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HOW WE STARTED
103 coffee was founded in 2014 on the vision to establish a cafe forever grounded to specialty coffee. Being one of the pioneers to specialty coffee in Malaysia, our journey was not a clear one. Nevertheless, each cup we brought forward daily led us to the growth of our passionate team, as did our confidence to compete in tournaments.
CHAMPIONSHIPS
Joining the first championship was 3; Ken Wong, Irvine Quek and Jewel Ting. It was a national championship where we brought back 2 awards. 2 years later, we took a step further and brought back our first international championship. Little did we know,championships became a generational impulse.
ALWAYS MOVING FORWARD
Gaining experience as well as acknowledgement led us to wanting more for our customer, which was how our roastery was established in the year 2017. In many following years, we hope to always be vital to the beverage industry, bringing the coffee community into greater public awareness through creative coffee experiences,bridging the knowledge gap between novices and experts.
ABOUT OUR COFFEE
Our beans, ranging from espresso roast to filter roast and drip bags, are typically selected from the best farms. After harvesting, our skilled roasters take on the responsibility of bringing out every beans’ unique aroma and fragrance. As we take much pride in the quality of our arabica beans, we believe that every step in making coffee weighs into its taste. Proceeding to sort each tray of roasted beans after roasting ensures that the percentage of defective beans are controlled, delivering consistency in every pack. All in the effort to redefine Black Coloured Beverages as flat.
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arpa phochatkeaw
a month agoImpressive food design and food taste. I really enjoy coffee here. I love that supply pastry by “Contour” and cake is very great that they have alcoholic cake choice.Great place for breakfast and grab coffeeIn front of the shop you can take a photo with petronas tower
Sean Yam
3 months agoA very high-end café that’s always packed. They’ve now expanded to the first floor. The food selection is limited, and the prices are steep, but the food is genuinely delicious—so I haven’t been here for years. The décor is clearly expensive and tasteful, but unfortunately, the tables are too small—just two dishes, and the table is full. Also, the restroom is hidden behind a glass wall, so if you're not careful, you might walk right into it.
Jo Lee
a month agoExpensive breakfast for a spurge experience.Been here 3 times across 2 years., this review is based on overall experience.The food 3.5/5: Fine dining type of western breakfast, cook to order, some pretty good but some hit and miss, eg. the bacon can be overcooked till hard and dry. Ok portion. Suggest that to request for the coffee art that you wanted, otherwise, you will get a standard one. Every coffee is served with a profile card for better appreciation of the coffee flavor profile.Price/Value 3/5: if you are here for the food, then it is on the high side. If you love coffee, perhaps this is the right place.The environment 4/5: Cosy, relaxing, despite busy morning.The service 4/5: Good, friendly, just the food serving average at 10 minutes wait.
Ivan Goh
7 months agoEach time I come here, I tell myself it might be the last because, initially, the prices seem a bit high. But once the food arrives, you realize the portions are generous, and the first bite confirms it’s absolutely worth it. The flavors are consistently impressive, and trying a new dish here always brings a pleasant surprise.Our favorite, though, has to be the coffee—they even let you request latte art designs from the barista, making each cup feel personalized. The staff is patient and attentive, always taking the time to explain each dish. This place is an experience worth trying for yourself.
Bernard Sia
3 months agoHad - gyomaki Udon with beef - paprika chicken - Kahlua tiramisu - cafe lateThe Udon taste was good for me. But the beef failed. The cooked parts were really tough, the raw portion was tasteless. Probably took out of freezer before properly restedOn the paprika chicken. But the texture was strangely soft and spongy like fishballs. Remember this texture from Shanghai road side skewers where meats were unidentifiable. Also had this texture before at cheaper HK char chan theng. Taste wise average only, not particularly seasoned.Atmosphere ok. Staff ok. But service really slow.cafe late just average. Nothing like the see. More milk than coffee.. Finally Kahlua tiramisu, can be improved further.The baker probably stuck cause it's either too much fluid from the Expresso or the Kahlua. Could have fixed it by making the Expresso more intense.The part that ruined it was the nut sugar slather on top. Making the cake too sweet and overpowering the mascarpone.So suggest to call it Kahlua cake.