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5 secrets to a perfect cup of coffee
Singapore's finest local coffee baristas share the tricks of their trade
To you it's a simple cup of coffee, to them it's a fine art. Coffee is big business.
It’s been estimated that 2.25 billion cups of coffee are consumed globally every day.
In Singapore, there has been an increased demand from coffee connoisseurs on the hunt for top-notch brews, and as a result, specialty coffee bars have sprung up all over the island.
For these rival coffee shops and cafes, it isn't enough for each cuppa to be perfect, it has to be a work of art.
Here they share the secrets of their trade.
At 40 Hands, a good coffee is a complex combination of the barista, top quality beans and an excellent grinder.
Splash out on a really good grinder for your beans
Harry Grover, the knowledgeable barista from 40 Hands highlights the importance of getting your hands on a good grinder.
"A world famous barista once said that buying an espresso machine without a good grinder is like buying a car without a steering wheel," says Grover.
"Most people who buy super shiny expensive espresso machines aren’t aware of the importance of the grinder. The way the beans are ground affects the quality of the shot that is extracted."
Lesson learnt: a grinder is as important as the machine you pull the coffee from.
And if you're wondering, there is no secret reason for the cafe's name. Grover happily shares that it stems from the fact it takes approximately 40 hands to bring a coffee bean from growth to brew.
40 Hands, #01-12, 78 Yong Siak Street; tel +65 6225 8545. Open Monday to Sunday 8 a.m.-6:30 p.m.
At Papa Palhetta, coffee is the magic solution for a number of things.
Do your washing up with stale beans
If you thought coffee was just for drinking, think again.
Dennis Tang from the boutique coffee shop, Papa Palheta has some inventive uses for coffee beans.
"Stale beans can be used to remove bad odors in fridges. Ground coarsely they can be used to clean greasy pots and pans, as a pest repellent by sprinkling a few coffee beans around specific areas and even as an exfoliant for your face," says Tang
To top it off, it costs next to nothing, is organic and has Mother Nature firmly in mind.
Papa Palhetta, 140 Bukit Timah Road; tel +65 9838 3103. Tuesday-Friday and Sunday 9 a.m.-7:30 p.m., Saturday 9 a.m.-9 p.m.
Tell it like it is, says The Plain's owner Vincent Teng.
Do not fear the barista
Vincent Teng, owner of newly opened Melbourne-inspired cafe The Plain, says coffee drinkers should let their barista know if the coffee they’ve made is not to your satisfaction.
"Don’t be afraid to ask the barista to change the drink," says Teng. "The customer is king, no matter how quirky your order may be. A barista makes coffee and hopefully makes your day!"
So next time you feel like an extra large, decaf, super hot, soy Americano, with extra foam, go for it. It's all about customizing your cuppa.
The Plain, 50 Craig Road; tel +65 6225 4387. Daily 7:30 a.m.- 7:30 p.m.
So many beans so little time, at Oriole, they believe in experimenting regularly.
Experimenting is the name of the game
Keith Loh, passionate owner of Oriole Café, is the reigning Singapore National Barista Champion and also won the Pura National Latte Art Competition 2010. So you could say he knows a thing or two about coffee.
"Experiment with different beans and use different brewing techniques till you find the one you like best," says Loh.
"Coffees range in taste from rich, full bodied and aromatic to light and floral tasting, so there is a coffee type there for everyone, you just have to experiment to find the one that’s right for you."
Oriole Cafe & Bar, 96 Somerset Road, #01-01/05 Pan Pacific Serviced Suites; tel: +65 9320 1267. Monday-Saturday 11:30 a.m.-11 p.m., Sunday 10:30 a.m.-11 p.m.
Freshly ground coffee is the secret at Cuppa Choice Café & Academy.
Believe in G.O.D
“Believe in G.O.D, or, grinding on demand," says friendly barista Suhaimie Sukiman from Cuppa Choice Café and Academy.
"Coffee powder only stays fully fresh for 15 minutes, so it’s highly important to grind for each customer, this will ensure the freshest, tastiest coffee possible.
So if you don’t hear the grinder, get out of there.
There’s better coffee to be had and not just at the closest Starbucks.
Cuppa Choice, Café & Academy, No. 3 Temple Street; tel: +65 6897 2822.
