TCR Infinity Coffee Studios

The Coffee Roaster Cafe Singapore The Coffee Roaster Cafe serves specialty coffee, delis and house-baked pastries in NUS, Singapore. We are proud to be the leading corporate coffee workshop host in Singapore.

Another successful coffee team-bonding workshop for the lovely folks at !⁠
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Many teams that we've hosted in the past few months have not met each other often due to COVID restrictions. As we're progressively opening up, coffee is a great platform to catch up with one another.⁠
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Looking for a customised coffee workshop? 🙌 Tired of the same old corporate programs? 💫 Revolutionise your team-bonding experience with now! 💥 Contact us to find out more. 📲⁠
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It all starts off with a heart.⁠
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🔔 Hiring: 𝗖𝗼𝗳𝗳𝗲𝗲 𝗘𝗱𝘂𝗰𝗮𝘁𝗼𝗿 (𝗖𝗿𝗮𝗳𝘁𝗲𝗿𝘀 𝗧𝗲𝗮𝗺) 💫

What's the scope of this role?
- Manage Home Barista Ecosystem, including Breville partnership and Home Barista Workshop
- Assist in the conduct of signature Latte Art Courses and Basic Barista Course
- Contribute to content creation to raise coffee literacy levels in Singapore

We're looking for:
- Strong interest in coffee and educating aspiring coffee lovers
- A strong innate desire to inspire the next generation of baristas
- Positive attitude towards life, self-motivated and practitioner of lifelong learning

Who should apply?
- Ideally more than 1 year of coffee experience
- Facilitation & Education background/experience

How to apply?
- Send us your CV at [email protected] along with the position you are applying

Looking for an extraordinary experience in your Hen's/Bachelor's Party?⁠
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Book a private coffee session with us and have a great time with your besties! Learn some highly practical coffee tips before crafting your own cups of coffee - not without a ton of photos capturing these best moments 😍⁠
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Enquire today!⁠
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[On the Importance of Basing]⁠
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Basing - the pouring of milk into the espresso before executing a latte art design. Sounds simple, isn't it?⁠
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Well, it's actually one of the most overlooked segments in crafting your coffee. Not only does it affect the visuals of the coffee, it also affects taste.⁠
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When we pour milk into the cup from a height, what it actually does is to mix in the crema on the surface of the espresso. That's why it's so important to go around different parts of the coffee's surface. If you've tried tasting untouched crema (and it WILL be visible as a dark-brown patch), it is intensely bitter. Hardly the balanced taste we want to serve our guests, isn't it?⁠
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And of course, the visuals. Untouched crema presents itself as unsightly patchy bits on the surface. Most of the time, the latte art will come out in poorer contrast.⁠
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So here's a pro-tip: we don't want to perform basing with a thick milk stream, neither do we want the thinnest possible stream. About 0.5mm thickness will do.⁠
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Here's another bonus tip: do not pour outside the boundaries of the espresso when the cup is tilted. This is to prevent the scenario of milk washing back onto the cup from the wall. ⁠
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Looking to receive up-close latte art training and advice? Stay tuned to our monthly Latte Art Courses, designed to progress you from LA1 (no pre-requisites) all the way to LA6 (think pegasus and seahorse pours).⁠
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♾ Featuring: 𝗡𝗮𝘇𝗹𝗶 𝗚𝘂𝗹 ♾⁠
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Huge congratulations to Nazli for graduating from our intensive Basic Barista Course!⁠
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As a coffee enthusiast, Nazli elevated her appreciation for coffee as well as barista craft through our course.⁠
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