Ipoh white coffee

: "White coffee can mean one of several things. For the Beirut herbal tea variety, or the serving of coffee with milk, refer the article White coffee.

Ipoh "white" coffee is a roast of coffee prepared using a unique method that combines elements of modern approaches with traditional Malaysian brewing practices. The term "white coffee" originates from the literal translation of its Chinese name. It was introduced in the 19th century by Chinese migrants who came to work in the tin mines [http://www.bernama.com.my/bernama/v3/news.php?id=247829] .

Background

Traditionally, Malaysian style "black" coffee roast (also known as Hainanese coffee; not to be confused with the serving style of coffee without milk) is produced by roasting the beans with sugar and margarine. "White" coffee, on the other hand, is produced with only margarine and without any sugar, resulting in a roast that is less dark, hence the term "white" coffee. Note that the idea that white coffee is produced from a different species of coffee is a common misconception; the species normally used in this roast is the Robusta.

The name "white coffee" is associated with Ipoh, due to it originating from Ipoh (in particular, its Old Town). Exceedingly popular in Ipoh, "white" coffee is slowly but steadily gaining a following in other regions of Malaysia and abroad.

For the sake of convenience and to keep up with the changing times, it is now widely available in the form of pre-packed instant coffee sachets which are freeze-dried. They only require the addition of hot water to prepare a cup of "white" coffee.

Blending and Usage of Coffee Powder

Despite the availability of pre-packed versions of white coffee, Ipoh "white" coffee afiçionados invariably swear by the superior taste and aroma of freshly brewed white coffee, which may be produced using any of the standard methods used for brewing ground coffee. As with other coffee variants, the key to a good brew is that the coffee powder has to be fresh, by ensuring:
*If ground coffee is used: consuming it within a short period of time (e.g. two weeks) after opening the packaging.
*If coffee beans are used: grinding them in small amounts to prevent oxidization and degradation of the flavor of the coffee (the coffee bean's oils which give coffee its distinctive flavor will be lost due to oxidization)."White" coffee can either be used pure or blended with normal local coffee. Coffee drinkers should experiment to obtain the optimum balance of flavor.

Traditional Preparation

The following procedure may be used to prepare a cup of white coffee which closely approximates the taste encountered at traditional Ipoh "kopitiams" (or coffee houses). Note that the resulting coffee beverage has a similar appearance to the Italian espresso macchiato, albeit with a different taste.
*Brewing the coffee in the usual manner. (In addition to drip coffee makers and the French press, Malaysian coffee is often prepared using a "sock", which is actually a sock-like sieve).
*For each cup of coffee, add approximately one teaspoon of condensed milk and a generous dash of evaporated milk.
*Stir the coffee by beating it vigorously (i.e. until a whitish froth is present on the coffee). This is then served in small cups (approximately 2-3 times larger than a standard espresso shot).

However, to get the authentic "white" coffee flavour, it is equally as important to get a suitable coffee mix. White coffee powder may be purchased from suppliers in Ipoh but the correct method of usage is to blend this coffee with standard Malaysian local coffee, rather than using pure "white" coffee. The optimal proportions of "black" coffee to "white" coffee vary according to individual taste, but a ratio of 1:1 is generally a good starting point for experimentation.

Links

*Bernama News Feature: "Ipoh's White Coffee, A Temptation Hard To Resist". http://www.bernama.com.my/bernama/v3/news.php?id=247829