[Written in partnership with Koppiku, but the editorial team had full control over the content.]
We get it.
Since Vulcan Post had its start, we’ve talked to countless coffee businesses, from cafes to roasteries to coffee chains and even bean suppliers.
And since coffee has long been a point of interest among the general public, it’s hard to really be innovative in this well-explored space.
Or is it?
Conducting the experiments
Since their naissance in 2023, the coffee chain Koppiku has grown to become a prominent player within the local coffee industry, competing with the likes of other major chains such as ZUS Coffee and Gigi Coffee.
Now, with nearly 40 outlets across the Klang Valley and Pahang, Koppiku has proven itself worthy of a customer base, and they’re committed to keeping them by constantly offering fans something new for their palates.
“We’re always experimenting with new flavours and ideas,” said CEO and co-founder, Rajiv Bhanot, who was inspired to start the brand out of a dream to make specialty coffee accessible.
Indeed, since the launch of their RM7.50 Matcha Latte in November last year, the brand has been dedicated to finding their next big thing to offer customers via regular R&D and experimenting with new flavours and ideas.
“A lot of our inspiration comes from festive seasons, customer feedback, or just trends we’re excited about.”
“Seasonal and local ingredients play a role when it fits, but more importantly, we try to launch drinks we know Malaysians will enjoy,” Koppiku shared to us.
Indeed, with drinks like Cereal Latte and Chocosaurus, a twist on the local Milo Dinosaur, Koppiku is unmistakably Malaysian, with seasonal offerings like their pineapple-flavoured line of drinks in view of Chinese New Year proving this even more.
Listening to the feedback
Via these limited-time offerings (LTOs), the brand has taken on the ‘try and see’ approach, paying attention to the products’ reception and feedback and even letting customers ‘vote’ on their favourites through social media or in-store events for their next permanent addition.
“Some LTOs that made it to the main menu were actually chosen by the community, which makes it feel collaborative and meaningful,” said the brand.
In particular, after the praises and positive feedback of their limited-time Koppi Matcha Latte, the drink had earned its spot as a permanent menu item.
Indeed, Koppiku is set on working with their customer base to come up with a successful product, giving fans an active role in their menu curation.
“If there’s a drink you love, don’t stop telling us. Every DM, comment, or shoutout matters. The more we hear about it, the more likely it is to make a comeback or even earn a spot on the main menu. Let us know your favourites, we’re always listening,” they added.
Keeping them on their toes
With their latest LTO, Tea-Ramisu, offering consumers the well-loved milk tea drink with an Italian twist, Koppiku has proven its dedication to keeping their menu fresh without compromising on their Malaysian roots or principle of accessibility.
“Specialty coffee should be accessible. Tak kisah if you’re a CEO of an organisation, a university student, a person heading to the office in the morning, [or] a housewife that’s just got done with chores,” said Rajiv.
We want to be affordable and accessible to everyone.
Rajiv Bhanot, CEO and co-founder of Koppiku
And as the brand looks to open more stores across the peninsula, bringing affordable specialty coffee and their signature pale-green Airstream trailers to more people, the 1.5-year-old brand is certainly one to look out for if you’re looking for a little twist to your standard cup of Joe.
Featured Image Credit: Koppiku
