• The climate and soil of Nanyang (literally, “Southern Seas”) is suitable for growing coffee. The cultivation of Nanyang coffee is said to have spread here from South America.
• Nanyang coffee usually includes Robusta coffee beans. While most methods of coffee processing involve roasting the coffee beans in a drum-shaped roaster, Nanyang coffee beans are instead stir-fried in a large wok, with the addition of butter and sugar. The caramelised beans form a large chunk, which is then broken into pieces and ground into powder. Traditionally, the coffee powder is mixed with boiling water and strained through a sock-like filter.
• In Singapore, coffee merchants generally refer to Nanyang coffee as “糖枳” (which means “coffee beans with sugar added” in Hokkien), while the usual coffee is referred to as “干枳” (“dry coffee beans”).

 

Singapore’s street food is both delicious and affordable – few diners would be put off by the prices. A plate of chicken rice or a bowl of noodles costs just three to five dollars, and is definitely filling enough. A cup of thick, fragrant Nanyang coffee normally costs S$1.50. (Lianhe Zaobao, 2/11/2019)