Barista Association of Region 12 - BAR12

12/04/2026

12/04/2026

11/09/2025

‼️Tomorrow’s the day‼️

Come and join us at Butter and spoon G-square branch from 1-4 pm for some cups and conversations! ☕️

We’ll be sharing ideas we have about brewing to really prepare us for any competitions that come our way. 😉

Also, we will be having some friendly competition in the form of a mini brew down so bring your own brewing kits!

We hope to see you there! ☺️

09/09/2025

‼️ANNOUNCEMENT‼️

We have moved the event this 14th to the 12th to cater to everyone’s schedule!

On the 12th at Butter and Spoon G-square branch we will be having a mini brew down and idea sharing to really up each other’s pour over game! ☕️

Hope to see you then!

01/09/2025

September is coming, and you know what that means! Another event is coming your way!

On September 12th 1pm at Butter and spoon G-square branch, we will be having a mini brew-down and sharing of ideas to really up each other's pour over game. Hope to see you then!

08/08/2025

Grounds for thought
Your Daily Dose of Coffee Knowledge ☕️

How water changes your coffee 💧🧪

Ever wonder why your coffee taste different when brewed with different sources of water? Well this new 2025 study aims to answer that question.

This study brewed LRC (Light roast coffee) and DRC (Dark roast coffee) using these water parameters:

💧 AFW – Artificially formulated water
💧 BFW – Bottled filtered water
💧 NSW – Natural spring water

Researchers analyzed each brew chemically and has a board of tasters to evaluate each cup.

🔬Findings

☕ Dark Roast (DRC):
More minerals = less perceived acidity
AFW > BFW > NSW (in acidity)

☕ Light Roast (LRC):
More minerals = more perceived bitterness
AFW > BFW > NSW (in bitterness)

👅 On a molecular level, minerals affect how flavor compounds interact with your taste receptors — changing how you experience the coffee, even if the brew method stays the same.

🧠 Takeaway:
Your water matters — especially if you want to bring out specific flavors in light or dark roasted coffees.

Find out more about why your water matters on our event about water titled "the 99%" on August 15th, 5:30 pm at Flavor Catch Coffee!

Source:
Liu, Yuxin, et al. “Exploring the Impacts and Mechanisms of Water on the Taste Extractions and Perceptions of Coffee Brews: A Case Study in Filter Brewing.” Journal of Food Composition and Analysis, vol. 146, 3 July 2025, p. 107987, www.sciencedirect.com/science/article/abs/pii/S0889157525008026, https://doi.org/10.1016/j.jfca.2025.107987.

04/08/2025

Grounds for thought
Your daily dose of coffee knowledge ☕️

📊 The Universal Roast Color Curve has been found! 🌈

A new study shows that no matter the origin or roast profile, roasted Arabica coffee follows the same predictable color path in L*a*b* color space. 🔥☕

☕ What’s L*a*b*?
It’s a scientific color model where:
🔹 L* = lightness (0 = black, 100 = white)
🔸 a* = green ↔ red
🔸 b* = blue ↔ yellow

Researchers tested 7 roast profiles across 3 Arabica coffees and found that:
✔️ Color changes during roasting always follow a consistent curve
✔️ First crack, second crack, and other milestones happen at nearly identical L*a*b* values
✔️ A* and B* values (redness and yellowness) rise then fall predictably
✔️ Over 86% of measured colors were indistinguishable to the human eye (ΔE* < 2)

This “universal roasted coffee color curve” could finally give us a standardized, quantitative way to define roast levels—no more guessing what "light" or "dark" means! ☕📏

Source:
Anokye-Bempah, Laudia, et al. “A Universal Color Curve for Roasted Arabica Coffee.” Scientific Reports, vol. 15, no. 1, 7 July 2025, www.nature.com/articles/s41598-025-06601-w, https://doi.org/10.1038/s41598-025-06601-w. Accessed 4 Aug. 2025.

03/08/2025

Grounds for Thought
Your daily dose of coffee knowledge ☕️

🎨 How does packaging color affect how we expect coffee to taste?

According to recent research on specialty coffee packaging:

Pink = Expect sweetness

Yellow = Expect acidity

Black & Brown = Expect bitterness, body, aroma, flavor, and dark roast

Interestingly, coffee brown bags were also the least expected to be liked.

Source:
Carvalho, Fabiana M, et al. “Packaging Colour and Consumer Expectations: Insights from Specialty Coffee.” Food Research International, vol. 208, 2025, https://doi.org/10.1016/j.foodres.2025.116222

02/08/2025

BAR 12 EVENTS ARE BACK!

This time with a WAVE of a comeback.

Come join us on August 15th 5:30 pm at Flavor Catch for a deeper dive on water for coffee.

See you there!

10/09/2024

Let's Go!

Workstation not only prioritizes growth but also actively promotes improving people's lives.

27/01/2024

Simple and quick catch up of BAR XII members.
Thank you guys!

📸: CTTO