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Being a World Barista Champion requires a lot of hard work and a clear vision for the future. Jooyeon Jeon from Momos Coffee in South Korea is a seasoned competitor and performance and coffee during this year's Championships in Boston were nothing short of spectacular. Despite her demanding schedule, Jooyeon was very kind to share her thoughts about her competition routine and her plans for the future.
You have been competing for many years now. How was your approach this year different from the previous years?
Jooyeon: I performed under the theme of "Fat" in 2018 and "Carbohydrate" in 2019. However, the approach was the same, only with different topics.
There is something completely different. It was my conditioning and mind. I think that's why I did the best demonstration.
My first WBC last year was 'the endless tension'. At that time, I wanted to show everything I have, because it would be the chance of a lifetime. That made me so much burden. In fact, I didn't enjoy preparing WBC at all.
But this year was different. I have changed my mind, didn't care other's attention, but focused on what I can do now. This mindset made me more comfortable and enjoying preparation everyday. Instead, I hung out with friends and spend good time with family.
In your routine, you managed to share a complicated subject about carbohydrates in a very simple manner. How did you communicate this effectively to the judges?
Jooyeon: The demonstration of the subject of carbohydrates was scientific, so we had to tell difficult contents. More data collection and study were needed to explain this easily.
I also received help from a university's food engineering department to gain professional knowledge. The most time spent on preparing for the competition was studying time because I thought I should understand it perfectly so that I could explain it.
But the completed demonstration was actually not easy, so I wanted to make the judges feel as comfortable as possible during the demonstration. I thought of a layout that would get as close to the judges as possible. I was able to come to the conclusion that the table should be used as a chair.
It's been 6 months now since you have been the World Barista Champion. What are your goals now that you are the ambassador for the Specialty Coffee industry?
Jooyeon: It may be ideal, but I have a lot of interest in the sustainability of the Specialty Coffee. I want to introduce the world of specialty coffee the people not only professional but also the people who don't know this field. I want to broaden the public's concept of Specialty Coffee.
If consumers start to appreciate the value of Specialty Coffee, they will naturally think about it at that price. This will be passed on to the coffee farmers. And it will help farmers produce better coffee.
I want to inspire farmers to continue to produce special coffee. So I will visit the farms in origins and I want to participate the research and development for improving coffee quality, and the life of the people in the Specialty Coffee farms.
We recently saw your collaboration with Sergio Gonzalez from Ecuador. How important do you think are collaborations for Specialty Coffee professionals?
Jooyeon: It's the same as I talked before.
The way to raise the value of the Specialty Coffee as a barista is to make sure that consumers can enjoy the coffee properly. I think this is the first step in the sustainability of Specialty Coffee. For example, a cup of Specialty Coffee they drink now is not unfamiliar, friendly, and professional delivery.
What is your favourite part of being a barista?
Jooyeon: Of course I like to brew coffee and serve it to customers the most. When customers drinks the coffee, it feels like the cup of coffee I made is energy for them.
If you had a chance to have a delicious filter coffee with anyone in the world, who would it be and why?
Jooyeon: I'll think about where (origin and farm) the filter coffee was produced first. And I want to drink coffee with the coffee producer (grower) who worked hard for a year to make that cup.
Lastly, tell us about your ideal breakfast?
Jooyeon: A cup of delicious brewed coffee!
Photo Credit: World Coffee Events
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Breakfast of Champions is our weekly dose of inspiration from people who excel in their respective fields. If you would like to receive the next one directly to your inbox, subscribe to our mailing list here.
Congratulations on the 10th year anniversary and the opening of PPP Coffee at Funan. How does it feel to achieve this milestone and what’s next for PPP Coffee?
We have come a long way since the days at Hooper Road. Back then when we first started, we were just a small-batch specialty coffee roaster supplying to small cafes and home brewers in the area.
Since then, we have grown to a total staff strength of more than 70 servicing over 100 corporate clients from multinational corporations, F&B establishments, hotels as well as customers through our three F&B/retail outlets in Singapore and Malaysia.
Over the last ten years, we have also expanded our services and offerings to include a wider range of premium specialty coffee equipment and accessories, as well as a wider selection of coffees sourced from different regions in Asia, Latin American and Africa. Through the long-standing relationships that we have established with our coffee producers, partners, suppliers and traders, we are able to provide coffees that are quality driven, traceable and transparent.
