It’s that time of year – the silly season, the giving season! Whether you’re a holiday lover, a grinch, a minimalist (give me no belongings) or a crazy giver and receiver of presents, we can all agree, after the year we’ve had, it’s about time to enjoy some merriment and cheer – with the best coffee gifts ever.

Yes, it can be stressful to find gifts to match all the loved ones in your circle. However, we’re here to help, so read on and meet some of our team members while getting the scoop on their favourite items and coffees. We hope this can be used as inspiration for your own gifting. May you find the best coffee gifts ever!

Paul, Perk Founder

Starting our “Best Of” list is Paul, fearless leader and founder of Perk. Paul loves his Timemore Mirror Scale. It is just plain gorgeous and useful too – an essential in any coffee loving household.

“I love the Timemore scale for its minimalist design and great functionality. A good scale is a must-have tool for anyone looking to improve and make a consistent home brew. One of my favourite features is its auto-start timer which tares the weight and begins the timer as soon as you begin pouring.”

Which is his favourite coffee to brew with? “Obviously any coffee can be used with your scale, but my favourite bean is our Yirgacheffe Ethiopia, especially brewed pour-over style.”

Serena, Perk Founder

Serena, lover of nature and a seeker of adventure. Another Perk’s founder, her favourite item is the Origami Dripper for its artistic and aesthetic design.

“In addition to bringing to life the inherent flavours of the coffee, the origami dripper enhances my morning routine.”

Which coffee would she brew in her Origami Dripper? She tells us it’s “Any coffee! As long as it’s fresh.” And of course, at Perk, we’ve got that covered.

Wan Yen, Perk Malaysia

Heading up Perk in Malaysia, Wan Yen is a true working mom (who never seems to sleep!). Her favourite item is Perk’s Double Walled Glass. Why?

“I drink EVERYTHING with it. From coffee to smoothies to just making my water look fancy. It’s probably the most used daily item next to my dessert fork.”

While it’s her job to taste every bean that Perk releases, her current favourite is Sumatra Timo for its bold, yet smooth flavours.

Alex, Perk Hong Kong and China

Lifelong entrepreneur and coffee lover, Alex heads up Perk in Hong Kong and China. He enjoys his iced black coffees sipped in cafes, at home or anywhere. His favourite item at the moment is the iconic, Hario V60 Ceramic Dripper for its’ lasting quality and design. He says, “I enjoy its ease of use, especially because I brew on it daily”.

For his coffee, he uses the following – “Timo because I like a dark roast or Altura if I want something sweeter and lighter”

Hao Shin

Singapore Brewers Cup competitor (2019), 4th place winner and professional barista, Hao Shin, ensures you get the best possible flavour from your coffee. It’s absolutely no surprise that his favourite brew item is also the Hario v60 Ceramic Dripper. In his professional opinion, “the one single large hole design allows me to have more control for my brew whether I want a fast pour or slow pour. The ceramic dripper retains heat better so I can have a more consistent temperature throughout my brew.”

For his favourite beans, he says “the coffees I usually go for are lighter roasts, for example, our coffee from Ethiopia (Yirgacheffe). I enjoy my coffee with more fruity and acidic flavour profiles. During the day, if I’m looking for something simple, I would go for Brazil Cerrado or the Sumatra Timo. Those are for when I want to enjoy something less acidic with nuttier and chocolate flavours lingering on the palate.”

Firdaus, Operations Malaysia

Firdaus is a fan of our Milk Chocolate Coated Coffee Beans. A biotech graduate, he’s actually the one behind making sure you get your coffee, looking after stock, packing and even brewing the coffee for events.

“The sweetness from the chocolate accentuates the bitterness from the coffee beans, making it a great snack. I can’t stop munching it! Send help!”

While popping chocolate coated coffee beans, he likes to drink Vanguard because “a strong cup of coffee pairs perfectly – it elevates the chocolate and coffee to the next level!”

Hui Zen, Customer Care team

Another lover of the Milk Chocolate Coated Coffee Beans, multi-lingual Hui Zhen, is an aspiring plant mom. While working for Perk and making sure YOU are happy, she also studies and multi-tasks like a pro.

Hui Zhen tells us “ they’re super convenient, yummy, not too sweet and not too bitter. I could eat handfuls of these so it’s great that they’re reasonably priced too.”

As to her favourite coffee? It’s Santa Rosa… her go-to! “I drink it as cold brew, and it has enough sweetness I don’t have to add anything else. At the same time, it’s not too sweet so I can still enjoy the chocolate coated beans!”

Lionel, Digital Marketing

Perk’s digital marketing guru, Lionel only has eyes for the coffee itself!

“It’s the perfect necessity for my intermittent fasting breakfast! I enjoy my coffee either as a hot pour-over or brewed in a chilled cold brew, over ice.”

He’s a café hopper, world traveller and has an obsession with data and analytics. Though he enjoys coffee in its many forms, his favourite is a fruity bean. He tells us “Yirgacheffe is definitely my fave coffee. I love subtle and complex fruity coffees. Perk’s Yirgacheffe delivers this in spades.”

