Coffee-drinking is a global phenomenon yet coffee in each region of the world has its own special profile, aroma, character, roasting and percolation techniques. Over the years, Malaysian Coffee (usually roasted in Butter/Margerine and Sugar) has evolved into its individual art form. Generally dark and strong, there remain distinct differences between West and East Malaysian coffee.
In West Malaysia, coffee is much darker and more bitter. In East Malaysia, aroma is king. Good coffee is defined primarily by its aroma, then followed by roasting style and strength. Roasters play with temperature, type of beans and the ratio between margarine/butter and sugar to create different profiles.
Malaysia brews her coffee quite differently. Traditionally, a cloth filter is used to filter out the grounds, and coffee is usually taken with sugar, condensed milk or evaporated milk.