Cafe Philosoffee

Jesselton Coffee in Sandakan

2009-02-03T00:40:00.002-08:00

I have been meaning to write something about this cafe for the longest time, but have yet found the drive to do it.. and since this could be one of my last time lepakking here while waiting for my flight later tonight, I might as well do some honour to this place.

Sandakan has seen a growth spur of cafes since development took place in Bandar Indah. One of the earlier spots is Equator Coffee which I've covered in earlier entries. More recently I am more drawn to loiter around this place since it is nearer to the hotel that I stay in.

Jesselton Coffee offers the usual variety of coffee based drinks, using only one source of coffee beans for its espresso - ... . As usual, my yardstick for comparing coffees would be its mocha, and Jesselton Coffee did very impressively by topping mine up with a nice rosetta everytime, even without asking for it sometimes.

I've also tried their ice blended beverage, again of mocha variety. Since it is powder based like all other ice blended around, I couldn't really appreciate the coffee in the drink but rather how nicely it blends as a whole drink, so for Jesselton's ice blended, I'd place it somewhere between Starbucks' and San Fran's Frapp. Of course, comparing mocha to mocha. (Mind you, although I tend to write much about Starbucks, but I think another company makes better slushy coffee then them). Its consistency is good for a 1/2 hour chat.

For non coffee drinkers, Jesselton prepares chocolate and tea based beverages but I never came for those.

Another favourite about Jesselton Coffee is their selection of home made cakes, priced very affordably comparing to other cafes. My personal favorite, pinapple cheese cake, but for all the time I've been here, I've only tasted it once - I wonder if I should suggest that they make it a regular offering on their cake shelves. For those who wishes to have something heavier, they only have on single choice of spagetti.

For those of you who misses the comfort of Starbucks while in Sandakan, can come over to Jesselton Coffee to et your fix. Ah yes, something must be said about their music playing in the store - just the way I like it, jazz, although mostly chinese flavoured, but nice cozy jazz nonetheless.

pictures to be uploaded later

Jesselton Coffee,
Lot 1, Block 34, Ground Floor,
Bandar Indah Phase6,
Mile 4, Jalan Utara
90000 Sandakan
Sabah Malaysia
Tel:+6089 212 250

Cafe Old Town

2008-10-19T11:54:00.002-07:00

This place has been a very popular venue to hang out, and even Starbucks or Coffee Bean can't rival its popularity. I've always wanted to come and check out the menu prepared for blog but this situation as seen here has been the same since it opened many many months back.

Better luck next time I suppose...

ANONYMOUS ROOTS OF CENTRAL

2008-10-03T09:38:00.002-07:00

PHOTO EXHIBITON AND CHARITY SALES

For those who are in Hong Kong around this time, do support the event!

I'M BACK

2008-10-03T09:24:00.002-07:00

YEP it's been too long... I've renewed the motivation to faithfully report the new brew and everything coffee in my town and yours... stay tuned, come back more often, sit down and relax...

? THE BEST COFFEE IN TOWN

2008-03-18T19:04:00.002-07:00

Last night I wasn't really ouit to do coffee tasting, but what do you make of such claims you see on the wall? I had to come in and give it a try... there's no any other way about it...

The place is a well known destination amongst budget backpackers, and their coffeeshop opens almost all the time. It is also christened the Backpackers Museum, showcasing war and post war memorablias, what caught my attention most are the war poems posted along the stairs, under a big bright neon caption "Lest We Forget Your Sacrifice". Nice.

They seemingly have quite a good variety of food on the menu, but since last night I was quite single-minded to get some fried rice from another place, I ordered something light... and so surprisingly cheap...

Even Coffee Bean can't beat the decos they have here... authentic. Love it.

I had bottled coffee RM1.00 and charcoal toasted bread, also RM1.00. The coffee is just plain chilled sweetened americano presented in a green bottle, but the idea is really pleasing. I've not seen this done elsewhere.

Dim lighting and conducive ambiance for deep chat with friends (or date)... Definitely will be back.

Bread toasted on charcoal, then slapped on butter and sugar... nice.

Determined to come back for an interview with the Boss.

After that, I walked down to another cafe that I've discovered much much earlier, The Yesteryear Cafe. The first time I came they were playing jazz in the background. Quite crowded with locals and foreigners alike downing away sets of beer and stouts.

Lately the ambiance has been a little less than favourable for my liking, mostly because the last 3 visits they have been showing Wrestling on their 2 tvs. The plave is fast losing its attractiveness as an escapade for me to run away into a little world of my own.

But the main reason I come back is this, Lagi Aramaiti fried rice (with sausage, egg, pineapple and mixed vegetable), with sunny side up and a piece of chicken wing RM7.50. The iced coffee is just so-so. RM2.00.

IN DIRE NEED FOR A REVIVAL...

2008-03-10T08:08:00.002-07:00

Yea, the coffee-blogger has been out for a while, but not in short of coffee... but the mood will return, come on guys, cheer him up, he will write... he will write again, soon....

