Kopi More

A former petroleum trader turned coffee brewer has got kopi fans going all frenzy over a cup of black gold. Adopting a third-wave coffee approach, the owner works with importers and roasters closely to curate a custom blend, made up of arabica and robusta beans. It then goes through the traditional dark roast but without butter, as the mix will be extracted via a rather unconventional method: an espresso machine. Harnessing the bean’s intensity and nuttiness, each cup bears a distinct crema—think a shot of espresso—luscious texture, and full of flavour alluding to chocolates and nuts. For tea lovers, teh is brewed using Ceylon black tea which promises the same intensity but with a tannic finish.