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00:00Those who are aware of Money will be familiar with this tiramisu.
00:0412 tubs a week to 400 tubs a day.
00:07That's a big job.
00:09We started making tiramisu 6 months ago.
00:13We learned from YouTube.
00:15I have a recipe, but we all just want to tweak it.
00:20So when we started, we made it in a big iron tub.
00:25Then I found a tub.
00:28So that the costings don't run away and it's easier for people to take it home.
00:35We started making it in 12 weeks.
00:37Then there was a lot of demand.
00:40So we tried to double up from that.
00:43Then it doubled up to 64 tubs.
00:47And then suddenly in the next 3 weeks,
00:51a lot of people kept on asking for 400 tubs in one day.
00:57With 4 people working.
01:05The English proverb says that money makes the world go round.
01:09In an age where everyone needs money,
01:12it's up to us what we want to do for a living.
01:16Some are working, and some are doing business.
01:20Today, we're with a businessman who has his own cafe, a restaurant.
01:26He's a young businessman.
01:28We have Afiq Ashman in the house.
01:30Welcome to our podcast.
01:32Hi, thank you for inviting me.
01:34This is a bit special because you might have heard about this cafe.
01:38It's been around for quite a while.
01:40I'm sure you've been there.
01:42The name of the cafe is Monet.
01:43Is it Monet or Monet?
01:45Actually, when we started, we called it Monet.
01:52Instead of Monet.
01:53But a lot of people call it Monet.
01:55But we tried to adjust it.
01:59But that's what we can do.
02:01People might be confused.
02:03Why do you call it Monet?
02:05So we've cleared out the pronunciation part.
02:10Can you share with our listeners
02:12your background and your name?
02:17My name is Afiq.
02:19I just started working in the F&B industry since COVID-19.
02:24My background was in aircraft engineering.
02:28Aircraft engineering?
02:30Back then, I worked in Singapore for four years.
02:35Then during COVID-19, I came back to KL.
02:39Because of COVID-19.
02:42During that time, I decided to open an F&B business.
02:45Aircraft engineering.
02:46You started in aircraft engineering and now you're in F&B business.
02:50Yes, correct.
02:51Let's talk about aircraft engineering.
02:53This is something that I personally don't know.
02:58I understand.
02:59Is it your passion or is it something that your parents want you to do?
03:05At first, I started learning aircraft engineering since college.
03:14Then I started working.
03:17Then I got an opportunity to work abroad.
03:20I worked in Singapore.
03:22Then I worked there for four years.
03:26A company called SEASL.
03:28Singapore Aero Engine Services.
03:31Then COVID-19 happened.
03:34I had to go back to KL to be with my family.
03:41During COVID-19, everyone was scared.
03:44You just want to be somewhere with your family.
03:48So, I took a chance to go back to KL.
03:50During that time, I only had a two-week holiday.
03:55Then it became a month.
03:57Then two months.
03:58Then the whole year.
03:59So, I was unpaid for the whole year.
04:03During that time, I didn't have a job.
04:07I still had savings.
04:08But I didn't know what to do after that.
04:13So, if I wanted to go back to Singapore,
04:18it was quite expensive.
04:20You had to stay in Singapore to pay for the rent,
04:26to get a house, etc.
04:27Singapore was expensive.
04:28Expensive.
04:29So, I ended up in KL.
04:31During that time, MCO,
04:33only F&B could operate.
04:38During that time, no matter what.
04:40So, during that time,
04:42I had a friend who did branding.
04:45I had a friend who did architect or ID.
04:51Then I took a chance.
04:53I took a risk.
04:55Because the area,
04:56when we started in Melawati,
04:58Melawati is somewhere which I grew up with.
05:02So, I lived in Bukit Remangsa.
05:04But all my friends are in Melawati area
05:06or like Ampang area.
05:08So, because of MCO, there was a barrier.
05:12So, I tried to look somewhere nearby.
05:15So, which is Melawati.
05:16Then, when we started in 2021, I think.
05:22Yeah.
05:23March 25th.
05:25And since then, MCO was gone.
05:28Everyone wanted to try something new
05:30in the neighborhood area.
05:31Then, we just started booming.
05:33Yeah.
05:34Since then.
05:35So, it's quite a jump, right?
05:37From what you're doing in university.
05:40Yes.
05:41So, you joined F&B.
05:42And now, there's a cafe, restaurant.
05:43Actually, is this a cafe or a restaurant?
05:47Or a cafe-restaurant?
05:48Or how?
05:50Actually, I would call it a coffee shop.
05:52Because we specialize in specialty coffee
05:57in our house.
05:59So, we actually push more greater beans,
06:05premium beans in a sense.
06:08That's it.
06:09Okay.
06:10To start this coffee business,
06:13one might think that we sometimes don't need
06:16to be interested in coffee.
06:17I don't know.
06:18Okay, I want to start a business.
06:19Let's start a business.
06:20Whatever it is.
06:21But, are you a coffee lover yourself?
06:25Honestly, before this, I didn't drink coffee.
06:28Oh.
06:29Before this, before I started to book up money,
06:33I didn't drink coffee.
06:35I only drink coffee.
06:38Not from Starbucks.
06:39Probably.
06:40Catch that.
06:42But, I didn't start drinking coffee.
06:47But, when I started to branch out this business,
06:50I need to be...
06:52I need to go deeper.
06:53In a sense, to be with this business.
06:55To understand how to actually sell.
06:58And then, joining all this competition.
07:01Coffee competition and all.
07:03In a sense, for the business to grow.
07:07For just a normal stand neighborhood coffee shop.
07:11So, you learn from the basics.
07:13From the beginning.
07:14You know the coffee beans.
07:16Because, coffee has different types, right?
07:17Yes.
07:18Like the aroma.
07:19To ask about coffee, there are questions.
07:21But, we want to try to ask.
07:23We want to ask a bit backwards.
07:25When you started the business,
07:26you mentioned about MCO.
