Tagged "CMCR"


For A Common Cause: SESO, Malaysia: Reducing Food Waste and Nourishing Communities

Posted by Sarah Rouse on

For a Common Cause 
“For a Common Cause” is our way of giving back to local communities and regional causes. Every month a member of the CMCR team nominates both a coffee and a cause close to their heart, with $2 from every 250g bag of that coffee donated to the chosen cause.

May 2019

Chosen By: Pablo HWB, Account Manager/Trainer CMCR KL

The Cause: SESO, Malaysia: Reducing Food Waste and Nourishing Communities Using Surplus Food 

For this month's Common Cause, I wanted to bring awareness to the homeless of Kuala Lumpur. Within the fast-moving and developing city are ostracised communities that are neglected their rights for basic regard in society. Social stigmas inhibit the chance to empathise, and we forget to consider that these people are often victims, even if just from the abandonment of their own families. 'SESO' strives to combat food poverty and food waste in this case, in turn, nourishing these communities with surplus food. It's an inspiring movement for us to be conscious of our everyday decisions and give back to the community.

SESO is a non-profit enterprise with the primary goal of  fighting against food waste and food poverty. In undertaking this aim, SESO also help in building communities, in particular amongst people who are suffering from social isolation. They achieve this through serving communal meals in a warm, dignified and welcoming environment. You can read more about their work here. 

The Coffee: Samambaia, Brazil

 

The coffee I chosen for this cause is Samambaia, Brazil. A great, everyday coffee that is the result of good people finding ways to give back to their producing communities, a synonymous idea from the other end of the chain. 

TASTING NOTES

Toffee and dark honey flavours with a smooth lasting finish.

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For A Common Cause: Taikkyi School Building Project

Posted by Sarah Rouse on

For a Common Cause 
We are excited to launch “For a Common Cause” this month, our way of giving back to local communities and regional causes. Every month a member of the CMCR team nominates both a coffee and a cause close to their heart, with $2 from every 250g bag of that coffee donated to the chosen cause.

April 2019

Chosen By: Colin Loh, Head Roaster 

The Cause: Fundraising for the Taikkyi School Building Project. 

Dr Leslie Tay is synonymous with starting one of Singapore's most popular food blogs, ieatishootipost and I've been an avid fan for some time. Besides blogging about the best local food to be found around Singapore or regionally, Leslie also devotes his time to humanitarian projects. He started with the Root and Wings project in Batam, which worked towards building proper housing for an orphanage there.

This time around, Dr Tay is working in partnership with World Vision, this time to build a school and facilities in Taikkyi, Myannmar. 

Located in the northern part of the Yangon region, Myanmar, is a village named Sar Hpyu Su in the Oke Pon tract of Taikkyi Township. There is currently 1 small school to service the town, the school is vulnerable to the elements, has very few amenities and poor hygiene, particularly in regards to drinking water.  

World Vision's aim is to refurbish and expand the school compound to accommodate over 90 students from Kindergarten to Grade 4 (ages 6 to 10) from 2 villages in the Oke Pon village tract. Part of the refurbishment will cover the construction of a new school building, with three classrooms furnished with desks and chairs for teachers and students along with two new latrines and a water purification system. These improvements will not only impact the lives and outcomes for the students, but the whole community will be positively affected by the project.  

You can read more about the project here. 

The Coffee: Vista Al Bosque, Guatemala

I've chosen Guatemalan Vista Al Bosque, as I've got a feeling it will be a real money maker for my cause - it's so delicious. 

When we have team meetings, we usually whip around the table and share which coffee we think is really a stand out at the moment, and Vista just keeps on coming up! 

You can expect peach & nectarine flavours, sticky nougat mouthfeel, & a lingering smooth finish.

 

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Going Green For a Common Cause

Posted by Sarah Rouse on

We're Going Green for a Common Cause!

Over the course of the past twelve months or so, you may have noticed us making a few changes to our business in order to be more environmentally friendly.

We see this as the first steps down a long road, making CMCR an environmentally sustainable and responsible business, and an active member of its community.

This is important to us, not only because we believe in making a positive impact on the world, but because we believe that without businesses playing their role and making serious, long-term changes, the challenge of reversing the effects of climate change and humanity’s effect on wild-life and ecosystems becomes that much harder. We recognise that if the trends continue, climate change will have an increasingly detrimental effect on our daily lives and that this is particularly relevant to the industry and product we love so much – specialty coffee is most certainly threatened by changes to the environment.  

We hope that you will join us in our efforts towards Going Green for a Common Cause.

Steps we have taken so far: 

At the Cafes

 - Elimination of Plastic Straws and Signing the WWF Pledge

We’ve been using metal straws in our cafes for around 12 months now, but we’ve recently solidified our commitment, participating the World Wildlife Fund’s No Plastic in Nature industry roundtable discussion, and becoming a signatory to their No Plastic Straw Pledge.