PPP Coffee has always been about inspiring and building communities and this has always been our “mantra” since we first started back in September 2009. It is also one of the reasons why we decided to open the PPP Coffee store in the prime civic district of Singapore - in the hope that we can make specialty coffee more accessible to the masses.
Courtesy: PPP Coffee
Based on your many years managing PULP in Kuala Lumpur, how would you describe the coffee landscape in Kuala Lumpur compared to Singapore?
I would say that the coffee landscape in Singapore and Malaysia are relatively similar, especially the cultural make-up. Expectations are different and although Singapore had an earlier head start in introducing specialty coffee in the late 2000s, the specialty scene in Malaysia has been growing steadily in the last 5-6 years since 2012.
From the specialty coffee competitions arena, we can clearly see that there is an increased number of Malaysian representatives at coffee competitions organised at both on a local and international level, as well as the number of new independent specialty coffee cafes that have opened in the last 5 years in East and West Malaysia compared to Singapore. I would dare say what Singapore has achieved in the last 10 years, Malaysia has caught up in the last 5 years even when they started later.
This was also one of the reasons why in 2014, we decided to set up PULP in Bangsar, Kuala Lumpur. We are glad to be one of the first few to set our foot in the specialty coffee scene in Malaysia. It has paid off considerably as it was a calculated move to enter a fairly challenging market with specialty coffee still being in an infancy stage back then. We were thankful that the Malaysian market picked up fairly quickly coupled with the birth of the Malaysian Specialty Coffee Association in 2014.
Following the success of PULP in Kuala Lumpur, is PPP Coffee considering expanding to other countries?
One of our goals here at PPP Coffee is to make specialty coffee more accessible to everyone. Besides having a brick-and-mortar store, there are also other ways to achieve that. We would like the brand to be an omnipresent brand internationally.
In the past few years, we are glad to have been accessible worldwide beyond Singapore and Malaysia through our online web store by shipping internationally. With that said, we will be focussing on improving our online web store, as well as strengthening our services across existing F&B/retail outlets in order to reach more coffee drinkers worldwide, and to deliver a better coffee experience.
What’s the future like for Specialty Coffee in Singapore and Malaysia?
In the last decade, we have not only witnessed an increased demand for specialty coffee, but also a drastic shift in the consumer’s attitude towards specialty coffee.
Consumers now have a greater understanding of the origins of good quality coffee, processing methods, storage, roasting and brewing with the right equipment. There is also an increasing thirst for knowledge around coffee - specialty coffee in particular - and this is proven by the fact that more and more consumers now can differentiate different types and origins of coffee served in your local coffee shops, chain stores and independent coffee shops.
With the greater appreciation and awareness for specialty coffee, as well as the support from cross-industry communities and coffee associations, we are confident and optimistic of the future of specialty coffee in Singapore, Malaysia and beyond.
What are your thoughts on your Supernova line of capsules? Do you think this is a format which other coffee roasters are open to adding to their existing product offering?
We believe the Supernova line of coffee capsules is one of our most innovative product to date. The capsules is a convenient and consistent way to enjoy a high-quality specialty coffee from home or office and is also one of the products that pushed the boundaries in the specialty coffee scene. This allowed more consumers to be open to enjoy our specialty coffee at a lower barrier to entry instead of purchasing an espresso machine.
Coffee is considered as fuel to get you moving throughout the day, especially in the morning. What is your daily morning ritual like?
I usually wake up at 7.30am, change (my kid’s) diaper and make a cup of espresso coffee before heading to the office at 9am. That is also where the roastery team would conduct their morning routine of cupping their previous days roasts where I get to drink more coffees!
What coffee gear or equipment do you have at home? What’s your favourite and why?
My first coffee gear is a Clever dripper from PPP Coffee and a Hario travel grinder. I also have a Chemex, Hario V60 and Rocket Giotto Type V espresso machine. My personal favourite is The Clever because it is easy-to-use and clean and very consistent.
We learned that you get to travel much because of your role in the company. What trends are you seeing happening internationally for Specialty Coffee?
