Coffee, the lifeblood of Singapore of all ages, is the main drink many enjoy before starting their day activities.
The Chinese brought coffee to the country from Indonesia, which the Arabs first introduced through trade.
Local coffee near me is made from Robusta coffee beans roasted with sugar and margarine using high heat to caramelize the beans and bring out their flavor.
The ground coffee is mixed with hot water and filtered in a flannel sock filter. A wallet-safe blend of caffeinated beverages, coffee is so deeply embedded in Singapore’s culinary culture that we have unique mixes and terms when ordering variations.
Experience the local coffee culture and practice your coffee ordering skills at these well-known outlets:
For a taste of the past
Admire the classic local coffee shop charm with your order still counted with the abacus and the coffee beans roasting on the worn-out charcoal stove. Located just off the Lavender MRT and close to the Kampong Gelam district, Heap Seng Leong is one of those coffee shops where you can have a smooth and creamy cup of gu you (coffee with butter)—the butter helps the coffee mix creamier.
New Era Coffee
Offering a traditional coffee blend with a bit of a twist, sample their Almond Ginger Kopi, which adds a nutty and spice aroma to a regular coffee blend, or if you prefer a sweeter, their Butter Pecan Latte is a bestseller with a smooth and creamy taste.
Be sure to sample their French toast while sipping breakfast coffee. This is one of the few coffee shops that still prepares a local specialty breakfast using charcoal.
Most Singaporeans think that coffee is not the same as regular coffee. It is even more delicious. Unlike the Arabica beans commonly used in many cafes, Robusta beans—a little sourer and have a stronger taste—are roasted in a pan with sugar and margarine until they turn a dark brown.
What is cold brew coffee?
If you are a coffee lover, you can enjoy a variety of coffee menus made from coffee beans from various parts of the world.
Simply put, cold brew is a “brewing” black coffee grounds with cold water (or room temperature water) for approximately 12-24 hours to get the optimal taste.
You can “brew” the ground coffee of your choice by soaking it in a glass and then allowing it to cool and filter, or using a special coffee brewer, such as a french press or cold drip.
This cold brewing technique will produce a strong coffee concentrate. This coffee concentrate can be drunk directly as black coffee without further ado or added with milk, creamer, sugar, or other sweeteners to mix other coffee creations. For example, cappuccino.
Meanwhile, cold brew takes up to 18-24 hours to produce a concentrate. This process, similar to infused water, produces a smoother taste and aroma. This is what causes cold brew coffee to taste sweeter. You can also serve this concentrate cold with ice cubes without worrying about getting a taste that is too bland because it is runny.
Cold brew coffee concentrate can stay fresh for up to two weeks if you store it in the refrigerator.
