Although not widespread worldwide, you may have heard the term “white coffee.” Its meaning, however,
differs depending on the country where the term is used. Let’s explore what “white coffee” can mean in different
parts of the world.
First of all, note that it is not a coffee substitute like chicory, ground chestnuts, lemongrass, ginger, or
cocoa.
Europe
In Europe, “white coffee” typically refers to an ordinary black coffee—espresso, filter, flat white, specialty, or
even instant—to which cold or warm milk has been added.
However, the definition isn’t consistent everywhere. For example, in Italy, if you ask for white coffee, you’ll most
likely be served a cappuccino or a latte.
USA
In the United States, coffee with milk is never called “white coffee.” It’s simply referred to as “coffee with
milk” or “coffee with cream.” The term is not used anywhere across North, Central, or South America..
Malaysia
In Malaysia, white coffee is actually the standard brewing method—quite the opposite of the rest of the
world.
Here, Liberica beans (or blends, since about 90% of Malaysian coffee is Liberica) are roasted in a pan with sugar
and locally produced sweet margarine. Sometimes wheat grains are added during roasting (though later removed).
During this process, the sugar caramelizes, giving the beans a distinctly creamy, sweet flavor without bitterness or
acidity. The beans are never roasted to a deep brown; their dark, chocolate-like color comes from caramelization,
while the roast level itself is at most medium.
Before serving, the beans are ground and brewed, and sweetened condensed milk is added to the
cup—rarely is it drunk without it. It is this condensed milk that gives the drink its “white” color.
Even without milk,
however, this coffee is much lighter than most in the world.
The practice of roasting beans with margarine and sugar, and then adding condensed milk, dates back
about three centuries. Chinese traders and immigrants in Malaysia disliked the traditional “Western” taste of black
coffee. Yet coffee was the drink of business meetings (especially in Ipoh, a major hub for mining and accounting
firms). Asians are famously fond of sweets, but about half of them also have natural lactose intolerance.
Condensed milk solved this problem perfectly: it was sweet, creamy, and much easier to digest than fresh milk.
Lebanon
In Lebanon, white coffee is called “Yahweh Bayda.”
This country has a strong tradition of hospitality—guests are always offered food, and at the end of the meal,
coffee. But since guests may visit at any time of day, not everyone wants to drink coffee late at night.
The solution is Lebanon’s version of white coffee: a popular drink made from orange blossom water (a
by-product of producing orange blossom oil, which is widely used in Lebanon, the U.S., and Europe as a flavoring
for foods and drinks). It can be served plain or sweetened with syrup or sugar.
Yemen
Minimal roasting, long loved in Yemen, has recently become a global trend. It’s also worth noting that light
roasting in general is well-suited for high-quality specialty coffee.
In Yemen, white coffee is essentially any Arabica or Robusta, specialty or otherwise, that is roasted only
about one-third to one-half the time needed for a medium roast. Coffee beans, naturally light green-gray, pass
through several color stages on their way to dark brown: white → yellow → orange → brown → chocolate → dark.
Yemeni white coffee is stopped between the white and orange stages.
The advantages of this method include:
• Preservation of higher caffeine content, since caffeine breaks down more during longer roasting;
• Higher density and moisture retention, which help preserve fruity, berry, and nutty notes while
slightly lowering acidity;
• A flavor profile that pairs especially well with the sweetness of cocoa, chocolate, and pastries.
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