The crew at Papa Palheta and Spa Esprit Group are what we term “game changers” — not only are they well-versed in the history of coffee, supportive of the “third wave” of artisanal cafés, interested in educating people and improving their skills as baristas, they are also innovative when it comes to their menu.

At Chye Seng Huat Hardware, they are allergic to the concept of adding “fancy” condiments such as hazelnut sauce or blueberry syrup to their coffees as it disrupts the pure, intense flavour(s) they derive from roasting coffee beans in-house.. But the Little Coffee Place blog confirms that that doesn’t stop them from pairing their coffee with an assortment of unconventional Ang Ku Kueh such as yam and salted caramel flavours.

During the C-Platform sessions (a classroom housed within Chye Seng Huat Hardware), we learnt about common misconceptions of coffee. For instance, espresso doesn’t have the highest concentration of caffeine so having a shot of it would certainly not be as strong as a shot of “drip-coffee”, as increased contact with water enhances the level of caffeine extraction.

For amateur coffee lovers, pop by Common Man Coffee Roasters on Wednesdays from 2pm to 3pm, to pick the brains of their in-house coffee gurus, as they teach everyone the art of coffee cupping.

Expect loud slurping noises at this complimentary session, as you learn about the different profiles of coffee beans that vary in acidity, body and flavours. Be prepared to leave with a caffeine high and scratch the surface of gaining knowledge of how to differentiate over 800 unique caffeine flavours.

If you’re keen to learn more about the C-Platform, check out: Psst.. Companies sending their staff receive an 80% subsidy from WDA.

To participate in the complimentary weekly coffee cupping sessions, pop over to Common Man Coffee Roasters at 22 Martin Road #01-00.