A LIL BIT TOO MUCH MOCHA

Attending a meeting over a 3 nights stay in Labuan - the land of cheap booze, cigarettes, textiles and of course, chocolate - I picked up a goodie bag full of the stuff worth more than 50 bucks. And all of them as you may have guessed it correctly - are in someways and somehow flavoured with coffee.

Stay tuned till I find the opportunity to have my caloriextravaganza, and celebrate the second Easter this year doing something I'd regret - trying out my coffee chocolate.

But a coffee maestro's gotta do what a coffee maestro's gotta do... oh well.

EQUATOR COFFEE @ SANDAKAN

Stuck between wanting to play a good host to the visiting Indonesian doctors, and not being bored to death pretending to be interested in some huge nosed proboscis monkeys, I had to make up my mind and decide... finally I decided not to die from monkey-induced boredom. Got myself dropped halfway off Sandakan town, at Bandar Indah, I quickly headed to this place which I spotted the night before during a night out to get some beers.

coffee equator

Another one of those place that surely will catch my attention, even though it was late at night, not to mention the heavy rain and the fact that I saw it from such an angle usual people would just be happy to ignore.

Yeap, anything with a large signboard with t he word coffee on it will work!

Inside, to my greatest pleasure, was fully air-conditioned and the comfortable dining tables were just as inviting as the signboard outside.

At one glance, this place would pass off as a really impressive American style coffee joint franchise, very similar to that of Coffee Bean or Starbucks, minus the usual overcrowding and the effort to find a good place to sit.

the counter - extra shy people who runs off gave it an impression that there's nobody around

Even the menu was suggesting that this was an experience I am going to remember - it says "coffee tastes better with a friend". Aaahhh :-)

Very quickly attended to by its young apperentice, Kit (whom later expressed that he has a keen interest in pastry business) he showed good knowledge of the products on sale, which tell me that I will at least enjoy my stay here.

cozy chairs - not captured here is the sofa set

I was later joined by the owner, who was a friendly lady who has travelled Europe to experience the real coffee that side of the world has to offer. She took time to sit on my table, telling me a little bit more about their coffee, its origin, and what makes the business work with different people.

Equator Coffee usually gets packed later in the evening, when the younger consumers find it a perfect place to hang out with friends, or get together to do homework (though I doubt much would be accomplished here).

coffex coffee

Equator Coffee only serves Coffex Coffee, a company from Australia which gets its beans from Central America. The shop only uses one single blend, which is the Espresso for Cafe, medium strength.

I tried a few drinks and later a couple of pastries here at Equator. The first was to try Coffex black. I will write about it separately. Then, a Grand Cappuccino as recommended by Kit, a concoction of Espresso with a spalsh of flavoured syrup. Kit did Irish Cream for me, which I thought was superb. Other than that, they also have other syrups like chocolate, caramel, hazel, mint, tiramisu and vanilla. Priced at RM8.70 a serving, not too bad really.

Another recipe worthy of trying, which is Mdm Chong's favourite, is Caffe Viannese - Cappuccino. I didn't have the opportunity to try this one, after 2 servings of coffee here, but this could be a good reason to come back! Priced at RM8.60 a serving, it is one of the store's bestsellers I suppose.

Another thing that cought my attention, on the menu was the real Irish Coffee - with real non-halal stuff in it - at RM15.50 a mug, I wish it was not broad daylight and I have to take a taxi back to the hotel - or I would have ordered one. Next time, next time...

tiramisu

Another offering that one shouldn't go back without trying, is in the display fridge, next to the counter. The cakes are all home made, and each and every one of them are made herself by Mdm Chong! I got to try her tiramisu (RM6.00 each) and since I am filled to the brim but still greedy - I packed a slice of her Japanese Cotton Cheese cake - simply irresistable.

This is one place I would gladly recommend to anybody passing by Sandakan. I wish we have one like this in KK.

Kit and Mdm Chong

Equator Coffee opens daily from 0800H to 2300H
(varying on Weekends and Public Holidays)

G/F Lot 5, Block 12, Bandar Indah,
Mile 4, Jalan Utara, Sandakan
equator_coffee@imap.cc
089 210 517

BEHIND THE APRON

Some time back, while on a meeting trip to KL, I was staying at Petaling Street and the nearest coffee joint accessible by walking is a Starbucks at Kota Raya. Spent almost 3quarters of my coffee consumption at that particular Starbucks, I made friends with its manager, and had long great conversations with this guy. Let me introduce to you, Mr Mohd Adli, a man with great passion for good coffee. We chatted about everything, and for a long while, I haven't had that kind of fruitful substantial conversations (to quote a dear friend, a conversation that leads to mental orgasm).

Now, please don't think dirty.

Here are 10 things about our man, Adli.