07:28What drives you to open a restaurant,
07:31a coffee shop.
07:32Okay.
07:33Is there anyone or anything like inspiration
07:37that drives you to...
07:39Oh, he said this.
07:40Or, you saw something.
07:42And, okay.
07:43We want to open a coffee shop.
07:45Or, do you always go coffee-hopping
07:47even though you don't like coffee?
07:48Okay, listen.
07:51Yes.
07:52Last time, I do like coffee-hopping.
07:55Like...
07:57During that period,
07:58I actually go coffee-hopping
08:00when I was working.
08:02For that one year.
08:04But, at the same time,
08:05I was thinking like...
08:07Oh, but if I open a coffee shop,
08:10it's not bad.
08:11Rather than spending money
08:12on everyone's shop.
08:15So, actually, we started
08:16like a small coffee shop.
08:18Shop lot.
08:19In the north.
08:21So, since then...
08:23Yes.
08:24Just to cater to the neighborhood itself.
08:26Because, we don't know that we...
08:29In three years,
08:30in almost four years now,
08:31are here now.
08:33So,
08:34even though it's just like
08:36a normal neighborhood coffee shop
08:38just to cater for that neighborhood.
08:41Now, we have our second outlet
08:43now in this city.
08:46Which is...
08:48I'm pretty proud.
08:49And, the one in the city,
08:50where is it located?
08:51At Ampang Park.
08:52Ampang Park.
08:53Yes, Ampang Park.
08:54I mean, exactly where?
08:55At Ampang Park?
08:56It's exactly at LRT Station.
08:58LRT Ampang Park.
08:59What about the other side?
09:01Skate park.
09:02You can see skate park.
09:04And then, the other side,
09:05actually,
09:06more office area.
09:08Oh, the other side's exit?
09:09Yes.
09:10The other side.
09:11Next to Intercontinental.
09:12I see.
09:13It's actually like a...
09:15I would say,
09:16it's like a super kiosk.
09:18Like,
09:19small shop.
09:20300 square feet.
09:21But,
09:22it's really heavy traffic
09:24with a lot of people.
09:26Like, tourists always come.
09:28And, just to get like a grab of coffee
09:29in the morning.
09:30What's the demographic
09:31between Melawati
09:33and Ampang Park?
09:34It's different.
09:35Because,
09:36Melawati is more
09:38catered to the neighborhood.
09:41You'll see
09:43familiar faces everyday.
09:44Like, the same people everyday.
09:46Because it's a neighborhood.
09:47The house is right in front.
09:49So, from regulars,
09:50it becomes friends.
09:51And then, friends,
09:52it becomes...
09:54Yes, that's it.
09:56When you opened the shop
09:57in Melawati,
09:58your first shop,
10:00when the customers came,
10:02what was your expectation?
10:03Maybe they're new.
10:04Maybe they don't have it yet.
10:05Maybe they don't have a plan yet.
10:06Maybe they have a set of goals,
10:08a vision.
10:09When we do business,
10:10we already have those things.
10:11But,
10:12in the beginning,
10:13was there something
10:14that you hoped for?
10:15Or the struggles
10:16maybe you can share?
10:17Because it's easy to do business.
10:18Any business is not easy.
10:19So,
10:20our first year,
10:21in the beginning,
10:23I have no experience in F&B.
10:25When we started,
10:27like...
10:28So, I hired another barista.
10:30I hired another barista,
10:31which is my friend.
10:33He was into coffee
10:35for a very long time.
10:37So, I learned through him,
10:39actually.
10:40Me and one of
10:43my cousins
10:44come and work with me
10:45and all.
10:46All my family
10:48come and work with me.
10:50So, during that time,
10:52we learned through
10:54that barista only.
10:55So, if the barista is not there,
10:57I will do whatever I can.
11:00Try to make sure
11:02everyone come
11:03and have a good coffee.
11:04But, in the beginning,
11:06it was a bit of a mess.
11:08But, after a while,
11:09learning like
11:11every day with them.
11:13And now,
11:15okay.
11:16So, in the beginning,
11:17it was your family members
11:18who helped you?
11:19Yes, correct.
11:20Mostly family.
11:21Mostly family, I would say.
11:22They come and help.
11:23We want to make coffee,
11:24it's not easy.
11:25Okay.
11:26From the point of view of coffee,
11:27we want to make it.
11:28What is like
11:31the difference between the coffee beans?
11:33This is for those listeners
11:35who don't drink coffee much.
11:36Like me.
11:38Which one doesn't come to the coffee shop,
11:39but order hot chocolate
11:41or tea, right?
11:43So, like different coffee,
11:44I see different coffee beans
11:46will produce a different aroma
11:47and taste.
11:48Yes, correct.
11:49So, normally,
11:50do customers come like,
11:51okay, I want this type of coffee.
11:52Yes.
11:53And then,
11:54how do you cater to
11:55all these customers
11:56who are specifically
11:57coffee connoisseurs?
11:59Yes.
12:00Probably,
12:01I would say
12:02because we serve
12:03in our coffee shop,
12:05we serve two beans.
12:06So, one is
12:07I would say
12:08sour
12:09and one is chocolatey.
12:11So, sour is mostly
12:13people who are
12:15very coffee connoisseur
12:16would like.
12:18That
12:19is actually
12:22floral.
12:24I would say
12:25sour is actually
12:26floral taste.
12:27Does it smell?
12:28Yes.
12:29You will taste
12:30floral or fruity notes.
12:31That's why it will be
12:32sour.
12:33But chocolatey notes,
12:34they're more on
12:35like nutty.
12:37And people
12:38will expect
12:39if they drink coffee,
12:40it will taste chocolatey.
12:42Coffee has chocolate?
12:43Yes.
12:44It's actually
12:45has chocolatey taste.
12:46Don't bash me.
12:47Coffee has chocolatey taste.
12:49Actually,
12:51if your palate
12:52is really, really good,
12:54then you will taste it.
12:56Yes.
