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Eat & Drink

Your Daily Grind – Kopi

Ryan Chia
28 Jul 2023

In the bustling city of Singapore, there exists a cultural bond that runs deeper than the love for just any drink. It is a connection that weaves through generations, uniting the young and old. And that is “Kopi” (pronounced ‘Co-peeh’), the go-to drink that many locals kickstart their day with.

For non-locals, you might be wondering what “Kopi” is, but it is never too late to learn the lingo.

The word “Kopi” is derived from the Malay language, and it simply means Coffee.

You might also ask what is “Kopitiam” then? Now that you know “kopi” means coffee, “tiam” is the Hokkien (or Fukienese) word for shop. Hence, Kopitiam translates literally to “coffee shop”.

More Than Just a Caffeinated Beverage

The history of kopi in Singapore can be traced back to the early 19th century when Chinese immigrants introduced the coffee culture to the island. As a trade hub and free port in maritime Southeast Asia, its coffee culture has been influenced by immigrants and merchants from around the world for hundreds of years.

They brought along traditional coffee beans and brewing methods that soon evolved to cater to the local palate. 

Kopi represents a shared heritage, a way of life, and a sense of belonging for the people of Singapore. In fact, a reflection of Singapore’s rich polyglot culture.

Bringing Kopi Closer to TMCC Members

The F&B team has recently introduced a new local coffee, replacing the regular Espresso blend with a 100% Nanyang Robusta coffee bean variety that is roasted with butter and sugar. This change now offers Members local coffee with an authentic Singaporean Nanyang Roast, boasting captivating aromas from the caramelised coffee beans and an enchanting taste that delights your palates.

Let’s find out how TMCC brews coffee the traditional way:

Step 1: Pour in the Nanyang Robusta coffee powder into the traditional Short & Fat Coffee Pot.
Step 2: Add 2 litres of hot water into the Short & Fat Coffee kettle twice. Let it steep for 3 to 5 minutes for a richer flavour and aroma. Never allow it to go past 5 minutes as that will result in over extraction of your coffee and contribute to bitter flavours.
Step 3: While simmering, stir the coffee in 1 direction to achieve an even extraction and consistent brew.
Step 4: The coffee is triple-brewed by pouring each brew from back through the sock filter at least three times. This technique is called ‘Pulling’, designed to extract the most out of the coffee powder and produce a rich master brew and is the basis of kopi mixology.
Step 5: At this stage is where customisation happens but you may choose to have black coffee or “Kopi-Kosong” as it is now. Otherwise, you can add condensed milk, or sugar based on your personal preference

The Coffee Language

Ordering a cup of kopi can be an art. The lingo used to specify one’s coffee preferences is a language unique to Singapore.

In its default form, a kopi is served with carnation milk in it. Alternatively, you have the option to customise your kopi at TMCC dining outlets:

Kopi: Black Coffee with condensed milk

Kopi Peng: Sweet black coffee with condensed milk and ice

Kopi O Siew Dai: Black coffee with less sugar

Kopi-O: Sweet black coffee

Kopi-Kosong: Unsweetened black coffee

Kopi Kosong Peng: Unsweetened black coffee with ice

Kopi-O Peng: Sweet black coffee with ice

Kopi Gah Dai: Black coffee with extra condensed milk

Kopi Po: A weaker coffee with condensed milk

Kopi Gau: Strong coffee with condensed milk

Kopi-C: Coffee with unsweetened evaporated milk (the C is for Carnation); but they’ll still add sugar

Kopi Ta Bao: To-go or takeaway

Credits: sg101.gov.sg
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