Lumpur Wakes up to nevycoffee revolutio!
The world of coffee in Kuala Lumpur is seeing delightful change. Once when indie and momsand-pops coffee shops were driven out from the neighbourhood by big chain coffee houses, the same afes have retumed with vengeance. And they’re not shy about it, either. They’re no longer tucked away in new breed of coffee parlours are visible and growing,
and ready to take on the big boys, too.
Atypical espresso. fem latte art Dessert
Kuala Lumpur is waking up to the fact that coffeehas taste, They need not be served in 140z plastic tumblers with syrups or even have frou frou names. So long as they are made from quality beans, the taste is easily appreciated
think this has much their horizons. They’ve
to do with Malaysians broadening good coffee abroad, and are
likely to come back and have better appreciation for good cup,” says Helen Hew, who runs Coffee In Love quaint coffee corner that fronts tattoo parlour in Publika, At her cafe, you get straight up espresso. mocha or latte. Certainly no frappes or frills, and she encourages patrons to sit and enjoy their drink Not that she doesn’t believe in takeaways, “but you’ll appreciate the bean flavour more when you drink it right away”, she explains,
IN THE WORLD OF COFFEE, THEY SPEAK OF ‘WAVES AND ‘STAGES’ TO DELINEATE THE VARIOUS ERAS OF THE COFFEE
ipping class, Illy orsity of Malaysia Different creations,
of Malaysia, Evelyn Leeis busy overseeing coffee appreciation class. The ‘class’ had just ended coffee art are creations on espresso-based drinks done by manipulating either the flow of milk into the coffee or, the stencils used to etch designs ‘on the milk foam. “They getkick out of doing who use latte art as vehicle to show their skills in design for milk-based drinks. As you can tell, coffee presentation is as equally important as having good coffee. Iily’s public classes run at least once month. The is listed on their website). Additionally Illy also
works to enhance the local coffee movement on larger scale. Apart from supplying their roasts to cafes and train the businesses they sell to. Evelyn says, “This helps us ensure that each cup served meets our Illy standards in every cafe, and we’re able to convey good coffee to our customers” For some, coffee’s progression is inevitable. In the world of coffee, they speak of ‘waves’ and ‘stages’ to delineate the various eras of the coffee business, Basically, the first wave saw the introduction of coffee into the common household, Then came the ‘specialty coffee with their designer names and colourful syrups. flavours and roasters procuring the best quality beans they can find, often from individual farms or co-ops.
Michael Wilson of Artisan Roast refers to this as the ‘sixth stage’ “(It’s) the largest
growth sector in coffee world, not just in KL,”
throughout the he says, In his view,
it was only matter of time for coffee to arrive at this level. For him and other roasters that have embraced this next, wave, coffee is all about freshness.
At Artisan Roast for example, Wilson sources zero-defect coffee beans from various estates and cooperatives and, by manipulating the way the beans are
roasted, creates cornucopia of flavours.
On anormal palette, the coffee may be hard kick, but once you discover how to enjoy it on its own, you can appreciate it for its delicate and multi-layered flavours
Michael Wilson of Artisan Roast Manipulating mik for latte art The baristas at Artisan Roast
Much of the changes we see today in the coffee drinking culture have lot to do with educated tastebuds,” says Evelyn “They may not know the difference between Kenyan from Sumatran bean, but they know good, or bad, coffee when given one.” And many no longer want to get their coffees large and upsized Similarly at Espressolab, educatingthe customers on good coffee remains at the heart of its business. Co-founder Joshua Liew says, “This paradigm shift in coffee culture certainly is notfad. People are rejecting packaged products. They want something real. It’s changed the way they think, and this has even transcended into the coffee culture. But Liew also pointed to Espressolab’s deeper mission, And that is to have people enjoy good cup. “Look, at the end of the day, it doesn’t matter if you drink your latte straight up or that you prefer sugar in it, Let’s not be pretentious What’s important is the link coffee will continue to have with the consumer,” he reasons, “The indie coffee houses will continue to thrive because they’ll have deeper connection with customers create community of like-minded people and provide you more than the average cup of Joe. Royal Brunei Airines fights to Kuala Lumpur operate daly from Bandar Seri Begawan,
Source: MUHIBAH, the Royal Brunei Airlines in-flight magazine, 2013 Mar-Apr, pages 40-44. Text recovered from the scanned page by OCR and lightly corrected; spelling may differ from the printed edition.
