Hilton Chen
The Barista
Steam swirls in golden light as an elderly coffee master pours from high above, the rich stream arcing through the air - a timeless dance of aroma, skill, and tradition. In Malaysia and Singapore, there is a type of coffee called "Kopi Tarik," or literally "pulled coffee," where the barista pours the coffee from on high to aerate, cool, and create froth to enhance the flavor, texture, and aroma of the drink.
The Barista
Steam swirls in golden light as an elderly coffee master pours from high above, the rich stream arcing through the air - a timeless dance of aroma, skill, and tradition. In Malaysia and Singapore, there is a type of coffee called "Kopi Tarik," or literally "pulled coffee," where the barista pours the coffee from on high to aerate, cool, and create froth to enhance the flavor, texture, and aroma of the drink.