We are seeing more and more cafes serving filtered coffee using a variety brew equipment, beyond just serving espresso-based drinks like lattes. There is more focus on the art of brewing and showcasing the coffee origins and unique flavours rather than just fancy latte art.
I have recently returned from a trip to Shanghai and was impressed by the level of quality coffee and exceptional service in the specialty coffee scene. Not surprised that China recently won the 2019 World Brewers Cup, where China is traditionally known more for a tea drinking culture rather than coffee.
The demand for specialty coffee in China is something the world should be aware of. One point to note is that Starbucks is already moving towards specialty coffee and their biggest Starbucks Reserve is in Shanghai, and that says a lot about the future or specialty coffee.
Managing a coffee business is not an easy task and it all starts with humble beginnings. What is your advice for new coffee roasters or coffee shop owners?
Don’t look back - keep going even if the odds are against you. Consider very, very carefully before starting a coffee shop. The hours are long and it is fundamentally a hospitality business where customer service is key. You either love it, or you don’t.
Not many people are able to say that they are doing what they love every day. Passion can only get you so far, the reality is that the business must be profitable and sustainable and it takes a good team (which I tend to think of as family) to build it to be successful.
I am glad to have entered this industry more than 7 years ago and I have never looked back since.
Lastly, what do you wish for the PPP Coffee and the industry 10 years from today?
To inspire and build a sustainable future for communities with good quality coffee.
Coffee is an all-day, all-occasion drink, and that includes night and party time! This Mocha Martini is a spiked take on the Caffé Mocha, combined with the elegance of a Martini. The addition of Irish Crème adds a bit of booze and a load of creaminess, making it a terrific post-meal dessert drink or nightcap. Get your shaker ready, and let’s make ourselves a coffee cocktail!
Ingredients:
- 30g Espresso (brewed from 1 capsule)
- 15g Vodka
- 60g Irish Crème (such as Bailey’s)
- 30g Chocolate syrup (or drinking chocolate powder + some extra for the glass)
- 6-8 large ice cubes for shaking
- Chocolate shavings, for garnish
Line the inside of a chilled coupe or martini glass with some chocolate syrup (or dust the glass if using powder). Pull a short 30g (or ml) of espresso. In a three-piece or boston shaker, add the coffee, vodka, irish crème, and chocolate syrup. Add the ice cubes and shake it until your fingers are numb from the cold. Strain and serve into the chilled glass. Be sure to include all of that sweet foam! Grate some chocolate on top to finish.
Now take a sip, kick back, and relax. You deserve it after all that shaking!
Recommended Capsule: Fusion by PPP Coffee
Words & Photos by Jonathan Choi (@theheadbean)
Summer is coming to an end but that will not stop us from making and enjoying iced coffees. This recipe for an Iced Earl Grey Americano was inspired by the coffee itself, Tesfaye by PPP Coffee. It's an Ethiopian coffee that displays floral notes as your sip. We wanted to be able to replicate that experience and make a refreshing beverage for you to enjoy at home.
All you need here is a cocktail shaker and some pre-prepped chilled Earl Grey tea and you're good to go.
Ingredients:
Chilled Earl Grey Tea: Steep some of your favourite Earl Grey tea bags in hot water for 20 minutes. We recommend a ratio of 1:8, tea bags to water. If you wish to have a stronger tea flavour, a 1:6 ratio is perfect. After 20 minutes, remove the tea bags and place the brewed Earl Grey tea in the refrigerator to chill.
Brew the two capsules and let them cool aside in a cup. Get a hold of a cocktail shaker and fill it with ice. Add all ingredients into the shaker - espresso, chilled Earl Grey tea and the sugar syrup. Shake it like you mean it but don't dilute all the ice inside. Serve and pour all into a tall drinking glass that's filled with ice. Garnish with that lemon twist to impress your friends.
Recommended Capsule: Tesfaye by PPP Coffee. Pick up a box here.
That's how we would describe September's Flavour of the Month from PPP Coffee. Ethiopian coffees are always causing coffee drinkers to raise their eyebrows after that first ever sip of a lightly-roasted East African brew. To many, they will find it unfamiliar and slightly 'citrusy'. To some, they will be amazed by how coffee can actually taste in the cup. Due to the inherent properties of Ethiopian heirloom coffees, they display a very distinct fruit or floral forward taste profile. For many of us reading this, we may have started our Specialty Coffee journey after that first cup of Ethiopian coffee.
