Tag Archives: Coffee

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.

Tanzania

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!

 

 

 

 

Coffea Coffee @ KL!

14 May

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I just finished my 3rd session of Coffee Making and Macaron Master Course!

It has been an exciting and enjoyable time for me to conduct this course, as I see my students learning new things about coffee and also improving making coffee and macarons throughout the course. The photo is the macarons we made in the last class, which flavors are blueberry cheesecake, raspberry, mango and passion fruits chocolate. It’s also good for the students that they can bring back a box full of macarons (30-40pcs each day)!

 

By the way, today I would like to share some exciting news about the change in Malaysian coffee! “Pour over” style of coffee making has finally  brought into Malaysia! This was a great shocking news for me when one of my students told me to check out the other day.

 

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Coffea Coffee @ The CURVE

Honestly, there were a few shops serving ‘pour over’ coffee even before, and I have been seeing the trend of various coffee shops and coffee being introduced to Malaysia in the last 8 years of living here. But I would say this could be the very first coffee shop that specializes in ‘pour over’ style, which is my favorite way of making coffee and have been introducing in my 3 Day Coffee & Macaron Course.

The shop is called Coffea Coffee, and is a Korean coffee shop that was brought over end of last year. They now have 4 outlets in Bangsar, The Curve, Sunway, Subang and I’ve visited the shop in The Curve and Subang.

I liked the shop in The Curve because it was very modern design with glass windows and cozy wooden table and chairs.

 

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Impressive sign board @ The Curve

I’m sure my students know what they are talking about here… ^^

 

 

 

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They have more than 10 kinds of single origin coffee, and all the coffees are roasted in Korea. Here, you must try their COE (Cup of Excellence) coffee, which has won some prestigious awards among the coffee. COE coffee was a bit pricier (RM20/cup) than the normal single origin coffee (RM10-RM15/cup), but it’s worth trying out! Also, they are having a weekday promotion right now and you can get RM15 for any coffee + muffins Or RM10 for any coffee (if I’m not mistaken).

 

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So far I’ve tried the one from El Salvador (COE), Ethiopia Yirgachef G1 (Single origin) and Ethiopia Harrar G4 (Single origin) and all of them were good with nice aroma and clear taste. Some distinct uniqueness in aroma.

Of course they also have other types of espresso based coffee (cappuccino, cafe latte, etc), so I can’t wait to try out in my next visit!

 

 

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Thank you for visiting my blog, always^^.

 

 

May & June 2014 class schedule*

25 Apr

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Hi there, I blinked my eye and it’s already end of April! My daughter started going to Japanese kindergarten this month. She is excited with her new school life and as a parent, I feel very happy to see her enjoying and adjusting to her new life. But to this change and rather hectic life, I fell sick  this week…>< We all must take care of health, ya! And I always wish that my Caramel Factory baking class is a place for you to put away all your stress and give you relaxing and exciting moment. I truely appreciate your daily care and understanding to my shop and classes…

By the way, today I would like to post May and June class schedule, since I am planning to go back to Japan in middle to late June! Please check out the class details below. Thanks!

 

<May and June 2014 class Schedule>

1. Hazelnuts Caramel Banana Tart & Hazelnuts Cocoa Sable – Premier Class –


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Crispy hazelnuts tart, hazelnuts creme d’amande  with caramelized banana and hazelnuts

 

Hazelnuts cocoa sable

Cocoa sable with crunchy hazelnuts

 

DATE & TIME:    May 17th (Sat.)    11:00am-3:00pm – FULL

                                May 30th (Fri.)    11:00am-3:00pm – FULL

FEE:                      RM210.00 (RM169.00 for members)

2. Mango Cheesecake (Non-baked type) & Cramberry Scone – Premier Class – 

Mango Rare cheesecake

Non-baked type of cheesecake with fresh mango!

