Looking at it from today’s point of view, I drank pretty bad coffee for many years, like many people out there not really knowing it. My coffee career started when some friends of mine gave me a special gift, a simple lever espresso machine.

MAKING REAL, GOOD COFFEE, ESPECIALLY ESPRESSO, SEEMED AS COMPLICATED AS ROCKET SCIENCE.

My first attempts were so bad that I thought the machine must have been broken. Then I started to realize, that making coffee isn’t as simple as it sounds.
Making real, good coffee, especially espresso, seemed as complicated as rocket science. But I started to dig into it, I bought a good grinder as well as great fresh roasts from small roasters all over Germany, avoiding supermarket coffee. I found out, step by step, which “adjusting screw” affected which part of coffee extraction and taste.

I PUT 100% PASSION INTO IT, BUT IT’S ONLY A PART OF MY PROFESSIONAL LIFE.

Now, some years, espresso machines, grinders and a lot of awesome coffee beans later, I have a small coffee school and teach people how to make great coffee drinks. I do this for whoever is interested, from an average person having the same troubles at the beginning like I had, to café-owners or employees in the specialty coffee world. I put 100% passion into it, but it’s only a part of my professional life.

My main occupation after flying army helicopters for 12 years is working as an industrial engineer. At work I love to drink hand grounded filter coffee made with an aeropress, which tastes so much better than anything else, especially those fully automatic machines typically found at the office.

I DON´T KNOW WHAT´S MORE FASCINATING, ENJOYING MAKING COFFEE, THE GREAT TASTE OR THE SMILE OF YOUR LOVED ONES WHEN DRINKING IT.

Making awesome espresso needs good, fresh coffee, a solid grinder and espresso machine, but most of all, a healthy portion of barista-knowledge when putting all those things together, knowing what to do to makes an average shot great. I don´t know what´s more fascinating, enjoying making coffee, the great taste or the smile of your loved ones when drinking it.

“The Hegau”, a vulcanic area, one of them is the Hohentwiel.

I live and grew up in Singapore, which has a well-loved traditional coffee (“kopi”) industry – dark-roasted robusta coffee brewed into a thick, strong liquid that is then sweetened with sugar, condensed milk and/or evaporated milk. Even today, I cannot finish a whole cup of kopi in one serving, but I enjoy eating toast or butter crackers dipped in it!

My first encounter with semi-specialty coffee was when I started drinking mochas during junior college (and thought I was really cool).

I SPENT SIX FUN YEARS TRAVELLING THE WORLD USING THAT OPPORTUNITY TO VISIT COFFEE SHOPS AND TASTE COFFEES FROM VARIOUS COUNTRIES.

When I went on to the University of Melbourne, I was introduced to the world of specialty coffee. I fell in love with Australia’s coffee culture, and slowly learnt to taste and appreciate coffee in its purest form. After graduating, I spent six fun years travelling the world as a flight stewardess with Singapore Airlines, using that opportunity to visit coffee shops and taste coffees from various countries before I joined the “Strangers’ Reunion group” in Singapore to take my passion for coffee to the next level.

I FEEL A CALM FAMILIARITY WHENEVER I’M MAKING COFFEE, LIKE I’M WITH AN OLD FRIEND WHO NEVER FAILS TO COMFORT, CHALLENGE AND INSPIRE ME.

From bussing tables to managing the “Strangers’ Reunion group” of cafes, roasting to pulling shots behind the bar, I learnt about coffee and the café industry from the ground up and am currently co-founder of a cafe named “Wakey Wakey”.

THE “PERFECT CUP” IS THE RESULT OF A PERFECT COMBINATION OF MANY VARIABLES, I BELIEVE THAT THE MOST IMPORTANT FACTOR IS HEART.

Coffee is my constant and my bar is my second home. I feel a calm familiarity whenever I’m making coffee, like I’m with an old friend who never fails to comfort, challenge and inspire me.

The “perfect cup” is the result of a perfect combination of many variables that affect how a coffee tastes – temperature, time, water, technique etc. I believe that the most important factor is heart. Having the right skill and mindset are of course vital, but one can always taste hard work, effort and love in a cup as well. Perfection can be attained only when one has wholeheartedly devoted oneself to getting the most out of every single coffee encounter.

I don’t believe in a single perfect coffee/drink – coffee is constantly evolving and we are so lucky to be able to innovate and experience new technology and flavours – new processing and brewing methods and tools that we should be open-minded enough to experiment with, to see if we can take each coffee to even greater heights. In 2018 I finally put this into practice when I won the Singapore National Barista Champion and was a semi-finalist at the World Barista Championship.

A CUP OF COFFEE CAN START CONVERSATIONS, IGNITE HEATED DISCUSSIONS, AND DOUSE FLAMES.

