Me time at Hétam

Iced chocolate at Hetam. The chocolate is sourced from Indonesia. At the time of visiting, drinks were only available in take-away cups, hopefully this will change as the cafe becomes more established and the pandemic restrictions that were in place at the time of visiting are eased.

In 2021, a new cafe opened up in Bangsar, Kuala Lumpur, Malaysia. Called Hetam, it is a cafe almost designed for the post-pandemic, Instagram age that we find ourselves living in. At the time of visiting, there was no ‘inside’ to this cafe, everything was outdoors: customer seating was outdoors, even the ordering and the counter were outdoors. Umbrellas provided some protection from the downpours as well as the hot sun that you can get in Kuala Lumpur. You order at a counter which is on the right of what looks like it used to be an ordinary house on the service road parallel to Jalan Maarof (between Lorong Maarof 5 and 6). The house is now the headquarters for the online section of Hetam and is where they package up their online sales. There are a small selection of edibles to the right of the cash till but the main focus is on the coffee, tea and chocolate. The coffee is roasted by Hetam. At the time of visiting, the coffee was a choice of either an Indonesian natural or a Brazilian washed coffee and available as any of the usual espresso based drinks. I found that the Indonesian worked better in the espresso but that when brewing with an Aeropress at home, the Brazilian came out on top. Various Japanese Genmaicha and Hojicha teas were available but each time, I focussed on the coffee. The chocolate also is sourced by Hetam mostly from Indonesia and is well worth trying.

The staff at Hetam were very friendly and knowledgable. When we first arrived, they talked us through checking-in using the MySejahtera (Covid-19) app when we didn’t have data on our phones (as of 1 May 2022, hopefully MySejahtera will be something you don’t need to use any more). This led to a conversation on the origins of Hetam and their hopes for the cafe for the future. We ordered a hot long black and an iced chocolate and took a seat in the side/back garden of the house. The space seems almost made for Instagram. Infact, perhaps it was. Carefully arranged bamboo adorns the sides of the garden. White pebbles form the floor while strategically placed bits of tree are scattered throughout the space leading to a certain, specific aesthetic. The first time that we enjoyed a coffee at Hetam, another couple were already there. As we sipped our coffee, the couple split into model and photographer and, with what appeared to be a well practised routine of recognisable Instagram poses, set about photographing each other against different backdrops. In subsequent visits, we enjoyed the place to ourselves.

The counter at Hetam is helpfully under a shelter, the other seats are mostly under umbrellas. You get a glimpse here of the ‘insta-ability’ of the cafe. Random dead logs form a counterpoint feature to the white pebbles of the seating area.

The name “Instagram” is apparently a derivation of a combination of “instant camera” and “telegram”. The idea being that a message is sent through an image acquired by an instant camera. The word camera is in turn derived (from both Latin and Greek) from the word for a chamber or a vault. Presumably this was a suitable name for the camera because early photographs were taken through a pin hole into a vaulted dark chamber. Which brings us into the realm of physics as the photograph is literally that which is written by light. Film cameras and even the old Polaroid instant cameras, could still, legitimately be said to take photographs. The light would fall onto a chemically active film and change it based on the exposure levels so that the image was written directly by the light. When it was developed, the negative would be the reverse of the places on the film ‘written’ by the photons of the light (for a description of the process and a recipe for developing film with coffee click here, opens as pdf). This is not true of the sort of “instant cameras” most would now use to upload an Instagram post. In the case of digital cameras, the photons of the light still activate a light sensitive electronic chip behind the camera lens, but much of the interpretation of the image is done using computer software. For example, many of the light sensitive cells in the camera are not colour sensitive, they are only sensitive to the number of photons that fall on them (the intensity of the light). Colour images are formed by considering neighbouring cells which each have a different coloured filter covering them. The relative intensity of the electronic response within each group of cells is then interpreted by the software as a different colour. At this point can it be said that the image is written by the light? The final image is a mixture of the light falling on the photoactive cells and the interpretation of that electrical data by the software in the phone or digital camera. The light directs the electrons within the device but does it write the image?

Table, pebbles and bamboo in the seating area of Hetam, KL.

There’s also the issue of what it means to have the image and to share it. The picture on the phone, the image shared through the screens, is a collection of data points that no one can hold. A photograph printed from film or even the negative is, in that sense, more tangible. In the case of the negative, what you hold is what was written by the photons, by the light, at the point at which the subject was seen. In either case though what does it mean to have, or even to share, that image? Erich Fromm in his book “To have or to be” contrasts a poem of Tennyson with a haiku of Basho*. In the former, Tennyson ‘plucks’ a flower out of a wall in order to study it. Basho in contrast looks “carefully” at the flower; paying attention to it but not possessing it. Fromm questions our mode of being, suggesting that Tennyson could be compared “to the Western scientist who seeks the truth by means of dismembering life.” Is this fair? Does our desire to possess an image, pluck a flower or to ‘capture’ a moment and thereby ‘keep’ it necessarily imply that we would seek truth by means of dismembering life?