1. He has worked in Starbucks for 7 years, working his way up from a barista
2. It takes about a month to master the coffee machines - the one that makes espresso and blows out fierce steam to make milk-foam - if one is serious enough about it.
3. The mark of a good barista is that he knows his coffees well, and his coffee drinks well (meaning that a cappuccino will only be called a cappuccino if the milk-coffee-foam ratio is right etc).
4. He has been a coffee master for 2 years (meaning that for the past 2 years he gets to wear a black apron when there's any formal functions)
5. The most under appreciated element of coffee couture is the recognition of taste - the mingling of flavour and aroma that gives coffee its characteristic individuality
6. For black coffee, he loves Sumatra the best, for its pleasant aftertaste, and Kenya for its sweetness and juiciness as an iced drink.
7. Currently his favourite drink is cafe-latte.
8. He believes that running a cafe like this is all about costumer service, and the knowledge of the beverages available (I think the ability to recommend is also a very important plus-point)
9. Adli recommends black coffee for the experienced, caramel machiato for the first-timers, and for teenagers (as usual) any frappucinos.

getting my usual

Well, for number 10 why don't you drop by at his outlet and say hi to him yourself!

KD, Adli, Fauzi @ KotaRaya Starbucks

FRENCH PRESS

This is also called French Press - but what is the likelihood of me talking about exercise?
"Not" -Borat-

article taken from Wikipedia
A French press, also known as a press pot, coffee press, coffee plunger or cafetière, is a coffee brewing device popularized by the French. Its operation is simple and it produces a stronger coffee than other devices.

french press, or coffee plunger

A French press consists of a narrow cylindrical jug usually made of glass or clear plastic, equipped with a lid and a "plunger" which fits tightly in the cylinder and which has a fine wire or nylon mesh acting as a filter. Coffee is brewed by placing the coffee and water together, leaving to brew for a few minutes, then depressing the plunger to separate the coffee at the bottom of the jug. The French press goes by various names around the world. In Australia, South Africa and Ireland the whole apparatus is known as a coffee plunger and coffee brewed in it is known as plunger coffee. Its French name is cafetière à piston, a melior (from an old brand of makers of coffee pots of this type) or a Bodum (another brand). In the UK the device is known as a cafetière (the French word for "coffee pot").

Because the coffee grounds are in direct contact with the brewing water, coffee brewed with the French press captures more of the coffee's flavour and essential oils, which would become trapped in a traditional drip brew machine's paper filters. French pressed coffee is usually stronger and thicker and has more sediment than drip-brewed coffee. Because the used grounds remain in the drink after brewing, French pressed coffee should be served immediately so as to not become bitter from over-extraction. A typical 8-cup French press is considered expired after 20 minutes.

Coffee for use in a French press should be of a consistent, coarse grind. The use of a burr mill grinder gives a more consistent grind than the whirling blade variety. The ground coffee should be more coarse than that used for a drip brew coffee filter, and far coarser than that used for espresso, as anything other than a coarse grind will seep through the press filter and into the coffee. A French press can also be used in place of a tea infuser to brew loose tea.

A French press is also more portable and self contained than other coffee makers. Travel mug versions also exist made of tough plastic instead of the more common glass, and have a sealed lid with a closable drinking hole. Some versions are marketed to hikers and backpackers not wishing to carry a heavy metal percolator or a filter using drip brew.

SUMATRA @ STARBUCKS COFFEE

Cupping date: 4 and 5 July 2007

Coffeechat: Vino (coffeemaster @ KLCentral) and Mohd Adli (coffeemaster @ KotaRaya)

Sumatra has a full, syrupy body with virtually no acidity - so the coffee's intensity lingers in your mouth. The concentrated spicy, herbal notes and earthy aroma are the telltale signatures of this well-loved coffee.

More about this coffee
The island of Sumatra produces 70% of Indonesia's income and is home to over 38 million people.

I've been very fortunate to have the opportunity to discover myself the difference between coffee by the drip and coffee by the press just one day after another during my last visit to KL Starbucks. Now I am a Press Convert, convinced that the best way to appreciate coffee to its most minute detail, in fact, can only be done, by using the French Press brewing method. For those who do not own a Press yet, it's about time to get one.

PHILOSOFFEE ASSESSMENT

This is probably one of the most honest and straight-forward coffee I've ever cupped. Straight-forward because the flavour is not-at-all complicated. I am actually lost for word in trying to describe this coffee that is so "unmistakably coffee" like "this is what coffee meant to taste like".

The aroma is strong and handsome, giving off a sense of adult's-coffee.. or coffee for the mature minded. The body is so full that it saturates the tastebuds even on the first sip.

One thing fascinating about this coffee is that its heavy-weight character stays consistent throughout the whole cup, not like most others that would turn another spectrum as the coffee cools.

The aftertaste is surprisingly cleaner than I've expected. The boldness of the coffee lingers on pleasantly without being annoyingly bitter.

