Tag Archives: Coffee beans

Coffee Beans*

3 Aug

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Last weekend I had Coffee & Macaron Making Master Course, day 1. One of my students who was back on holiday from Australia (yes, my students are international ^^*!), has kindly bought me some coffee beans from where she lives – in Melbourne. The shop name is called Seven Seeds and seems to be handling various types of coffee beans / Specialty coffee beans. They roast themselves too!

 

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The packaging and the cards that were slipped together explained how much they care about the beans they carry and the passion to transfer their thoughts to consumers. I like that! The one I had was Seven Seeds Espresso Blend, and beans were from Ethiopia Yirgacheffe, Colombia and Brazil. Taste like: Plum, Raspberry, Caramel (according to their notes).

 

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During the class, I shared beans that I got from from Jason BSC – Brazil Santos, Ethiopia Yirgacheffe, Kenya AA, Papua New Guinea, Indonesia Mandheling, and Guatemala Antigua. These are more commercial beans and it’s good to compare how different region beans taste differently. Each bean has different characteristics, and you can tell such characters the most when you actually brew them together. We also tasted above Specialty coffee in Hario hand-pouring, although the beans are suited for espresso based drink.

The coffee and cafe culture in Malaysia is expanding in the last couple of years, and I feel that we have more options and luxury to choose our coffee. We are lucky to see this with our eyes, and I hope that the industry will grow more in the future!

 

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And I wish to visit Australia Melbourne one day!

Thanks for your sharing ^^.

 

Cheers,

Tomoko

 

 

Coffee & Macaron Master Course*

24 Jul

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Hi there!

We are having our Coffee & Macaron Master Course this weekend! This two day course comes with a certificate of completion from Caramel Factory.

This class is for you to deepen your knowledge on coffee and macaron making, and hopefully give you more joy in visiting cafes and making coffee and macarons on your own^^.

You will be learning all about the history of coffee,  how coffee beans are harvested and roasted, and how different regions of coffee beans vary in size, flavour, etc. You will also be brewing coffee by Hario hand-dripper, as well as an espresso machine, syphon machine, mocha pot and other coffee making tools. It is a fairly comprehensive beginner’s guide to specialty coffee making!

 

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As for macaron making, you will be learning over 12 kinds of macarons in two sessions, by both Italian meringue and French meringue way. We’ll using high quality ingredients such as Belgium chocolate, French vanilla paste, Japanese green tea powder, and french fruits puree. Some of the flavours that I’ll be teaching are: Vanilla Rose macaron, Royal Milk Tea macaron, Passion Chocolate macaron, and many more!

For details of this class, kindly refer to my previous post; Coffee & Macaron Making Master Course.

Here is the class schedule (2 days course);

DAY 1:   July 31st (Sunday) 10:30am-5:00pm *30 minutes lunch break included

DAY 2:  August 7th (Sunday) 10:30am-5:00pm *30 minutes lunch break included

FEE:      Promotion RM990 (original price RM1,290) – 3 more seats left!

 

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If you are interested in joining the course, kindly email at caramelmoko@gmail.com (Tomoko).  

I am looking forward to hearing from you!!!

 

Cheers,

Tomoko

 

How was your long weekend?

2 May

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Hi, how was your long weekend?

As for me, I had classes on Saturday and Sunday so enjoyed baking with my students (Thanks for coming to my class)! Saturday class was Japanese Souffle Cheesecake and Sunday class was Pistachio Pound Cake. I had some extra cakes from my classes, so enjoyed them with cup of coffee over the weekend! Yum yum…

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And today, I went to my favourite cafe BEAM with my family. We had Cafe Latte. Oh… their coffee is still the best for me in KL!

I also ordered this Green Tea Waffle with Vanilla ice and fruits… I might have over eaten… I need to exercise, haha!

 

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Hope you had a great weekend too!

Cheers,

Tomoko

 

Coffee & Macaron Master Course* – coming soon!!!

