Hainanese’s Tranditional Way of Making Aromatic Fresh Coffee Bean

Hainanese’s  Traditional Way of Making Aromatic Fresh Coffee Bean

Coffee, the miraculous brew that gives our mornings the extra kick we require to last throughout the day. With an ever-popular coffee culture on the rise, it is amazing to realize Kluang is a heritage town since earlier 1900 era.

Hainanese’s  Traditional Way Making Fresh Coffee Bean

First, a Roaster roasted the green bean. One needs the experience and expertise to roast coffee traditional coffee. The duration of time to roast the coffee bean is about estimation.

The Hainanese will NEVER reveal their trade secret on how to make the perfect aromatic coffee bean to the public no matter how I trick him several times. You listen for the sound when you roast the beans. During the first crack, you will hear popping sounds like firecrackers. When the second crack happens, it is a louder, more insistent firecracker sound, then you know it is already roasted.

A large mixing wok where Foreigner especially the young Bangladesh workers mix the roasted bean with margarine and sugar.

“Why Bangladesh, not Malaysian workers?’

“Ai you, you don’t may, Malaysian where can stand the heat and hot plus dark dirty working area.  Here, no air-con, local people see “terus cabur” he answered with local slag  Malaysian English.

“What is the ratio for the coffee bean with margarine and sugar” I probed further.

“Sorry lah, it is a trade secret!” He annoyed with my question.

After this process, Another machine is used the dry the coffee bean.  At this point, the coffee beans are in clumps due to the mixture of margarine and sugar.

A customized designed machine is used to the clumps. The final step is optional, grind the beans or not. Most of the delighted customers prefer to grind the coffee beans right under their nose to determine the freshness of the coffee powder.

Roasting traditional local coffee is a tough job because of the smoke and the heat.

Why Hainanese Makes the Best Coffee 

There is a saying among the local people.

If one day in the morning, the Hainanese don’t drink a cuppa, they go “Gila“.  It means go crazy.

Hainan coffee, called “Kopi,” is for some an acquired taste. Made by pouring boiling water through grounds held in a cloth “sock” filter. It has a thick, strong and bitter taste. It is drunk hot or iced, usually mellowed with sweetened condensed milk. Served along  “Western” dishes like toast and eggs, and Malaysian standards such as fried rice and noodles and the famous local dish “Nasi Lemak” wrapping in the freshly cut banana leaf. Not to miss the slice of bread, wholemeal or Hainan’s Bread is charcoal-grilled toast with butter and kaya, a coconut jam.

Liberica coffee, a variety native to Africa finds its way to the smallholder in mostly in the central and southern states of Selangor and Johor in 1800.  It is inferior and cheap quality, the Hainanese adding margarine and sugar to the coffee bean to give a disguise and uniqueness taste.  The coffee bean  has a distinctive burnt flavor.

Do you agreed with me, the Hainanese take to pain to make a cuppa welcoming the day. ? Your opinions and comments are welcomed.

Glossary

Kopi:  A cup of hot coffee with sweetened condensed milk

Kopi O:  with sugar only

Kopi Kosong:  hot coffee with no sugar and no milk

Kopi C: A cuppa with evaporated milk and sugar.

Kopi C Kosong: coffee with evaporated milk and NO sugar.

Kopi camp: A mixture of coffee with tea and sweetened condensed milk.

“Peng” added to any of the above will get you the said version in a glass, over ice.

“Kaow” added to any of the above will get you an extra-strong cup (or glass).

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