I often find myself mistakenly receiving the wrong coffee order, particularly when I ask for "Kopi." Instead of getting the black coffee I desire, I am usually served coffee with condensed milk. Personally, I prefer my coffee without sugar, cream, or milk, enjoying it in its pure black form. I find that it allows me to fully appreciate the flavors and nuances of the coffee itself.
Sabana's Signature Blend...
Nevertheless, let me introduce you to Kopi, "pulled" coffee with condensed milk. I must admit that the sweetness of the condensed milk can sometimes overpower the coffee flavor. What are your thoughts? How do you like your coffee? Would you be willing to give this Kopi a try? Let's delve into the recipe and explore the rich flavors of this traditional beverage.
Singapore Blend Ground Coffee Preferably Sabana, 20g
Boiling Water, 200g + More
Condensed Milk, 2 TBSP Adjust To Preference
Cloth Drip Pot / V60
I am using my drip pot to make this coffee. You can also use V60.
"Wash" the drip cloth with boiling water and discard the water.
Add the coffee to the drip cloth.
Bloom the coffee with 40g of boiling water.
Sit for 30 seconds.
After 30 seconds, pour the remaining 160g of boiling water.
Move the drip cloth in an up-and-down motion, they called this "pulling".
Once the coffee has completely dripped, pour over into the sauce pot in a pulling motion as well.
Repeat the step back to the drip pot.
Add condensed milk to a serving glass.
Pour the coffee over the condensed milk.
Give it a stir to become homogenous.