If you’ve ever sipped on a cup of Singapore-style kopi from a hawker stall, you know it hits differently. Strong, smooth, and satisfyingly sweet—kopi is more than just local coffee; it’s a daily ritual and a cultural icon. And yes, you can absolutely recreate this bold brew at home!
Here’s how to brew kopi like a true hawker stall pro.
First, What Is Kopi?
In Singapore and Malaysia, “kopi” refers to a traditional coffee drink made using robusta beans roasted with sugar and margarine, giving it a dark, almost burnt intensity.
It’s brewed using a cloth sock filter, sweetened with condensed milk, and served hot or iced depending on your order: kopi o, kopi c, kopi peng, and more.
What You’ll Need to Brew Kopi at Home
To master the hawker stall kopi style, gather these essentials:
Ingredients:
- Traditional dark roasted robusta coffee powder (available at wet markets or brands like Lam Yeo, Kim Guan Guan)
- Sweetened condensed milk or evaporated milk (depending on your kopi variation)
- Sugar (optional)
- Hot water
Tools:
- Kopi “sock” filter (nylon coffee strainer with a metal ring and long handle)
- Metal coffee pot or saucepan
- Serving mug or glass
Step-by-Step: How to Brew Kopi at Home
Step 1: Boil the Water
Bring about 300 ml of water to a rolling boil in a metal pot. Hawker stalls typically use very hot water to extract maximum strength from the coffee powder.
Step 2: Add Coffee Grounds to Sock
Scoop 2–3 heaping tablespoons of kopi powder into the sock filter, depending on how strong you want your brew.
Step 3: Pour Water Through the Sock
Place the sock over your pot or mug and slowly pour the boiling water through. Let it drip for a minute.
For an authentic flavour, many hawkers repeat this step by lifting the sock and pouring the coffee through again. This “pulling” process enhances the body and aroma.
Step 4: Add Condensed Milk or Evaporated Milk
- For Kopi: Add 2 teaspoons of condensed milk directly into your cup before pouring in the hot coffee.
- For Kopi C: Use evaporated milk + sugar.
- For Kopi O: Skip the milk, just add sugar to taste.
Remember to mix well!
Step 5: Serve It Hot or Iced
For kopi peng (iced kopi), fill a glass with ice before pouring the coffee over it. For extra authenticity, use a plastic bag with string in true da bao style.
Pro Tips from the Hawker Stall Uncles
Here are some insider tips on how to level up your kopi game to make the most legit (& delicious!) brew.
- Use freshly boiled water to maintain flavor strength.
- Pull the kopi between two containers to cool it slightly and give it that foamy top.
- Don’t use Arabica if you want it truly authentic: robusta is key to that bold, bitter flavour.
- Practice makes perfect. Hawker uncles and aunties have been doing this for years—so give yourself time!
Brewing kopi at home is a beautiful way to connect with Singapore’s coffee culture. With the right ingredients and a bit of technique, you’ll be sipping like a true hawker stall regular in no time. Whether you love your kopi thick and sweet or light and kosong, the taste of tradition is just a pour away.
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