White Coffee

Malaysian Food

White Coffee

Origin

Ipoh, Perak, Malaysia – created by Hainanese immigrants in the early 20th century.

Category

Beverage – Coffee

Appearance

Light caramel-brown color, creamy and frothy when mixed with condensed milk, usually served in a porcelain kopitiam cup.

Ingredients

• Lightly roasted coffee beans (with margarine, not sugar)
• Hot water
• Condensed milk or evaporated milk (optional)

Preparation

1. Roast coffee beans with margarine until golden.
2. Grind to fine powder.
3. Brew using a coffee sock filter or drip pot.
4. Add condensed or evaporated milk for creaminess.
5. Serve hot or iced.

Equipment

• Coffee roaster
• Grinder
• Coffee sock / filter
• Porcelain cup

Variations

• Hot White Coffee
• Iced White Coffee
• Sugar-free version
• Instant 3-in-1 White Coffee

Taste

Smooth, mild, less bitter than regular coffee, with buttery and nutty notes.

Texture

Creamy, velvety, with a frothy top.

Aroma

Buttery, nutty, lightly roasted fragrance.

Sound

Gentle bubbling during brewing, soft clink of spoon in porcelain cup.

Cultural Significance

A signature drink of Ipoh and Malaysia, strongly tied to kopitiam (coffee shop) culture.

Symbolism

Represents Malaysian tradition, hospitality, and immigrant culinary innovation.

Regional Cuisine

A Malaysian specialty, especially in Ipoh, now enjoyed across Southeast Asia.

Social Context

Served during breakfast with kaya toast or roti bakar; part of community bonding in kopitiams.

Nutritional Information

• Calories: 150–200 kcal
• Carbohydrates: 25–30 g
• Protein: 2–3 g
• Fat: 5–8 g
• Caffeine: ~50–70 mg

Health Benefits

• Provides energy boost
• Contains antioxidants
• Gentler on the stomach due to lighter roast

Dietary Restrictions

• Non-vegan if dairy milk is added
• Vegan option possible with plant-based milk

Allergens

• Dairy (if condensed/evaporated milk used)

Cost

RM 2–5 per cup in Malaysia; higher in branded cafes.

Production

Traditionally small-batch roasted with margarine; now mass-produced for instant sachets.

Sustainability

Depends on bean sourcing; instant packaging can raise environmental concerns.

Availability

Widely available in Malaysia, Singapore, and internationally via instant packs.

History

Developed in Ipoh in the 1920s; became iconic through kopitiams; globalized by brands like OldTown White Coffee in the 1990s–2000s.

Anecdotes

• Ipoh’s mineral-rich water is believed to enhance the flavor.
• Tourists often bring home instant packs as souvenirs.

How to Prepare (Simple Method)

1. Brew 2–3 tsp white coffee powder with hot water.
2. Add 2–3 tbsp condensed milk.
3. Stir and serve (over ice if desired).

FAQ

Q1: Why is it called “white coffee”?
A: Because of the lighter roasting method, not the color of the beans.

Q2: Can it be sugar-free?
A: Yes, use evaporated milk or drink it black.

Q3: Where to try authentic white coffee?
A: Ipoh’s famous kopitiams, such as Sin Yoon Loong.

Q4: Is instant white coffee authentic?
A: Convenient but less rich compared to freshly brewed versions.

Q5: Is it healthier than regular coffee?
A: It’s milder and less acidic, but condensed milk adds sugar and calories.