Traditional Coffee (Kopi O) Factory in Malaysia!

Joo Fa Trading
No. 356, Lorong 5, Jalan Besar, Selangor, 42800 Tanjung Sepat

[@crutcrutcrut]

This coffee O, is roasted with planta + sugar + salt for some purpose. After grinding it and becomes powder, the coffee powder won't get rancid that fast like the roasted plain one. The aroma becomes more stronger like mocha coccoa, or maybe a hint of tobacco flavor ? Serve it with a nugget of butter, you will get the idea. The plain coffee bean gets rancid fast like 2 months in glass jar after grinded. In Aceh and north Sumatra, they do the same roasting method. And they grind it coarse or medium coarse to get a bit of acidic taste from the cherry too. They serve it with condensed milk. The name O means black in hokkianese.

[@abdullahzubairozaini]

Saya ada soalan, kenapa bila proses kopi tradisional perlu masukkan marjerin dan gula?

[@telurkucing5006]

Supaya lebih belemak dan harum. Juga bau bubuknya tidak seperti asap

[@amirulkhir5550]

​@@telurkucing5006tq info

[@dydactic1112]

Pokok kopi yang ditanam di kawasan kita ni kualiti bijinya rendah, tak seperti biji kopi Arabica. Jadi rasa nya perlu disesuaikan dengan menambah gula dan marjerin

[@daddeyy208]

oh di Indonesia juga pakai margerine dan gula?

[@ibnuhadjaratchan7478]

Bukan rasa kopi tapi rasa arang. Untuk yg suka rasa arang oklah

[@TaintedMojo]

That looks positively foul

[@SiTaeun]

Bisa pesan dr indonesia 3 kg brp harganya + ongkir

[@abelsumanas]

di Indonesia ada yang bikin spt ini juga. Sepertinya orang Aceh jg me-roasting kopi dgn cara seperti ini

[@kazuakitanigawa]

アスファルトはこうやって作られるのですね

[@annie34636]

planta not good

[@mjchmb]

I can’t believe this is a thing gross