Updated: Aug 20
By now, you might be familiar with my ongoing beverage adventure in Singapore. Even today, I find myself facing the challenge of ordering the perfect cup. Now, let's talk about a local favorite known as "Kopi-C". This unique variation swaps out regular milk for evaporated milk, creating a delightfully rich, creamy, and slightly sweet coffee experience.
Sabana's Signature Blend...
The big question: Is this an improvement over your typical coffee? Well, it's definitely different. Adjusting to the flavor might take a few sips, as it stands apart from the usual. But is it inherently better? That's a matter of personal taste, as we all hold our own preference when it comes to that cherished cup of coffee. Cheers to that!
Singapore Blend Ground Coffee Preferably Sabana, 20g + More For Dusting
Boiling Water, 200g + More
Evaporated Milk, To Froth
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.
Froth evaporated milk with a milk frother until foamy.
Pour the coffee to a serving cup to about 3/4 way full.
Pour in the frothed evaporated milk.
Top the coffee with some foam.
Dust with some ground coffee.