12:57Because
12:58when I go to coffee shop,
12:59one time,
13:00I went to coffee shop
13:01to order espresso.
13:02Just black coffee
13:04which is standard.
13:05Yes.
13:06And then,
13:07I was told by my auntie,
13:08she said
13:09if we drink coffee,
13:10usually,
13:11they put
13:12a lot of black coffee
13:13in a cup.
13:14And there's a certain shop
13:15they put just a little.
13:16And my auntie said
13:17that's the real quality.
13:18That means,
13:20is it true?
13:21Correct.
13:22Every coffee,
13:23we have to measure
13:24so that the coffee itself
13:25doesn't dilute.
13:26To serve.
13:27Every coffee shop
13:28have their own recipe
13:29how they want to serve it.
13:31But,
13:32the small one
13:33is actually espresso.
13:35And the big one
13:36actually put water in.
13:37So, it will be black.
13:40So, if you want
13:41stronger notes,
13:42then you just
13:43drink it with espresso.
13:45And if you want to dilute it,
13:46you put water.
13:47Put water?
13:48Okay, at this time,
13:50if customers usually come,
13:51what is the hottest order?
13:55If people come,
13:56okay, we go in the morning,
13:57we want to order this.
13:58We want to make it
13:59always run.
14:00For food?
14:01In terms of food,
14:02we can have coffee.
14:03Probably,
14:04usually,
14:05for now,
14:07in terms of hot food,
14:08it's Daisy Duck Pasta.
14:11And also,
14:12our OG
14:13Grilled Cheese Beef Bacon.
14:15That's true.
14:16Every time people come,
14:17we order that.
14:18Like, mostly,
14:19in our neighborhood area
14:20that they already know
14:21since we started.
14:23Yeah.
14:24Okay,
14:25Tiramisu.
14:26I want to talk about Tiramisu.
14:27The hot one.
14:28Oh my God.
14:29Some people who come to Money
14:30will be familiar
14:31with this Tiramisu Money.
14:33Yeah.
14:34Tell us a bit.
14:35Because,
14:36we saw
14:37from 12 tubs a week
14:38to 400 tubs a day.
14:41That's a big jump.
14:42So, tell us a bit.
14:44What makes that big jump?
14:46This Tiramisu,
14:47we actually started
14:486 months ago.
14:496 months ago.
14:51Actually,
14:52after...
14:537 months ago.
14:54Actually,
14:55after Eid.
14:56So, for Eid,
14:57we actually didn't have
14:58a bakery.
14:59So,
15:00we never made
15:01our own baked goods.
15:03So,
15:04after Eid,
15:05we started to make
15:06brownies
15:07and cookies.
15:08Brownies.
15:09Then,
15:10we learned from YouTube.
15:11One of my
15:12bakers,
15:13alone,
15:14from the kitchen.
15:16I asked her to try to make
15:18Tiramisu.
15:19Learned from YouTube.
15:20But, I have a recipe.
15:22But, we all
15:23just wanted to tweak it.
15:25So, when we started,
15:27we made it in a big
15:28iron tub.
15:30So, we made it.
15:31We scooped it
15:32and sold it to people.
15:34Then,
15:35I found a tub
15:37so that
15:38actually,
15:39your cost will not run away
15:40and everything
15:41will be easier
15:42and people can take it away
15:43and go home.
15:44And then,
15:45we started to make it
15:46in 12 weeks.
15:48Then,
15:49there was a lot of demand.
15:50So, we tried to make
15:51double up
15:52from that.
15:53Then,
15:54it became
15:55double up
15:56to 64.
15:57And then,
15:58suddenly,
15:59in the next 3 weeks,
16:00suddenly,
16:01there were so many
16:02people
16:03asking about it.
16:04So,
16:05it went viral.
16:06So,
16:07we were lucky
16:08that it went viral.
16:09Then,
16:10it became
16:11like
16:12400 tubs
16:13in
16:14one day.
16:15400 tubs a day?
16:16400 tubs
16:17with 4 people
16:18like working.
16:20Actually,
16:21it was tiring.
16:22Even myself,
16:23even though
16:24one of
16:25our staff
16:26couldn't come,
16:27even myself
16:28really learned
16:29how to make it
16:30like
16:31on the spot.
16:32Even though
16:33there was a line
16:34below
16:35but
16:36even myself
16:37went down
16:38and learned
16:39by myself
16:40to make it.
16:41The other staff
16:42because
16:43they're the ones
16:44holding the recipe
16:45during that time.
16:47So,
16:48I had to do
16:49what I had to do
16:50to cater
16:51people's needs.
16:53In Malaysia,
16:54when the food
16:55went viral,
16:56everyone came.
16:57Especially,
16:58it was delicious.
16:59In the Malawati area,
17:00there were a lot
17:01of people
17:02eating.
17:03So,
17:04when it went viral,
17:05it was a hit.
17:06And
17:07one more thing,
17:08did you do
17:09like,
17:10since there were
17:11a lot of people
17:12buying in a day,
17:13did you think
17:14that the customers
17:15can only buy one?
17:16If you want to buy
17:17a lot,
17:18you have to wait
17:19for the next day.
17:20Yes.
17:21We actually
17:22followed that term
17:23because
17:24people actually
17:25came from far.
17:26Honestly,
17:27there were
17:28a lot
17:29all over.
17:30Some came from
17:31Johor,
17:32some came from
17:33Melaka.
17:34I was quite surprised.
17:35I never thought
17:36that people
17:37would come
17:38for a neighbourhood
17:39coffee shop
17:40Yeah,
17:41actually.
17:42So,
17:43I'm quite surprised
17:44but I'm not sure.
17:45Which is,
17:46during that time,
17:47we were like,
17:48okay.
17:49That's why
17:50we put
17:51one top,
17:52one person.
17:53So,
17:54but if the line
17:55ran out,
17:56then you actually
17:57can buy more.
17:58But we just cater
17:59for the line first.
18:00Yeah,
18:01so that people
18:02can actually
18:03get one at least,
18:04then you can
18:05actually buy
18:06if it's not out.
