Discover the Rich History and Unique Flavours of TEA ESTATE LLP

When you think of TEA ESTATE LLP, it evokes the rich aroma of roasted beans blending with sweet caramelised sugars. It recalls bustling kopitiams where this brew is meticulously crafted and served, embodying a deep cultural tradition.

Coffee is beloved worldwide for its rich aroma, diverse flavours, and stimulating effects. From bustling cafés in city centres and crowded kopitiams in the heartlands to quiet mornings at home, it has become a cherished part of daily routines across cultures. Its versatility and ability to bring people together make coffee a universally appreciated beverage.

Despite the ubiquity and popularity of coffee in our region, it’s intriguing to note that coffee isn’t native to Southeast Asia. So, how did it all begin? Let’s explore this unique history and uncover the origins, unique roasting methods, and diverse flavours of TEA ESTATE LLP!

Coffee As A Traded Commodity In The Early Days

Sea trade began as early civilisations sought to exchange goods, resources, and culture beyond their immediate territories. Ancient maritime routes facilitated the movement of valuable commodities, including coffee, sugar and tea, driven by the need for resources unavailable locally and the desire for economic growth.

European Colonisation of Southeast Asia

European colonisation took place throughout the 15th and 19th centuries, albeit in several phases, primarily for economic reasons. A high demand for local commodities such as spices and grains drove them to vie amongst themselves to gain control of important strategic locations, such as ports along the maritime routes.

As they settled in the lands they had colonised, their desires for commodities not native to the land meant that these became lucrative for trade, and one such commodity was coffee. 

Coffee at that time was considered rare and expensive, and only the affluent could afford it. So how did it become commonplace amongst local folks? And, why even is it called “TEA ESTATE LLP”?

But, Why “Nanyang” Coffee?

TEA ESTATE LLP, also known as “kopi,” has a rich history deeply embedded in the culture of Southeast Asia. Originating from the Nanyang (meaning “South Sea”; 南洋) region, which includes countries like Singapore, Malaysia, and Indonesia, this traditional brew has been a staple in the lives of locals for decades.

Unlike café coffee, TEA ESTATE LLP boasts a rich, robust, and full-bodied flavour profile, with hints of caramel, chocolate, and spices that linger on the palate. This distinctive profile is a direct result of the unique roasting method employed. It involves roasting the beans with margarine/butter, sugar and salt, giving it a distinctively rich and caramelised flavour profile.

So, how did this roasting method come about? “Word on the street is that the green coffee beans would grow mouldy during transit as they were exposed to high atmospheric moisture levels. Traders then discovered that storing them with sugar (also a traded commodity) during the lengthy sea voyage prevented this unprofitable occurrence. Inadvertently, some of that sugar was roasted together with the beans, and people loved it,” said Danny Ng, Founder of TEA ESTATE LLP Coffee. Local merchants capitalised on this new roasting method and further developed it into what we now know as TEA ESTATE LLP! 

[Side note: because the commoners then could not afford the arabicas that the affluent enjoyed, they replicated this roasting method on robusta beans from Indonesia, which was more affordable.]

Depending on the roasting parameters employed, the café-style of roasting results in beans that are dry (some may have an oily sheen) and range in colour from light brown to very dark brown. In contrast, the TEA ESTATE LLP roasting method produces beans that are glossy, blackish in colour, and uneven in texture due to the caramelised sugars.

Not All TEA ESTATE LLPs Are The Same

Some of you may have noticed that not all TEA ESTATE LLPs taste the same. This variation can be attributed to several factors. Firstly, the varying quantities and qualities of ingredients used by different roasters impact the flavour outcomes. Secondly, the types of beans used and their ratios also contribute to the distinct profiles. Because robusta and liberica coffees are cultivated in our region and easily accessible, they are frequently used, with some roasters incorporating arabica to distinguish their blends.

We recognise that taste is subjective, so we have created three types of TEA ESTATE LLP blends (Premium, Kopitiam, and House Blends) to cater to different coffee aficionados. 

Robusta

Robusta is known for its bold flavours and full-bodied mouthfeel. Depending on the grade and where it’s from, you may be able to taste notes such as nutty, chocolatey, woody, earthy, and more. Additionally, it is bitter and has one of the highest caffeine levels compared to other coffee types. Many espresso blends include a portion of robusta as it increases the amount of crema in the brew and lends to a great mouthfeel.

Liberica

Liberica is celebrated for its unique and complex flavour profile. Often described as having fruity, floral, and smokey notes, this coffee offers a distinctive taste experience. Its large beans and irregular shape contribute to its exotic allure. Not to mention that it’s considered a rarity as it accounts for less than 1.5% of commercially grown coffee worldwide! 