PRODUCT REVIEW

2008-01-08T04:38:00.002-08:00

NUTRIGEN LITE-YO
CAPPUCCINO VANILLA & NATA DE COCO
SUNNY SUPERMARKET, TG ARU
RM 2.50

This is something new, I've never thought that even yogurt can be flavoured with coffee. The smell is a little bit off, imagine a sour smell in your coffee, but the taste is good. Very good, if not for the nata de coco, which in my opinion is totally unnecessary and contributes little to the nutritional value of the whole product. For this I'm going to give it 7.8/10!

POWER ROOT ALICAFE
COFFEE WITH TONGKAT ALI
7-ELEVEN
RM 2.70

This didn't work for me. Generally I think there's too much hoo-haa given to everything tongkat ali, still I can tolerate the 3-in-1 type of the same brand, but the one in the can just did it badly. Yucks. 2.1/10

SUNDROP PREMIUM
MILK COFFEE
7-ELEVEN
RM 2.00

I like my coffee bold, and strong... which means it tend to be a tad bit more bitter than the usual cuppa ordinary people would consume, but I won't define this anything near to bold or strong. If you can imagine drinking charcoal with milk, that's what Sundrop Premium is. Doesn't work at all. 1.95/10

POKKA CAPPUCCINO
7-ELEVEN
RM 2.00

Again one of those that thinks that they'd up the class of their product by calling it cappuccino or espresso or something with coffee jargons... this can of capp tastes like leong-fun jelly, I can't really figure out either its the milk or the coffee actually that makes it taste like that. Just so-so... 5.3/10

POKKA MILK COFFEE
7-ELEVEN
RM 2.00

I can't really differentiate between this can of leong-fun tasting beverage and the one above. If the one before is a cappuccino, I suppose this is their version of latte. But still didn't work for me. 5.3/10

POKKA INSTANT COFFEE
7-ELEVEN
RM 2.00

Of all, this one I don't understand at all... were we not talking about instant coffee all this while? Is it trying to say that this is more time saving than the 3-in-1 type of instant coffee because they already mix it with water? This left me confused but I have to say, that the instant coffee type tastes slightly better than the other two, so I'll give it a 5.4/10.

NESCAFE MOCHA
7-ELEVEN
RM 2.00

Although I have a friend that swears that Nescafe is not coffee, but thank God for Nescafe after all the above. This mocha in a can is my favourite of all the three versions they have, but 7-eleven was out of stock that time. Maybe I'm bias in this, since it's my favourite drink, but hey, it's my rating system. This is a plain 8.9/10!

insomnia tonight...

PRODUCT REVIEW

2008-01-03T08:00:00.002-08:00

NESTLE KIT KAT
CAFE LATTE FLAVOUR - LIMITED EDITION
CKS HYPERMART
RM 5.00
RATING 6/10

If you like Kit Kat, you'd probably like this, because it's Kit Kat.. but the faint coffee taste in it doesn't justify the price as compared to the ordinary version.

COFFEE IN MY COCOA

2007-12-29T19:27:00.002-08:00

Recently back again from labuan, as I have posted before, the land of cheap booze, cigarettes, textiles and of course chocolates. Surprisingly this time round, there were very little selections with coffee flavour, as compared to the last time when I could easily spend RM50 worth of chocolate with coffee in it. Anyway, since I am still in the mood for writing about it, I'll do a little introduction of each from my goodie bag:

SCHOGETTEN CAPPUCCINO
SKYPARK DUTYFREE, LABUAN
RM 3.90

RATING 8/10

One of the good ones that really has the coffee aroma in it.

VILLARS LAIT CAFE
SKYPARK DUTYFREE, LABUAN
RM6.90
RATING 7.8/10

GOLDEN BORONIA NOUGAT: CAPPUCCINO CRUNCHY
SKYPARK DUTYFREE, LABUAN
RM 0.80
RATING 4/10

I've never been a fan of Nougat, and the faint taste of coffee in it isn't really great.

CAFE BOHEME
SKYPARK DUTYFREE, LABUAN
RM60.00
RATING 8.5/10

This isn't exactly chocolate. Kahlua and Bailey's has long dominated the coffee and cream liquer selection but come this Christmas, we had something else to try out, and by general consensus, the family agreed that Cafe Boheme tastes better than Bailey's on the rock. It is actually coffee and cream in French vodka, and its well-balanced creaminess and light sweetness makes it perfect as dessert. Try pouring some over chocolate ice-cream.

Starbucks® Christmas Blend 2007

2007-12-25T21:30:00.002-08:00

Our festive blend of bold Asia/Pacific coffees and crisp and lively Latin American beans is back to spread holiday cheer all season long. We give this coffee a joyful, spicy warmth with a very special and rare ingredient: aged Indonesian beans.

Key term: Spicy

From many lands, one blend Every coffee bean carries a distinctive taste that is particular to its land of origin. By carefully blending beans from different regions, our coffee experts have created an interesting interplay of aromas and flavors.

Food Pairing
Anything spicy with hints of citrus enhances Starbucks® Christmas Blend's coziness—especially our Cranberry Bliss® Bar, gingerbreads and cookies with ginger, orange, cinnamon, nutmeg or cloves.

Origin
A blend of Latin American, Indonesian, and rare, aged Indonesian coffees.