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Cramberry and white chocolate scone

 

DATE & TIME:    May 24th (Sat.)    11:00am-3:00pm – FULL

                               June 1st (Sun.)    11:00am-3:00pm – FULL

FEE:                       RM210.00 (RM169.00 for members)

 

3. Paris Brest (Almond Praline) & Eclair au Chocolat *Request Lesson* – Premier Class – 

Paris brest

 Choux pastry with hazelnuts praline buttercream

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DATE & TIME:    May 22nd (Thurs.)    11:00am-3:00pm – FULL

FEE:                       RM210.00 (RM169.00 for members)

 

4. American Sweets Special! ~ Blueberry & Cream cheese Muffin, Carrot Cake and Cinnabon ~ – Season Special –

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DATE & TIME:    June 7th (Sat.)    11:00am-3:30pm – FULL

                                       July – TBD

FEE:                           RM250.00 (RM195.00 for members)

 

5. Opera Maccha & Green tea snowball cookie *Replacement Lesson* – Premier Class –

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Green tea opera with a hint of lemon flavor

green tea snowball cookie

DATE:        May 10th (Sat.) 11:00am-3:00pm

FEE:            RM210 (RM169 for members)

*For details of this class, please refer to my post Opera Maccha 

 

6. Green Tea Strawberry Rollcake & Maccha Madeleine *Request lesson* -Basic Class-

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maccha finache

 

DATE & TIME:    June 8th (Sun.)    11:00am-2:30pm

FEE:                       RM195.00 (RM149.00 for members)

*For details of this class, please refer to my post Japanese Maccha Rollcake.

 

6. Tart au Mango & Coconuts Sable*Request Lesson* – Premier Class –

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Tart crust, Creme legere, mango mousse and fresh mango!

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DATE & TIME:    June 11th (Wed.) 11:00am-3:00pm

FEE:                       RM210.00 (RM169.00 for members)

 

7. Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons

     DAY 3 – Replacement class on May 11th (Sunday)

     *We will conduct this course again in July! Please look forward to it!

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This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped style of coffee making. It is known as the best way of making coffee and all participants will learn hands-on the techniques of how most coffee is made in cafes in Japan and Korea, as well as a detailed history and the characteristics of beans from different regions around the world.

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The course is also intended to immerse you into the mastery of macaron making. Participants will be taught more than 10 kinds of macarons by both French and Italian meringue. The course is fully hands on and baking materials and ingredients are all provided. All participants will receive a certificate of completion from Caramel Factory!

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Course Details

<COFFEE>

– Introduction To Hand-Dripping Coffee

– History of Coffee: Arabica and Robusta

– Countries and Roast grade

– Step by Step of Making Hand-Dripping Coffee: Make your own Coffee by HARIO method

– Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Papua New Guinea, Blue Mountain, etc.)

– Iced Coffee Making (Cooling method) 

– Introduction to Other Coffee Making Techniques: Syphon, Espresso machine and Mocha pot

 

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macarons photo

<MACARONS>

Italian meringueBelgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron, Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

French meringue: Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron

 

Here are the class schedule;

DATE DAY 1 DAY 2 DAY 3
January 26th (Sun.)
February 15th (Sat.) 16th (Sun.) 23rd (Sun.)
March 1st (Sat.) 15th (Sat.)
April 11th (Fri.) &13th (Sun.) 18th (Fri.) &20th (Sun.) 25th (Fri.) &27th (Sun.)
May      11th (Sun.)

*January – April class are finished.

FEE:                       RM1,290.

*6 students maximum.

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

To register for the class, please email me at caramelmoko@gmail.com (Tomoko). Thank you for visiting our site and I will be looking forward to hearing from you!!!

 

 

Coffee Making and Macaron Master Course*

3 Mar

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Hi there!

Today I would like to introduce you to our Coffee Making and Macaron Master Course!

This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped style of coffee making. It is known as the best way of making coffee and all participants will learn hands-on the techniques of how most coffee is made in cafes in Japan and Korea, as well as a detailed history and the characteristics of beans from different regions around the world.

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The course is also intended to immerse you into the mastery of macaron making. Participants will be taught more than 10 kinds of macarons by both French and Italian meringue. The course is fully hands on and baking materials and ingredients are all provided. All participants will receive a certificate of completion from Caramel Factory!

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Course Details

<COFFEE>

– Introduction To Hand-Dripping Coffee

– History of Coffee: Arabica and Robsta

– Countries and Roast grade

– Step by Step of Making Hand-Dripping Coffee: Make your own Coffee by HARIO method

– Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Papua New Guinea, Blue Mountain, etc.)

