You might put sugar in your coffee. In Malaysia, though, the beans for a traditional cup are roasted with not just sugar but margarine as well, before they’re ground-up and brewed. The result is a strong, caramelly cup of coffee. Despite the global trend of chrome-plated cafés and high-tech coffee roasters, there’s still lots of demand for old-school kopi. Perhaps that’s why Antong Coffee Mill, Malaysia’s oldest roaster, is still in business. Not only does the mill make the old-fashioned coffee, it makes it the old-fashioned way, over wood-fired stoves. It’s an…
