What’s the biggest difference between Nanyang Coffee (Kopitiam coffee) and Specialty Coffee?

Nanyang coffee, which is the type of coffee one usually gets at Kopitiams, might get a bad rep or viewed as a cheaper option of coffee. Historically, not everyone had money to buy very expensive ingredients. Additions such as palm oil and sugars lend the coffees a richer flavour and mouthfeel; giving us the cup of Kopi which we all love and grew up with.

But the main differences between Nanyang coffee and Specialty Coffee can be seen through the roasting methods of the coffee beans used in the two types of coffee.

What are the differences between the sources of beans of Nanyang coffee and Specialty Coffee?

The coffee used for Nanyang style coffee tends to range from Arabica to Robusta to Liberica, depending on the roaster's choice, and where you're drinking from. It is common to find coffees of different varieties of Arabica, Robusta, and Liberica from many neighbouring Asian countries such as Malaysia, Indonesia, and Vietnam.

Of course, in this time and age, where globalisation has allowed for better accessibility to resources; you'll notice a variety of origins available from your local Nanyang coffee roaster; from Brazil Santos to Sumatran Mandhelings; it's an exiciting time to be drinking coffee; whether your preference is Nanyang or more specialty coffees.

What’s the difference between the roasting method of Nanyang coffee and Specialty Coffee?

While the techniques and additionas differ from roaster to roaster, you'll probably have heard people mention the addition of butter, palm oils, margarine, sugars, or even corn (!).

On the other hand, Specialty Coffee, also known as third wave coffee, usually sees coffee roasted on its own, in order the highlight their natural characteristics.

Which coffee do you prefer?

I (definitely) prefer the Third Wave Coffee because of the transparency available on where they get the beans from, how coffee roasters purchase the beans and how they make the coffee etc.

But I enjoy the ocassional Kopi C 

Which coffee would you recommend people?

It’s a hard question! But coffee from Brazil or India are always ‘safe choices’ as they lean more towards low acidity, chocolate and earthy notes while still being sweet. Everyone has their own personal preferences, whether you like your coffee to be more chocolatey, or more fruity and bright.

 

If you are trying Specialty Coffee for the first time, look out for transparency – what kind of information can you get out from that coffee, and if it can change your perception and understanding of coffee.

Last question to wrap things up, what kind of brewed coffee do you think you are?

Since I’ve been talking about transparency, I think I’m a V60. V60 is easy to drink, it has clarity and transparency.

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Stay HOOKED!