TCC @ Circular Rd - with comfy bean bags too!

The other day, a group of our bsf friends went to makan makan. Wanted to go to Ricotti, but that place so packed, so we ended up at TCC at Circular Road. Very cool place, the upstairs they have low tables and bean bags. We were very busy playing the card game Phase 10.


I think this is TCC Royal Crumble. Lychee stuffed with yam, deep fried.



Oven Baked Marinated Chicken with garlic pasta.



Dunno the name of this. sorry



Also dunno who ate this, and what's the name. I only took photos. We were so busy playing Phase 10!



This is Marinated Beef Skewer, my partner for Phase 10 ate it :-)



This is Beef Mozza-Tofu. This is what I ate. Quite yummy. Beef and Silken Tofu in sukiyaki sauce at the bottom, covered with Mozzarella Cheese.



As usual, no face photos, to keep the privacy of my friends. Here's where we sat.
We had like quite a big group, and TCC was kind enough to give us this place.

Lovely bean bags and low tables. We also ordered lots of drinks. Did not take the photos. I tell you Phase 10 is so so addictive.



(psst anyone know where in Singapore can we get Phase 10?)

Geek Terminal : Coffee from the Heart

Are you a coffee lover, or are you a caffeine addict? Think about it.

Introducing Danny, one of the rare certified barista in Singapore. He makes coffee from the heart. Though I am not a coffee drinker, but I learned quite a bit from him just by his explanation while making a cup of espresso. He's one of the partners of Geek Terminal.



If you want to know more, go over for a cuppa. Just like the crowd of people that was there last nite, you might just taste your best coffee!

OK. Back to photo blogging.

This is "Coda di topo" or "mouse tail" in Italian. The flow out is determine by the coarseness of the grind and also the flow of water. Barista can take a look and know if other barista has done all the basics correct.



The espresso, which is approx 20 ml. (If I heard correctly.)
Correction: 30ml. (thank Danny for the correction)



Next it is to froth the milk for top up the espresso. In some places, you see a thermometer in it, but for an expert barista like him, he knows exactly when the desired shine and thickness of the frothy foam is achieved. (see his hands acting as a thermometer, and his eyes on the milk)

Doing it correctly, it should start with cold fresh milk and milk should not be heated beyond 70 C. When milk is heated or steamed, the lactose or 'milk sugar' becomes more soluble and the perceived sweetness also increases. It's one reason why if the froth is done properly, you do not need to add sugar to your espresso.



The frothed milk is mixed with the espresso.



The next few picture shows you the 'coffee art', where you get the designs on top of the coffee.






If you realise, the way he pours the milk into the cup, the design appears!
* See the chope chope section below for more pictures of it.. *



Our barista is drawing ping.sg for the group of us that was there.











Turn the cup facing us, there you go. ping.sg espresso.




ok. the chope chope section.
before i go... let me show you another set of coffee art.

Look at this expert do it! The patterns appears by the way he pours the froth milk!







Cool ya, the last swipe of the pour creates the palm like design.

Hope you enjoyed today's post.