Malaysia
Malaysia boasts a rich and unique coffee culture, particularly centered around the kopitiam (traditional coffee shop). The coffee, often made from Robusta beans roasted with sugar and margarine, has a distinct caramelised and sometimes slightly burnt flavor, which is then brewed using a "sock" filter. This creates a strong, robust base for a variety of popular drinks.
Here are the different ways to order a coffee in Malaysia, along with what's in them:
Traditional Kopitiam Coffee (Kopi):
This is where the unique Malaysian coffee lingo comes into play. "Kopi" itself means coffee.
Kopi (or Kopi Susu): This is the default "coffee" in a kopitiam.
What's in it: Strong black coffee, traditionally brewed, mixed with sweetened condensed milk. It's rich, sweet, and creamy.
How to order: Simply "Kopi."
Kopi-O: "O" comes from the Hokkien word for "black" (烏).
What's in it: Black coffee with sugar. It's still quite sweet, but without the milk.
How to order: "Kopi-O."
Kopi-O-Kosong: "Kosong" means "empty" or "zero" in Malay, indicating no sugar.
What's in it: Hot black coffee, with no sugar added. This is for those who prefer their coffee plain.
How to order: "Kopi-O-Kosong."
Kopi-C: "C" refers to "Carnation" brand evaporated milk, which was popular.
What's in it: Black coffee with evaporated milk and sugar. It's less sweet and creamier than Kopi with condensed milk.
How to order: "Kopi-C."
Kopi-C-Kosong:
What's in it: Black coffee with evaporated milk and no sugar.
How to order: "Kopi-C-Kosong."
Kopi Peng: "Peng" means "ice" in Hokkien.
What's in it: The classic Kopi (coffee with sweetened condensed milk) served over ice. A very popular refreshing drink in Malaysia's hot climate.
How to order: "Kopi Peng."
Kopi-O-Peng:
What's in it: Black coffee with sugar, served over ice.
How to order: "Kopi-O-Peng."
Kopi-C-Peng:
What's in it: Black coffee with evaporated milk and sugar, served over ice.
How to order: "Kopi-C-Peng."
Kopi Tarik: "Tarik" means "to pull" in Malay.
What's in it: Strong coffee (often with condensed milk) that has been repeatedly poured ("pulled") back and forth between two containers from a height. This aeration process creates a frothy top and thoroughly mixes the ingredients.
How to order: "Kopi Tarik."
Kopi Cham: "Cham" means "mix" in Hokkien.
What's in it: A unique blend of coffee and tea, typically with condensed milk. It offers a balance of the bitterness of coffee and the aroma of tea.
How to order: "Kopi Cham."
Kopi "Gao" (or Kaw): "Gao" (or "Kaw") means "strong" or "thick" in Hokkien.
What's in it: A stronger, more concentrated version of your chosen coffee (e.g., Kopi Gao would be extra strong Kopi with condensed milk).
How to order: Add "Gao" after your coffee type, e.g., "Kopi-O Gao" (extra strong black coffee with sugar).
Kopi "Po" (or Chniah in Penang): "Po" means "diluted" or "thin."
What's in it: A more diluted or weaker version of the coffee.
How to order: Add "Po" after your coffee type, e.g., "Kopi-O Po" (diluted black coffee with sugar).
Kopi "Siew Dai": "Siew Dai" means "less sweet" in Cantonese.
What's in it: Your coffee with less sugar or condensed milk.
How to order: Add "Siew Dai" after your coffee type, e.g., "Kopi Siew Dai" (coffee with less condensed milk).
Kopi "Gah Dai": "Gah Dai" means "more sweet" or "extra sugar."
What's in it: Your coffee with more sugar or condensed milk.
How to order: Add "Gah Dai" after your coffee type, e.g., "Kopi Gah Dai" (coffee with more condensed milk).
Kopi Gu You:
What's in it: Coffee with condensed milk and a slice of butter added. This adds a unique richness and sometimes a slightly salty note.
How to order: "Kopi Gu You."
Ipoh White Coffee: While still a form of "Kopi," it's distinct enough to warrant its own mention.
What's in it: The beans are roasted only with margarine (no sugar), resulting in a lighter color and a smooth, rich, and aromatic coffee without the traditional burnt taste. It's typically served with sweetened condensed milk or evaporated milk.
How to order: "Ipoh White Coffee" or simply "White Coffee" in relevant establishments.
Modern Cafe-Style Coffees:
In urban areas, shopping malls, and cafes, you'll find the full range of international coffee preparations using espresso machines, just like anywhere else in the world.
Espresso: A concentrated shot of coffee.
Americano: Espresso diluted with hot water.
Cappuccino: Espresso with steamed milk and a thick layer of foam.
Latte (Caffè Latte): Espresso with a larger proportion of steamed milk and a thin layer of foam.
Mocha: Espresso, steamed milk, and chocolate.
Flat White: Espresso with velvety steamed milk and less foam.
Cold Brew: Coffee steeped in cold water for an extended period.
Iced Latte/Iced Coffee: Standard iced versions of espresso-based or brewed coffee.
When in a kopitiam, embracing the local terminology will get you the authentic Malaysian coffee experience.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.