Guerilla Coffee Press Release

PRESS RELEASE

DATE: 24 NOVEMBER 2021

FOR IMMEDIATE RELEASE

 

 

New specialty coffee destination launches at Suntec City

24 November 2021 Singapore – Singapore’s latest specialty coffee destination, Guerilla Coffee, opens its first flagship cafe at Suntec City and welcomes guests to experience a space designed to create the conversations that will shape our future.

 

Conceptualised by the dynamic team behind Lola Group, which manages Caffeine Solutions, an industry leader for wholesale coffee solutions, Guerilla Coffee is Lola group’s latest brainchild and showcases their trademark innovation and expertise in coffee, design, and hospitality. 

Keith Loh, Chief Executive Officer at Lola Group, says: “At Guerilla Coffee, we believe that authentic relationships can build a brighter future, and we want to do this with one great cup of coffee at a time. We created this space for people to come together and share a laugh, a tear or just a listening ear. Our hope is that Guerilla Coffee is the place where ideas and conversations come to bloom and blossom”.

Guerilla Coffee

A breathing space for thoughts and ideas

We’ve put the craft of making great coffee front and center of this space.

 

With this design brief we worked with cutting edge design firm Avalon Collective to create a tactile and experiential space centred around the theatre of coffee making. Every detail was taken into consideration to make the coffee experience the stage. 

 

From every angle you can see the action in motion. Lighting is also a key feature with a large Barrisol membrane casting a wide expanse of soft glowing light that anchors the workspace akin to a stage performance.

 

The stadium seating is deliberately casual and free of barriers. This allows guests to arrange themselves according to the experience they want. From singles to groups this space is versatile, flexible and accommodating. With a clear line of sight, seated guests will always feel connected with the action occurring at the main stage.

 

The colour scheme is muted and reminiscent of nature’s natural tones. The walls are painted with a special paint that exhibits a natural grain while the timber seats and wooden wall panels are set in soothing leafy green.

 
Iced black mint

The future of sustainability is in our hands

A key conversation that Guerilla Coffee stands for is sustainability. All our disposables are sourced sustainably and are compostable. We also believe in using this space to showcase other people who are committed to a sustainable future.

 

A key collaboration is the sourcing of our fresh, pesticide free mint which is proudly supplied by Comcrop, Singapore’s first Urban rooftop farm.

 

Peter Barber, CEO of Comcrop says: “We’re thrilled that Guerilla has partnered with Comcrop to create a drink (Iced Black Mint) that centres around our live mint. This shows that sustainability and quality can create unique and exciting new opportunities”

 

Furthermore, this fresh mint stays fresh in the modular growing system supplied by One Kind Block, a made-in-Singapore growing system designed to make cities fertile and sustainable. It’s also the world’s first LEGO-like hydroponic system designed by 18 year old Dylan Soh.

 
slayer espresso machine with custom casing

Innovation through technology

Guerilla Coffee also believes in creating quality through innovation. 

 

Helming the coffee station are two class-leading Slayer LPX espresso machines. Slayer is well known in the specialty coffee industry as one of the leaders in both design and technology. The Slayer LPX comes with industry leading technologies like precision multi-boilers, auto-purge functions, low-pressure pre-infusion and many more technologies designed to make better baristas even better.

 

To push the design envelope even further, we’ve collaborated with 3D MetalForge, Singapore’s leading additive manufacturing company to create a first-in-the-world 3D printed custom casing.

 

Matthew Waterhouse, Chief Executive Officer at 3D Metalforge, says: “It was exciting to work with another company focused on innovation and technology. This collaboration further validates our efforts to be a leader in cutting-edge product design.”

 

Design of the casing with it’s unique Guerilla Logo “Eye” was the result of a collaboration with design maestro Jonathan Nah, director of the cutting-edge design firm System Sovereign. 

 

Jonathan says: “Sharing a common vision is always a treat on every project we’ve ever done together. Customising the Slayer was definitely a highlight for me as we had to figure out how we can not only enhance the already iconic aesthetic of the machine, but also add out our GC touch to it while maintaining a visual balance with the space itself.

 

The beginning of the roasted coffee’s journey to the cup is anchored by a bank of elite performance espresso grinders by Mahlkonig, while baristas make effortless tamps with the Cinoart autotamp system. 

