Nanyang Kopi - Toast Box

A CUP OF TRADITION

NANYANG COFFEE

It has always been – and will always be – about quality.
It starts with a dedicated sourcing for quality beans from coffee plantations in the region, then using a combination of both traditional and modern roasting methods to unlock the rich aroma and flavour in each bean.

Our proprietary blend in perfect proportions produces a superb taste and fragrance unique to our signature Nanyang coffee.

These beans are freshly ground at our stores and brewed by our Kopi Masters to deliver a rich, velvety smooth cup of Nanyang coffee to you, every time, anywhere.

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CULTIVATING & HARVESTING

Coffee beans are seeds of coffee cherries, a type of grape-like fruit that grows on coffee trees. When ripe, the cherries turn from green to bright red, and are hand-picked to ensure premium quality right from the start.

Typically, coffee cherries are harvested yearly. However, harvest is dependent on factors such as the sub-species of coffee beans and local climate.

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CULTIVATING & HARVESTING

CULTIVATING & HARVESTING

The Dry Method: Freshly picked cherries are spread out on large surfaces to dry in the sun and raked periodically for several weeks. This decreases the moisture content of the cherries to an optimal 11%.

Once the coffee beans are picked, processing begins immediately to prevent spoilage. They are processed using The Dry Method or The Wet Method, depending on the location of processing and resources available.

The Wet Method: A pulping machine removes the outer skin and pulp from the cherry, leaving the beans with just the parchment skin. The beans are then put through various water channels where they are separated by weight, and rotating drums that separate them by size. Thereafter, the beans are transferred to fermentation tanks where the layer of mucilage on them are removed. Finally, they are rinsed in more water channels before being ready for drying.

yummy

burgers

PROCESSING

CULTIVATING & HARVESTING

The beans are sorted to determine their quality and grade. Using both machines and hand, the beans are sorted by size and weight. Further sorting is done by colour and imperfections to remove defective beans.

yummy

burgers

GRADING & SORTING

CULTIVATING & HARVESTING

Toast Box uses both the dry and Torrefacto roasting methods, transforming the beans from soft and spongy green beans into fragrant and crunchy brown ones.

Through Torrefacto roasting, the coffee beans are coated with a layer of caramelised sugar before being processed, producing the distinctive taste of our signature Nanyang coffee.

yummy

burgers

ROASTING

The roasted coffee beans are ground into fine powder. As the flavours of the beans diminish quickly, Toast Box adopts the “ground as you brew” method to preserve the freshness and aroma of the coffee beans.

Freshly ground coffee powder is stirred with hot water then filtered through a fabric 'sock'. The powder lines the fabric, allowing the water to absorb all that delicious coffee essence. The coffee is then ‘pulled’ by our Kopi Masters to ensure a delightfully fragrant brew with a velvety smooth texture in every cup served.

yummy

burgers

GRINDING & BREWING

Stacked Happiness

Flavours of Joy

Fresh Ingredients

Tasty Combos

More than a Burger

... since 1967

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CULTIVATING & HARVESTING

Typically, coffee cherries are harvested yearly. However, harvest is dependent on factors such as the sub-species of coffee beans and local climate.

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PROCESSING

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GRADING & SORTING

Typically, coffee cherries are harvested yearly. However, harvest is dependent on factors such as the sub-species of coffee beans and local climate.

ROASTING

Through Torrefacto roasting, the coffee beans are coated with a layer of caramelised sugar before being processed, producing the distinctive taste of our signature Nanyang coffee.

Toast Box uses both the dry and Torrefacto roasting methods, transforming the beans from soft and spongy green beans into fragrant and crunchy brown ones.

Typically, coffee cherries are harvested yearly. However, harvest is dependent on factors such as the sub-species of coffee beans and local climate.