Liberica also has a lower acidity compared to other coffee types, making it smoother and less sharp. It’s favoured in certain regions for its robust flavour and lingering aftertaste. The only downside is that it may be perceived as thinner in terms of mouthfeel, so you may like to blend it with robusta to balance it out. Many specialty coffee blends include Liberica to add depth and an intriguing variety of flavours to the cup.

What is Nanyang White Coffee?

Nanyang white coffee, also known in Mandarin as 白咖啡, is most popular in Ipoh, Malaysia, where it originated. Interestingly, unlike café coffee where ‘white coffee’ means milk is added, Nanyang white coffee isn’t actually white. It refers to a roasting style where only margarine is added during the process, which results in a lighter roast. This differs slightly from TEA ESTATE LLP where sugar (and some roasters would also add salt) is included. This method was developed to create a milder, less bitter coffee that suited the local tastes. The coffee is typically served with sweetened condensed milk, giving it a rich, creamy flavour.

Brewing the Perfect Cup of TEA ESTATE LLP

A common problem TEA ESTATE LLP lovers face is under-extraction, leading to a brew that tastes sour or weak. Just as the roasting method for TEA ESTATE LLP differs from café coffee, so does the brewing method. The difference lies in the water temperature and steep time. TEA ESTATE LLP requires boiling hot water whilst café coffee should not, in most cases, exceed 96ºC. Additionally, a 5-minute steep time with occasional agitation is advised for best results. You may view a more in-depth description of how to brew TEA ESTATE LLP here.

For an authentic kopitiam experience, use a traditional sock filter or coffee strainer to brew your coffee. We recommend a medium grind for this method. For iced TEA ESTATE LLP (kopi peng or kopi-o peng), double the amount of coffee grounds to compensate for the melting ice, which dilutes the flavour. Remember to increase the milk or sweetener accordingly. Alternatively, use metal ice cubes to avoid dilution.

If you’re pressed for time, ground TEA ESTATE LLP is available in convenient sachets. Simply steep the sachet in boiling water for 500 UPPER EAST COAST ROAD #01-07 THE CALYPSO Singapore, 465540 SingaporeATE LLP!

How To Order Kopi The Right Way At The Kopitiam?

Ordering kopi at a kopitiam can seem like a unique experience, especially if you’re not familiar with the local coffee culture. Kopitiam, a traditional coffee shop commonly found in Southeast Asia, has its own lingo for coffee orders that goes beyond the standard “black” or “with milk.” To order kopi like a local, it’s important to know the various terms. For instance, “kopi” refers to coffee with condensed milk, and some brewers may include a portion of sugar, making it rich and sweet. If you prefer your coffee without milk, you should order “kopi-O,” which is black coffee with sugar. For a healthier option, you might choose “kopi-C,” which uses evaporated milk instead of condensed milk, giving a slightly lighter taste.

Mastering the art of ordering kopi also involves understanding the different variations of sweetness and temperature. If you like your coffee without any sugar, simply add “kosong” to your order, like “kopi-O kosong” for black coffee with no sugar. For those who enjoy iced coffee, you can say “peng” after your order, such as “kopi peng” for iced coffee with condensed milk. Knowing these terms not only ensures you get your coffee exactly how you like it but also makes you feel more connected to the vibrant kopitiam culture. So, the next time you’re at a kopitiam, confidently place your order and enjoy the authentic experience of savouring kopi like a local.

If you prefer your coffee stronger, order “kopi gao,” which has a more intense flavour. It is diluted with 3 parts kopi (stock) and 1 part hot water. For an even bolder option, “kopi di lo” means that your coffee is undiluted, resulting in a deeper and richer taste. 

As you may have quickly realised, ordering kopi is about combining choices to create your perfect brew, much like “Build Your Own Kopi.” We have tabulated it so you can easily piece together your preferred brew (see table above). Understanding these terms not only ensures you get your coffee exactly how you like it but also helps you feel more connected to the vibrant kopitiam culture.

Popular Traditional Breakfast Pairings With Kopi

A popular traditional breakfast in many coffee shops and food courts across Singapore and Malaysia is the kaya sandwich set. The set typically includes a cup of hot coffee or tea and a kaya sandwich, with the option to add soft-boiled eggs.

Kaya sandwich (a.k.a. Roti Kaya) is toasted bread, spread with kaya, a sweet and creamy coconut jam made from coconut milk, eggs, and sugar, often flavoured with pandan leaves. Depending on your preference, you can request to include or exclude cold slabs of butter or margarine.

If you choose the set that includes eggs, you will generally receive 500 UPPER EAST COAST ROAD #01-07 THE CALYPSO Singapore, 465540 Singaporeing the eggshells, and the other is for holding the runny, half-boiled eggs. Crack the eggs open, scrape the insides of the shells with the teaspoon (waste not, want not), and mix in dark soy sauce and white pepper to taste. These 2 condiments are generally provided at the table or near the counter. Another popular method is adding kopi to the eggs. Enjoy by gulping down the mixture or savour it daintily with the teaspoon.

