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Coffee, Tea Or… A Mystery: So When Is A Barista Not A Barista?


Everything has its cycle. One day everyone is drinking kopi O at their neighbourhood coffee shop; the next folks are forking out good money for sugary, ice blended coffee beverages at cafés with air-conditioning and WiFi.

Then that became passé and it was all about Third Wave of Coffee suddenly: ristrettos and flat whites; single origin beans and cold brew coffees.

We used to get our bags of 3-in-1 coffee sachets at the supermarket. Now we ask baristas what brewing technique they’re using; we ask roasters which farm the beans hail from, what sort of processing, as though we’ve harvested the coffee ourselves.

I ought to know: I’ve been guilty of all of the above. (It was just a phase, I tell myself.)

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