Drinks
Authentic Singaporean Nanyang Coffee (Kopi and Kopi O)
Experience the bold, buttery aroma of authentic Singaporean Nanyang coffee right in your kitchen. Whether you prefer it black and sweet (Kopi O) or creamy with condensed milk (Kopi), this guide brings the kopitiam soul to your breakfast table using simple home techniques.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
- Level
- Easy
- Per serving
- 125 kcal
Method
Preheat your coffee pot and ceramic cups by rinsing them with boiling water. This is essential to maintain the high temperature required for the coffee extraction.
Place the Nanyang coffee powder into a cloth coffee sock (filter bag). Place the sock inside a deep pitcher or coffee pot.
Pour 500ml of boiling water (approximately 95°C) directly onto the powder inside the sock. Use a long spoon to stir the grounds within the sock to ensure all powder is saturated.
Let the coffee steep for 3 to 5 minutes. The longer it steeps, the 'gao' (stronger) the brew will be.
Lift the coffee sock and allow the liquid to drain completely. For a smoother, more aerated finish, pour the coffee through the sock into another pitcher 2-3 times—this is known as 'pulling'.
To assemble Kopi: Place 1 tablespoon of condensed milk and 1/2 tablespoon of evaporated milk into a cup. Pour the hot brewed coffee over the milk and stir vigorously.
To assemble Kopi O: Place 1-2 teaspoons of sugar in a cup. Pour the hot brewed coffee over the sugar and stir until fully dissolved.
Notes
Use Nanyang-style coffee powder specifically, as it is roasted with margarine and sugar to create the unique caramelized, smoky profile found in Singapore.
For a 'Kopi C' version, use evaporated milk and sugar instead of condensed milk.
Always store your coffee powder in an airtight container in a cool, dark place to keep the oils from going rancid.
If the coffee is too strong, you can 'po' (thin) it with a little extra hot water after brewing.
