Just the way i like it..

It's a very rare occasion that i have coffee at Jimmy Monkey Cafe & Bar and it no longer will be that way. One reason being, the coffee impression I had during my very first visit , the Espresso is really sharp on the palate, i really don't prefer costa rican beans as an espresso. The blend was over extracted as a latte. Nevertheless the Barista and I were acquaintance and now friends. That experience will no longer be that way. Let me share with you.

Recently had a cappuccino on the eve of good friday, I was very surprised that Asyraf(pics below) made a bloody proportionate cappuccino in that big sized cup. Often other cafes, focus much on the latte art and forgotten the proportion aspect.
This dude here, just set a benchmark for my tastebuds. I love the "bite" of foam on the cappuccino.

I'm very particular about the coffee I'm having but at the same time I do not want to reject a badly done ones. Rejected coffees will be eventually thrown away, why waste when there are severely malnourished kids in Africa, even the homeless and the uncared aged folks in Singapore. The milk as well as the coffee, hard working farmers harvest, grows and groom the plants diligently. All their effort will be wasted. Consumers have be aware that it's a tedious process to get that cup of coffee. I've been through financial difficulties and I know how it feels like.

So Baristas out there, practice hard on your set of skills and minimise your wastages. Never ever overlook your skills. The cost of every wastage, could actually feed the poor.