MOCHA COCHA

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.

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