Ryan, Operations Malaysia

If you’ve ever received a handwritten card from Perk, it’s Ryan who penned it. And while his penmanship is admirable, he also looks after Perk’s online platforms, ensuring everything runs smoothly for you. His favourite item and why?

“The Timemore Icicle Cold Brewer because it has a very sleek, modern shape, which makes it convenient for me to brew coffee using my favourite brew method.”

Which bean would he pick to brew with? “I usually make my cold brew using Santa Rosa beans, as I find the cold brew method brings out the cherry and fig taste notes of the beans.”

Angela, Content Creator

Angie is Perk’s resident-but-remote content creator, churning out blog posts while living in the wilds of New Jersey, USA. Since arriving in America, her coffee snobbery (previously only freshly roasted coffee and pour-overs) has taken a turn. She now believes coffee can be enjoyed in so many ways. The one item she loves the most is her Breville espresso machine.

“We got one just before the pandemic started and it has been a lifesaver! I live for my daily latte. Then I supplement my coffee drinking with pods, pour overs (when I have time) and just so many cups of coffee made in different ways.”

Her favourite coffee while living in Singapore was Perk’s Yirgacheffe but now she’ll take any Perk bean in any way (when she can get her hands on them). Her desperate search for freshly roasted coffee beans continues in America.

Happy Holidays to all!

From the team at Perk, we’re wishing you a wonderful holiday season and a very happy new year! Be sure and share your favourite coffee product and bean on social media. Don’t forget to tag us because we really love seeing your posts and truly appreciate your support.

The post Best Coffee Gifts Ever ­– By the Team at Perk appeared first on Perk Coffee Hong Kong.

We’re so pleased to introduce you to Sarah Voon, the multi-tasker who believes that anything she does should be purpose-driven and produce a positive outcome. While not working in her full-time job, she is a mum and multi-faceted dabbler of projects – the most recent of which has been with chocolate – our favourite ingredient (besides coffee, of course!). Her delicious, keto and diabetic friendly chocolate truffles are one of a kind.

Months of research went into the original recipe and their coffee flavour features Perk Coffee’s Vanguard Blend (available in Malaysia and Singapore). However, we are eagerly awaiting their new Peppermint flavour, due to launch soon, just in time for Christmas. It will be a limited edition so be sure and order as soon as they are released. Check out @monochocolates on Instagram and order using the following form: Mono Chocolates Order Form. 

In the meantime, we are thrilled to share our interview with Sarah with you.

Tell us a little bit about yourself and your background

I’m Sarah Voon. I just became a mother, 2 years ago, to a little boy named Jedi (yes, officially just Jedi, not short for anything). For my full-time role, I am the general manager for a tech company in Malaysia called theAsianparent and on the side, I also run a team of contributors for my personal food and travel blog, www.foodievstheworld.com. I also sit on the board of a social enterprise that resells donated secondhand items to support causes such as Myanmar refugees, Orang Asli and drug rehabilitation centres.

Why did you start @monochocolates?

I had the idea to start Mono Chocolates in early 2021 when I first went on the keto diet to address my PCOS issues and found that there was a gap in trying to find sugarless chocolate that tasted good. Additionally, my mother has Type 2 diabetes and she also has a sweet tooth. Sometimes, we just want to enjoy a piece of chocolate (rather than an entire keto cake or low-carb, sugar-free dessert) so I started researching and developing the product.

I tried sourcing chocolate from all over the world, from the US to Switzerland to locally and finally, found a local supplier who supplies sugar-free chocolate. From there, I formulated a recipe that only includes a sugar substitute (stevia) and heavy cream. It took me almost 4 months of R&D before deciding to launch at the end of May/early June. When I launched, Father’s Day was around the corner and the business took off immediately considering many of the older generation dads tend to have diabetes or be more health-conscious.

What inspires you and keeps you going?

What keeps me going is doing work that is impactful. No matter what I dabble in, I always ensure that it is purpose-driven and results in a positive outcome. At the end of the day, I want to be able to leave this world with a positive mark. In everything I do, I also have my son in mind. I want him to be able to have a role model that he can look up to, inspire him in the future, just like my mother has done for me.

How do you use coffee as an ingredient?

I have a few different flavours of chocolate truffles, and beyond just being “keto or diabetic-friendly”, I also wanted each of the flavours to play a role in our health. As it is, dark chocolate is high in antioxidants. My other flavours like earl grey tea, coffee, matcha, rose and peppermint, each has their own unique nutrients that contribute to our health. I also use natural, fresh and premium ingredients rather than artificial flavouring, which makes the product a little on the pricey side, but definitely worth it.

The base ingredients are always chocolate and cream, then I add the additional ingredients, like coffee, to give it that flavour. Coffee was a very important flavour for me to include. It was one of the first ones I developed because many people love coffee. These little coffee-flavoured truffles give a boost in energy and will most likely put a smile on your face. 

The post Chocolate Truffles, Purpose and Mono Chocolates appeared first on Perk Coffee Hong Kong.

