Alvin of 20grams Coffee Roastery: Coffee Insurrection Hero Chapter #54

Published by Tanya in Coffee Insurrection Hero · 3 June 2022
Tags: Alvin, 20grams, Singapore, Asia, CoffeeRoastery, SpecialtyCoffee

1-Introduce yourself: who are you, where are you from, where do you work and what’s your job.

Hello, my name is Alvin and I’m the owner of 20grams Coffee Roastery in Singapore. I’ve been in the coffee industry for 8 years and a large part of my day-to-day job is being a head roaster and green coffee buyer for the roastery.

2-When and why did coffee become important to you?

There’s so much in coffee that’s yet to be discovered. It’s a lovely community.

3-Do you remember the first coffee you had that was more than “just a cup of coffee”?

Sensory memories are very strong, and I’ll never forget an espresso I had from DROP Coffee in Stockholm, Sweden many years ago that Joanna Alm roasted. It tasted blood orange and fresh lavender. I had never tasted an espresso that was so creamy and sweet while being so intensely floral.

4-What’s your favorite thing about going to work in the morning?

I have always loved the time in the morning. It’s peaceful before the madness of the day begins. The roastery is 10 minutes away from my apartment so I spend my days there roasting, production cupping and QC, communicating with farmers and exporters.

5-What’s your favorite brewing method and why?

I have been working with our ‘modified’ version of the classic Kalita Wave for a while. I enjoy using it as it provides us with the most stable and consistent brew.

6-Which is the best coffee you ever tasted?

A filter coffee I had from Muttley & Jack’s Coffee Roaster in Rindo, Sweden that Jack Ryan roasted. He taught me a lot and most importantly he gave me an opportunity to experience Nordic style of roasting.

7-Is there a country of origin that you tend to favor coffee from? Why?

I like Kenyans. Unique, diverse and bursting flavours.

8-Suggest us a roastery to check (not the one you working at/you use at work).

I’d say Muttley & Jack’s Coffee Roaster is my favorite. And also Tim Wendelboe (I still remember going down almost every day when I lived in an apartment @ Helgesens gate 1 and drink coffee at his shop).

9-What’s the most important things you’ve learnt while working in the business?

One of the most exciting things for me being a coffee roaster is the opportunity to connect with many people from different parts of the world, such as coffee producers and being able to roast so many varieties. For me, it’s this endless ability to continue learning and experiencing new things.

10-How your work and the specialty coffee world are coping with Covid and the new challenges for hospitality?

I think it's affected us in a few different ways. We sell coffees to cafes in Singapore and also around the world, with restrictions and lockdowns, it was difficult for us. I feel that now we're back on track. There are a lot of coffee-shops and cafes that have it a lot worse than we do.

11-How do you see the specialty coffee scene in 10 years?

I see the demand for traceable and sustainable coffees from producers have driven significant changes in the coffee industry.

12-Where do you see yourself in 10 years?

I will be doing the same things I am doing now. Working with long-term producers, being able to positively affect other peoples lives, creating sustainable living and just enjoying what I am doing.

13-Any last word? Any tip or suggestion you wanna share with someone that want to start this path?

Having a passion for coffee is a must!