KOPI aka COFFEE

"Coffee smells like freshly ground heaven. ~ Jessi Lane Adams"

Traditional kopitiam will have porcelain cups and saucers.

"Kopi" is the Hokkien and Malay word for coffee. In many parts of the world, coffee is not just the elixir of choice but also a very important part of culture. In Malaysia as well as Singpore, our local kopi-tiam (coffee shop in Hokkien word) is the melting pot of the community. For all local coffee connoisseurs, kopi-tiam is a must. Despite the exodus of our Malaysian coffee-drinking society from kopi-tiams early in the century to the recent advent of European-style cafes and bistros, our kopi tiam still figures prominently as an important part in the local scene.

Coffee has probably been consumed in Malaysia since the 15th century. It was migrated from the Middle Eastern traders to the Sultanate of Malacca's ports not long after it appeared in Mecca and Medina. It wasnt grown in Malaysia until the British began cultivating it in Cameron Highlands around 1800s'.

Malaysian coffee, unlike its western counterparts, is usually roasted in margarine until charcoal black. After the skillful "tauke" (barista) made it into the cup, it's usually ink black. It tastes sourish bitter with a little hint of charcoal. Unlike Starbucks or Costa, local Malaysia use a 'sock' or 'butterfly net' filter suspended in a pot of hot water. This special brewing way was introduced by Chinese immigrants from the island of Hainan in the 1800s'.

My dad used to take me to kopi-tiam for breakfast when i was young. He will pour a bit of his kopi on the saucer for me. The reason ? to share and to cool it down. 



 I still remember very well the good ol' days when "Ah Pek" (the elderly man in coffee shop) toasted "roti" (usually white bread) over glowing embers and scraped off the burnt parts with a knife before spreading on with generous slabs of margarine and "kaya" (a form of coconut jam). I will cracked the half-boiled egg into a bowl, scrape the remaining egg whites from the shell, add soy sauce and white pepper and mix everything into one gooey mess. My dad will dipped his toast into his kopi, and he still doing this now.

At kopi-tiams', coffee or tea are usually ordered using their local names. There are few variations we call the coffee :-

• Kopi - White coffee (with condensed milk, our Malaysian style as opposed to the Western version with milk and sugar).

• Kopi-gau - Coffee with condensed milk in strong brew.

• Kopi-po - Coffee with condensed milk in weak brew.

• Kopi-c - Coffee with evaporated milk.

• Kopi-c kosong - Coffee with evaporated milk and no sugar.

• Kopi-O - Black coffee (no milk, just sugar).

• Kopi-O kosong - Coffee without sugar or milk.

• Kopi-O kosong gau - A strong brew of coffee without sugar or milk.

• Kopi-kosong - Iced white coffee.

• Kopi-O Peng - My personal, iced black coffee (to cool off in Malaysia weather).

• Kopi-Peng / Kopi-Ice - Coffee with milk, sugar and iced.
  
  
• Kopi So'om - Lukewarm coffee. Not pipping hot but just nice for a good gulp.

My dad came to visit me in UK last week and to my dismay, he even brought his own coffee sachets. 

My dad favourite kopi

My dad bought me my favourite Kopi-O from Malaysia too ~

(A post dedicated to my kopi-addict Dad)