 At Perk, we always love hearing about how our customers drink coffee and, ever so often, we find a unique individual who uses our coffee in their recipes. Coffee used in food is not new. Just have a look at one of the simplest ways for edible coffee glory in our Affogato recipe. We were so excited to discover Keith Wong from @kakes_with_keith in Singapore whose mouthwatering tiramisu captured our hungry, coffee-loving eyes. Keith’s creations beg to be eaten! At the same time, his story inspires us because we started as a small business too and wherever we can share the love, we will. Here’s our recent e-conversation with Keith.

Tell us about yourself and your background

I’m Keith, a third-culture individual who’s often hungry at all hours of the day. Part of my full-time work involves reading through a lot of documents and legend has it that my early introduction to all this was through the various recipe books lying around my childhood home. What better place to develop a sense of attention to detail?

My fascination with food is with the sensory experience that it brings about. If you’ve read Samin Nosrat’s “Salt Fat Acid Heat” or caught an episode of it on Netflix, you know exactly what I’m alluding to. I’m also continuously inspired by my family and friends who are wild about coffee and live and breathe anything to do with good food. Their collective enthusiasm is positively infectious!

Why did you start Kakes with Keith?

The idea for Kakes with Keith started with a first bite. During the Covid-19 pandemic, social gatherings in Singapore were kept to a minimum as restaurants shifted to a takeaway-only model. This was a reasonable opportunity to sample different restaurant offerings while also expressing support for the local food and beverage scene. At the time, I noticed that tiramisu wasn’t readily available on many delivery platforms.

For the limited tiramisu options that I did come across, I struggled to land on something that would have me clicking on “add to cart” again. In my opinion, something was always missing which inspired me to come up with a version that I myself could truly enjoy. As the Covid-19 situation began to stabilise, dinner invitations to homes of family and friends began to trickle in, creating an organic opportunity to gather feedback on my product.

What inspires you and keeps you going?

I believe there’s always room for improvement and I welcome constructive feedback. After all, many of us have different life experiences and taste preferences which shape the way we interpret or perceive a particular dish.

Encouragingly, feedback after the first bite was outstanding. Perhaps the spark came when each group who had sampled the tiramisu asked if it would be available for purchase in the future. If not now, then when?

Throughout this process, it’s been great getting to hone my craft and get to know each person behind every order. This has in no small part, also helped to keep the social extrovert in me very much alive during these trying times. While Kakes with Keith operates on a small batch process to maintain consistency and quality, the option of offering additional items is always on the cards and I’m excited to see where this passion project goes!

How do you use coffee as an ingredient?

Coffee is an essential ingredient in every tiramisu. Quality coffee makes for a more pleasant aromatic experience and elevates the overall flavour profile. At the time of writing, I recently rotated to Perk’s Cerrado blend for a nuttier flavour which complements the richness associated with dairy. At Kakes with Keith, every tiramisu uses freshly ground beans filtered through a V60 drip.

Between Perk and Kakes with Keith, it’s safe to say we share at least one thing in common, being an unwavering commitment to quality without any compromise. 

Thanks, Keith! We can’t wait to see where you go from here. You can view Keith’s tiramisu and contact him for orders via Instagram @kakes_with_keith.

@kakes_with_keith currently uses our Cerrado coffee from Brazil! It has tasting notes of milk chocolate, caramel and toasted hazelnut. The roast is medium-dark and will brew you a full-bodied cup of coffee. Get it HERE.

Do you use or have a small business that uses Perk coffee as an ingredient? We’d love to hear from you and share your story or recipe! Email us at hello@perkcoffee.co and tell us all about yourself!

All images have been kindly supplied by @kakes_with_keith.

The post Coffee, Tiramisu and Kakes with Keith appeared first on Perk Coffee Hong Kong.

When it’s sweltering outside and you need a simple yet sumptuous treat that highlights coffee and creamy sweetness, the dessert you should absolutely turn to is affogato. There’s no better way of combining your love of coffee and a sweet tooth. It is a joyous afternoon indulgence. Although we believe, the indulgence in affogato can and should be enjoyed anytime you fancy – morning, noon, or night.

Easy to make and delicious

When making affogato, all you really need to remember is to use a great espresso. Make it fresh with your espresso machine or Moka pot. If you have neither of those, an Aeropress may get you close. What you want is a deep, rich coffee to pair with that creamy, sweet ice cream. A strong, freshly roasted bean is needed. We recommend our Timo or Maverick blend. Both have delicious taste notes of chocolate that will give your affogato a well-rounded flavour. Pour this on top of a scoop or two of the best ice cream you can find, and your match made in heaven is done.

Affogato is the simplest of things, a perfect combination. It is so simple, in fact, that no recipe is actually needed. You can make it your own. However, in case you would like a recipe as a guide, here is ours.

