Ipoh White Coffee

Ipoh, Malaysia — 1930s

Beans roasted with margarine at lower temperatures give Ipoh white coffee its signature pale color and nutty sweetness. It's not white from milk; it's white from the roast. Served with condensed milk at old town kopitiams in Ipoh's colonial district, it tastes milder and less bitter than standard Malaysian kopi. The margarine creates a caramelized coating during roasting that gives it that signature taste.

How to make it

1. 1

   Use white coffee beans (roasted with margarine at lower temperature) — they're lighter in color than typical coffee.

2. 2

   Brew using a cloth sock filter (kopi sock) or drip method with 20g of medium-ground coffee.

3. 3

   Pour hot water through slowly, letting it steep for 4–5 minutes.

4. 4

   Add 2–3 tablespoons of sweetened condensed milk to the bottom of a cup.

5. 5

   Pour the brewed coffee over the condensed milk and stir to combine.