The local traditional nanyang coffee which we local called it kopi is a popular and well beloved daily consumed beverage in Singapore. This beverage has its rich culture and history in this part of the world. I am one of the local who loves kopi. I need my daily morning dose of kopi to boost my energy level. Lol.
In recent years, there has been much fave on the espresso based coffee in Singapore. So much so till bloggers have been hopping around cafe in Singaore to blog about the newest kid on the block. What about our local traditional nanyang coffee? It is a pity that not much attention has been given to the local traditional nanyang coffee.
The kopi is, in very way, different from the espresso based coffee. From roasting of coffee beans to brewing; the type of milk used and its proportion of milk added are different from its “counterpart”, the espresso based coffee. The beans used to brew the kopi are roasted with a little sugar. The beans are grind just when about to brew so that minimum fragrance and aroma of the coffee are lost. The boiling water is poured over the freshly grind coffee. Keep stirring the mixture for a minute or two. Next, the coffee is transferred between two containers for a few times. Lastly, the coffee is poured over a cloth to filter the coffee power, leaving the coffee drink in the container. Now the coffee is ready to serve. These steps may sound simple but it takes a skillful “barista” to make a great cup of coffee.
Like the espresso based coffee, you can customise your cup of coffee too. Depending on your preference, whether you like it concentrated or diluted; sweetness level; the type of milk, evaporated milk or condensed milk or maybe simply black.
There are many stores that serve a great cup of kopi. One of the store that I frequent on the weekend is at Chinatown. It was the top eight finalist during the “2013 In Search of the Best Coffee” competition. The coffee has a good coffee aroma, the bitterness of the coffee is very minimal and most importantly, it does not have a sour after taste. What I like best is that, the “baritas” is very careful in the amount of sugar added to the kopi especially when you do not want your drink too sweet.
So now how do you order your cup of kopi? You can check out my blog on “Step by step guide to order your coffee at local coffee stall in Singapore”
Tai Hwa Coffee Stall
Block 335 Smith Street, Chinatown Complex, #02-152, Singapore 050335
As early as 0730, till late about 2100
By MRT: Northeast line at Chinatown station or East West line at Outram Park station
By Bus: alight at New Bridge Road bus stop 2, 12, 33, 54, 63, 80, 124, 143, 147, 190, 851, 961, 970, CT8, CT18, CT28;
alight at South Bridge Road bus stop 61, 80, 145, 166, 197;
alight at Eu Tong Seng bus stop, outside People’s Park Complex 2, 12, 33, 61, 63, 143, 197, 961, 970, CT8, CT18, CT28;
alight at Eu Tong Seng, outside People’s Park Center 54, 124, 145, 147, 166, 190, 851
Tip: The stall is located at the red zone. The food center is divided into four colour zones; yellow, red, blue and green. You can identify the zone by looking at the colour of the tables and chairs.
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