26/01/2024
Something that you guys never ask for. Feels tiny bit strange talking about myself. But here goes nothing 🙃
Meet Thong - the highly prized asset of Narrative Coffee. Without his brilliance, the coffee shop will not anywhere near what it is today. Thong’s big dream for Narrative is to create a work culture that focuses on staff empowerment and continue her pursuit in delivering quality coffee to the customers.
Again, in Good Ol’ Narrative fashion, I asked myself 3 questions.
1. One thing you want people to know about you.
Even till now after 5 years of operating the business and running 2 outlets, I still feel inadequate in my capabilities as an entrepreneur to run a business properly. I guess I just have to accept that it’s alright to be not good at something. A constant reminder to self is that I shouldn’t let this fear of failure deter me from at least trying.
2. What coffee FROM US are you enjoying the most right now.
It has got to be the Hambela Buku Black Honey from Ethiopia. Because of its interesting processing, this coffee has best of both worlds - it’s super floral, sweet like concord grapes and yet still has a really rich coating mouthfeel. In fact, sometimes I put this filter roasted Buku through my espresso machine and the result - super perfumey & decadent!
3. How would you react when a customer ask for a coffee that is non-sourish?
In my head (NOT OUT LOUD AH)
Me to customer: no sourish ah, point to a random coffee on the menu, this one is chocolatey & nutty.
My profession self (HOW I FAKE)
Me to customer: Sourness is a bad descriptor of acidity in coffee. It usually indicates poor ex*****on and/or poorly roasted coffee. Our aim here is to try to present a good amount of KEYWORD “Quality” fruit acidity backed with good amount of sweetness. Think lemon juice vs lemonade
