Tiong Hoe Specialty Coffee: Pay as you deem fit

How many ways are there to brew a coffee? There is no easy answer because the most delightful cup of coffee lies in the complexity of proper roasting, grinding and brewing. Mr Tan Tiong Ho, who founded Tiong Hoe Specialty Coffee in the 1960s,  is now part of the 'third wave coffee movement' in Singapore. His beans are known for producing gourmet coffee and the shop retails equipment to traditional coffee shops and cafes. The humble shop is now a favourite abode for coffee aficionados, and you will be pleased to know that you can easily view the entirely transparent process of one of the most superb brews on the island.

Vintage Test Roaster

A glimpse of their source of coffee beans

Besides offering coffee beans from several regions in the world, the store sells several types of coffee brewing equipment to turn you into a brewmaster champion. Also available are easy-to-use equipment such as the French Press for beginners.

We had Barista Juliana as the star of the show. She demonstrated excellent coffee roasting and brewing skills and exhibited deep knowledge of the flavours in each brew.

Close-up of Vintage Test Roaster

I was in awe when the Vintage Test Roaster perfumed the store with the aroma of coffee. The machine is used to remove moisture from the coffee beans. According to Juliana, the longer you roast, the more caffeine there would be in your cuppa.

DURING ROASTING

Coffee beans are still moist and a little oily

AFTER ROASTING

Coffee beans are dried and look like chocolate

Juliana also showed us how to pour hot water (preferably 85 - 96 degrees Celsius) into a V60 coffee dripper. She shared her insights about the types of filter paper, as well as the movement of the Takahiro kettle.

Barista Juliana demonstrating her craft

Using the Takahiro kettle allows the barista a degree of flow control and build quality. The pouring spout is an important element in regulating the speed at which the hot water seeps through the coffee beans.

We were also taught to differentiate several flavour profiles of coffee and tried the Sidamo, Monsooned Malabar AA, Kinshasa. 

1. Ethopia: Sidamo
• Bright wild lemon acidity, floral notes, sweet white wine, chocolate-like taste, silky mouth-feel and juicy, smooth and clean finish
2. India: Monsooned Malabar AA
• Spicy, Earthy, smoky, tobacco notes, wood notes, medium body, medium acidity
3. Democratic Republic of Congo: Kinshasa (Kivu) - SOPACDI
• Excellent acidity, light fruit with citrus notes, very smooth, superb creamy mouthfeel, chocolate, plum, grapes, orange, complex.

Brewing equipment used according to your grinder

If you are keen on savouring Tiong Hoe's hand brewed coffee, don't be surprised that there are no prices on their menu. Tiong Hoe's strong positioning in providing the best coffee relies on your tipping: you pay how much you think your drink is worth.

We also ordered a Piccolo Latte, and I loved how the espresso blended in together with the warm milk, making it really smooth and silky. The full-bodied flavour was very intense; it's definitely the 'perk-me-up' kind of drink to get you through the day.

Thank you OpenSnap and Tiong Hoe Specialty Coffee for the invitation, not forgetting our lovely host, Juliana.

Tiong Hoe Specialty Coffee
Blk 170 Stirling Road #01-1133
Singapore 140170
Mon - Fri: 8:30 am - 5:30 pm
Sat: 9:00 am - 4:00 pm