Charcoal-roasted Sarawak beans, hand-pulled teh tarik, and kopitiam classics served in a bright, modern old-town shophouse.
Kopitiam classics and modern brews, made fresh through the day.
Traditional brews, roasted and pulled the old way
Thick charcoal-roasted black coffee, sugar on the side.
Iced coffee with evaporated milk, the kopitiam favourite.
Hand-pulled milk tea, poured tall and frothy.
Espresso, fresh milk and Sarawak nipah palm sugar.
18-hour slow drip, single-origin Bario highland beans.
Charcoal toast and eggs, served all day
Charcoal-grilled toast with kaya and butter, two half-boiled eggs, kopi or teh.
Double-stacked kaya butter toast, no eggs.
Soft-set eggs with dark soy sauce and white pepper.
Kopitiam mains, cooked to order
Sambal belacan broth with prawns, shredded chicken and beansprouts.
Springy noodles tossed in shallot oil with minced pork or chicken char siu.
Coconut rice, sambal, fried chicken rempah, egg and peanuts.
Baked in-house every morning
Layered spiced sponge cake — ask about today's pattern.
Hand-folded pastry filled with curried potato.
Fluffy pandan chiffon with kaya cream.
Kopi Kita started in a single narrow shophouse on Jalan Carpenter, once a family kopitiam run by three generations before it sat empty for a decade.
We reopened it with the same charcoal roaster and marble-top tables, and added slow drip, milk steaming, and a proper kitchen line — so the kopi your grandparents drank and the latte your friends want to post about can sit on the same table.
A concept demonstration by NewrgyXTech — not a real business.