This brewing workshop guides participants through the journey of a barista, from curiosity to understanding, and into intentional brewing.

We begin with how we taste and calibrate, building awareness of flavour and structure. From there, we explore the fundamentals of brewing, and how each variable shapes the cup.

By the end, participants brew with greater clarity, making decisions with purpose and confidence. Participants will receive a bag of coffee to take home.

These sessions will be led by our Head of Learning & Development, Alistair, Operations Manager, Wilson and Junior Barista, Aloysius.

25th July – Alistair & Aloysius
1st August – Alistair & Aloysius
15th August – Alistair & Wilson

Head of Learning & Development

At first, coffee was simply a job for Alistair. While working at a specialty coffee café, a manpower shortage pushed him behind the bar, where he learnt the fundamentals to keep service running. What began as necessity gradually became a career.

As third-wave coffee gained momentum, he was drawn to its more approachable and human-centred culture. Over the years, he progressed from operations into management, while crossing paths with Alchemist in its early years.

Driven by a desire to grow, Alistair entered the competitive barista circuit and eventually earned the opportunity to represent Singapore at the World Coffee Championship. The experience taught him discipline, patience, and resilience.

After spending time in Melbourne exploring different coffee cultures and perspectives on hospitality, he joined Alchemist. Today, his focus centres on education, developing training programmes and supporting baristas across markets. For Alistair, sharing knowledge is where coffee continues to feel most meaningful.

Junior Barista

Aloy’s path into coffee began during his National Service. While working as a cook, he found himself drawn to coffee instead. The taste, the ritual, and the quiet precision of latte art sparked a curiosity that has stayed with him ever since.

After gaining his first experience behind the bar at a coffee chain, he wanted to explore coffee more deeply. Curious about flavour and the science behind it, he eventually found his way to Alchemist after discovering the brand at Funan.

Filter coffee is his favourite to make. There’s no single perfect brew, only room to adjust, explore, and discover. To drink, he gravitates towards a mocha, enjoying a touch of sweetness and the texture milk brings to the cup.

Outside of work, you’ll find him catching up with friends or playing basketball. Looking ahead, he hopes to compete in latte art competitions and one day open his own café or roastery.

Until then, catch Aloy around the store. There’s a good chance he’ll be munching on a piece of bread before his shift.