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A Day in the Life of a Kopi-Kia
By Catherine Ling | Tuesday, Jul 16, 2013
 
Making good local-style coffee requires not just steady hands but knowledge about beans, preparation and temperature control. Good Morning Nanyang Cafe owner, Byron Shoh, has been doing this for eight years, so an experienced eye helps. His cafe has been quoted in Time Magazine as “one of the 24 Best Kept Secrets in the World”.
 

 
 
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