20 Aug

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Hi there!

Thank you for visiting my blog ^^.

By the way, heads-up to some of you… I am conducting Coffee & Macaron Master Course” in late August to early September.

<Class Schedule>

Day 1: August 23rd (Sunday)          11:00am-5:00pm

Day 2: September 5th (Saturday)    11:00am-5:00pm 

Day 3: September 12th (Saturday)  11:00am-5:00pm 

*All including lunch break around 1:30pm-2:30pm.

Please let me know if you are interested in!

For details for the class, kindly refer to my previous post of Coffee Making and Macaron Master Course.

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Thank you so much and I look forward to hearing from you soon!

Cheers,

Tomoko

Specialty Coffee Shops in Tokyo! vol.1

25 Sep

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Speaking of Specialty coffee, I would like to introduce some of the coffee shops I visited in my last Japan trip!

 

The Roastery @ Omotesando (Harajuku)

 

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First is The Roastery in Harajuku, Tokyo.

Harajuku, Omotesando and Shibuya areas are known to have nice cafes and coffee shops. Many popular pancake shops are also located here and recently, Magnolia Bakery, the famous NY cupcake shop, opened their first branch in Japan as well! It’s a trendy and hot spot for the cafe lovers!

The Roastery is located in one of the small stretch of road that leads from Omotesando Harajuku to Shibuya.

 

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The shop reminds us of some cozy cafes in the west coast of the U.S., and being part of a large restaurant & cafe group, it’s quite spacious for a cafe in Tokyo.

 

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They serve New York Ring here! It’s a donuts made from croissant dough and is popular as ‘cronuts’ in the U.S.!

Their coffee menu is quite simple and you choose from Americano, Espresso and Cappuccino from the two types of coffee beans. They change the beans on a weekly basis, more or less. The beans are roasted in the shop itself, as you can see from the first photo, and they share the same Specialty coffee beans with NOZY coffee, another famous coffee shop in Tokyo.

 

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We tried their cappuccino and espresso, together with the N.Y. Ring! The espresso had a very powerful flavor, and even with cappuccino where normally milk makes the coffee tastes blend, I could feel the strong characteristics of the Specialty coffee beans. We liked the coffee beans so much that we bought back a few packets of COE and Specialty coffee beans that were available in the shop. Price range from JPY1,200/200g to JPY1,800/200g (RM40-RM70).

As for their Americano, they were using French Press and not hand-dripping (pour over) style.

 

Coutume @ Omotesando (Aoyama)

Just 10 minutes walk from The Roastery, in same Omotesando (Aoyama) area, we found another Specialty Coffee shop called Coutume. This shop, which is newly opened in April 2014, is a Paris found cafe. It has various kinds of coffee but especially specializes in French Press.

 

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Look at this French Press machine! It is completely computerized and looks very stylish!

I honestly don’t appreciate French press as much as the hand dripping style, but some people say that French press can extract the nice coffee oil which the hand dripping will take away from using filter paper.

 

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In contrast with the wooden feel of previous cafe, The Roastery, Coutume was a bright and white stylish cafe! Fashionable like Paris!

 

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Even the way they serve was cute and stylish, with some details of the coffee bean explained in the transparent cube that came along with the coffee.

 

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We ordered their specialty French press hot and ice coffee. My friend ordered their Pour over coffee and it was served in this cute glass pot.

 

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Overall we had a good experience! My husband liked the modern and minimalist design and of course the automated French press machine was very impressive! Ok, I will talk about other cafes in my next post! Have a good day!

Thank you for visiting my blog!

