i am a barista in sg

Asked and you shall get.

2011-12-06T00:05:00.004+08:00

Earlier yesterday, I posted in the FaceBook group of this blog, http://www.facebook.com/groups/44650974476/ (here is the link in case you never knew of the existence of the group page) asking for inspirations or subjects that I can use to blog away. Instantly I received a text SMS from a mentor, an individual that I will definitely blog about soon, and a few suggestions via private messaging(although I would have rather having you guys to publicly comment on the wall post) from, you know who you guys are! It was enough ideas to blog once a week for a year and I was flattered by the responses. Some of those who requested me of the followings and my replies, if any:-

1) Reviews on Cafes in Singapore and Malaysia:-
As much as I would love too, especially since I usually have a day where I try to visit as many cafes as possible, always felt that the sensitivity of my job disallow me to do so. I would have if I was a passionate coffee individual who happens not to represent any coffee company, not affiliated with any industry link to coffee, etc. I may perhaps though, penned down a list of cafes to visit. Anyways, there are already many food bloggers out there doing a good job tasting and reviewing.

2) Tips of preparation for SNBC:-
Definitely a topic close to my heart but as I reminisce back, it's funny to relate that all preparations was actually impromptu and never something that was penned down.

3) Reviews on Roasted Coffees:-
Has never been given coffee to sample and blog about but I do occasionally buy home, a bag or two from both locally as well as international based specialty roaster and blog about it. I have an article with the subject Guest Coffee Series and definitely will pen more of this reviews under this heading.

4) Reviews on Barista, Roaster and Owners:-

5) Proverty, higher cost of living and aged population:-
??? I run a coffee blog and if I have to, perhaps a thing or two on the coffee farmers and their living conditions.

6) Comfort Cab hiked prices:-
Yeah right Mr Fadly! :)

Thank you for all the suggestions and many others which I did not list down here but definitely something I can use in the future. Let's get started somewhere.

Almost 4 months later.....

2011-12-04T10:53:00.002+08:00

I penned my last thoughts here on the 6th of August and it has been awhile since I really logged into this blog to update and/or read comments. It was a little of everything. From writer's block to being so caught up with work, the main concern was to continue working hard at God speed to ensure that Toby's could open on schedule with enough experienced individuals to form a team. Not forgetting all the behind the scene work to ensure that this 1,400 sq ft store could tick like a clock. This 4 months was also a time where everyone pump in 7 days week, leaving so little for themselves or the family. I am glad we are stabilize now and after a long time, finally a first Sunday off for myself. (or was it the 2nd!)

Along the way I gained so many new experiences, stints I had roasting with Toby himself and Alvaro, doing my first roast with the Probat and Loring(this was da bomb!) of which i am sure will be recipes for more blogging articles in time to come. It has been also awhile since I really cafe hop and mingle with others in the industry. A good friend, John Ting together with Keith has since opened their 3rd outlet, an acquaintance turn client and then friend has opened Maison Ikkoku with me only being there once and lots other to mention. It feels good to be back blogging and I hope it will give me some deserving time to continue blogging on a regular basis.

SNBC 2012 is around the corner and I am adamant to honor my words to assist in the organizing as well as judging this time round (pulled out on the last minute this year to give the competition another shot) and I am sure this event will take a little time off from me to blog.

Until my next blog, please come by to Toby's and say hello if you have not. For more information, please visit my corporate website which is now up and running, www.tobysestate.com.sg

Light Vs Dark roast.

2011-08-06T11:30:00.001+08:00

In the early gourmet coffee days, coffee was just coffee. It was a much simple affair. As long as you ditched the socks and stainless steel pouring kettle and be seen pulling shots from a cool looking machine and adding fresh milk instead of sweet condenser, you are special. That alone guarantee you at least $4 for a cup of Joe. Time have change now and there is so many factors that goes into not just the cup, but the bean before it is brewed and served. We are talking about coffee roasting!

In my previous post on coffee roasting, http://iamabarista.blogspot.com/2011/05/roasts-n-posts.html, I shared a lot on the basic of roasting. A good roast certainly will be helpful in allowing the Barista behind the bar to prepare wholesome espresso beverages and serve it. A bad one will be harder to 'tame' but should an experienced individual be well versed to control and tweak certain brewing guidelines like grind setting, dosing of proportion or even brew pressure, the coffee will still taste close like it should. Then again, what is a good or bad roast? To go light or dark? (of course this argument is based solely on a roast that is palatable to end consumers. I am not considering 'light' to be roasts before first crack that looks uneven and taste grassy nor 'dark' to be almost Vienese and with spots of oil on surface after roasting.)

Some beans aren't suited well for dark roasts, and some beans arent suited well for lighter roasts.
When I think of light roasts, I think of acid and fruit. Coffees that are light, fruity, and acidic take well to light roasts. Costa Rica, Papua New Guinea, and especially Ethiopian Yergicheffe Region coffees come to mind for light roasts. Dark roast coffees have more pronounced body, smoky and chocolate flavors, and more aftertaste. Indonesian Coffees like Sumatra and Sulawesi are great dark, as well as some african beans, like Uganda, Kenya (some kenyan anyway), and espresso blends.

It all depends on what you like in a cup of coffee, and the beans themselves. Most roaster will do test batches and cup to see which bean tastes best at which level. Even a certain bean that would normally be roasted light might be suited at a medium. It really depends on the lot itself. I have seen many pre-judging an espresso beverage just solely based on the roast degree without tasting. Today it seems, light roast is the way to go in this industry. Be it to be serve as an espresso based beverage or in pour over bar, most cafe owner request for the beans to go light. End consumers at the receiving end cant really control this situation and buy whatever that is on the shelves unless the cafe owners themselves are roasting.Personally, I think light roast is the way to go for pour over coffees. This preserve the characteristic of the coffee and at time through tasting, be able to tell and gauge where the are the places of origins of these coffee. Medium dark and dark roast(not to be mistaken to espresso roast or slightly oily beans) are at times a perfect way to go for espresso based beverages, especially when a blend of 3 or more origins are used. Roaster would definitely want to bring out the sweetest spot of individual coffee and ensure all these origins work well together in unity and not potraying individualism in a bag of blends.

I say here, the judgement of the individual roaster on the cupping table is influential and they should be the best person to recommend to cafe owners/ end consumers based on palate and not just because there is money to be earn and putting up with adamant owners/ consumers with their 'light is the way to go for all.'

If you want to taste the difference between light and dark roast, try and find a roaster who will roast a Yirgacheffe, Columbia, Costa Rica, or Brazil to light and dark roasts. I have done this and I have cupped all these coffees at 5 different roasts, and I am still amazed at how the taste changes along the way. Normally I settled on the lightest roast( just before second crack) for the best fruitiness and acidity and ramp it up after second crack for a medium-dark roast for the body, aroma, sweet spot and chocolates tones.

The next time you see a roast darker than what you think it should be, give it a try. The roaster know what he is doing. If you want every coffee to be plum, sour apple, grapes and berries, get a fruit salad or buy a bottle of wine. The world of coffee is not just about fruitiness and acidity, it is more than that. Give medium dark roast a chance and before I end this, a light roasted Sidamo natural or Yirgacheffe still ranks as some of my favorite coffee. Via pour overs and not in your Mazzer or Dittings to be serve as an Espresso.

Re: Toby's Estate Coffee Asia

2011-07-02T01:40:00.004+08:00

Been 2 week since my last entry. Had almost 3 weeks of annual leave to clear with Cuppachoice and the break that was suppose to be turn out to be busier than what i thought. Took up a freelance Cafe consulting job and excited for them to start operations by early August but today, today was the beginning of something great.

1st July 2011, i officially start with a brand new coffee establishement; Toby's Estate Coffee Asia. Well, they are not exactly new,New. Toby's have been much involved in shaping the coffee culture in Australia. They started roasting way back in 1997 before they decided to expand their good efforts with coffee in 2 major city of the world, NYC and lucky Singapore. Both stipulated to start ops by this year. Here is Toby's progress:-

Pre 1997-Brazil, Guatemala, Colombia, living on plantations, doing a cupping and trading course
1998-Toby’s Estate Founded, roasted on a 5kg roaster in Toby’s mum’s garage in Woolloomooloo, offered training and tasting to the public in her garden
2001-Opened up stall at Pyrmont Markets
2001-Café at Woolloomooloo started- bought 25kg roaster
2004-Opened Potts Point
2005-Opened Chippendale and moved offices to Chippendale, now using 50kg roaster
2007-Moved to Brambati 120kg roaster
2008-Opened Melbourne
2009-Opened Bondi
2010-Launch New Website
2011-Launching of Toby's Coffee Roastery in NYC and Singapore

I am happy to be selected to pioneer this effort in Singapore. The 2nd hire right after Alvaro Sanchez, although Alvaro started out way back with Toby's Australia during his early coffee-ing days. Been admiring his wacky approach towards coffee since knowing him 2 years back.In between the 2 years, we have had opportunities to roast and tasted coffee together although we were representing 2 different companies all together.Never have it occur to me that one day, i will count him as a fellow colleague but things happen.

