Cover Ipoh white coffee in a traditional mug (Photo: Getty Images)
Ipoh white coffee in a traditional mug (Photo: Getty Images)
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Ipoh white coffee is one of the world’s greatest coffees
According to Taste Atlas, Ipoh white coffee has been awarded the title of 10th best coffee in the world. Similar to conventional white coffees that see additions of steamed milk or powdered creamer, this Malaysian breakfast staple gained its name from its Ipoh origins and the inclusion of sweetened condensed milk.
The beans, however, prove its most notable feature—lightly roasted in margarine before being brewed. The term ‘Ipoh white coffee’ is often conflated with the existence of a local white coffee bean which is not the case. Its name is simply derived from the fact that the drink appears lighter than black coffee.
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Above Ipoh white coffee with you tiao (Photo: Getty Images)
Above A tub of margarine (Photo: Getty Images)
Ipoh white coffee with you tiao (Photo: Getty Images)
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Margarine-roasted coffee beans may seem unusual, but they are inextricable from local culinary heritage. The roasting style originated in Ipoh at the hands of Hainanese migrants who were unaccustomed to the prevalent acrid Western coffees. The coffee beans readily available in colonial Malaya were adapted to their palates through a bespoke roasting technique.
Including palm oil margarine in the roasting process, the defining bitterness of coffee was subdued and lent a milder, caramelised profile. Condensed milk was then added for sweetness and the drink’s now beloved frothiness.
Above Ipoh white coffee and soft boiled eggs (Photo: Instagram / @kopitiamipohmali)
Ipoh white coffee and soft boiled eggs (Photo: Instagram / @kopitiamipohmali)
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This historical roasting method continues into the present day, with Ipoh white coffee available in kopitiams and cafés across the country. The drink has become so intertwined with Malaysian breakfasts that instant Ipoh white coffee can be found in every supermarket or convenience store.
While not as decadent as its traditional counterpart, instant Ipoh white coffee is a powdered blend of instant coffee, non-dairy creamer, and sugar.
Above Freddo espresso (Photo: Getty Images)
Freddo espresso (Photo: Getty Images)
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Greek iced coffee or freddo espresso stands at the top of the list. The drink sees espresso poured over ice and shaken or blended—much like a cocktail—to create a bitter, silken antidote to Mediterranean heat. Sometimes sweetened with honey or sugar, the drink is a recent addition to Greece’s vibrant coffee scene but has since become a country-wide staple.
Indian filter coffee (Photo: Getty Images)
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The full-bodied and rich Indian filter coffee is third on the list, followed by freddo cappuccino (freddo espresso with milk), and café bombon, a Valencian coffee that layers espresso over condensed milk or sometimes Baileys.
Surprisingly, Turkish coffee, Italian cappuccino, and Vietnamese coffee didn’t even make the list’s top five.
Don’t miss: 12 Coffee Drinks From Around The World (And How To Make Them At Home)
Above Cuban coffee (Photo: Getty Images)
Cuban coffee (Photo: Getty Images)
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Café Cubano, a Cuban espresso shot flavoured with demerera sugar, initially topped the list before being replaced by espresso freddo. In 2022, many local social media users took to X (formerly Twitter) to denounce Taste Atlas’ research methods.
Categorising the best cuisines in the world, the publication ranked Malaysia 46th of 50. Each ranking is determined by public surveys, mostly answered by its own audience.
Above Ipoh white coffee is usually served in traditional mugs (Photo: Getty Images)
Ipoh white coffee is usually served in traditional mugs (Photo: Getty Images)
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Unvetted surveys often present opportunities for users to generate fake results, skewing rankings in favour of their preferences. The flames of public outcry were only fanned when the publication confirmed its use of AI to single out genuine survey answers.
Taste Atlas’ lists are subject to change, so while this is a win for local cuisine, take Ipoh white coffee’s position with a pinch of salt.
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About
Chelsea is a Dining Writer for Tatler Malaysia. When she’s not eating or writing about eating, she’s probably deciphering which oat milks froth the best for homemade flat whites.
Work
Chelsea writes about where to find great food and is passionate about exploring the cultural significance of different cuisines.
