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Thread: White coffee

  1. #1
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    White coffee

    Has anyone tried White Coffee? In Malaysia, this white coffee is kinda famous, started in Ipoh (one of the state in Malaysia) I guess.

    I love it.

  2. #2
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    White coffee? This sounds interesting. What exactly is white coffee?[/b]
    The man with the many Coffee hats.

  3. #3
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    I think its supposed to be coffee thats been roasted but they stop before the first crack, and supposed to be higher in caffeine because its not been roasted out. I'll put money on it that its an aquired taste.

  4. #4
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    I am also not sure how it is done because I only drink it.

    If you happen to come to Malaysia, you can request for Ipoh White Coffee.

  5. #5
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    how does white coffee taste different then black coffee?
    The man with the many Coffee hats.

  6. #6
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    Sorry, not too sure. Maybe because I don't really drink black coffee.

  7. #7
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    Yes Quink you're correct it is dropped before the first crack. Since it is under roasted is does have a different taste. In fact it can be quite bitter since it is under roasted. Most that drink it in my neck of the woods drown it with extra, extra flavored syrups as to hide the taste. They mainly want that jolt or buzz it creates. Not to mention the fact that it totally reeks havoc on grinders because the beans are so hard. A lot of roasters will not produce this coffee. But I guess if customers really like it, roasters will continue to produce it. As for a comparison with black coffee, I prefer a coffee that has been roasted as it is intended to be.
    "A Word of Difference"TM

  8. #8
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    If its a buzz thing is it robusta or arabica that normally gets used? Hey if its going to tase as bitter as hell why use the good stuff??

  9. #9
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    Ipoh White Coffee

    [b]Let me shine some light on that subject.

    In Malaysia the original coffee that is consumed called Kopi are Robusta beans roasted sometimes in a wok but they are using primitive constructed roasters similar to BBQ roasters.
    The coffee is a dark roast, pretty uneven in color profile.
    After the coffee has reached desired color, margarine and sugar is added and roast continues until the beans are black and the sugar has over caramelized.
    Don’t try that in your Drums Guys.

    The so called White coffee is a normal medium dark roast without the margarine and sugar treatment.
    It’s normal Coffee.
    Now as to how the name came about there are two theories.
    One, it is relatively brighter in color than the black stuff.
    Two, it is coffee how the “white man
    Good Espresso is the equivalent of millions of tiny angels pissing on your tongue.

    Some like smoked coffee; I like to smoke while having coffee.

    Roasting 50000 pounds of coffee a month in 60 different locations.

  10. #10
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    Yeah pretty similar here in Indonesia. The bulk of the coffee (kopi) you find for sale outside big supermarkets is robusta. Normally its roasted with some corn thrown in and (as Maxtor mentioned) often the finishing touches are a lump of butter and some salt added. This is the most traditional way of roasting and unlike Malaysia most of the roasting is done in small drum roasters...often turned by hand for up to 3 hours! The coffee produced is an acquired...or sometimes impossible to acquired taste! Generally the kopi is prepared by grinding it very fine. Most markets use mechanised stone bur grinders. The powder these things can produce is incredible...makes my Mazzer look like its throwing out chunks! Of course a percentage of the powder is ground stone, as the stones in these grinders last only 2-3 weeks. I have got some pictures of a local roaster and one of these grinders, powered by a Yannma boat engine, in action if anyone is interested in seeing.

    Anyway once the coffee is ground it is called Kopi bubuk (literally powdered coffee). To prepare a drink several spoons are heaped into a glass with several spoons of sugar and boiling water is added. Indonesians can not generally stomach coffee without sugar. It is always drunk black, probably due to the cost and general unavailability of milk.

    Malayasia is certainly a market that is ahead of Indonesia, but behind Singapore, in terms of development of the specialty coffee industry. There are some good local roasters in KL, as well as JB, Melaka and Penang. There are also literally hundreds of small roasters that follow the methods descriped by Maxtor. In Penang there is a small coffee shop on nearly every corner...mostly run by the Chinese these places are often open fronted with a jumble of tables and chairs occupied by older Chinese, Malays and Indians passing the time away. I had a chance a few years ago to spend a couple of days in one of these places in Penang...it was fascinating. The greens in those days, and I am sure know too, were robustas from Lampung and Takengon in Sumatra. The place I spent in cooked all their beans, rather than using a roaster. They used huge woks over LPG burners. It was damn hot, with very little ventilation out the back where they cooked up. In this particular place they added butter but also some herbs to the coffee. This place, although small, went through quite a volume of green beans.
    Merdeka Coffee (Indonesian Coffee Roasters and relationship coffee specialists) - Antipodean (Coffee - Cafe - Culture)

 

 
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