'I wasn't really a coffee drinker.'; When someone who breathes and lives coffee starts his conversation with this sentence, we know we're in for an exciting story. Meet Leon Lee, our Wholesale Account Manager. From 'coffee is gross' to 'OMG COFFEE PLEASE', he shares with us his 10 years and going coffee journey, from making your coffee to teaching how to make coffee.
Just by looking at Raina's cheerful smile is enough to bright up one's day. Her bubbly personality makes her very approachable, an asset the F&B industry needs. Order coffee from her and you'll get your coffee served with a side of good mood. Originally from Korea, she came to Singapore almost two years ago to further pursue her career in coffee. She tells us how she started and the principles she abide to that helped her get to where she currently is.
Black coffee in the morning. Iced latte in at noon. Coffee cocktail to wind down for the night. This recipe makes 2 servings (or 1, if you like a big cup), fuss-free and absolutely delicious.
Cascara meaning ‘peel’ in Spanish, is the skin of the coffee cherry, which is usually discarded after the cherries are washed and dried. The cascara is also our way of recycling leftover coffee pulp to create the base for a unique and refreshing tea.
Dreaming of a sugar-free and creamy cold brewed coffee? Here's a naturally sweet and dairy-free cold brew recipe that you oat to know!
Ever wondered why the baristas at your favourite café use these specially designed kettles with a characteristic long thin spout and thick handle? Does it actually make a significant difference to a pour-over or is it just a visual gimmick employed by baristas to whet the appetites of coffee drinkers?