Which may take us to a consideration of those dead tree branches on the gleaming stones. They appear like petrified wood, wood that has been preserved for years through a process of fossilisation. We cannot own such objects, they outlast us. If we photograph it we cannot keep that moment, what does it mean to us if we don’t look carefully at the instant but rather try to pluck it for posterity?

So finally back to Hetam. While it may be ideal for Instagram, and while it will definitely be worth a few good photo ‘captures’, the space is also ideal for contemplation. For sitting with a coffee, enjoying the moment, appreciating the surroundings, both aesthetic and people, and for being rather than having. A friendly, outdoor and relaxed cafe, what more could you want?

Hetam is on Jalaan Maarof just next to the Petronas petrol station on the service road to Jalan Maarof.

*”To have or to be” by Erich Fromm, Jonathan Cape publishers, 1976 (1978)

Paradigm shifts at The Observatory, Marchmont St

lines on a table, parallax

An espresso using coffee from Redemption Roasters and a chocolate brownie. What more could you ask?

Many years ago, there was an aquatics shop on the site of what is now The Observatory, a combined photography gallery and coffee shop. Although there is plenty to see through this glass fronted café, you do not feel that you are in a goldfish bowl so much as that this is a space created for you to slow down and contemplate your surroundings. The large rooms and comfortably spaced tables do, of course, give the opportunity for people watching: when we visited, there were people working with their laptops on some tables while others were having business meetings. Then there are the photographs, currently (though only for a few more days), an exhibition of photographs from the 60s and 70s by John Bulmer.

The coffee is supplied by Redemption Roasters and I enjoyed a dark, toffee like espresso with a very good slice of a chocolate brownie (confidently nut free). Several types of milk are on offer for milk based coffee drinks as well as a selection of cold drinks, together with a wide variety of cakes. It is definitely a place to return to when in the area.

coffee the Observatory, TLR

Cakes on the counter at The Observatory. Note the twin lens reflex “camera” on the shelf behind the counter.

While waiting for my coffee, I noticed the grain of the wood in the table. Dark, almost parallel lines on a lighter wood. You can see it in the photograph. Looking around the café, such parallel lines were everywhere. Planks of wood lined the walls, vertical, parallel lines stretching up to the ceiling. In the room towards the back of the café, the ceiling also had parallel lines on it which, given I was viewing them from a distance, appeared to converge with the effect of perspective. It is difficult to know whether these effects were deliberate in a gallery/café so dedicated to an exploration of the visual but I like to think that the small twin lens reflex camera on a shelf (which sadly turned out to be a pencil sharpener on sale) was a nod to this idea shifting lines of sight and perspective.

By definition, two parallel lines are lines that will never meet, no matter how far the lines are extended. If they were to meet at any point, they would not be parallel. This offers a way of measuring the distance to stars as well as providing food for thought on our way of seeing our place in the universe. The idea is that of parallax. If you were to measure the relative position of a star against the background of stars at midnight in June, and then go back to measure the same star relative to the same background at midnight six months later in December, you may find that the star seemed to have moved. The amount it moves, its parallax, is determined by how close the star is to the earth (have a look at the diagram).

parallax and coffee

As the point of view moves around the Sun (represented here by a V60), the closest coffee bean appears to shift relative to the background coffee beans.
The lower two diagrams are an attempt to see things from the perspective of the Lego person separated by “6 months” distance.

Take as an example the star Sirius. Located relatively close to us at a mere 8.6 light year distance, Sirius has a parallax of 0.38 arc seconds or, equivalently, about 0.0002 of the angular diameter of the moon viewed from Earth¹. Stars that are further away are going to have an even smaller parallax until the parallax becomes so small as to be difficult to measure. Even for nearby stars such as Sirius, the small size of the effect meant that it wasn’t until 1838 that it was first measured. Which may be part of the reason that the theory of Aristarchus (310-230BCE) never caught on when it was proposed.

Aristarchus was an early proponent of the idea that the Earth went around the Sun (and not the other way around). The Greek’s realised that if Aristarchus was correct, there should be a parallax effect for the stars viewed at different times of the year (every 3 months)¹. Unfortunately, the Greeks also considered that the stars belonged to a thin shell, so effectively all the stars were at the same distance from the Earth. Consequently, the parallax effect that they looked for (if Aristarchus was correct) was for two stars on that shell to move first towards then away from each other as the Earth circled the Sun¹. They never observed this effect and so considered the heliocentric theory “inconsistent with observations”¹. Although we would now say that the fact that they didn’t observe any such shift is consistent with the huge distances to the stars (and therefore small shifts) involved, for the ancient Greeks it was a problem. As Archimedes commented, if Aristarchus’ theory had been true, it would mean that the universe was much bigger than they at that time thought.