It is also through being in the specialized coffee industry for 8 years that I have had the privilege to meet and learn from people from all walks of life, and from all over the world. A cup of coffee can start conversations, ignite heated discussions, and douse flames. And the shared love for coffee brings everyone closer together.

JUST TAKING A MOMENT TO ENJOY A NICE COFFEE HELPS ME REGROUP, RELAX AND SOMEHOW MAKES EVERYTHING SEEM BETTER.

Even when i’m not at work coffee is an absolute essential in my life, especially with three young children at home. No matter how little sleep I may have got because the baby wasn’t sleeping or how long the day ahead might be because of all of the things that need to be done, just taking a moment to enjoy a nice coffee helps me regroup, relax and somehow makes everything seem better. It’s not just the coffee itself, the calming ritual of making coffee really revitalises me.

Away from coffee my other interests are travelling, reading, and sports like swimming and badminton, as well as yoga, which I use to clear my mind.

A family walk

My story with coffee began from a young age, when my grandmother would give me some coffee she had hidden for breakfast. It was something “forbidden” for children, something that left me wanting more and more, just like chocolate did.
When I left school and went to college, I was sure I wanted to become a professional chef. I worked in this sector for only a short period. I chose this as a profession, as I believed it to be something not too difficult and that didn’t require lots of technical clothing.

After a year and a half working in the kitchen, when during a conversation with friends from college and drinking beer, I realized that I would like to try my hand as a beer sommelier and started working at Delirium Café Brasil, one of the best beer shops. Unfortunately, I had to leave this job due to health problems related to working night shifts, on top of some other family problems. One evening during a conversation with a close friend, she suggested that I work at Starbucks, to which I replied, “are you crazy? I would never give up everything I have and simply change professions”. In the end however, she was right! I needed a breath of fresh air and realized that I was too young to be pigeonholed into just one single area.

AFTER ALMOST 7 YEARS IN THIS PROFESSION
I FELT SOMETHING FEW PEOPLE WILL EVER FEEL IN THEIR LIVES.

During my interview with the barista manager at Starbucks, we talked for 40 minutes about beer and only 20 minutes about the actual job vacancy. I initially joined at the time because I needed money, however I stayed for the passion. After almost 7 years in this profession, working in the very best specialty coffee shops in Brazil, including Octavio Café, Um Café and then even opening my own school for “Oficina do Barista”, I felt I had fulfilled my professional ambitions, something few people will ever feel in their lives. I think I can even compare this feeling to when people talk about love. 

ALL OF THIS REMINDS ME OF MY GRANDPARENTS, IT BRINGS BACK A FORGOTTEN MEMORY OF FORBIDDEN COFFEE DRINKING FROM WHEN I WAS A CHILD.

A love of a profession that begins with the roasting and finishes at the client’s table. It makes you feel as if you are the main link, or the master of this entire orchestra. All of this reminds me of my grandparents, it brings back a forgotten memory of forbidden coffee drinking from when I was a child. It reminds me of incredible moments I had enjoying my beloved coffee, which today, is my one true passion.

REGARDLESS OF THE TYPE OF COFFEE, IF I KNOW THAT THE PROCESS HAS BEEN ENVIRONMENTALLY FRIENDLY AND SUSTAINABLE, I AM HAPPY.

I currently work as a barista coach and gastronomic consultant at Nestlé Brazil. I am on the frontline training all types of people who deal with coffee, creating patterns, the same language, concepts, ease of understanding and empathy. I am very happy in my profession and I have never been able to reach as many people as I do now in my classes, this includes throughout my entire career and even at my school.

My favorite coffees are espresso, which I drink when making decisions and filtered coffee, for when I’m in deep thought about something. Regardless of the type of coffee, If I know that the process has been environmentally friendly and sustainable, I am happy. It is incredible to know that within the world of coffee, there are thousands and more recipes to discover, it is a unique area. Every day I surprise myself in a positive way, making myself a better person, more animated and ready for any difficult situations in my life. 

Praça da Sé, São Paulo

The very first time I tried coffee I actually really disliked it a lot, the taste and even the smell offended me.
But then I experienced a Hawaiian coffee and this completely changed my entire thought process.

OUT OF ALL OF THE FASCINATING THINGS ABOUT COFFEE, THE ASPECT THAT INTERESTS ME THE MOST IS THE FACT YOU CAN MAKE IT SWEET.

It was incredible, it had an unforgettable caramel and honeydew flavour and I’ve been chasing that sensation ever since.
Hands down my favorite coffee beverage by far is actually the world famous espresso.