Both of us will be fully hands on with the operations. From roasting to packing to brewing and pulling shots as well as Espresso training and what have you. Right now, the place is undergoing some structural works before our renovation takes place. While we are preparing ourselves, do follow our updates here in FB;

I certainly cant wait to serve you some honest and good quality Toby's coffee.

Guest Coffee Series 01- Cloud Of August, Blackburn Estate, Tanzania

2011-06-22T14:56:00.002+08:00

To self improve in my taste bud, to understand style of roast and how it impact a selected Single Origin and to appreciate and support worldwide coffee roasting company, which includes too local budding roaster. The only way to make these happen is to have an open mind and keep the coffee orders coming in and thus, the birth of the Guest Coffee Series.

This started quite awhile ago but i have rarely or never really blog a subject on it but instead, keep on posting pictures of it in my personal FB album. Today, after opening up a bag of microlot coffee, Cloud of August from Blackburn Estate, Tanzania, I felt that blogging about it and allowing others to understand the coffee before maybe, making online purchases.

Made famous right after being the coffee of choice for Australian Barista Champion, Matt Perger in the recent WBC 2011, this coffee came in with a high expectation along with my other purchase of a Brazilian Capao Diamantina(which I will blog in my next Guest Coffee Series) Even if it was not use by any sorts of Champion, just reading the taste profile notes on the labels will make any coffee purist smile with joy.

I have the habit of chewing beans before brewing and while on it, realized it has a very much dry peanut texture, hard on the bite, and light grassy taste. It reminds me of under roasted beans that I experience when roasting myself. It looks too as though it was released even before first crack and I got my finger crossed while preparing to pull a shot.

As an Espresso, I am overwhelmed that it does not taste grassy like when I was chewing on it. In my own thought base on the taste of shot that I pulled, it provides a friendly brightness, soft pear like acidity with a nice companion of sweet spices which I can't really relate to what. A sweet shot indeed.
With milk in a Cappuccino, Cloud of August became a straight favorite. It reminds me of Kiwi dipped in melted chocolate. The acidity still cuts through milk and sweetness was further defined. Aftertaste of muscovado sugar, rum and raisin. Certainly a joy.

Cuppachoice 2007-2011

2011-06-13T23:43:00.001+08:00

Some of you may have know, many may have not. Last Saturday was my last day with Cuppachoice. I guess I will share, especially to friends who have wrong ideas. Smses and FB messages that I received over the last few days, sparked my intention to write my thoughts down.

This move is no easy decision for me. No, it wasn't a spur of the moment and NO I didn't left in a lurch. I actually tendered awhile ago. Given some thoughts since December 2010 and officially given my notice right after SNBC 2011. In doing so, I gave up a comfortable position as Director of Coffee Ops & Training with Cuppachoice, returned the Company vehicle which I was so used to zipping around with, handed over my beloved roasting opportunities along with the "recipes" of coffee blends that I have developed over the years, halt my involvement with the Coffee Academy that I have almost single handedly built up and put together ( of course I have had great ex-trainers in Ian, Sham and then Fadhly who was there as my pillars of strength) and said my goodbye to co-colleagues who have since became a part of family to me. CuppaChoice have been great to me. This was a place that I developed so much as a Coffee individual. This was a place that I cultivated a trade which I thought I will never venture in; Business Development and I was actually having fun and this too was a place that given me my roasting opportunity, which paved and got me ready for my next coffee journey. Learning is flexible here and it depends too on how an individual see it as part of learning while on the job. Being a SME coffee company means I have to learn to be a well rounder. I have packed coffee, did deliveries, repair and maintain machine, installed hundreds of it too, tasted amazing coffees, did training overseas and locally, presentation to listed Companies, carried coffee jute bags and washed toilet as well as mop floors when Temple St opens. I enjoyed the flexibility and the randomness of my job. The flexibility also allows me to give back to the Coffee society and this same freedom too allow me to have some time to practice and participate in SNBC 2009,2010 and most recent of all, 2011. I spend 4 years here and have witness the dynamic growth of this Company and I am sure the only way for CuppaChoice in the future is the WAY UP; with or without me!

To many who have been imagining that I have left to set up my own coffee consultation business, allow me to get this straight, I am not and nope, nor am I opening a Cafe I can call my own. This two weeks of break, I will be a little busy helping out with some freelance coffee consulting works ( but for a friend) and I will be back employed by 1st July and hopefully see some coffee roasting actions by end of it. I will let the details out soon, perhaps in my next one or two blogs. For now though, my gratitude is to CuppaChoice who have helped shape and moulded me to be a better coffee person and I hoped my 4 years there have helped to inject much coffee passion and it be treated as a milestone to the future generation of management.

So long and keep in touch!

Yours Sincerely,

Suhaimi

Taken from my Facebook Post, dedicated to all Cuppachoice Barista/s.

2011-06-08T20:04:00.001+08:00

Espresso-ing my thanks for all the Roasting good times!
by Suhaimie Sukiman on Wednesday, June 8, 2011 at 12:52am

We were complete strangers who became friends because of a common passion; Coffee runs in our blood and breathe through our lungs. I would have never been what i am today, never would have been possible to make CuppaChoice what she is today, w/o the presence of everyone of you! My sincerest thanks to you all!!

I have been a part of a team in a big coffee establishment. I have seen dedicated Barista/s come and go but never have I forged a friendship so strong, with a team like this, so emotionally attached that letting go was so hard. Where personal glory does not matter anymore and where Me means Everybody. Everybody means you and me!

Perhaps it's easier now that we each have to take a different path. Which means no one get left behind. And I believe it's a matter of time where one day, opportunity will allow us to gather again and re-unite as a team under one roof, to do what we love best, everything coffee.

I maybe 4 days away from being a part of your past, but I certainly hope this friendship grow in us through our present and future.

Last but not least, as mentioned time and again, WBC for my daughter for year 2031. This moment will soon come. :)

I love every single one of you. Thank you for being a apart of my coffee journey!!

Regards,
Suhaimie

WBC 2011 and congrats El Salvador

2011-06-06T21:51:00.002+08:00

Wow, its June already and this being my first blog for the month and a few weeks after my last one. Handing over duties has certainly took up alot of my time of recent weeks. Anyway, WBC 2011 has just concluded over the weekend and we have a new Champion from the country of origin, El Salvador. I have posted the results in FaceBook:-

2011 WBC FINALS RESULTS

2011 WORLD BARISTA CHAMPION:
ALEJANDRO MENDEZ, EL SALVADOR (710.5)
2nd Pete Licata, UNITED STATES OF AMERICA (659.5)
3rd Matt Perger, AUSTRALIA (659)
4th Javier Garcia, SPAIN (631.5)
5th Miki Suzuki, JAPAN (629.5)
6th John Gordon, UNITED KINGDOM (613.5)

and i got a reply from a mentor and friend, Irwan, with my response too. (See attached below threads)

Irwan Abu Shama- I am curious on huge score difference between alejandro n pete.. Any reason y aside from sensory? As it is hosted in latin america n won by latin american....

Suhaimie Sukiman- Hey Irwan, actually 50++ points not so far away. Taking into consideration that all the 4 sensory + 2 tech judges were to give perhaps just 1-3 extra points on certain categories and it is further multiplied by a certain numbering the scori...ng formulae has. The number gets bigger.
Another consideration, a Latin American feels at home in another Latin American country. There is home ground advantage. Water boils at 91-93 deg there and I am sure a Latin roaster and Barista are accustomed to it and can customized their coffee roasting to complement this factor. High coincidence that they won but also to consider that Alejandro has been competing in WBC for 3 or 4 years now and is consider highly experience. See just how our John Ting improve from the first to his second WBC. :)

So, what is your take on this?

Roasts N Posts

2011-05-24T13:19:00.001+08:00

Magic happens during roasting. The series of chemical reactions that changes a green, grassy-smelling bean into an amazingly aromatic chocolate-colored product which is capable of yielding some of the best beverages in planet earth. This is an Art with a lot of science behind it, and the science happens in very predictable waLike coffee bean comprises of water, oils, proteins, caffeine, organic acids, tannin, sucrose and vitamins, all of which either change or decompose into other compounds during the roasting process.Like what I shared to participants in the Barista Workshops that I previously conducted; if Chemistry was taught in school with coffee as a subject, I will sure aced it and able to differentiate exothermic to endothermic.

Cracks? Yes, cracks! If you're new to roasting, the cracks may surprise you but it helps as we won't be able to gauge roast degree by color alone. Not only are roasting appliances blessed with an unobstructed view of the beans inside, but when you're staring at varying shades of brown for 10 - 20 minutes, you tend to lose your point of reference. Experienced roasters rely on several different things to gauge the timing of a roast: color, smell, cracking, and well-kept roasting logs.

First Crack

First crack is nature's unofficial marker that the beans have progressed into the range where the roast could be stopped, and deemed complete. A roast in a style this light, though, doesn't appeal to everyone - tending to taste underdone and sour. First crack generally occurs at approximately 400 degrees Fahrenheit, and is marked by a rapid expansion of the bean, where moisture and gases from within the cellular structure are released, creating a well defined popping sound - similar to popcorn. As the roast progresses, first crack speeds up and becomes fairly rapid. The beans become gradually darker, until first crack has subsided, and the beans usually go quiet for a short time before the next set of cracks begin. This reaction is exothermic, which means that the beans give out heat.