Guardini has written about the effect on the human psyche of this changing idea of the universe and our own place in it (from the Greek’s idea of finite and limited, to finite with a God outside, to infinite and back towards finite but incredibly large). Do our ideas, our models, about the universe affect not only how we interpret the experimental evidence we see, but also our way of being, our behaviour towards our fellow humans and our planet?

Viewing things from a different angle, seeing the effect of a change of line of sight, it brings us right back to the photography in the gallery and the twin lens camera on the shelf. There are certainly many things to contemplate while enjoying a coffee at The Observatory. Which means a second espresso should definitely be a possibility.

You can view some street photography, including some photographed with a twin lens Microcord TLR camera on Artemisworks gallery here.

The Observatory is at 64 Marchmont St, WC1N 1AB

¹Astronomy, the evolving universe (6th edition), Michael Zeilik, John Wiley & Sons, 1991


Developing, a new way to slow down with coffee

Instant gratification takes too long.

Carrie Fisher

What do you think of instant coffee? Does it, as Carrie Fisher may have suggested, take too long? Or perhaps you think that instant coffee is a bad idea, coffee ought instead to be prepared well and slowly to be enjoyed at a leisurely pace. Many readers of this website are probably of the latter school of thought and yet I would like to offer a slightly different perspective. There is indeed a way that instant coffee can be used to really slow down and to re-evaluate our view of the world: Instant coffee makes a good, or at least adequate, photographic film developer.

developing photographic film in instant coffee

The developing fluid – the instant coffee granules have nearly dissolved.

The caffeine in the coffee acts as a reducing agent for the film (so tea should also work). Instant was suggested over filter coffee in online recipes owing to the greater control over the amount of caffeine in the brew (it would be far easier to get reproducible results mixing 5 teaspoons of instant into the developer than 300ml of whichever coffee is your brew of the day). So, as a first try, it is worth keeping to previously tried-and-tested recipes, in this case from photo-utopia.

5 heaped teaspoons of instant coffee

2 level teaspoons of washing soda

300 ml of water at around 25C.

washing soda, available in supermarkets

The second ingredient that you need to develop your photographic film in coffee – washing soda.

The washing soda (sodium carbonate, Na2CO3) can be purchased in many supermarkets where it is known as a more environmentally friendly laundry agent (it is not the cooking ingredient sodium bicarbonate, that apparently does not work). It is used to ‘activate’ the reducing agent. I admit to being a bit hazy on what that actually means. Where you get your instant coffee from is up to you.

The photos show the washing soda and then coffee being added to the water. Do try to rid yourself of any ideas about developing film amidst the lovely fragrance of coffee coming out of the developing tank. Something in the reaction between the washing soda and the coffee stinks. It was not as bad as I was anticipating (as I had read the warnings of the smell elsewhere) but rest assured, it is not pleasant!

instant coffee film developing fluid

The washing soda is already dissolved in the water here but the coffee has just been added. You need to dissolve the coffee fully for it to be a good developing fluid.

For detailed instructions about developing with the solution, please see photo-utopia but briefly, developing the film took 30 minutes with one inversion every 30 seconds. If you have ever tried sitting, developing film for 30 minutes doing nothing but inverting the developing tank every 30 seconds you will know that this is quite an exercise in slowing down. Are those images that you have been taking on your camera going to come out? Will they be under-developed, over-developed? Does coffee really work as a film developing fluid?

After 30 minutes the film was put into a water stop bath and then fixed with Ilford Rapid Fixer (although it is possible to use salt-water as a fixer, I thought it best to start by experimenting with the developing fluid alone first). A further bit of washing and the film was hung out to dry. This meant more patience, although we could see the images on the film, it was not possible to scan them until the film had thoroughly dried (we left it overnight).

What about the results? Well, the four images below are from the roll of Fuji Neopan 400 film that was developed with the coffee. We had to adjust the scanning a bit as the film was somewhat lightly developed (a higher concentration of caffeine or a longer developing time was needed), but you can see that the images have not come out too badly. It is truly possible to slow down and see things in a different way with instant coffee, but maybe not by drinking it.

Cogs, Wimbledon Common, Windmill, Contact S2b, instant coffee and washing soda developer

Cogs on Wimbledon Common, developed with coffee.

Brighton shellfish, mussels, prawns, cockles, whelks, jellied eels, instant coffee

Shellfish trailer, Brighton, developed in coffee.

Merry-go-round and pier developed with coffee

Brighton beach, developed in coffee.

Bench with heads developed in coffee

Chelsea Embankment, developed in coffee.

Next time I plan to swap the instant coffee for a brewed batch and see how that comes out. More photos will be uploaded from time to time, probably to a special “coffee pictures” page on the website (yet to be created). And if you have tried developing photographic film in coffee, please do share any images that you have developed (with coffee or tea, instant or otherwise).

I am incredibly grateful to ArtemisWorks Photography for helping with all aspects of this project and for fantastic patience when confronted with some daft questions. You may also be interested to see ArtemisWorks’ own café work, photographing London’s older style “caffs” many of which have now disappeared, the café galleries can be found here.


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