Cold Brew Coffee is a rising trend in town and we sure are embracing it.

You might have seen food journals, magazines, blogs and your social media feeds bursting with pictures or reviews of Cold Brew coffees. It is for sure, the new it coffee at the moment.

Why do people levitate towards Cold Brew Coffees? There are a couple of reasons. And the ones who truly appreciate their coffee will taste the robust and concentrated flavours in cold brews, while still enjoying the taste of the coffee itself as opposed to downing it like an espresso.

If you are still confused, here’s a simple read on What You Need To Know About Cold Brew Coffee.

How is cold brew made?

Coffee is first grounded, then steeped in either chilled or room temperature water for up to 24 hours. This intensifies the coffee extraction process, as you’re physically letting it ‘sit’ for a longer period of time. Same goes for slow-cooking and braising for hours and hours – you get the best out of it through the process of slow-extraction.

Typically, the coffee is then diluted to be served or poured over ice cubes.

This traditional method of serving it prevents the consumer from taking in too much coffee at a go, as the effects of drinking it directly could be equivalent to swallowing a few espresso shots at once.

We can’t say for sure how long the hype for cold brew coffee will last. But one thing we are certain about, is that we will be fans of it for a long, long time.

Well, of course, until a new and fancy way of extracting and serving coffee is invented. But until then, we will return to these places for the Best Cold Brews in Singapore.

Cold brew coffee is the new ‘It‘ drink. Trust us when we say that we are onboard the Cold Brew Express as well. Cold brew coffee is made by slow extraction of coffee using only cool (not hot or warm) water over a long period of time, averaging 2 to 24 hours (usually).

This process intensifies the flavour of the coffee beans used. Because of this, many baristas choose to use a light roast coffee as opposed to a dark or full roast, as the latter can be very bitter once the whole cold brewing process is done.

Most of the baristas we talked to from these cafes also told us that they prefer using a single origin instead of a blend for the same reason. Here are 7 Best Cold Brew Coffees in Singapore that are a cut above the rest.

#1 CHYE SENG HUAT HARDWARE

Using a blend of beans from Ethiopia and Sidamo, this is actually one of the only cold brews we had that is a blend and has a higher acidity, which we actually prefer in this case. This blend is very light and boasts a touch of sweetness within a medium body. Chye Sen Huat Hardware’s version is very very easy to drink.

150 Tyrwhitt Road
Singapore 207563
Tel: +65 6396 0609
Tue to Fri: 9am – 7pm
Sat & Sun: 9am – 10pm
Mon: Closed
Nearest station: Farrer Park

#2 COLLECTIVE BREWERS

Here, we had the Cold Drip (S$5), which is essentially a cold brew coffee. It was served to us in a smaller sized cup than usual, simply because of its intense flavours. We loved the robust and very concentrated flavours of this, and it was similar to downing a double shot of espresso with this. Acidity was low and the coffee was not overly bitter – something everyone can enjoy for sure.

301 Changi Rd
Singapore 419779
Tel: +65 6635 7455
Tue to Fri: 11am – 10pm
Sat to Sun: 10am – 10pm
Mon: Closed
Nearest Station: Aljunied

#3 DAPPER COFFEE

We ordered the Gold Cold Brew (S$10) here at Dapper Coffee. Besides the gold ‘gimmick’, the flavours of this cold brew was really pleasant, and it certainly kept us wide awake for the entire day ahead.

73A Amoy Street
Second floor
Singapore 069892
Tel: +65 9005 4790
Mon to Fri: 8am – 5pm
Weekends: Closed
Nearest Station: Telok Ayer

#4 DUTCH COLONY COFFEE CO.

This was one of our favourites for two reasons – the great coffee and the cute presentation. The barista had also mentioned that they used single origin for their cold brew coffee, resulting in a taste that is not overly intense nor diluted. Just very smooth and very drinkable.

