Auresso Supplies

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Auresso Supplies For Home brewers and Cafe owners. Get in touch via link 👇 We aim to provide quality beverage supplies to Malaysian consumers both in retail and wholesale.

Auresso Coffee Sdn Bhd 201601022229 (1193168-K) is a leading specialty beverage distributor in Malaysia focusing on specialty coffees, organic teas, premium chocolate, matcha & chai powders. Our core products include freshly roasted specialty coffees, organic teas, premium drinking chocolate powder, unsweetened matcha and hojicha powders and chai. We have partnered with various suppliers and producers from all over the world in order for us to bring the very best to the Malaysian market. We hope you enjoy the coffee and other products we offer as much as we do...

Decaf doesn’t have to mean sacrificing character, sweetness, or complexity. Single-origin decaf can preserve the distinc...
15/10/2026

Decaf doesn’t have to mean sacrificing character, sweetness, or complexity. Single-origin decaf can preserve the distinctive qualities of its growing region through careful sourcing and processing, giving home brewers and cafés a cup with real depth and balance. This article explores what makes great decaf possible—and how to choose one that delivers a genuinely satisfying coffee experience.

https://auresso.com.my/blog/why-single-origin-decaf-can-taste-so-good/

🔴 Cafe-grade Red Lattes, 100% caffeine-free. ✨Micro-milled from authentic South African red bush rooibos and lightly swe...
14/10/2026

🔴 Cafe-grade Red Lattes, 100% caffeine-free. ✨

Micro-milled from authentic South African red bush rooibos and lightly sweetened with low-GI coconut sugar—delivering warm honeyed floral notes and rich toasted caramel sweetness. 🍂☕

✨ Why you’ll love it:
• 100% Caffeine-Free: Perfect for evening unwinding or health-conscious tea lovers.
• Ultra-Smooth: Micro-milled powder steams & dissolves effortlessly with zero grit.
• Plant-Based Friendly: Tastes incredible with oat, almond, or dairy milk (hot or iced).

👉 Tap the link in bio to shop SIMARA African Rooibos now! 📦🔴

Herbal tea can be a smart addition to any café menu, offering variety, strong margins, and an inviting option for guests...
14/10/2026

Herbal tea can be a smart addition to any café menu, offering variety, strong margins, and an inviting option for guests who want something beyond coffee. Our guide to the 10 best-selling herbal teas highlights popular flavors, menu-friendly blends, and practical choices for consistent café service. Whether you’re refining your tea selection or building a beverage program from the ground up, these recommendations make choosing easier.

https://auresso.com.my/blog/best-herbal-teas-for-cafes/

Pricing café beverages well is about more than adding a markup—it’s about covering costs, reflecting quality, and keepin...
13/10/2026

Pricing café beverages well is about more than adding a markup—it’s about covering costs, reflecting quality, and keeping customers coming back. This guide breaks down ingredient costs, labor, overhead, and pricing strategies to help café owners protect margins without compromising the guest experience. Build a pricing approach that supports steady profit and makes every cup count.

https://auresso.com.my/blog/how-to-price-cafe-beverages/

Your milk isn't broken. Your temperature is.That flat, cardboard taste in your latte? Not the beans. Not the machine. Yo...
12/10/2026

Your milk isn't broken. Your temperature is.

That flat, cardboard taste in your latte? Not the beans. Not the machine. You're cooking your milk past the point of no return.

Here's what nobody told you about steaming.

Milk has a sweet spot between 55C and 65C. Hit 60C and lactose sweetness peaks naturally. No sugar needed. Your drink tastes richer, creamier, sweeter.

Go past 70C and it's game over.

The proteins collapse. Sulfur compounds release. That eggy, cooked smell? That's your milk dying. You can't undo this. Ever.

Three textures you need to know:

1. Microfoam under 0.1mm bubbles. Glossy like wet paint. Pours into espresso and blends completely. This is your flat white and latte art territory.

2. Dry foam with big bubbles over 1mm. Sits on top like a cloud. Classic cappuccino texture. Light and airy but separates from the drink.

3. Flat steamed milk with zero aeration. Just heated liquid. No foam at all. Your cortado lives here.

The mistake I see everywhere in KL and Penang cafes.

Baristas steam too long. They want extra hot because customers complain. But extra hot means dead milk. The foam collapses. The sweetness disappears. You're left with bitter espresso and cooked dairy.

If someone asks for extra hot, 70C is your ceiling. Explain why. Educate them. Good coffee is a conversation.