PHILOSOFFEE ASSESSMENT

The difference between this blend and the other Indonesian beans is that Christmas Blend uses aged beans. Aging of coffee is a process whereby green coffee is held for a couple of years, allowing natural changes to occur. Aging process usually mute the acidity and improve the body of the coffee.

Aroma 7/10 a distinct earthy aroma infiltrates the senses reminiscence of a local day market after rain, cozy and familiar

Flavour 7/10 subtle hint of spice, complex enough without any particular one dominating

Acidity 5/10 low to medium

Body 8/10 full on the palate and tongue

Aftertaste 6/10 lingering taste on the back of the tongue, you'd either like it or not

PHILOSOFFEE RECOMMENDATION

Though the packet claims the keynote to be spicy, it is too subtle to be a first impression. Christmas, in my understanding, smells like cinnamon and apple and mint.

To perk up the Christmas feeling to this blend, I'd do it au lait. Best done using a press, of course. Take half a cup of steamed milk, throw in a sprinkle of cinnamon powder, and some brown sugar if you like it. Top with freshly pressed coffee. Remember it's 50% milk and 50% coffee. Whipped cream and nutmeg optional but still agreeable. Gingerbread and apple-crumble go well with this.

Merry Christmas!

THE APPARENT BIAS ?

2007-10-30T22:57:00.002-07:00

Many have asked whether or not I have any strings connected to Starbucks because of the amount of coffee tasting I've done there and not much I've said about the others. Well, I just want to make clear, that I am not in any ways affiliated to Starbucks, though much that I want to... the reason I am there most of the time is because of their client friendly policy and of course, the coffee there is good. Well, better... is many sense.

This is of course not to say that I've put down the rest of the coffee giants for good. For instant, honestly, I seldom go for Fraps at Starbucks, simply because I think Coffee Bean makes much better Ice-Blended drinks. Well for SanFran, I'd go there to glut on their salad, and when you're really thirsty and you want something icy with a kick, Mo'Mocha provides a better uumph than any of the other two giants....

But still, Starbucks gives its patrons a reason to come back... We at Philosoffee share the same sentiment about coffee... that is it more than just a drink, it is supposed to be an experience. An enjoyable one at that. Amen.

GAZEBO BLEND @ STARBUCKS COFFEE

2007-10-01T10:27:00.002-07:00

Created for summertime and iced coffee, Gazebo Blend® is an elegant assortment of East African coffees. Bright flavors are balanced with a smooth, medium body. This coffee is a seasonal offering. The rich flavor with fruit-like notes evolves as it cools - making it exhilarating served hot and delightfully refreshing over ice.

I had the chance to bring yet another coffee-master to my meeting, to introduce to us fellow Sabahans (who think anything black and sweet is coffee). It was during a buka-puasa party when Aini and her gang walked over all the way from Warisan to KKIA Pekan to introduce to us this thirst quenching blend, especially made for summertime (come to think of it, any liquid would be thirst quenching if you're thirsty from fasting the whole day!)

PHILOSOFFEE ASSESSMENT

This blend gives off really a refreshing aroma, a fragrance reminiscent of sweet smelling flowers. The aroma also does the mind an invigorating and calming effect.

Aroma 7/10 Smells like fresh flowers with a whiff of fresh cut citrus. Making the mouth waters, even as I took a deep smell in.

Acidity 7/10 Quite a high pitch zing that startles the palate. Highly sought-after sensation. After tasting Indonesian coffee for the past few packs (which are generally bolder and lower in acidity) this is a nice reintroduction of the finer things in a cup.

Body 5/10 Medium, I'd say. The coffee leaves a winy sensation that makes the mouth waters, hence cleansing the palate.

Flavour 6/10 Unmistakably citrusy , something like a ripe orange .

Aftertaste 6/10 The aftertaste gets washed off quite quickly so it is not very prominent. However this quality can be used as a palate cleanser after a heavy dinner.

PHILOSOFFEE RECOMMENDATIONS

Like I mentioned before, this is a good coffee to have after dinner. I've tried it iced as well, as recommended, and it is as good as claimed. I've put up below a recipe from starbucks on how to make it into an iced drink.

Aini doing her coffee-master thing, notice that the apron is not the usual green but black!

And this is the whole gang that came...

Iced Coffee Recipe:

Start by brewing coffee at double strength, using 1 cup (2.5 oz/71 g) of ground coffee to 3 cups (24 fl oz/710 mL) water. After brewing is complete, add 3 cups ice to the pot and let cool. Serve in a tall glass filled halfway with ice. Adjust the coffee's strength by adding water to taste. Makes about four 8 fl oz (236 mL) servings.

MOCHA COCHA

2007-10-01T09:04:00.002-07:00

My usual gets a hearty make-over, with a latte-art by my new friend, Greg...

So he says that he used to do this in the past, but after not doing it for some time, he's a tad nervous over the task of dressing my mocha... I believe he's not yet preparing my drink in this picture...

First, got to have 'em micro-bubbs... the secret to a fine latte art is good quality foam, so it has to be stable and stay rather firm through-out the pouring process. A quick whizz to the good old full cream milk, and we're ready to go. Talissa looking on...

Letting the foam stand a while, he quickly prepares the soul of the drink, the double-espresso shots...