18:07But mostly,
18:08it's out.
18:09So,
18:10everything
18:11to get
18:12tiramisu.
18:13Wow.
18:14Because here,
18:15if it's like
18:16viral food or something,
18:17no matter where you go,
18:18people will come.
18:19But at the place,
18:20people will go
18:21even if they're from
18:22Johor.
18:23So,
18:24that's what's
18:25interesting about
18:26Malaysia,
18:27actually.
18:28And then,
18:29there were a lot
18:30of tiramisu people
18:31bought.
18:32Then,
18:33the employee
18:34wanted to cater
18:35all of that.
18:36The mascarpone
18:37and cream cheese,
18:38this tiramisu
18:39is just cream cheese,
18:40right?
18:41So,
18:42in my head,
18:43we took out
18:44the option
18:45to buy cream cheese
18:46because
18:47to cater for the
18:48neighborhood.
18:49Because
18:50with RM21,
18:51to get a big tub,
18:52which is cheap,
18:53you can get it
18:54every day.
18:55And you can
18:56share with everyone.
18:57But if you
18:58get the mascarpone,
18:59you actually
19:00need to sell it
19:01more,
19:02more expensive.
19:03And I don't think
19:04people want to spend
19:05like RM50
19:06to get
19:08a tiramisu
19:09in the neighborhood.
19:10So,
19:11that's why we
19:12start to sell
19:13the other option
19:14is cream cheese
19:15so that we can
19:16cater everyone.
19:17Actually,
19:18enjoy it.
19:19Honestly,
19:20it's just a normal
19:21tiramisu.
19:22But,
19:25we all,
19:26I think,
19:27most of our regulars
19:28enjoy
19:29the tiramisu.
19:30That's what
19:31we feel.
19:32If there are
19:33customers who
19:34come to buy
19:35tiramisu,
19:36and suddenly
19:37they don't have
19:38tiramisu,
19:39and suddenly
19:40they come
19:41and say,
19:42it's viral.
19:43Everyone wants
19:44it to be viral.
19:45I know.
19:46Is there
19:47a weird customer?
19:48There is.
19:49There is?
19:50Okay, tell.
19:51Tell.
19:52There is.
19:53But,
19:54not to say,
19:55I'm sure I'm like,
19:56okay.
19:57I understand.
19:58Sometimes,
19:59people are
20:00so greedy.
20:01But,
20:02when the food is
20:03delicious,
20:04what to do?
20:05I just informed
20:06that you did
20:07join Malaysia
20:08Barista Championship.
20:09Yes.
20:10And then,
20:11World Young Barista
20:12Championship
20:13in Seoul.
20:14Yes.
20:15But,
20:16the World Young Barista
20:17is actually
20:18under 25.
20:19Under 25?
20:20Yeah.
20:21That's crazy.
20:22What was your
20:23experience
20:24joining?
20:25At first,
20:26when we started,
20:27after COVID,
20:28actually,
20:29not a lot of
20:30competition,
20:31like a small
20:32competition going on.
20:33So,
20:34like a
20:35small competition
20:36in
20:38like the host
20:39from Japan.
20:40It's called Cafe
20:41or Coffee Bros.
20:42Then,
20:43when I joined my
20:44first ever comp,
20:45to join it
20:46and win.
20:47My first one.
20:48Actually,
20:49I'm like,
20:50I think I can do it.
20:51So,
20:52after that,
20:53I joined
20:54a second one,
20:55which is
20:56called
20:57Commandante
20:58Coffee
20:59Championship,
21:00which is
21:01drawn from
21:02other countries.
21:04Came to
21:05host in Malaysia.
21:06Also won
21:07my second job,
21:08my second one.
21:09So,
21:10for the national one,
21:11so actually,
21:12like,
21:13but I'm still
21:14new,
21:15in the scene.
21:16Like,
21:17only 3 years.
21:18Only 3 years,
21:19and you won?
21:20I don't know.
21:21It's just like
21:22a small comp.
21:23But,
21:24in 3 years,
21:25I started to join
21:26the big one,
21:27which is the national one,
21:28which is tough
21:29because you will be
21:30competing with
21:31a lot of OGs,
21:32like,
21:33a lot of people
21:34actually does this
21:35for a living,
21:36for a very long time.
21:38So,
21:39I took a chance
21:40to join.
21:41So,
21:42my best is actually
21:43getting into
21:44SEMIS for me.
21:45Congratulations.
21:46Yeah.
21:47There are a lot of people
21:48there.
21:49What do they do
21:50in a competition
21:51like this?
21:52What do they ask you to do?
21:53Do they ask you
21:54to make coffee?
21:55Specific coffee?
21:56Yes.
21:57Or is there
21:58something else
21:59that needs to be done?
22:00So,
22:01the scoring
22:02is by tasting
22:03and
22:05technical.
22:06Sorry,
22:07technical.
22:08So, technical,
22:09like how you tamp,
22:10how many times
22:11you tamp,
22:12or like
22:13how you
22:14count your seconds
22:15for your coffee,
22:16is it the same
22:17for both?
22:18And you have to serve
22:19espresso
22:20for 4 judges,
22:21milk base
22:22for 4 judges,
22:23and
22:244 signature drinks
22:25in 15 minutes.
22:274 signature drinks,
22:284 espressos?
22:294 espressos
22:30and 4 milk beverages
22:31in 15 minutes.
22:324 milk beverages.
22:33So, at the same time,
22:34you need to
22:36like how is it?
22:37You
22:39present your own beans
22:41to the judges
22:42like how
22:43your
22:45set up like,
22:46how,
22:47what do you want to highlight
22:48on your coffee beans
22:49and all.
22:50Yeah.
22:51Coffee is not easy.
22:52There are steps
22:53to do it.
22:54Yeah.
22:55We want to know
22:56more about coffee.
22:57For someone
22:58who is a coffee lover,
22:59it's okay
23:00for us.
