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.
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
- 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 Si Kosong
Iced coffee with sweetened condensed milk
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