Klang/Malaysia

The third-generation heir of the family coffee-making business sticks to the traditional method of roasting coffee beans by burning wood for years, Mr Tan Loon Chuan believing that it gives the coffee a much more unique aroma and flavour.

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As part of the roasting, frying, and mixing of coffee beans with sugar and butter, Mr Tan using his expertise in time and temperature control despite the smoke-filled work environment, his goal is to make sure that the special taste of roasted remains unchanged through time.