From savouring coffee to a piqued curiosity in latte art that evolved into a pursuit towards youthful independence
Within the rhythmic hum of daily life, there exists a devilishly delicious beverage that dances on the edges of our senses, awakening the spirit with each fragrant sip. Coffee.
That enchanting elixir that goes beyond just mere liquid sustenance – it’s the alchemical concoction that transforms groggy mornings into symphonies of alertness, the silent protagonist that invites us to taste the melody of dawn in each steaming cup.
Being in this line of work, sometimes a need arises for more than that typical morning of three-in-one instant coffee mix. I find myself venturing from one coffee shop to another.
One such café I regularly visit is Utara Coast that’s run by a group of youth entrepreneurs just starting out. I’ve always been one who is intrigued by the motivation behind the youths’ choice to forego conventional nine-to-five office jobs and pursue their passion, so, of course, I decided to pick their brains.
Junction gem
Nestled at the end of a junction somewhere in Kampong Manggis, you enter into a quaint little home-based café. Its aesthetics are inspired by the cosy vibes of cafes in Thailand and Korea where wood takes centre stage in furniture, bar, and even wall designs.
Outside, a touch of homey comfort, as an outdoor garden invites its patrons to truly feel at home as they unwind to a cup of Joe. Sitting across from me is its founder, Hazman Husin, 31.
“I’ve had experience in two distinct cafes – the first being De’Ceria Café around 2015 or 2016, followed by my time at Balkony Kiulap around 2017 or 2018.
“After a brief hiatus, I decided to venture into opening my own shop, and that’s how my journey began.”
Motivated from the realisation of his own capabilities, Hazman found a genuine interest and enjoyment in the craft.
“Making and savouring coffee became a passion, and my fascination with it evolved into a desire to delve deeper into the world of specialty coffee, prompting me to further develop myself in this field.”
Recounting his days at his first café gig, Hazman dove headfirst into the ecosphere of coffee as a barista, despite having no prior experience or background in it. He said the people there recognised his keen interest and brought him on board, providing training from scratch.
“Our connection had initially formed because I was a regular customer there.
“Joining their team was a no-brainer, and for several months, I served as a barista, cashier, and handled customer service.”
Working there became more than just a job to the founder, it served as his personal training ground. The experience introduced him to the basics of coffee, and his knowledge expanded further through independent research, utilising resources like the Internet.
“In all honesty, I wasn’t initially a die-hard coffee enthusiast. It was something borne out of curiosity that gradually blossomed.”
Admittedly, it was the allure of latte art ignited that passion within him, and as he delved deeper, he discovered the diverse profiles, notes and tastes that coffee could offer, leading him to explore various types of beans, rotating them to diversify the tasting notes and profiles in his own drinks.
“In addition to my time at the first two cafes, I also played the role of guest barista in a couple of other cafes.
“Notably, at Full House Café and during the opening phase of Titik Kota, where I spent a month contributing to their beverage menu – handling both coffee and traditional kopitiam-style drinks.”
Family hub
The decision to open up a home-based café at his family residence, said Hazman, was initially met with hesitation, especially from his parents, but he framed it as a necessary step for their own benefit, convincing his parents it was something he must undertake.
Now, a majority of his team members are his own siblings who come in and help whenever they can, while two other team members are his cousin, and someone who had applied to work with them.
“It’s a provisional arrangement, and our intention is to continue this setup for a year. Ideally, within a year or two, we aim to transition to a more permanent location.”
Having thought every single detail through, the founder said the design of his café is intentionally flexible as nothing is set in stone.
“We’ve crafted it in a way that allows for easy disassembly when we eventually relocate. The only addition we made were the doors, window and the back wall; everything else has been a part of this space from the start.
“This area was originally a garden porch, and most of the exterior plants were originally positioned here.”
Being a quaint little café, a key challenge for them has been managing high customer influxes in. Hazman said that while the goal is to efficiently serve orders during peak times to not keep customers waiting too long, striking a balance between prompt service and pleasant customer experience still remain a continuous effort.
“We’re also operating within a home-based area, so we try hard to not inconvenience our own neighbours when that happens,” he added.
Boss venture
When it boils down to the “why”, Hazman shared that the allure of being his own boss is the primary motivation for venturing into business.
Opening up his own establishment means bearing both the benefits and risks independently.
“To foster growth, continuous self-improvement is crucial, and managing my own business provides the perfect platform for that. We officially opened our doors in February this year, but, yes, there was trepidation at first, what with the burgeoning coffee scene in Brunei.”
As the market continues to see new entrants, with two to three cafes emerging each month, Hazman said that to establish a competitive edge, they’ve focused on offering a distinctive signature drink that customers would revisit, complemented by an extensive range of chocolate drink menus.
“Since we opened, the emphasis has always been on training and skill enhancement. While we haven’t made significant changes.
“Right now, we’re trying to make filtered coffees available as well, but we’re still in training for that because there are only a few of us who know how to do it properly.”
Brew unity
In the thriving local coffee community, Hazman recounted a recent Town Hall organised by BruCoffee Collective to discuss the establishment of a Specialty Coffee Association in the Sultanate.
Comprising café owners and baristas, he said this initiative aims to create an official coffee association in the country, fostering healthy competition in regional and international competitions.
“The association’s aim is also to open doors for collaboration with roasters and baristas from outside the country, promoting networking opportunities.
“I, for one, wholeheartedly support this initiative as it not only benefits established businesses, but also provides that crucial support for growing cafes like my own, making it easier for everyone to flourish.”
Hazman believes that community is undeniably at the heart of it all. – Izah Azahari