Our affogato recipe

Ingredients:

• A double shot of espresso (60-70ml/2-2.5oz)
• 1-2 generous scoops of vanilla ice cream

Method:

1. Grind your freshly roasted coffee beans. We recommend a fine grind when making espresso or brewing in a Moka pot.
2. Brew your espresso according to the method you are using.
3. While your espresso is brewing, prepare one or two scoops of ice cream. Do this at the last minute so it doesn’t become a puddle of cream. Place your scoops into a vessel.

We don’t consider this to be a perfect science but aim for a good ratio of ice cream to espresso. Not too much ice cream to drown out the coffee but not too little so you can’t enjoy the sweet, creaminess of it all.

4. Once you have your scoops of ice cream ready, pour over your fresh-made espresso while it is still hot and freshly extracted to perfection.
5. Take a moment to watch it swirl around and inhale the scent. Only briefly though, then help yourself to a spoonful, making sure you have both ice cream and espresso in the same mouthful.

This melting concoction can be left to melt and blend, creating a sweet, smooth beverage. We, however, believe that part of the joy of affogato is the combination of cold and hot together.

Personalise your affogato

Here at Perk, we love experimentation so we highly recommend trying hot espresso with any other flavour of ice cream that might pair well with coffee. Be it a bitter dark chocolate, a trio of caramel, chocolate and vanilla, perhaps even rum and raisin or butter pecan, we encourage you to try your favourite ice cream flavour with espresso on top. Perhaps purists would argue that it would no longer be considered an affogato. But, as affogato simply means “drowned” in Italian, we think any form of ice cream drowned in espresso is a valid form of affogato.

Once you’ve come up with your own perfect combination, please share it with us so we can enjoy the same delight as you.

Share your coffee recipes with us

We would love to try your recipe and share it with the world. Good coffee and food should never remain a secret.

Email your recipes to hello@perkcoffee.co with Subject: Recipe <name of our recipe>. We’d love to try them in our test kitchen and share them, if possible. 

Try your affogato with our Timo or Maverick. You might also like to try making this with one of our Nespresso compatible pods.

The post The Joy of an Afternoon Affogato appeared first on Perk Coffee Hong Kong.

Have you got a coffee reflection to share? We would love to hear your stories no matter how big or small. Email us at hello@perkcoffee.co with the Subject: Reflections. We’d love to read about your experiences and share them if we can.

Starting our series is Angie, our resident-but-remote content creator. She is a blogger (vanillabeige.com), graphic designer and the domestic goddess she never wanted to be. She moved from Singapore to the wilds of New Jersey, previously spending her time eating out and living the city life. She now gardens and makes baked goodies for her family. While her coffee repertoire has changed a bit, she is still obsessed. Here is what coffee means to her on her birthday.

Coffee, my gifts of love

By Angela Manners – @vanilla.beige

People have often said that coffee defines me, and this could not be truer than on my birthday. For years, I have always received a coffee-related present for my birthday. It’s never been planned. It has just happened. (The people who love me obviously know what makes me happy.) So, every year, someone somewhere gives me or sends me a coffee-related surprise and each one is heartfelt, carefully selected and loved by me.

I have all my coffee things in one place. It’s a treasure trove of memories and sentimentality. Even if I never again receive a coffee-related present, I’ll have these… the things I adore because of who it came from (and not because of what it is).

Starting with a Gooseneck Kettle

There was that year when my brother gave me a gooseneck kettle, the Hario Buono Gooseneck Kettle. This happened to be right after I had poked fun at snobby baristas and their fancy kettles. Incidentally, I had also been schooled about why the gooseneck was important. It’s because it controls water flow onto coffee grounds – aesthetics and snobbery have nothing to do with it.

This was given at the very start of my coffee journey and many happy pour overs were done with this kettle. On another year, I was gifted the Hario Buono Copper Kettle. A stunning addition which not only controlled water flow but was exceptional in maintaining water temperature. I use them both while still collecting various gooseneck kettles for form and function.

Pour over drippers

On another birthday, a group of friends got together and presented me with the Hario V60 – the copper one. This was especially thoughtful because none of them knew anything about specialty coffee or the nuanced aspects of getting a good pour-over. One of them took the time to call Paul, founder of Perk, asking for a recommendation. He recommended the V60 in copper because it is universally known for its’ iconic tradition and again because the copper helps maintain water temperature for a good pour. It also looked stunning as a present and is one of my most treasured and loved possessions. Since then, I have collected perhaps half a dozen different types of pour-over drippers.

Then there is my Chemex which was a present from my husband (ok, so maybe I had shopped this for my own birthday present, but he was 100% for it, reaps the benefits to this day and, I believe, is grateful that I would prefer this over jewellery). I had my eyes on a Chemex for years because it is just so gorgeous, with its’ hand-blown glass and hourglass figure. It’s displayed in my glass-fronted cabinet as if it were a work of art.

Coffee Gadgets Galore

The last one I’ll share is perhaps the most significant of them all – a handheld, little espresso-making gadget, the Wacaco Minipresso. Given to me by my child, a quaranteen (meaning she turned into a teen whilst in quarantine during THAT year – the year our lives changed so drastically).