And after mixing coffee and cocoa, it's time to pour in the milk, first the fluid milk carefully mixed into the concoction to create the mocha drink (no point having a good looking cup that tastes horrible) so this step is just as important (if not more) as painting the cap later...

And nearing the brim, Greg let the coarser bubbles take form while carefully pouring the later portion of the stream across the pool of white... and there you go, a heart!

Taa daa..!

The master-piece..

Although Greg can be a bit of a perfectionist, and let out a painfully disappointed sigh at his work... not that I know any better, but macam ok saja tu...

We'll have another try sometime soon. Next time - daun! Haha

Greg, boleh bah kalau kau...!

Greg (or Gory as he is better known) is a store coffee-master and has been with Starbucks since the initial opening in KK a little less than a year ago. You can find him making your favourite drinks at the Starbucks Palm Square (Centre Point) Outlet.

ARABIAN MOCHA SANANI @ STARBUCKS® COFFEE

2007-09-27T17:37:00.002-07:00

I'd probably say this is my favourite... up coming

stay tuned..!

2007-09-27T02:46:00.002-07:00

my favourite usual, Venti Caffe Mocha to go, with cream

2007-09-27T02:42:00.002-07:00

Starbucks Coffee @ Warisan Square

SUMATRA SIBORONG - BORONG @ STARBUCKS COFFEE

2007-09-26T05:51:00.002-07:00

Coffeechat with Zul and Crystal of Starbucks City Mall and Greg, coffeemaster from Warisan Square

Grown in Siborong-Borong—a town in the heart of Sumatra’s Lake Toba coffee-growing region—this rare, full-bodied coffee offers a surprising complexity, soft acidity and hints of freshly cut basil.

More about this coffee: Batak women pick the cherries and then pulp and wash them, all by hand. The wet parchment is set out to dry in the sun on tarps or woven mats in front of houses. This coffee is sorted by hand and delivered to market the day after harvest to ensure freshness.

Batak women at the marketplace

Priced at about nearly 200% from a usual pack of beans, this definitely is an exclussive production. Wrapped in a cool cut-out design box with royal purple packet, the look itself is irresistable.

PHILOSOFFEE ASSESSMENT

Since this is also another single origin roast from Sumatra, the usual characteristic of Indonesian coffee is expected, as in earthy, mushroomy and complex. I could not appreciate the suggested basil as is on the pack, but probably because I don't know what basil should taste like.

Aroma 7/10 quite subtle, if compared to the usual sumatra blend, but the sweet complexity is also distinguishable

Flavour 7/10 just like its cousin the sumatra roast, this coffee is characteristically earthy, with a slight hint of wine

Body 8/10 heavy, strong saturation of the palate

Acidity 5/10 low, as common for Indonesian coffee

Aftertaste 5/10 The taste clears after a while, probably due to the salivation promoted by the winey character of the coffee

PHILOSOFFEE RECOMMENDATION

Don't chat over this one. Drink it straight, as hot as possible because it turns acerbic real fast. It probably tastes like the subtle winey character that you can get at the beginning, but magnified to about 250 times, which randers it unpleasant.

However, the coffee is slightly overpunctuated with the packaging and the anticipation of the Year's Black Apron Exclusive Label, but not at all disappointing, just delicate. Buy if only you appreciate good coffee that requires your utmost attention and turns bad the minute you turn your back on it... and if only you can still find it, because it is going fast..

STARBUCKS® ANNIVERSARY BLEND @ STARBUCKS® COFFEE

2007-09-26T04:27:00.002-07:00

Full-bodied and smooth with deep, spicy flavor.

Created in 1996 in honor of our 25th anniversary, Starbucks® Anniversary Blend is a big, bold, full-bodied blend of Asia/Pacific coffees accented with rare aged Indonesian beans.

More about this coffee:
The aged coffees deepen the earthiness and spiciness of this blend. This coffee celebrates the spirit of Starbucks and our coffee expertise.

The most catchy thing about this blend is definitely the presentation. I would know how catchy it is, for I bought not only the drink, but also the mug and travelling tumbler.. never have I bought so many merchandises based on one single product, but who can resist the lure of a half naked siren doing her thing, just like in the folklore. I think Starbucks' up to something.

Good marketing stratedy, I'd have to give them that.

PHILOSOFFEE ASSESSMENT

The general mood created by the coffee's aroma is definitely relaxing and mallowed. On the first introduction to the palate, I could almost taste the sweetness, reminding me of cotton candy or roasted marshmallow. And being an aged Indonesian produce, the earthy fragrance is distinctive.

Aroma 7/10 soft and gentle, the sweetness resembles roasted marshmallow

Acidity 4.5/10 rather low

Body 8/10 strong and confident, the coffee saturates the palate rather easily

Flavour 7.8/10

Aftertaste 6.5/10 quite clean aftertaste

RECOMMENDATIONS

Sipping the coffee slowly will reveal the slightly briny sweetness, not unpleasant, something of a strong caramel. Definitely something to relax with.

A LIL BIT TOO MUCH MOCHA

2007-07-26T07:38:00.002-07:00

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

2007-07-22T05:45:00.002-07:00

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

2007-07-21T09:38:00.002-07:00

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.

