Famous Japanese coffee joint Omotesando Koffee has finally added Singapore to its burgeoning list of outlets. Slated to open this month at the new luxury mall, Downtown Gallery, the popular hipster coffee shop is known for serving delectable coffee, excellent service and minimalist decor.
The brand’s venture here was thanks to the partnership between Director & Franchising Owner of Omotesando Koffee, Russell Stradmoor and Founder of The Work Project, Junny Lee. The former paid a visit to the coffee house while he was in Japan and was immediately sold on the idea, thus, franchising it to other countries such as Hong Kong and now, Singapore.
We get in touch with Russell Stradmoor on what’s the next coffee drink to try and what makes a great cuppa.
What do you think are some of the needs of coffee drinkers/lovers and how does Omotesando Koffee meets them?
Russell Stradmoor (RS): Balance. Within the hustle and bustle of cities like Tokyo, Hong Kong, and Singapore, it’s sometimes hard to find a sense of balance. Here at Omotesando Koffee we try to offer that balance to our customers – between the taste of our coffee, the quality of service, and the design of our space. I believe most of our customers feel that when they come through our doors, even if its just for a quick grab and go.
What do you think will be the next coffee trend?
(RS): Well, there’s already a third wave of coffee shops emerging and amongst those are some serious players. I’d like to believe we are one of them. I personally don’t like to call it a “trend”, but I believe the coffee culture will continue to head in that direction for the foreseeable future.
What’s a new coffee drink to try?
(RS): Our ‘Iced Cappuccino’
The most delicious coffee drink with the lowest calorie intake?
(RS): Cold Brew – my personal favourite
When is the best time to drink coffee and why?
(RS): Anytime really. A lot of people like their coffee in the morning and that’s easy to understand, but it’s almost 8pm now and I’m having an iced coffee.
What do you think makes up a great cup of coffee?
(RS): Three stages. Quality in the coffee bean, quality of the roaster, and finally the skill of the barista to bring all the final components together to produce the best cup of coffee for the customer. There’s often a misconception about coffee, but I believe there’s a cup of coffee for everyone – it’s up to the barista to produce the right taste and find the right balance for their customer.