Such a year it had been for her and all of us. Moving countries and going straight into lockdown. But on my birthday, she thoughtfully selected for me the gorgeous little Minipresso so I could always enjoy my coffees wherever I was – whenever travel opened up again. If ever a parent had wanted a sign that their child truly thought of them, this was it for me. And this is why it will always hold a special place in my heart.

All these things, too many to be named – the bags of freshly ground coffee beans from different origins, packed in tissue paper and presented in a gift bag, the numerous drip devices, the kettles and carafes, stoneware cups and words of happy birthday… Those are, in effect, what defines my coffee experience. The ritual, the chats I’ve had over a cuppa, beyond the love of coffee as an actual drink, what defines me are the memories that I will always have when I’m brewing and sipping coffee using all the different lovely coffee things I’ve been given on my birthday.

Share your coffee reflections with us. We’ll be publishing a selection of the best and would love to hear yours. Email us at hello@perkcoffee.co with Subject: Reflections. We’d love to read about your experiences and share them if we can.

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You may remember our Limited Edition roast of Nicaragua La Esperanza in December 2020. If you managed to try this coffee, we want you to know that you made a difference to the lives of the coffee producers. The proceeds for that Limited Edition was given to fund Hurricane Iota relief. Thank you so much for your support!

From the very beginning, Perk’s commitment to ethically, sustainably sourced coffee has been at the core of what we do. We have always dealt with coffee farms where workers are paid higher than Fairtrade prices and whose farm practices are ethical and sustainable. Now, we’re proud to be taking our commitment one step further by actively seeking out and directly supporting farms whose practices reflect what we are passionate about. To name a few, we care deeply about:

• Fair compensation
• Employee benefits
• Women’s empowerment and inclusion in the coffee industry; and
• Farm management systems that protect the natural wildlife habitat.

We are excited to be working with Henry and Gaby Hueck at La Esperanza and are now adding Nicaragua La Esperanza to our regular coffee line up. The proceeds on sales of this coffee will be used for various projects in Nicaragua.

The Community

The La Esperanza farm is owned by Henry and Gaby Hueck whom we had the pleasure of meeting via zoom. We wanted to understand more about the farm and the community surrounding it. We are particularly passionate about education and gender equality, which is why we are thrilled to partner with the Huecks, who resonate with us on these aspects.

Through the sale of Nicaragua La Esperanza coffee, the Huecks are able to offer a wide range of employee benefits, from free housing, to clean and easily available drinking water, three prepared meals a day, medical care and free schooling and computers for the children of workers and neighbouring communities.

All their farms practice non-discrimination, with programs in place to support female employees. Employees are paid regularly and reliably with a trained group of pickers chosen to pick this particular bean given double the minimal wage thereby rewarding their skill level and care for the environment. As a result, the Huecks have a high retention rate of employees, some of which have worked and lived on the farms for over 20 years.

Together with the Huecks, we are creating an environment that betters both the farm and their people, and in so doing proves that coffee farming can be productive in a sustainable way that benefits the entire community with an improved quality of life.

While we continue to buy ethical and sustainable coffee for all our beans, the proceeds from Nicaragua La Esperanza will directly support key initiatives together with the farm owners.

Perk’s Projects with Nicaragua La Esperanza

Hurricane Iota Relief

While we had planned to launch this coffee in 2021, there was an urgent call for relief in December 2020. Hurricane Iota had devastated many parts of Nicaragua and Central America, causing overwhelming destruction of property, livestock, farms and the unimaginable – loss of lives. Closer to home, the bridge leading towards the coffee farm was destroyed.

Because of this, we brought forward our preparations to do a Limited Edition launch of Nicaragua La Esperanza and our first Limited Edition Nicaragua La Esperanza was roasted in December 2020.

With these proceeds, we supported funding of urgent needs for families. We were able to help raise money to  buy basic supplies like canned food, water, medicine, bedding, and clothing for both adults and children. If you had the pleasure of tasting our Limited Edition Nicaragua La Esperanza, you made a difference! Thank you for your support.

Children Play Facilities

Following on from disaster relief, our current investment is in the younger generation. We believe in learning through play and because many of us here at Perk have families, we can see the benefits of it first hand. In interacting with the Huecks, we realized that there was a gap in this aspect of their community building. So, with them, we have begun building play facilities for the children and are excited to see how this initiative helps improve the lives of their workers and their families.

The Coffee

La Esperanza means “The Hope” in Spanish. It is a fully washed Strictly Hard Bean (SHB) grade coffee grown by one of the most innovative coffee producers based in Jinotega, North Central Nicaragua. SHB coffees are only grown at altitudes above 1350 meters*.

First, the carefully hand-picked coffee cherries are delivered to the farm’s wet mill for weighing and de-pulping. After a controlled fermentation period of about 18 hours, the coffee is washed and prepared for sun drying. It is then dried on raised beds for a couple of weeks to reach their optimal moisture level. Throughout the entire process, from farm to end product, the dedication and passion by pickers, processors and the entire team, guarantees an exceptional cup quality.