113 Frankel Avenue
Singapore 458230
Tel: +65 6448 5852
Sun to Thu: 8am – 8pm
Fri to Sat: 8am – 10pm
Nearest Station: Bedok/Eunos

#5 OLD HEN COFFEE BAR

This is a classic favourite. Anyone who has been to Old Hen Coffee Bar has most likely already had it before. Available in black, and white, this cold brew is no doubt one of the all-time favourites. It is also lighter and milkier as compared to the others we have tried.

88 Rangoon Road #01-03
Singapore 218374
Tel: +65 6341 5458
Mon: 12pm – 10pm
Wed to Fri: 12pm – 10pm
Sat: 10am – 6.30pm
Sun: 10am – 10pm
Nearest Station: Farrer Park

#6 ORIOLE COFFEE + BAR

Their Taisho Cold Brew (S$6 Black, S$7 White) is an in-house cold brew and we liked that it actually tasted more intense than it looked when it was served to us. We went for the white instead. The coffee was spot on with a smooth taste despite the intensity.

96 Somerset Road
Pan Pacific Serviced Suites, #01-01
Singapore 238163
Mon: 10am – 10pm
Tue to Thu, Sun: 10pm – 11pm
Fri & Sat: 10am – 12am
Nearest Station: Somerset

#7 TOBY’S ESTATE

Toby’s Estate is a favourite of many, and we were all excited to try the Cold Brew (S$6) here. Because cold brew can be a little too concentrated for some, they served theirs with ice cubes. Toby’s Estate nailed theirs. We were told that they use a light roast single origin Ethiopian beans for this drink to create the splendid, well-balanced flavour.

8 Rodyk Street
#01-03/04
Singapore 238216
Tel: +65 6636 7629
Daily: 7.30am – 6pm
Nearest Station: Clarke Quay

Here are 12 Independent Cafes & Coffee Shops in Singapore that serve great coffee.

About the writer:
Cheryl is a staff writer for ladyironchef. She loves a good steak and an even better cuppa. She eats just about anything and everything. In her free time, she regularly starts on sci-fi or fantasy movie marathons.

I love my coffee, and back when I was working in a magazine, I got the chance to speak with many baristas to get their tips on brewing a fantastic cuppa at home. Let’s face it – paying $5 to $6 for coffee every day is not the easiest thing on your wallet. I’d gotten the low-down from the folks from top cafes and coffee shops like Maison Ikkoku, Toby’s Estate, Chye Seng Huat Hardware, Jewel Coffee, Highlander Coffee and Oriole Cafe & Bar.

So here are 13 barista tips for making great coffee at home!

1. USE THE RIGHT GRIND

The kind of ground coffee you put in your french press isn’t going to help you make a fab espresso. Generally, espresso-based drinks (think lattes and cappuccinos) require a very fine grind. The french press, V25, aeropress and other types of drip/filter coffee maker would require a medium to coarse grind.

2. USE THE RIGHT METHOD OR BREWING

If your favourite drink is a latte, you’re probably not going to be able to replicate that same strong shot with a drip coffee maker, a V25 or a french press. What you need is an espresso machine, which forces high-pressure hot water through fine ground coffee for maximum flavour extraction. Is a long black your go-to instead? Then any of those other coffee makers mentioned above would suit you better – plus they are less expensive.

3. GRIND COFFEE BEANS JUST BEFORE YOU MAKE A CUP

For maximum aroma and flavour, take your morning cuppa to the next level by grinding your coffee beans only just before you use it. Of course, it’s a little more work, but if you’re a bit of a coffee fanatic, this is what’s gonna add that extra oomph.

4. USE WATER OF THE RIGHT TEMPERATURE

If you are brewing coffee in a french press, V25 or aeropress, the ideal temperature is 96 deg Celsius. If you have a water dispenser at home that lets you control this, then great. For most of us, that might not be the case. Let some boiling water stand for one or two minutes and the temperature will be just right then. Don’t use boiling water as it burns the coffee and you might get a bitter result.

