Bringing in western coffee culture.

There is no right or wrong in drinking coffee, just personal preference, says cafe owner

OLIVIA MIWIL
olivia@nst.com.my

KOTA KINABALU: Born into a family  that has been running a coffee shop here for the past four decades,  23-year-old barista-cum-roaster Wayne Lim agrees hospitality is still the key to serve good coffee, regardless of the ingredients used for brewing.

Lim, who just came back from Germany in October last year and owns a cafe here, said he learned that interaction between cafe owners and staff with customers had not changed much from the traditional coffee shop or kopitiam.

“My 98-year-old grandfather and mother have been running a kopitiam in Inanam for almost four decades.

“Their customers do not only come for the coffee, other beverages and food, but also the rapport they have with the owners,” he said, adding a cafe should be more approachable for any types of patrons whether they are coffee connoisseurs or otherwise.

Lim was pursuing a Degree in Computer Engineering in Dusseldorf about five years ago, but found passion in coffee while working as a part-time barista and eventually had the opportunity to learn the art of roasting coffee.

Coffee, being the second most-traded commodity in the world,  has a long history in the western countries, where the people usually drink espresso-based beverages.  

“People here have also been drinking coffee, but of different types.

“The  local coffee here, also known as Kopi O’,  is usually a mixture of coffee beans and other things such as the margarine, maize or sugar which older generations know about it but not many youngsters are aware of.”

Lim said, adding however there is no right or wrong on the choice of beverages as it is a matter of personal preference.

Although Lim was offered a company bond to continue working and staying in Germany,  the only child decided to return and be with the family members.

The lad also hopes to bring in western coffee culture to people in Sabah as another alternative drink.

“Coffee can be a very ‘creative’ beverage as it is not only limited to cappuccino or latte.

“The drink can have different aromas and flavours including tomatoes depending on (the origins of) the beans.

“It can also be mixed with other ingredients to produce another ‘mocktail' coffee,” he said, adding one of them is by adding hint of lemon, it will give little tangerine taste of coffee.

Operating a small cafe of about 10-seater at the town here, Lim also roasts beans at the premises to supply to other outlets including overseas.

In future, he is also planning to have some collaboration with farmers in Ranau to promote the locally produced coffee beans.

Meanwhile, Borneo Cafe Alliance advisor Yap Cheen Boon said due to current economic downturn since last year,  the cafes’ profitability is inevitably face challenges.

“Not all are making good money, but with persistence and gradual move to appreciating above-board food and beverages amongst the general public, the future is bright.

“Owners have to be creative with their food, drinks and service offerings in order to stay buoyant,”he said when contacted.

Yap added with the burgeoning of cafes in the state, it will definitely benefit the tourism industry  as more variety and choices are being offered and thus enhance tourists’ experience of staying in Sabah.

“More cafes will definitely increase awareness of quality food and beverages, and the appreciation of them.

“Overall, the sophistication of dining in cafe will improve, with more modern equipments, stringent food and drinks making standards, higher skills amongst staff, customers will benefit and be ultimately more informed.”