“I will go all lengths to find great coffee. For purists like me, the espresso brewing method magnifies the potential and will extract all the goodness of a coffee bean or blend. But it can also be disappointing as it is hard to get it right. When it does go wrong, it can be an awful experience”

Read more on the cover story “Coffee lovers express love for espresso”.

The idea of the latte art contest is to provide a platform for the coffee baristas (doesn’t matter if he/she is a home or professional coffee barista) to not only to compete against each other but to share knowledge between us.

Also, I hope that through these activities, we will have a bigger and thriving coffee community in Malaysia.

So, I have created a survey form to see if there is enough interest out there for a first unofficial latte art competition. Please feel free to complete the survey and forward to your friends.

What We Need For The Competition:

1. A host, can be a home/cafe ( I will be glad to host the competition at my home for the 1st one).
2. Sponsors (goodies for the winner).
3. Contributions (for the coffee beans/milks/tools/snacks/machines).
4. Competitors.
5. Judges and crowd.
6. Anything that can make the competition even better.

Got more ideas on the competition? Leave me your comments below or contact me.

For your information, Wega grinders are manufactured by Compak, a Spanish company that also manufactures Ascaso brand of coffee grinders, which you can find at ETC concept store @ The Curve, Damansara.

The grinder is still in good condition and is capable of grinding fine enough for the most demanding espresso enthusiasts.

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The used Wega grinder up for sale.

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As you can see from the sticker on the side body of the grinder, this Wega baby was born in 2002 but has been seldomly used and been kept in store for a long time.

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Comes with a built-in floating rubber tamper but I would recommend you remove this to give more clearance so it is easier when you remove the portafilter below the dosing chamber (unless you are those using just 7gm per cup). Less mess for you when you are filling over the top for the Stockfelth/NSEW distribution method.

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Check the video above for the dosing action.

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This is a stepped grinder. It is at around mark 65 for the 2-month old Jack Hanna’s beans that I tried last week.

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Check out the video above for the grinding action.

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The dosing chamber. If you are the sinful people of filling the doser till full, the electronic switch board on top will activate the grinding process when it is less “full”.

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An even coffee bed waiting for extraction.

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Nice even pour. Honey flowing crema!

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Check out the video above for the extraction process.

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Yummy, how can I resist not drinking?

If you get to read this far and interested in buying this used Wega Max grinder, please contact me or use the comments form below.

To celebrate the passing of year 2009 and to welcome the arrival of year 2010, we have manage to get the support of two lovely cafes in giving YOU, our lovely reader and Coffee Lover, a very special…

This year-end promotion is brought to you by KF Chan, the man behind Coffee in Malaysia and is participated by two great cafes, Coffee Ritual and Espressamente-Illy.

To know more more about the promotion, click here for the details.

Photo credit: Jon.B.

The general consensus for hot drinks is always drink them while still hot because at that temperature, they always taste the best.

Unfortunately, this is not the case with brewed coffee. Of course, you have to brew the coffee at near boiling water (96degree Celcius to be precise) in order to extract all the best coffee flavours that particular coffee has to offer. However if you intend to taste the full potential (especially when you are drinking a single origin coffee), then read on.

The temperature of the coffee after brewing is usually around 90degree Celcius or less depending on the various factors like brewing method used, cold/warm cups, quality of the coffee maker and etc. At this degree of drinking temperature, it is mission impossible to be able to identify the real coffee flavours and cut through the roast flavours. And most of the times you will get your tongue burned if not careful enough.

So what is the right temperature to start drinking your coffee? Let it be slightly cooler and only start drinking it when it is around the 70degree Celcius mark. From my experience of drinking a freshly brewed single origin coffee (either it is a Kenyan, Costa Rica, Sumatra, etc.) every morning, I would say coffee is at its best when it is around 60-65degree Celcius mark. That is when you get to taste the natural sweetness, full body, fruitiness (acidity) and other coffee flavours (that will depend on how good is your taste palate). If you do drink wine, then you might understand what I am trying to say here.