5. WHITE SUGAR VS BROWN SUGAR

This one is actually down to personal preference. Brown sugar can add a tiny hint of caramel, sometimes enhancing the flavour of the coffee. White sugar does not do that, so some coffee purists prefer using it – when they even use sugar, that is, most think good coffee doesn’t need any – since it doesn’t change the flavour.

6. POUR MILK INTO COFFEE

Not the other way around. This tip is more relevant for espresso-based drinks. I learnt that this is so the milk mixes well with the coffee and its crema. When you pour the espresso shot into milk, you’ll also lose its beautiful crema.

7. USE GOOD QUALITY MILK

This might seem like a no-brainer but people forget that milk is as important as the coffee. All the baristas told me: Stick with fresh milk. So what brands should you get? Through my personal observation, I’ve seen that the two most popular brands at the top cafes are Meiji and Greenfield’s – but it’s down to your preference too. Milk should be heated to about 60 to 65 deg Celsius; never reheat milk.

8. WARM YOUR CUPS BEFOREHAND

The longer your coffee stays warm, the longer the flavour and aroma is going to last – plus, lukewarm coffee just isn’t as ahh-inducing as a fresh brew. Heating your cups helps make the magic last just a little longer.

9. USE CERAMIC CUPS

Ceramic retains heat really well. Glass is also fine, but please don’t use plastic.

10. DON’T PUT YOUR COFFEE BEANS/POWDER IN THE FRIDGE

Moisture in the fridge (as well as condensation that forms when you take your container out) ruins the aromatic and flavourful oils in the beans. Store coffee in an airtight container (oxidation is what causes coffee beans to “go flat”), in a cool place, away from heat sources or direct sunlight.

11. BUY BEANS FIVE TO SEVEN DAYS FROM ROASTING DATE

If you are buying locally roasted beans, choose the bag that had its beans roasted five to seven days before. People tend to think that, as with vegetables, freshest is best. I found out that coffee beans continue developing its flavours and aroma even after roasting, and is best ground five to seven days later. The beans release carbon dioxide during this period, which is why you’ll find that the packaging of freshly roasted beans have a one-way air valve; it allows the excess air to escape.

12. MAKE THE EFFORT TO CLEAN YOUR ESPRESSO MACHINE REGULARLY

Coffee oils left behind in the machine can build up and eventually affect the taste of your cuppa. Do a flush with water once a week and clean out the nooks and crannies of the machine, as well as the components. Some espresso machines have special tablets you can use to clean the system more thoroughly; you can go to your retailer to get more advice.

13. WATCH THE TIMING

A 30ml espresso shot should be done in about 20 to 30 seconds. If it takes longer than that, your grind is too fine. If it’s shorter than 20 seconds, the grind is too coarse. When using a french press, one barista taught me to first pour the hot water until just above the ground coffee, let it sit for 30 seconds, before tipping in the rest of the water and letting it brew for the regular four minutes.

About the writer:
Ruby Tan used to write for Her World, and is now a freelance writer with a dream to travel the world. She believes that the some of best things in life don’t have to be bought.

Enjoying a cup of coffee is more than just a matter of taste, or fancy latte art. All five of our senses play a big part, and I believe there are some added components that attribute to a good cup of coffee.

Experiencing all that coffee has to offer is more than just a two-way street; with the barista making the coffee, and the customer drinking the coffee. It involves the most complex understanding on how that coffee was being prepared until it reaches your lip.

I had the opportunity to visit Khairul (better known as K-Man) – the Head Barista at Sarnies Cafe – and learn more about the art of making coffee. Here are the basics on the roles in processing coffee’s rich data - starting with Blending, Roasting, Grinding, and Extraction.

BLENDING

Every coffee bean has a strong character and it varies from different regions and seasons. Sarnies take great effort to source for the best coffee beans with the right blend to produce a cup of good quality coffee.

