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Kopi O – Black Coffee Kopitiam Style
You get Kopi O in every Malaysian kopitiam, the old coffee houses with a Chinese heritage. The roasters roast robusta beans with sugar and margarine until they gleam almost black. From them you brew a strong, slightly caramel coffee in a cloth sock and drink it with sugar. The O stands for black in the Hokkien dialect. Kaya toast with coconut jam and soft-boiled eggs with soy sauce go well with it.
Kopi O – Black Coffee Kopitiam Style
Laura Chen
1
5 minutes
5 minutes
45
Malaysian
Drink
Kopi O is the sweetened black coffee of Malaysian kopitiams. The beans are robusta, roasted dark with sugar and margarine, and you pour the coffee through a cloth sock. In Indonesian kopi tubruk the grounds stay in the glass, while Kopi O comes filtered into the cup with a caramel bitterness.
Ingredients
- 20 g kopi powder (Malaysian robusta, roasted with sugar and margarine)
- 300 ml water
- 10 g sugar (2 tsp)
Instructions
- Bring the water to a rolling boil.
- Rinse the coffee cup and pitcher with 50 ml of hot water so the coffee does not cool down.
- Put the coffee powder in a cloth sock, hang it in the pitcher and pour 100 ml of water over it. Stir briefly and pour in the remaining 150 ml.
- Let the coffee steep for 4 minutes, until it is deep black.
- Lift out the sock and pour the coffee back and forth between the pitcher and a second vessel twice from a height of about 20 cm. This cools it to drinking temperature and gives it a little foam.
- Put the sugar in the cup, pour the coffee over it and stir until the sugar has dissolved.
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