Wang baochao, a native of Nanhai, immigrated to Malaysia from Nanhai, China in his twenties with ambitions and dreams, and then worked as a chef in a restaurant run by an Englishman, serving western food and local delicacies. After years of study and hard work, he accumulated some savings, and decided to start his own business. In 1937, Ipoh, in Perak, Malaysia, was famous for its rich tin mines, which attracted gold diggers from all over the world to mine, and the catering service industry flourished during this period. Against this background, Wang Baochao and his brother Wang Baochang founded Xinyuanlong "Kedai Kopisin Yoon Loong" in the old town of Ipoh, that is, the old street. Their restaurant provides hot and cold drinks, toast, Kaya (Malaysia's favorite coconut jam), 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 continue to study, experiment and innovate the technology and production of roasted coffee beans. Finally, the method of low-temperature roasting was studied to avoid the bitter taste of coffee in high-temperature frying, and the original aroma of coffee beans was preserved to the maximum extent through long-time 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 indicator of Malaysian white coffee, and it has been imitated by people until today.

reference: my coffee/born/narrative

Ordinary coffee beans are made by baking and frying at high temperature. Under high temperature, coffee beans will produce a bitter taste. At that time, Chinese people mainly drank tea, so it was difficult to get used to the bitter taste of coffee. "Xinyuanlong" found that changing the coffee beans that need high-temperature roasting to low-temperature roasting without adding any ingredients will improve the bitter taste after high temperature. It turns out that the acidity and bitter taste of coffee are produced in the process of roasting coffee beans. The time of low-temperature baking is 4-6 times longer than that of high-temperature baking, but it is precisely because of long-time baking that the aroma of coffee beans is extracted to the greatest extent. No other ingredients were 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, and Ipoh, Malaysia was called the hometown of white coffee. 215-3-6 19:3:25 Supplement: It's all copied out ~~

Reference: google

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