ROASTING

This roasting process is where the flavour and aroma of coffee beans are brought to life. A medium roast gives a well-rounded, rich flavour and aroma. Temperature and time are carefully controlled, and at times, the coffee master would go for a high roast and that will result in achieving a strong, and distinctive flavour.

GRINDING

The roasted coffee beans are then ground into a coarse powder to facilitate the brewing process. Ground coffee deteriorates faster than roasted beans because of the greater surface area exposed to oxygen. Therefore, the beans are only grind before brewing.

EXTRACTION (BREW)

The ground coffee is then put into a series of extraction cells using a coffee percolator or a filter coffee maker. The coffee flavour, aroma and colour from the coffee grounds will be extracted to the correct degree, control led by the correct time and correct temperature, until a highly concentrated liquid is produced.

There are subtle and complex ways of brewing coffee; the common methods are usually cupping, using a press pot, or vacuum brewing. The key concepts to optimise the brew coffee during the extraction process are strength and the ratio of coffee ground.

To put it simply, how much of the coffee end up in the cup, is dependent on how much coffee ground is used for a given quantity of water. This will determine if your coffee is concentrated or watery.

Water temperature is crucial during the extraction process, as it affects the proportions in which solubles are extracted. The desired temperature range is slightly below the boiling point of water between 91–94 °C, and coffee is best made with water heated to boiling point briefly.

The longer it is kept at a high temperature, the more undesirable flavours and taste it becomes. And the story doesn’t just end here.

LATTE ART

Many will agree that making a good cup of coffee is an art within itself. Latte Art refers to the method of preparing coffee by pouring steamed milk into a shot of espresso and designing a pattern in the layer of foam.

Latte art requires a combination of espresso crema and micro foam. Before the milk is added, the espresso shot must have a creamy brown surface, which is what we call the ‘crema’ – an emulsion of coffee oil and brewed coffee.

HOW MICRO FOAM IS MADE FROM MILK

First, pour cold milk into the steam pitcher. Then we place the steam wand at the bottom of the pitcher. Turn on the steam, and slowly raise the wand until it is near the top of the milk.

Lower the pitcher as the milk rises so the steam wand stays away from the top of the milk.

The milk should not stretch too much nor should there be any big bubbles. This should create a smooth, velvety milk as opposed to the micro foam that sits atop most espresso drinks.

THE PERFECT CUP OF COFFEE IS…

There have been ongoing controversies within the coffee community, arguing that some baristas focus too much on the latte art, which then leads some to ignore the more important issues, like the taste of the coffee – which is the essence. While the newer baristas may have limited experience on latte art, they can still pull a good shot of espresso.

Coffee is as complex as it is, and every one react differently to the presence of these basic tastes – most commonly bitterness, acidity, and sweetness.

There is an increasing number of people who are inclined towards the superficial appearance of coffee, rather than appreciating its taste. A common misperception that most people have is that bitter coffee has probably gone bad during the extraction, but that is not true. As a rule of thumb, light roasted coffee are more acidic, while dark roasts are more bitter.

The next time you bring the coffee cup to your lips, think about how it was being prepared and experience it with all your five senses.

Learn the simple power of saying Thank You to the barista who prepares your coffee. ”A smiling customer makes a happy barista”, quotes K-Man, who seeks joy and satisfaction at work by making every customer happy and remembering their preferences.

A genuinely deep feedback to the barista, will make you a coffee rock star. Thank You K-Man and Sarnies for taking my pleasure at its lyrical best!

About the writer:
“Food is discovery – finding a new food place or trying out new cuisine is like uncovering a new element,” says Alain.

Alain has been pursuing food and drinks-related knowledge for many years, and he started writing at Alainlicious in January this year after the persuasion of his many friends, and of course, with his ever strong passion. And this is where his journey and dedication with food began…

For our last coffee feature of this month, we had a chat with Harry Grover, owner of Forty Hands Cafe and Kiasu Expresso, to talk about the local coffee scene, and his plans for 2013.

What do you think of the local coffee scene?

