Kopi Sanger
Also sanger
Aceh's sweet milky coffee: strong local coffee poured over condensed milk and sugar.
RegionalServed hotFrom Indonesia
- Volume
- 180ml6.1 US fl oz
- Espresso
- 0shots
- Caffeine
- 60mgderived, USDA FDC
- Coffee to milk
- 1:0.2
The build
Watch it made, step by step- Condensed milk30 ml17%
- Strong Aceh coffee150 ml83%
- Volume
- 180ml
- Caffeine
- 60mg
- Espresso
- 0shots
Scales every component together, so the ratio holds; caffeine scales with the coffee.
Strong coffee over sweetened condensed milk and sugar, lighter on the milk than a full kopi susu.
Caffeine
Derivedin a 180 ml kopi sanger
USDA FoodData Central SR Legacy caffeine per 100 g scaled to the coffee volume in components, assuming 1 g per ml. FDC 171890 (Beverages, coffee, brewed, prepared with tap water) 40.0 mg/100 g x 150 ml.
USDA FoodData Central record 171890 · read 2026-10-29
A derived figure: the reference food's caffeine per 100 g scaled to the coffee in this build. Real cups vary with the coffee, the dose and the shot.
Variants by country
No regional variants recorded.
History
Popular accountWikidata records it as an Indonesian coffee drink made from coffee, water, condensed milk and sugar.
Aceh, Indonesia; Wikidata records Indonesia as country of origin.
Parts of this story are repeated widely but were not confirmed against a source this atlas accepts. They are kept as the story people tell, not as fact.
Related drinks
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Regional Cà Phê Muối (Salt Coffee) 190 ml · 48 mgHuế's salt coffee: strong phin coffee topped with a salted sweet cream. The salt rounds off bitterness and became a nationwide trend.
Regional Ipoh White Coffee 190 ml · 60 mgIpoh's lighter-roasted sock coffee with condensed milk. 'White' describes the roast without sugar, not the colour of the drink.
Regional Kopi (Nanyang Coffee) 190 ml · 60 mgThe kopitiam coffee of Singapore and Malaysia: dark sugar-roasted beans brewed in a cloth sock over condensed milk, ordered with a code of suffixes.
Regional Kaffeost 200 ml · 60 mgLapland's coffee with cheese: cubes of bread cheese dropped into hot boiled coffee and eaten as they soften.