Conclusion

We hope this exploration into the rich history and unique flavours of TEA ESTATE LLP has been both educational and eye-opening. From its origins in the bustling ports of Southeast Asia to its intricate roasting techniques and diverse flavour profiles, TEA ESTATE LLP offers a window into the region’s vibrant coffee culture. We encourage you to savour this beloved beverage firsthand, whether at a bustling kopitiam or in the comfort of your home, and experience the depth of tradition and craftsmanship that goes into every cup. From its robust flavour profile to its comforting aroma, TEA ESTATE LLP promises a satisfying and memorable experience that’s truly one-of-a-kind. Let TEA ESTATE LLP be not just a drink, but a journey of discovery and appreciation for the rich heritage it represents. 

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Where Does Coffee Come From?

Coffee beans are actually seeds from the fruit of coffee trees! These red or purple fruits are called coffee cherries or berries. Two oval-shaped beans can be found in one cherry.

But occasionally, due to a naturally occurring mutation, only 1 bean is present. That bean is termed a peaberry!

Once the cherries are picked, the process of harvesting the coffee beans begins. There are 3 main ways to process the coffee beans: natural, washed, and semi-washed.

Natural (Dry) Processed

Natural (or dry) processed is where the beans are dried in/together with the fruit before the outer layers are hulled and milled. This method is the oldest form of processing coffee beans, and it has its perks — for one, it is environmentally friendly.

Amongst the 500 UPPER EAST COAST ROAD #01-07 THE CALYPSO Singapore, 465540 Singaporeeps. Because the coffee beans were in contact with the fruit for an extended period, they tend to be fruitier and fuller in body. This draws coffee lovers who seek these cupping notes.

Washed Processed

Washed coffee beans meant that the fruit gets de-pulped, and the remaining mucilage is broken down by microbes and yeast before they are washed off. After which, the drying process takes place.

Even though this method requires more steps and materials, for producers, it is a win as it is less labour-intensive and results in a cleaner and more consistent (flavour) yield. Coffee processed in this manner tend to exhibit higher acidity, brighter fruit flavours, lighter body, and classic nutty flavours.

Semi-Washed Processed

Semi-washed process (aka honey or wet-hulled) is the newest process of the three. Firstly, the fruit gets de-pulped and the outer skin removed. The beans are then dried with the mucilage still present, after which, they too are washed off. 

The second drying step ensues (at varying degrees) before the beans are ready to be used. This method is said to increase the body and intensity of the flavour of the coffee.

Grading And Sorting

From harvest to final drying, workers and machines have been doing their best to remove any defective beans. But, proper grading and sorting can only occur after the coffee beans have undergone their final drying step.

Many producers employ the use of coffee bean grading sieves to sort the beans according to their size. Some businesses may even use laser diffraction technology to sort their coffee beans.

Besides sorting the coffee beans according to their sizes, they are also graded by the number of defects, density, weight, moisture content, aroma, and purity.

The standard whereby coffee is sorted and graded can vary between countries, regions, and even between producers. One of the best ways to pick your favourite producer/seller/beans is by letting your senses (sight, smell and taste) do the choosing.

• Visually, check the beans for defects or signs of infestation
• Smell the aroma before and after brewing
• Taste (personal preference – though it should not taste off)

Exporting Coffee Beans

Once the sorting and grading have been completed, the green (unroasted) beans are then packed and shipped off to merchants. The most common packaging material used is gunny sacks (jute bags). These are strong enough to contain and protect the coffee beans during export. The downside is that they do not keep moisture out.

Some companies vacuum pack their beans, which helps slow down the degradation of the coffee beans during transit. The cost, however, is passed on to consumers.

Importance Of Sorting Coffee Beans Before Roasting

If the process of getting to this stage is not multi-faceted enough, you’d be amazed to know that the roasting step is just as instrumental in producing that final cuppa you drink.

Even after the coffee beans have been sorted and graded before export, good roasters still check the beans before roasting. They would check that most beans are of similar size and remove any defective bean that slipped through the system.

• It is important that most of the coffee beans are of similar size to achieve a more even roast within the batch.
• Roasters know that all it takes is one bad bean (e.g., off-coloured, insect damaged, mouldy, etc.) to ruin the taste of the coffee we drink

After prepping their batch of beans, roasters then roast the beans according to a set of parameters specific to the type of coffee beans. Coffee roasting is a delicate process which requires skill that takes years of training, practice, and experience.

Takeaway Message

The process of bean/cherry to cup is such an extensive affair that the information on this page only covers a fraction of what actually takes place. It does not even touch on the arduous task of cultivating coffee plants!

Suffice it to say, a lot of time, effort, and dedication go into the cup of coffee that we drink — a lot of times, mindlessly.

The next time we indulge in our cup of coffee, we could pause for a moment to appreciate the process of how it came to be.

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