Ezprezzo

After leaving the operations and business of Espressoul Pte Ltd in May 2012, I moved onto training and received my Advanced Certificate in Training and Assessment (ACTA) in Singapore to conduct WSQ courses. It sprung from my love for coffee and the impartation of inspiration and sharing of knowledge (…)

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The cafe industry is Singapore is definitely catching on over the last few years ever since I started in the industry in 2005 with Sara Lee/DE. The growth spurs the sprouting of independent cafes in Singapore which provide the new generation of entrepreneurs eager to jump into the Food and Beverage Industry. (…)

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After forming SCAE Singapore Chapter, we immediately embarked on organizing the FHA Barista Challenge for FHA 2012 this year. Despite the shortage of time, the newly formed association, together with its members and the support of the organizers of the FHA worked together and made it happen. (…)

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SCAE Singapore Chapter was formed recently in Mar 2012 and officially recognized by SCAE Head Office in Europe.

SCAE is an association with a growing number of members — people like you, who are looking for coffee excellence.

Mission

Its time to provide clear focus and directions for the (…)

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Was a member of SCAE since 2008 and was always believing that one day it can happen to have an SCAE chapter here. This is now achieved. SCAE Singapore Chapter is now officially recognized by SCAE International. Time to get on with incorporating the coffee education and awareness programme amongst (…)

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I had an interesting experience to compete at 2009’s Singapore National Barista Championship (SNBC), and judged from heats to the finals for 2010 and 2011’s SNBC. The experiences were beneficial to me in many folds. For one, I had the great fortune to sit and totally absorbed the lessons taught by (…)

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Let me start off by reiterating that this is my own experience. 

Sensory judging at 2010 and 2011 SNBC was not entirely new, as I had judged before in my previous occupation. However, the new experience was to be able to attend the calibration process and training with Justin Metcalf and David Makin. (…)

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Its been a year since I created and used my own blend of coffee. Not that Illy was not great, but I was forced to think about this issue commercially as a business. From the branding perspective, I took the plunge again and have been using my own blend of coffee since. (…)

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It was one of our annual event where my Baristi and myself gets to jam espressos non-stop for 4 days consequetively from 0900 – 1800. In total, we expended 31 kg of coffee and 408 litres of milk. It was close to 3000 cups of coffee in 4 days and the experience was fantastic. (…)

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Recently, I have been approached by many customers to explain what is a piccolo latte or cappuccino. I thought about it and decided the following explanation best suits me.

Before I define piccolo, let’s look at the definition of a latte and a cappuccino. A latte is 1/3 coffee, 2/3 milk with a 1cm foam. (…)

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