23:01For someone who doesn't know,
23:02or a beginner,
23:03right?
23:04So, for coffee,
23:05even the temperature
23:06is important, right?
23:07Yes, correct.
23:08The frequency,
23:09everything.
23:10Wow.
23:11If it's like,
23:12okay,
23:13if there are customers
23:14who specifically
23:15want this type of coffee,
23:16will you do
23:17like custom coffee
23:18to customers?
23:19Yeah, I will do it.
23:20I will do it.
23:21But mostly,
23:22those who ask for custom
23:23are mostly regular.
23:24Like, what do they want?
23:25Right?
23:26Because they are
23:27in the neighborhood.
23:28And to not make
23:29a custom for them,
23:30it's like,
23:31why not?
23:32So,
23:33and then,
23:34did you get tested
23:35for the coffee
23:36in terms of
23:37the art
23:38in the coffee?
23:39Mostly,
23:40no.
23:41There's no art
23:42in it.
23:43There are many
23:44categories.
23:45There are
23:46latte art
23:47coffee competition,
23:48and there are
23:49coffee brewer,
23:50brewer's cup,
23:51and also
23:52Malaysia Barista
23:53Championship.
23:54So,
23:55there are
23:56many categories
23:57in the
23:58Malaysia Barista
23:59Championship.
24:00So,
24:01MBC,
24:02Malaysia Barista
24:03is mostly
24:04technical and
24:05sensory.
24:06Brewers are
24:07like you do
24:08hand drip,
24:09and latte art
24:10is latte art.
24:11So,
24:12there is a
24:13category
24:14for everything?
24:15Yeah,
24:16correct.
24:17Wow,
24:18I understand.
24:19I don't get it.
24:20Because usually,
24:21drinking coffee
24:22is 3 in 1.
24:23Ordering coffee
24:24is latte.
24:25But if it's like coffee,
24:26latte is coffee,
24:27milk, right?
24:28Correct.
24:29Okay.
24:30Ordering coffee,
24:31milk,
24:32I can't drink
24:33this milk.
24:34I want to change it
24:35to oat,
24:36or almond,
24:37right?
24:38If we use
24:39other milk,
24:40does it change
24:41the taste?
24:42Or is it the same?
24:43It just follows
24:44the dietary of the
24:45customer.
24:46I think it will change
24:47because the
24:48plant-based milk
24:49is more earthy.
24:50Earthy notes.
24:51So,
24:52your coffee
24:53will taste
24:54more earthy.
24:55So,
24:56milk is also
24:57an important ingredient.
24:58Yeah,
24:59correct.
25:00I see.
25:01So,
25:02I'm the type of person
25:03who doesn't really
25:04drink milk.
25:05I always go for latte
25:06because latte
25:07is not too
25:08coffee.
25:09Yeah.
25:10Creamy.
25:11Creamy.
25:12So,
25:13I'm the best of both worlds.
25:14Fast to get full.
25:15Fast to get full,
25:16true.
25:17It's fun,
25:18right?
25:19So,
25:20there are two
25:21different types of
25:22coffee,
25:23right?
25:24So,
25:25from the day
25:26you started,
25:27until now?
25:28I think
25:29when I
25:30started
25:31turning 31,
25:32right?
25:33So,
25:34trying to be
25:35relevant in
25:36this trend
25:37or industry
25:38because
25:39like
25:40what I
25:41feel
25:42is
25:43like
25:44I'm
25:45trying to
25:46be relevant
25:47in this
25:48trend
25:49or industry
25:50because
25:51like
25:52what I
25:53feel
25:54about Money,
25:55we're trying
25:56to sell
25:57lifestyle
25:58actually.
25:59Like,
26:00what actually
26:01all these trends
26:02are doing
26:03and then
26:04at the same time
26:05to serve good
26:06coffee
26:07and good food
26:08that we try
26:09our best.
26:10Yeah.
26:11But,
26:12the struggle
26:13to actually
26:14to get
26:15people to
26:16come to your
26:17shop too
26:18is actually
26:19not easy.
26:20Yeah.
26:21Yes,
26:22correct.
26:23Yes,
26:24correct.
26:25Yeah.
26:26Yeah.
26:27Yeah.
26:28Yeah.
26:29And then,
26:30there's you,
26:31Money as well.
26:32So,
26:33any
26:34certain companies
26:35or certain
26:36kedai
26:37they have
26:38their marketing
26:39or their way
26:40of dancing
26:41or jumping
26:42or like
26:43trends
26:44on TikTok
26:45that are
26:46provocative.
26:47So,
26:48for Money,
26:49is there any
26:50strategy
26:51for your marketing
26:52strategy?
26:53Honestly,
26:54we do
26:55what we
26:56do actually
26:57like
26:58marketing side
26:59mostly
27:00I will
27:01always
27:02post about
27:03my stuff
27:04because they are
27:05like
27:06our
27:07front in line
27:08obviously
27:09because they are
27:10all actually
27:11very bubbly
27:12and then
27:13they are
27:14very sporting.
27:15Yeah,
27:16mostly
27:17that
27:18but
27:19at the same time
27:20we always post
27:21what's the new
27:22updates for
27:23their coffee
27:24or for their food
27:25because like
27:26people want
27:27to get something
27:28new
27:29if you
27:30change it
27:31like by seasonal
27:32so people
27:33actually in the
27:34neighborhood too
27:35can try something
27:36new.
27:37Yeah.
27:38Same goes to
27:39the drinks too.
27:40Drinks too.
27:41Sometimes,
27:42I notice
27:43nowadays
27:44there are
27:45people who
27:46make merchandise
27:47like bags
27:48but
27:49this year
27:50is going to be
27:51different.
27:52So this year
27:53might
27:54a lot of things
27:55that are going on
27:56that might
27:57drop something.
27:58Something for the
27:59merch.
28:00So,
28:01for those who
28:02always come to
28:03Monay,
28:04better expect
28:05we have
28:06merch coming
28:07this year.