Second Crack

Second crack typically occurs at approximately 450 degrees Fahrenheit. At this point, the beans are continually absorbing heat, and their cellulose structures begin to rupture, resulting in a series of cracks called second crack. These sound markedly different than first crack. They are more muted and higher in pitch - almost a snapping or crackling sound. The onset of second crack is the unofficial cue to call it quits, unless dark roasts are your game. As second crack ramps up, the inherent regional flavors of the bean quickly succumb to the generic taste of the roast itself, fading out until they are completely gone and replaced by the burnt taste of charcoal. Coffees made from roasts this dark are very thin and weak, having given up all of their aromatic oil inside the roasting chamber.

How Do I Time My Roasts?

This was the question that Rizuan ( a roasting trainee that i am currently guiding) asked one fine day, in between roasting.The short answer is experience. Unfortunately, that isn't much help to a new coffee roaster, who has none to draw on. I went through my learning by reading books and observing various Roast Masters at work before attempting to 'knock the wall and continue knocking." I animatedly recalled an incident where trying to control a roast when it was already well after 2nd crack, it got so heated that when I released it and dump it into the trash bin, the trash bag melted and caught fire!
My advice is to roast to a nice medium roast - one that will work well for pour overs. How do you achieve that? Listen for first crack. This is point where the beans will have given up their green color, and taken on a very light brown, or tan, shade. The exhaust smoke will have started to smell less like grass or hay, and developed a cooking smell, with hints of the warm coffee aroma you are used to - still earthy, but closer to what you may expect from a finished roast.

Once first crack starts, let it go for a bit. I read once in a roasting book that the average time between first and second crack is approximately 4 minutes. Try to aim your roast for somewhere around 2/3 of the way between the time first crack started, and the estimated time based on the roaster's documentation. If not, quench the roast as the cracking ramps up and becomes quick and consistent (similar to the way popcorn pops). Once you have achieved this rolling first crack, stop the roast.

How Does it Taste?

When you're ready, grind the beans and have a little of faith in the brew. You'll know instantly, based on your own taste preference, if you have gone too far, not enough, or hit the mark perfectly. Next time, try roasting a little darker, or lighter, and see what your taste perceptions are then. Of course if you have roasted a whole bag of 60kg and the taste is far from your imagination, good luck to both you and the wallet.

A Few Notes About Freshly-Roasted Beans

Freshly-roasted beans need to degass for the first 24 hours. During this time, the beans are releasing Carbon Dioxide, so leave them in an open container for the first day. After that, it's safe to seal them until use. This is also known as the curing stage.
Freshly-roasted beans always require a resting period before the flavors fully develop and mature. This isn't to say that you can't brew coffee with them during this time (though purists might disagree), just be aware that for the first 48 hours, the taste is constantly changing and evolving - less refined and a little more muddy than it eventually will become. Once the beans have rested, the flavor profile will have matured, and found its equilibrium. All of the delicate flavors and undertones will be distinct and discernable on your palate.Consistently for me, most of my roasts be it a blend or single offering peaks nicely over the fifth day.
If at all possible, store your beans in an opaque container. Light is an enemy of bean freshness, and should be kept from the beans when possible. Of course you have to also eliminate other factors like Heat, Moisture and Oxygen.
Expect your beans to retain that amazing fresh flavor profile for up to a week. After that, they will slowly degrade, and lose their more delicate flavors. It is good to continue tasting it so the next time, you are able to share how your coffee actually fare as another day goes by. For me, I continue tasting it up to the 25th day although the chances of these coffee being left on the shelves that long is so rare, that it never happens! :)

Where Do I Go Next?

Experiment and have fun! Jump at every opportunity you have to roast and learn roasting. Go visit other roasting cafes and make purchases of their offerings. Some are real friendly and always willing to share. Remember, that perfecting the art of roasting involves drawing on your past experience - with the beans in question, the roasting equipment you use and the culture you adapt. Having a vigilant assistant at your side that excels in showing you the timings of previous roasts, debating your calculated actions and observing the temperature will help you too in every roast to being your own personal perfection! For me, I have been lucky to have then Sham and currently Fadhly by my side. Go find yours today!

The trip to Malang,Surabaya for good Moo Moo fun!

2011-05-20T00:08:00.002+08:00

Find out how I spend my 3 days in a Cow Plantation, courtesy of Greenfields and visiting a waterfall with a coffee plantation treat on the last day of our visit. Pics and stories to be uploaded later this week.....

Coming your way real soon!

1/3 Coffee, 1/3 Milk, 1/3 Foam= Cappuccino? No!

2011-05-18T22:58:00.003+08:00

My last blog was 2 Saturdays ago and coming back from a recent trip to Surabaya, Malang, I sure have an awful lot of things to write about. After all, in 3 days, I manage to observe live, how exactly are the Greenfields milk produced and packed. With milk being an essential part of our trade, it sure helps in understanding the journey but more of that in my next post. Tonight, I have to blog about the proportion of Cappuccino!

So ask any coffee enthusiast out there to describe Cappuccino and I am sure you will received more than one definitions. There is the half milk and half foam version, the wet, dry and bone dry version, the one with chocolate dusting, the one in a mug, the one that should only be in a bowl shaped cup and of course the WBC defined one of 1/3, 1/3 and 1/3 in a cup between 150ml to 180ml (5-6oz). As much as I agree with the WBC definition of the "one thirds" and practicing it too myself, I just could not figure out the ratio of how this 1/3 formula work! Looking at it Mathematically, it is possible as somebody will just easily waived off this paragraph without reading what more I have to say in the next one by putting the numbers as:-

150ml cup (5oz)- 50ml ESP/Coffee, 50ml Milk & 50ml Foam OR 180ml cup (6oz)- 60ml ESP/Coffee, 60ml Milk & 60ml Foam

Like I mention, the above proportion is definitely 1/3 balance but then, if you are a properly trained Barista, the next question you will ask is, how can this happen when a standard shot of Espresso in a Cappuccino recipe is 30ml/ 1oz! (unless special request of double or triple shot Esp) Base on standard 30ml Espresso in our Cappuccino and if we stick to the 1/3 definition, wouldn't the actual or correct formula be:-

30ml Esp, 30ml Milk & 30ml Foam which only total up to 90ml of a Cappuccino? Wouldn't that also mean that the same Cappuccino is only a 3oz beverage if per definition and if done, it looks and taste more like a Piccolo Latte? Is Piccolo the new Cappuccino? It definitely is, at least to me. For the rest of you, reflect on this post and let me have your thoughts.

My current read.

2011-05-07T21:26:00.007+08:00

Apart from my collections of coffee tools, gadgets and toys, I extensively read too and it is no surprise that the subject of my read is anything and everything coffee! From coffee recipes, to fiction and non, biography, business, inspiration and magazines, i read and collect them all. My current read:- Onward, the second book written by CEO of Starbucks, Howard Schultz.

I am far from done and will do a review on it once i have complete reading. This book can be found in leading book stores like Borders, Kinokuniya and i was told too that Starbucks is retailing it as well. You might also be interested to get Howard Schultz first book, "Pour your heart into it."

The Day!

2011-05-07T08:00:00.002+08:00

7th May 2011 is the Day!!! 2.3 million Singaporean casting their vote today and that includes first time voters like myself and wifey!
After which, I will drop by Temple St to brew some delicious coffees.

After awhile....

2011-05-06T21:49:00.002+08:00

Was driving down AYE heading to Temple St today and while at it, strikes a conversation with Fadhly (who hitch a ride) about the period of time that I remain to sit out facilitating a class but instead, just mentoring new trainers in the likes of Ian, Sham and now, Fadhly. Reflecting back, the last class that I took ownership of 100% was during fasting month last year for the good people of Marina Mandarin Hotel. This year fasting season is in August, which means it has been almost a year since I last hold a workshop! How time flies....

I had a husband and wife team today for the Barista 3.01 workshop which was split in 2 session. 10am-12pm for theory and 3pm-5pm for practical (which of course stretched up til 6pm!) Franz and Shanie was a good sport, ever spirited, enthusiastic and lively. It helps that I felt comfortable in running the workshop as well as taking in good coffee questions from the couple, especially after being 'out' for a year already. I guess when it is passion, you just don't lose it. It helps too when I have an able trainer in Fadhly, who it seems, is ready to hold a class of his own anytime now. So comfortable in taking questions and answering them, willingness to share and demonstrate with such passion and conviction. Thank you Fadhly.

During the session, we were lucky to have Shanie bringing with her, a bag of coffee from Japan that was roasted by Streamer Coffee Company Tokyo and named, Latte Art Blend! It was supposingly blended for one and by one of the leading Latte Art expert from Japan, Hiroshi Sawada. Dark roasted to almost Continental/French, I believed after tasting it that it was more for producing a dark crema for pouring latte art rather than the flavour experience. (Although I admit it taste sweeter as a Cappuccino.) anyway, thank you Shanie and Franz.

