A Coffee Lover's Guide to Cold-Brew Kopi

If you are a coffee lover navigating the sweltering heat of Petaling Jaya, you have likely sought refuge in our cafe for a cold drink. You have probably noticed our cold-brew kopi on the specialty drinks menu. It is one of our most popular orders, especially during those warm afternoons when the sun beats down on Damansara Perdana. But we are often asked excellent questions like “What exactly is cold-brew kopi?” or “Is it just iced coffee?”

These are valid queries. Cold-brew kopi is not simply hot coffee served over ice. It is a distinct brewing method that results in a completely unique beverage. Let us walk you through the science, the process, and why we believe this drink deserves a prime spot in your daily rotation.

What Is Cold-Brew Coffee?

At its simplest, cold-brew coffee is coffee that has been steeped in cold or room-temperature water for an extended period, typically 12 to 24 hours. This stands in stark contrast to conventional brewing methods that use near-boiling water (around 90-96 degrees Celsius) to extract flavour in just a few minutes.

The difference in temperature creates a radically different chemical profile. Hot water acts as an aggressive solvent that extracts compounds quickly, but it also pulls out rapidly oxidising oils and acids. Cold water is a much gentler solvent. It selectively extracts the aromatic flavour compounds, sugars, and caffeine while leaving behind many of the bitter oils and biting fatty acids.

The Science of Smoothness

You might have heard that cold brew is “less acidic” than hot coffee, but the reality is more nuanced. A 2018 study by Rao and Fuller found that while the pH levels of cold and hot brew are similar (around 5.0), the titratable acidity is significantly lower in cold brew. This means the concentration of undissociated acids is lower, which your stomach perceives as gentler.

The result is a cup that retains the chocolate and caramel notes we love but drops the sharp “bite” often associated with black coffee.

Cold-Brew vs Iced Coffee: The Crucial Difference

This is the most common point of confusion. Let us be clear that cold-brew coffee and iced coffee are two entirely different drinks.

Iced coffee is simply hot-brewed coffee that has been cooled down and poured over ice. Because it was brewed hot, it retains the high titratable acidity and bitterness of a standard hot cup. Furthermore, pouring hot liquid over ice causes immediate dilution, which often leads to a watery and thin mouthfeel.

Cold-brew coffee never touches hot water. We extract it slowly over many hours to create a stable, concentrated flavour profile. Because the concentrate is already cold, we do not need to rely on melting ice to cool it down, meaning your first sip is just as rich as your last.

Comparison: Cold-Brew vs. Iced Coffee

Feature	Cold-Brew Kopi	Iced Coffee
Brew Temperature	Room Temp / Cold	90°C - 96°C
Brew Time	18 - 24 Hours	3 - 5 Minutes
Acidity Profile	Low titratable acidity (Smoother)	High titratable acidity (Sharper)
Caffeine Stability	High (Stable concentrate)	Variable (Diluted by ice)
Texture	Silky, heavy body	Thin, tea-like body

At Soooka, we serve our cold-brew kopi undiluted over ice. You get the full intensity of the concentrate with just enough chill to make it refreshing. As the ice slowly melts, the drink opens up like a fine whisky rather than becoming watery.

What Makes Kopi Different from Western Coffee?

Here is where the story gets interesting for our local culture. “Kopi” is not just the Malay word for coffee. It refers to a specific roasting tradition known as Torrefacto that is distinctly Southeast Asian.

The Kopi Roasting Method

Traditional Malaysian kopi beans undergo a unique double-roasting process. They are roasted with sugar, margarine, and sometimes butter to induce caramelisation. This gives the beans a dark, glossy coating and a smoky, complex flavour profile that is entirely different from the fruity, floral notes prized in Western specialty Arabica beans.

We primarily use Robusta beans for this process. While Arabica beans are famous for their acidity, Robusta beans pack a punch with significantly higher caffeine content.

• Arabica Caffeine: Approximately 1.2% - 1.5%
• Robusta Caffeine: Approximately 2.2% - 2.7%

Cold-Brew Meets Kopi

When you apply the cold-brew method to these sugar-roasted Robusta beans, something magical happens. The long, cold extraction tames the natural bitterness of the Robusta bean while amplifying the caramelised sweetness from the roast.

The result is a drink that tastes deeply Malaysian—smoky, chocolatey, and intense—but with a silky texture that traditional hot-brewed kopi cannot achieve. It is a fusion of the modern “third-wave” technique with “old school” traditions. We are not trying to replicate a Melbourne cafe. We are creating a uniquely Malaysian cold brew.

How We Make Our Cold-Brew Kopi at Soooka

Our process begins with sourcing a specific blend of locally roasted Robusta beans. We look for a roast that is dark enough to provide that signature “kaw” kick but not so dark that it tastes burnt.

The Grinding

We grind our beans to a very coarse consistency, similar to coarse sea salt. This is a critical step that many home brewers overlook.

• Why Coarse? A fine grind would expose too much surface area to the water over the 18-hour steep. This would lead to over-extraction and a muddy, gritty texture.
• The Result: A coarse grind allows water to flow freely and extract only the sweetest, most soluble compounds.

The Steeping

We combine the grounds with filtered water in large glass vessels. We do not refrigerate the brew immediately. Instead, we let it steep at room temperature for the first few hours to kickstart the extraction before moving it to a controlled cool environment.

The mixture steeps for a total of 18 to 20 hours. We have found that cutting it short at 12 hours results in a weak, under-developed flavour, while going past 24 hours introduces woody, papery notes from the bean structure.

The Filtration

After steeping, clarity is our priority. We filter the coffee twice. First, we pass it through a coarse mesh to remove the large grounds. Then, we pass it through a fine paper filter to catch the “fines” or sediment. This double filtration gives our cold-brew a clean, wine-like mouthfeel with zero grit.

The Serving

We serve our cold-brew kopi over ice in a tall glass. We do not add sugar by default because the caramelisation from the roasting process provides a natural sweetness. However, we do offer it with a splash of condensed milk for those who prefer the creamy indulgence of a traditional Kopi Peng.

Pairing Cold-Brew Kopi with Food

The low acidity and deep body of cold-brew kopi make it an incredible partner for food. Its bold flavour can stand up to rich dishes without being overwhelmed.

At Soooka, we recommend these specific pairings:

• Savoury Cakoi: The smoky coffee cuts through the fried dough’s richness. Try it with our Garlic Cakoi or the spicy signature cakoi for a savoury-sweet contrast.
• Sweet Cakoi with Kaya: Dip warm cakoi into cool, pandan-infused kaya while sipping cold brew. The temperature contrast between the warm bread and cold coffee is delightful.
• Braised Duck Noodles: Our comfort bowls are rich and savoury. The clean finish of the cold brew acts as a palate cleanser between bites of tender duck and herbal broth.

Try It Yourself

If you have never tried cold-brew kopi, we genuinely encourage you to give it a go. It might change your perspective on what Malaysian coffee can be. For those who already love Western cold brew, our version offers a bolder, nuttier profile that you won’t find elsewhere.

Visit our comfort food cafe in PJ in Damansara Perdana. You can find us near the auto workshops, just down the street from The Place. We are open daily from 10am to 10pm (weekends from 8am), except on Wednesdays. Our cold-brew kopi is ready to save you from the afternoon heat. It is refreshing, energising, and unmistakably Malaysian.