25 Dec '11, 9pm

The year Singaporeans learned to love coffee responsibly

Can a growing number of local artisanal coffee brew-houses come to define our thirst for candour in every cup? And could it prove that we do in fact care about how our consumption affects the planet we live in? No less than 12 coffee places specialising in expertly pulled espresso-based drinks opened shop this year. The line-up includes staunch sippers the likes of 40 Hands on Yong Siak Street (in the not-yet-painfully-hip Tiong Bahru enclave), helmed by Australian Harry Grover, who smartly traded a career in "property maintenance" for a decidedly tastier livelihood in the company of coffee lovers. More fascinating, though, is the fact that Grover's virgin venture into the food-service business is focused on sustainably produced specialty coffee - single origin beans of both the Fair Trade and the less contentious Direct Trade varieties. For deserved clarity, I should expl...

Full article: http://www.todayonline.com/WineandDine/EDC111226-0000013/...

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