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.

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

Stopped by the aroma of coffee but baffled by the various kinds of coffee beans? Captivated by the brew and foam art but never knew the studies behind coffee making? If you have always wanted to learn how to make coffee, let us show you how. We took a barista crash course with Ryan Kieran Tan from Strangers Reunion, and he shared with us some of his secrets and tips to make the perfect cup of coffee.

Here is a step by step guide on how to make coffee.

1. Take out portafilter (group handle) from machine.

2. Purge machine’s grouphead.

3. Knock out used coffee puck.

4. Stop the purge of the machine.

5. Clean and dry portafilter.

6. Grind coffee into portafilter.

7. Distribute coffee evenly.

8. Tamp coffee in portafilter.

9. Wipe off any stray coffee from the surface of portafilter.

10. Clean machine tray.

11. Lock portafilter into machine.

12. Start extraction (and pray everything goes smoothly).

13. Place cup under portafilter spouts.

14. Pray for a good flow of coffee. If the flow is not achieved, repeat step 1 to 13 until you managed to get the desired flow.

15. Stop extraction at desired time (depending on the type of coffee).

Additional steps:

16. If you are doing a milk-based coffee, the next step is to steam milk.

17. Purge the steam wand. Insert it into jar and texture milk.

18. Clean steam wand with wet cloth and purge again.

19. Pour into coffee to achieve desired latte art. Enjoy the coffee!

Thank you Ryan for helping us with this guide. If you are a coffee-lover, you must absolutely drop by Strangers Reunion and enjoy a cup of coffee. Strangers Reunion is located at 37 Kampong Bahru Road.

After spending a day with Ryan from Strangers Reunion - who is also Singapore National Barista Champion 2011, 2012 & 2013 – to learn more about coffee, I have a newfound respect for the beverage. In order to make the perfect cuppa, there are many factors in play, and the next time you have a cappuccino at your favourite cafe, do thank the barista for satisfying your caffeine addiction.

Here are 5 things you should know about coffee.

1. Amount of foam in the coffee does not make a difference.

There are some people who are obsessed with the foam level in coffee, but it does not make a big difference to the taste of coffee. Technically speaking, there is a marginal difference, but most people are probably not able to tell anyway. Instead of being overly-concerned about foam, people should focus on the factors – coffee bean, temperature, texture and flavour – that makes or breaks a cup of coffee.

2. Latte Art

While latte art (or lack of) does not affect the taste of the coffee, it is an indicator of how serious a barista is about his trade as it reflects how good the milk is.

3. Soy is not meant to be a drink option.

Soy is actually meant for those who are lactose-intolerant, and not because it is healthier or tastes better. There has always been the debate that soy is healthier than milk, but that is not necessarily true. It is really not about comparing which is healthier, though. The problem with soy is that it masks the flavour of coffee. Full cream milk, on the other hand, does not affect the flavour. Milk is supposed to complement the coffee, not over-power it.

4. There is no need to stir the coffee before drinking it.

When milk is poured into the espresso to make the latte, it is already thoroughly mixed. There is no need to stir the coffee any more.

5. Coffee is good enough on its own without sugar.

If the coffee is done correctly, it should be sweet enough. Adding sugar actually stifles the coffee and does not allow its full aroma to be released. The barista has to put in a lot of hard work in order to prepare a cup of good coffee, so appreciate it as it is, because they know best how coffee should be served.

Also read our Beginners Guide to Coffee.

Few things could be more idyllic than sitting in a nice cafe, sipping on a cup of aromatic coffee, and reading your favourite book. The good news is, nowadays, there are plenty of places to get a cup of good coffee. The coffee trend in Singapore is picking up, with new indie cafes opening up every month.

In order to get a better picture, we must understand more about the first, second and third wave coffee movements. We had a quick chat with Ryan Kieran Tan – from Strangers Reunion, who is also Singapore National Barista Champion 2011, 2012 & 2013 – on this topic.