 

Helming the filter coffee station is Singapore’s first Tone 3 boilerless brewer.  The Tone 3 is the future of coffee brewing systems dedicated to automating the time consuming method of traditional hand-brewing. The boilerless design also consumes less energy while using only fresh filtered water for every brew.

 

Guerilla Coffee will also be launching the Latte Art Factory, Singapore’s first barista approved, fully-automated milk steaming and frothing system. With milk frothing and steaming fully automated, baristas can now prepare each drink faster and have more time to make real connections with each guest.

Keith Loh

Hospitality is in our blood

Keith Loh is an experienced hospitality entrepreneur and coffee professional with over 15 years of industry specific experience. He is the 2010 Singapore National Barista Champion and the 2013 Singapore National Cup Tasters Champion.

 

Together with a team of dedicated coffee professionals, they have curated a hospitality experience based around specialty coffee sourced from all around the world.

Iced latte

SPECIALITY COFFEE GALORE

Guerilla Coffee features a main menu of classic espresso based beverages designed to cater to the diverse palettes of coffee lovers. To fully savour the dominant taste of their coffees, all servings will contain double shots of espresso.

Guests will be spoilt for choice as they can choose between the rich and nutty Guerilla No.2 or the floral and sweet Guerilla No.1. For the more adventurous there will also be a seasonal single origin espresso (Add $1) on offer.

At launch, our seasonal single origin espresso hails from Mount Sinabung, Indonesia. The region is known for its rich volcanic soil which helps add to the quality coffee being produced there. This seasonal blend has notes of cherries and chocolate as well as being full bodied with a medium acidity.

For daily regulars we have the classic Cappuccino ($6/ 8oz) and Cafe Latte ($6/ 8oz).  For those who prefer their coffee without milk we have the Americano ($5 per 8oz serving) or pair any espresso beverage with our non-dairy option (Minor figures oat milk-add $1 per serving).

A big must try will be our iced coffees which range from the classics like the Iced Latte ($7/ 12oz) and our iced mint mocha ($8.2/ 12oz). 

But the stars of the shows will be our signature drinks like the Iced Black Mint ($7/ 12oz), a double shot of our Guerilla No.2 espresso enhanced with fresh mint grown by Comcrop, Singapore’s first rooftop urban farm.

Find comfort in Home, an espresso-based signature drink named in homage to Singapore’s de-facto national song.

Home is made with a double ristretto shot of Guerilla No.2 paired with a hint of condensed milk, pepper and salt.

We’re hoping that this re-imagined local classic kopi will become a global classic and put a little bit of Singapore in cafe’s all around the world.

Come down to Guerilla coffee @sunteccity and try it for yourself.

Co-star to the coffee menu will be an equally original list of espresso based signature drinks, delicious affogatos and quality pastries.

 

For those with more time, the slow coffee bar will feature a seasonal menu of filter-brewed coffee for you to enjoy and savour.

Home, Guerilla coffee signature drink

Fact Sheet – Guerilla Coffee

 

Address

3 Temasek Boulevard #01-506/507 Suntec City Mall

Singapore 038983

Tel

+65 69806345

Email

hello@guerillacoffee.com

Website

www.guerillacoffee.com 

Opening date

1st November 2021

Seating Capacity

26

Operating Hours

Monday-Friday, 8:30am – 7pm (subject to change)

Saturday-Sunday, 930am – 7pm (subject to change)

Promotions 

  1. Register with us and get $1 off your next purchase

  2. Loyalty punch card, Buy 5 coffee and get the 6th cup free 

Payment Method 

Cashless, Visa, Master, Paynow, Paylah

Technology & Us

Since our inception, we have always believed in using technology to enhance our productivity. However, as with life, our workload increased too quickly and we’ve never really been able to get ahead of the curve to fully harness the power that technology had to offer.

With the outbreak of COvid-19 and CB measures in place, we were fortunate to have been classified an essential service but as you can imagine with much less work in the pipeline. We took that opportunity to focus our energies to establish SOPs and vastly improve our productivity, quality and consistency. This ensures our app enabled technicians are always on the move and always connected.

We are excited to share with our customers some very important advantages to our fully digital platform dedicated to creating industry leading technical support services.

