It would be an understatement to say that owner, Michael Wilson and manager, Alang, love their coffee. When they talk it’s a whole different language but what I can understand from it is their pure passion for coffee. It goes beyond merely enjoying a cuppa joe, it’s far more than that, and their excitement is infectious!
333 Persiaran Ritchie, Off Jalan Ampang
Taman Tun Cafe, 4 Lorong Rahim Kajai 14, Taman Tun Dr Ismail
Tel: 012 212 4127
Hours: Tues - Thurs 12pm - 8pm, Fri 12pm - 9pm, Sat 8am - 9pm, Sun 8am - 8pm
Great coffee made the way it should be
If you're looking for food here there is currently only one option
I’m not a coffee drinker, not because I don’t enjoy it, but because I’ve had too many bad cups of coffee to put me off. I’ve had coffee that tastes like drain water, coffee that is extremely bitter and burnt tasting, coffee that is overly sweetened; you name it, I’ve had it.
Artisan Roast Café is a hidden secret and I can understand why coffee connoisseurs might want to keep it that way. When you first arrive here you immediately feel as though you’ve stepped into an oasis of calm within the busy city. The café is surrounded by trees and has a cool artsy feel to it with the mismatched furniture and minimalistic design. The laidback slow paced nature of this place allows you to kick back and enjoy a freshly brewed cup.
Here, they roast their own beans and they’re currently using a single origin bean known as the Mena Gold from Mandheling, Sumatra. It is this attention to detail that makes a good coffee. Michael refers it to the ‘trilogy’. Good coffee boils down to the beans, roasting, and preparation. All of which Alang does meticulously.
The beans are roasted about once every two weeks and it is in using the single origin beans that set them apart from the regular commercial coffee joints which use a house blend espresso to be on the safe side.
“Single origin beans are a challenge to work with because they can be extreme in characteristics. It can be difficult to get the right taste. In roasting our own beans we can create our own flavour profile,” Alang explains.
“Customers should also be open to tasting coffee. A proper cup will have a balance of acidity, bitterness and sweetness and should not need added sugar,” adds Michael.
With this knowledge we embarked on our tasting journey asking Alang to bring us a few different drinks. The flat white has slightly less foam and milk than a latte, bringing forth the coffee aroma more prominently. This is rich and full bodied, a delight on the tongue. The short black though a bit strong for an amateur drinker like me is not as bitter as some I’ve had in the past. An interesting concoction is the red latte, which is made with Rooibus, a herbal bush tea. This is one of the decaffeinated options on the menu and it’s lovely. It’s light yet rich and creamy at the same time. The foam is wonderful, almost like a teh tarik on steroids. The hot chocolate is dense and creamy unlike the watery variety that is on offer at most places.
If you’re looking for a cooling dessert like treat I suggest going for the affogato. Vanilla ice cream served with espresso and topped with coffee grounds. The sweetness of the ice cream plays well with the deep notes of the espresso resulting in a gorgeous flavour burst in the mouth. Yummy!
If you’re hungry while here, they have just started offering food, but for now the dish changes daily as the focus here is more on the drinks. On weekends however, The Big C cooks up brekkie from 8am - 1pm. Be sure to drop by for that if you'd like brekkie with your coffee.