☕ Traditional Preparation
- The beans get their typical herb-burnt flavour due to the butter roasting like in the Kun-Keen coffee roasting shop in Georgetown.
- The process originates from the island of Hainan in China.
- and has been introduced to make lower quality beans such as cheap Robusta from Indonesia drinkable.
- In the oldest and most prestigious roasting, sugar is first caramelised, then the beans are roasted at 600 °C for 45 min., together with butter and some sesame.
- Out comes blackish, bubbling liquid resembling lava, which gets cooled, chopped into brick-sized chunks and run through 3 different mills.
- Here is also a video about it.
- In the coffee houses like the “Old Town Coffee” Kopi is brewed in a kind of sock. Served with snacks in British colonial tradition.
- Pure Kopi is deep black and has a lot of body, with a consistency similar to the espresso.
- It tastes bitter, slightly burned, sweet and after a huge dose of caffeine.
- Ice-cold with some milk and sugar, Kopi is a very delicious refreshment, which looks yummi as well.
- Here also a short overview of the Kopi versions, such as Kopi Susu Panas (1:1 coffee and condensed milk), Kopi O, Kopi Gau, Kopi O Kosong and Kopi Si Kosong.
- Here, the coffee beans are roasted only in palm oil margarine.
- The coffee is served with condensed milk after boiling – that’s why its called “White Coffee”.
- Messe: Cafe Malaysia, 12 – 14 January 2017 in Kuala Lumpur
- Malaysia Coffee Fest, 5 – 7 May 2017 in Kuala Lumpur
image rights: Vincent: cafeinomades