DO NOT BELIEVE WHAT I SAID?

Try to brew a cup of single origin coffee at home and only start drinking when it starts get warm.

Photo credit: Coffee Geek, Jimseven

So what are the mods that Irving made? First and most importantly, a new pressurestat was replaced over the original that came with Oscar. This mod made a huge difference to the quality of shot because the old pressurestat was tuned to 15bar of pressure, which is way too high to extract the espresso.

Now the Oscar is happily in its optimal brewing pressure and is churning way better espresso than never ever before. In the mouth, the espresso is sweeter, acidity is much more refined, has better body and overall balance has improved by miles.

The other mod is replacing the original 4-hole steaming tip with a 2-hole tip. The steaming power remains the same but there is more control and better vortex to create silky microfroth. This simple mod has definitely made steaming 12oz milk on Oscar easier than previously and made me happier as I am able to pour decent latte art on the espresso this time.

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One last mod was replacing the water tube but that is optional. Forgot the reason why Irving made this change (probably you can add onto this). If anyone owning an Oscar and ready for the mods but is no DIY person, lrving can do that for you for a small fee.

Also in this home barista jam, KK Yoon brought some coffee beans that he brought back from Thailand. The coffee beans was store in a vacuum bag instead of Vacuvin. The benefit of this bag is less oxygen in the bag, space saver and can be kept in freezer without worrying the coffee beans will absorb other flavours.

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Unfortunately, this kind of vacuum bag with pump is not readily available here in Malaysia. So for now, I will stick with my Vacuvin as it is serving me well in keeping my coffee beans fresh for a month or two. But most importantly, buying freshly roasted coffee beans is the only way to continue drinking better coffee.

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Jack Hanna – 2007 World Latte Art Champion is back at FHM 2009, courtesy of Barista Coffee.

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Jack Hanna in action, steaming & texturing the milk with complete attention.

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Jack Hanna is showing Barista Coffee barista the right way of milk texturing. Wish I also get a class from the master himself!

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A set of beautiful latte art, rosetta with heart & tulip.

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Another set of perfect latte art, rosetta & a lovely heart. Wish I can also be that consistent, more practice in the future!

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Lastly, a picture with the master barista himself. See how tall Jack is!

I tasted Jack’s espresso and cappuccino. The espresso was sweet with a nice velvety chocolate mouthfeel. The coffee bean is Jack’s own blend and I believe it is just a 2 or 3 bean blend as the objective is to get a sweet espresso and blend well with the milk.

If you were also at FHM this year or in 2007 and get to taste the coffee by Jack, what do you think of? Leave me your thoughts on the comments section.

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I was really hungry by this time after Papa Palheta and this main course of Bangers and mash (S$15) definitely did not disappoint.

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Keith pulled me this shot. Look at the thick, reddish, tiger-like stripes crema. Very intense shot, great complexity with a bitter sweet chocolate finish after-taste in the end.

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Cafe Oriole is not only a coffee bar but also a real bar selling cocktails.

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The winning trophies of the duo winners.

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Variety of coffee tampers, coffee bean samples, a siphon, a Compak grinder and a commercial blender behind the counter.

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Ordered another Oriole special, a Chilli Mocca coffee. This drink is a combination of chilli juice, chocolate sauce, a shot of ristretto and topped up with steamed milk. Also, lovely latte art on top by Keith Loh.

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PID-ed 2 group La Marzocco GB5 espresso machine and John Ting behind the counter.

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Very excited meeting John Ting, the current Singapore barista champion after I knew him from the Moses Chan’s coffee programme. Chatted with him briefly and he was really friendly in sharing his coffee knowledge with me.

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If you are looking for good, authentic Australian food, then head over as this place is opened by an Australian couple.

Next up was Papa Palheta. It is a newly opened coffee place started by Leon. Papa Palheta is a location hard to find and it is located at Hooper Road off Bukit Timah Road (note: it is a long road by itself divided to Upper & Lower Bukit Timah Road).

