Is the best quality white coffee produced in Malaysia? The difference between white coffee and instant coffee

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When it comes to the famous Ipoh White Coffee, perhaps most people's cognition stays at the level of 3-in-1 instant coffee, but how many people know that the real white coffee must be made in the right way in order to highlight the fragrant aroma of coffee!

When traveling in Malaysia, I often see the word "Yibao White Coffee". I am very curious about what white coffee is. Coffee arouses my interest and gives me an opportunity to explore. When I went to Ipoh, I was surprised to drink sweet human feelings in the strong smell of coffee. White coffee originated from the Ipoh people from the 1950s to the ○ era, who liked to drink coffee with relatively few impurities, and the color of the coffee brewed was also relatively "white". However, at that time, no one called it white coffee, and it could only be regarded as a popular specialty coffee in the region.

Originating from Ipoh, where Cantonese gather, there are three famous white coffee shops in Ipoh, namely Nanxiang, Changjiang (Jiangshi) and Xinyuanlong. Each of these three companies, known as ─ Nanxiang, is the first store to launch three-in-one white coffee; Yangtze River (Jiang) is the first white coffee brand of Ipoh; and Xinyuanlong is the earliest existing white coffee shop of Ipoh.

Malaysian native products and domestic products have a long history of more than half a century in Malaysia. Its history can be traced back to 1958. It is said that there was an old master who made coffee in a coffee shop for 30 years. One day he tried to use the method of going to Qicunqing to stir-fry coffee without adding gum, vegetable oil or any ingredients. Then mixed with skim evaporated cream to create another style of fragrant, slippery and delicious, the first generation of traditional white coffee. White coffee does not mean that the color of coffee is white, but refers to the adoption of high-quality and precious coffee beans, removing a large amount of caffeine after low-temperature (moderate to mild) roasting and special processing, and removing the bitter and sour taste produced by high-temperature carbon roasting. The bitter taste and caffeine content of the coffee are reduced to a minimum, without adding any additives to enhance the taste, the sweet and mellow aroma does not hurt the intestines and stomach, and the original color and flavor of the coffee are retained. The color is lighter and softer than ordinary coffee, and the taste is pure, so it is named white coffee.

On the other hand, black coffee is coffee without any modification, and black coffee brings the original feeling of tasting coffee.