How Traditional Malaysian Coffee Beans Are Roasted

In the once-famous Malaysian coffee-growing region of Ljok, sweet potato fields have mostly disappeared, and the ethnic Chinese farmers who once dominated cultivation have long since shifted to more profitable oil crops. Today, most coffee farms are run by Malay farmers, and the area under cultivation continues to shrink. For those seeking the taste of traditionally roasted Malaysian beans, the craft survives in just a few hands.

Local roaster Su Mingxun has been roasting coffee for over 40 years using a wood-fired pan method, and he still insists on roasting local beans despite their higher cost — because he says they simply taste better.

Low-Temperature Roasting for Even Development

Su Mingxun explained that the key to his roast lies in keeping temperatures low during the entire process to ensure the beans cook through evenly. He loads 18 kilograms of local coffee beans into a pan over a wood fire and stirs them continuously with a machine while using a fan to cool them. The beans spend roughly one hour in the pan, getting constant agitation to develop without scorching.

The Secret Additives in Malaysian-Style Roasts

According to Su, adding a small amount of salt, butter, and sugar near the end of the roast helps enhance flavor and finish. But he also warned of dishonest practices: some producers cut costs by mixing roasted barley into the coffee beans. As for drink mixes, he shared that white coffee doesn’t include any sugar — but when serving black coffee, a 1:1 ratio of sugar to coffee is used to boost strength.

Why Local Beans Still Matter

Despite the availability and lower price of beans from Indonesia and Brazil, Su Mingxun continues to roast only local Malaysian coffee. He insists the local beans may cost more but deliver superior flavor. His roasted output supplies over a hundred local restaurants and cafés, proving that traditional methods and local origins still hold value for discerning roasters and drinkers.

How the Roast Is Done: Step by Step

1. Load 18 kg of local coffee beans into a heated pan.
2. Stir continuously using a machine while maintaining a low roasting temperature.
3. Roast for approximately one hour with constant agitation.
4. Once the beans are dried out, add a small amount of salt, butter, and then sugar.
5. Cool the beans using a fan.
6. Before grinding, break apart any clumps that form due to stickiness.

Frequently Asked Questions

What makes Malaysian traditional coffee roasting different?

Malaysian traditional roasting, as demonstrated by Su Mingxun, uses a wood-fired pan, low-temperature stirring for around one hour, and the addition of salt, butter, and sugar at the end. This method emphasizes even development and flavor enhancement without heavy roasting.

What is added to Malaysian white coffee?

White coffee in this context does not contain sugar. However, when making black coffee, a 1:1 ratio of sugar to coffee is used to create a stronger flavor. White coffee itself is typically served without added sugar.

Why does Su Mingxun prefer local Malaysian coffee beans?

Su Mingxun chooses local beans despite their higher price because he believes they have a distinctly better flavor compared to imported beans such as those from Indonesia or Brazil.

What additives might be found in lower-quality Malaysian coffee?

Some unethical producers add roasted barley to coffee beans to reduce costs. Su Mingxun warns against this practice, which can compromise coffee quality and flavor.

How are the roasted beans cooled?

The beans are cooled using a fan after the roasting process, which helps stop the cooking and stabilizes the roast profile quickly.

How are clumps in roasted beans handled before grinding?

After roasting, the beans sometimes become sticky and form clumps. Su and his son break these apart by hand before grinding to ensure an even brew.

Recommended FrontStreet Beans for Traditional Roast Styles

For coffee enthusiasts exploring traditional roast profiles similar to those in Malaysia, FrontStreet Coffee’s Brazil Queen Manor offers a balanced medium roast with notes of creamy peanut, chocolate, and caramel — ideal for appreciating subtle roast flavors without excessive bitterness. The Strawberry Candy Espresso blend, medium roasted, presents bright fruitiness alongside sweet notes, showcasing how medium roasts can highlight origin character alongside added sweetness. Both beans exemplify the kind of approachable yet flavorful cup that traditional roasters aim for. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.