What is Malaysian white coffee? What's the difference between white coffee and cappuccino?

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What is Malaysian white coffee?

Malaysian white coffee uses premium Liberica, Arabica and Robusta coffee beans and super skimmed cream raw materials, roasted at medium and low temperature and processed by special technology to remove the bitter and sour taste produced by high temperature carbon roasting, minimize the bitter taste and caffeine content of coffee, do not add any additives, glycol aroma does not harm the intestines and stomach, retain the original color and flavor of coffee, the color is lighter and softer than ordinary coffee. A touch of golden milk, pure taste.

Hometown of Malaysian White Coffee: Ipoh

The origin of Malaysian white coffee is in Ipoh (located in northern Malaysia). White coffee is a native product of Malaysia with a history of more than 100 years. Made of coffee beans and super skimmed cream raw materials, after moderate and mild low temperature baking and special processing, remove the bitter and sour taste produced by high temperature carbon roasting, minimize the bitter taste and caffeine content, without adding any additives, glycol aroma does not hurt the intestines and stomach, smooth and pure taste. The color is lighter and softer than ordinary coffee, showing a light milk golden yellow, so it is called white coffee.

The origin of Malaysian white coffee:

During World War II, the United States military found that coffee can effectively prevent combat fatigue. They brought coffee to all parts of the world, and then instant coffee rose.

The protagonist of the second wave of coffee is espresso, which is made by Italian steam pressure extraction. Deep roasting is popular at this stage, probably because the quality of coffee beans is different, and people prefer the caramel and mellowness brought by deep baking. The promoter and beneficiary of this stage is undoubtedly Starbucks.

The third wave of coffee, which we are experiencing today, began in 2000, with an emphasis on medium-to-light roasting (intended to restore the true color of coffee, which maintains its acidity and sweetness), and various forms of black coffee are very popular, whether it's siphon, hand-made or American Italian, and return to the original flavor of coffee.

It is said that Ipoh in northern Malaysia is the country of origin, which is different from ordinary coffee in that it is roasted at low temperatures. In Kota Kinabalu, white coffee is written on the menu of every tea restaurant, because it is low in calories, mild and palatable, and without the bitterness of black coffee, it is loved by locals.

White coffee is a unique coffee drink in Malaysia with a history of more than 100 years. White coffee does not mean that the color of coffee is white, but the use of high-grade Liberica, Arabice and Robusta coffee beans directly roasted at low temperature without caramel, the time is 2.5 times that of high-temperature charcoal roasting, ground into coffee powder, removing the scorched, sour and astringent taste of general high-temperature stir-frying and charcoal roasting, and retain the natural flavor and rich aroma of the original coffee, which makes people memorable, fragrant and palatable. No stomach damage, no heat, low caffeine, pure and mild quality, in line with the requirements of modern people for the taste of life, and smooth taste, mellow fragrance.

What is a cappuccino?

The standard latte, cappuccino and mocha are all made of espresso (espresso), plus steam milk (steamed milk) and milk bubbles heated by steam nozzles. The difference between the three is the ratio of coffee to milk and the addition of hot chocolate to mocha.

The practice of adding milk to black coffee was first invented by Franz George Kolschitsky of Vienna in 1683. The Ottoman Turkish Empire, which was defeated at that time, left a batch of coffee beans in Vienna, making coffee gradually popular in this European city. However, the taste of black coffee is so bitter that many people are not used to it. In order to make the coffee more close to the taste of the general public, Kochsky tried to add milk to the coffee to create a warmer taste and less irritation to the stomach. His cafe is very popular, and this coffee practice continues to this day.