Here is something totally non-coffee relate matter.
Here is a scene from the movie Slumdog Millionaire. Here is an illustration of determination and single-mindedness to a goal. Or maybe we can relate it to cofee… have problem getting a perfect extraction of espresso? Trouble getting microfoam? Rosetta that looks like an onion? Well, show some determination. Put in some sacrifice of time and money.
Here’s to my favourite scene in Slumdog Millionaire.
I have known Michael since the early days of Espressamente Illy in Pavilion KL.
His passion and commitment to the running of Espressamente is an example that Cafes’ Owner should emulate.
– His dedication to the high standards of espresso preparation
– His priority in ensuring proper barista training
– His focus in Customers’ Satisfactions
– His willingness to share knowledge
– His readiness for constructive criticism
Espressamente is one of the VERY few cafes where REAL BARISTA works.
Check out the Interview of Michael D’Alessandro by Wee Chuan here.
FHM 2009 is the Malaysia’s Official Food and Hotel show. The previous show was in 2007.
The event held in KLCC Convention Centre on the 11th to 14th August 2009. For Trade Vistors only.
Of course what were really interesting to me are all those coffee players bringing their best for the show. Who was there? Barista Coffee, Bon Cafe, Classic Coffee and Beverage (previously Simplex Maju), Dankoff Coffee Specialist, Mister Coffee and a few smaller players.
Noticeable missing was Coffex Coffee. They had a pretty large booth in 2007.
There were others quite interesting showcase of food technology, pastry art, bakery course, equipments and many more. Of course, one gets to sample some pretty tasty food too.
Ok, back to coffee. Well, I drank quite a few cups of coffee… espressos, cappuccinos, hot chocolate…yum yum yum.
Here are some photos to tell the stories.
Expobar in action in Malaysia. Serving Lavazza. Lavazza is making a comeback too.
Expobar 2 group on display
Here is the Expobar G-10 Single group. Really glad to see the Expobar entering our market. Price is decent and if you have a good barista, it can make you very good coffee.
Nuova Simonelli Aurelia, Official Machine for the World Barista Championship
2 Group Aurelia. Really love the red colour. Really sexy but sexy stuff cost money.
2 Group Francis! Francis! A capsule machine. The IPERESPRESSO.
1 Group Francis! Francis! If all you want is convenience and very average espresso, Francis! Francis! will give you that and looks good at the same time.
The Pressto SuperAuto. Looks expensive. Didn’t bother asking about it. Will make your life easy if all you want is average coffee.
Avanti Espresso. I don’t dare to ask for a drink. First, in such a specialized exhibition with many competitors, and they used UHT milk!!! Not even in a chill box!!! And the espresso extractions I saw were mainly “gushers”.
Korean Stone Coffee Roaster. This guy is interesting. The only exhibitor showing a roasting machine and they were Roasting Coffee thoughout the event. This roaster cost USD5K.
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Another interesting product. Rice Biscuit Maker. This machine can make a rice cracker using only 1 teaspoon of rice. And a rice cracker is produced every 10 seconds. Really cool man. Oh Yes… tasty and healthy too. Imgine they sell for maybe RM5 for 10 pieces. 10 pieces only uses 10 teaspoons of rice man. This machine cost USD5K.
I have always been thinking of doing a story on the History of our Malaysia coffee / kopi culture.
But thanks to Coffee Ritual, no need for me to do so.
Here’s the excerpt:
The roasted concoction mentioned above has creates a beverage known as kopi (coffee in Malay language). If you order a cup of kopi in a kopitiam, however you will ended up with a cup of milked coffee instead. How is this come about? This is a hint that initially the proprietor of the kopitiam did not feel comfortable with the concoction they have created to be served straight black. To hide any undesirable flavour in their kopi, they added lots of condensed milk (fresh milk is expensive). Hence, by default, kopi is served with milk. If you desire black coffee, you should order kopi-O, O is black in Hokkien, a Chinese dialect. Again, be aware that it is sweeten with sugar, the proprietor still find it uncomfortable to serve you a straight black unsweetened coffee. You must order kopi-O-kosong, kosong is “nothing” in Malay language, to get your black unsweetened coffee. Just a word of caution, if you are use to good quality arabica coffee and cannot settled for anything less, just avoid kopi-O-kosong.
Check them out.
Coffee where passion is tempered with reality 