For home brewers using electric frothers.

Start with cold milk straight from the fridge. Around 4C gives you more time to build texture before hitting danger temps. Whole milk at 3 to 4 percent fat creates the thickest microfoam. Skim makes more volume but it vanishes fast.

Stop the cycle manually when you hit 60C. Most cheap frothers have no temperature control. They'll scald everything if you let them run full.

One more thing.

Never re-steam milk. Each heating cycle breaks down more proteins. Even if you stay under 70C, the damage stacks. Fresh milk only. Every single time.

Your next cup will taste different. I promise.

Choosing a café coffee supplier in Singapore involves more than comparing prices—it means finding the right balance of q...
12/10/2026

Choosing a café coffee supplier in Singapore involves more than comparing prices—it means finding the right balance of quality, consistency, reliability, and support. From roast profiles and sourcing to equipment guidance and wholesale service, the right partner can make a real difference to your beverage programme. This guide breaks down the key factors café owners and F&B operators should consider when selecting a supplier that fits their menu, customers, and day-to-day operations.

https://auresso.com.my/blog/cafe-coffee-supplier-singapore/

A profitable café menu isn’t just about selling more—it’s about building the right mix of beverages, ingredients, and pr...
11/10/2026

A profitable café menu isn’t just about selling more—it’s about building the right mix of beverages, ingredients, and price points. A thoughtful menu balances customer favorites with strong-margin options, seasonal interest, and dependable products that keep quality consistent. Discover how a better beverage mix can support healthier margins while giving guests more reasons to come back.

https://auresso.com.my/blog/cafe-menu-profitability/

Can matcha powder be unsweetened for lattes? Absolutely—pure matcha contains no added sugar, giving you full control ove...
10/10/2026

Can matcha powder be unsweetened for lattes? Absolutely—pure matcha contains no added sugar, giving you full control over sweetness, flavor, and texture in every cup. Learn how to choose the right matcha, balance its natural grassy notes, and create a café-quality latte for home service or a professional beverage program. It’s a practical guide for anyone looking to serve matcha with more consistency and confidence.

https://auresso.com.my/blog/can-matcha-powder-be-unsweetened/

Your espresso tastes off and you blame the beans. It's probably your dirty machine.Old coffee oils go rancid in 24 hours...
09/10/2026

Your espresso tastes off and you blame the beans. It's probably your dirty machine.

Old coffee oils go rancid in 24 hours. That bitter, ashy taste? That's yesterday's residue in today's cup.

Here's the split between daily and weekly cleaning:

DAILY (takes 2 minutes)

→ Knock out the puck, rinse the basket after every shot
→ Purge the steam wand for 2 seconds right after frothing
→ Wipe the wand with a damp cloth before milk dries
→ Flush water through the group head without the portafilter
→ Empty the drip tray
→ Swap old tank water for fresh

WEEKLY (takes 15 minutes)

→ Backflush with espresso detergent if your machine has a 3-way valve
→ Soak baskets and portafilter in hot water plus cleaner for 20 minutes
→ Scrub the shower screen and gasket with a group head brush
→ Unscrew the steam tip and clear any clogged holes with a pin
→ Wipe down the whole exterior

The rule I follow: if it touches coffee or milk, clean it daily. If it's internal plumbing, that's weekly territory.

Descaling is separate. Do that every 2-3 months depending on your water hardness.

Skip one week of cleaning and you'll taste it. Skip a month and you're basically drinking rancid oil extract.

Your machine does the work. Keep it clean and it keeps you caffeinated.

Not all matcha performs well in a latte—some turn bitter, fade into the milk, or lack the vibrant character cafés and ho...
09/10/2026

Not all matcha performs well in a latte—some turn bitter, fade into the milk, or lack the vibrant character cafés and home brewers expect. This guide breaks down the best Japanese matcha options for lattes, with practical advice on flavor, color, texture, and value. Whether you’re refining a home ritual or building a dependable café menu, it helps you choose a matcha that delivers a consistently smooth, satisfying cup.

https://auresso.com.my/blog/best-japanese-matcha-for-lattes/

Address

No. 11-1, Jalan Delima 18/KS09, Bandar Parklands
Klang
41200

Opening Hours

Monday 09:00 - 17:30
Tuesday 09:00 - 17:30
Wednesday 09:00 - 17:30
Thursday 09:00 - 17:30
Friday 09:00 - 17:30
Saturday 09:00 - 12:30

Telephone

+60162081259

Website

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