Aroma 7/10 the first impression suggests that this has got to be the coffee's coffee
Acidity 5-8/10 although the conventional accepted idea states that bold coffee has got low acidity (in fact Starbucks claims that this coffee has got no acidity at all) I felt that the acidity started somewhat low but ended with a higher zing; hitting like a trombone but takes off like a flute
Body 9/10 definitely bold and heavy mouth feel, one that saturates the taste bud upon first contact
Flavour 8/10 earthy, unmistakably

PHILOSOFFEE RECOMMENDATION

The simplicity (or rather straight-forwardness) of the character makes it ideal for someone who is not in the mood to scrutinise or discern the complexity of some other coffee. Like a writer experiencing inspirational constipation, this would be the best choice because it offers enough jolt to sustain wakefullness, but not complicated as to disturb the flow of ideas.

On a less-poetic note, I'd recommend this for after-dinner companion, especially after a heavy meal of meat and spices - this coffee is bold enough to dampen and pacify the bombardment on the tastebuds from dinner, yet straight-forward in character to ease and relax the mind.

YUKON BLEND @ STARBUCKS COFFEE

Cupping date: 2 July 2007
Outlet: Starbucks @ Warisan Square, Kota Kinabalu
Barista(s): Coffeechat with Talissa


Yukon Blend® is a little bolder than House Blend but still mellow and balanced. The acidity is moderate due to the influence of fuller-bodied coffees from Asia Pacific.

More about this coffee: A blend of coffees from Latin America and Asia Pacific, Yukon Blend® was originally created for a captain of a fishing fleet and his crew.

Food Pairing Recommendations Any breakfast food is wonderful with this invigorating blend - like a big bowl of oatmeal with raisins and cinnamon.

PHILOSOFFEE ASSESSMENTS

I tried blind tasting for this one and found that my description of the coffee is fairly accurate to Starbucks description. One step closer for this self-acclaimed coffee-critic.

Okay, now to business.

The aroma for this blend is clean and light. Somehow reminds me of Christmas spices. The initial sip suggests of a nutty background, which delivers a smooth walnut character to the base of the tongue. Relatively mild-mannered.

The walnut flavour becomes more prominent in the midtaste, but leaves a low residue lingering. Overall, the coffee has an equal distribution of strength all over the tongue. The aftertaste is also clean and well balanced, as it goes off relatively quickly.

Aroma 6/10
Body 5/10 light to medium
Acidity moderate brightness 5.5/10
Flavour nutty 6.5/10

PHILOSOFFEE RECOMMENDATIONS

I would suggest pairing with nut based pastry or cakes, and personally I love carrot walnut cake to go with this. This blend has a fleeting character, and will only be prominent when the drink is still hot. So I'd not recommend this as a conversational drink but more of a personal indulgence kind of retreat.

Go for it when you need something to warm you up after getting drenched from the rain outside.

TANZANIA @ STARBUCKS COFFEE

Cupping date: 26 June 2007
Outlet: Starbucks @ City Mall, Kota Kinabalu
Barista(s): Talissa, Adeline and Madan

Medium-bodied with a crisp, clean flavor and pleasing black currant and citrus notes.

Geography Is a Flavor™ You can tell a lot about a coffee if you know where it’s from, because every bean has a distinctive flavor particular to its land of origin. Coffees from Africa are remarkable for their floral aromas and citrusy tastes.

Origin Tanzania coffee is grown in East Africa’s fertile Rift Valley, which is believed to be the birthplace of coffee. The Great Rift Valley was formed out of explosive earthquake and volcanic activity.

Key Tasting Term Currant

Food Pairing Recommendations The citrus and berry notes of Tanzania will pair perfectly with your favorite summer fruit salad.


PHILOSOFFEE ASSESSMENT

Aroma 6/10
Body 7.5/10
Acidity medium to high 7/10
Flavour sublte earthiness, bittersweet 7/10

The aroma strikes as mild and cakey, with a tinge of sweetness similar to honey or something more familiar like vanilla. Cake is still the best description I would give for its aroma. Pleasant, smooth and brings together with it happy thoughts.

Initial impression on the first sip is very much like what I would have guessed from the aroma. Smooth and tame, the body first strikes with a medium weight at first but tapers down to lightweight after saturation.

The sweetness of the coffee starts to show-up slightly more when it cools down a little bit. It is quite unmistakably caramel, characterised by its subtle bitter-sweetness that hits more prominently at the back of the tongue rather than the tip where we'd expect to taste sweetness.

Tanzania has a pleasant aftertaste, not exactly clean as it leaves you with quite a bold lingering, but since it is bittersweet, it is okay.

RECOMMENDATION

I would recommend Tanzania for any coffee skeptics who cannot tolerate the idea of a bitter coffee. It is also good for coffee-enthusiast beginners as this will leave one with pleasant first impression for novelty coffee.

Pair this with other feel-good food like tiramisu. Also good with dark chocolate thins.

pumba