Traditional Coffee Culture in Singapore and Hainan people

The development of coffee in Singapore is closely related to the immigrants from Hainan. Early Hainan people came to Singapore by sea, because the highly profitable business opportunities such as trade were occupied by Fujian and Chaozhou people who emigrated earlier. In order to survive, many Hainan people worked as stewards or housekeepers in foreign families and learned the skills of pastry and coffee production in the West, so when he wanted to stand on his own feet. Restaurants and restaurants are often the first choice for Hainan immigrants. Until now, the catering industry in Singapore is still dominated by Hainanese. For example, the traditional Ya Kun Kaya Toast coffee shop, which currently has eight stores in the local area, is the representative of Hainan immigrants who have been very successful in the catering industry.

This group of hard-working Hainan immigrants integrated Western-style coffee technology and integrated the preferences of the local people, and developed a special roasting method of roasting coffee beans, butter and sugar on charcoal fire. The color of the coffee is very bright, and there is a melancholy taste. And the way of soaking is also very simple. Milk (Singaporeans usually use milk with coffee instead of milk or cream) and granulated sugar must be placed at the bottom of the cup and then poured into the muffled coffee, so that each element can be fully blended. After mixing, the taste will be more mellow and mellow. Because the coffee is prepared by the store in advance, there is no sugar jar or cream on the table, so you need to know in advance whether to add sugar or milk.

Singapore's traditional coffee utensils are made of thick clay and are made of roses, which have a strong flavor of ancient South Asian cuisine. In addition, Singapore-style coffee dishes are generally deep, because in Singapore, where the place is so popular all the year round, in the early years, people used to pour coffee from coffee cups into a plate, blow it and then drink it, thus forming a unique coffee-drinking culture in Singapore. The coffee shop (Kopitiam) in Singapore is an important place for breakfast and afternoon tea. The authentic new breakfast is traditional coffee with Kaya toast topped with coconut eggs, sugar and banquets, plus a half-cooked egg sprinkled with butter to kick off the Singapore day.