SUNDAY VIBES
WHAT’S your ultimate dream? I pose to the young barista, Aaron Phua, who’d been busy putting the final touches to proceedings for the Free Pour Latte Art Championship (FLC) Malaysia that’s coming up in just a matter of days. The event, organised by Thirty Seconds Café, of which Phua is the head barista, is similar to the Coffee Fest World Latte Art Championship, and is inspired by the desire to improve the latte art culture in Malaysia by providing a platform for baristas from around the country, including those from the Southeast Asian region, to showcase their skills in free pour latte art.
He takes a long sip of his espresso before replying: “To win the Malaysia Barista Championship. I competed earlier this year and came fourth, so I’m looking forward to next year. In this competition, you really need to focus on the quality of the coffee, the taste. It’s a full-on barista vehicle. I want to represent the country one day and take us to the top six in the world.”
Fast forward exactly two years later and I find myself in front of a bustling Thirty Seconds Café in leafy Bandar Sri Damansara, Kuala Lumpur, to congratulate its head barista, the very same Aaron Phua, for being crowned champion of the Malaysia Barista Championship (MBC) 2019.
This premier national barista championship is the only championship that’s sanctioned by the World Coffee Events, which governs the global barista competitions. A Malaysian champion from ion gets the chance to represent the country and pit his skills against the world’s best baristas. This April, the World Barista Championship will be held in the US and Phua’s definitely secured his ticket for that.
The loud tinkling of the bell as I push the café door open catches the young barista’s attention. Clad in his trademark all black ensemble, the 25-year-old is busy at his station, perfecting some design in someone’s coffee cup. He waves me over, his wide beam lighting up the otherwise dimly-lit café. There’s a palpable buzz in the café and I can understand why.
In one corner of the café, resting on a high table is what appears to be a mock winner’s signage together with the champion’s trophy. Congratulatory comments abound as customers — most of whom regulars — accord the head barista due recognition for his proud achievement.
Pulling a chair by a table near the entrance, I signal to Aaron to take his time. I’m quite contented to just soak in the cosy babble of this family-run café that’s also helmed by his father, Richard Phua, mother, Sharon and older brother, Yi Lik. The presence of a kitten which has managed to sneak into the café keeps me engrossed.
“Here you go!” a familiar voice jolts me from my preoccupation with the kitten. To my delight, I see my “usual” — an extra hot cup of cappuccino — complete with an intricate design of a swan in flight, placed on the table with a flourish. “Sorry to keep you waiting,” says Phua, apologetically. But of course he’s forgiven, in part, because of the coffee!
Congratulations, I exclaim, genuinely happy for this talented young man. And again that wide beam. He’s probably relieved that it’s all over. From what I’d heard, training for this three-day competition had been pretty rigorous. So what’s the story, I probe, reaching for my coffee and pressing the record button on my phone.