Mocha-angelo or frothy-celli??? amazing!!

Enjoying my coffee this morning.. you?



Found this interesting site...
Wouldn't it be nice if all our coffee was served with the same care and attention as this barman has shown?

Sammy Lin, a New York barman, creates amazing faces and patterns for his customers' cappucinos.

He has made quite a name for himself with his steady hand and creative eye for a frothy picture. Take a look at our selection:

click here for more

more Latte art



BUT I STILL LIKE THE MALAYSIAN COFFEE--- KOPI O PENG GAU...<>

For all local coffee connoisseurs, the kopi tiam (coffee shop in Hokkien dialect) is a must. Despite the exodus of the Malaysian coffee-drinking society from the kopi tiams early in this century to the recent advent of European-style cafes and bistros, the coffee shop still figures prominently as a part of the local scene. Just walk down any street, and you will see it, the kopi tiam with its wide array of delectable hawker fare and its specialty--the local coffee.

There are five variations:

Kopi - white coffee (with condensed milk, Malaysian style as opposed to the
Western version with sugar and cream)

Kopi-O - black coffee (no milk, just sugar),

Kopi-Kosong - coffee with no milk and no sugar (for the "real" coffee drinker!)

Kopi-Peng - iced white coffee

Kopi-O-Peng - iced black coffee

A must-try to appreciate the flavor and aroma of the local coffee ... plus the
ice to cool off in Malaysian weather).