Oh, the magic of Kopi-C Peng! It's a drink that truly hits the spot on those hot and humid days. The "C" in Kopi-C stands for Carnation, a popular brand of evaporated milk that has sort of become synonymous with this type of coffee in Singapore. Isn't it funny how a brand can work its way into a culture like that?
Sabana's Signature Blend...
When you sip on a Kopi-C Peng, you're not just cooling off; you're also taking a gulp of local culture and history. It's an unspoken nod to the influence of brand names in our everyday lingo, and it's one of those uniquely Singaporean quirks that make our food and drink scene so interesting. Let's dive into the recipe.
Coffee Freshly Brewed, 1 Serving
Singapore Blend Ground Coffee Preferably Sabana, 20g + More For Dusting
Boiling Water, 200g + More
Evaporated Milk, To Froth
Cloth Drip Pot / V60
Ice Cube Tray
Fill the ice cube tray with freshly brewed coffee.
Freeze overnight to make coffee ice cubes.
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.
Pour the brewed coffee into a cup and chill in the fridge for at least 2 hrs.
Place the coffee ice cubes in a serving glass.
Froth evaporated milk with a milk frother until foamy.
Pour the evaporated milk into the glass to about 1/2 way full.
Next, pour in the chilled coffee.