- Plastic Free Take-away Packaging

Where possible we use recycled cardboard containers for our take-way packaging, and partner with Cloversoft to use sustainable bamboo fibre napkins. 

 - Recycling our Coffee Grounds with A1 Environment

We have begun recycle our spent coffee grounds, an average of 200kgs of waste a week, which will now be composted by A1 Environment, and used for organic farming. 

- Discounts for Reusable Cups

We offer a 10% discount to customers using their own cup for take-away beverages, and we have also started selling Sol Cups at our cafes.   

- Partnership with DrinkTapSG

We are proud to be partnering with a new initiative, Drink Tap SG, whereby we will happily allow anyone to refill their water bottles at the cafés, discouraging the need for single-use plastic water bottles.

- Sustainable Uniforms

Over the past 12 months we’ve worked with awesome local companies like Matter Prints and Etrican for our staff uniforms. Both of these companies pride themselves on ethical, slow fashion.

 

At the Roastery

- Direct Containers

We have been working with our partners at origin to bring over more direct containers of green beans, straight to us from the source, which lessens the freight and carbon footprint of our coffee. This has also enabled us to increase the amount of coffee we source from small holder farmers, allowing us to have even greater traceability and showcase their hard work and efforts, which encourages these farmers to continue with their specialty coffee crops rather than switching to less-sustainable cash-crops. 

- Trees for Kibira

in 2018  have partnered with the Long Miles Coffee Project and Five Senses Coffee on Trees for Kibira, a reforestation project with the aim of planting 15,000 seedling trees in Burundi's Kibira Forest. This will renew life to the region, and with the support of a Forest Scouts programme, empower the community with the skills to care for Kibira for generations to come. Read more about it here. 

- E-commerce

We’ve made a commitment to make our e-commerce orders plastic free wherever possible, and have worked on streamlining our delivery process to make it as effective as possible.

- Recycling

At the roastery we recycle all of our delivery boxes many times over, our grain pro bags are used as rubbish bags and our jute bean bags are collected and recycled by a friendly uncle!

- For a Common Cause 

We are excited to launch “For a Common Cause” this month; our way of giving back to local communities and regional causes. Every month a member of the CMCR team nominates both a coffee and a cause close to their heart, with $2 from every 250g bag of that coffee donated to the chosen cause. 

 

Targets to reach by 2020:

  • Elimination of any remaining plastic takeaway packaging and switching our disposable cups to a biodegradable option.
  • Switching to biodegradable coffee packaging. This will need to be done in stages, as we want to do it responsibly and run down our existing stocks, but you will see a change soon with our Uncommon packaging.
  • Conduct full Environmental Impact audit of our wholesale operation.
  • Carbon offset. We aim to calculate and offset our carbon footprint by 2020.

 

Things you can do:

Support for a Common Cause

Shop (and eat!) locally grown produce with the Citizen Farm Box

Join the next clean up held by the Singapore Trash Hero’s

Follow BYO Singapore & Zero Waste SG for tips on reducing your waste

Do your weekly shop at Unpackt 

 

Any ideas on what else we can do- email us info@cmcroasters.com

 

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A Day in the Life of... a CMCR Academy Trainer

Posted by Keith Yee on

Keith Yee, CMCR Academy Trainer 

 

 

“Keith, are you keen on becoming a barista trainer?”

This was the question proposed to me by Matt (our GM) one and half years ago, my answer? For sure! what a great opportunity to work in such interesting position so I took up the offer and here I am today.

Some people might wonder what the job scope of a barista trainer is and what we do when there is no training, so this is an account of a typical day as a barista trainer at Common Man Coffee Roasters.

8am: I start my day just like everyone else, with a cup of coffee. I sit down and check my schedule for who I am going to train today so I can prepare mentally prepare myself for both the students and the content that I need to deliver. Today I have a public fundamental barista skills class and then on-site training for one of our wholesale clients in the afternoon.

day in the life common man coffee roasters

Once I'm done, I take some time to check my emails for training enquiries from wholesale clients and public students and make the necessary arrangements to book them in. This can be really tricky as I have to prevent class clashes with the different clients, difficult when we have over 70 wholesale clients to manage not to mention public students too! 

9am: Class begins! This is a Fundamental Barista class, it's going to last for three hours finishing around 12pm. What I love the most about my job is that I get to meet people from different industries and even countries but everyone come here only for one purpose, a passion for COFFEE!

day in the life common man coffee roasters

12pm After the session ends, I head up to Grounded for our weekly sales meeting with the team.

day in the life common man coffee roasters

Then it's time for lunch which I normally spend hanging out with the Grounded baristas and enjoying the CMCR staff meal!

