Nanyang Kopi

is a staple in the heart of Singaporeans regardless of social class, ethnicity and age. Commonly brewed with a cotton sock filter. Classically drunk black.

Heap Seng Leong // Photo by Coffeeaddictsg

ALL YOU NEED TO KNOW

1. Cheaper: Historically, Robusta beans (used for Nanyang kopi) are predominantly farmed in parts of Southeast Asia countries. Due to its high caffeinated nature, the corps are pest-resistant which made it an easy harvest giving rise to higher yield than Arabica beans.
2. Roasting: Birthed from a delightful experiment by the influence of Torrefacto roasting method, beans are roasted in large-wok high-heat environment. Precisely wok hey! Additives such as white sugar, butter, or even maize are used to prevent oxidisation for extended shelf-life.
3. Freshness: Naturally bitter and exudes bolder profile. Aromatically nutty and ashy. A sign of rancid when coffee is less aromatic as it should be.
4. Caff Dosage: Caffeine content is believed to double than that of Arabica coffee bean.
5. Variations: choose your personal preference

kopi (by default)= with condensed milk

O = black with sugar

C = with evaporated milk and sugar

siew dai = lesser condensed milk

gah dai = extra condensed milk

kosong = without sugar nor milk

pok = lighter brew

di lo = concentrated

gu you = laced with butter

peng = iced

What is your favorite nanyang kopi variation? Share it with us!

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