Daniel Ong roasts coffee in his West-side flat, a few kilos at a time. Each batch is logged, tasted and tweaked until the flavour sings. His customers are regulars who appreciate beans roasted to order, never sitting on a shelf.
Daniel Ong roasts coffee in his West-side flat, a few kilos at a time. Each batch is logged, tasted and tweaked until the flavour sings. His customers are regulars who appreciate beans roasted to order, never sitting on a shelf.