Kobe Coffee is now available on OISHII!

OISHII Select!

OISHII has visited many places in Japan and has selected the best Japanese produce for you to buy here in Singapore. Enjoy the Japanese OISHII produce that the producer made with all their heart and soul!

This time “OISHII Select” introduces Kobe Coffee – KOBE COFFEE MEISTER!

About KOBE COFFEE MEISTER

Kobe Coffee artisans recommend!
80 years in business. Born in the port city of Kobe, the coffee artisans of the city have pursued the taste of the times. We hope you will enjoy their coffee.

Just place it in your cup, pour hot water and enjoy a cup of real coffee with a rich aroma.

Line up

1.Blue Mountain Blend – Drip Bag Coffee

●S$13.50+GST – 50g(10g×5pieces)

It is a masterpiece of blended coffee with richness and aroma based on Blue Mountain.

>>Buy Now!

2.Sumidukuri (Charcoal Roasted) – Drip Bag Coffee

●S$10.50+GST – 50g(10g×5pieces)

This coffee is roasted slowly over charcoal for a deep, rich and aromatic taste.

>>Buy Now!

3.Royal Blend – Drip Bag Coffee

●S$10.50+GST – 50g(10g×5pieces)

A well-balanced blend of Central and South American coffees, with a good balance of aroma, richness and sweetness.

>>Buy Now!

4.Premium Blend – Regular Coffee Bean

●S$17.00+GST – 200g(Beans)

Based on Nanyang Coffee Style, it has a thick, bitter and full-bodied taste with a unique savoury maturity.

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5.Premium Blend – Regular Coffee Mill

●S$17.00+GST – 200g(Mills)

It has a deep bitterness, sweetness and richness, with a unique savoury flavour and a pleasant aftertaste.

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How to make a good cup of coffee

Become a barista today!

1. Use fresh water to boil the water. Do not use re-boiled water or water from a kettle.

2. Heat up your drippers and other utensils and cups ahead of time.

3. Bend the seal eye of the paper filter alternately and set it perfectly on the dripper and place it on the server.

4. Place the coffee powder for the number of cups according to the optimal amount of extraction and flatten it. Please use a measure spoon per person / about 10-13g as a guide.

5. Once the water has boiled, remove it from the heat and allow it to ‘breathe’ to bring the water temperature to 90-95 °C.

6. In a narrow-mouth coffee pot, pour the hot water slowly so that it spreads over the entire coffee powder (just enough to moisten it). The coffee extract should fall slightly from the bottom of the dripper. At this time, maintain the height of the where you start to pour the hot water and pour gently so that the hot water does not fall on to the paper filter.

7. Let the coffee steep for 20-30 seconds.

8. When the coffee powder has expanded sufficiently and stopped swelling, pour the remaining hot water into the dripper once or twice in the shape of a 500 yen coin. Pour up to the ninth part of the dripper, and after a while, when the surface of the water drops and the center part becomes a little concave, pour again. Pour the hot water at a consistent height and avoid over-filling the dripper with water to prevent the coffee powder from going into your brew.

9. When the coffee is ready to serve, remove the dripper from the server. The fine powder and bubbles floating in the dripper can be discarded.