Named after Mr Tan Tiong Hoe, whose coffee journey began in 1960, when he was accepted as an apprentice in a Dutch coffee company named Mirandolle Voute & Co (S) Pte Ltd to learn coffee roasting at the tender age of only 16. Inspired by his undying passion for coffee, Jacob and co-founder Juliana came together in 2014 to establish Tiong Hoe Specialty Coffee Pte Ltd. Situated in the heartland area in Queenstown, Mr Tan Tiong Hoe’s office of more than 20 years was renovated into the cafe today.
We begin with Gachala – Tiong Hoe Speciality Coffee House Espresso Blend with equal parts of Colombia Garzon Microlot and Guatamala La Providencia. Named after a town in Colombia, where the Gachala Emerald was found. Like that hidden jewel, be greeted with a precious mellow cup of coffee that is both soothing and comforting. Our Founder Gabriel Tan who is a true blue Peranakan, detects hints of Gula Melaka impressions with pleasant complexity, in the background are soft nutty characteristics plus a chocolate-y finish.
Tiong Hoe Speciality Coffee not only sells coffee by the beans or powder but as it natural raw form as well. Take the Colombia Tablon de Gomez for example which could be bought raw, then have it roasted for you to take home or as a gift. It does not get any better then this, think the delight you would bring along with splendid bouquet of aromas from the freshly roasted coffee beans to your family, friends and even colleagues or customers. Showing how much effort has been put into a present such as this and Tiong Hoe Speciality Coffee can do it for you.
The team at Savour BlackBookAsia Magazine recommends having India Monsooned Malabar AA via the drip filter. For people who prefer a full bodied coffee with low acidity, this brew showcases sublime spices, touches of earthy and smoky tobacco notes. Simple to do, simply place a paper filter into your drip vessel over your cup, fill it with freshly grounded India Monsooned Malabar AA and then pour hot water. We recommend a second round of hot water after the first pour has dripped fully and your cuppa is ready to be enjoyed.
For Indonesia Arcopuro Muhlisin, the French Press method of brewing works best in our opinion. Place the require amount of coffee (again freshly grounded is advised), pour hot water and leave it for a few minutes for the crushed beans flavour to be released before pressing the plunger down. This assist to develop an almost fruity pear scent, which will start to tingle your noses with a sugarcane-like sweetness enveloping your palate on tasting. Leave the grounds a little longer for a stronger brew or pour the coffee into a secondary pot for serving.
For more information: https://www.tionghoe.com/