2pm It’s time to head out of my usual training ground for some on-site training with one of our wholesale clients, Atlas Coffee Embassy. On-site training can be very challenging because the cafe's equipment can be differ from place to place so I have to be adaptable to different machines and spaces. On top of this we sometimes, like today, I have to deal with live orders coming in as we conduct the training. Today we are mainly about the calibration and the workflow of the bar which helps when you have live orders to work with. It's a great feeling when everyone seems satisfy after a session!

day in the life common man coffee roasters

Being a barista trainer in Common Man Coffee Roasters is really fun and full of challenges; it's not as easy as many people think and it can be tiring talking to so many people and drinking so much coffee (!) but still I really enjoy it nearly two years after that question kicked the whole thing off!

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A Comp with Seoul...

Posted by Stella Cochrane on

Last month a few of the CMCR team packed their suitcases, jumped on the first flight to Seoul and headed over to the Café Show 2017 to find out what’s brewing in the Specialty Coffee world, as well as cheer on our national coffee heroes in the World AeroPress and World Barista Champs. Here’s a little run down of their top five and some words from both the Singapore and Malaysia AeroPress National Champs, on their experiences of competition on the national stage.

Number 5 – Coffee & Café Culture in Seoul/South Korea

The coffee culture, expectations and drinking habits in Seoul, and if we can be so bold, South Korea in general are quite different from Singapore, and perhaps from the rest of the world. Whilst corporate giants may have received a warm welcome, it’s the design-forward specialty coffee roasters that are really making the noise here.

Of all the cafes we visited on this trip our favourites followed the roastery, bakery, bar and retail space model – bringing a unique yet homely vibe to our drinking experience. Our faves where – Fritz, Mr Holms, Momos Café, Coffee Loves Him, Centre Coffee and Onions.We may also have eaten our body weigh in pastries…every day, been hitting the treadmill pretty hard since we got back to make up for this trip!

 Number 4 – Korean Food

Ok so not strictly coffee related but we couldn’t talk about our trip without mentioning the food!! Street food is a big part of Korean life – how sad would life be without an Eomuk Fish Cake stick? Or a steaming pot of topoki? And no trip to Korea would be complete without a plate of Korean Fried Chicken washed down with HITE. We could go on but it would make you too hungry…

 

 

Number 3 – New Gear & Beans

There was a great turn out to this year’s expo, with many local and international brands putting on such a good show with exciting booths and the launch of new products.

***Coffee geek moment alert*** we got to touch the Nuova Simonelli Mythos 2, La Marzocco LEVA machine (those levers!), the BKON Craft brewer and what really got us going, the Giesen W140A Roaster. This bad boy is able to roast 140kgs per batch – what a whopper! It was also a great to see Specialty Coffee in action with so many producers and farmers from different regions here to promote their green beans.

 

 

 

 

 

 

 


 

  

One of our particular favourites was the Panama booth where we met one of the Lamastus Family who produced our delicious El Burro and Luito Geisha beans. Get some before it’s all gone, we’re nearly down to the last bag. 

Number 2 – World Barista Champs

One of the main highlights of the expo was the World Barista Championships. Over 60 National Barista champs from around the world battled it out, pouring their way to the coveted title. After a nail biting competition, Dale Harris of Hasbean Coffee, UK was crowned king.

It was a great atmosphere and the guys from Ediya Coffee put on a great show, as did the MCs who made the event thrilling and full of excitement. It wasn’t Singapore’s year unfortunately, but there is always next! 

Number 1 – World AeroPress Champs

Two words…FREE BEER! But really, it was amazing to see the nations come together over coffee – as cliché as that sounds! It was a tight battle, with our local talents Hui Zhen Tan (Malaysian Champ) and Jerald Teng (Singapore Champ) putting up a good fight, but ultimately it was the Brits’ night with a wildcard entry for Paulina Miczka who pressed her way to gold. Loved the jumper Paulina!

And, that’s our wrap-up. We brought back many memories, widened stomachs and suitcases stuffed full amazing coffee which we’ll be drinking for weeks – Seoul you did a great job!

We’ll leave the last words to the two AreoPress Champs we took on the road with us, as they tell us what their biggest learning was from the whole experience:

Hui Zhen Tan: If there's one thing to take away from the experience, it is definitely that success does not come without hard work. I wished that I had practiced more before the competition! However, I can say with confidence that this competition is one of the best things that's ever happened in 2017. I’m a relatively inexperienced barista but I was encouraged to take the leap of faith and take part in the Nationals for Malaysia; it has made me realise that you should believe in yourself and don't be afraid to do things out of your comfort zone :D  

Jerald Teng: The biggest learning I’ve taken away from this experience is to see how I’ve grown as a coffee maker, it’s a real eye opening for me.

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