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the Singapore market has achieved in 5 As a newly growing market, what advice how we serve and present coffee to ev-
years, the Malaysian market has achieved would you give the new business owners eryone. We constantly ask ourselves how
that in only 3 years. I believe both are out there and how can they sustain their can we improve and how can we serve
probably on par now. This is partly due to business? even better coffee. That is what drives us
the rapid flow of information and how the Consider very very very carefully everyday.
market matures quickly with the sharing before investing into the business. Being in Engage your customers; provide
of information. the F&B and service industry is not funny! them with a good experience. If possible,
Another key difference is the sheer Hours are long and weekends are usually share with them your product knowledge
size, the critical mass. Though only a small burnt. One needs to love it. Speak to people on coffee. Everyone likes to learn some-
percentage of the population appreciates who are veterans in the business and learn thing new everyday and be educated in
specialty coffee, but because the popula- from their mistakes. the process. I call this the 3 Es - Engage,
tion of Malaysia is about five times that of Value your team who works for Experience, and Educate.
Singapore, you would have more people you and the company, each and every one
consuming coffee in absolute terms. This of them. Treat them like how you would What would you like to see in the next 5
demand is one of the reasons we see many treat your family. Be responsible for their years for the Malaysian Coffee Industry?
cafes sprouting all over. This also brings wellbeing. They are your biggest assets. I would love to see Malaysia as one
to point that Malaysia has more favorable Listen and share ideas along the of the world’s top destinations for provid-
manpower and rental conditions over journey to improve, be it your product or ing quality specialty coffee. I believe we
Singapore’s side. service. We try to push the boundaries in will get there.

HOO-YIN LEONG

Founder and Head Coffee Geek at Espressolab Asia Pacific

Formed in 2011, Espressolab is one of the leading specialty coffee chains in Malaysia and has been rapidly growing in numbers
across the country. We spoke to the founder of Espressolab, Leong, on the recent development within his organization, sustainability
and his goals for the growing franchise. Espressolab has also recently moved out of their old facility and set-up their new headquarters,
No11 in Sunway Damansara.

As one of the leading specialty chain café’s
in Malaysia, what would you say is your
biggest challenge?
At the beginning, it was about
finding out foothold in the emerging
industry, scaling operations, getting
customers to accept our products and
brand and achieving scale in a commod-
ity business. At this moment in time, it
has grown to communicating our efforts
to consumers, bringing forward the story
of coffee and connecting our brand with
people.

Overlooking so many outlets must have
been a massive task. What advice would
you give aspiring new café owner’s out
there?
Opening a cafe is relatively easy.
Buying the equipment, going for technical
Tell us abit about EspressoLab and how customers. To date, Espressolab has 20 training in making coffee, engaging contrac-
you began your journey in the coffee outlets in Malaysia and Singapore. tors and getting in the investment is just
industry. My personal journey began when the beginning.
Espressolab is an integrated spe- I realized that coffee is much more than
cialty coffee company that sources, roasts, just a drink that gives me a caffeine kick.
blends, train and operate our own retail I was curious to learn about the story of “My advice to aspiring café own-
outlets. coffee and the intricacies in making a ers are to always remain humble,
Espressolab was founded in July good cup of espresso. I was constantly keep learning the relevant skill
2011 and we started in a small 500 sq ft reading, searching for information, talking sets to run a profitable business,
cafe in Solaris Dutamas, Kuala Lumpur. and meeting people in the industry who establish the operating processes
From there, we roasted in small batches, helped me shape my ideas and strategies and always keep an eye for ex-
conducted coffee appreciation classes before I opened the doors to the first pansion.”
and trained baristas as well as serving our Espressolab.
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