06/12/2025

LYFE SATURDAY | DEC 6, 2025

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TASTY RECIPE

Nuanced intricacies of coffee B EHIND the nuanced, inviting aroma of coffee, very few realise that the charm of a cup of coffee o Comfort in cups

goes beyond the beans alone. The true character of coffee is shaped just as much by the brewing tech niques that bring out its flavours. Each brewing method carries its own identity, influencing the drink’s texture, aroma and flavour balance. This is what makes every cup unique, offering a distinct experience for every coffee lover. Considered an essential “secret” for people who want to explore this profession, barista Muhammad Zakir Mohd Zamil, 26, said there are a few brewing techniques commonly used to produce different flavours. “Brewing refers to the extraction process that happens when coffee grounds come into contact with water and it plays the role of determining flavour balance. The four brewing techniques commonly used are espresso, percolation, immersion and decoction. “Espresso uses machine pressure, percolation relies on gravity, immersion involves steeping coffee grounds in water like the French press technique, while decoction uses direct heat,” he said. Met during a brewing demonstration held in conjunction

DAGING MASAK MERAH Ingredients: 300g sirloin meat. 180g Ayam Brand Masak Merah Paste Water 75ml. 2 pcs Red onion (cut into rings). 1 yellow capsicum. Ayam Brand garden peas. Instructions: 1. In a wok, add oil and cook the meat medium well and set aside. 2. Saute the onion and capsicum. 3. Pour in the paste and mix well. 4. Add in the medium well meat and let it simmer. 5. Garnish with some peas.

Muhammad Zakir says there are a few secret brewing techniques commonly used to produce different flavours of coffee. – PICS FROM BERNAMA

Arabica beans from Brazil because their flavour profile closely resembles what many consider real coffee, similar to the taste of “kopi O”. “High floral taste or acidity is less preferred here. Brazilian profiles align more closely with what people recognise as coffee,” said Muhammad Zakir, who is also skilled in creating various latte art designs. He said interest in brewing techniques is growing among coffee enthusiasts, including those who have started making their own coffee at home. For home brewers looking to improve their coffee without expensive equipment, he recommends brewing while focusing on the five important elements. “These five elements – grammes, grind size, turbulence, temperature and time – are enough to make a significant difference to the final cup,” he said. – Bernama

With almost five years of experience, the trainer at Barista Guild Asia said the quality of a cup of coffee is also influenced by water temperature, which plays a major role in determining the final extraction and the drink’s overall balance. Explaining that the ideal water temperature ranges between 88°C and 96°C, he added that the flavour also depends on the roast level of the beans. “Boiling water at 100°C can cause over-extraction and is not recommended. Over-extracted coffee is usually bitter and leaves a dry aftertaste, while under extraction produces an imbalanced sourness in the coffee. “The ideal extraction produces a well-balanced flavour with a clear aroma,” he said, adding that as a barista, he can tell whether the brewing process is done correctly simply by tasting the coffee. Muhammad Zakir said local coffee drinkers tend to prefer

with the “Aroma of Coffee: Expression of Art and Culture” event held at Dataran Muzium Negara recently, Muhammad Zakir said the espresso method offers a richer and more intense flavour, while the other techniques generally produce a smoother texture, ideal for highlighting a coffee’s flavour profile more clearly.

Over-extracted coffee tends to be bitter and leaves a dry aftertaste, while under extraction produces an imbalanced sourness in the coffee.

Largest nugget festival makes new mark in Malaysia Book of Records CHICKEN nugget brand First Pride recently shared 21,064 nuggets with visitors at First Pride’s Nugget O’Clock largest nugget festival at IOI City Mall, Putrajaya – a collective effort that secured a Malaysia Book of Records title for the “Most Nuggets Giveaway in an Event”. The event welcomed thousands of visitors and transformed everyday snacking into a lively experience centered around community.

The record was achieved through participation by the public, with attendees receiving nuggets at every booth interaction, turning individual snacking moments into one shared achievement. Across the weekend, festival-goers enjoyed a mix of games, freebies, interactive booths and an endless flow of nuggets where each booth engagement rewarded attendees with nuggets to enjoy. The event also featured a special live performance by Asyraf Nasir, who debuted the all-new Nugget O’Clock jingle, making every moment a fun, snack-worthy one. With the record now set, Nugget O’Clock with First Pride marks the beginning of a new cultural moment – one that celebrates the joy of snacking anytime, anywhere and with anybody.

From left: Malaysia Book of Records official Mohamad Nazrul Hafizi, First Pride nugget mascot Kevin and Tyson Foods Malaysia marketing director Freddie Wong celebrating at the event.

Guests at First Pride’s Nugget O’Clock festival enjoying the free nuggets.