– Iced Coffee Making (Cooling method) 

– Introduction to Other Coffee Making Techniques: Syphon, Espresso machine and Mocha pot

 

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macarons photo

<MACARONS>

Italian meringueBelgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron, Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

French meringue: Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron

 

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In Japan where there is coffee culture, we have lots of unique coffee shops that mainly serve ‘hand-dripped coffee’. Some shop even roast coffee beans on their own from raw beans, and since it is a big investment in machine and it is quite unique they normally put it in a place where customers can see when they roast.

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When you say hand-dripped coffee, you use beans distinguished by countries and regions such as Brazil, Guatemala and Kenya. Some blend, of course. Unlike cafe latte or cappuccino that are espresso base and require machines, hand-dripped coffee enables us to enjoy the distinct difference of aroma in each variety of coffee beans.

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As a coffee lover, I have always wanted to conduct a class on coffee. So I am very excited about this course. You can tell a story from a cup of coffee and sometimes having knowledge can change the impression towards the product, just like one of my students told me “I used to not like coffee that much but now I do after having your coffee!”

I wish to share as much information as I have for coffee in this 3 day course!

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You will also master on making macarons during this 3 day course. Macarons go very well with coffee and our macarons are very popular among my students and customers, so I am looking forward to introducing them to you!

 

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Here are the class schedule;

DATE DAY 1 DAY 2 DAY 3
January 26th (Sun.)
February 15th (Sat.) 16th (Sun.) 23rd (Sun.)
March 1st (Sat.) 15th (Sat.)
April 11th (Fri.) &13th (Sun.) 18th (Fri.) &20th (Sun.) 25th (Fri.) &27th (Sun.)
May          

 

 

*January & February classes are finished.

*You can choose any of the above available dates.

*Time: 11am to 5pm (full day) with 1 hour lunch break (1:30pm-2:30pm). 

– FEE:                       RM1,290.

– Payment Method: In order to register, deposit RM100.- to be banked into Caramel Factory Account.

– Number of students per class: 6 students maximum

 

 

To register for the class, please contact us by email (or call): caramelmoko@gmail.com (012-352-3106).

Thank you so much for visiting our blog and hope to see you soon!!!

Tomoko

March 2014 Class Schedule*

27 Feb

Hi there!

It’s been a very busy few weeks for me and my family, so sorry for the late post! I have been focusing on developing a new course, along with perfecting the Coffee Making and Macaron Master Course. Along the way I’ve also designed a few new classes for the coming months.  

Here (finally) is the March schedule! Since it’s a beginning of Spring season in Japan, we are going to use many green tea ‘maccha’ and strawberry this month!

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<MARCH 2014 Class Schedule>

1. Saint Honore Caramel *choux pastry! – Premier Class –

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Pate foncer (pie) at the bottom, creme caramel and cream puff tower.

DATE & TIME:    March 8th (Sat.)    11:00am-3:00pm – FULL

                                March 23rd (Sun.) 11:00am-3:00pm

FEE:                       RM210.00 (RM169.00 for members)

2. Green Tea Dacquoise – Basic Class –

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DATE & TIME:    March 16th (Sun.)  11:00am-2:00pm

                               March 21st (Fri.) 11:00am-2:00pm

FEE:                       RM195.00 (RM149.00 for members)

 

3. Green Tea Strawberry Rollcake & Maccha Madeleine *Request lesson* -Basic Class-

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maccha finache

DATE & TIME:    March 26th (Wed.)    11:00am-2:30pm – FULL

FEE:                       RM195.00 (RM149.00 for members)

4. Strawberry Pistachio Tart *Request lesson* -Premier Class-

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DATE & TIME:    March 19th (Wed.)    11:00am-3:00pm – FULL

FEE:                       RM210.00 (RM169.00 for members)

5. Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons

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macarons photo

Caramel Factory is pleased to announce our new intensive course for all pastry and coffee aficionados! This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped style of coffee making, known as the best way of making coffee. All participants will learn hands-on the techniques of how most coffee is made in cafes in Japan and Korea, as well as a detailed history and the characteristics of beans from different regions around the world.

The course is also intended to immerse you into the mastery of macaron making. Participants will be taught more than 10 kinds of macarons by both French and Italian meringue. The course is fully hands on and baking materials and ingredients are all provided. All participants will receive a certificate of completion from Caramel Factory.

