JASON AND NIGEL SOON
Founder and CEO, and brand partnerships and growth manager, respectively, of Kim Guan Guan Coffee
For Jason Soon, starting Kim Guan Guan Coffee (KGG) was a road riddled with obstacles. In 1988, with no knowledge about coffee, he started the business with a partner who left after just two years. From there, it was an uphill battle to earn his customers' trust, learn the ins-and-outs about coffee roasting and eventually introduce automation into the process. Today, KGG is a household name, supplying ground coffee powder made from Robusta and Columbian beans to coffee shops and chains across the island. Jason (J) and his son, Nigel (N) also run Kim's Duet, their recently rebranded B2C brand of take-home, local steep coffee bags available online and at selected retail stores.
How do you roast your beans?
J: Roasting is an art. You're essentially trying to bake the coffee without boiling the surface of the beans. After baking, we add margarine and sugar. The most tedious part is the caramelising. Western coffee only needs one roast and that might take about 12 minutes. But ours need about 35 minutes. When we caramelise the beans with the sugar, the timing has to be accurate or the sugar will turn bitter or sour. If that happens, the blend won't give you the taste of Singapore kopi.
We also need to be mindful of the temperature during roasting and caramelising. The beans are then quickly separated while hot to prevent them from hardening and clumping together.
What makes a good cup of kopi?
J: Aside from roasting, a good cup of kopi is in how you brew it. We tell our clients how much water is needed for one bag of coffee. I also tell them to let the coffee sit for three to four minutes before they hand-pull.
How would you describe Singapore's coffee culture?
This story is from the May 2023 edition of Prestige Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the May 2023 edition of Prestige Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
In The Know
Fashion designer SHANNON LEE's Shirt Number White flies under the radar, just where he likes it ... for now Words:
Turn Of Thai Rice
Rare Okinawan spirit awamori captures a slice of the Japanese island's soul.
Art For Heart Sake
Ceramicist JEANETTE ADRIENNE WEE moulds a future in pottery art.
Empire State Of Mind
Harry Winston's New York Collection is a love letter to the city that never sleeps. The jeweller's latest high-jewellery collection explores NYC's landmarks and symbols through several chapters.
Guarding A Grand Heritage
In an exclusive interview with Prestige, fourthgeneration Patek Philippe chief THIERRY STERN discusses meaningful innovations, business continuity and what surfing's got to do with it.
Layers Of Meaning
Louis Vuitton’s Les Parfums Purs, a collection of single notefocused perfumes, allows you to be your own master perfumer.
His Time To Shine
2024 is the year men’s jewellery is shown off for what it ought to be bold, brilliant and tastefully transgressive.
Watches And Wonders 2024: A Show Of Range
In the second instalment of our report on Watches and Wonders the horological trade fair took place in Geneva in April we highlight standout new releases from 10 brands, ranging from stealthy tool watches to statement pieces you couldn't miss, even if you tried.
Raise A Glass To China
At the inaugural Wynn Signature Chinese Wine Awards, three experts tell Prestige why you should consider picking up a bottle for your next dinner party or date night.
TOAST TO LOCAL SPIRITS
A growing class of \"Made in Singapore\" liquors give drinkers a taste of home.