The local coffee scene is really exciting right now. It is slowly getting its own identity. A few years back, cafes here started by copying ideas from the Australian cafes – in particular those in Melbourne – and now most of the established ones have pretty much created their own styles and sophistication.

In fact, in terms of coffee expertise, I believe Singapore is edging closer to Australia, and ahead of most Australian cities like Sydney, Brisbane and Perth – with the exception of Melbourne, of course. Consistency, however, might be the only thing lacking. A lot of the new coffee joints are not sustainable as they lack the manpower – most do not have enough talent to produce good coffee consistently.

Advice to people who want to open a café?

You must know a few things. First, you will not have a life on weekends and holidays after opening a cafe. You are probably also going to lose weight while managing the cafe. And if you are prepared to make the sacrifices, you need to have a concrete business plan and be really familiar with the day-to-day operations of running a cafe. There is no way you can jump onto the bandwagon without knowing anything about the trade.

Tell us briefly about Forty Hands

Forty Hands is more of a happy-go-lucky and youthful brand. It is a simple cafe that specialises in coffee.

Any exciting plans for 2013?

Our latest venture is Kiasu Expresso, a tiny takeaway joint at 100AM on Tanjong Pagar Road. We will also be opening Common Man Coffee Roasters at Martin Road in August. The name of the cafe is to pay tribute to the fact that coffee is grown and drank by the common men. People tend to have the misconception that only hipsters drink coffee – which is definitely not the case.

Common Man Coffee is a mature space dedicated to being more coffee-centric, and we will also be serving a restaurant-quality menu alongside coffee. It has a 7kg roaster for roasting single origin coffee beans. And we will also be looking to introduce more coffee appreciation classes.

In the recent years, we have seen the explosion of cafes in the local scene, and there is almost a new cafe opening every week. From hole-in-the-wall joints to specialty coffee houses and chic cafes, there are plenty of options to choose from when you are having caffeine withdrawal.

Follow our guide to the best coffee shops in Singapore.

Assembly Coffee

At Assembly Coffee, every cup of coffee is brewed and created with dedication. It is not by chance that the latte art is pretty, and if you look across all the tables, you would realise the consistency and effort behind every cuppa.

26 Evans Lodge
Tel: +65 6735 5647
Tue to Sun: 8am – 7pm
Nearest Station: Botanic Gardens

Chye Seng Huat Hardware

Opened by the folks behind Papa Palheta and Loysel’s Toy, Chye Seng Huat Hardware is considered one of the best coffee joints in Singapore by many.

From the outside, Chye Seng Huat Hardware looks like a run-down hardware shop – but don’t be deceived by its name and exterior, because what do you know? It is actually a very hip coffee bar nestled in the otherwise forsaken street across Lavender Food Centre! In addition to the coffee bar, it also features a roastery, a coffee school and a private coffee tasting room.

150 Tyrwhitt Road
Singapore 207563
Tel: +65 6396 0609
Tue to Fri: 9am – 7pm
Sat & Sun: 9am – 10pm
Nearest Station: Lavender/Farrer Park

Department of Caffeine

With a name like that, it goes without saying that the folks at Department of Caffeine take their coffee seriously. They use sustainably-sourced speciality coffee beans, and you can be assured that every cuppa is up to the standard.

15 Duxton Road
Tel: +65 6223 3426
Mon to Fri (except Wed): 10.30am – 7pm
Sat & Sun: 9.30am – 7pm
Nearest Station: Tanjong Pagar

Jewel Coffee

Jewel Coffee at 1 Shenton Way has fast become one of the more popular coffee boutiques in the Central Business District (CBD). Coffee lovers who work in the area should really drop by the cafe after lunch to grab a cuppa for a little boost before going back to the pile of work and crazy stress. And oh, if you are looking for a weekend brunch spot, they have recently opened Jewel Cafe at Rangoon Road.

