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| There are a lot of cafes opening in Klang Valley area claiming they are coffee experts but you can hardly able to identify how expert they are. However at The Hub which is located at Taman OUG, The moment you are at the doorstep, you can smell the true coffee fragrant is brewing. |
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| At the entrance you can see all these fancy machines for roasting and grinding. They are all industrial grade machines. |
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| At the back of their cafe, there is a storeroom which stores all kinds of green beans around the world. For a coffee connoisseur, you know you have just found a gold stash. |
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| These are all the coffee beans which is mostly available at their store. They do sell their beans too either you want it roast or green beans. The price is vary and minimum you have to get is 1 kg. |
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| Coffee machines which available to make Espresso, Americano, Latte, Cappuccino and Mocha. They do not have fancy frapuccino drinks available here. |
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| Having their a shot of espresso @RM8.00 as if having a shot of whisky. The strong aromatic and fruity taste of coffee are all contained inside this small espresso cup. The feeling is truly marvelous. You seems like have just being injected with a booster shot. You are having a full energy to start your brand new day. |
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| Mocha @RM11.00. If you are not a person who can handle strong caffeine, do try their mocha which will be the lighter version. |
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| Greek coffee and Turkish coffee are the same but in 1974, Turkey invaded Cyprus which the Greeks to rename their coffee as Greek coffee. The process and preparation are still identical. |
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| Turkish sand coffee requires many of the same tools that regular Turkish coffee requires, namely a pot with a wide base, a narrow mouth, a long handle, and one or two spouts to use in pouring. A metal spoon is needed for stirring, but a filter is not needed. The big difference between Turkish coffee and Turkish sand coffee is that Turkish sand coffee uses a hot bed of sand to heat the coffee. The sand can be heated using any method, as long as the heat is consistent. Once filled with water and coffee grounds, the pots are nestled a couple inches deep into the hot sand. |
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| The ingredients in Turkish coffee and Turkish sand coffee are the same-high-quality water, finely-ground high-quality coffee beans, sugar if wanted, and spices with which to sprinkle the foam. To begin, pour the desired amount of water into the pot then float the grounds on top. Place the pot in the sand, slightly submerged for even heat distribution. As the water starts heating, gently stir the mixture so the coffee grounds are evenly distributed throughout the water and there are no lumps. Wait until the mixture is nearly boiling and has foamed, but do not let it boil. |
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| Gently scoop the foam off of the top of the Turkish coffee and either discard it or place it in the serving cups. Once the foam is out of the coffee pot, gently pour the coffee into the cup, taking care of the hot metal. If the foam was in the cup, this should allow it to rise to the surface of the coffee. Let the coffee sit undisturbed for two to three minutes to allow the grounds to settle. Never strain Turkish coffee-it can upset the delicate flavor balance. Once the coffee and the grounds have separated, enjoy the beverage. |
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| Ibrik/Cezve @RM12.00 - To make a cup of unfiltered Turkish coffee, it requires 10 - 15 mins of preparation time. A different experience than the normal black coffee we used to taste. It brings slight fruity sweetness and soothing coffee taste as well. It is a truly amazing drink. |
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| Ice drip coffee which is also known as Dutch coffee. Dutch Coffee is coffee brewing method that originates from the golden ages. Contrary to commonly know brewing techniques Dutch Coffee is brewed using cold water instead of warm water of steam. Once place the coffee grounds in a 2-quart pitcher, add the water, and stir to combine. Cover with plastic wrap and let steep at room temperature for at least 12 hours and up to 1 day. After that, line a fine-mesh strainer with a standard coffee filter and fit it over a medium bowl. |
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| Cold Brew @RM16.00 - Deceptively simple, cold water brewing extracts the delicious flavor compounds (and some of the caffeine) from coffee beans, but leaves behind myriad bitter oils and biting fatty acids, including undesirable elements such as ketones, esters and amides. |
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| The only thing we didn't try is the coffee drip. Maybe we will come back again for their drip filter coffee. |
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| They do have non caffeine drinks such as chocolate, honey lemon, lemon tea, fizzy blue mountain and cold pressed juice for the young ones. Other than that, they do serve breakfast and main courses as well but the selection is not a lot. Overall, it is a great cafe for all coffee lovers to be. Unfortunately, their seating is pretty limited. They are easily full house and unwillingly turn away their walk-in customers. |
Total Damage: RM55.00 (5 pax)
Ambiance: 4/5
Service: 4/5
Food Serving Speed: Moderate
Will I Revisit?: Yes
The Hub
61, Jalan Hujan Rahmat 3,
Taman OUG,
58200 KL
Business Hours: 9.00am - 7.00pm (Weekdays), 9.00am - 11.00pm (Friday and Weekends), **Thursday off**
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