28:08So,
28:09at Monay,
28:10what's your
28:11I mean,
28:12is it tiramisu
28:13the signature food
28:14or other
28:15signature that
28:16you guys
28:17like the most?
28:18Yeah.
28:19Actually,
28:20I would say
28:21ZDZ Duck Pasta
28:22would
28:23you should give
28:24a try.
28:25But if you don't
28:26like
28:27eat duck,
28:28you can opt out
28:29to chicken.
28:30That's it.
28:31Chicken
28:32pasta
28:33and coffee
28:34too.
28:35So,
28:36is that the
28:37main menu
28:38or what?
28:39That was
28:40our main menu.
28:41I see.
28:42But we're
28:43planning to do
28:44something over
28:45this Ramadan
28:46month of the year.
28:47Yeah.
28:48Every year,
28:49Ramadan is always
28:50the best month.
28:51How many people
28:52will come to
28:53break the fast there?
28:54Maybe a lot of people
28:55will hang out there.
28:56Hang out?
28:57At night, right?
28:58Yeah.
28:59Because most of
29:00our demographic
29:01is young
29:0223,
29:0330,
29:04something like that.
29:05Yeah.
29:06So,
29:07they like to hang out
29:08at night.
29:09So,
29:10we're happy
29:11to have that culture.
29:12To hang out.
29:13Because in the neighbourhood,
29:14people come from
29:15different places
29:16to try coffee.
29:17Because in Malaysia,
29:18people...
29:19If something
29:20goes viral,
29:21people will come.
29:22To hang out,
29:23there are a lot of people
29:24who don't hang out anymore.
29:25Especially the younger
29:26generation, right?
29:27They hang out at
29:28coffee shops.
29:29So, it's very interesting.
29:30Even myself,
29:31I love going
29:32coffee-hopping.
29:33Especially in Malawati,
29:34there are a lot of
29:35coffee shops.
29:36Wangsa Maju area,
29:37right?
29:38Things like that.
29:39So,
29:40to run
29:41this business,
29:42you have
29:43like
29:44a network,
29:45right?
29:46And you have
29:47regular customers.
29:48So,
29:49how do you make
29:50the connection?
29:51Like,
29:52is there a way
29:53or approach
29:54that you use
29:55with your regular
29:56customers who are
29:57like,
29:58oh,
29:59I'm happy
30:00to come here.
30:01Maybe
30:02from the marketing
30:03points
30:04or the food
30:05that you sell
30:06to them.
30:07So,
30:08usually,
30:09what we try
30:10to cater is
30:11by coffee,
30:12I think.
30:13In the afternoon,
30:14then you'll see
30:15a lot of families
30:16will come for food.
30:17Then,
30:18dinner time,
30:19people will come
30:20to get coffee
30:21and food.
30:22Then,
30:23you just hang out.
30:24If it's in the morning,
30:25what time do you open?
30:268 to 10.
30:278 to 10.
30:288 in the morning,
30:2910 in the evening.
30:308 in the morning,
30:3110 in the evening.
30:328 in the morning,
30:3310 in the evening.
30:34Yes.
30:35When people
30:36know about Mony,
30:37right?
30:38Like,
30:39the fans come.
30:40Will Mony
30:41cater to
30:42like,
30:43okay,
30:44we have training
30:45in our company.
30:46So,
30:47we want to order
30:48a certain amount
30:49of coffee
30:50or food.
30:51Mony,
30:52do you guys cater
30:53to that kind of request?
30:54Actually,
30:55we do.
30:56Actually,
30:57we do.
30:58But for now,
30:59because like
31:00we're so damn busy
31:01over the termiso,
31:02we stopped
31:03for a bit.
31:04Yeah.
31:05At the same time,
31:06now,
31:07we're opening
31:08a new shop
31:09under Snikalah
31:10in coming
31:11months probably.
31:12So,
31:13now we're also
31:14busy on that
31:15shop.
31:16So,
31:17there will be a new shop.
31:18There will be a new shop.
31:19So,
31:20we're at Melawati.
31:21Melawati.
31:22We're at Avenue K.
31:23Ampang Park.
31:24Ampang Park.
31:25Avenue K.
31:26Ampang Park.
31:27And also,
31:28Jalan Imbi.
31:29Jalan Imbi.
31:30So,
31:31there are 3 shops
31:32right now.
31:33Okay,
31:34for coffee,
31:35right?
31:36If people come,
31:37right?
31:38Actually,
31:39to order coffee,
31:40if there's a customer
31:41who wants a specific style
31:42or art,
31:43do you guys do that as well?
31:44Because sometimes,
31:45some people want to
31:46take a picture and post it
31:47on TikTok.
31:48They want to make content.
31:49Welcome to Monet.
31:50And then,
31:51they want to order coffee
31:52like this.
31:53Do you cater to
31:54that kind of request?
31:55We try to
31:56because our art
31:57is not that the best.
31:59But we always try to.
32:00And most of our staff,
32:02they're still part-time.
32:04Most of them.
32:05Most of them are part-time
32:07because they
32:08actually want to learn
32:10because most of the time
32:11that I hire,
32:13mostly people
32:14are actually from zero.
32:15From zero
32:17and try to learn
32:18to do something.
32:20Yeah.
32:21So, we try
32:22to get
32:23to customise
32:24the art.
32:25But whatever it is,
32:26the first
32:27important thing
32:28that I usually
32:29put in mind
32:30for all the staff
32:32is
32:33the sensory,
32:34the taste of the coffee.
32:35The taste of the coffee.
32:37The training,
32:38all of that are put aside.
32:39But as long as your coffee
32:40is good,
32:41then I'm okay with it.
32:42Yeah.
32:43If the coffee is good,
32:44people will come.
32:45No matter how beautiful the art is,
32:46if the coffee doesn't feel weird,
32:47people won't come.
32:48That's right.
32:49That's the demography
32:50in Malaysia.
32:51One of them.
32:52I don't care.
32:53You make art,
32:54you put loremon,
32:55it's beautiful.
