The Yum List discovers how and why Yew Kiing Kho first ventured into the coffee industry and some news on where he is headed.
What do you do and how did you get into the industry?
It all started with the craving for a better coffee because surviving in the morning without a boost of energy is tough. Coffee beans are the most traded commodities after oil. To survive in this industry was never gonna be easy, thus we came out with an idea of specialized cold brewing. Much research and development have been done to improve our cold brew and finally, we mastered our own “MAXTRACT” technology resulting in a smoother, more aromatic and intense premium cold brew coffee.
Whats the best/worst part of your job?
I would say to meet and serve a variety of people and fulfilling their cravings for a better coffee is indeed satisfying. The challenging part is maintaining consistency while providing quality in every cold brew. Perfect, accurate measurements and focus are needed to achieve all these.
What’s your favourite drink at Kofi Kraze2?
My regular and favourite is our cold brew black coffee without sugar accompanied by a warm red velvet muffin.
What’s one of the craziest things you’ve done behind the scenes?
To start out as a new brand cafe in Malaysia’s tough market is not an easy task. I had about three and a half hours of sleep each day for the first three months. Hard selling and even benefits of premium cold brew coffee needed to be explained to the crowds as most are not aware of ‘cold brew coffee’.
The perfect day would be….
As an entrepreneur, there is no perfect day as every day is full of new challenges and obstacles, which we just need to find our way through. Stepping out from our own comfort zone is never gonna be easy but I personally believe everything is learnable and possible as long as we work hard enough.
A day in the life of a cafe owner…
It is all about quality, consistency and sales.
What do you do for fun?
Some planks and push-up just to stay fit and alert at all times. Ha ha.
What’s something you would like guests to know about Kofi Kraze2?
We wanted to be the pioneer in providing a distinct specialized cold brew coffee expressed naturally through tropical and international variations. Our patented Kofi Kraze2 MAXTRACT process allows substantial improvement of the taste, aroma, feel and texture of coffee over conventional hot brew versions. It is also relatively less acidic and richer in antioxidants, which are generally better for our stomach, especially those with gastric issues.
What’s your view on the food/drinks in Kuala Lumpur?
Creativity and quality are still the very important aspects.
What’s in store for you in the upcoming months?
We are planning to expand our existing KLIA2 outlet to Klang Valley for greater reach of customers.