Coffee of the day

C-2 T-2 blend. A delicious blend indeed. A smooth and creamy mouthfeel blend. I drank it as a mocha. I added too much chocolate because it turned out too sweet.

Coffee of the day

Intelligentsia coffee tasting

 

 Somewhat sparkles and not very acidic with a definite juiciness in the body.The roaster's tasting notes state that there is honeydew and pear. To me it seems more of a kiwi notes than pear.  I had an interesting lasting sensation on the tips of my tongue that was salt-like, but also Sweet Tart like fruit tart.  It would be a nice morning cup.

 A friend of mine, Suhaimie bought a beautiful red bag of coffee.  This red bag contained an organic coffee called "Anjilanaka, Bolivia; San Juan Ocho Estrellas"—a long name for one bag of beans. Anjilanaka means "angels" in Bolivia's native language, and this coffee was named after Intelligentsia's big expansion into the Los Angeles market. The coffee was grown on the Estrellas Farm, by San Juan the eighth. The Estrellas Farm is located in the Caranavi region of Bolivia, and coffee is grown about 1,800 meters above sea level. All this information may be interesting, but the truth comes out when brewing this special bean. The Bolivian's has floral beginning but the honey-like body and sweetness accented the pear notes they  described. These flavors became apparent right away—they moved along into an interestingly light chocolate finish that stayed with me through each sip. And in my nose, I could feel a nuttiness that reminded me of Nutella on waffles. It's reasonable to say this coffee is a must-try, ask Suhaimie if he has any left.

Long john silver

Sipped once, sipped twice. Hello Mr Dustbin.

Traditional Cappuccino

What is a traditional cappuccino? 50% foam 50% milk. We expected something more.

The milk foam was smooth, chocolate powder was delicious. But what makes a coffee good, milk or beans?

When an espresso taste like soot, it could means the group head hadn't been clean for months or the beans was roasted beyond espresso roast. So does yours taste like one?

A Barista should maintain his machine well and taste the consistency of your espresso once in a while.

She likes Manga drawing and coffee.

This lady here is passionate for 3 things. One, she loves cute fury animals, manga drawing and definitely coffee.
She picked up coffee more then 10 years ago and a year later she focused on manga drawing classes full time.
It was only 2 years ago she reignited the passion for coffee. Currently working full time at CuppaChoice Cafe as a Barista/trainer.
Unknown to many, Lynette actually competed in 2010 SNBC. Surprised...?

 

Grapes and Chocolates

Fadhly, Fad in short, turning 21, single and available. A rocker and a Barista/trainer says coffee best paired with chocolate and grapes. But why? Simply because certain beans exhibits those flavours.
He is currently pursuing the art of roasting, being train under the wings of Suhaimie Sukiman (SNBC 2010 & 2011 2nd runner-up). Roasting allowed Fad to understand the individual beans characteristic in depth.

He says,"It is satisfying to know that I created an end product; referring to the roasted beans. I like to explore in different roast level at times and create different R&D blends. Well, coffee is a never ending journey like what everybody says".

Competing in the Nationals for the first time, he was cool and compose through out the competition. Before SNBC, he had participated in a few Barista competition like the Mitr Phol Barista Competition 2010 held at Takashimaya organized by CuppaChoice and Oriole latte art throwdown last year.So he was well prepared after all. All the best Fad. "POP oh...!"..

Suhaimie and Fad in the green bean room.

Barista trainers and their bag of tricks

First time competing in SNBC

Arfian from Darcis Jean Phillipe has been a coffee lover since young. He picked up latte art ealier last year. He has participated in Cuppa Barista Challenge II and 2010 Mitr Phol Barista Competion held at Takashimaya organised by CuppaChoice International; which he made through the finals. He said," I didn't had any script for the competition. What i presented was genuine and spontanious. Honestly i was very nervous during that 15 minutes, i felt that i lack of confidence and I was dissapointed at myself. I won't give up and I'll be back better than ever next year!". It was an eye opener for him and i wish you all the best in your coffee career.

His espresso blend, concocted by himself through r&d on his own gotten him full marks for his espresso evaluation. He like blends that could present cocoish hints and floral aroma. He had a unique signature beverage, it's called "black dol", inspired from an asian desert called Chendol. Very interesting.....

SNBC Finalist 2011

Terence Ching, one of the finalist for 2011 Singapore National Barista Competition, SNBC in short. Has made a comeback in the National scene better then ever. After being away for the past one year, he clinched 3rd runner-up in this year's competition.He was also the 1st runner up for 2010 Mitr Phol barista competition held at Takashimaya,organised by CuppaChoice International.
I asked, what was his recipe for success. He said, " It's pure hard work and the cofidence i showed to the judges". So Baristas out there in Singapore, never give up alright!
His signature bevarage, salted caramel espresso machiatto. Sounds very interesting. "I would love to try it out one day". He finally shared his "secret" blend. The beans were Brazil Cerado, Ethiopia Sidamo, Indian Monsoon Malabar. It was smooth, round and has bright acid with a heavy mouthfeel.
The beans he had was limited,"I think i had the last cup". However you can get the man himself to pour a cup for you at Joe and Dough located at Suntec City or make roast-on-demand purchase from CuppaChoice Cafe.Academy.Retail.Roastery at No. 3 Temple Street.

Very cool and compose

Terence's Signature Blend

C2T2 blend

In the hopper today at CuppaChoice cafe, their famous All Day Supreme blend and a promotional blend, C2T2 blend, The twin of CinCin blend; won 2nd runner up in 2010 SNBC by Suhaimie Sukiman.
I drank it as an espresso and as a cappuccino. The espresso has a unique brown sugar sweetness; as though I'm biting on Mitr Phol coffee sugar. With hints of semi sweet chocolate. A low acidity blend, lovely! With addition of milk it lowers the bittersweet flavour and made the cappuccino taste like milk chocolate, yet retaining the brown sugar sweetness at the bottom of the cup. If you're a mediumn body espresso drinker, try this! I give it 4 out 5 points.

Ethiopia Yigarcheffe on pour over

Somehow i prefer it as an espresso or as a latte. To me there isn't enough body to the cup when i drank it black. However i noted hints of floral and light notes of blackberries at the side of my palate. Lets try in iced..

Coffee of the day

Coffee of the day Ethiopia Yigarcheffe. I'd prefer it as a piccolo latte. Its rich creamy and dark cocoa mouthfeel reminds me of of eating banana splits during a hot day; soft sweet texture.

Day 1 of block leave

So this is the first day of my one week break from the Army. I went to Cuppachoice, suhaimie was roasting as usual. They guys were blending a modern day mocha java, beans were Sumatra Mandhelindg, Ethiopia Yigercheffe and Djimah. When i sipped the espresso its as though i'm having smoked salmon/ beef. I personally describe it as a savoury blend. It will definitely goes well with cheese and biscuits. Yum..!

It's back

It's back...