COFFEE is Keith Koay’s best friend.
The first time that Koay won the Malaysia Barista Championship (MBC) was in 2016 when he was hardly 24.
The title came with a chance to compete in the World Barista Championship in Dublin, Ireland, where he finished in 16th place.
This year, he won the MBC again, and performed even better at the world championships in Amsterdam, the Netherlands, reaching 10th place.
The 26-year-old also runs a swanky looking cafe, Random Food Store, located in Petaling Jaya.
While it may look small from the outside, its interior design is attention-grabbing.
You have won the Malaysia Barista Championship twice. What is the secret behind your success?
“My secret is simple. It is just hard work and nothing else. You must be prepared to invest a lot of time and energy into what you doing. You learn more when you mix more coffee.”
Did you always want to be a barista?
“I never planned to be a barista. In fact, I took a degree in accounting and finance. While waiting for my results, I worked in a cafe. I started as a waiter, and later became a barista.
“[In 2015] I heard there was a competition for baristas. I decided to take part [but] I did not win. The next year I joined the same competition and won.
“Initially my parents were shocked that I chose to be a barista instead of an accountant ... But now they have accepted my decision. So [when I wanted] to start my own cafe, they supported my decision. “
Can you describe your first experience falling in love with coffee?
“It was in 2015. I visited London. I hopped [around] many cafes. I was blown away with the possibility that coffee can have interesting flavours. I [wanted to] bring these flavours into my country.
“My all-time favourite coffee is from Kenya. It is sweet and taste like candy. Kenyan coffee is the best coffee to represent speciality coffee. I want to bring what I experienced in London to my country.”
What is the biggest challenge being a Malaysian barista?
“Malaysia has a culture of drinking teh tarik and Kopi O. These drinks are sweet, and sugar takes away the real taste of coffee. We try to educate our customers to take less sugar, so they can enjoy the coffee to the fullest.
“I must say that a handful of the younger generation have gone overseas and are exposed to drinking coffee without sugar. When I started making coffee five years ago, I got a lot of sweet drinkers, but now, I am getting [fewer] sweet drinkers.”
Describe your cafe.
“I started this cafe two years ago. When I wanted to start the cafe, everyone said I was too young to start a [business]. But I am really an optimistic person. I believe in my dreams.
“Of course, it is hard work to run a cafe. Some bad days, my staff will call in sick and I have to take over his job. Sometimes you come in and you find your toilet is stuck, and you have to solve it. But I am glad I followed my dream.”
Where do you see yourself in five years?
“I would love to open another cafe. I would love to dabble in baking, making my own bread and cakes to serve with my coffees. Currently, I am learning how to make bread.”
How do you handle criticism?
“I always believe the customer is always right. If they complain, I will try to give them another cup of coffee that suits their taste. I want to create an experience that they can take away with them.”
What is your advice to people who are drinking speciality coffee for the first time?
“The baristas in Malaysia are friendly. When you ask questions, we will never make fun of you. We will give a lot of information. We will give you guidelines on the right coffee to choose. For starters, you should try to drink your coffee with milk, because milk naturally smoothes things down.”
