Last weekend cupping

Tasting coffees from microlot farm by Alvaro Sanchez and Terence's girlfriend, Priscilla at Toby's Estate Asia at Rodyk Street.

I heard a lot about Panama Geisha and now it's in my top three favourite coffees, instantly after the third slurp. The beans were roasted in a Probat sample roaster. The Panama beans tasted so unique; tea-like, lemony, mangoes, peaches.Tasting it in a cupping form along side three other Costa Rica Micro-Lot Farms. An almost similar to Ethiopian Nekisse that i really liked. I really wonder how superb it will be brewed as a chemex or a clover (any tasting invitation guys?).

Recently, I just opened up a public Facebook page called "Freelance Barista Singapore". Coffee addicts please go and like it alright. Registered myself in the Singapore Coffee Association Halloween Latte Art Throwdown organised by Toby's Estate Asia. Still waiting for a comfirmation reply.

I hope I won't get sued by you know who. I have no intention of creating another coffee organisation for the purpose of opposing the current ones. It's just for leisure and to provide a helping hand in need. I'm oppening two more admin position of anyone interested.

Which reminds me, cafe owners and home Baristas. Remember to change your syphon cloth filter after certain number of brews. I had a cup of coffee via syphon recently, and the coffee smells of unwashed milk cloth left moist overnight! Feedback given and i hope it'll be changed.

129 days

The leaves are emerging. I replanted my plant into a new pot with fresh soil and added some fruit fertilisers.I hope you will blossom by the time I ORD next year.

120 days old

My pot of coffee shoot is 120 days old now. I just put a layer of fertilisers and a layer of used coffee grounds (Brazil Santa Alina). I hope you'll turn out fine buddy..
Weekends was coffeelicious but it was a forgettable. Expected something impactful.

What makes up a barista

A Barista is made out of true passion, honesty and great hospitality.
We're 60% self trained, 30% on-the-job training and 10% that comes from feedbacks and knowledge shared by others.
Even though it's a small percentage, it still matters alright.. But if your beans are store in open containers directly under bright light. I say you're nuts if you don't even know about storing coffee!