Many people will think that the two are just as their names suggest: one color is black and the other color is white. No! The biggest essential difference between white coffee and black coffee lies in its processing flow!

Most coffee on the market now belongs to black coffee. Black coffee is made by baking coffee beans and caramel at high temperature, which makes coffee taste bitter, sour, caramel and carbonized. In health, it will hurt the stomach, get angry, and cause melanin precipitation and other drawbacks.

White coffee is a coffee bean roasted directly at low temperature without caramel, and the time is 2.5 times that of high temperature charcoal roasting. Grind into coffee powder, which removes the scorching sour taste of ordinary high-temperature frying and charcoal roasting, and retains the natural flavor and rich aroma of the original coffee, making people memorable and fragrant. No harm to the stomach, no fire, low caffeine, pure and mild quality, in line with the requirements of modern people for healthy life, smooth and mellow taste.

Here, I strongly recommend a white coffee imported from abroad-Malaysian white coffee. Friends who have been to Malaysia will bring it to their relatives and friends, and it is also the only place that produces orthodox white coffee. For example, Yichang, Jiujiechang, Zehe and other brands are unbeaten classics in white coffee, while Hometown Strong and Old Ipoh White Coffee have only recently been introduced into the domestic market, which is also a rare good brand.

Hope to adopt, thank you! !