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AVERAGE Malaysian cafes serve coffee which is roasted in accordance to Kopi-O style where beans are
roasted very dark, laced with 60% burnt caramel (to further induce a “heavy bodied” taste and “blackness” to the brew) and adulterated with grounded wheat, oat, burned corn for cost cutting purposes. On supermarket shelves, this concoction it is labeled as “Kopi Campuran”. See picture 2.

For generations, Ipohites are always known to purvey a finer delicate taste for their food and beverages. This is well depicted in Ipoh’s coffee. Ipohites prefer the clean natural taste of unadulterated coffee and insist coffee should always be brewed from 100% coffee beans roasted to a lighter degree (hence giving the expression “white”) producing a brew that is heavenly intense in aroma and pure in coffee taste.

Sweeten and evaporated milk are usually added in making Ipoh white coffee. A proper cup of white coffee served by any Ipoh café has some
foam (from vigorous stirring) and
colour similar to milk tea.

Picture 1
Ipoh White Coffee is made
from roasted coffee beans
of a secret blend / recipe
for that special Ipoh
traditional flavour


Picture 2
Kopi O or “Kopi Campuran”
is made from coffee beans
coated with burnt caramel
and wheat/oat/additives etc.


Copyright reserved 2007. Ipoh, MALAYSIA.