  1. Cloud-based work order management and history
  2. Improved response time
  3. Reduce unexpected repair costs and expensive machine downtime.
  4. Monthly reports for Customers
  5. Purchase our reconditioned machines with confidence

Cloud-based work order management and history

All  our customers’ work histories are computerised and logged. We have detailed work orders detailing every step of work done to maintain your equipment, regardless of who attends to your call.

Improved response time

By moving away from time consuming paperwork done on-site, our support technicians can now work faster and focus completely on the job at hand. With a mobile app based system, our support technicians can work on the go and reduce journey time between jobs. Maintenance software also provides maintenance technicians with details about the procedures, parts, and tools necessary to perform a job, so they can work without delay or interruption and increase the rate of solving critical issues on the first visit.

Reduce unexpected repair costs and expensive machine downtime.

For our preventive maintenance customers, our system now automates the scheduling of preventive maintenance calls, and ensures our support staff follow a strict checklist to reduce unexpected and costly unscheduled repairs and downtime. This is a key advantage for our existing customers as downtime is costly as when you factor in brand and reputation damage, as well as loss of revenue usually during peak operational hours.

Monthly reports for Customers

Monthly reports can now be generated at the touch of a button and our team can work with client’s and develop the best strategy for your coffee solutions with real, timely and actionable data.

Purchase our reconditioned machines with confidence

Our reconditioned machines will come complete with a detailed refurbishment history work history 

Customer satisfaction survey after each servicing

Our support teams are not only focused on fixing machines, they are also focused on building long term relationships with our clients. After every support visit, we will ask for your feedback so that we are constantly striving to improve our services.  Don’t just listen to what we have to say, here is a recent selection from our ongoing feedback survey.

 Contact us now for a free consultation and switching from reactive to proactive maintenance for all your coffee equipment.

Operations in the face of Uncertainty

Covid-19 has significantly changed the industries around the world with post-pandemic expectations of the “New Normal” on health and hygiene standards will be unlike anything we have experienced before. The spread and impact of the coronavirus is being felt globally across operations in ways that are difficult to model and assess for any supply chains. Hard information is lacking while managing critical inventory and mitigating disruptions took centrestage.

Here at Caffeine Solutions, we identified and focused on a few critical components while sparing no effort in tackling these challenges in finding short-term responses and suitable solutions to ensure business continuity:

  • Created multi tier supply chains with identifying and establishing alternative sources of coffee and equipment products
  • Assessed realistic final customer demand and purchasing behaviour
  • Identified and secured logistics capacity on imported products and equipment whilst absorbing the exorbitant increase in rates for air/sea/road freights
  • Implemented continuous after-sales support and availability through staggered shifts and adhering to new government regulations
  • Adopted new technology to improve our systems and processes

With the impending post-pandemic landscape, we aim to boost our business resiliency and enhance our holistic support to our customers while maintaining a safe environment for our team.

Do Your Customers Care Who Steamed The Milk? Handmade vs Turbosteam

Handmade or Machine Made: Which is better and for who?

Can you guess if these latte art patterns were handmade or machine made?

If you answered yes to either then you’re both right. These are the winning latte art patterns at our inaugural Barista Redefined Challenge 2019, which pitted SIngapore’s top latte artists at each other with a twist. All the milk steaming was accomplished by La Cimbali’s patented Turbosteam system. All that the competitor’s had to do was to take the perfectly steamed milk and pour the latte art pattern of their choice.

With the BRC, we’ve set out to prove that technology has finally caught up with Baristas. with steam wand technology that’s now capable of producing the beautifully steamed milk for showcasing all the talent a baristas needs to showcase their latte art pouring skills.

In the beginning…

I’ve often been asked about how to go about learning the art of latte art and my answer usually start with a cheeky answer :” First you need to set aside milk from two cow’s worth milk….”.

In reality when I first started it did take me around two months of training, and most probably with milk produced from two cows over that time, to get a decent grasp of the skills needed to achieve the correct texture , temperature and pouring skills to produce a decent cappuccino and latte for our customers.

This also means for two months some customers were definitely getting some interesting versions of their cappuccinos.

Problems with technology

In the field of espresso machine brewing technology so much innovation has been achieved. However all the innovations have largely been about how to brew a better cup of espresso.

Conversely, the essential core process of how milk is steamed and textured for preparation into milk based beverages, has not changed since the steam wand was invented. 

