Page 2 Cafe
Please tell us a little about yourself:
4 years ago, I started as a part-time brewer/barista as I had a full-time corporate job. As I got to know more about specialty coffee, I become more interested and curious in brewed coffee. I challenged myself to a brewers throwdown and eventually national competitions, winning my first national title in 2015. From then onwards, I’ve kept myself active in specialty coffee, and of course, competitions.
How did you get started in coffee?:
As my hobby, and as a weekend barista/brewer.
Please list the coffee competitions you have participated in, what year they took place, and your results:
2015 Malaysia Brewers Cup Champion
2016 Malaysia Siphonist Champion
2016 World Siphonist Championship – 1st Runner-up
2017 World Siphonist Championship – 2nd Runner-up
2018 Malaysia Brewers Cup Champion
What are you excited to do while you are in Brazil?:
Definitely to visit Christ the Redeemer!
What was your first amazing experience with coffee?:
The first time I discovered that Kenyan coffee can be sweet! It was so in contrast with the coffee that I had grown up drinking which only had bitterness, full body, and most of the time, ashy taste.
What is your favorite coffee brewing method and why?:
Siphon is my all-time favourite. It produces consistency, fuller body and flavours.
What coffee-producing country most interests or excites you?:
Thailand and Vietnam, which have started producing excellent highland single-origin coffee in recent years.
What are your interests outside of coffee?:
Travel and writing.
Where do you see yourself in 5 years?:
I would be travelling to visit specialty coffee farms, and probably roasting.
Is there anyone you would like to thank or recognize, or who helped you to prepare for the competition?:
First and foremost, I have to thank the Malaysia Specialty Coffee Association for their endless effort in promoting specialty coffee in my country. I couldn’t forget my team who trained with me in all competitions—my roaster, and all who have helped me in getting the beans, tasting my brews, and giving me feedback. And the regular customers at my cafe who were forced to drink my training brews— haha!