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Course Structure

<Day 1>

1. Introduction To Hand-Dripping Coffee

    History of Coffee: Arabica and Robsta

    Countries and Roast grade

2. Macaron Making (Italian meringue): Belgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron

                               

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<Day 2>

1. Step by Step of Making Hand-Dripping Coffee: Make your own Cafe au lait (by Kalita method)

    Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Blue Mountain, etc.)

2. Macaron making (French meringue): Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron 

 

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<Day 3> 

1.  Introduction to Other Coffee Making Techniques: Syphon and Espresso machine

     Iced Coffee Making (Cooling method)

2. Macaron making: Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

Here are the class schedule;

DATE DAY 1 DAY 2 DAY 3
January 26th (Sun.)
February 15th (Sat.) 16th (Sun.) 23rd (Sun.)
March 1st (Sat.) 15th (Sat.)
April

11th (Fri.) &

13th (Sun.)

18th (Fri.) &20th (Sun.) 25th (Fri.) &27th (Sun.)
May

*January & February class are finished.

FEE:                       RM1,290.

*6 students maximum.

To register for the class, please email me at caramelmoko@gmail.com (Tomoko). Thank you for visiting our site and I will be looking forward to hearing from you!!!

 

January 2014 class schedule*

4 Jan

Happy New Year 2014!!!

Another year has passed! 2013 has been a fruitful and busy year, both professionally and personally. We welcomed a new addition to our family, as well as introducing new menu items in our classes:)

We are happy to announce our schedule for January 2014!

This year Caramel Factory will begin offering longer form courses, aimed at providing a more in-depth and immersive experience. In addition to our regular classes, we are now offering a 3 day course: ‘Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons’. The course is for casual and more serious bakers alikeCourse details are listed below.

Hope everyone is having a great start to the year and hope to see you all soon!

1. Orange Souffle Cheesecake (18cm whole) & Orange Chocolat Cookie (18pcs)

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DATE & TIME:    January 11th (Sat.)   11:00am-2:30pm 

                                 January 25th (Sat.)  11:00am-2:30pm 

FEE:                       RM195.00 (RM149.00 for members)

*8 students maximum.

2. Pistachio Pound Cake (18cm pound) – Request Lesson*

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DATE & TIME: January 14th (Tue.)  11:00am-2:00pm *Public Holiday* – FULL

FEE:                        RM180.00 (RM129.00 for members)

*8 students maximum.

3. Pistachio Pie (Galette de Rois – 21cm whole) & Apple Pie (Chaussons aux pommes -3pcs)

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DATE & TIME:    January 16th (Thurs.)   11:00am-3:00pm – FULL

                               January 18th (Sat.)  11:00am-3:00pm – FULL

                               January 19th (Sun.) 1:00pm-5:00pm – 1 more seat left!

FEE:                      RM210.00 (RM169.00 for members)

*6 students maximum.

4. Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons

DSC_1271

macarons photo

Caramel Factory is pleased to announce our new intensive course for all pastry and coffee aficionados! This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped style of coffee making, known as the best way of making coffee. All participants will learn hands-on the techniques of how most coffee is made in cafes in Japan and Korea, as well as a detailed history and the characteristics of beans from different regions around the world.

The course is also intended to immerse you into the mastery of macaron making. Participants will be taught more than 10 kinds of macarons by both French and Italian meringue. The course is fully hands on and baking materials and ingredients are all provided. All participants will receive a certificate of completion from Caramel Factory.

IMG_0055

Course Structure

<Day 1>

1. Introduction To Hand-Dripping Coffee

    History of Coffee: Arabica and Robsta

    Countries and Roast grade

2. Macaron Making (Italian meringue): Belgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron

DATE & TIME:    January 26th (Sun.)   11:00am-5:00pm

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<Day 2>

1. Step by Step of Making Hand-Dripping Coffee: Make your own Cafe au lait (by Kalita method)

    Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Blue Mountain, etc.)

2. Macaron making (French meringue): Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron 

DATE & TIME:    January 29th (Wed.)   11:00am-5:00pm —> CANCELLED

 

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<Day 3> 

1.  Introduction to Other Coffee Making Techniques: Syphon and Espresso machine

     Iced Coffee Making (Cooling method)

2. Macaron making: Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

DATE & TIME:    January 30th (Sun.)   11:00am-5:00pm —> CANCELLED

FEE:                       RM1,290.

