About Us

Kopi Kisar, a name actually given by a former co-founder who left not long after it was founded. The company was born during the CoVid era of 2021 by selling premium bottled coffee to homes and offices during the lockdown from Johor all the way to Kuala Lumpur. But the production was done right here in Melaka, the beloved state where the company was originally founded. From bottle coffees somehow eventually evolved into a cafe, and now trying to dip its toe into an online establishment.

Anywho, the name was catchy enough for the current sole-owner to just go along with it. Unlike the name, the recipes and everything else are done by himself and of course with the help of his loved ones. This is all his work in progress, it will always be his work in progress.

Running a brick-and-mortar coffee shop is no game for the faint of heart. One wrong step would still feel like a step forward, but what you don't know is actually the hidden peak is blazing on fire. Thankfully those physically and mentally drained days are over now, but we no longer can tolerate receiving complaints from customers stating they've been searching everywhere and still cannot find our replacement and how they missed every single sip of it. Yes, we heard you and we're sorry it took so long.

There's no more physical shop in operation and now Kopi Kisar is running 100% online with a future-private-dining planning in mind. We are sorry for all the hearts that we broke and the damages we had done along the way. Thus, we feel more comfortable turning it into a private entity with only focus to give the best online experience one can offer. Since a slow hand-pressed coffee was our chosen method, this one-man-show can only serve a few customers at one point of time. Great things take time, so does fixing your caffeine-needs properly. *winks

On the other hand, Hand-Press Coffee Club is actually a name for our movement or basically a brand that we created under Kopi Kisar for our beloved customers who enjoy our pressure-profiled coffees made by our manual Cafelat Robot. It's so distinctive that we believe it deserves its own cult following. Maybe a real coffee club with real perks and benefits, and real merchandise uniquely designed for our list of clientele soon in the future perhaps. Who knows.

Kopi Kisar is the very first brand in Melaka to fully emphasize on pressure-profiling coffee driven from a direct lever machine. This particular method of extracting coffee is so special and distinctive that it has its own group of people around the world practicing, preaching and perfecting this method religiously, #LeverFever. We think that by playing with pressure is the key to better tasting coffee and we would love to share it with everyone how beautiful the process is and how uniquely delicious it can be. Historically speaking, modern contemporary espresso was introduced by Achille Gaggia in 1947 who improved coffee extraction from burnt, bitter and thin to thick, rich and creamy by introducing 8-10 bar of pressure using the first lever-driven system, instead of the common 1-2 bar before that made perfected by Luigi Bezzerra, Moriondo, Koeler, just to name a few. Gaggia, who was working as a bartender from Milan, Italy had to find a bigger workshop to produce his ground-breaking coffee machine. That is when Faema (a coffee machine producer still exist up to this day) came into play. The very first "modern espresso" coffee machine was named literally translated to "Faema's Workshop, Gaggia's patent." Shortly after that Faema introduced Baby Faemina somewhere in 1950s, which is a manual hand-pressed coffee machine capable up to more than 9 bars of pressure, similar to Cafelat Robot today. Mr. Paul Pratt, owner of Cafelat Coffee Company and also an important figure in the third-wave coffee world today, took the Baby Faemina as a reference then improved and perfected the engineering and introduced it as Cafelat Robot in April 2016. Since then, the Robot family has been growing to all over the world. Currently, Kopikisar runs on a white Cafelat Robot (Pro Barista version) with Smart Espresso Profiler from Naked Portafilter (Hunggary) paired with Pyxis from Acaia. We have been "pressing" as much as 80 shots of coffee daily from our Robot since 2021.

Every single item that you see in the menu here have gone through an extensive amounts of experiments to make it the best among the best. We made mostly everything in-house from scratch simply because we think you deserved only the best. Although there's nothing as complicated as such a Foie Gras or Almas Caviar, but we still don't like shortcut, even when it comes to our simplest kaya-butter-toast.

"I gotta do what I think is right for the soul and that's why I and Kopikisar choose the path less taken, or as they said the road less travelled. We finally found home and we're on our way back."





Thank you so much for your never-ending support you amazing human being! Stay golden and keep grinding!

-KK.