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Singapore’s 1st National Barista Championship 2007 »

Papua New Guinea Kimel Peaberry

Bean: Papua New Guinea Kimel Plantation Peaberry

Roast: Full City + Roast

Time: 1330 hrs @ 5 min 59 sec

1st crack started at 2:22, and ended at 4:25. Moderate chaff. This roast was ended at 5:59, with the first audible snaps of 2nd crack.

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This entry was posted on Wednesday, January 31st, 2007 at 4:06 pm and is filed under Roasts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

  • Phil Ho

    Hi Colin,

    Thank you very much for coming by our coffee bar yesterday with your CGSG group. Unfortunately, I didn’t really get to speak one-on-one with you and Paul.

    I’d like to clarify that it was Cedric who mentioned he preferred the Jura over the QuickMill for small superautos. Why? 1.Finishing, Intelligent, Ease of Use, Reliable and nice aesthetics. He’d probably mentioned that for traditional espresso machines, we still look to the Italians although some of their designs (engineering and the aesthetics) have not improved much after all these years.

    I read your interesting blog on the recent barista competition. As a company, it has made us even more determined to transform Singapore to a more vibrant coffee culture with our limited resources. It reinforced our belief that the only way is to create more awareness and raise the overall standards through education.

    It’s heartening for us to know that there is such a group like yours existing here with that level of sophistication. In fact, I am sure you guys will contribute to Singapore’s coffee vibrancy for the home coffee lovers by having a forum, organising regular gatherings and positive exchanges.

    On the flip side, there is the average Joe and Jane who just wanna to enjoy a good cuppa. They don’t plan to participate in any barista competition, change to a HEX boiler, achieve that perfect tamp with that naked portal filter holder, buy that deeper filter basket, purchase the best green beans and home roast their coffee. They simply want to know how to make a good cup of coffee at home using a plunger or drip maker, be more discerning when ordering a specialty coffee at a coffee jaunt, curious to know why they are paying so much for that espresso, cappuccino or caffe latte(since they suspect it’s badly made).

    We are always keen to share with whoever that wants to know more about coffee; irrespective of their level of knowledge. In fact, I did mentioned to everyone that coffee is truly rocket science. The day we stop learning and be complacent is the day when mediocrity sets in. You may be aware that the coffee trade has been around for the past over 40 years in Singapore. Let us all do our part to make it more vibrant and exciting!

    Thanks again for coming by and you are most welcomed to our place anytime.