32:56If the coffee feels weird,
32:57I'm sorry.
32:58I'm sorry.
32:59Okay.
33:00We want to ask
33:01a bit personal.
33:02It's not that personal.
33:03I want to ask,
33:04when you first
33:05achieved something,
33:06you felt like,
33:07oh,
33:08I can go.
33:09Alhamdulillah, right?
33:10How did you feel?
33:12How did you feel?
33:13Like, okay,
33:14I finally made it.
33:16What was your experience
33:17when you first started?
33:19In the first year,
33:20in the first year,
33:23it was actually
33:24a bit overwhelming.
33:25At first,
33:27I just thought
33:28like we're from the neighbourhood.
33:30But a lot of people
33:31who came from outside
33:32from the neighbourhood
33:33also came.
33:36And then,
33:39our third year,
33:41which is,
33:42which is this year.
33:44Our fourth year,
33:45which is this year.
33:46That's when I felt like,
33:47oh, damn.
33:48We actually achieved something
33:51where a lot of people
33:53know about this coffee shop.
33:55Because before this,
33:56we just catered
33:57for the neighbourhood.
33:58But now,
33:59a lot of people
34:00from outside from Malaysia
34:01also know about us.
34:03Which is really
34:04achievement for me.
34:07And then,
34:08also,
34:09that when we joined
34:10competition in Seoul also,
34:13we got the third place
34:15for that.
34:16Also,
34:19that one is actually
34:20achievement for us
34:21to get,
34:22to be in,
34:23to represent Malaysia
34:25in outside country.
34:29To meet someone
34:30who is very passionate
34:31about coffee
34:32and to learn
34:33a lot of things
34:34about coffee.
34:35Coffee making is not easy.
34:36It's not easy.
34:38It's just one thing.
34:39And then, you go for training.
34:40And then,
34:41to buy a coffee machine.
34:42It's expensive.
34:44Even a small coffee machine,
34:46it costs you
34:47RM25,000.
34:48Oh, my God.
34:49One group hit.
34:50You have to pay for the car.
34:51For one grind,
34:53the coffee machine.
34:54And then,
34:55the coffee machine,
34:56it's not like
34:57we buy this price,
34:58we get everything.
34:59Or it's like,
35:00it's just like,
35:01it's just like one thing,
35:02one thing.
35:03And this is also
35:04another price,
35:05grinder.
35:06And then,
35:07there are things,
35:08accessories,
35:09everything is different.
35:10So,
35:11actually,
35:12when you want to open
35:13like a modal,
35:14actually,
35:15you need quite a money.
35:16But you can just get
35:17like a small,
35:18like a,
35:19not like
35:20Ferrari's version.
35:21You can actually get
35:22a Honda one
35:23or like,
35:24like a more
35:25cheaper option.
35:26Also,
35:27you can still
35:28make coffee.
35:29Is there a coffee machine
35:30that is sophisticated
35:31like the price of Ferrari
35:32or this coffee?
35:34Will it produce
35:35a different taste?
35:36Or is it the same?
35:37As long as we have the skill,
35:38the coffee will be delicious.
35:40Actually,
35:41yes,
35:42correct.
35:43Still can.
35:44But,
35:45if you have that,
35:46that machine,
35:47actually,
35:48it's just a brand too.
35:49Actually,
35:50when actually,
35:51if people,
35:52coffee connoisseur
35:53come like,
35:54oh,
35:55they use this brand.
35:56Actually,
35:57like,
35:58by then,
35:59who actually
36:00experienced,
36:01farm,
36:02how to make a good coffee,
36:03can actually.
36:04Yes,
36:05correct.
36:06Because,
36:07my family members
36:08are all interested in coffee.
36:09So,
36:10when we go to the coffee shop,
36:11they see the machine,
36:12they have tears in their eyes.
36:13Like,
36:14oh my God.
36:15And then,
36:16I have no idea
36:17that the coffee machine
36:18is expensive.
36:19Expensive.
36:20Very expensive.
36:21But,
36:22at the end of the day,
36:23if you have the skill,
36:24yes,
36:25it will be done.
36:26Correct.
36:27And then,
36:28business,
36:29how do you feel about that?
36:30Certain family,
36:31like,
36:32oh,
36:33you want to start a business
36:34from your background.
36:35Suddenly,
36:36F&B.
36:37My dad,
36:38last time,
36:39he didn't believe
36:40that I want to open F&B.
36:41He was like,
36:42Afiq,
36:43are you serious?
36:44You want to open a coffee shop?
36:45At first.
36:46But,
36:47that's why he was like,
36:48my dad,
36:49but,
36:50they're all like,
36:51very supportive.
36:52No matter what,
36:53during that time,
36:54it was tough.
36:55I was working a year,
36:56right?
36:57So,
36:58yeah,
36:59through that process,
37:00my family,
37:01my dad,
37:02my mom,
37:03always been very supportive.
37:04No matter how I,
37:05like,
37:06always at the shop,
37:07working,
37:08they just understand.
37:09But,
37:10I try to like,
37:11spend time with them,
37:12over the weekend.
37:13But,
37:14yeah,
37:15they're actually
37:16very supportive.
37:17You have a family
37:18that supports you,
37:19you have a business,
37:20they support you.
37:21So,
37:22you have a family
37:23that supports you.
37:24So,
37:25you have a family
37:26that supports you,
37:27you have a business,
37:28they support you.
37:29Your cousins,
37:30and all,
37:31family members,
37:32that come,
37:33and actually,
37:34work with me,
37:35actually,
37:36on,
37:37because like,
37:38Monday,
37:39never closed,
37:40since,
37:41since day one,
37:42actually.
37:43We never closed,
37:44the shop,
37:45even on public holiday.
37:46Oh,
37:47just open it?
37:48Just open it.
37:49So,
37:50if it's Raya,
37:51I will,
37:52I will work with my cousin,
37:53or like,
37:54we find,
37:55like a,
37:56non-Muslim workers,
37:57to,
37:58to work lah,
37:59on the first day.
