Friends and founders of TakeOff Coffee, Surren Kanna and Dinesh Nadarajah.
“It was bound to happen. During the SARS outbreak, the airline retrenched by letting go of their foreign workers, so I knew retrenchment was a possibility,” said Dinesh, who had been working with Singapore Airlines for almost 11 years. “Dinesh surprised me with the cold brew idea way back in June but I didn’t think he was serious,” he confessed.
For those unfamiliar with the difference between cold brew and general machine-brewed coffee, a simpler way of putting it is that machine-brewed coffee has higher levels of acidity. Despite their success, they were still not satisfied and sent more samples out to friends and strangers before finally and officially launching TakeOff Coffee on Jan 28, 2021.“We have two types of bases; bold and ultimate. Bold is slightly bitter while ultimate is more of an all-rounder, catering to those who prefer a smooth taste,” explained Surren.
If that basic cup of coffee is no longer doing it for you in the morning, you can have the guys from TakeOff Coffee brew you an extra special batch, which takes 20 whole hours.“We make it a point to ask our customers what time they want their coffee. If you place an order at 8am, we’ll wake up at 5am to make sure you have a fresh cup,” chirped Dinesh.