It is said that coffee culture has been a part of the Singaporean lifestyle since the dawn of civillisation (just kidding, we only official existed 59 years ago!) While some might gravitate towards an iced hazelnut toffee latte for their midday OL (office lady) coffee runs, you may find that any given ungentrified individual would prefer the humble kopi.
Well now, what exactly is kopi? And where might one who finds themselves a cup on this little island?
Nanyang Coffee, more fondly known as kopi, is a traditional coffee beverage commonly found in maritime Southeast Asian nations. Its name is derived from the Malay language, one of the most commonly used vernacular in the region.
The beverage is typically brewed with roasted ground coffee beans in a specialized coffee sock. Due to its high caffine strength, it is commonly served with sugar and/or milk-based condiments, though there are coffee lunatics fanatics who enjoy the taste of pure black coffee, alternatively known as kopi o.
While it can be consumed at any time of the day (as long as you are ready to pull an all-nighter), kopi is typically the centerpiece in traditional breakfasts in Singapore. Most often, you will find the set contains toast with a thick chunk of butter and kaya—a rich coconut jam. The toast is paired with soft-boiled (poached) eggs topped with soy sauce and a dash of pepper.
There are other beverage options for non-coffee drinkers, such as teh (tea). The number of condiments and brews introduces a smorgasbord of combinations from which you can choose from.
Given the short-tempered nature of store owners at the kopitiam (local food and beverage hawakers in neighbourhoods), it is paramount to be familiar with the terminology before you begin to place your order. Otherwise, you run the risk of being on the wrong end of the good ol' dirty look from kopi uncle.
Don't be intimidated, though. Most younger Singaporeans aren't sure of what they order, let alone what makes up their favourite drink.