Tesfaye by PPP Coffee is a coffee in a Nespresso-compatible capsule format, showcasing a classic Ethiopian coffee profile. The coffee is light-bodied, almost tea-like, with floral nuances on the nose and you may get ripe peaches with every sip.
Normally, baristas get to introduce an Ethiopian coffee through a brew bar in a cafe. What is fascinating about this capsule is that the introduction of the potential of Specialty Coffee does not necessarily have to happen in the cafe anymore. Just pop in the capsule in your favourite Nespresso machine and experience the myriad of flavours right in the comfort of your own home.
We must say that this capsule is not for everyone due to the roasting style. It's a complete contrast from what we are all accustomed to but hey, once in a while it's great to experience something new in life.
Pick up some Tesfaye over here and share it with some friends. Members of DrinkMorning.com will enjoy 5% off for our Flavour of The Month via the promo code Flavour0919. Happy coffee shopping!
Since it’s our first of the series here’s a double-decker recipe for you. Bulletproof Coffee was all the rage ever since David Asprey shared the recipe on his website in 2009. The drink got its second wind with the popularity of the keto diet as well as its proliferation across cafes and gyms. We’re not here to debunk or prove its health benefits. Just sharing delicious coffee recipes for you to try at home.
First one up is the Almond Milk Bulletproof Coffee. This one is a long drink which you can enjoy hot or even on the rocks. We tried several non-dairy milks from the market and we found the most balanced Bulletproof Coffee using almond milk.
Ingredients:
Brew a long 60g (or ml) espresso from one capsule on top of 10g of ghee. Repeat with a fresh capsule. Then add 10g of MCT oil, 10g of your preferred sweetener, a pinch of turmeric powder and ground pepper. Combine all ingredients in a blender (that can withstand heat) to enhance the texture of the beverage. Sprinkle some cinnamon powder for the final touches. Sip and enjoy.
If you want to keep things simple and straightforward, then the Bulletproof Coffee Shooter is for you! Three ingredients for you to whip up early in the morning. Easy peasy.
Ingredients:
Most Bulletproof Coffees are made using brewed filter coffee but this recipe is for those with a capsule machine. Brew a long 60g-70g (or ml) espresso just from one capsule on top of 8g of ghee. This will help soften the ghee. Then add 8g of MCT oil. Combine them in a blender (that can withstand heat) for that creamy and frothy drink. Serve and down that shot. Feel free to add any natural sweetener like Stevia or your favourite organic honey.
Recommended Capsule: Feels Good by ST ALi. Pick up a box here.
Who are you?
The question is quite a troubling one: an increasingly concerning enquiry that is a little too dimensional for mere job descriptors and horoscope types. Why? It may unfurl what we grasp of our personal identities if we are careless. As Nietzsche would say; “To live is to suffer” but perhaps; that is just a process of finding one’s self.
How could purpose be boiled down to something so unassuming as coffee choices?
Coffee started with humble beginnings as a commodity for everyday. The industrial boom of the early 1900s marks the very First Wave - coffee at that time was simply produced and prepared for quick consumption in the form of a can or instant packets for working individuals.
The finer things in coffee like taste were secondary and what mattered was that instead of taking minutes, coffee was able to be consumed fast. Back then, coffee is every working individual’s breakfast before they start their day and with no time to waste. Hence, taste were never part of First Wave coffee drinkers’ concern. . Countries like The United States and Japan were moving so fast! They could care less about anything secondary.
Don’t get me wrong, we’re not saying that people were robotic, but coffee, the way we think is affected by time and this extends to the Second Wave: Enter globalisation and some sort of technology advancement, the era where coffee is produced quickly and in large quantities, scalable and yes, efficient.. The 2000s is known for the sprouting of coffee chains like Starbucks and Gloria jeans, where coffee drinkers commune in comfortable spaces and plush atmospheres. Coffee is now a lifestyle, more than just a humble beverage.
Coffee isn’t just guzzled down now, it’s a conduit for bigger things, like studying tolerance or even retaining energy in important business meetings. Coffee drinkers during the Second Wave are becoming enquiries, and are curious about the origin of the coffee sitting in their cups. Where is it farmed or roasted? Perhaps, survival is no longer a main focus and accessibility of things is becoming the norm, the shift allows us to now asking questions . Self identity (and that of coffee) is now something to be aware of, questions ought to be asked!
