[1] Kopi-culture vocabulary is grounded in the Hokkien language as a result of historical immigration to Southeast Asia from the Minnan region of Fujian Province, in southeastern China.

[4] Singapore coffee is distinct from other types due to its roasting process and preparation technique involving a variation of the Torrefacto method.

[8] According to the history of Chinese immigration, millions of China residents left due to natural calamities and political instability during the 19th century.

This includes Yuenyeung(鸳鸯) or Kopi Cham which is a mixture of coffee and tea popular in Malaysia and Hong Kong.

An example is Coffee Break at Amoy Street that offers Almond Ginger Kopi which embodies a spicy and nutty flavor.

[13] In a bid to modernize, heritage brands such as Lam Yeo Coffee Powder Factory choose to use gourmet beans from South Africa and Central America.

After, the brew is transferred back and forth between two large cylindrical kettles with upright tubular spouts tapering to the pouring end.

[19] This left the Hainanese at an employment disadvantage compared to earlier arrivals like the Hokkien, Teochew and Cantonese, who had already entrenched themselves into industries like commerce and agriculture, due to aid from exclusivist clan associations.

[19] These circumstances forced them into the service sector, where they found work as rubber tapers, waiters, and more popularly, cooks and domestic servants in rich European and Peranakan households.

[2] From the late 1920s to early 1930s, the economic downturn incentivized the Hainanese to turn to the hotel, bar and restaurant landscape due to lower rental rates.

[19] The competition from Cantonese single women immigrants and reduction of British and Peranakan families after World War II also impacted the viability of remaining in the services sector.

[2] Thus, the Hainanese relied upon their culminated culinary and personal service skills, and increasingly ventured into setting up their own coffeeshops or kopitiams from the 1920s to 1950s.

[2] During the Japanese Occupation, black market traders often used coffee shops to sell rice, salt and sugar to the public.

[2] The result also encompassed the practice of selling new purchases to another owner, who would then renovate the place to justify increased rents onto the tenants.

[29][30][31][32] The beans are processed using traditional firewood and drum rotation methods and typically without addition of any artificial ingredients or colourings.

Tenom received attention when the British North Borneo Chartered Company (BNBCC) established coffee and other plantations in the area.

To take the resources to major towns, a railway line from Melalap to Jesselton (now Kota Kinabalu) was built by the British in the late 1890s.

To increase the coffee production, many labourers from China, mainly those of Hakka and Cantonese descent were brought to Tenom by the British as local workforce.

[30] Due to its large demand from other countries since 2010s, the government began to help to address the shortage of raw coffee supply in Tenom.

[37] Farmers from certain plantations in the region would process locally grown coffee and brew it in the style of Malaysian kopi culture.

The brands which provide traditional Kopi variations such as Kopi-O include Old Town, OWL, Gold Kili, Aik Cheong and Ah Huat.

[2] Another reason was the nature of kopitiams in colonial Singapore, which served as recreation venues for men, gambling dens, and meeting places for secret society members.

[4] People from all income brackets, gender, age and communities can be found drinking the widely available Kopi – with some enjoying four to six cups a day.

The 2018 healthier drinks policy has created mandatory guidelines for many food and beverage outlets, putting a control on the sugar content.

[6] Coffee shop operator Kopitiam has also started the practice of serving sugar-free beverages, and leaving the sugar at the side of stalls for customers to add for themselves.

[6] A trial conducted at the Health Promotion Board's public canteen saw a 75% drop in the amount of sugar used, when the self-help practice was implemented.

[7] It traces the traditional roasting methods and features photographs, vintage items, and information regarding the Kopi landscape in Singapore, as well as those who partake in creating it.