More from me in days to come. Polling day tomorrow and the weekend will be busy for me in preparing for my kid birthday party next weekend as well as packing for my trip to Indonesia from the 9th to 11th May 2011, for a milk plantation visit courtesy of Greenfields.

Cheers (and please vote for change)

Suhaimie

Updates!

2011-04-30T07:46:00.002+08:00

After the last post, there was so many great coffee moments worth blogging about. If there was some sort of Blogger Tweet page or FB post, I would have randomly blog my posts in points form. It may have look like this:-

23/04- "Had fun doing coffee comparison with Intelligentsia and Oriole beans with the likes of Terrence Tan, Danny Hor, John Ting, Fadhly,Sham and the rest of my Cuppa team. Drinking from 11am to 4pm, with honest truth( ugly truths infact) coming out from the conversation!"

25/04- "Catch up with The Coffee Couple over lunch and coffee and was gifted with an awesome, smack forehead moment, new coffee toy; a dark wood radical pro RB tamper, engraved by Reg himself......." epic!

27/04- "Roasting Brown Man Blend today!"

29/04- "Roasting for the first time, an unknown single origin Cuban coffee. Finding while roasting; a hybrid of Colombian Huila Supremo and Hawaiian Ka'u Forest!

Been a real busy week, hectic schedule of taking and handing over job scopes, mass hiring, orientation visit with clients and loads more!
Must really find time to blog......

Suhaimi Sukiman

Persephone N Alchemy Blend, Black Cat Classic and Gethumbwini, Kenya SO

2011-04-21T17:16:00.003+08:00

Counting down the minutes of knocking off to a not-a-long-weekend-after-all. (Conducting a Barista workshop this Saturday!) Did nothing much today apart from roasting a 120kg load after lunch. Tanzania, Sumatera, Indian and Yirgacheffe. Interesting blend, reminds one of Moka Java....

Anyway, received two calls back to back. One was from dear Wifey and another from John Ting but both carrying good news. Coffee good news. My Intelligentsia orders came through not long ago. Quite effecient as orders was placed on 12/04, shipped out on the 15th and arriving just before the holiday and weekend, which is today. I know i will be wearing a new 'Intelli' coffee Tee to work this Saturday and also sipping Espresso from the Persephone & Alchemy Blend and the now famous Black Cat Classic. (Wondering how good a traveller are they and whether the profile will change throughout the journey.)

On another note, a good friend, John Ting did me a favour by freshly roasting a batch of Gethumbwini and delivering it to Temple St. (Although i am not there to collect it, but i will drink you this Saturday....) I heard that this SO is running low and as i have yet to taste it, texted him last night to place an order. Roast on Demand you can call it, John also offered to 'ship' it for free via his trusty bike. (Now, how good a traveller is an Oriole coffee on a bike? hahahahahaha)

Cant wait to be back home and brew the coffees. Rest assured that i will be snapping some pictures and posting it here. Have a blast of a weekend people. I know i will with excellent coffee/s accompanying me through.....

Suhaimi

3 World Class Barista left Intelligentsia!

2011-04-20T07:28:00.002+08:00

When i first find out in Mike Phillips blog that he is leaving Intelligentsia, I was a lil disappointed. More because i am such a big fan of his craft. Atleast now, i know some truth to where he is heading.

http://www.dearcoffeeiloveyou.com/handsome-coffee-roasters/

What that shocked me is that it was not one but three world class barista who left Intelligentsia in one go. A Coffee Company as established will still feel the pinch i believe but remember, no one is indispensable (unless a company is built around just ONE employee) and i am sure Intelligentsia has options and will recover.

Anyway all the best to 3 of them. I will surely follow their development.

Gotta bath and off to work now.

Suhaimi

Book or Blog!

2011-04-19T23:10:00.003+08:00

Its 2310hrs now and finally my little "baby-rista" is ready to call it a day, coaxed to sleep and accompanied by the consistent pat/s from dearest wifey. Decision now since i have a little free time and not yet feeling sleepy; Blog or read a new coffee book? I choose to blog. Onward by Howard Schultz have to wait for now but since i mentioned Howard Schultz, (He is CEO of Starbucks for those who don't know by now) why not i touch a little something which has Starbucks indirectly related to it.

It is no secret that i was a former Starbucks Barista and i am proud of it. And because i was, there were pros and cons relating to my scope of work, while i am cafe consulting for cafe operators. I will just quote a few because the list will just go on....

Pros

1. Customer/s smiled and asked, "So, how do you do the Caramel Macchiato? I want to include that in the menu!"

2. If i can compile a book on this common topic, it will be called, "Frappuccino: All secrets behind the making." Again having customers asking how to do the Java Chips, Rhumbas(this long time extinct lor) and what/ how to make the Frap base!

Conclusion- I have an exciting consultation period where client is free flow with questions and the ice already broken.

Cons

1. Customer/s not smiling and asked, "But i want concept like Oriole/ Papa P, KITH.... All these Australian. You only know American/ Starbucks style huh?" (Pardon the Singlish)

2. "The coffee not that good. Mine will be better. I want to open 4 in a year and all beside a SB stores!"

Conclusion- I lost a little time trying to reassure that what they want, can be discussed even if i am from SB.

I guess this is common when places like SB, CBTL, SPINELLI and what have you is mainstream commercialized. For 10 staunch supporters, you have another 10 who simply have nothing but negativite approach to these Global brands. Most alarming, every Cafe operators that i meet will always compare their style to one of the bigger boys, bragging that their's will be better and etc etc. This is my view and solely not intended to enter a debate with anyone....

Rather than criticizing or trying to draft plans to take down one of this Big Boys, why not sit and observe from far as to why they remain successful today. Why they can still expand and even after 15-16 years in Singapore, these Boys are still raking in the sales and often with a group of regulars actively following their developments.

Why can't we evaluate their success, understand it and make a mental note of how we can replicate their way of doing business? How they manage the processes and empowering the Partners (Barista are called Partners) to take ownership and be responsible for the Cafes success? Cos when that happen, sales naturally come in and these Cafe operators might just need lesser time to manage a store or channel their energy to planning a second one. Instead of speaking ill and not getting anything out of it, why now learn and re-learn how they do it.

Food for thoughts. Its 2351hrs and i am nodding off......

Suhaimi Sukiman

Coffee Talk

2011-04-16T11:14:00.002+08:00

We are conducting a 3.02/ Advanced Barista Workshop today at 3 Temple Street. While they are into the coffee brewing and tasting session, i thought i will take this opportunity to pen down the 'coffee talk' that is 'brewing' amongst the participants.

3 coffee is being tasted via 3 different methods. Santa Alina via syphon, India via pour over and Yirgachef through traditional cupping. It is a normal class with our regular bunch of specialty coffees being grinded and brewed but the conversation that is going on makes my heart flutter.

One participant was overheard describing the coffee like this, " The Indian Monsoon Malabar taste like an aged person. Matured and absorbing much over the years. An acquired taste, it is intelligent, deep in thoughts and a non-nonsense guy!" Wow, big words from a participant.

Another tasted Santa Alina and commented, " This is definitely a coffee that is in its teenage years! Young, fresh, active and trying to sponge as much information from the world as it can. A sweet teen that try to please everyone he/she meets but easily overpowered...." I smiled upon hearing. Santa Alina was freshly roasted to City roast.

With participants like them who appreciate good coffee and make an effort to walk the talk, more guys like me in this industry are inspired to work harder and serve even more delicious coffee.

I have to start the next session. Bye.

Have you ever.......

2011-04-07T22:42:00.003+08:00

Have you ever wonder how it will be if all the top Baristas in Singapore work together under one roof?

Have you ever asked yourself if ever, giant egos will clash?

Have you ever relish to the possibilities that every Barista will outdo each other and compete to prepare every beverage ordered?

Have you ever imagine if skills is put to challenge every single cup and triple rosettas are poured in every Espresso Macchiato servings??

Hmmmm, will that day ever come?

Confessions of a Barista!

2011-04-07T17:32:00.004+08:00

many things happen in April and it is yet only, the first 7 days of the month. baby girl was down with e-coli and in the process, wifey and myself camped in KKH for 5.5 days, hoping she recover fast. So many coffee thoughts rushed to me in that 5.5 days but unfortunately, i did not have with me, a laptop nor wifi access!

Confession, confession and more confessions..... been keeping this to myself for the past 3 months and i think it's time i let go and leak out some news. :) I am halfway through, serving a very long notice with my existing Employer. Come end June, i will be with another Coffee Company A but what that is ironic, i have yet to sign the appointment. Truth is, i tendered as i was excited by the prospect of A but during these last few months, i have been approached left, right and centre by Company B, C and D! Options, options and more options.

I thank God for without Him, i will never be in such a delicate yet exciting position. Happy too that my passion for all things coffee has open my door to career opportunities which i believe will propel me further, whichever options i take. Happy too that potential employers who are actively hiring means good news to this industry. Existing or new, we can expect more cafes with quality coffee and quality Barista/s.

When the time is right and when June draws near, i will reveal my new Employer and whoever he or she will be, believe me, i give you my best.

