Historical question: How is white coffee made?

Wang Baochao, a native of Nanhai, immigrated to Malaysia from Nanhai, China in his twenties with ambitions and dreams. Later, he worked as a chef in a restaurant run by an Englishman, serving western food and local cuisine. After years of study and hard work, he accumulated some savings and decided to start his own business. 1937 At that time, Ipoh in Perak, Malaysia was famous for its rich tin mines, which attracted gold miners from all over the world to mine, and the catering service industry also flourished during this period. In this context, Wang Baochao and his brother Wang Baochang founded the "Dyke Kopisin Yoon Loong" in the old town of Ipoh, that is, Laojie. Their restaurant serves hot and cold drinks, toast, Kaya (Malaysia's most popular coconut sauce), China sponge cake and other local delicacies. Now Xinyuanlong is one of the oldest traditional Hainan cafes in the old town of Ipoh, Malaysia. The Wang brothers are famous for their excellent coffee and warm service, but many orientals are not used to the bitter taste of western coffee. In order to pursue the purest taste of coffee, they constantly study, experiment and innovate the technology and production of roasted coffee beans. Finally, the method of low-temperature roasting was studied to avoid the bitterness of coffee in high-temperature frying, and the original aroma of coffee beans was preserved to the maximum extent through long-term low-temperature roasting. Finally made the first perfect cup of white coffee. The Wang brothers named the perfect secret recipe "Xinyuan Longyibao White Coffee", which became the vane of Malaysian white coffee and has been imitated by people ever since.

Reference: My Coffee/Birth/Narration

Ordinary coffee beans are baked and fried at high temperature. Coffee beans will taste bitter at high temperature. At that time, people in China mainly drank tea, so it was difficult to get used to the bitter taste of coffee. "Xinlong" found that changing the coffee beans that need high-temperature roasting to low-temperature roasting without adding any ingredients will improve the bitterness after high temperature. It turns out that the sourness and bitterness of coffee are produced in the baking process of coffee beans. The time of low-temperature roasting is 4-6 times that of high-temperature roasting, but it is precisely because of long-time roasting that the aroma of coffee beans is extracted to the greatest extent. No other ingredients are added in the baking process of coffee beans, so the Wang brothers named the coffee made in this way as white coffee, which means pure coffee. At this point, the world's first cup of white coffee was born in Ipoh, Malaysia, which is known as the hometown of white coffee. 2015-03-0619: 03: 25 supplement: it's all copied out ~ ~

Reference: Google

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