The café is established by friends (from left) Jo Ghazali, Mohd Fahmy and Hazwan Ahmad
The birth of Folk Kofii in Taman Melawati, Kuala Lumpur, is in part due to a group of friends who simply wanted to reduce their coffee expenses. Jo Ghazali, Mohd Fahmy and Hazwan Ahmad work with different production houses in the entertainment industry and pre-Covid, they would always see each other at their respective offices.
“During the MCO (Movement Control Order), we had to let go of the spaces and work from home. When restrictions were lifted and we wanted to resume our production projects, Jo and I would go to cafés to meet up with clients,” Fahmy says.
“We noticed how high our monthly expenses were for coffee. And the thought crossed our mind — maybe we should open a café of our own so we can save on hosting and entertaining.”
“We liked the idea, obviously. Besides our main jobs, we could have a daily income from the business. And it was an opportunity to try something new,” Jo adds.
They found an available lot at a commercial area in Taman Melawati but did not use it for half a year, just paying rent during that period. “The idea was on hold as we had production work running then,” Fahmy says. After six months, it was time to put plans into action and Folk Kofii was inaugurated in late 2022.
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The café’s interior reflects each founder’s interests in books, the arts, design and cycling. “As a result, instead of catering for just casual café-goers, we are able to pull in different crowds who share the same passions as us,” says Fahmy.
Guests who step inside will immediately be captivated by the unique paintings adorning the walls. They are replaced occasionally for exhibitions or when someone is interested in acquiring them. Wherever there is an empty spot at the premises, it will eventually be decorated with portraits or graffiti by local talent.
“Each artwork inside and surrounding the shop is created by different artists and we give them complete freedom and trust to do whatever they like that complements the vibe of the place,” says Jo.
Among the café’s attractions is Akk Akk by Johor-born Haslin Ismail. Covering the wall from floor to ceiling near the front entrance, this drawing depicting three crows and two men is one of the earliest pieces that added distinctive character to the outlet — the mural is signed off with the launch date of Folk Kofii.
The establishment is strategically located next to an alley, now recognised as Jalan Negara Kita. Enhanced by works and installations from the nearby AP Art Gallery, Westar Art Shop and homegrown artists, the lane has become a venue for different activities including poetry performances, busking, workshops, exhibitions, running and cycling.
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“Every week, there will be events organised by Folk Kofii and Jalan Negara Kita. We communicate closely with them to keep track of each other’s programmes and timetables. If Jalan Negara Kita’s function starts at a certain hour, we know when to be ready on our side by preparing the food and stuff,” Fahmy says.
“Surprisingly, many musicians want to perform here because they like the environment. We don’t even have to invite them; they will approach us first,” Jo divulges.
For the recent Chinese New Year celebration, Jalan Negara Kita hosted a Lion Head workshop where participants learnt the history of the traditional Chinese dance, how to build a lion head and watched a performance by Persatuan Kebudayaan Shi Yuan Malaysia.
“The alley did not have a roof before but we sent a proposal to MPAJ (Majlis Perbandaran Ampang Jaya) about our collective plans and they gladly helped us install it,” Fahmy says. With the joint effort of various organisations, Jalan Negara Kita has drawn a steady stream of audiences — young and old alike — to engage in artistic activities all year round.
Emphasising the importance of community, the partners credit Folk Kofii’s positive growth to their loyal supporters. “Folk Kofii did not become what it is today on its own. We are backed by various crowds who appreciate the different parts of the creative industry. The reason we named it Folk Kofii is to relay the message that this spot is meant to be enjoyed by people from different backgrounds and all walks of life.
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“The growth is truly organic. Our main marketing strategy is word of mouth. We don’t really promote on social media but we are lucky to have patrons who talk about our business to their friends and family. We started small but the place continues to bloom as people express interest in showcasing their works and talent here,” says Jo, who shares that they only decided to put up a signboard one year after the café opened.
As the main food operator for all events held at the alley, Folk Kofii has relied on customer feedback to improve its products and services from the beginning. When it first started, the founders would invite close friends for tasting reviews and to learn about the food scene. Hazwan, who was selling Vietnamese coffee from home during the pandemic, spearheaded the kitchen for a while, brewing beans sourced from Brazil and preparing drinks.
Their initial plan to provide only the brewed beverage on the menu had to be revised when people began asking if they had other offerings. “It was going okay for the first two weeks but after that, we realised those who come by are not just coffee lovers, but also friends and family who have little interest in how the beans are roasted or their origin,” Jo says.
As such, they introduced food selections featuring local favourites and other cuisines familiar to Malaysians. “We serve simple dishes that will pair well with coffee such as lempeng, roti bakar and nasi lemak,” Hazwan says. “We also stock up on kuih-muih and cakes from small enterprises in the area. This is one way for us to give back to the community lah,” Fahmy adds.
For kids, there are desserts as well as snacks like keropok lekor, fries, pancakes and waffles. Customers are also welcome to order laksa Johor, lontong or soto from the restaurant next door called Paktam Laksa Johor and enjoy their meals at Folk Kofii.
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Running an F&B business with no professional background in the field is a big challenge for the trio. However, their experience working in production houses comes in handy in many ways and influences the way they operate the café.
“In production, whenever problems arise, we have to resolve them on the spot, or at least before the day ends. Tomorrow is a new day. That is how we have been trying to manage the shop — if there’s a problem, we rectify or address it immediately,” Jo says.
“The first six months since the business started was a period of learning for us and we persevered because we have each other’s back. We are proud to see Folk Kofii turn into a community space that can be cherished by everyone,” Fahmy concludes.
This article first appeared on Feb 10, 2025 in The Edge Malaysia.