Coffee from Specialty Australian Roaster

2011-03-28T22:52:00.003+08:00

Month of March is mixed feelings for me. I have got equal number of bags of Artisan coffees from Australia and parking summons! 5 to be exact but lets just discuss on the former.

Had friends who visited several parts of Australia and knowing the freak coffee guy I am, they came back with packs and packs of coffee. Freshly roasted but of course too much coffee to be consume before the quality begins to "self destruct" in days. After all, i feel freshly roasted coffee should be consumed and finished right after its "peaking" date. Of course, good things are always shared and i open a pack of every blends and pulled a shot for all my beloved Barista and regulars alike.

I had a blend from Sensory Lab www.sensorylab.com.au in which it consists of 4 SO from Brazil Moreinha Formosa, Ethiopian Yirgacheffe, Kenya Kirimara and some random Indonesian beans (Sumatra Mandheling, i assumed) Looking at the assortment of blends, it reminds me of my pride and joy blend, The Brown Man, which is a best seller and also winning me 3rd in the recent SNBC 2011. In my BM, i uses Brazil Fazenda Santa Alina, Ethiopia Yirgacheffe, Kenya AA (which i replaced with Hawaiian Ka'u Forest) and Monsoon Malabar.
Anyways, the blend from Sensory Lab was love at first sip. Sweet cup that gives you a light punch of berry tanginess, smooth and medium bodied. Definitely, my cup of tea. Pun intended!

Next up, Espresso blend from St. Ali Roaster. Not too sure why they indicated Espresso Roast on their bag but if you ask me, it is definitely only City + roast level. Also a 4 SO blends of Brazil Ipanema Bourbon (My fav. when i was in Starbucks Coffee), Colombian Pennsylvania, PNG Kigabah and Ethiopian Harrar. Chocolate, Nuts, Berry and Brown Sugar. Another sweet cup but this time with an almost syrupy finish. Honestly, i forget how it really taste like. Will go back to it as i remembered.

My favorite is the blend from Seven Seeds. They uses a winning micro lot coffee in their blend. Let me try searching for the empty bags and i will return to blog on it. What i do remember though, is that it consists of 4 SO coffee too!

The 4th is from Campos, quite forgettable but this last bag shocks me! It came in last minute too from Irwan, a single origin coffee called Santa Teresa from nicaragua. This one is recent in my taste bud. Sweet cups that reminds you of delicious cold lemon tarts. Juicy acidity and reminds one of lemonade and while sipping it in between, felt like a lemon mocktail in a soda water....;

I owe pictures but i am seriously sleepy now. Adios and drink more coffee....

Cheers,

Suhaimi Sukiman

Coffee in Reality.

2011-03-26T11:26:00.001+08:00

It was surreal. The 3 days of SNBC 2011 is certainly a highlight of Singapore Coffee Industry. Where good coffee people meet and discuss nothing else but coffee. When where they come from doesn't matter anymore, what bean they use or who has a bigger following and what have you. Everyone mingles and shake hands. Pats on back and smiles of acknowledgment are exchanged. A common topic was discussed. Coffee.....

It's the first Saturday after SNBC. Slowly by slowly the feeling sunk in. I am 3rd again and it is back to Coffee Reality. There is a coffee workshop on going, coffee greens waiting to be roasted and answering to customers queries of "what is the difference between this coffee and that," "can I have a cappuccino w/o foam!" it makes me smile. This is what that makes me love my job and stay rooted to the ground.

The journey to spread coffee love is ongoing. Passion will drive me. It will be another year before fellow coffee comrades meet at a neutral setting and speak coffee. I hope we will not have to wait a year. There must be more coffee activities in store throughout the 12 months. Dear SCA, are you listening to my plea? :)

Suhaimi Sukiman

POST SINGAPORE NATIONAL BARISTA CHAMPIONSHIP 2011

2011-03-24T22:18:00.002+08:00

21 days past after my last contribution to this blog! It was 21 days of toil and sweat, polishing ceramic, glasses and stainless steel, roasting origins after origins, practising routines and re-practising! All for just 15 minutes worth of time on stage. [And if you are lucky, another 15 minutes in the Finals! =) ]

Yesterday was the finals. I managed to retain my 2010 position, coming in 2nd runner up again 2 years running BUT there was a twist in the top seat. Keith won Best Espresso and everyone present there and then (which includes me) would have thought that Mr. Loh will represent Singapore again to Bogota. When David Makin announced the 1st runner up title was going to Keith, the crowdwas silenced because that mean we have a new Barista Champion.

Ryan from Papa Palheta was crowned Singapore Top Barista yesterday. He was also Latte Art Champion in a side event that was conducted every morning in that 3 days of Championship. In 2010, Keith was the holder while John and myself was 2nd and 3rd respectively. This year we opt out competing as it was too much to already run a booth and prepare for the main competition. Nevertheless, Ryan got my vote. He is truly an amazing Coffee individual.

I am dozing away. Tiring time now!

Regards,

And there are 14....

2011-03-03T00:19:00.002+08:00

The much awaited announcement is out. There are 14 of us this year, a smaller group as compared to last year(24) but if you do really screen through the list, you will see something. It spells QUALITY from start to finish. These are the competitiors for SNBC 2011, in random order:-

1) Andy - Starbucks Coffee
2) Jason - Starbucks Coffee
3) Keith Loh- Oriole
4) Romeo - Oriole
5) Fadhly - Cuppachoice
6) Myself =) - Cuppachoice
7) Iori - Place soon to be reveal
8) Irvin - Ditto
9) Ryan - Papa Palheta
10) Sue - Marina Mandarin
11) Viq - Canele/ Les Amis
12) Terrence - Joe N Dough
13) Arfian - Darcis
14) Nizam - Black

We are officially 18 days away to the SNBC 2011 and i believe everyone is practising their lung out. I have not got started proper so this is 18 critical days for me.

God bless all of us.

A brand new look, a brand new me.

2011-02-27T00:53:00.004+08:00

Wat can i say.... As i busy myself updating the blog, Sham that i engaged on a freelance basis was working on my Blog design. End result, clean, fresh and Epic!! This guy's a genius and since designing is Passion to him (Coffee is No. 1 though), this chap here charges a minimal fee for his effort.

Sham, a million thanks. This is a fresh way for me to start my coffee adventure. I just feel as though 2011 has just started for me. =)

Interested to engage Sham for your website, blog design or anything under the sky? Please visit him at his blog; The Drawing Barista....

REG BARBER- THE REVIEW

2011-02-27T00:15:00.010+08:00

Okay i know that this is a bit late. I promise picture first before anything but, the tampers flew faster before i can even introduce the prices. The first shipment of 25 pieces is now left with 8 (i couldnt resist but to keep 4 for myself, hehehehehe)

Anyway, some pictures follow by a short review and the pricing. Stock still available as of 27th Feb 2011:-

Radical Pro Bubinga Tamper- 58mm C Ripple S/S Base

Price:- $155 Balance:- 2

Using it for the first time, felt a little uncomfortable but after understanding the momentum, soon realised that the long handle alleviate pressure off the finger and onto the palm. Some celebrity Barista that have uses it before are Stephen Morrisey and Michael Philips!

Powder coated Ocean Pearl/ Glass Black Tamper- 58mm C Ripple S/S Base

Price:- $145 Balance:- (W) 2/ (B) 2

Classic from Mr Reg, this is the best seller of all ranges to an extent, some other tamper manufacturer try to replicate the feel and design. Quoting SNBC Champion 2008 & 2009, John Ryan Ting, "when you tamp with RB, nothing else feels the same."

Tall Wooden Maple/ Bubinga Tamper- 58mm C Ripple S/S Base

Price:- $155 Balance:- (W) 1/ (B) 2

This is a head turner; the white RB delron is!! Design for the fast paced Barista who have the habit of hitting the ear of the porter with the tip of the tamper. The Delron protects but if you ask me, "why knock?"

To buy, sms or call me @ 9066 4662 or email me at contactus@iamabaristasg.com/ barista.in.sg@gmail.com. Whilst stock last but since reception is good, i might trying buying a little more the next time.

Should you wishes to customise or have a smaller base diameter, let me know and i will see what i can do to help.

xoxoCheersxoxo

Hooray, Rejoice!! Reg Barber Tampers in the house.

2011-02-22T16:00:00.004+08:00

I will be selling RB tampers through this blog. Officially and like anytime from this week, as soon as the first shipment arrive. You can find out more either through reading this blog or by following on this blog on FaceBook Group: I AM A BARISTA IN SINGAPORE- COFFEE BLOG!

Please do not expect it to be anwhere cheaper that the original selling price that you see from any coffee on-line biz or from RB official website themselves! We have a code of conduct to abide to and if you wish to buy RB, you should be aware that you are buying premium quality here. Of course i will not be an idiot. There are certain advantages from buying from me:-

1) I will absorb shipping fees. If i am not wrong, on average you have to pay atleast Canadian dollars 15-25 per tamper. (I am not rich but of course i am covered as a re-seller. If not making $$ out of it, why will i bother sell right? The man need to cover the oversea calls he make to Reg Barber Enterprise somehow. =p )

2) You will not have to wait 2 weeks for the shipment to arrive but provided, i carry the stock that you wish to have. If not, you will have to still wait 2 weeks but of course, advantage number 1 applies. No shipping fee!!