Nicaragua La Esperanza, a mainstay in Perk’s Coffee Line Up

We are thrilled to announce that Nicaragua La Esperanza has now joined the ranks of our mainstay coffees. With each order of this special coffee, we will continue to give a portion of proceeds to key initiatives identified together with the farm owners. Our hope is to eventually do origin trips to the farms and see the projects in person. This will take us to a new level of transparency and “fair trade.”

Thank you for supporting this initiative. Whenever you order a bag of Nicaragua La Esperanza, know that you are also making a difference.

References: 

* Source: https://espressocoffeeguide.com/coffee-terms/strictly-high-grown-coffee/

The post Introducing Perk’s Social Project Coffee – Nicaragua La Esperanza appeared first on Perk Coffee Hong Kong.

Cascara means “husk” in Spanish, and while it is still not very mainstream in the Western world, the history of this beverage goes back centuries to Ethiopia (and no wonder, that’s the birthplace of coffee), where it is called “Qishr”. Coffee is a fleshy cherry-like fruit, and the coffee beans that we know are the roasted seeds from these cherries. In order to obtain the seeds, the flesh of the fruit must be removed. When coffee is processed with care, the flesh can be dried and then brewed as a tea.

Why is cascara a rising star? Well first, it’s sustainable – what is considered as “waste” from coffee processing, is now a wonderful beverage that combines the best of both worlds, coffee and tea, and providing an additional source of income for farmers. 

Cascara is also high in antioxidants. It has been reported that cascara is the fourth highest antioxidant-rich superfood in the world, according to the Oxygen Radical Absorbance Capacity (ORAC) chart, with 78 times the antioxidants of blueberries and pomegranates. It can also boost the brain-derived neurotrophic factor (BDNF), which supports brain health, memory, and focus. Cascara contains less caffeine than coffee, which makes it a perfect choice when looking for an enjoyable drink with a tiny kick.

So what does cascara taste like? It’s like a herbal tea, exhibiting sweet and fruity taste from the coffee cherry. 

Here are 3 of our favourite recipes, give it a try!

Hot Brewed Cascara:

1. Heat water to 95°C.
2. Put 6g of cascara to 100ml of water.
3. Brew like tea and allow it to steep between 4-8 minutes.
4. Strain using plunger or sieve. Enjoy!

Cold brew Cascara:

1. Pour 100 ml of room temperature water for every 10g cascara in a container with a lid.
2.  Leave to steep for 12 hours covered.
3. Strain using a plunger or sieve.
4. Serve over ice or keep in the fridge for up to a week. Enjoy!

Cascara Soft Drink:

1. Use 250 ml Cascara cold brew.
2. Stir in 5 ml fresh lemon juice (adjust to taste).
3. Add in 7.5g sugar or simple syrup (adjust to taste).
4. Serve over ice and garnish with a lemon slice.

Try our Limited Edition Cascara from Colombia, San Adolfo  and La Estrella Geisha.

Can’t decide which one to try? Get the Cascara Duo Pack!

References:

https://worldteanews.com/tea-business-resources/peloton-cascara-tea-provides-antioxidant-rich-sustainable-rtd 

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From the early birds who brew their coffee at home, to lethargic parents who get their daily dose of coffee from cafes, most of us can’t get started without a cup of good coffee!

As we step into the new decade, the number of cafes, coffee roasters and coffee subscription services in Singapore have increased dramatically over the past ten years. It has been easier than ever to get yourself a good cup of coffee, either made by the cafe barista or in the comfort of your home. But, do you still remember those days where your “kopi” was made in coffee socks and filled in a see-through plastic bag with string?

Specialty Coffee vs “Kopi”

Compared to our regular cup of “kopi” that’s made with robusta beans, a cup of specialty coffee uses arabica beans. Arabica coffee beans are higher in quality as compared to robusta beans as they have undergone a rigorous scoring process by coffee connoisseurs.

Apart from the quality difference, coffee lovers also get to choose their favourite beans according to the type of roast, origin, acidity and even mouthfeel it has!

Growth of Cafe and Coffee Roasters

With our society more well-travelled, we are exposed to different coffee cultures and in turn, we seek better coffee drinking experiences in our home country. Famous coffee chains like Starbucks, may not satisfy our tastebuds anymore. With more demand for specialty coffee, cafes and coffee roasters have grown rapidly to meet the coffee needs. To keep up with the ever-changing landscape, cafes and coffee roasters are constantly exploring new ways to satisfy their customers.

At Perk, we guarantee that you only get the freshest coffee that’s ethically sourced, right at your doorstep. Your coffee is roasted fresh to order, every Monday and Wednesday, and is delivered to you within 48 hours! Now, you won’t have to start any day without your caffeine fix. Furthermore, each cup of our coffee will cost you way less than a cup at a cafe!

It’s also our greatest pleasure to be featured in bestinsingapore’s list of ‘2020 Best Coffee Roasters in Singapore’. Check out their blog post now!

The post A Burgeoning Coffee Roasting And Cafe Scene in Singapore? Find out more! appeared first on Perk Coffee Hong Kong.