1 Shenton Way #01-07
Tel: +65 6636 9452
Mon to Fri: 7am – 9pm
Sat: 8am – 5pm
Nearest Station: Raffles Place

129 Rangoon Road
Tel: +65 6298 9216
Nearest Station: Farrer Park

Jimmy Monkey

Jimmy Monkey Cafe & Bar, an Australian-style indie cafe at One-North Residences, is a great addition to the local scene. If you are a coffee geek, you will be enthralled by the Slayer — a rare hand-built espresso machine which costs more than S$20,000 — at Jimmy Monkey. The coffee extracted on Slayer is exquisitely special and aromatic, and precisely because you can hardly get this quality in town, a trip down to this coffee joint will be worth every while.

9 One-North Gateway
#01-51 One-North Residences
Tel: +65 6777 8470
Sun to Thu: 8.30am – 8.30pm
Fri & Sat: 8.30am – 10.30pm
Nearest Station: One-North

Kith Cafe

Kith Cafe is my favourite hangout place in Orchard Road. I go there at least twice a week and I am glad to report that besides having good coffee, they also serve hearty breakfast and fresh sandwiches on the menu.

9 Penang Road
#01-01E Park Mall
Tel: +65 6338 8611
Daily: 8am – 10pm
Nearest Station: Dhoby Ghaut

Loysel’s Toy

Loysel’s Toy, also by Papa Palheta, is another good spot to enjoy your latte and cappuccino. One of the reasons why I like going there is because there is free parking – how rare in Singapore? The laid-back ambience makes it a nice place to catch up with your pals.

66 Kampong Bugis #01-01
Tel: +65 9451 0236
Tue to Fri 9am – 6pm
Sat & Sun 9am – 7.30pm
Nearest Station: Lavender

Necessary Provisions

Necessary Provision is a gem and a wonderful spot for people who stay in the West of Singapore. It offers several options for coffee. For espresso based coffees, choose between the Black (S$4) and White (S$5). They also do a Pourover: V60 or Chemex (S$6.50).

Eng Kong Park
21 Eng Kong Terrace
Singapore 598993
Tel: +65 9231 7920
Wed – Thu: 10am – 10pm
Fri & Sat: 10am – 12 Midnight
Sun: 10am – 6pm
Nearest Station: Clementi

Nylon Coffee Roasters

There are plenty of coffee joints in Singapore, but Nylon Coffee Roasters – a small speciality coffee shop – stands out from the crowd. Tucked in the sleepy Everton Park estate, the folks at Nylon are supremely passionate about their coffee. Other than sourcing directly from socially responsible farms, they also roast and put their coffee beans up for sale.

Do note that Nylon is a tiny space as it is more of a wholesale place than a cafe, regulars come here mostly for takeaway coffee.

4 Everton Park #01-40
Tel: +65 6220 2330
Mon to Fri: 8.30am – 5.30pm
Sat & Sun: 9am – 6pm
(Closed on Tue)
Nearest Station: Outram

Oriole Coffee

Coffee addicts should include Oriole Coffee at Pan Pacific Serviced Suites in their list of favorites. Oriole specials include double ristretto servings of the Oriole espresso blend, as well as some of the award winning coffee creations. In addition, the coffee shop also has an extensive food menu which serves comfort food such as fish & chips, pork ribs and philly steak & cheese sandwich.

96 Somerset road #01-01
Pan Pacific Serviced Suites
Tel: +65 6238 8348
Mon to Thu: 11am – 11pm
Fri & Sat: 11am – 12midnight
Sun: 10.30am – 11pm

The Bravery

The baristas at The Bravey make exceptional coffee, in particular, the lavender latte (S$5.50) is something that we will order every time. After our first visit to this cafe in the Lavender neighbourhood, we find ourselves returning whenever we are in the vicinity and in need of a caffeine boast.

66 Horne Road
Daily (except Tue): 8am – 8pm
Nearest Station: Lavender

THE TINY ROASTER

The Tiny Roaster reminds us of Omotesando Koffee and Nylon Coffee Roaster – small, humble and homely. It has just opened two months ago in a tiny outlet on the ground level of a HDB in the West Coast neighbourhood.