The entire process is time consuming and skill intensive. Requiring a highly skilled barista to execute in daily repetition. The irony of asking a highly trained Barista to executive an essentially repetitive task represents a profligate waste of talent.

Bottleneck station

Most cafes or baristas seldom talk about speed but how long you wait in line is one of the biggest issues in busy cafes today. In a busy cafe setting, the single bottleneck of any stack of coffee orders will always be the time it takes to steam milk. Speed & Consistency are important factors in perceived overall customer experience. Since Milk prep is a main component in bottlenecking the speed of service our customers, most often the only solution for most cafes is to put more people to steam the milk.

Of course this is not a good option because:

  1. The barista is 100% occupied (limited customer service)
  2. $$ Training time & resources
  3. Adding more staff during peak periods will cause over staffing during low periods
  4. Risk of consistency and quality rises

Turbosteam technology

At Caffeine Solutions, our partner for espresso machines, Gruppo Cimbali, share our similar vision of using technology to enable our clients to do better and more at the same time. Enter their TurbosteamⓅ system, a patented device that enables users to froth milk automatically, at a constant temperature and to an optimum quality level, achieving the standards of a professional barista. The result is a consistent, creamy foam.

Features

With the Turbosteam technology, milk can be frothed automatically to the standard of a professional barista. Milk quality, quantity and temperature can be kept constant; while the wand is doing its job automatically, the barista has his or her hands free to do other things, considerably saving time and speeding up service. The Turbosteam wand is also easy to maintain – the end section of the Turbosteam wand can be changed without the help of a technician. With a quick twist the wand can easily be dismantled for cleaning and servicing. The Turbosteam technology is very versatile and can be programmed to handle small and big milk jugs alike. Even small amounts of milk can be frothed to drastically reduce milk waste.

Many of our customers use La Cimbali’s patented milk steaming technology and have eliminated this issue to a large degree. Using Turbosteam has proven itself to save a large portion of the steaming time taken taken and free the barista to either do more ancillary work OR spend the time making a connection with the customer (Hint: increased sales/).

Using an automated system also eliminates the time needed to train a barista the skills needed. In some busy instances even a floor staff can jump in and assist, with little or no training at all.

Bah Barista! Skeptics Galore

All of the 30+ baristas at the BRC 2019 were skeptical at first, but as you can see from the results they have managed to pull off some of their best work. As expected at the start of pratice there was a healthy dose of initial skepticism and resistance. Many came into the practice sessions with the only perspective they had, which was oldskool hand skills were still superior to any form of automated milk steaming technology.

However, with a little bit of practice many of the Baristas soon managed to produce milkfoam and latte art of the quality they expected from a traditional steam wand.

”Barista grade technology has reached the milk texturing systems, we need to overcome the mis-conception that handmade is always better. To me the concept of “better” is always about better products AND a better customer experience. Technology should enable us to focus on making real human connections, at the end of the day it’s the most valuable aspect of any brand”- Keith Loh

“I think the Turbosteam is an awesome technology to assist baristas in training and operation. It allows baristas to understand how silky milk is formed and increases the pace of operation as it is fully hands-free.” – Jervis Tan, Singapore National Latte Art Champion 2019

“ At first I was a bit sceptical because I was so used to steaming my own …But after adjusting for a while it (Turbosteam) could actually foam a very consistent and silky textured milk. 

Turbosteam I feel will allow for cafe operations to reduce human error and through that improve consistency, which is something most cafes cannot replicate with each shift potentially having the bar run by different baristas with varying skill levels.

I think the challenge for the Turbosteam technology would be that some baristas would feel like this is “cheat” as the skill to froth and texture milk is removed from the equation of pouring latte art, but for me I’d rather be efficient in making coffee for my customers and have a trusty tool to froth my milk, giving me some more extra time to pour intricate latte art for customers.“ Darren.  BRC Champion 2019.

Well folks we’ve tried, tested and proven the Turbosteam technology with some of the best Baristas in the country. Hopefully the steaming and frothing of milk by hand might soon become a thing of the past. Baristas can up their service, justify better wages and serve better coffee faster. Cafe owners will benefit too, with productivity, consistency and service all playing an important part in helping our beloved coffee outlets gain a real edge and sustain in this increasingly competitive industry.

Welcome to the future now with Turbosteam..