Lucky
A Coffee Talk You Quan Ker A Coffee Talk You Quan Ker

Lucky

Lucky Salvador is a barista and roaster at Kafe Utu. Starting off as a barista, he progressed to become a trainer, competed in throwdowns and national competitions, took on the role as head of coffee for a few coffeeshops, and is currently calling home in an African theme café-restaurant where he manages the coffee program as well as picking up the intricate art of roasting.  

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Mervin
A Coffee Talk You Quan Ker A Coffee Talk You Quan Ker

Mervin

Mervin is a well-respected veteran in the Singapore specialty coffee scene. He was the founder of the now-defunct Double Up Coffee, and has since rooted himself at the newly opened Fluid Collective.

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Thong
A Coffee Talk You Quan Ker A Coffee Talk You Quan Ker

Thong

Thong is the founder of Narrative Coffee Stand, a specialty coffee retailer, born and based in Singapore with a small team of individuals with deeply held beliefs in the potential of coffee for good.

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Junior
A Coffee Talk You Quan Ker A Coffee Talk You Quan Ker

Junior

Junior is the 2019 Singapore AeroPress Championship and the owner of Rookie’s Coffee Shop, an intimate, almost hole-in-the-wall kind of coffee shop, with its design largely reflecting Junior’s personal coffee experiences in Kyoto and Singapore.

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Marg
A Coffee Talk You Quan Ker A Coffee Talk You Quan Ker

Marg

Marg is a barista-owner of Puck Provisions, a micro-roastery & micro-gallery in Serangoon Road created to come by and escape the hustle and bustle of the city. Curated coffees roasted in-house and curated art pieces that switch up every quarter. Possibly the best place to come by to slow down, unwind, and enjoy some good tunes.

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Meet Aslam and Sarah
Coffee Stories, I'M NOT A BARISTA Maximillian Wee Coffee Stories, I'M NOT A BARISTA Maximillian Wee

Meet Aslam and Sarah

Barista-customer interaction is a crucial cog in the machine, imperative to a specialty coffee shop experience. In a discussion between both sides of the coin, we dig deeper into what general consumers actually want from a specialty coffee experience, and how businesses can bridge the communication barrier to deliver better service.

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