zwieback Senior Member Joined: 6 Oct 2010 Posts: 1 Location: Corvallis Expertise: I like coffee
Posted Wed Oct 6, 2010, 7:19pm Subject: How can I roast Malaysian Kopi-Tiam style coffee?
In Singapore I had some of the local Malaysian-style coffee at the coffe shops (Kopi-Tiam) and would like to know how to recreate it here. It's very, very dark but not bitter or sour and is usually served with condensed milk and sugar. I think it's usually steeped in a bag, not filtered or pressed.
I've heard that it's generally made with Robusta or other cheap beans (I might skip that part) and roasted over an open fire with margarine or butter and sugar.
Does anyone know at which point the butter and sugar is added? Also, what would be good proportions for the added ingredients?
I don't have any roasting experience and I'm guessing the usual equipment might not work for this procedure. Is it possible to just use a big gas burner and some kind of Wok-style pan?
achay Senior Member Joined: 11 Jan 2011 Posts: 6 Location: Alameda CA Expertise: I love coffee
Espresso: Barista, a couple of Gaggia... Grinder: La Pavoni Zip Vac Pot: aeropress Roaster: a couple of projects...
Posted Wed Feb 16, 2011, 1:52pm Subject: Re: How can I roast Malaysian Kopi-Tiam style coffee?
old thread, but since no-one ever responded to it ..
This was taken at a roaster in Penang, and I picked up several bags of kopi, and wish I had picked up more. Back in the US, I ran the coarse grind though a Pavoni Zip (eventually requiring the zip to be completely cleaned to clear out the sticky kopi beans) - and pulled some very interesting espresso shots. Very syrupy, and rich (considering the amount of fats & sugars!) - but hell on the grinder.
I'm thinking you could roast using the same technique as the old shops - an open wok setup.
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