed has received more nutrients from the parent plant, developing not only size but also sugars and organic acids. There are a few other screen sizes in addition to the three listed above, but these other sizes rarely make specialty grade.

Common Man Coffee Roasters Shop Online Kenya Coffee

Washing

Once the coffee has been separated, the various lots are moved into their own water tanks where the coffees are soaked for an additional 24 hours. Since the mucilage is has been completely removed, and the coffee is soaking in significantly more water, it’s assumed that enzymatic activity in the coffee increases in this soaking tank, resulting in a strengthening of the amino acids and proteins present in the coffees.

Common Man Coffee Roasters Shop Online Kenya Coffee Double Fermentation

Drying & Grading

The soaked seeds are then taken out and placed on raised drying beds and spread to a depth of a couple of inches. The idea is to initially dry the coffee rapidly to drop the moisture content and reduce risk. After this initial fast drying period, the coffee is heaped into 6 inch deep mounds and moves into a longer, slower stretch of drying to encourage longer term green quality stabily. Time on the raised beds can vary greatly dependant on temperature and weather but the coffee needs to be constantly turned during this period to achieve even drying. Once the moisture of the coffee reaches around 11-12%, this essentially concludes the processing of Kenyan coffee. They’re finally dry hulled, graded and prepped for export.

While this double ferment processing method used across Kenya is fairly labour intensive and requires a heavy water and resource usage, we’re thankful that it’s so consistently followed as we believe that it’s one of the key influences in the spectacular coffee that the country manages to produce year after year.

Try at home

Why not try our Karatina AA filter roast and see if you agree with us, grab a bag from our store!

*this article first appeared on Five Senses Australia's blog earlier this year
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What is a Cupping?

Posted by Lucky Salvador on

The main idea of cupping is to evaluate the quality of the coffee beans, and there is no right or wrong ways of cupping. The aim is to explore ways of tasting and apprecating coffee.

What is a cupping?

Cupping is the method of evaluating the different characteristics of the particular coffee bean or the physical quality of a green bean allowing us to better understand each coffee. This might be by picking out particular flavours in the coffee, acidity levels, mouthfeel and body of the cup.

Why do we cup?

As roasters, we cup coffees to understand their basic tastes. This can help us understand where different coffees could be slotted into blends not only for this brewing method but all other methods too. It also makes us look at coffee in its basic form and appreciate some of its finer points. 

As already said it’s a fantastic evaluation tool for something that changes from farm to farm, region to region, country to country and crop to crop.

Aa a barista, every time we taste a new coffee, we always look for the similarities, after exploring similarities, then we look for the differences.

As a consumer, it is also important to know all of these things since most of us are not informed how a really good coffee should taste like and that might affect our perception of quality.

There are so many flavours that coffee can offer, so come and explore some of the magical world of specialty coffee with us!

Remember, CMCR Singapore offers a free weekly cupping every Wednesday 2pm - 3pm!

 

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