He has worked in Starbucks for 7 years, working his way up from a barista
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.
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).
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)
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
For black coffee, he loves Sumatra the best, for its pleasant aftertaste, and Kenya for its sweetness and juiciness as an iced drink.
Currently his favourite drink is cafe-latte.
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)
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

2007-07-06T03:39:00.002-07:00

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

2007-07-05T03:47:00.002-07:00

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

2007-07-03T21:47:00.002-07:00

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

2007-07-03T20:17:00.002-07:00

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

The Gospel According to Starbucks®

2007-06-23T19:10:00.002-07:00

This book has not been authorised by Starbucks Coffee Company

Product Details
Price: RM 56.90 at Borders
Paperback: 224 pages
Publisher: WaterBrook Press (January 16, 2007)
Language: English
ISBN-10: 1578566495
ISBN-13: 978-1578566495

Editorial Reviews

From Publishers Weekly
Studies show that fewer Americans than we thought attend church, and Sweet, popular author (Soul Salsa) and professor of evangelism at Drew Theological School in New Jersey, thinks that the church should take cues from an institution that isn't suffering a lack of customers: Starbucks. For all his hip cultural sensitivity, Sweet hasn't shed one standby of church-growth books: the acronym. His is EPIC, which stands for Experience, Participation, "Images that throb with meaning," and Connection. Starbucks has mastered EPIC living, and the church can, too. The successful coffee corporation recognizes that people are drawn in through visual icons, and it beats competitors because its design sensibility is superior—indeed, its imagery is shot through with "spiritual significance." The church should take a hint and, instead of focusing solely on its written mission statements, devote some energy to design. Starbucks understands that people hunger for "authentic experience." Finally, just as people like to drink coffee together, people seek community and connection in religious settings. Sweet's bottom line? Christianity must move beyond rational, logical apologetics, and instead find ways of showing people that it can offer "symbols and meaningful engagement." This whimsical and insightful book offers a fresh approach to a topic of perennial interest. (Apr. 17)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Praise for The Gospel According to Starbucks®

“Cultural barista Leonard Sweet serves up a triple venti cup of relevant insights to wake up decaffeinated Christians. Careful, the book you’re about to enjoy is extremely hot.”
–Ben Young, pastor, author of Why Mike’s Not a Christian

“Reading this book is a caffeine jolt. Get ready to be accelerated into the future, with Jesus a central part of the experience.”
–Dan Kimball, pastor, author of The Emerging Church and They Like Jesus, But Not the Church
“The Gospel According to Starbucks® inspires us to quit playing safe and mediocre lives and to fulfill our God-given potential. Leonard Sweet uncovers God’s purpose for people not just as individuals but also as communities. An outstanding and thought-provoking book.”
–Paul McGee, international speaker, best-selling author of S.U.M.O. (Shut Up, Move On®)

“I have a massive passion for passion. It’s my favorite spiritual topic. And I have a nominal coffee obsession, Starbucks being my ritual more often than not. So what a treat to read Leonard Sweet’s extra-shot weaving together of the two–all in the hope that each of us will drink in the meaningful and passion-filled life we were designed for.”
–Mark Oestreicher, president of Youth Specialties

taken from Amazon.com

This book was spotted by my friends (Martin and Anne) at Borders one day, and they immediately called me to ask whether or not I have it already - because they know it is a must have in my collection. Yup, I don't have it yet and I must have it!

Though I have not read the book thoroughly yet (there's still a long queue before it comes to this one) but browsing through it is enough to pull me to ditch the rest and sit on this (like the strong aroma of good coffee that is so irresistibly tempting).

The author explains matters of faith using acronyms that is related to coffee and Starbucks' business plans like BREW for Being, Real, Engages the, World and EPIC for Experiential, Participatory, Image-rich and Connecting.

Sprinkled with experiments that illustrates how much Christian faith can be exemplified by our day-to-day coffee knowledge, using coffee related jargons, this book is truly going to be one of my favourites.

AZUKI FRAPPUCINNO @ STARBUCKS COFFEE

2007-06-17T08:31:00.002-07:00

"Taste the daydream"

- complicated tacky caption or just plain distastefully Japanese?-

By comparison, this is not a new drinjk introduced by Starbucks, since I get to try it about a month back at Kl Central Starbucks. The name is definitely catchy for me, because I like anything and everything Japanese.

The Frap before it's made to affogato

Come to think about it, I now feel that I was cheated into trying it, since I was told that it is a coffee based Frap. On its own, it was a tad bit just too sweet for my liking, and I was wondering where did the coffee taste go? So to spike up my drink, I ordered a cold shot of Espresso to drown it and make it stronger. As I have experienced before, cold Espresso is pretty much necessary to maintain the texture of the Frap, since a hot pour will spoil everything.

I would prefer the red bean chunks to be slightly coarser too, to add to the texture. Bigger straws are a better idea (like the ones in Coffee Bean) rather than the usual individual packed green ones for this.

