There's a new coffee on the horizon. The centuries-old Malaysian Kopi, named Asia's best coffee by The Wall Street Journal, is a must-have for serious coffee lovers.
With its distinctive burnt flavor derived from roasting coffee beans with butter and sugar, kopi is quite different from the brews sold throughout the U.S.
Coffee historians believe that bitter-tasting Liberica beans from Africa were introduced to Malaysia sometime in the 1800's. The unusual roasting method was developed to camouflage the harsh taste. Kopi is brewed by pouring boiling water through a cloth filter and then sweetened with condensed milk.
In a part of the world renowned for its tea, the Malaysian passion for Kopi has resulted in hundreds of "Kopitiam," Malaysian-style coffee shops where java lovers can order a "western" style breakfast of eggs and toast with their favorite brew. The coffee-culture popularized by global chains such as Starbucks has resulted in an explosion of these modern kopitiam throughout Kuala Lumpur.
Adapted from: Food Processing.com