First off – it makes pretty good espresso. I know I am hardly the first person to make this observation, but I think everyone who tries it is pleasantly surprised. I think with a few adjustment…
But since the contest is dead now, I guess it doesn’t really matter anymore. Besides, I spent a lot of time and effort writing this piece, and Coffee Ritual is really a nice cafe with great food …
Apart from sampling and tasting all the wonderful food, I was fascinated by the Barista Coffee section for a few reasons. I simply love coffee and what more when the 2007 World Latte Art Champion ,…
Young, focussed and confident; these are all words that could be used to describe Sydney’s Jack Hanna, World Latte Art Champion 2007. But there are two words that best sum him up – driven and t…
As milk heats, the water in its structure starts evaporating from the surface. This concentrates the remaining fat and proteins into a thicker layer at the top of the pot. This layer eventually bec…
In June, I started setting up a new coffee and espresso Lab in Vancouver. This isn’t the CoffeeGeek Lab of 2006 either. It’s a fully dedicated 55 sq. metre room filled with over 100 way…
Malaysian coffee, called ”kopi,” is for some an acquired taste. Made by pouring boiling water through grounds held in a cloth ”sock” filter, it’s thick, strong and bit…
Behind the front counter at Fong Da, the cafe he opened in 1956, 82-year-old Tsao Zhiguang prepares a cup of coffee using a siphon pot. The brewing apparatus, also known as a ”vac” pot,…
The photo above wasn’t taken on Taiwan, but in one of our favorite Malaysian kopitiam (coffee shops): Sin Yin Loong in Ipoh, an old tin mining town a couple of hours north of Kuala Lumpur. Th…
To a coffee lover, the single most important device to acquire other than the coffee brewing apparatus is the coffee grinder. You may use any brewing apparatus, be it a French press, an espresso po…
