1. Can you tell us the main difference between espresso served at cafes and the kopi (local Nanyang coffee) served at kopitiams?
The main difference between espresso served in cafes and kopi served in kopitiams lies in the beans, roasting, and brewing methods, where cafés typically use Arabica beans while kopitiams mainly use Robusta beans.

2. What is your favourite single origin bean producing region why? And what is your favourite espresso drink?
Chiang Mai, mainly because the beans produce a unique flavour such as dark cherry, glutinous rice, and red wine. My favorite espresso drink is a latte with our Toasty Glutinous Rice (medium roast).

3. What is your favourite kopi at kopitiams?
Kopi gao (strong)

4. Arabica is very expensive due to its production, sensitivity and hilly regions. Do consumers sacrifice quality when they go for robusta or liberica beans?
It depends, as every consumer has different taste preferences. Some specifically look for Robusta beans for their strong, bitter, nutty flavour.

5. Is hand-dripped coffee really that much better compared to pressure machines?
No, it’s just a different brewing method. Hand-dripped coffee gives a cleaner, lighter body, while pressure machines produce a more concentrated and fuller-bodied drink.

6. What is your favourite snack with a cup of coffee?
Basque Cheesecake!

7. What city has an exciting coffee culture?
In Singapore, we noticed many cafes source beans from the same familiar regions. That’s why Chiang Mai, Thailand, stands out for its high-altitude terroir, specialty farming practices, and strong coffee culture that drives quality and innovation.

8. What advice do you have for a young student who wants to be a good barista?
Focus on attitude, passion, and hygiene — these are the foundations of becoming a good barista. With consistency and curiosity, the skills will naturally follow.