Our Portfolio

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Daizu Cafe

Daizu Cafe was the first cafe that had engaged us to run a workshop to help their staff better understand coffee. We customised a coffee workshop centred around their in-house coffee blend. Their in-house coffee blend was a mix of various single origins that produced a very balanced cup. We introduced both the Hario V60 and the French Press as 2 new brewing methods compared to their usual espresso. We then tasted the brews with different food pairings from their menu, to find the best fit. All in all, good fun!

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Hewlett Packard Enterprise

Coffee #1: Nicaragua

Food Pairing: Blueberry Sugar Cookies

Preparation: V60 Dripper & French Press

Coffee #2: Sumatra Mandheling

Food Pairing: Hersheys Dark Chocolate

Preparation: French Press

The difference between Arabica & Robusta? The ideal brewing temperature?
These were just some of the questions asked when we did our brewing workshop for the lovely folks at Hewlett Packard Enterprise. With over 40 participants, this was the biggest workshop we had hosted. Everyone went home with some new coffee knowledge, a delicious pack of Kaffeign coffee and a big smile on their faces. We had a great time too! Thank you HPE.

SAFRA

Coffee #1: Nicaragua

Food Pairing: Chocolate Chip Pecan Cookies

Preparation: V60 Dripper & French Press

Coffee #2: Ethiopian

Food Pairing: Raspberry Sugar Cookies

Preparation: V60 Dripper 

We partnered with SAFRA to offer our coffee tasting workshop at one of their major events. These 2 ladies were the lucky winners of our coffee tasting contest and enjoyed a private coffee tasting session with us. The perfect time for them to ask all those burning coffee questions and facts! Let's just say we managed to convert these 2 into fellow coffee geeks by the end of the session!

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NTU PhD Faculty

Coffee #1: Indonesian Blend

Food Pairing: Hersheys Milk Chocolate

Preparation: V60 Dripper & French Press

Coffee #2: Ethiopian

Food Pairing: Strawberry Cookies

Preparation: V60 Dripper 

We were approached by a group of PhD students from the Nanyang Technological University to conduct a coffee appreciation session for their faculty members. As all of them preferred conversing in mandarin, we adapted and conducted our first ever chinese language coffee workshop! Indeed an interesting experience for us too. We shared on the basics of coffee and how it compared to tea, which was a drink they were all more familiar with. 

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Workshops

Verlocal Singapore

Coffee #1: Colombian Single Origin

Food Pairing: Chocolate Chip Pecan Cookies

Preparation: V60 Dripper

Coffee #2: Italian Roast

Food Pairing: Dark Chocolate Cookies

Preparation: French Press

For the awesome folks at Verlocal Singapore, we focused on the differences between single origins and blends. We tasted a Colombian Single Origin prepared with the V60 Dripper. We paired it with chocolate chip pecan cookies, which balanced well with the coffee's natural notes of chocolates & nuts. We then sampled a typical Italian Roast prepared with a French Press and drew comparisons from the flavour profiles & characteristics of each coffee sample. They even got to brew their own cups of coffee!

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Tampines Secondary School

Coffee #1: Indonesian Blend

Food Pairing: Peanut Cookies

Preparation: V60 Dripper & French Press

Coffee #2: Toraja

Food Pairing: Blueberry and Raspberry Cookies

Preparation: V60 Dripper 

Teaching the teachers! I'm sure the teachers appreciated being students for a change. We shared our love and passion for coffee with the humanities department at Tampines Secondary School! They were a lively and inquisitive bunch who kept asking brilliant questions. Most of them just wanted to know how to brew a strong cup of coffee that would keep them alert for the whole day! 

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Regent Law LLC

Coffee #1: Colombian Single Origin

Food Pairing: Hersheys Milk Chocolates

Preparation: V60 Dripper & French Press

For the very busy people at Regent Law, we tried our new concept of Coffee Quickies, which is a condensed version of our usual 1.5 hr workshop. In this 45 min session, we sampled a Colombian Cauca Single Origin, done with both the V60 Dripper & French Press. The different preparation methods brought out different characteristics from the coffee, though most of them preferred the V60 version as it removed most of the acidity from the coffee. We then experimented with both milk & nut chocolates to see which one paired better with the coffee; Let's just say the jury was divided on that one. Definitely a much-needed quick break to energise them before getting back to work!

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Nanyang Business School

Coffee #1: Guatemalan Single Origin

Food Pairing: Snickers Bars

Preparation: V60 Dripper & French Press

We love using Latin American Coffees for their balanced properties and tasty food pairings. So this time we chose a Guatemalan Single Origin for the Professors at the Nanyang Business School. This particular coffee had chocolate, caramel & nutty tasting notes, so we settled for Snickers Bars which had all 3 flavours in them. Perfect match! We prepared the Guatemalan with both the V60 Dripper & the French Press. The more seasoned coffee drinkers preferred the French Press version since its flavour was more pronounced. Overall it was a lively hands-on session with the Professors!

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