IT WAS INCREDIBLE, IT HAD AN UNFORGETTABLE CARAMEL AND HONEYDEW FLAVOUR AND I’VE BEEN CHASING THAT SENSATION EVER SINCE.

I love trying each cafe’s single origin or dark roast as I normally carry a small togo cup perfect for two shots, in this way I can have a short smooth warm drink while I read or edit.

Out of all of the fascinating things about coffee, the aspect that interests me the most is the fact you can make it sweet. Not in a way whereby you simply add lots of sugar but in the way you add the water to make a great pour over. It can help emphasise all the sweet notes and sometimes even bring them all the way to the beginning of the coffee taste experience!

Trying coffee that was actually “sweet” for the first time made me feel so happy that I have honestly been working on different methods of brewing to help accentuate that one particular element.

I’M PROUD TO SAY THAT I’VE TOOK MY PASSION FOR COFFEE TO THE COMPETITIVE STAGE AND HAVE NOW COMPETED THREE TIMES IN THE COFFEEFEST WORLD LATTE ART CHAMPIONSHIP.

My favorite coffee memory was when I was using a natural coffee that was a spring release from a local roaster and no matter how you brewed it, it tasted exactly like strawberries! I still remember that cup of coffee to this day.

I’m proud to say that I’ve took my passion for coffee to the competitive stage and have now competed three times in the CoffeeFest World Latte Art Championship, and I fully intend to win it soon.
I currently work as a photographer shooting for cocktail bars, cafes and taking portraits. Away from this I take huge pleasure in preparing the very best coffee for the people of DC.

The District of Columbia & Maryland

Coffee came into my life rather late. I hadn’t really experienced a good cup of coffee until my late 20s, I just didn’t like the bitter taste. During this period of my life I found myself doing a lot of travelling but often doing those ‘normal’ sightseeing trips that covered most of the touristy spots.

WHAT I DISCOVERED WASN’T ONLY KNOWLEDGE ABOUT THE BROWN BEAN AND THE BEVERAGE THAT I WOULD EVENTUALLY FALL IN LOVE WITH, BUT A WHOLE WORLD FULL OF AMAZING PEOPLE, BREWING TECHNIQUES AND FLAVOR.

This changed when I began travelling to some famous coffee cities such as Amsterdam, Vienna and Istanbul, I found myself digging deeper into a strange new and exciting world: I began working as a barista, attending seminars for coffee roasting, Latte Art and more.

What I discovered wasn’t only knowledge about the brown bean and the beverage that I would eventually fall in love with, but a whole world full of amazing people, brewing techniques and flavor. 

TODAY COFFEE IS MY LIFE: I WRITE ABOUT COFFEE, TAKE PHOTOS OF COFFEE, TALK ABOUT COFFEE AND, MOST IMPORTANTLY, LOVE TO DRINK COFFEE.

My favorite cup of coffee is a naturally processed, light roasted filter coffee from Ethiopia, I just can’t get enough of its floral, fruity and almost tea like notes. I brew it using my manual glass coffee carafe, it’s my pride and joy, in fact I love brewing with it so much that I even had it tattooed on my forearm.



Today coffee is my life, in my business as a freelance writer and photographer as well as in my private life: I write about coffee, take photos of coffee, talk about coffee and of course, most importantly, love to drink coffee. 

AS MY PASSION FOR COFFEE GREW OVER THE YEARS I STARTED EXPLORING DIFFERENT COFFEE CULTURES AND BUILDING MY TRAVEL ITINERARY AROUND SPECIALTY COFFEE PLACES TO VISIT ACROSS THE GLOBE.

From the very beginning, the people behind making coffee and their stories were what fascinated and interested me the most and eventually led me to start writing my Blog, ‘Mel’s Coffee Travels’ and also open my Instagram account. 
I’ve always felt that getting to know and learning more about where the coffee we’re drinking actually comes from is part of the whole coffee story too.

As my passion for coffee grew over the years I noticed that I started exploring different coffee cultures and building my travel itinerary around specialty coffee places to visit across the globe. It began with travelling from East to West of the USA and then eventually on to South and East Asia for six months, where I was able to see first-hand the amazing local specialty cafe and coffee culture, as well as the people.

During these trips I would take the time to carefully watch and study the skills of other baristas, who just like me would try to create their perfect espresso shot. My go-to beverage in cafes around the world is usually a cappuccino or a Flat White, highlighting the creaminess and sweetness of the Espresso.

Away from coffee I enjoy photography, as well as cooking and baking. I also love being outside in nature, working out, practicing yoga, listening to music, dancing and having great conversations with friends over dinner. 

After traveling to several coffee growing destinations in the past years, I’m now back to having my own home base, where I’ve built my very own coffee kitchen to brew my favorite cup of coffee every day.

Schmölln – Germany