The traditional Singapore kopi (coffee) is made using coffee powder from wok-roasted beans with sugar, margarine and occasionally corn is added. The old school an authentic Hainanese kopitiam of coffeeshops, brew and percolate them in a watering can-like pot with a coffee filter or socks. Condensed and/or evaporated milk is added and often served in thick white china or regular glass cups. They used to put it in plastic bags and even used and cleansed beer bottles or tin cans for takeaway orders, but that’s rare these days.
166 Jalan Besar #02-43, Berseh Food Ctr (Map) Mon – Fri: 7am – 2pm, Sun: 7am – 12pm Sat
The boss paid another old master some years back, a cool $3000, to learn the art of Hainan kopi or coffee. There is a smoothness in his brew due to a few reasons, one is the beans used (largely robusta) and the supply quality. There is also how he brews the cuppa. The water is not overly hot that it sears the powder. Have it Kopi – c style (done with evaporated milk) and ask for his roti kaya, where he uses a toasted soft square bun with a wedge of butter.
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