So what about the Third Wave?
The newest evolution of coffee as an artisanal food - like wine and cheese Like Nietzsche, we are looking for comfort and affirmation to life, and we find that in coffee; buying a cup of blue bottle or even going to a specialty coffee shop - and they are no longer labelled as ‘hipster’ anymore.
The quality of coffee in recent years is much more controlled, alike the information age, roasters are getting more involved than ever with the source of their beans, sharing with us what makes them special and taste good. Coffee roasters are also organising events to teach coffee drinkers about nuances of character in a coffee’s taste. The content is critical; comforting yet overwhelming all at once, just like a feverish excitement of self-enquiry and existence.
This is just a toe dip analysis into the world of Specialty Coffee. However, a dip in this abysmal pool is the best place to start. Lest the question "Who are you?” troubles us once more. Perhaps the gentler place to focus instead, which ‘wave’ is more aligned with your coffee drinking habits.
Last Saturday, we had an awesome opportunity to throw an #Affogato Party with our friends from Creamier, Singapore's leading makers of hand-crafted ice cream. It was a treat sharing and pairing Specialty Coffee capsules from St. Ali, PPP Coffee and April Coffee with Creamier's best selling flavours.
During the process of pairing and sharing the Affogatos with their customers, it made us think through what makes an affogato delicious. Here's what we came up with:
1. Start With High Quality Ingredients
Affogatos are one of the simplest things to make and out of convenience. You can just pick up the a pint of Vanilla ice cream and any coffee from the grocery aisle and you'll be fine. What we learned with Creamier is that if you start off with high quality, fresh ingredients like their ice cream and pair that with complex, layered coffees, the Affogato just levels up like never before.
2. The Sum Must Be Greater Than Its Parts
When choosing the ice cream and coffee pairing, we thought that it was going to be simple and fuss-free. We were wrong! Pairing complex coffees with different flavours of ice cream was not an easy task. At the end of the day, we were looking for flavours that contrast or compliment, with the finishing product being even more delicious than the coffee and ice cream enjoyed separately.
3. It Must Look Presentable
There is truth in the statement that we eat first with our eyes. With an Affogato, you can dress it up with toppings but with a simple ice cream and coffee combination, there's still an art in serving and presenting this dessert (or beverage, or snack, whatever you may call it). We like scooping the ice cream as we pull the espresso. This allows for the espresso to cool down so when we pour it onto the ice cream, it doesn't melt immediately. Also, we prefer pouring the espresso onto the ice cream using a spouted demitasse to avoid spilling all over the place.
We hope that the tips above help you the next time you prepare and enjoy an Affogato at home. If you missed our #AffogatoParty last weekend, don't fret. Creamier is selling the Affogato pairings and their Affogato Party Happiness Box showcasing the pints and coffee capsules we served during the event! Click here to get yourself a Happiness Box! See you at the next #AffogatoParty!
Coffee is the second most popular beverage in the world after water and an approximate of 2.25 billion cups of coffee are being served every day! Besides being caffeinated, coffee can be enjoyed in various ways depending on your mood or personalities.
For example, cold brew drinkers are always looking for their next beach holidays and just be cool all the time. "Flatties" are for the unicorns who will never conform to anything mainstream. Curious as to which coffee are you?
First, how do you like your coffee?
Cold Brew fans embody the summer life all year! You sport Airpods daily and constantly dream about your next beach holiday!
'Flatties' turn left when everyone else turns right. Coachella is your pilgrimage and polaroids entertain you more than Instagram.
Espresso drinkers get the job done! You can be feisty and sweet, while having a personality that's larger than life.
Long Black is your morning drink as you rush to work. You probably wear suit and carry a laptop wherever you go.
You can literally traverse the tropical countries of the world, sometimes referred to as the Coffee Belt, just by tasting coffee. It is referred to as such because the climate, and its geographical coordinates are suitable for cultivating coffee. Here are some of the coffee producing regions, their notable producing countries and flavours you would expect from their coffees.
