The Coffee Story: Peter Allane Ong
Allan might not know this but he is the main reason why I love the flat white so much. If I remember correctly, it was the Peru roasted by The Barn Coffee Roasters. He wanted me to change from my regular order which was a cortado to a flat white. And now my friends make fun of me sometimes when I say it’s my preferred drink in the evening, it’s true. Can’t help it if it’s comforting almost dessert like. I can’t do lattes and I rarely do cappuccinos. Pour over and cortados are my go-to in the morning. Most of my regularly visited cafes know that this is what I’ll order as soon as I walk in.
Apart from the flat white recommendation, I was acquainted to Allan by Lameen. Everytime I’m in Mirdif, I have to stop at one of my favorite cafes - Froth & Pour, for a cup of coffee and a guaranteed wholesome chat with Allan. I have had the pleasure of knowing him for almost a year and sometimes we talk about “life” if not coffee. I wanted to feature him here because we have not only become close this past year, but also because he’s a really genuine guy with strong work ethics, and now he is moving to the next stage in life which he will tell you himself in a one on one below.
He has worked for a couple of cafes including Friends Avenue Cafe and the one mentioned above during the time of the interview. He has now moved to Germany and is managing three of the busiest cafes for The Barn. If you don’t know The Barn, they are a leading coffee roaster in Europe. This season’s Standart ships with coffee from The Barn and I can’t wait. They source and roast one of the best coffees I have had so far and they have recently made some big moves by opening their first cafe outside Germany. Yes, right here in Dubai. I still remember it was late December last year that I picked up a bag of their Colombian Christmas coffee thanks to Allan again. Blueberries from the first sip to the last.
Enough from me, now let’s pass over to Allan and read his coffee story.
Tell me a bit about yourself.
Thank you for the opportunity. My name is Allan. My colleagues call me Chief. I've been working in the hospitality industry for about 15 years. I have lived in Dubai for eight years working as a cafe manager in Mirdif.
How did you start your coffee journey?
My coffee journey started when I got an offer to manage one cafe based in Dubai. At that time, I was in Singapore for leisure. After I finished my contract in Saudi Arabia as a restaurant manager, a customer I knew was planning to open a coffee shop and offered me to manage. I didn't have any idea about managing a cafe but since I have been in the hospitality industry it should be more or less the same.
So, I accepted it. The cafe eventually opened in Jumeirah road, however this place did not serve specialty coffee. I loved drinking coffee and I started to make different drinks. I started figuring out that there are a lot of variation when it comes to coffee and it’s not only about serving it with a latte art heart.
What was your first drink of specialty coffee? The first one is always a memorable one, because it can make or break the experience.
I grew up drinking Nescafe. Most of us did. After my experience in Jumeirah, I joined another cafe in JLT as a head barista. When I tried their coffee, I was very surprised that this particular drink tasted different to what I have had before. I became very curious as I had a set notion about the taste of coffee. My team explained to me that this is specialty coffee, every cup and method was different than what I had experienced before.
I was also surprised that I was being offered a senior position, head barista. I lacked the experience but I believe if you have passion in whatever you're doing, you will succeed. Putting your heart in it and working hard. I was also sponsored to attend few SCA courses. They supported me to learn more and I passed to become an SCA certified barista.
The first origin that I tried at this cafe was Ethiopia, Guji. The acidity, the smooth finish, the delicate notes, it was special. At the same time, I tried and compared with a Brazilian and that's why I could differentiate clearly. I tried it on the V60 and the method matters a lot. For me, it was not only about the caffeine or for the sake of drinking coffee.
Your preferred brewing method? How do you enjoy your coffee?
I like the pour over method, especially the Hario V60. Why? Because it gives me the full control when I am making the coffee. The ratio, temperature, agitation and the brewing time - I have control over all of them.
I make coffee depending on my mood, sometimes it's going to be milk based and sometimes pour over. But V60 is one of my favorite pour over methods. I love to focus on the taste notes while sipping on the coffee, it takes me back to the coffee farm, the terroir, the processing etc.
My favorite origin is the Ethiopian Sidamo. This is one big region and I don’t recall the name of the farm but the elevation was about 1800 masl. This coffee had complex floral notes of Jasmine and some Papaya in there.
What makes for a good leader in the coffee industry?
First of all, a clear mission and vision. You should know where to lead your followers.
Having a strategic thinking in any situation.
Focusing on innovation to help you grow.
Passion in what you're doing.
Willing to share all your knowledge and experiences.
Always be a good example. Be open to any suggestions and criticism.
I believe that I’m trying to lead because sooner or later I want to create a new leader who can take my place in the near future. You can’t call yourself a leader if you don’t have any followers.
Pointers to affectively manage a cafe to success.
Being consistent is going to be the foundation. Consistency in brewing for eg. so that your customers know that no matter what the time is, you are known to brew a great cup of coffee.
Always learning. If you already have the values of being a good leader like we discussed before, and if executed properly with consistency and innovation, you will surely be a master in any field of work.
Focusing on customer satisfaction. Anything you do will not matter if the customer isn’t satisfied with your service. Ask suggestions and comments that will help you improve.
Being flexible in every situation. You are not going to be prepared in every scenario. As long as your values and ethics are in the right place, and your team is managed well, you can lead a cafe to success.
What’s your definition of an ideal barista?
I believe it's about giving an extra extraordinary coffee experience for the consumer. It's not only about having the knowledge, it's a whole package. It's about building a connection with them, they need to feel the passion you have when you brew every cup of coffee. And when a consumer sips on the cup of coffee you have made, it should translate into happiness.
Training is a very important part of anything that you're passionate about or whatever you're working towards. How do you go about training your team?
I always remind my team to trust the process. Know your basics because that is your foundation. Follow the procedures systematically and don’t miss out on anything. Learning takes time, it wont help if you are constantly under pressure.
I believe in learning and training together with my team, that helps me bond with them more. Be open to the idea of learning from your team. Nurture the passion that they have, motivate them. I train them not only in coffee but occasionally about values and how to be a good person.
What do you think is the next skill you want to pick up in this industry?
This has been on my mind for some time. I think the next skill I want to pick up is roasting. It will gave me a chance to create and promote the farm for it’s true potential. Coffee farmers work really hard to grow their cherries, make their beans shine through the processing. I want to represent them and give back to this hard working community by bringing out the notes the way they are supposed to. I think I want to try my hand at roasting next.
I know there’s a new chapter in your book, wherein you will be saying goodbye to UAE for now. Do you want to share with us what's next for you?
I’m looking forward to step at an international coffee stage, not by competing but by supporting the industry, promoting the producers, gaining more knowledge, sharing and motivating people about my coffee journey. I’ll be a part of the European coffee scene, I’ll be joining The Barn Berlin and I hope to use this opportunity to connect with the farm, and share with the consumer the stories of the producers.
