top of page


I must admit, I thought I stumbled upon a hidden gem, a coffee revelation. But alas, I discovered that this delightful cup of Joe already had its place in Singapore's coffee culture. Allow me to introduce you to the "Kopiccino," a clever twist on the traditional Cappuccino.

Sabana's Signature Blend...

In a nutshell, it's a creation where Singaporean brewed coffee takes center stage, crowned with a frothy milk topping instead of the customary evaporated milk. Call me biased, but there's something uniquely satisfying about this Kopiccino that seems to resonate more with my taste buds than its Kopi-C counterpart.

So, I extend an invitation: why not embark on this flavor journey and give this Kopiccino a well-deserved shot? Cheers to new coffee adventures!



(Serve 1)

  • Singapore Blend Ground Coffee Preferably Sabana, 20g

  • Boiling Water, 200g + More

  • Whole Milk, To Froth Or Oat Milk Homemade



  • Cloth Drip Pot / V60

  • Sauce Pot

  • Milk Frother



  1. I am using my drip pot to make this coffee. You can also use V60.

  2. "Wash" the drip cloth with boiling water and discard the water.

  3. Add the coffee to the drip cloth.

  4. Bloom the coffee with 40g of boiling water.

  5. Sit for 30 seconds.

  6. After 30 seconds, pour the remaining 160g of boiling water.

  7. Move the drip cloth in an up-and-down motion, they called this "pulling".

  8. Once the coffee has completely dripped, pour over into the sauce pot in a pulling motion as well.

  9. Repeat the step back to the drip pot.

  10. Froth milk with a milk frother until foamy.

  11. Pour the coffee into a serving cup to about 3/4 way full.

  12. Pour in the frothed evaporated milk.

  13. Top the coffee with some foam.

  14. Serve immediately.

  15. Cheers!



Recipe Video:

8 views0 comments

Recent Posts

See All


bottom of page