Why is Kopi in S’pore so sweet & rich in caffeine?
Hint: It has to do with the beans.
Kopi, a quintessential part of Singaporean life, bears a unique blend of sweetness and high caffeine content. This ubiquitous beverage, now a timeless fixture in the nation's landscape, was once a foreign import. Originating from Europe, Kopi's journey to Singapore began as a European import. Unlike the Chinese, Malays, or Indians, who traditionally did not consume coffee, the drink's distinct characteristics - its sweet taste, variations (C, Gao, Kosong), and preparation method (multiple pourings through cloth filters) - have European origins.
The sock filter technique, employed in Kopi's preparation, was referenced in European records as early as the 18th century.
The drink's popularity surged after the collapse of coffee plantations in the Dutch East Indies, due to a coffee-leaf rust epidemic. This scarcity led to the use of more resilient robusta beans, which contain twice the caffeine of arabica beans. However, the higher caffeine level made the drink bitter and less appealing. The Hainanese community played a pivotal role in localising British coffee-drinking customs for the working class in Singapore.
They mastered the art of filtering coffee through cloth bags, serving it black, or sometimes with fresh milk and sugar. The bitterness of robusta beans was countered by frying them with margarine and sugar, adding salt midway through the frying, and then adding more sugar. The use of condensed milk, which was safer and cheaper than fresh milk, further enhanced the drink's flavor.
This evolution of Kopi mirrors the trajectory of Singapore's development, symbolising the country's historical twists and turns.
Written by urgent.news from Mothership's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
