Copious kopi
Hello,
The Singaporean kopi experience is for everyone. Affordably utilitarian yet excellent to taste, our local kopi sports a specific roast of robusta bean, and typically mixed with margarine to produce a caramelised crust. Skilfully brewed and pulled from heights through a cloth sock filter to aerate the jet-black liquid, the resulting sip is a unique expression that is smooth, thick and bittersweet.
Against the rising tide of third-wave speciality coffee and lesser appreciation from the tenderfoot, this niche style of brewing kopi may soon be a thing of the past. Thankfully, this beverage is still readily available around the island. Here’s our list of some of the best kopis you can sip on—preferably, with a delectable side of kaya toast.
Dudi Aureus
Senior Dining Editor, Singapore
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