3) Okay okay. There is a slight discount if you buy from me. Just a tiny, weeny bit. For example if you look at an average price of an RB- Cad$90+ shipping Cad$15 = CAD$105 which equates to SGD$140++. You will be paying 5%-7% lesser with me. Satisfied now? =)

4) Last advantage, only if you buy a tamper from me, you have the option to purchase separately, RB tamper tote bag at only SGD$20. USP is SGD$29.50++

Pictures will be posted as soon as the tampers arrive, inclusive of write up on how i feel on using it to tamp coffee.

Regards,

It is weird what coffee actually does to you!

2011-02-10T22:50:00.002+08:00

It is a typical working Thursday. Checking emails, roasting coffees and visiting new Cafe owners for follow up consultations. What was different is that everyone had a difficulty in understanding me. Nope i did not speak another language nor was i losing passion in talking coffee. I did lost something though, i lost my voice and i was squeaking....

It is terrible because there was a schedule to meet a Barista friend for some cupping and blending session. Tasting coffee mean you have to walk the talk and talk the walk. Yet, talk and communicate about it i can't. It does not help too that the last beverage your lips will ever touch (with a bad throat) is coffee but what i had was a SHOT too much. In fact, i was slurping almost 4 SO and 2 blends. 9 shots later and 2 Cappuccino (in 1.5hrs), i was done and the squeak i had changed to a little bit of vocal chords coming through. Drinking coffee actually work......

Now in the evening, the throat getting worse and surely, if i do visit the Doc, i will be told to rest and drink plenty of water cos the last time it happen to me, no medicine help. A tube of lozenge probably which never seems to help. A medical leave won't help too because tomorrow, i have another cupping session schedule at 12pm. Can't afford to take the medical leave either way... I do be believe though if i was not doing coffee as a career, MC would have been the most correct thing to do.

Passion for coffee and everything related to it surpass all challenges. It IS weird, what coffee actually does to you!

The Best Shot of Espresso-Not!

2011-02-05T21:49:00.003+08:00

This CNY is a break away from work that i definitely need. The 21 days manning the Cafe day and night (at times stretching up to 9 days straights, 14hrs/day) was just too demanding. I don't miss not making coffee though as i am still pulling shots and downing espresso after espresso each day in this 4 days break. It was also time for some WBC videos for inspirations, in gear for the coming SNBC 2011 and hence, this topic to blog.

I came across one too many quotes from competitors who mentioned that their coffee is by par the best shot they had or the best coffee that they have encounter! Taking a line from one of my Barista, "taste is subjective" and thus i wonder how this "oh a perfect cup of espresso" fits into anyone taste bud.....

Every Espresso drinkers that i ever know and chat with have different views of what they look for in that perfect cup of Espresso. Certainly though, majority if not all, have high expectations of the perfect shot, each time they order the beverage only to be disspointed, many sips there after. I am also guilty of taking such actions.

Here, i come to accept that there will never be such a thing as a perfect shot, god shot, best shot- whatever:PERIOD. We should have an open aproach towards downing that shot and have a broaden tasting mind of what we look for in that shot. If we have lesser expectations of the Espresso, we will begin to appreciate the flavour for what it is and not what it isn't. We may hate the brightness but maybe, the toffee finish is something to rave about. When we expect less, we receive more and that shot will be a shot worth paying for. After all, the shot still arrive to us with effort from palnting, to processing, to roasting, grinding, brewing and serving. As long that we are not serve 100% Robusta and/or being told that it is an Ethiopia Sidamo SO only to know later on that it is a Chicory!

There will only be a good, moderate or bad espresso. Perfect- never. When you taste one, make a mental note and proceed to another. There is just too many coffee in the world to taste, each having its own quality to highlight.

Drink espresso with an open mind and embrace the diversity. That will be perfect.

Suhaimie

The Honour to Roast for SNBC 2011.

2011-01-31T19:39:00.003+08:00

It is about 1 and a half month away to the Singapore National Barista Championship 2011, organised by Singapore Coffee Association. It is a Coffee event which has always been the highlight of the small industry here. Being this close to the competition, every professional Baristas that i know is frantically busy with preparation, sourcing for new tools and accessories, praticising their routine and most importantly, engaging coffee roasters or their current suppliers to whip out new secret coffee blends that will assist this competitors to have a performance of a life time and at the same time, winning them the championship and bragging rights.

I am no any different from the rest of the 23 competitors (SCA is capping the entry at 24 Baristas this year) in terms of "last minute" preparation. The whole time after SNBC 2010 was pretty much a hectic affair for me at work. Although the whole 12 months have seen me being exposed to so many great coffees, there was simply too much coffee to roast, to taste and to blend, taste again and judge but too little time.

I have the same time now to gather my thoughts, recalled all the coffees that i have tasted over the past 12 months and imagining how it will taste in the head. On top of that, over the past 2 months, i have been approached by 4 others Barista-friend who will be competing and allowing me the honour to concoct a blend for them. This is really an exciting time for me as a Artisan Roaster but a highly sensitive one. As a fellow individual who will be competing again this year, there is a friendly competition going on and surely, everybody is trying to keep their winning triumph card. Yet at this moment, i am presented with the opportunity to roast and come up with a supposingly "winning blend" for this Barista-friends of mine. The joke is, will i try to sabotage their preparation by blending a "non-winning coffee"?

I am a professional and i stand by my belief that in such a competition, the one that makes the least number of mistakes, WIN, which means, there isnt any point for me to sabotage by putting up a undesired coffee blend. As a Barista, i don't serve a beverage that i don't drink myself and now as a Roaster, i will not sell a Blend that i don't believe in either. I need to protect myself though and i have already issued out a reminder that i will only take up this challenge/honour of roasting for them if only, they take the OWNERSHIP of concocting this blend together and being with me during the R&D journey from start to finish.

I can't wait to start roasting and experimenting and may all 5 of us be in the top 6 with our respective blends. God bless....

Coffee in brand new 2011 year.

2011-01-01T13:52:00.003+08:00

There will always be New year resolutions made. Some are kept while some too were forgotten! It will be everything about Life, Career, Passion, Family, hopes and more hopes.

For me, it is kept simple as everything for me evolves around coffee. From career, to passion, to life and hopes and when i wishes for a good Coffee year, my family directly benefits from it. It helps that wifey was an ex-Barista too, she understand my interest and support me in my quest to learn..... Learn we did and what is best to start our brand new year but a trip to Bangkok from the 27th-31st. An asian country so close to us but moving and growing so fast in the Speciality coffee industry. It helps that wifey can idle the time away shopping and spending for our new on-line business!

I pick up a few pointers from the trip to Bangkok. How they serve the Cappuccino, the presentation, the culture and too, the preparation. One for sure, they are not afraid but in fact, proud to showcase their traditional coffee side by side with the other speciality coffee menu. The infamous iced Thai coffee with sweetened condensed milk. The drinking culture there is also crazy. In one of the big malls that i went to, there were Starbucks and 4 others indy cafe in just the same level. Not forgetting 3 Black Canyon on different levels in the same building!! Gosh.... and all was packed. Its madness, i tell you.

For 2011, i hope to be able to contribute more to the Singapore coffee industry and most importantly, help elevate the status of professional barista as a career in Singapore. Enough of the paper chase, you can really live life and earn well as a Barista, especially with the coffee industry still booming here in Singapore.

I really do not know where and how to start but i believe my passion will bring me close to my aspirations and of course, the SNBC 2011 in March will be a good way to end the first quarter of the year and propel my coffee resolutions to greater heights.

Til then, Happy New Year to all and may 2011 brings you better coffee in a cup.

A new Coffee Blend.

2010-11-21T11:49:00.002+08:00

It helps that networking and good relationship with Coffee Buyers/Traders increase the chances of Roasters to have access to Quality Coffee. Me for instance, a random visit last week ended up with 60kg of Brazil Fazenda Santa Alina Yello Bourbon 100% Pulped Natural in my car boot. I wasted no time in roasting and cupping it the same afternoon.

Sugar browning sweetness that is creamy with subtle cocoa notes as a single origin offering, googling it suggested the coffee as a good blend too. Intellegista had it, so does Wendleboe and a few other good roasters across the world. Instantly, we cupped the few origins that we had and i came up with this:-

Santa Alina as base
Kenya AA as binder
Sidamo as finisher

I would like to keep the percentage a secret but i had a go at it this morning, just one day after roasting. First shot was forgettable, 17grams, too coarse and over-extracted. Did a few calibrations and in the 2nd try, i hit the sweet spot!! With the Kenya giving added body and the Sidamo, surprise surprise, contributing to more chocolate undertones than its lemony character, i had a winning formula.

I finished the Espresso and make myself a Cappuccino. The coffee flavours ever present, the milk adding extra sweetness and creaminess to this blend.

It's a Sunday and i am in Coffee Heaven.

My Home Coffee Bar

2010-11-16T23:13:00.004+08:00

An overall view, from left to right. Expobar Lever Brewtus II, Vario grinder and a pour over corner.

