An Article to Help You Understand Nanyang Coffee

The Origin of Nanyang Coffee

While many are familiar with Italian coffee as the progenitor of coffee culture, you may not know that Chinese people have their own coffee system. In Southeast Asia, there exists a coffee known as "Nanyang Coffee," a coffee system created and evolved by the waves of Chinese who migrated southward for business and livelihood.

What is Nanyang Coffee?

Literal translation aside, "Nanyang Coffee" refers to coffee beverages from regions including Malaysia, Singapore, Indonesia, and Thailand. Because both the roasting and brewing methods differ significantly from the specialty coffee (freshly ground coffee) we know today, "Nanyang Coffee" also represents the coffee preparation methods originating from the Singapore-Malaysia region, which were also brought back to Hainan, Hong Kong, and Macau.

Robusta Beans Stir-fried in a Wok?

Some coffee enthusiasts may know that coffee beans grown in Asia are predominantly Robusta varieties, resulting in flavors that tend toward strong bitterness and astringency. To reduce the inherent negative flavors of the beans, the Chinese migrating southward incorporated Chinese cooking techniques into Nanyang coffee's roasting process - stir-frying the beans in a large wok until charcoal black (dark roast) while adding seasonings during the process.

They would first roast the coffee beans to 70-80% doneness, then add butter, sugar, salt, and other seasonings to make the beans sticky and caramelized. Due to the addition of sugar and oil, the beans must be ground immediately after roasting, as they become much harder to handle once cooled. (How can you stir-fry "vegetables" without seasonings?).

These wok-roasted Robusta beans turn out extremely bitter (although sugar is added during roasting, the resulting coffee isn't actually sweet). To maximize the coffee's richness, the grounds are placed in flannel filters and steeped directly with boiling water (a method quite similar to Hong Kong-style milk tea preparation). This produces an extremely concentrated coffee. Drinking a cup straight not only provides the stimulating effect of caffeine but also delivers an enlightening experience through its intense bitterness.

The Diverse Nanyang Coffee System

Such intensely rich and bitter black coffee isn't something everyone can chug down effortlessly. Consequently, the Chinese developed various "systematic" ways to consume this black coffee. Today, Singapore, one of the representative countries of Nanyang coffee, has even cultivated a unique set of coffee "terminology" among locals that precisely describes various coffee "variations."

Although Singaporeans call coffee "Kopi," if you simply order "Kopi" at a café, you'll receive a coffee beverage mixed with condensed milk and sugar. To accurately order your desired coffee beverage in Singaporean coffee shops, you need to know these common coffee terms:

Name - Beverage

Kopi - Black coffee + water + sugar + condensed milk

Kopi C - Black coffee + water + sugar + evaporated milk

Kopi C Kosong - Black coffee + water + evaporated milk

Kopi O - Black coffee + water + sugar

Kopi O Kosong - Black coffee + water

Kopi Gao - Kopi with extra black coffee

Kopi Poh - Kopi with less black coffee

Kopi Tarik - Pulled black coffee + condensed milk

Kopi Peng - Black coffee + ice + condensed milk

Kopi Gu You (Butter Coffee) - Black coffee + water + condensed milk + butter

Yuan Yang - Black coffee + tea

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These coffee terms all derive from Hokkien pronunciation. Simply put, "O" means no milk with sugar; "C" means evaporated milk with sugar; "Kosong" means no sugar; "Siew Dai" means less sugar; all Kopi varieties default to hot - add "Ice" before the name or "Peng" after the name for iced versions.

Under the premise of coffee cultural identity, Nanyang coffee shops expanded aggressively. The more palate-friendly Nanyang coffee quickly became a bonding agent for Singaporean immigrants and spread throughout Southeast Asian countries with the prosperity of Singapore's port.

When introduced to Thailand, local Chinese would add spices and grains while stir-frying coffee, creating what's known as "oliang." In Hong Kong, people would add white wine when roasting coffee beans to eliminate astringency and enhance aroma (sugar and oil would not be added after including white wine). Regardless of the Nanyang coffee preparation method, each represents a tradition passed down through generations.

Although specialty coffee continues to gain popularity today, in the hearts of generations of Chinese who grew up in Southeast Asia, traditional Kopitiams (coffee shops) and rich Kopi still hold a special place. They're not only an important part of local daily life but also an emotional bond within the local Chinese community. A cup of Kopi can energize everyone to start a new day, while also reminding them of the hardships endured by generations of Chinese.

If you have the opportunity, visit Southeast Asia and experience the charm of Nanyang coffee for yourself!

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