Cre Asion

Macaroon seems to be a happening trend among my group of friends, perhaps made famous by Master Chef Adriano Zumbo. Cre Asion was recommended by a friend of mine on my Facebook and a quick call to Chef Yu Sasaki was met with a very quick Yes to my request for an interview. 

Cre Asion is a cafe that specialize in the sale of macaroon of flavors that are perhaps a combination of east and west. There are Asian flavors such as Miso, Sesame, etc that you usually would not get. 

Below is a picture of the macaroon - courtesy of Food Pornographer

(http://www.thefoodpornographer.com/2011/12/30/cafe-cre-asion-sydney/) 

Here is the interview for Cafe Cre Asion

http://www.creasionmacaron.com/

What's the idea behind the cafe name?

- Is a makeup name, using Creation as base. The change from ation to asion is to demonstrate the Asian component.

Why the location for the cafe?

Chef Sasaki said that he wants customer to go to his cafe intentionally and not drop in as they pass by. Even for a local like me, it took me a second look at the map to verify the cafe location. It definitely does not fit any management theories in terms of the cafe location. But when you are there it does provide you with a sanctuary within a very busy city. 

Chef Sasaki was also looking for a venue that customers can walk there which could explain why the cafe is of such close proximity to Sydney City. 

Finally, the other reason why the cafe was situated at where it is. That is because Chef Sasaki like the design of the building. 

Coffee Beans：Single Origin 

http://www.singleorigin.com.au/

Barista Name：Yu Sasaki

Tell us a bit about your background as a barista

- Training via hands on work experience

- Help from Chief Barista at Single Origin Roaster

What do you like about working as a barista?

- Initially it was merely part of the job in operating the cafe, remembering that Barista Sasaki was actually a chef to start off with

- But is starting to like the coffee making process 

What are your plans for the future?

- Better my coffee making skills

- Generic improvement in coffee making knowledge

Have you ever competed?

- No, because it was not his main profession. His background was from fine dining

What coffee do you drink?

- Piccolo Latte or Macchiato 

- Like a little bit of milk with his coffee

Latte art demonstration - Classic leaf variation from free pour

Cappuccino for me
First cup - leaf variation

Barista Sasaki was not happy with the first cup, so he created a second cup. What a perfectionist!

Cappuccino price index - AUD $3.50

 

Barista Sasaki and his helper working - apologies for the blur image

Third blog transferred from SINA, stay tune for Cafe XXII (coming this Sunday).

Triple Shot

Cafe: Triple Shot (http://www.tripleshotcafe.com.au/) 

I go to triple shot cafe almost on a monthly basis, it has became a routine for me to go in after my session with my chiropractor down on Crown Street (Surry Hills) since it is only 2 doors down and considering I never purchase any ticket for my car park. A quick duck in and out of the cafe for my caffeine fix made Triple Shot an ideal selection.

It is a nice cafe with enough space to sit around without having someone bumping into your back all the time which is quite typical in the area. The fact that it has music in the background and not in the foreground plus air conditioning made it a nice place to wander into.

I have never had a chance to sit in for breakfast but there is always a nice number of customers sitting inside and outside the cafe. As for the coffee, it has never disappointed me. But I"m no connoiseur, so I will leave the review to you, but they certainly have the cheapest coffee.

What is the idea behind the cafe name?

This cafe is a partnership between three persons (a chef, a pastry chef and a barista). 

Coffee beans: Triple Shots

Barista Name: Pure (nickname) Sawangsangwattana

Tell us abit about your background as a barista:

- 3 years of experience

- Was looking for job and barista in Australia earns good money

- No formal training, everything was learnt from youtube and books

What do you like about working as a barista?

- Social aspect of the job, getting to meet alot of people

- Started off as a non-coffee drinker barista because Thailand is not a coffee drinking nation. But this job gave me the opportunity to appreciate coffee.

- Like the challenge of making good coffee that the customers will like.

What are your plans for the future?

- Completion of my IT degree

- Perhaps setting up my own cafe in the future

Have you ever competed?

- No, because I have not got time to train for competitions

What is your favourite coffee?

- Latte 

What is your signature drink?

- Latte 

What is your latte art?

Classic variation of leaf

Latte for me 

Cappuccino price index - AUD $2.50

Pure at work

The team at Triple Shots

My second interview transferred from SINA, stay tune for Cafe Cre Asion next.

Shirt Bar

First entry of my coffee blog belongs to Shirt Bar (http://www.shirtbar.com.au/)

Shirt Bar is a unique cafe sitting low in the Sussex Lane next to the gigantic Westpac Building near Wynyard station. It is a bar, cafe and a boutique tailor combine. The ambience of the cafe is nice and cosy, giving you that bit of tranquility as you take your time with your coffee. The few seatings available also provide a nice spot for meetings while enjoying the coffee.

I discovered this place as I was on my way back to office from a lunch at Westpac Food Court. Since then it has been one of my favourite spots to sit in or more often than so, it is also my preferred cafe to bring my inter-state colleagues to.

Since the day of my decision to dedicate my blog time to coffee, I have made Shirt Bar as my first blog. I was very lucky to be given a "yes" decision for a quick interview with the barista. I hope you will like the blog and stay tune for the next blog with "Triple Shots".

Coffee bean: Fat Coffee (www.fatcoffee.com.au)

Barista name: Ines Vaz De Sousa

Tell us abit about your background as a barista: 

- 13 years of experience

- Wanted to work in cafe because it was cool to do so

What do you like about working as a barista:

- Fits in with lifestyle because it is a morning shift work

- Social atmosphere, love the people gathering around coffee

What are your plans for the future:

- Nothing for barista, it will always remain as my second job

- My main job is a musician 

Have you ever competed:

- No, this job is more about developing relationship with customers and developing my own group of followers

What coffee do you drink:

Ristretto (more of a purist, not into milk based coffee)

What is your signature drink/latte art

Double macchiato or Long macchiato

Latte art - Peacock

Cappuccino for me - AUD $3.50

Ines at work

Left to right: Adam, Santa Claus, Ines