A close up view with my Terra Keramik Reds and Blacks.

My own retail corner, mostly un-used but these are therapy to the eyes.

Wake me up, when August end!!

2010-08-31T09:41:00.003+08:00

What happen to me in August?? Today is the last day of this month and i have just discovered that i have had no entries at all!! August was a busy coffee-ing month for me though.

The Company's website and webmail is apparently down and for a "Barista in a white collar" like myself, that means almost no work can be done which leave me sometime to blog during office hour. Do i have a topic though? LOL, i don't! Let's hope that when i get my 'writing mojo' back, i will be able to share with you my little coffee updates. For now though, you may have your dosage of reading pleasures by visiting a good barista friend of mine blog, Humble Barista while i gather my thoughts and collate some recent pictures.

Till then and so long.

In my Bean Hopper this week- Tanzania Ngila AA

2010-07-08T22:26:00.002+08:00

For the past 3 weeks, i had two different blends in my Bean Hopper. The first, i named it AFRICAN BEE. It consisted of Medium-Dark roasted Kenya AA and Ethiopia Sidamo, bright and winey and when packed enough in the porter, able to stand out in the milk based cappuccino. The second is a test blend which i named it GAIA. Yet to retail but a perfect harmony of African, South American and Indonesian coffee. I roasted the Indonesian too dark though, giving a pungent aftertaste.

Today, i had some freshly roasted Tanzanian bean.Single-origin! When grounded, there was a burst of dark chocolate and strawberries. Pulled it at 28 secs, the dark golden crema with red hues just so picture perfect!! 3 sips was all it take for me to judge and the coffee was simply irresistable. Gonna share it with Sham, Ian and the rest tomorrow in the Academy.....

Featured in Artazza website, America leading on-line retailer.

2010-06-30T21:14:00.002+08:00

It was love at first sight when my eyes set upon those "designer cappuccino cups" which was oftenly used by leading professional barista during WBC. I later discovered that those cups have a named and it is called TerraKeramik. It was a must-have and before long, sets of red cappuccino and espresso cups was promptly on the way to Singapore.

I used it for this year SNBC 2010 and was pleased by the performance. It did draw both positive and negative attention. For every admiration that i received, there was also critics of it being over-rated, expensive and lots more. Nevertheless, the hefty price that it came with, it meets the basic purpose which helps me during the competition. It was thick, kept the beverage warm longer and just the right size and volume to meet the WBC requirement of a 5-7 oz cappuccino. The "standard" size cappuccino in Singapore was 9-12 oz and thus the infamous white porcelain, large round rimmed cups which barista associated to be the proper competition cups. You either get that in IKEA or Sia Huat!! I must admit though, learning to pour latte art in the Terra cups was a real terror but what it needed was just a few warming up session.

Coincidently, the top 3 this year all uses Terra cups and some how or rather, it managed to caught the eyes of Reto K. Meir of Artazza/ Terra Keramik. Soon after, i received a congratulatory email and an invite to be featured amongst the world top barista in their now famous website. How can i reject this opportunity? Do visit this link, as of today, the only barista in Asia (Singapore) to be featured among the like of David Makin, Tim Adams and many more. http://www.artazza.com/barista.php

Oh, my new set of Blacks is in the house. Time to unwrap these babies. Thank you TerraKeramik!!

A new coffee blend today that we have yet named.

2010-06-28T22:08:00.004+08:00

It was a good way to end a working day Monday! Roasting and blending and cupping coffee is always and will always be a good time to end any day. Most importantly, me and Sham came out with a good blend! A modification of our latest African Bee blend that was concocted especially for the June, Mitr Phol Barista Challenge.

We roasted all 3 coffees, one after another. We compare and contrast all three beans against its green form. We cupped and evaluate each origins before finally blending it via percentage and cupping it again. All within one hour after roasting, just before the freshly roasted coffee enters its de-gassing and curing stages.

I will summarized it in pictures but just to share the single origins that we evaluated right after roasting, in a few words:-

Kenya AA- Roasty sweet aroma with a slight hints of fruit (like grape). When cupped, the full bodied coffee slightly hit the sides of our tongue. Apart from that, did not get to taste much out of the Kenyan bean except that it was generally clean. Perhaps, the coffee is still in a shock and yet to release its characteristics.

Ethiopia Sidamo- Surprisingly, when nosing the coffee, a strong wave of dark cocoa hit our nostrils. So strong that it send a therapeautic wave down my body. In the taste department though, the hints of lemon starts to come out and after a few slurps, the sides of my tongue started gasping for 'air'. The acidity was so bright that i started to salivate! Of medium bodied, truly complex...

Sumatera Mandheling- Today, everything about this Indonesian bean did not fall in places like it should, except for the aroma. The aroma was chili spicy. Dry and when Alex joined in the cupping session, he mentioned peppery too. While cupping it, it appears too light, too clean and somehow, like a Latin American coffee more than anything although the low acidity of a typical Indonesian is clearly underlined. Will cupped it again after the curing stage.

For the new blend, it was tremendous but allow me to reserved my comments for now until we are ready to fully analysed it. This is specially concocted for a good friend of mine, Tony for his tasting session this week.

Here, are all the pictures of today:-

A Coffee flash forward!

2010-06-22T11:44:00.002+08:00

I was talking to a colleague about G.O.D (Grind on Demand) this morning and a recent encounter yesterday flashed through my mind which prompt me to take some of my office hours to blog on this:- Coffee on retail shelves, branding purposes or to serve the Coffee Enthusiasts better?

I will not mention names or brands and although i am working for a Coffee Roaster in Singapore, allow me to be in neutral ground.

I was doing a little bit of grocery shopping last night and when i passed by the escalator on the way up to the wet section, i was disgusted to see brand ABC and XYZ, piled up in two stainless steel cage with the packaging in such a terrible condition. Collecting dust and with some having small tears that caused the 'already grounded into powder' coffee spilling and leaving a trail. I pick up one and breathe through the one way valve and the aroma is stale and dead. With a yellow and red banner that screams 50% off, is this your way of branding? I guess it is true that everybody knows the coffee brand better and the "ooohhhhh that one" when the brand name is mentioned but if this is branding strategy, than don't bother!!

It also make me wonder what do you guys do if the coffee is really not sold. Discard or blended with some other coffees to be re-sold again? Sigh.......

Why can't we just stick to our gourmet practices, adhere to the Coffee Speciality Standards? Grind On Demand, Fresh is Best...........

A little update over what happened during the MITR PHOL BARISTA CHALLENGE

2010-06-12T21:31:00.006+08:00

I know this is like over a week late but hey, what do you expect when today is my 13th day at work with no off days since 31st May 2010!! Thank god tomorrow is a rest day before i burnt my next weekend, doing 250 cups of coffee in 45 minutes in a event at Adam Rd.

Ok,ok..... the Barista Challenge updates. Lets flash some event photos. (courtesy of Ian.)

First day was practice session and event set-up and it was a chaotic and hot day. 2nd day was qualifying rounds and it was even warmer and humid. 6 finalist from both event were determined and anyone can clearly see that the hot favourites are balanced in both Latte Art and Main Challenge. Let me search and add the photos of the winners here and after which, i will find some time to blog every individual winners in my next blog posts.

Latte Art Winners (3rd- Terrence, 2nd- Jason, Champion- Fadzly)

Barista Challenge Winners (3rd- Nizam, 2nd- Terrence, Champion- Jason)

And i am itching to throw a Latte Art Smackdown in August, now who is with me??

Owning how many Coffee Tampers is too many?

2010-05-26T22:12:00.004+08:00

I have been a Barista since 1998 and it wasn't until 2008 that i had a Coffee Tamper that i can call my own. It wasn't any fanciful brand name nor did it cost me a leg but it sure did serve its purpose well. As i was conducting coffee training then in various Singapore CCs, i find that my one and only Aluminium tamper could no longer survive the abuse of time. It was then i decided to get another one, a 100% "pai-kang" (stainless steel) training tamper from China. Perfect for those trainees that handled tampers like it was some heavy dumb-bell. Drop it for all i care, it is Cheap and Good!

In early 2009, i got a reason to buy me another. For the 1st time, i am competing in a National competition and for sure, i want to have some swanky tamper to match my theme. In came another nicely polished rosewood tamper and boy, i fall in love with it. Only problem, it was 56.5mm-57mm in diameter and i had loose coffee grinds on the sidewall of my 58mm Lamarzocco competition porter-filter. Disaster! End 2009, i got my 4th (a black bumper) and 5th personal Coffee Tamper and it was a mean, black convex-based Espro tamper that clicks at 30lbs. I uses it for SNBC 2010 and was really proud of it.

In a span of 2 months of 2010, March-April, my collection of personal tamper grew from 4 to 8. I won one during a Latte Art competition in Malaysia Barista Championship, sponsored one from Espresso Gear during FHA, courtesy of Anders from Expobar and another CafeLat Royal red (which my company happens to distribute now) from Chris Short of Cafetto.

This won't stop me from owning more. I am already eyeing the Cafelat Pillar Tamper and have been googling the RB range for awhile now. So, how many tamper is too many?

