Whats the difference between “Local Kopi” and Espresso based coffee? Part 2

Hi peeps,

Sorry for the lack of updates to the blog. I shall now continue part 2 of this topic. For those of you who missed part 1 of the post. Please click here.

So lets continue… the question is

1. How come you coffee beverage is not as “gao” as local Kopitiam?

As stated in the previous post. Kopi is usually made with Robutsa beans. Coffee made with Robusta beans generally have higher caffeine than coffee made with Arabica beans. This higher caffeine content will in turn give the person a higher caffeine rush.

Robusta beans are generally considered to be of an lower quality in comparison. Due to this very fundamental difference, you’ll find that your cup of Kopitiam coffee will taste a lot harsher and stronger than your normal serving of espresso that is smoother and more complex. This is one of the reason for its “gaoness”

Another factor is the roast level of the beans. Kopi beans are usually roasted to a very dark level. This roast level brings out the toasty aroma that all traditional local coffee drinkers will know immediately. This roast level also brings out the “body” of the coffee. Adding to its “gaoness”. On the other hand, espresso beans are roasted to a lighter level. This roast level will ensure that the original taste of the coffee beans are preserved and not burnt away. The lighter roast gives less body than a darker roast.

So what can we do to satisfy the traditional Kopi O drinkers? Use a darker roast full bodied beans and always use a double shot in your long blacks/Americanos.

I hope this article is useful to you. Please share it if you like it.

Thanks!

Erwin