38:00Just to,
38:01to cover the,
38:02morning,
38:03pagi,
38:04punya solat.
38:05Wow.
38:06For Raya lah,
38:07basically.
38:08But,
38:09because everyone is closed,
38:10so that's the only thing
38:11that you actually
38:12want to make money.
38:13That's actually
38:14very genius,
38:15betul.
38:16Orang boleh dapat coffee fix,
38:17pas pagi Raya,
38:18you know,
38:19kan?
38:20Orang kadang,
38:21on KL ni,
38:22kalau beraya,
38:23itu lepas solat,
38:24pergi kedai kopi kan?
38:25It's a,
38:26it's a very good idea,
38:27I see.
38:28And then,
38:29you know,
38:30untuk kedai kopi ni kan,
38:31untuk those yang memang,
38:32tak minum sangat kopi lah kan,
38:33do you cater to,
38:34certain demographic,
38:35I mean,
38:36the other demographics as well,
38:37macam,
38:38oh,
38:39you have other menu as well,
38:40apa menu yang ada?
38:41We,
38:42we do have,
38:43matcha from Neko-Neko.
38:44We,
38:45also have teas,
38:46Hanis and San,
38:47and we also have,
38:48signature drinks,
38:49that we,
38:50mix like,
38:51strawberry matcha,
38:52or like,
38:53matcha,
38:54espresso,
38:55with strawberry,
38:56and all,
38:57apa semua.
38:58So,
38:59ada option lah,
39:00chocolate,
39:01for people actually,
39:02tak drink,
39:03kopi.
39:04But mostly,
39:05all the girls would love,
39:06matcha lah.
39:07And some more,
39:08it's from Neko-Neko,
39:09which is,
39:10the,
39:11the big,
39:12supplier for,
39:13matcha in Malaysia kan?
39:14So,
39:15they actually,
39:16like that lah.
39:17So,
39:18Kirimoh ni ada tak,
39:19macam,
39:20in delivery app ke,
39:21We do have,
39:22from,
39:23baru just start actually,
39:24for this,
39:25third year ni,
39:26I think we,
39:27we start lah,
39:28something,
39:29from like,
39:30on Grab.
39:31But it's actually for,
39:32dekat neighbourhood area je,
39:33which is now tea.
39:34Yeah.
39:35Tanya juga ni,
39:36sebab,
39:37kita ada yang memang,
39:38tak nak keluar rumah kan?
39:39Like myself,
39:40bila dah malas,
39:41tapi nak own it,
39:42tapi tak nak keluar rumah.
39:43So,
39:44kita ada option untuk deliver tu,
39:45it's a very good thing lah,
39:46within the neighbourhood.
39:47Memang,
39:48it's a good point actually.
39:49Also,
39:50for yourself,
39:51apa,
39:52you punya vision,
39:53untuk,
39:54your business money,
39:55in the future?
39:56Maybe,
39:57ada something yang,
39:58you would like to venture,
39:59macam,
40:00you said,
40:01tadi nak buat,
40:02merchandise,
40:03and then,
40:04opening a new shop as well.
40:05Is there anything else,
40:06yang memang,
40:07oh,
40:08you have a goal,
40:09that you want to achieve?
40:10Ataupun,
40:11something that you,
40:12have been wanting to do,
40:13untuk your business?
40:14When we started,
40:15this year,
40:16we target to like,
40:17actually open,
40:18five more outlets,
40:19hopefully,
40:20it came through.
40:21So,
40:22now is,
40:23next is,
40:24Sidiqalah,
40:25in line.
40:26That's actually,
40:27three more outlets,
40:28in coming in line,
40:29and still in discussion.
40:30But,
40:31hopefully,
40:32by end of this year.
40:33Hopefully,
40:34by the end of this year.
40:35It is very refreshing,
40:36untuk tengok,
40:37anak-anak muda,
40:38memang dah start business,
40:39dah mula bukat lah,
40:40jadi entrepreneur,
40:41business owners,
40:42kan?
40:43Sebab,
40:44you know,
40:45untuk,
40:46buat business,
40:47even for myself lah,
40:48I have to have,
40:49you know,
40:50the modal.
40:51Passion.
40:52You know,
40:53the passion.
40:54Passion,
40:55itu paling penting.
40:56Kalau kita tak minat benda itu,
40:57kalau kita buka juga,
40:58tak akan jadi,
40:59kan?
41:00Because,
41:01you memang suka kopi,
41:02and then you buka,
41:03a coffee shop.
41:04So,
41:05memang,
41:06the passion is there.
41:07And then,
41:08to sustain the business too,
41:09is a whole another level lah.
41:10So,
41:11it's,
41:12bukan senang.
41:13So,
41:14pada pendengar,
41:15mungkin,
41:16berminat,
41:17kan?
41:18Ada tak,
41:19apa-apa nasihat,
41:20ataupun maybe something,
41:21you want to share kepada,
41:22bakal-bakal,
41:23business owners,
41:24yang nak buka cafe,
41:25coffee shop di luar sana,
41:26as a business owner yourself?
41:29I guess,
41:31never stop grinding,
41:33never stop hustling.
41:36Start small,
41:37always start small.
41:40When you get there,
41:42you will achieve your goals lah,
41:44in a sense.
41:45Yes.
41:46So,
41:47itu saja.
41:48Terima kasih,
41:49Amri,
41:50for coming to our podcast,
41:51Duit Tepi.
41:53So, how was the experience?
41:54Good.
41:56Thank you so much,
41:57for coming to our studio.
41:58And,
41:59sekian saja episode,
42:00Duit Kopi,
42:01Duit Tepi,
42:02Duit Kopi engkau.
42:04Sekian saja episode,
42:05Duit Tepi kita,
42:06pada hari ini.
42:07Terima kasih,
42:08karena mendengar,
42:09dan menonton.
42:11Assalamualaikum.
42:16Assalamualaikum.