Workshops to bridge between traditional and contemporary practices, recognising and appreciating our local coffee culture & heritage.
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From basic to advanced workshops on kopi brewing methods, demonstration of roasting and differentiation of coffee grounds; through the use of traditional and modern apparatus. Three modules have been planned so far, with more being structured. Workshop also includes Open Studios, and tasting sessions.
• Open Studio
– Tinsmith- repair and restoration work
– Kopi Pui & Kopi Fun index & catalog
• Field trip
– Kopitiam establishments & Kilang Kopi (Factory)
– Heritage coffee plantations
– Heritage coffee mill
Cupping– Kopi Tasting
Blind-tasting 5 Kopi brands
Standard Brewing. Evaluation forms with open discussion.
Workshop– Module 1
Learning the Basics
Dissecting Kopi Fun 粉 & Brewing a Standard Kopi O.
Workshop– Module 2
Expanding your Kopi Palate
Refining Method & Improving the Brew Kit.
Workshop– Module 3
Traditional Brewing
Traditional Brewing Method, Adding Milk to Kopi.
Workshop– Module 4
PILOT 4– Pairing with Tin Milk & Ice
Renditions of Milk Kopi & other drink types.
Workshop– Module 5
PILOT 5– Kilang Kopi roasting demonstration
Coffee bean roasting process demonstration & understanding.
Module 3– Traditional Brewing Method, Adding Milk to Kopi, concise version workshop in collaboration with PARC.
MODULE 3– Traditional Brewing Method
Concise workshop on Traditional Brewing Method, Adding Milk to Kopi. PARC Subang Ria, 20 April 2024
Traditional Brewing Equipment– First-hand experience using traditional equipment. Lau (cloth filter), Kong (jug), Tan-ya (ladle) and water boiler, adding coffee grounds to water ratio. Making a kopi stock base for adding milk.
Adding Milk into Kopi– Traditional standard measurements. Understanding different coffee powder; the northern, central and southern styles. Making stock kopi for Kopi or Kopi C. Methods of adding milk by using the Chinese spoon or mixing spoon, and pouring methods for ratios.
3rd Pilot workshop Private Session 2024, Traditional Brewing Method, Kopi Lau Workshop space.
MODULE 3– Traditional Brewing Method
Traditional Brewing Method, Adding Milk to Kopi. Private Session, 16-19 March 2024
Traditional Brewing Equipment– First-hand experience using traditional equipment. Lau (cloth filter), Kong (jug), Tan-ya (ladle) and water boiler, adding coffee grounds to water ratio. Making a kopi stock base for adding milk.
Adding Milk into Kopi– Traditional standard measurements. Differentiation between grades of condensed and evaporated milk. Contents & shelf life, storage. Using the Chinese spoon or mixing spoon, and pouring. Adding grain sugar. Understand the northern, central and southern ratios, stock kopi for Kopi or Kopi C.
Each workshop participant will receive– printed Workshop outline– Module 3, tasting evaluation form, purchase links to coffee grounds used in workshop, 1 x milk measuring spoon, 1 x 250gsm ground local coffee.
2nd Pilot workshop in aid for a fundraising effort for Epic Homes, all profits will go towards their cause. Organised by Antara Collective led by Pelita Lim, whose main focus is on the inter-generational lineage of our culinary culture & heritage.
All profits in aid of epic homes initiative.
MODULE 2– Expanding your Kopi Palate
Refining Method & Improving the Brew Kit–
20 & 21 January 2024
Refining Methods– Coffee grounds & brew refining methods.
Pre-brew - sifting & regrinding, calculating the blend ratio, mixing different grounds.
On-brew - coffee water ratio, different modern brew method, mixed brew method.
Post-brew - Filter / settling method, adding condiments, stock / syrup-based.
Improving the Brew Kit– Using the prototype Lau (1 cloth filter/ pax), Mixing method (pre / post brew), syrup-based, weighing scale & ratio. Practise standardised self-brew method with available grounds, with provided brew kit.
Each workshop participant will receive– printed Workshop outline– Pilot 2, printed tasting evaluation form, purchase links to coffee grounds used in workshop, 1 x Kopi Lau prototype cloth filter, 1 x small measuring spoon, 1 x 250gsm bag of custom mixed-ground coffee.
Workshop duration– 1.5 to 2 hour. Participants need a smartphone for timer, and can bring their own weighing scale. This is an intermediate workshop, open to all, from simple home brewing to advanced knowledge sharing too.
1st Pilot Workshop in aid for a fundraising effort for Epic Homes, all profits will go towards their cause. Organised by Antara Collective led by Pelita Lim, whose main focus is on the inter-generational lineage of our culinary culture & heritage.
All profits in aid of epic homes initiative.
MODULE 1– Learning the Basics
Dissecting Kopi Fun 粉 & Brewing a Standard Kopi O– 16 & 17 December 2023
Dissecting Kopi Fun 粉– Understanding the regional types and grades of coffee grounds. In the first program, we will have a general view at coffee powder from three major regions on the peninsular, get a better grasp of the cooking methods employed and discern the best way to brew.
Brewing the Kopi O– Perfecting the recipe & method for your kopi palate. In our second program, we will attempt to brew the most basic cup of kopi, the black coffee. Based from observations of cultural practices here, we will use simple tools and methods to create a standard and efficient way of extracting the best out of any coffee powder.
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