 

 

BEAM @ Sri Damansara

23 Sep

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The other day, I had a chance to visit a cafe called BEAM at Sri Damansara, thanks to my dear student who recommended me of this newly opened shop! It opened in end of July. I wouldn’t have known of this shop otherwise because the coffee and cafe business in Malaysia is expanding vast in the last couple of years. (My student has joined our coffee & macaron master course, by the way. I am glad to be sharing such information with students lately^^…)

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As soon as I entered the cafe, I immediately liked this spacious yet cozy ambience. It seemed that this shop lot was a former warehouse, thus the table and chairs were displayed spaciously and had couple of areas in theme. This corner close to the door caught my eye as I entered, and before I even checked their menu I was impressed by how various coffee items and tools they carry for sale. They had the same kettle, coffee filter, syphon machine and others that I have, and they also had some unique coffee tools. I even found two sets of water-dripping machine on the high table (this was of course not for sale).

And then we came to the counter to order our coffee.

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Specialty coffee and… Kopi O?

First, I was surprised that they handle Specialty coffee beans here, which is still quite new and difficult to find in Malaysia. Then I was surprised that they also serve the local coffee as well because normally those two do not exist together in the same cafe. But soon after we order our Macchiato and Hand-drip Specialty Coffee (Papua New Guinea bean), the man who made us a hand-drip coffee explained to us all.


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It seems like this cafe was built by a coffee wholesale company who has been supplying local and Arabica coffee beans, and now Specialty coffee beans, to cafes and coffee shops in Malaysia since 70’s.

No wonder!

That explains why they have so much knowledge and sources of coffee beans, not only the local beans but also the other kinds. When he mentioned, “We made this cafe to educate people on Speciality coffee beans”, I was clapping hands in my mind(!) because I was just trying to teach my coffee & macaron course graduates what Specialty coffee beans are and how good the tastes are through my Specialty Coffee class.

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He poured the coffee carefully and steadily… very similar to how I make mine, but slower and with more using his whole body.

He gave us a nice and informative talk. Thanks!

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Specialty coffee beans are rather limited and hard to get, and in Japan it costs about RM70/200 gram. But now you can get here in Malaysia with around RM28/150gram!

They had various raw beans and a roaster which if we request they will roast for you (it takes about 20-30 minutes) at the shop. Their main roaster factory seem to be just around the corner from this cafe.

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Specialty coffee beans are picked carefully so it normally indicates details such as farmer, altitude, the way they dry the beans and the aroma you can taste from each beans. After we carefully looked at the list of beans here, we bought back a packet of Tanzania Specialty coffee beans (Tembo Farm), which was roasted only 2 days ago in their factory.

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After we went back home, we straight away made a coffee from this bean. It was really fresh and had a nice fruity flavor…

I really enjoyed the experience there, and although it’s a little bit far from my house, I cannot wait to go back there!

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Thank you for always visiting my blog ^^!

Whisk @ 1 Utama

16 May

 

 

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Speaking of “Pour Over” coffee, Whisk @ 1 U has also started serving coffee this way. Well, it seems like they had it for a while but didn’t promote them (French press & Pour over) until recently. I have visited Whisk a few times before in both Empire mall and 1 U outlets and didn’t notice it… I like their ambience.

This day that I went was early in the morning on weekday, so I got to chit chat with the guy who was making me coffee. There were 2 types of coffee beans from Ethiopia, one was roasted in Germany and another one from Singapore, and I chose the one from Singapore. Both were RM10/cup.

“Pour over” coffee usually takes about 3-5 minutes to prepare. We shouldn’t really disturb them when they are making, hehe, because they need some concentration to make a good cup of coffee… I noticed both shops, Coffea Coffee and Whisk, use timer to check the time of pouring. But I don’t really use timer nor thermometer because when I am making a coffee I want to focus on the water touching the beans. It really goes down fast when you blink an eye or move away to get something.

 

Anyway, here is how it was served!

 

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Very nice presentation!

I couldn’t help thinking they can only serve this way when they are few demands. And I didn’t want to break their precious server so quickly returned back to them after pouring them into my cup.

 

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The taste was very nice but it went cold and sour very quickly. But anyway, this type of coffee is meant to be finished within 10-15 minutes!