“The first wave of coffee took place when Italian migrants introduced espresso to the world, and the second was due to the rapid expansion of big coffee chains such as Starbucks and Peet’s that made coffee widespread. We are currently in the third wave of coffee where there is a movement to produce high-quality coffee. Coffee-speciality cafes are sourcing their beans from farms, and consumers are starting to appreciate and have a deeper understanding of what goes into a good cup of coffee.”

This month, we will be telling you where to find the best coffee joints in town. For those of you who always aspire to be a barista, we will be asking cafe owners to share some insights on how you can work towards your dream. Also, you can expect articles on things that you should know about coffee, and how to make coffee. Before we get started, you can read our Beginners Guide to Coffee.

Join us on our journey – on instagram, twitter and facebook – as we search for the perfect roast.

There is nothing better in the world than the smell of freshly grounded coffee beans permeating through a room, the sound of steam as it shoots through the nozzle of a Zagato and the first taste of liquid gold as it passes your lips, settles on your tongue and slides down your throat. Some people drink coffee for the caffeine, some for the flavour and most (like me) for both reasons.

For the regular coffee drinker, this post is probably worth skipping because you would already know the basics (like the components that make up a caramel macchiato for example). For the slightly amateur, here’s the beginners guide to coffee. And no, a “frappuccino” is not considered coffee.

Espresso (ehs-press-soh)
A full-flavored, concentrated form of coffee that is served in “shots” – made by forcing pressurized, hot water through very finely ground coffee beans. This is usually ordered and drunk within 10-20 seconds upon receiving as it tends to oxidise relatively quickly. Perfect for a quick wake-me-up.

Macchiato (mah-kee-ya-to)
An espresso shot topped with a dollop of foam.

Caffe latte (kaf-fey lah-tay)
One part espresso, three part steamed milk and a thin layer of foam. I personally am not a fan of lattes because I think the milk to espresso ratio mutes the flavour of the coffee. This drink however, is perfect for milk lovers.

Flat white
Exactly like a latte but without the foam. Some people don’t see the purpose of having foam, for that reason the flat white is the perfect choice.

Americano (uh-meh-ri-kan-no)
One part espresso, three part hot water. Kind of like a diluted espresso shot.

Cappuccino (kap-ooh-chee-no)
A cappuccino is like a latte with half the amount of milk replaced with foam. Many wonder what the difference is between a cappuccino and a latte. The only thing is the amount of foam – a capp consists of the same amount of foam as milk.

Piccolo (pee-ko-lo)
Often mis-spelt as as “picollo” “picolo” or “piccollo”. This is an anglo-american invention and is basically a miniature latte served in an espresso glass.

Espresso con panna (ehs-press-soh kon pah-na)
An espresso shot topped with whipped cream. This is also known as the Vienna Coffee and it’s drunk through the creamy top. A very popular beverage in Italy, usually taken after dinner with desserts.

Mocha (mo-kah)
An espresso shot, steamed milk, chocolate syrup (places that serve quality mochas use high grade chocolate couvertures (eg. Valrhona) instead of chocolate syrup) topped with whipped cream. And if the barista decides to be nice, a generous drizzle of chocolate sauce.

Cafe breve (kaf-fey breh-vay)
A shot of espresso, steamed half & half and foam.

Magic (meh-jeek)
A ristretto*, three ounces of milk & a thin layer of foam. The “magic” is a slang that was coined by Australians and has been recently popular in our local indie coffee scene.

Other useful coffee “terms”

Skinny (or low-fat) : a beverage made using non-fat or skimmed milk

*Ristretto : an espresso shot that takes twelve seconds to pull and is “sweeter” than a full shot (a regular shot takes twenty seconds)

De-caf : shots made using decaffeinated coffee beans

Half-caf : one shot of regular, one shot of decaf.

These are probably some java terms worth knowing. I mean, you never really know when you might need to impress someone you meet at say Starbucks. Coffee is always a good conversation starter. Words by Jolene Koh, photographs by ladyironchef