Updated: Aug 27
To be honest, despite living in Singapore for 42 years, I still find myself struggling to order a satisfying cup of coffee or other beverages. So, I've decided it's high time for me to do some research and learn how to make proper drinks myself.
Sabana's Signature Blend...
Let's start with Kopi-O, which translates to "black coffee" in Hokkien. If you prefer your coffee on the sweeter side, feel free to add some sweetener, but personally, I enjoy mine without sugar.
To achieve that authentic aroma and flavor, it's crucial to use a Singapore blend coffee. I've opted for Sabana (not sponsored), as it captures the essence of a truly authentic cup of Kopi-O. If you don't have a cloth drip pot, you can give the V60 method a try. Cheers to exploring the world of coffee and discovering the perfect brew!
Singapore Blend Ground Coffee Preferably Sabana, 20g
Boiling Water, 200g + More
Cloth Drip Pot / V60
I am using my cloth pour over to make this coffee. You can also use V60.
"Wash" the cloth filter with boiling water and discard the water.
Add the coffee to the cloth filter.
Bloom the coffee with 40g of boiling water.
Sit for 30 seconds.
After 30 seconds, pour the remaining 160g of boiling water.
Move the cloth filter 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 process back to the pour over.
Pour into a serving glass.