Skech of coffee scene in Kuala lumpur

 The coffee scene in Malaysia is undergoing a rapid transformation, influenced by historical factors limiting local coffee bean cultivation. While palm trees dominate the landscape, traditional coffee styles and emerging roasteries shape the industry.

 

In Kuala Lumpur, global chain coffee shops like Starbucks and Costa Coffee thrive, strategically located in shopping malls alongside luxury brands, attracting both tourists and locals.

 

The second force is the enduring appeal of traditional coffee, exemplified by establishments like Nam Heong cafe. Malaysians enjoy coffee with milk and sugar, even at local food courts, creating a cherished morning ritual.

 

The third force is the rise of individual roastery cafes, reminiscent of Japan's 30-year-old cafe culture. Positioned in residential areas, these cafes roast their beans on-site or nearby, serving lightly roasted coffee. The question arises: will this trend expand over the next 30 years, spreading specialty coffee to other Malaysian cities?

 

Despite challenges in locally grown beans, the traditional style of coffee, particularly coffee with milk and sugar, remains a dominant force. Liberica beans, now cultivated in Malaysia (branded as "elephant coffee"), were historically deemed of inferior quality, prompting additional roasting with palm oil margarine and serving with condensed milk.

 

The potential for the third force to flourish lies in importing high-quality beans consistently and mastering roasting skills. As the light roast trend takes hold, the future may usher in an era of roasting artistry, a concept embraced by a few Japanese roasters and gaining traction in a select few cups.

 

馬來西亞的咖啡場景正在迅速轉變，受制於歷史因素限制當地咖啡豆的種植。儘管棕櫚樹主導著風景，但傳統咖啡風格和新興的烘焙均塑造了這個行業。

 

在吉隆坡，像星巴克和Costa Coffee這樣的全球連鎖咖啡店繁榮發展，巧妙地位於購物中心內，吸引了遊客和當地人。

 

第二力是傳統咖啡的持久吸引力，例如Nam Heong cafe。馬來西亞人喜歡加奶和糖的咖啡，即使在當地的食品廣場，也能看到人們在享受早晨咖啡的同時閱讀報紙的景象。

 

第三力是個別烘焙咖啡館的崛起，類似於日本30年前的咖啡文化。這些咖啡館位於住宅區，現場或附近烘焙咖啡豆，提供淺焙的咖啡。未來30年內，這種趨勢是否會擴展，將特色咖啡帶到馬來西亞的其他城市？

 

儘管在當地種植咖啡豆存在挑戰，但傳統風格的咖啡，尤其是加奶和糖的咖啡，仍然是一股強大的力量。現在在馬來西亞種植的Libérica豆（品牌為“象咖啡”）曾被視為品質較差，因此需要額外的棕櫚油人造奶油烘焙處理，並與練乳一起提供。

 

第三力蓬勃發展的潛力在於穩定地進口高品質的咖啡豆並掌握烘焙技巧。隨著淺焙的趨勢興起，未來可能帶來烘焙藝術的時代，這是一些日本烘焙師已經了解的概念，並且已經在一些杯中傳播。