Here, we have interviewed Wan Yen, who’s in charge of Perk’s business development and heads Perk Malaysia, on how she started her coffee journey. (PS: She’s born and bred in KL!)

Check out this fun and informative interview and we hope it inspires more of you to explore more of the coffee world!

1) Who was the first person that introduced coffee to you?

Gosh, it’s been so long I can’t remember! But I’ve always taken coffee as a nice-to-have and not need-to-have. But once I got married, I was a bit more serious about coffee because my husband takes coffee as a definite need-to-have.

2) Why and how did you decide to take your coffee journey to the next level? 

I would like to think we progressed like the average Joes. We started with supermarket shelf brands, then as and when we travelled we’d buy some beans whenever we saw it. We love our kopi and would always keep a small bag (they kept on hardening with the humidity) of those Sin Sing kopi beans – I’d Aeropress it and mix it with condensed milk!

3) Your first coffee brew gear? 

Aeropress, thanks to Paul!

4) As a coffee enthusiast now, how does it feel to be working in Perk, one of the best coffee subscription services in Singapore and Malaysia? 

So I met Paul when he was in KL visiting a few years back. He told me about Perk, and it made a lot of sense – why is getting fresh coffee so hard, when you drink it every day? We eat bread every day, we get that fresh, why aren’t we given that for coffee? And subscription works in automating the mundane.

I told him I’m no coffee aficionado, I owned a souvenir Vietnam dripper and an unused Christmas present French Press. After talking to him, I eventually got an Aeropress and that kick-started my journey in getting coffee – from the crummiest supermarket shelf ones, to freshly roasted at artisan cafes. My grinder was bought during a holiday in London with my husband – it’s not the best, but it has sentimental value. 

When he told me he wants to start Perk in Malaysia, I immediately told him I wanted to be involved. And it feels great because of the fringe benefits – I get freshly roasted coffee every day. I tell you, no matter how crummy your day was (and trust me, I have a toddler and an infant, I know what crummy days are), making yourself that phenomenal cup of coffee is no longer a nice-to-have, but a need-to-have. Not because I need the caffeine, but I need that luxury that is all mine to enjoy. (Note: I make coffee twice a day – in the morning for my husband (and I take a token sip to check the brew), and then at about 11.00 pm when the dust has settled and I’ve got a few hours before calling it a night)

5) Any tips for those who would like to kickstart their coffee journey? 

Make a coffee that YOU love! There are so many opinions out there, so many variables in brewing coffee (since I had kids, I only use a V60 – anything else is too much work), brew one that you love and enjoy it. All of us at Perk keep on experimenting with different brews, we keep on cupping the week’s roast, it really is an exciting journey for us personally.

The post Starting Your Coffee Journey appeared first on Perk Coffee Hong Kong.

1) Paul (Our charming and coffee enthusiast founder)

He loves to play with the temperature of water (88 – 95 degrees Celcius) to see how it affects the extraction and taste profile of his daily brew. In general, the higher the temperature, the more acidity can be found. (If you don’t have a Brewista kettle like him, you can do the same by experimenting with the boiling time.)

Constantly caffeinated, Paul tastes scores of coffees every week to bring you the best beans on the planet. A farmer for 19 years, he has a strong empathy for the farmers who grow our coffees. He has a deep passion for nature, food, and adventure. One of his favourite past times is riding his motorbike through his farm to check on his crops. His motto is “Live life fully and have fun!”

Favourite brew method: V60 – clean crisp taste and oh so easy to prepare and clean!

2) Serena

To ensure that she never runs out of quality coffee, she stashes a few nitro drip bags in her handbag – just in case she’s suddenly in need for a caffeine fix at work!

Serena unleashes her creative juices into everything at Perk. She also loves to get outdoors and close to nature. From hiking the Cévennes mountains, to road tripping through southern Africa, to night diving with manta rays, she constantly seeks out ways to connect with nature.

Favourite brew method: French press – strong and heavy-bodied, with a dash of milk!

3) Wan Yen

As a mum of two adorable kids, her morning routines are always hectic. That’s why, she makes a few bottles of cold brew every few weeks to store, for those (many) mornings where she needs to bolt out of the door!

Wan Yen is in charge of Perk’s business development and heads Perk Malaysia. KL born and bred (she does not believe that the grass is greener on the other side!). Don’t be surprised if you see her bringing her girls to meetings and events, she’s a true working mama!

Favourite brew method: V60 – with and without milk (depending on her mood!)

4) Kenneth

A young and active youth, he’s always stirring his piping hot cup of coffee to lower its temperature faster – just so he can get his coffee to the desired temperature without the long wait.

Kenneth is our operations guy, packing guy, customer service guy, basically THE guy around. He took to Perk to get his fix for his coffee addiction, which also explains why he’s at 100 places at any point in time.

Favourite brew method: Pour over and Espresso – something clean and something with body, best of both worlds!