Being a coffee purist, I'd frown upon any attempts to make fanciful combinations that doesn't really bring out the taste of coffee, but this is one exception, to have it is to have it Affigato, or not at all.

foam

COFFEE STORY @ MALACCA

2007-06-17T07:32:00.002-07:00

the pond along the length of the coffee house

Recently I was in Malacca for an official field-trip and I had some free time at night to go strolling around the town. Unluckily or maybe luckily, it rained a heavy down-pour when I was out and I had to run for shelter to some shop-lots. Wet, stranded, tired and in a terrible mood from the sudden change of weather, one unexpected consolation was to find this place: The Coffee Story - Concept Coffee Shop.

Located at the fringe of town, sandwiched by old shops left and right, this great place is easily overlooked.

Walking in to the restaurant almost felt like walking in my dream place - Cafe Philosoffee as I meant it to be.. well, almost. But the concept in this set-up falls nothing short of superb.

the sound of trickling water calms the tired nerves

One most glaring attraction is a rectangular pond with flowing water running across the length of the coffee house. There are 2 water fountains at each ends of the pond and gold fish swimming freely in the water.

fusion of simplistic modern design with Oriental deco

The seaters are comfortable, clusters of sofas and dining tables loosely placed in and outside the main enterance. Chinese House and CantoPop plays in the back-ground - an acquired taste, of course. Alternatively, bring your own jazz CD and get them to put it on, I'm sure they'd be happy to entertain requests.

Another intriguing character of this place is in the menu. They named their food and drinks with catchy names like Coffee Story Toast, Old School, Brand New Day and drinks like Superman Milo and Coffeeman.

Being happily stranded in this cool place, it is unlucky to have forgotten my camera. And without any decent books in hand for that matter. They do have a few selections of Chinese Mags and tabloids though, but... never mind...

In the time-frame of about 1 hour, I had the opportunity to try 2 drinks and 3 dishes - talk about greed. But the portions were pleasantly appropriate for me to try out more than just one.

First I had the Coffee Story Toast - toasted bread and cheese with cherry tomato on top - and Coffeeman which is a vanilla+coffee milk shake.

Coffeeman and Coffee Story Toast - ideal finger food for the small eater

Then I went for the heavier dishes - Mayonnaise Chicken and Sweet+Sour Chicken without the rice. Downed with a very interesting drink, the dream of every child: Superman Milo which is actually iced-Milo topped with a hill of Milo powder. Messy, but which child will eat cleanly?

Pricing
I spent about RM16.00 for all the mentioned above. This, as opposed to a Frap Venti(R) drink for the same price - extremely worth every cents spent.

Recommendations
I strongly recommend this place for a night out catching up with friends or just to run away from routine life and sink your nose in a good book. The centre-piece pond and its catchy ornaments scaterred around the coffee house serves as conversational starters making this place a good port for first date too. If you don't already have a date, lug your laptop along and start chatting up a company for this place is equipped with WiFi connection.

And if for nothing else, I'd come back just because the waitress (?owner) was extremely hospitable and welcoming - making my short patronage a pleasant experience.

Coffee Story Concept Coffee House is located at:

328, Jalan Melaka Raya 1
Taman Melaka Raya
75000 Malacca
(same row as Maybank, right opposite HQ Bookstore)

Business: 0800 - midnight (Mon - Sat)

GOLD COAST BLEND @ STARBUCKS COFFEE

2007-06-16T20:41:00.002-07:00

All that glitter is gold: not your ordinary bling-bling

Intro by Starbucks

Starbucks created its biggest and most flavorful blend in 1987 to commemorate its first store opening in Chicago. Gold Coast Blend® is a sophisticated coffee with waves of flavor that evolve as the coffee cools. This full-bodied blend showcases our finest Latin American and Asia Pacific coffees, accented with a touch of Italian Roast's sweetness.

Pricing
Tall serving RM6.50 + 15%Tax

Origin
This is a multi-region variety of blend, fusion of the best from Latin American and Indonesian origin.

Starbucks Gold Coast Blend: the diva

Assessment
This is truly a complex blend, a multiphase showcase of flavour and aroma. One just need to sit and sip through the cup to experience the spectrum of stimuli it presents. I recommend sitting through it because this is one with very interesting character needing a bit of concentration to appreciate.

The initial impression comes about as tame and gentle. Comparing to Colombia Narino Supremo which is intense on the first sip, Gold Coast Blend gives a non-explossive introduction. Even the aroma is not striking, rather soft and smooth, creating an image of a sweet talking gentleman welcoming his dame.

Further discernment finds a fruity tinge, similar to a sweet wine consistency. The midtaste experience turns more intense, giving off a tinge of bitter-sweetness, very much like burnt-sugar. This bitter-sweet character lingers at the back of the throat, enhances the aroma, changing the initial mild impression to a level higher.

As the strength of the brew is most noted in the aftertaste, characterising it as unmistakably bold - or Extra bold as the company claims - constant sipping helps me to stay in the sweet wine phase of the showcase, which is my favourite for this blend.

Although the strength of the brew is most intense in the aftertaste, the general impression I have is still a clean coffee, with a pleasant bitter sweetness that stays for a while.

Aroma 8/10
Acidity 8.5/10
Body 8/10
Flavour 7.8/10
Aftertaste 6.5/10

Recommendations
Like a good movie, this one is best enjoyed in silence (not necessarily alone). I would drink this as my breakfast coffee, on a calm morning, after a well-rested night, when a high joltage jump-start is not needed.

After-coffee mint recommended.

