ABOUT KLUANG COFFEE:
The ‘Television Brand’ coffee was labelled by the first generation owner Mr Goh Tong Tor, where the logo comprises of a box television. During the 1960s where television broadcasting first begun, owning a television was not easy among the locals and it was viewed as a prestige to own a television. With that, it brought many families closer together with entertainment and news, which pique the interest of the owner to use it as its branding. The owner wish to create a household brand to cultivate family closeness and bonding over a good cup of coffee. Today, the town of Kluang mainly uses The ‘Television Brand’ coffee.
“Kluang Coffee Powder Factory” was established in 1966 in Kluang, Malaysia. They started off by cooking coffee beans in the comfort of their home, where the aroma lingered in the air, and soon captured the attention of the locals in the area. The smell of the cooked and roasted beans triggered off an increasing demand for coffee, therefore they decided to expand its business operation – a factory built to produce tons of coffee beans each day to satisfy the cravings of the locals. The factory is now located at its current site in Jalan Besar in 2003. Even with the help of automated machines, the owners still continues to keep its tradition of cooking and roasting coffee beans manually to ensure and maintain the highest standards of beans produced.
How did it get its status as “Sultan Coffee”? Beyond having a superior taste and aroma, ‘Television Brand’ coffee was indeed crowned and labelled as one of the better coffee he tasted. During a meeting with Sultan Iskandar of Johor (24th Sultan of Johor), the ‘Television Brand’ coffee was presented to his highness by one of the state minister. Upon drinking the coffee, the Sultan was very pleased and surprised by the superior taste and aroma. From that day onwards, his highness decided that this coffee needs to be presented and delivered to the palace on a monthly basis for his enjoyment. Moreover, it is served during official functions for all to enjoy. After that day, the ‘Television Brand’ coffee was fondly known as “Sultan Coffee” by many government and locals – it was the pride and beginning of something great for ‘Television Brand’ coffee.
Black Kopi vs White Coffee
Traditional Black Coffee is cooked over a huge pot at high temperature with sugar and butter added as ingredients. By using this method, it makes the coffee beans tastier with a strong charcoal flavour, followed by a bitter and fruity taste.
Traditional White Coffee is 100% coffee roasted without any other ingredients added and at a low temperature. With that, the roasted coffee beans are free from charcoal flavour, bitter taste and trans-fat with less than 10% of caffeine content.
5 Steps to Brew Traditional Kopi with Coffee Sock or Simply Buy Our Sachets Packets for a Close to Similar Taste of Freshness
#1 – Prepare the Coffee Sock and Mug
Purchase a coffee sock from the supermarket near your home. The last we saw was at NTUC. Once you get the coffee sock, place it over a mug large enough for the amount of coffee you are planning to make.
#2 – Add in the Ground Coffee (from Kluang Coffee Powder Factory)
Pour the ground coffee into a measuring cup. Our recommended portion will about 100ml of ground coffee for 500ml of hot water. So the ratio will be around 1:5 – 1 for ground coffee and 5 for water. Using this ratio, you can figure out the amount you need base on the quantity of coffee you are making.
#3 – Add Hot Water to Ground Coffee
Boil a pot of water. When the water is boiled, pour in the right amount of water into the mug of ground coffee.
#4 – Stir and Set the Coffee Mix
Stir the coffee for 1 to 2 minutes and ensure that the coffee clumps (if any) gets dissolved in the hot water. Set the coffee to rest thereafter, which will require about 2 to 3 minutes, depending on the size of the pot of coffee. By allowing the coffee to set, it will bring out the best taste and aroma of the coffee beans.
#5 - Filter using Traditional Coffee Sock
Pour the coffee mix of grounded coffee and water through the coffee sock and into a pot. This will separate the coffee and the residuals. Let the coffee to drip through the coffee sock. Once the dripping stops, the coffee is ready to be served. Throw away the residuals and do not reuse the ground coffee. Reusing the ground coffee will make the next set of coffee bitter and less aromatic.
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