12 Kopi Recipes from Singapore • Coffee Culture • Bunaa

Singaporeans love coffee

Since the early 20th century, they enjoy their daily caffeine kick.
As in Malaysia, the “original” Singapore coffee is roasted with sugar (and margarine) using the Torrefacto method.
The original preparation you get in many cafes, the so-called Kopi Tiams.
The coffee is poured into Singapore’s typical large stainless steel cans, which hold huge cotton coffee filters and are called “socks” because of their similarity.
At the traditional Singapore breakfast you have a kaya toast (toast with coconut jam and butter) with your kopi.

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Traditional Preparation Kopi: coffee with condensed milk

Kopi-O: coffee with sugar
Kopi-O kosong: coffee without sugar
Kopi-C: coffee with canned milk and sugar
Kopi-poh: extended coffee
Kopi-gao: “thicker” coffee, similar to the double espresso
Kopi-siew-dai: coffee with little sugar and condensed milk
Kopi-di-lo: coffee without dilution

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Kopi Gu You/ Kopi gu yu

Add 2-4 tsp sweetened condensed milk in a glass
Carefully pour in strong filter coffee.
Finally, add a slice of butter on top of the coffee.

Kopi Tarik

Kopi Si Kosong

Kopi Peng

Iced coffee with sweetened condensed milk

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Coffee in Singapore