5) Lionel

His daily routine? Grinding the beans immediately for exactly 13 seconds in his grinder! Then, he puts them straight into his ceramic v60 for the best cup of pour over coffee, ever. (Claimed by him!)

Lionel is Perk’s digital marketing wizard. He found he could combine his love of coffee, background in video production, and obsession with data and analytics to help Perk grow online.

Favourite brew method: V60 and French Press – he’s also a big fan of a good fruity Ethiopian coffee!

Do share with us your favourite coffee tips on our Instagram page and cheers to an advanced Happy 2020! 

Reference:

Header Photo Image: Photo by Nathan Dumlao on Unsplash

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AeroPress

Searching for a minimalistic travel companion? The AeroPress is one of the hot favourites of camping coffee lovers!

The AeroPress is one of the smallest and most portable coffee makers on the market, and it can make a cup of coffee in about 30 seconds (not counting boiling the water). No batteries or power are required for the AeroPress, which makes it great for the outdoors.

There are countless brew variations and recipes with this versatile contraption. Both portable and reliable, the AeroPress is essential for all coffee enthusiasts.

Moka Pot

For the espresso-lovers who need a strong start to your day, you aren’t forgotten. In true rustic outback fashion, we love Bialetti!

It’s simple to use as all you need is cold water, your favourite beans and a burner to heat the carafe over. Of course, we recommend filtered water for a better-tasting cup but even without, it’s still good enough!  In just a few minutes, the Moka Pot will produce a rich and authentic espresso that will keep you going!

We recommend the 3-cup size for the solo drinker or if you are a couple and the 6-cup size if you have a group of friends or traveling as a family! 

Perk Coffee’s Nitro Drip 

We’ve saved the best for last!

What if we tell you that you can enjoy the convenience of a coffee drip bag wherever you go without compromising on freshly roasted flavour? That’s right, our single-use drip bags are nitrogen-flushed, a process that removes oxygen from the package and increases the shelf life of our specialty coffee blends so their superb taste is maintained.

Our Nitro Flushed Coffee Drip Bags also have a longer shelf life than our freshly roasted range of specialty coffees. And yet, because goes almost immediately from roasting to grinding to packing, it’ll still taste amazing! Just three simple steps and voila, a great home brew to start your day even though you aren’t at home!

Step 1: Simply open the packet
Step 2: Tear the coffee drip bag where indicated
Step 3: Hang it over a cup and pour over approx 150g of hot water.

Now, you are ready to enjoy the flavour and aroma of coffee in a convenient drip bag! Try it for yourself to find out how much of a lifesaver our nitro drip bags are!

Bon Voyage, we wish everyone a happy holiday in advance!

References:

https://www.globeguide.ca/brew-coffee-while-travelling/
http://www.manualcoffeebrewing.com/travel-coffee-how-to-make-great-coffee-while-traveling-light/

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Here are 4 reasons why you should start your day with a good cup of pour over:

1. Anyone can do it.

It’s simple, fast, and affordable.

You don’t need anything fancy to do a pour over, you just need essentially these 3 things – water, coffee and filter. And because there’s no steep time required, the whole brewing process is really fast. It’s also 

Don’t worry, just like mastering any new skill, all you need is some practise before you build your skills and gain better control over your pouring technique.

2. Even pros use it.

It might be the easiest way to brew, but it’s also the hardest. The pour over method is arguably the cleanest and purest way to make and drink coffee, and that’s why you’ll see it as the choice of brew at championships. When roasters are trying new flavours of coffee, they use this brewing method so that they can come as close as possible to the true flavour.

3. Greater control over the taste of your coffee.

As compared to a traditional coffee pot, the pour over method gives you more freedom and creativity to brew the way you want.

You can heat up the water, and then let it cool down to your preferred temperature before pouring it over your favourite coffee grounds. We’d recommend having it at 90-95 degrees Celcius, so play around that range. You can alter the amount of beans or even adjust the grind size. Also, you can control the speed of pouring, and possibly stir the grounds while pouring. If you’re using paper filters, remember to rinse it with hot water – to both get the paper taste out, and to warm up your cup.

4. Easy clean up!

So besides the clean taste that’s distinctly rendered from pour over, Paul loves this brew method because it’s just so easy to clean up!

He brews it, picks up the paper filter with the damp grounds, and throws it away! And for those who want an even more eco-friendly option, we have micro drippers that don’t require any paper filters. Check out what our team has to say about these different pour over gears.

If you have never tried pour over brewing before, try it out for yourself and find out how you can take your daily cup of coffee to a new level. What are you waiting for? Here’s our beginner pour over bundle to get you started on your pour over journey.

Trust us, you will never look back again!

References: 

https://totallyuniquelife.com/4-reasons-you-should-be-drinking-pour-over-coffee/

https://www.thedailymeal.com/drink/why-pour-over-coffee-so-good-and-so-popular-and-how-make-it-right-slideshow/slide-

https://www.justpourcoffee.com/blogs/perk-pods-blog/5-reasons-why-you-should-switch-to-pour-over-coffee

https://sprudge.com/world-brewers-cup-102370.html

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