It’s International Coffee Day on Oct 1, so raise your kopi-gao in tribute to this brew. If all the talk of cortado (almost equal parts espresso and milk) and piccolo latte (think baby latte) leaves you colder than a well, cold brew, we understand. Sometimes, nothing beats a good kopi-peng from a kopitiam. Here are five reasons why you still love the taste your favourite kopi over a macchiato.

1. Because of the caffeine kick

Most kopitiams use robusta beans and some mix them with Arabica beans. Yes, coffee snobs, we know robusta beans are considered to be of poorer quality compared to the Arabica beans used at cafes. But we bet you don’t get the same rush a kopi-o provides. Robusta beans have three times the amount of caffeine compared to Arabica beans, so that explains the kick we love so much.

2. Because the best kopitiams know exactly how to roast the beans

At kopi institution Tong Ah at Keong Saik Road, fourth-generation owner Tang Chew Fue reveals everything needs to be perfect at the roasting stage. “A small fire should be used—over-roasting makes them bitter and acidic. If too much sugar is added during roasting, the coffee will turn out tasting sour if it is not well-handled.” Now you know.

3. Because your kopi uncles and aunties are just very experienced, okay?

Yes, these uncles and aunties are your old-school baristas who know exactly how to pull the coffee and have found their individual style. “If you brew coffee in a rigid way, you will not be able to make good coffee even if you do it for many years,” said the 52-year-old Tang, who started making coffee at 13 years old, adding that this judgement only comes with experience.

4. Because your favourite kopi will not be the same as your friends’

Kopi expert and owner of Yang Seah Coffee Powder Manufacturer Lim Yong Hwe explains the way beans are roasted will produce different flavours. Different kopitiams do it differently. If you find yourself dismissing your friend’s favourite kopi-peng, that is the reason for it. For instance, some kopitiams may prefer to produce Fuzhou-style roasted beans where sugar is melted before the beans is roasted while others go for the Hainan-style—typically lighter and beans are roasted with unmelted sugar.

5. Because you grew up with it

It’s that comfortable feeling of familiarity— being at a kopitiam, shooting the breeze with friends and having a perfectly made kopi-c. It is simply part of our Singaporean food culture. We do this for breakfast with kaya toast, for lunch with nasi padang and for suppers with prata. Now, how could a latte possibly top it?