Competition Blend- MITR PHOL BARISTA CHALLENGE

2010-05-24T21:07:00.000+08:00

Honestly, it was not rocket science how CuppaChoice (the coffee roasting company, whom i work for! Duh...) came about to blend 60% Kenya AA and 40% Washed Ethiopia Sidamo for this upcoming competition.

It spark the innocent mind, thinking about (1) 2010 World Cup is hosted in Africa hence the blend of 2 great African Single Origins and (2) very rarely roasters in Singapore uses African beans as much as they uses Brazilian Santos or Columbia Supremo. Using either of this is rare, combining both in this occassion, is even un-heard off!

The beauty about this competition is that, CuppaBarista has always been about challenging the Barista to go compete on a different ground altogether. In our first edition, we challenge them to interpret their own understanding of what is a Cafe Mocha, on the second, we make them pull shots on the streets of Chinatown and now on the third, to try serve the judges two great but winey coffees.

Many tasted and called me to feedback on how tangy the coffee is. In the cafe, my fellow baristas faces folded in, trying to swallow the coffee down their throats. On both occassions, i grinned and my small heart fluttered.

My advice, please look beyond the high acidity and find the finish that eludes all of you. Experience it at the back of your tongues, swirl it around, gargle it before swallowing all down. Sometimes when you try hard enough, the acquired taste will come. Never attempt to try pulling a good shot. Stretch the coffee to the extreme, taste both a good, mediocre and a bad shot. Let it run long, stop at riestretto, under dose, over dose, whatever.... Tatse, taste and taste again. You will find the God shot, remember it and serve it to the judges on the 4th of June.

God bless and good luck!

Barista Competing for glory in this coming MITR PHOL BARISTA CHALLENGE/NESTLE LATTE ART THROWDOWN

2010-05-24T12:10:00.001+08:00

These are the Barista in the competition order and the Cafes that they are representing. Some familiar faces that will be competing are the Top 3 of CUPPABARISTA CHALLENGE II; Champion Andy from Starbucks, 1st runner up Natasha from One Caramel and 2nd runner up Sham from CuppaChoice. They are also all fresh from the recent SNBC 2010 which include Nizam and Jason.

Challenges will also come from Terrence (SNBC 2009) and in the Latte Art Challenge, Alif (SNBC 2009).

Good luck to all of them!!

MITR PHOL BARISTA CHALLENGE

1. Jackie (Jolly Frog Bistro Bar)
2. Terence (Boomarang Express)
3. Noribsham (Cuppachoice Café & Academy)
4. Natasha (1 Caramel Café)
5. Mustaffa (1 Caramel Café)
6. Fadhly (Cuppachoice Café & Academy)
7. Jason (Starbucks Coffee)
8. Cessna (Café Cartel)
9. Arfian (30 Mls Coffee Bar)
10. Nizam (30 Mls Coffee Bar)
11. Andy (Starbucks Coffee)
12. Main Pavan (Jones The Grocer)

NESTLE LATTE ART CHALLENGE

1. Arfian (30 Mls Coffee Bar)
2. Alif (Jones The Grocer)
3. Fadzli (Jones The Grocer)
4. Noribsham (CuppaChoice Café & Academy)
5. Art (Jones The Grocer)
6. Terence (Boomarang Express)
7. Fadhly (Cuppachoice Café & Academy)
8. Jackie (Jolly Frog Bistro Bar)
9. Andy (Starbucks Coffee)
10. Nizam (30 Mls Coffee Bar)
11. Jason (Starbucks Coffee)
12. Cessna (Café Cartel)
13. Han Bing (Café Cartel)

Remember to catch all of your favourite Barista in action from the 4th-5th June 2010 at Takashimaya.

MITR PHOL BARISTA CHALLENGE 2010.

2010-05-23T20:28:00.000+08:00

Having successfully organised the 2nd CuppaBarista Challenge last February, CuppaChoice and I AM A BARISTA was approached to help organise a similar event at a much bigger capacity- Civic Plaza, Takashimaya. This is the detail of the event!

Main Challenge: MITR PHOL BARISTA CHALLENGE 2010

Side Challenge: NESTLE LATTE ART THROWDOWN

Venue: Open space of Civic Plaza

Date: 4th-6th June 2010

Time: 11am-7pm daily

Details: 12-13 Barista will compete to be crowned the first Champion of MITR PHOL BARISTA CHALLENGE. Heats will be on the 4th and only 5 will compete in the finals on the 5th. Barista will have to prepare and serve 4 Espresso, 4 Cappuccino and 4 Signature MITR PHOL influenced beverages in 16 minutes.

Also being contested will be the NESTLE Latte Art Throwdown, where Barista will be creating magic with just freshly aerated milk, a pitcher and a flick of the wrist.

Apart from the two Challenges, the Sugar Tradeshow will also showcase big names exhibitors like POKKA, NESTLE, FNN FOOD, etc.

I will be the Coffee Host and CuppaChoice will also be operating a Cafe/Booth over the 4 days. Plan your time and be sure to catch us in June.

Why does newly opened cafe always placed ads for servers and/or sandwich makers but never a BARISTA??

2010-03-12T23:14:00.000+08:00

Each time i flipped the Classified pages, be it of the New Paper or Straits Time, i smiled looking at various advertisements of new F&B owners hiring F&B staffs. Coming from a background of Coffee Roasting and distributing of commercial espresso makers, ads that i always look forward to are especially from Cafe operators. You never know if they have already started purchasing espresso machines or find a reliable coffee supplier!!

What saddens me though, more often than not, the ads always look for servers and/or sandwich makers but never Chief Barista/ Barista! Unlike our 'richer cousins', the bartenders who are always sought after each time A NEW BAR OPENS, it seems that majority of new cafe owners does not even understand the terminology BARISTA!!

So what is a BARISTA? Barista is a direct translation of Bartender in Italian. Barista is a highly skilled professional who are trained to prepare coffee related beverages with a comprehensive understanding of coffee, blends, espresso quality, varieties, roast degree, equipments and maintenance. Barista are also 100% coffee passionate individuals who are willing to share their knowledge with budding barista and customers. Barista is also a profession that attains high regards in Australia and Italy, where experienced and top barista commands wages of bare minimum, AUS50 per hour as compared to SGD6-7(max.) in Singapore.

We have a perfect match of doctors and nurses for hospitals, lawyers in law firms, chef for the kitchen and bartenders in bars but barista in cafes? That is a pretty rare sight unless what you come across is a truly coffee connoiessurs cafe, where highly skilled baristas runs the show. To speak off, there are only a few cafes here in Singapore who deserve this acknowledgment.

A hint of who and where they are? Typically all these cafes always have winners and past winners of the Singapore National Barista Championship either running the business or working in one. Start looking for them today..........

My take on the recent concluded SNBC 2010

2010-03-12T13:11:00.000+08:00

SNBC 2010 that was held at Suntec Convention from the 25th-27th was by far, receiving the most awarness in its 4 year of history. Not only was there a huge crowd during the 3 days event, SNBC 2010 also had by far, the biggest participation in term of participating competitors.

In total of 23 Baristas (including myself) representing big coffee chains and well known independently owned cafes took part and this year edition also had a new Champion. Keith Loh from Oriole was 1st, John Ting also from Oriole was 2nd and myself from CuppaChoice, 3rd. SNBC 2010 also introduced the first ever Pura National Latte Art competition, which was also won by the same trio in the same consecutive order.

Here, I can summarised that as the championship progress on each year, the level of difficulty and bar of competitiveness goes higher. Barista from all over are exposed to media coverage of overseas competition, internal competitions from individual company and participating in short coffee workshops/barista courses that are offered by external coffee companies in Singapore. This I believe not only enriches every individual Barista but also every paying coffee drinkers as when the skills get better, the end result are happy customers with a good cup of coffee.

I hope to have a better and bigger SNBC 2011 and for sure, preparation for 2011 has already started for some Barista that I know. Go Coffee Industry, Go!!!!

2010-03-10T22:28:00.000+08:00

Set up as a FaceBook Group on the 18th of January 2009, I AM A BARISTA has never stop growing. From just 3 members on the 1st day it was launched, it achieved its first 200 members in the first month and today, 738 of us with another group set up in Malaysia, late last year.

We had our 1st barista challenge, CuppaBarista Challenge 2009 on the 4th of April 2009 which was won by Noelle, formerly from KITH Cafe & Bistro. 1st runner up, Melvin Seah from CuppaChoice and 2nd runner up, Rohit Singh from Geek Terminal.

The 2nd challenge was held on the 29th of January 2010 and it was an overwhelming response by barista in the industry. Held on the streets of Chinatown with crazy traffic, the challenge was won by Andy from Starbucks, Natasha from One Caramel coming in second and third place goes to Sham from CuppaChoice Cafe & Academy.

All in all, it have been a good start for the group and with the launch of this Barista Blog, I promise that we will bring Coffee to a whole new level altogher. Remember this Barista logo as this is omy word to you. I AM A BARISTA will shake this industry!

Like BOOMZ!! Welcome to my world of coffee.........