After the Asia Barista Championship, took some time to visit Highlander Coffee.
Here are some pictures but unfortunately I was so engross with drinking the coffee that I totally forgotten to take any picture of the coffee. But I can assure you, they are great.
Here is Cedric (left) and Phil (center).
The “sexy” Vibiemme espresso machine. Slurp (salivating).
And they have this 6 feet tall coffee roaster.
Phil made me an excellent espresso. Why is the espresso excellent? What are the ingredients?
1. Fresh roasted high quality arabica beans.
Someone said to me once, “roast your own coffee lah, it’s not rocket science”.
What image they have in mind is someone standing over a big iron-casted wok and roasting their beans. Well, if you are thinking of those cheap traditional kopi you get from any kopitiam, then yes. It is no rocket science. But let me ask you, the next time you go to any kopitiam, order a cup of kopi-O, and try drinking that without milk or sugar. Then you tell me how nice it is.
Traditional kopi has its place in the market. First, they are cheap. Then, combine them with the correct & optimum of condensed milk + evaporated milk + sugar, they can taste quite decent. I enjoyed my kopi at Kemaman kopitiam too.
But a great cup of espresso is a totally different creature.
To combine a few different regional coffee at the optimum ratio, roast them to their correct profile require great skills, patience and a discerning taste buds. May not be rocket science, but it is quite near.
2. Barista Skills.
Phil is definitely a qualify barista. Not the same as *Star$’s “barista”. Just like doctors, you got the “Dr. House” type and you got those “bomoh” type. Phil belongs to the former type.
That was a Vibiemme. Though i’m proud of my Gaggia Baby, but when you compare good and great, mine can only reach the “good” stage. Sigh… I’m so jealous 🙂
So if you people are in Singapore, pay them a visit. Get the direction from they newly renovated web site here.
*Note: I hope you guys know what Star$ means.