SWEET SWEET COFFEE

2007-06-16T14:00:00.002-07:00

It's been a while since I last had a good cup of black coffee. Last week, when I was at UPM attending the National PROSTAR Convention, I had to endure 3 full days of absurdly sweet americano or kopi-o that was dispensed from a leaky plastic container every time we had a break. I swear that would be the last time I will put up with such insult.

Anyway, congratulations to Starbucks KK for the opening of its third branch at KK City Mall. Why do we need another Starbucks I do not know, but I am not complaining, in fact, I think we can never have enough... I just think that Berjaya Group should be careful of over-domesticising the brand because the way Sabahan or rather Malaysian mentality as a whole, appreciates the exotic more.

MOCHA FRAPPUCINNO: AFFOGATO STYLE @ STARBUCKS COFFEE

2007-05-23T21:09:00.002-07:00

MOCHA FRAPPUCINO : AFFOGATO STYLE

I was just browsing through Starbucks' merchandise cabinet last night, thinking to myself.. I was around KK all the time and there are outlets there, why should I get mugs and what-nots here when I have to lug everything up and down the plane?...

So I didn't get anything, and was just about to get away with a boring Mocha Frap when my new barista friend, Hieffny, suggested that I should give it a little twist - or drown it - and make it affogato. We need more baristas like this. Good for the company :-)

Starbucks Coffee @ Bukit Raja, Klang

Affogato - or drowning - is actually a common recipe, taken as dessert or beverage by topping it with hot espresso shot. Ice cream, pudding or ice-blended beverages has been drowned in the past.

Espresso used to top a beverage

Affogato was on offer at Starbucks some years back, and has not returned since. Although the norm would be to drown a cream based beverage (Chocolate Frap or Vanilla Frap et cetera) I tried it on my Mocha since I was just too curious to know what's it like, so I went for it.

I can understand why Hieffny stressed that this recipe should be done on a cream based frappucino, because adding a shot to an already coffee based drink did not bring out the wonderful taste of getting cream and coffee mixed as you sip - the coffee taste was too overpowering. When enjoying the beverage, the whole idea is to let cream and coffee combine in your mouth, so sometimes you get more of the sweetness of cream and sometimes the bitterness espresso. So dont stir the whole thing as you'll just end up with a latte frap.

Since it was a last minute improvisation on a Mocha Frap, the whole Frappucino texture was lost after the drowning, making it a tad bit too fluid to stay as a conversational beverage, and because the coffee was doubled by a notch, the chocolatey taste of the original mocha was also drowned.

How I would probably do it at Cafe Philosoffee - is to make the base drink more dry - by using more ice, so that it will not all be dissolved by the hot espresso. Another idea is to use chilled espresso - so that it will not readily mix with the cream based frap and I'll get more texture from the concoction. It is Starbucks' policy to customise drinks for its clients, go have it your style, ask away.

Yusira dressing up my Affogato

Generally the drink is a pleasant one, good for first dates or reunion, since it can also provide conversational starters for those awkward silences. Don't do this when you're in a hurry because this is one beverage to sit down and contemplate over.

Hieffny and Yusira

BREAKFAST @ THE CRUISE

2007-05-17T03:27:00.002-07:00

If for nothing else, I would come back to this place for its retro-strips and retro-squares sofas..

Today I went for a cheap breakfast with my cousin in Tanjung Aru at a place called "the Cruise".

Of the three items on offer, I decided to ditch my diet for the day and try out all of them.

The first was Kon-lo Noodle with Minced Chicken, served with coffee or tea. Of course I asked for coffee, but it never intended this entry to be coffee-trashing, so I'll skip on the comments.
The noodle was fine, a generous serving for its price. Tastes okay, nothing to shout about.

Chicken Kon-lo Noodle
Taste 6/10
Value 8/10

The second helping I had was Chicken Porridge. Came in a huge bowl, but only filled up half-way. The porridge was prepared with fine strips of ginger which made it fragrant and appetizing. Though the consistency was a tad bit too fluid for my liking, they were generous with their bits of chicken so at the end it is still okay. Could do better with a dash of sesame oil though.

Chicken Porridge

Taste 6/10
Value 7/10

At the end of the second dish I was too full to continue, so I decided to stop there, and probably come another day for the last offer on the menu, Chicken soup with choice noodle.

Pricing
The price for each dish is RM2.00 plus 15% tax.

Recommendations
Come hungry or don't. Order the kon-lo noodle and don't expect too much from the coffee.

KENYA 'AA' @ SAN FRANCISCO COFFEE

2007-05-02T01:29:00.002-07:00

A Limited Edition Coffee

Many coffee experts agree that Kenya produces the most consistent of the world's best coffees. Kenya's coffees, especially AA, are known for their winy acidity. Ours is a medium-roasted, medium-bodied coffee with a bright, fruity flavor.

Kenya "AA"

Assessment

The aroma first hits with a fruity sweetness, such that suggests a sourly anticipation because my mouth just fills with saliva from the fragrance. The first sip portrays a strong acidity but mellows down to a medium aggression as it cools down. The winy pleasantness lingers around for a while after you're done.

