TiPsy Brew O’Coffee @ SetiaWalk, Puchong

TiPsy Brew O’Coffee @ SetiaWalk, Puchong
31 May

TiPsy Brew O’Coffee

C-07-G, Block C Setiawalk, Persiaran Wawasan, Pusat Bandar Puchong
47160 Puchong, Selangor, Malaysia
Tel : 603-5879 0790
FB : Tipsy Brew O’Coffee

Business Hours :
Tues – Thurs 11 am – till late, Fri – Sun 10 am – till late, Closed Mon

Using mainly wooden wall and cement floor for its interior decoration, TiPsy Brew O’Coffee at SetiaWalk Puchong is definitely a warm and charming cafe to hang out. A huge hand-painted illustration with fancy text adorns one of the side walls with descriptions on how TiPsy Brew O’ Coffee prepares its coffee.

Janet Lai, the soft spoken owner of TiPsy Brew O’Coffee said that she chooses only the finest specialty roasters to brew the coffee here. Her previous experience in F&B line has definitely helped her a lot in understanding more about coffee. Janet was required to travel a lot back then and had the opportunity to learn about coffee from the Italian baristas. Although she ventured into chocolate distribution for six years after that, she realised that her calling was still in the F&B line and hence, the opening of TiPsy Brew O’Coffee, her first coffee outlet in August 2012.

Caffeine can also make people tipsy if they indulge heavily in any caffeinated based drinks. Moreover, there are many pubs at Setiawalk and the word ‘Tipsy’ sort of blend into the environment here.” explained Janet when asked why the name TiPsy Brew O’Coffee.

TiPsy Brew O’Coffee uses different type of beans from different part of the world as it produces different tastes. Janet sourced her coffee beans from a local roaster according to her specifications in smaller quantity to ensure that her coffee beans are always fresh. Although the cost is much higher, she does not mind for her customers can able to enjoy a good cup of coffee.

Janet is very hands on when it comes to brewing her coffee for her customers. She brews all the coffee herself except for espresso based coffee that prepared by her staffs using the coffee machine.


Brazil Daterra Sweet Yellow (RM14.90)

Brazil Daterra Sweet Yellow that has a sweet fruity aroma with a pleasant acidity with citrus notes and rich smooth caramel was brewed using the siphon method. Barista will use a siphon coffee maker to concoct a full infusion style of coffee by filtering the grounds, leaving a generally clean, pristine cup of coffee.


Sumatra Blue-Eye Lake Toba Mandheling (RM16.90)

Sumatra Blue-Eye Lake Toba Mandheling that carries a smooth taste with rich heavy body, low acidity and an exotic flavor with a syrupy aftertaste was brewed using the hand drip method. Barista slowly pours hot water over the finely grounded beans through a paper cone filter.


Ethiopia Ninety Plus Amaro Dernaye (RM20.90)

As for the Ethiopia Ninety Plus Amaro Dernaye, Janet uses the French press method to capture more of the coffee’s flavor and essential oils which resulted in a rich and full-bodied brew. The Ethiopia Ninety Plus Amaro Dernaye beans has a complex aroma with dried sweet orange peel, gentle lemon, green banana, floral honey with a soft body and rich buttery cocoa aftertaste.


More photos at FOOD Msia Facebook page

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