The only tip is it is located near Newton Circus. So stop at Newton station if you are taking MRT. Even then I took some time to find this place and had to call Papa Palheta so I don’t waste time going round-and-round. Under Leon’s directions, I finally reached there and was very hungry by then. Unluckily Papa Palheta is not a cafe but just a coffee retail store.

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If you find this signboard, then you have found Papa Palheta.

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Papa Palheta is located behind the main Bukit Timah road.

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And you have to enter through the back alley as that is the main entrance.

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Papa Palheta is not a cafe, it is just a retail coffee store and sells its’ own roasted coffee beans.

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Papa Palheta has a kitchen area with an espresso machine & coffee roaster, a small office and a tasting bar.

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Tasting bar.

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I was invited to the tasting bar to take a rest after the long walk to Papa Palheta.

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Very nice interior inside the tasting bar with antique-like furnitures.

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Coffees on display.

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Some lovely accessories.

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And very nice ceiling lighting.

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Leon chatting with Mr Tan from Fresh Cafe, a coffee distributor in Singapore.

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If you want your coffee ground before leaving, there’s the Ditting grinder up to the task.

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After the rest, I headed to the kitchen with Leon. At the same time, many people came in and Leon had to make several rounds of coffee drinks.

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A nice, beautiful retro 2 group Elektra machine.

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3 commercial grinders in the kitchen, which can be used for different coffee beans.

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The Diedrich roaster, which can roasts 5kg at a time.

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Highlander Coffee also owns a Diedrich roaster but this one has more controls.

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Under my request, Leon allowed me to make my own coffee, an 8oz latte.

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I like these coffee photos on the wall inside and outside the loo.

In the end, I bought the Terra Firma blend, which is a 4 bean blend. On the bag, Papa Palheta describes the coffee as:

Earthly flavour with rich vibrant high notes, zesty lemon overtones and a bittersweet chocolate finish.

My verdict on Papa Palheta: Leon is a passsionate coffee guy and has a simple business model, which I hope it can be a success.

So I thought why not? I can go hiking one day as I rarely exercise these days and my waistline seems never going to go down again. So one fine Saturday, I managed to go Broga Hill with my friends and eventually reached the top.

Never thought I would as I nearly give up after reaching the first peak. I was so tired, breathless and blood rising till the top of my head as I did not sleep much the day before.

More importantly, I am afraid of heights and the other two peaks just seemed so far away. Nevertheless, I raised my courage and kept going forward till I reached the top. Suddenly, the road to the top somewhat is more relaxing and not so hard at all.

From this hiking experience, I learning something very valuable.

SET YOURSELF A GOAL and DO NOT GIVE UP !

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It was only 5am in the early morning when we are heading towards Broga Hill @ Semenyih.

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On the watch, it was only 5.11am when we get ready ourself to start our hiking mission.

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Thought we are the few of the early ones. But it seems we are not the only ones aiming for sunrise.

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Tired faces as we took more than an hour to reach the 1st peak. We and other early hikers also wasted some time finding the right path to the top.

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But it was well the worth effort as we rested more than enough and patiently waited for the sunrise.

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I somewhat liked this shot very much…so moody!

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Other hikers were already on their way to the 2nd peak while we were still resting from tiredness and darkness.

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We reached the 3rd peak finally. Looking behind, there were so many people on both the 1st and 2nd peak.

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A more close-up look from the top.

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But in order to reach this 3rd peak, everyone had to give their helping hands to pull their friends and other hikers up as the rope is torn to a size too short for any use.

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That’s teamwork and how we humans should treat each other by giving out your helping hand and care!

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Picking out the sun with my bare fingers.

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Group picture of us on the top of the peak.

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How satisfying it was to be on top of Broga Hill when I almost gave up after reaching the 1st peak. The sweat is not all lost in the end.

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We are on our way back down the hill but there are still many hikers going up to enjoy the view.

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Nature at its best, so relaxing!

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There is a rubber plantation at the foot of the hill, so you might be interested to see rubber tapping if you have never seen before in your childhood like me.