Rare Traditional Coffee making [4K]

Rare Traditional Coffee making [4K]

Coffee first becomes Singaporean kopi with the roasting process: the beans are roasted with butter or margarine (or lard!), and sometimes sugar, to lend them an especially rich, dark character. The shells turn oily and aromatic, caramelised and browned, but not burnt.

Once ground, the beans are brewed in a long-spouted pot inside a "sock," a small cloth sack that acts as an infuser. When your order is up, the slightly concentrated brew is poured into a small cup and mixed with your choice of canned dairy (never fresh), sugar, and water to thin out the cup. Look forward to sipping an intense but not overbearing drink with a subtle creaminess and surprising aromatic highlights.