Introductory Price (first 6 customers): RM990.  

*6 students maximum.

To register for the class, please email me at caramelmoko@gmail.com (Tomoko). Thank you for visiting our site and I will be looking forward to hearing from you!!!

Coffee Day* Coffee Beans

1 Oct

Have you heard about “International Coffee Day”?

It was first promoted in Japan by The All Japan Coffee Association in 1983, and was set to raise awareness of coffee. The annual harvest year for Coffee starts in October, and although the date of “Coffee Day” varies among each country (Malaysia seems to be 29th of September), Coffee Day in Japan is set on October 1st because of such reason and also since the demand of coffee in Japan increases around Autumn to Winter time. 
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Speaking of coffee, I went to Jasons @ BSC the other day and got another batch of coffee beans!

This time we bought 4 kinds of beans (from right bottom); Ethiopia, Kenya AA, Guatemala Antigua, Papua New Guinea, and Brazil Santos beans. *Ethiopia bean is from the last batch.

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Each bean has different look, aroma and flavor. Although everyone has different taste bud and different perception in flavor, I would like to write a little bit about each coffee beans.

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Ethiopia

The smallest beans among the five. I always feel that Ethiopian beans doesn’t taste so sophisticated but more strong and wild taste (like soil?). I wonder if it’s because it’s harvested in wild Africa.

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Kenya AA

The largest beans among all. This bean is known to have difficulty in roasting because of its thickness and water content. It has a very strong aroma, both sour and bitter. I also feel it has “chocolate” like unique aroma!

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Guatemala Antigua

Caribbean beans tend to have nice fruity aroma, and is one of my favorite together with Costa Rican beans. This bean has more sour taste than bitter taste, and it has a nice aftertaste.

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Papua New Guinea

Most of the Indonesian beans are Robusta Coffee (mostly used in canned coffee), yet this one is Coffee Arabica, known to be more superior than the Robusta beans.

I was surprised to find it very fruity and has nice aftertaste, just like the Caribbean beans. So as I checked their roots, the original coffee tree is from Jamaica (famous for its Blue Mountain Coffee). No wonder!

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Brazil Santos

Brazil is No.1 coffee production country, and it takes about 30% of all the coffee production in the world. The taste is also well balanced, both in sourness and bitterness, so it is widely used as a base for the blend coffee. I feel this coffee has something like a “wheat” taste, and is very easy to drink.

 

I always like to pick “the day of coffee” and hand-drip them and compare the aroma. It gives you more fun than just drinking coffee!

So when you buy coffee beans next time and have a cup of coffee at home or in the shop (but has to be without milk), I hope you can pay a little more attention and observe how you feel about those coffee beans^^!

 

 

Coffee break*

19 Sep

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I have been drinking decaffeinated coffee (by Bon Cafe) for the last many months, but I still make hand-dripped coffee for my family almost every morning. Then sometimes I take a sip ^^!

I buy coffee beans from Jasons @ Bangsar Shopping Centre, as I like to buy them in beans and grind myself right before I drink. Jasons have couple of choice on beans and the ones I like are mainly from Caribbean countries such as Guatemala and Costa Rica. Brazil is also easy to drink, and when I feel like something strong and sour, I go for Ethiopian beans.

I usually drink them straight and compare the aroma, but recently my favorite is to mix them up and make my original blend. The photo is a mixture of Guatemala : Ethiopia = 3 : 2. The strong sour flavor of Ethiopian beans are covered by fruity aroma of Guatemala beans, which makes the coffee have deeper fragrance. Hmm… very nice!

My coffee beans are finishing, so I want to head to the shop soon!

Apple Caramel Pound Cake*

5 Aug

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We just had Apple Caramel Pound Cake class last weekend! This is one of my favorite pound cakes to bake ^^. It has caramelized apple, caramel, and some cinnamon spices and goes very well with coffee. I took back a few slices from the class and had them for today’s breakfast with Guatemala coffee. Yum yum…

A couple more days and it’s going to be Raya Holiday! Got any exciting plan? As for me, I have 3 more classes to go and will be on a maternity leave! I don’t have any plan to go anywhere but perhaps will take my daughter to KLCC aquarium. And of course, I wish to bake some more before my baby is born!!!