Singapore
Singapore's coffee scene is incredibly diverse, showcasing a fascinating blend of its heritage and modern influences. You'll find the iconic traditional "kopi" from local hawker centers and kopitiams (coffee shops), alongside a thriving international cafe culture.
The traditional "kopi" is distinct: it typically uses Robusta beans, which are roasted with sugar and margarine (and sometimes corn or other additives) to give them a unique caramelised, rich, and slightly nutty flavor. This concoction is then brewed using a "sock" filter (a cloth filter bag).
Here's a comprehensive guide to ordering coffee in Singapore:
Traditional Kopitiam Coffee (Kopi) - The Local Lingo is Key.
The term "Kopi" is Malay for coffee, but in Singapore, it's used with various Hokkien and Cantonese suffixes to specify the preparation.
Kopi: The standard default.
What's in it: Black coffee with sweetened condensed milk and sugar. It's strong, sweet, and creamy.
How to order: Just "Kopi."
Kopi-O: "O" (乌) means "black" in Hokkien.
What's in it: Black coffee with sugar, no milk.
How to order: "Kopi-O."
Kopi-O-Kosong: "Kosong" (空) means "empty" or "zero" in Malay, indicating no sugar.
What's in it: Black coffee with no sugar and no milk. This is for purists who prefer plain black coffee.
How to order: "Kopi-O-Kosong."
Kopi-C: "C" refers to "Carnation" brand evaporated milk, which was commonly used.
What's in it: Black coffee with evaporated milk and sugar. Less sweet and creamier than "Kopi."
How to order: "Kopi-C."
Kopi-C-Kosong:
What's in it: Black coffee with evaporated milk and no sugar.
How to order: "Kopi-C-Kosong."
Modifiers (Add these to any of the above Kopi types):
Peng (冰): "Ice" in Hokkien.
What it does: Makes any coffee iced.
How to use: Add to the end, e.g., "Kopi Peng" (iced coffee with condensed milk and sugar), "Kopi-O Peng" (iced black coffee with sugar).
Gao (厚): "Thick" or "strong" in Hokkien.
What it does: Uses more coffee powder for a stronger brew.
How to use: Add to the end, e.g., "Kopi Gao" (strong Kopi), "Kopi-O Gao" (strong Kopi-O).
Po (薄): "Thin" or "diluted" in Hokkien.
What it does: Uses less coffee powder or more water for a weaker brew.
How to use: Add to the end, e.g., "Kopi Po" (weak Kopi).
Siew Dai (少底): "Less sweet" in Cantonese.
What it does: Uses less sugar or condensed milk.
How to use: Add to the end, e.g., "Kopi Siew Dai" (Kopi with less condensed milk/sugar), "Kopi-O Siew Dai" (Kopi-O with less sugar).
Gah Dai (加底): "More sweet" or "extra sugar" in Cantonese.
What it does: Uses more sugar or condensed milk.
How to use: Add to the end, e.g., "Kopi Gah Dai" (Kopi with more condensed milk/sugar).
Di Lo (直下): "Pour all the way" or "extra thick" in Hokkien.
What it does: Means extremely thick, often with no added water to dilute.
How to use: "Kopi-O Kosong Di Lo" (extra thick black coffee, no milk, no sugar).
Other Traditional/Unique Kopi Varieties:
Kopi Tarik: "Tarik" means "to pull" in Malay.
What's in it: Strong coffee (usually with condensed milk) that is repeatedly poured ("pulled") back and forth between two containers from a height. This aeration process creates a frothy top and thoroughly mixes the ingredients.
How to order: "Kopi Tarik."
Kopi Gu You (Kopi Butter): "Gu You" means "butter" in Hokkien.
What's in it: Traditional Kopi (with condensed milk and sugar) with a slice of butter added. This adds a unique richness, smoothness, and sometimes a slightly salty note.
How to order: "Kopi Gu You."
Yuan Yang (鴛鴦): A popular Hong Kong-influenced drink, also found in Singapore.
What's in it: A mix of coffee and tea (often with condensed milk). It combines the bitterness of coffee with the astringency and aroma of tea.
How to order: "Yuan Yang" (or "Yin Yang").
Modern Cafe-Style Coffees:
Singapore's cafe scene is booming, offering a wide array of Western-style espresso-based drinks using Arabica beans, often from specialty roasters (both local and international). These are found in cafes, shopping malls, and increasingly in upscale food courts.
Espresso: A concentrated shot of coffee.
Americano: Espresso diluted with hot water.
Cappuccino: Espresso with steamed milk and a thick layer of foam.
Latte (Caffè Latte): Espresso with a larger proportion of steamed milk and a thin layer of foam. Common variations include:
Flavored Lattes: Caramel Latte, Vanilla Latte, Hazelnut Latte, etc.
Mocha: Espresso, steamed milk, and chocolate (syrup or powder), often topped with whipped cream.
Flat White: Espresso with velvety steamed milk, less foam than a cappuccino, for a stronger coffee taste.
Macchiato (Caffè Macchiato / Latte Macchiato):
Caffè Macchiato: Espresso "marked" with a dollop of foamed milk.
Latte Macchiato: Steamed milk "stained" with espresso, poured in layers.
Cold Brew: Coffee steeped in cold water for an extended period, resulting in a smooth, less acidic concentrate.
Iced Coffee: Typically hot-brewed coffee served over ice, often with milk and sugar.
Iced Latte: Espresso poured over ice and topped with cold milk.
Frappe / Blended Coffee: Blended iced coffee drinks, often with ice, milk, syrup, and sometimes whipped cream. Very popular.
Pour-over / Drip Coffee: Many specialty cafes offer manual brewing methods (like V60, Chemex, Aeropress) to highlight the nuances of single-origin beans.
What's in it: Coffee brewed by slowly pouring hot water over ground coffee in a filter. This method emphasizes clarity and flavor.
How to order: Ask for "Pour-over" or inquire about their available single-origin beans and brewing methods.
Ordering Tips:
Hawker Centers/Kopitiams: Stick to the "Kopi" lingo as detailed above. It's efficient and expected.
"Da Bao" (打包): If you want your coffee to take away, add "da bao" to the end of your order. Traditional kopi takeaways are often served in a plastic bag with a straw!
Cafes: Use standard English terms for international coffee drinks.
Sweetness: Traditional kopi is very sweet. If you're not used to it, "Siew Dai" is your friend.
Robusta vs. Arabica: Be aware that traditional kopi typically uses robusta, while modern cafes use arabica. The flavor profiles are quite different!
Singapore offers a fantastic journey for coffee lovers, from the unique local brews to the global cafe experience.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.