African coffees are inherently interesting because Arabica coffee was discovered in Ethiopia. There is a range of flavours you would expect from East African producing nations but the highlights would be the vibrant and sometimes juicy acidity. In most cases, these coffees are roasted light to medium to preserve the acidity while showing off floral nuances and sweet berries.
Notable Countries: Kenya, Ethiopia and Rwanda
Some find Asian coffees exotic while some find them comforting. Due to the geographical spread of these countries, you would expect a spectrum of coffee character. Standout flavours for Asian coffees would be notes of chocolate, herbal and what some coffee experts describe as ‘earthy’. Some of the progressive countries are pushing boundaries by upping the level of the ‘fruit’ in their coffee.
Notable Countries: Indonesia, Papua New Guinea, Myanmar
Probably our favourite region to discover, explore and drink coffee from. Central American countries are mainly made up of high altitude coffee plantations. Expect the coffees to be balanced and complex, focusing on a variety of flavours. Sometimes you would get apricots and dried fruit. On some coffees, nougat and honeysuckle take center stage.
Notable Countries: Panama, El Salvador, Guatemala
We call these the backbone of our coffees. Started off being base components for your coffee blends, South American countries have shown their depth in flavour and complexity in the recent years with experimental processing and new varietals. Previously described as nutty and cocoa, coffees coming out from this part of the world are blowing our minds with tropical fruit and flowers that would impress any botanist.
Notable Countries: Brazil, Colombia
I started this week drinking coffee that took us on a trip down memory lane - a favourite snack that I could not resist during my childhood was without a doubt: chocolate covered raisins. Having a pack of them in the car, in my lunch box or just at home, it was always tempting to reach into the pack to snack on yet another piece. To my delight twenty years on, chocolate covered raisins have grown-up and can now be enjoyed as a cup of coffee - my cravings for chocolate covered raisins are now only a pod away!
Choco Coated Raisins is a coffee in a Nespresso compatible pod format, offered by Yardstick Coffee from their Snack range. Best enjoyed as a lungo, the flavour of milk chocolate presents itself and ends off with a nice sweet and vibrant finish of white grape.
This coffee from Yardstick’s Snack range comes in the form of compostable coffee pods, packaged in nitrogen-flushed pouches to ensure the coffee inside stays fresh. The coffee pods are recommended to be enjoyed within a week of opening the pouch, while storing unused pods in an airtight container will help preserve the freshness of the coffee.
If you are a fan of chocolate covered raisins or if you’re craving for something from the candy store, I would recommend getting a box of Choco Coated Raisins to transport you back to your childhood.
You can now purchase a minimum of 20 pods across the All Capsules range on DrinkMorning.com. Happy coffee shopping!
Have you ever thought about how you consume water everyday? We use water in everything we do, not just drinking it to survive. We wash our clothes, take a shower, and cook with water but are we taking the clean water we have for granted? Do we have enough clean water for everyone? Not really.
An example of clean water scarcity becoming an epidemic was back in 2017 when Cape Town is counting down their days to “day zero”. Thankfully, the people from Cape Town were able extend “day zero” by cutting down their clean water wastage.
Non-profit organisations such as Splash.org are fighting against the day where people have to face “day zero” especially for kids in underdeveloped cities. Kids have little to no control over the water they consume and up to 90% of diseases borne by kids are from contaminated water. By focusing on educating kids paired together with modern technology in areas where safe or clean water is scarce; cities like Kathmandu and Kolkata will be able to access clean water as urban density continues.
Since our inception, we want to give back to communities that matter. Splash works on projects in some of our favourite coffee producing countries such as Ethiopia, Thailand and India. By investing in and supporting the livelihood of the children from these countries, in our own little way, we are building a sustainable coffee future for everyone.
Further, water has been a ‘hot topic’ in the coffee industry for the past few years. In every cup of coffee you drink, the quality of water plays a significant role in the flavours you experience. It will take more than a journal entry to explain the effects of water to the beverage we all love, and we’ll get to that next time. Supporting Splash also re-emphasises the love and care we take when brewing a cup of coffee.
Clean water scarcity is a global issue, and in our own little coffee community, we are trying to make a difference. You too can support Splash with every Morning Discovery Box subscription. You can read more about our Discover Boxes here and Splash’s initiatives on their website here.