The history of white coffee can be traced back to half a decade ago. White coffee was developed more than 50 years ago in "Lian Thong", one of the oldest traditional Chinese coffee shops in Ipoh, Malaysia.
The owners of the coffee shop "Lian Thong" were passionate about making quality coffee at that time. Through relentless researches and testing, they came up with unique idea through, and developed a special blend of aromatic coffee called "White Coffee". They started to serve the newly introduced white coffee to its customers. The increase of white coffee demand caused more coffee shops and restaurants to carry white coffee. AS a result, "White Coffee" has become extremely popular among many local coffee lovers and has received great recognitions from the overseas market for the past ten years.
Image: The origin of White Coffee in Ipoh, Malaysia.
Both white and black coffees are actually produced from the same species of coffee beans, usually Robusta or Arabica. The main difference is in the way the coffee beans are roasted.
To produce traditional 'black' coffee, the coffee beans are roasted with sugar and margarine. For white coffee, the beans are roasted with only margarine. Without sugar, the roast is not as dark and hence termed as 'white' coffee.
Through decades of research and development, white coffee has been transformed to fit the modern lifestyle of coffee lover today. Therefore, Dapuri combines the original recipe with modern production and packaging process to provide the best-in-class Malaysian white coffee. Dapuri is dedicated to taking the coffee lover’s satisfaction to the next level.
