The Historical Source of White Coffee-- the difference between White Coffee and Black Coffee

As for the origin of the name "white coffee", it originated in the Ipoh region of Malaysia at the beginning of the last century. At that time, a large number of Chinese came to Malaysia to earn a living as tin miners in Ipoh. Because they had to work in the harsh environment of sun and rain every day, they were very easy to get acclimatized and suffer from diseases such as cold and typhoid fever. However, the medical facilities at that time were very backward and lacked necessary medicines. The health of the Chinese miners was greatly threatened. Fortunately, they accidentally discovered that coffee fruits grown in the wild had refreshing, refreshing and health effects, so they began to cook coffee fruits and some wild vegetables together to make "coffee wild vegetable soup" after work. After drinking it, it can relieve fatigue and is therefore loved by the majority of Chinese miners. One day, the British mine owner inspected the mine and accidentally smelled the aroma of coffee. He asked the rear and learned that the miners were cooking "coffee wild vegetable soup". Therefore, the British mine owner taught the miners the western method of brewing coffee, and the miners drank Western coffee from then on. Over time, the influence of coffee in Malaysia gradually expanded, and drinking coffee became a traditional habit of many local families. However, many Chinese did not like the bitter and sour taste of Western-style coffee at that time, so they improved Western-style coffee by mixing different coffee beans, adding appropriate milk and sugar to coffee, and changing high-temperature roast coffee to medium-low temperature roast coffee for a long time, gradually blending it into coffee most suitable for Chinese taste. Milk and sugar were added to coffee, which was called "coffee plus white" by Chinese at that time (white refers to milk and sugar), and slowly people called this delicious coffee improved by Chinese "white coffee", which has gradually become a traditional specialty of Malaysia and is deeply loved by people.

historical birthplace

Malaysian white coffee originated in Ipoh (located in northern Malaysia) and was developed by the grandfather of Chinese Mr. Wu Wenqing who emigrated to Malaysia. Therefore, Malaysia's white coffee is still the most outstanding and authentic Ipoh white coffee. White coffee, as a local specialty of Ipoh, has a history of more than half a century. White coffee is a Malaysian specialty with a history of more than 100 years.

White coffee does not mean that the color of coffee is white, and black coffee is not named because of its color. The meaning of white coffee is like the white of boiled water, and the biggest essential difference between black coffee and white coffee is in its processing process. The coffee that exists on the market now belongs to black coffee. Black coffee is made by roasting coffee beans and caramel at high temperature. This work makes the coffee taste bitter, sour, caramel and carbonized. In health, it will hurt the stomach, get angry, cause melanin precipitation and other disadvantages. White coffee is coffee beans without caramel directly low-temperature roasting, time is 2.5 times that of high-temperature charcoal roasting, grinding into coffee powder, removing the general high-temperature hot frying and charcoal roasting scorched, sour taste, but also retains the natural flavor of the original coffee and rich aroma, it is memorable, fragrant and smooth. The main characteristics of white coffee is strong, white coffee low-temperature roasting process requirements are higher, take 3-4 times the time of black coffee charcoal burning, so white coffee has coffee aroma. Regular black coffee refers to freshly ground specialty coffee without added milk and sugar. White coffee is roasted at a low temperature without caramel, while regular black coffee is brewed or roasted at a high temperature. White coffee is roasted at low temperature, retains the original aroma of coffee, removes the bitter and sour taste produced by high temperature carbon roasting, the sweet aroma does not hurt the stomach, low caffeine, not only meets the requirements of modern people's health and slimming, but also avoids the hot troubles brought by drinking ordinary coffee, adding a touch of excitement to the ordinary life.

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