Besides supplying coffee beans, coffee equipment and related merchandise, The Tiny Roaster also serves a selection of black brews, ice cold brews, or white brews in its coffee studio.

The Tiny Roaster is a welcome addition for folks who are staying in the West of Singapore. We will definitely be dropping by regularly when we need our caffeine fix.

612 Clementi West Street 1, #01-288
Tue to Sat: 11am – 8pm
Sun: 11am – 6pm
Nearest Station: Clementi

Toby’s Estate

Another place that you can go for your caffeine boost is Toby’s Estate – an Australian coffee chain – at Robertson Quay. They are involved in the whole process – from buying their beans directly from farmers to roasting the beans and serving the quality coffee.

8 Rodyk Street #01-03/04
Tel: +65 6636 7629
Daily: 7.30am – 6pm
Nearest Station: Clarke Quay

4o Hands

This coffee house in Tiong Bahru – by Australian Harry Grover and the Spa Esprit Group – focuses on sustainably produced speciality coffee, stocking Fair Trade and Direct Trade coffee beans. It is an independent Aussie-style cafe where you can go with friends to have coffee and simple comfort food like freshly made toasties, brunch and hotdogs.

Blk 78 Yong Siak Street
#01-12 Singapore
Tel: +65 6225 8545
Tue: 8:30am – 6:30pm
Wed & Thu: 8:30am – 10pm
Fri & Sat: 8:30am – 11pm, Sun: 8:30am – 6:30pm
Nearest Station: Tiong Bahru

The coffee scene has propelled over the last few years, and gone are the days that being a barista is but a part-time stint; it is, in fact, a full-fledged career for many. We sat down with Harry Grover, owner of Forty Hands, to ask him some of the criteria that he looks for when he is hiring a barista.

“Most of the staff that we have hired did not have much experience prior to joining us. It is a profession that you don’t really have to have any background. You just need to find the right people who are truly passionate about what they are doing,” Grover says.

At Forty Hands, a new staff needs to work the floor – wash cups, serve tables, do anything and everything – for a few months before they even get a chance to go near the espresso machine. Grover explains his rationale behind this: “I want to see people’s dedication. In order to be a good barista, you need to have the right attitude and work ethics. I am more inclined to hire someone who has worked at KFC for a long period of time than to hire someone who has experience at another café for only 3 months. If they can commit to doing all the crap jobs, then we are more than willing to teach them everything that we know.”

To sum up the chat with Grover, here are some of the things that you should know and possesses in order to be a good barista.

Be an all-rounder

You must not be afraid to do the dirty work like cleaning tables, washing cups, serving customers and taking orders. If you dream of opening your own café in the future, it will be very useful to familiarise yourself with the different roles in the café.

Dedication

Dedication, dedication, and dedication. The key is to be passionate about coffee, to constantly gain more knowledge and to always improve yourself.

Commitment

Being committed to the job is essential. No café is going to hire you if you are always taking medical leave or going on holidays.

Physically fit

Also, it is vital to be physically fit and healthy because it can get very taxing to move around the cafe. Being a barista is tough work; you need to be able to endure working long hours.

No rockstar attitude

One common misunderstanding that has led to wrong expectations  many think that being a barista is cool. People want to be a barista not because they are interested in coffee, but because they want to have a cool job. When you work in a café, especially so as a barista, you need be a team player and you have to dig out all your humanity to learn the ropes. No pain, no gain. And no rockstar attitude, else you will never rise to recognition.

There are lots of interesting things about coffee that I want to share with you, so I worked with the good people from Infographic.SG - a data visualisation and infographic design agency by Edge Media – to come up with this visually appealing infographics to highlight some of the fun facts about coffee.

It is a really long infographics, so click more to read the rest.

If your brand/company would like to create infographics for a campaign, I highly recommend Infographic.SG. You can reach them at contact@infographics.sg