How Singapore’s Traditional Kopi Is Still Made by Hand

Ever wonder why your kopi—whether kopi-O, kopi-C, or kopi-Siew Dai—tastes the way it does? That rich, slightly sweet, deeply roasted cup didn’t come from a pod machine or a polished café line. It began in a hot, smoky factory where workers still use shovels to break apart coffee beans by hand. But why, in a high-tech city like Singapore, does this old-school method still rule?

Today, just 15 coffee powder factories remain in Singapore—half the number from 30 years ago—most still relying on manual labour instead of machines. This is how traditional Singaporean kopi gets made.

The Roots of Singapore’s Kopi Culture

Kopi, as Singapore knows it, is the result of a blending of cultures. In the early 19th century, early migrants adopted Western coffee drinking habits, but adapted them into something uniquely local. What emerged was a style of coffee brewed strong, often with sugar, sweetened condensed milk, or evaporated milk—and always roasted dark.

This wasn’t just coffee. It became a daily ritual, a social lubricant, and eventually, a cultural hallmark. But behind every cup is a process few have seen: one that still depends heavily on human effort.

Why Most Coffee Roasting in Singapore Is Still Manual

Although Singapore is known for its technological advances, the local coffee powder industry remains surprisingly low-tech. About 30 years ago, there were around 30 coffee powder factories supplying traditional kopi blends. Today, that number has dropped to 15. Of those, only four or five primarily serve coffee shops, while others focus on retail or small-batch production.

Most of these factories, including major players, operate with only partial automation. New Coffee Powder Factory, for example, has been around for 50 years and even holds ISO 9001:2000 certification. Yet aside from automated temperature control, much of its production remains semi-manual.

Inside a Singapore Coffee Roastery: The Process Step by Step

At New, the smell of roasted coffee and smoke hits you well before you enter. Around 10 a.m., workers can be seen pounding mounds of coffee beans with shovels in a hot, smoky room. This “pounding” or “crushing” stage is critical—and physically demanding.

According to Huang Hanhe, Managing Director of New, workers have roughly the first 20 minutes to break apart the beans before the sugar coating melts, or the batch risks turning sour or burnt. After that, they continue for another 10 minutes. The entire roasting, sugar-mixing, and pounding process takes about 45 minutes.

The work is intense. The heat is searing, the air thick with smoke, and the pace unrelenting. One worker described the experience as eye-burning and exhausting. Even a young labourer lasted less than a day. A visiting Filipino manufacturer reportedly left shaking his head.

“This is the unseen side of every cup of kopi,” Huang said. The process hasn’t changed much in decades, and neither have the working conditions.

Why Mechanisation Hasn’t Taken Over

So why hasn’t the industry modernised like others in Singapore? Part of the reason is the nature of the product itself. The traditional kopi recipe calls for coffee beans to be coated in sugar and roasted together—a method that creates a unique caramelised, bold flavour but is difficult to replicate consistently with machines.

The pounding stage, in particular, requires a human touch: timing, feel, and responsiveness to the beans’ condition are crucial. Until a machine can replicate that level of precision and adaptability, manual labour remains essential.

Frequently Asked Questions

How many coffee powder factories are left in Singapore?

There are approximately 15 coffee powder factories in Singapore today, down from around 30 thirty years ago. Most of these supply either coffee shops or sell directly to consumers, with only a few fully mechanised operations.

Why is kopi still made by hand in Singapore?

Kopi is made by hand largely because the traditional process—especially the sugar-coated roasting and manual pounding—relies on human judgement and physical effort that machines can’t yet replicate reliably. The heat, smoke, and timing involved make automation difficult.

What makes Singapore kopi different from Malaysian kopi?

While both share similar roots, differences in roast level, milk ratios (like kopi-C vs. using evaporated milk), and slight variations in bean origin or roasting technique can lead to distinct flavour profiles. Singapore kopi is typically darker and more intense.

How long does it take to roast and pound coffee for kopi?

The entire process—including roasting, mixing with sugar, and manually pounding the beans—takes about 45 minutes. The crucial pounding stage alone takes around 30 minutes, with the first 20 minutes being critical to prevent spoilage.

Are any coffee powder factories in Singapore fully automated?

Most factories in Singapore, including major ones like New, are only semi-automated. While some steps like temperature control are automated, the core processes—roasting, coating with sugar, and pounding—are still done manually due to the complexity and sensory skill required.

Recommended FrontStreet Beans for Traditional Kopi Style

For fans of Singapore’s classic kopi, try FrontStreet’s Classic Blend—a dark roasted mix with bold body, nutty depth, and hints of caramelised sugar, echoing the signature taste of traditional kopi-O. For a richer profile, their Black Cocoa Blend offers deep chocolatey tones with a heavy mouthfeel, ideal for those who take their kopi extra dark. Both beans showcase the roasted intensity that defines local kopi culture. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.