Aroma 7/10
Acidity 8/10
Body 8/10
Flavour 8/10
Aftertaste 7/10

Recommendation

Because of its winy sweetness, I would recommend this coffee for after dinner conversations. The aftertaste is pleasant, leaving me wanting more than one helping. Also ideal for a long night on a book-date. The moderate midtaste leaves you relaxed, ideal for winding down from a busy day.

PAPUA NEW GUINEA : ESTATE @ STARBUCKS COFFEE

2007-04-30T09:03:00.002-07:00

An exclusive blend from the island's finest estates. This bold, full-bodied coffee is notable for its round mouthfeel, clean herbal notes and mouth watering juiciness.

Origin

The coffee is grown in Kigabah Estate in Papua New Guinea and processed via washed method.

Assessment

The aroma is pleasantly joyful with burst of herbal bouquet, somewhat dims the stress I've had for the day. The coffee gives off a sweet aromatic scent and even sweeter on the first sip. The body is not as bold as it was written on the packet, leaning more towards medium acidity. It gives off a rather chocolaty finish which is quite clean on the palate. Sweet throughout the whole process.

Aroma 8/10
Acidity 7/10
Body 7/10
Flavour 8/10
Aftertaste 8/10 (clean)

Recommendations

Definitely a feel good coffee. Not to be wasted on a rushed sitting, this one is for you to get a big mug of, sit with your favourite companion (in the form of a person, or a book) and de-stress. I'd have this as a dessert coffee, to be enjoyed with a slice of orange meringue, or a basic cheese cake.

ESPRESSO COFFEE CHOCOLATE @ DANSON

2007-04-29T19:50:00.002-07:00

Roasted coffee beans covered with dark chocolate

Danson is rather unknown to chocolate lovers but it has quite a large variety of flavoured chocolate products on the shelf in the market. One notable courage is to mix durian into their chocolate.

Danson's Espesso Coffee Chocolate

The Espresso Coffee variety has roasted coffee bean halves enveloped in chocolate. The idea may not be new, and certainly I've tasted better ones. The coffee beans are over-roasted, hard and the chocolate was not as dark as it claimed to be.

the dark chocolate tastes more like milk chocolate

Remember how some of us eat almond-chocolate by stripping the nuts first, then chew on the almond on its own?... This isn't exactly the same thing... especially if you don't have a glass of water nearby.

Price RM8.90 for 120g
Taste 4/10
Value 4/10
Fun factor 3/10

Recommendation
Skip.

COLOMBIA: NARINO SUPREMO @ Starbucks Coffee

2007-04-29T07:17:00.002-07:00

Origin

The coffee cherries are grown and processed in the province of Nariño in Southwest Colombia - a precipitous landscape known for its breathtaking scenery and active volcanoes. Many Starbucks blends are enriched with Nariño's fine coffee.

Assessment

Rather intense first impression followed by a busy mid-taste. Slightly heavy for a medium roast, intense acidity turns round as it cools. Slightly lingering aftertaste, but not unpleasant.

Aroma 8/10
Acidity 8/10
Body 7/10
Flavour 7/10
Aftertaste 7/10

Recommendations

The complexity of the taste, and the strong pleasant aroma makes it ideal as a mid-morning jolt, when the extra zing is needed to carry you through till lunch-break. Good on its own, I'll have this brew around when I'm tied down, through some paperwork that needs extra brain-work.

BEYOND SIPPING IN STYLE

2007-04-29T05:46:00.002-07:00

I have grown to appreciate the subtle pleasure of knowing my coffee much more since the time when everything was black-and-sweet. To mark another level of complexity, I've asked to join a cupping session, held very regularly at Starbucks Coffee outlets. I am very honoured to be invited to a coffee cupping session for the first time today at Starbucks@Warisan Square.

Starbucks partners

Amongst those on trial: coffee, and a variety of desserts

It was a very interesting experience, plus I got a Passport to stamp the 'journey' through discovery of brews and flavours. Felt like I've been granted another nationality - Coffeeland. Now it's official - I am going to blog about the experience - and stay tuned for everything and everythang coffee...

The passport

Starbucks @ Warisan Square organises cupping sessions on a daily basis at 10am and 7pm. Ask for Ronny or Eddy for further information.

PHILOCOFFEE REBORN

2007-04-29T04:59:00.002-07:00

Homosapien coffeephillus

I've taken in coffee ever since I could make sense of my memory. Cooled and heavily sugared was the preparation of choice (as it was made for breakfast) and though it was believed to stunt someone's potential height, I got my way around and still have to sit at the back of the class in school.

Coffee has accompanied my days (or rather nights) preparing for exams throughout secondary school, and those days, I prepared black coffee by the pot. Seriously, a whole pot just for myself. I believe by this over-exposure, I don't get caught up with sleepless night even if I take it for supper.

Appreciation for designer coffee started during Uni days when opportunities and choices were plenty. Just then I swore off Nescafe or any other kind of instant coffee for good. Though not allowed in the dormitory, I kept a drip machine in the room to have fresh brewed coffee every morning. Nothing beats waking up to the smell of real coffee.

For the past few years though I shamefully admit that I've switched back to 3-in-1 just for the sake of convenience. Yea, excuses-smexcuses, I know it has to stop. It's time to get real again.