Malaysian Coffee Drinks Guide

HWC's ready-to-drink Americano in a 1-litre bottle. Refrigerated, grab-and-go.

HWC's ready-to-drink Caffe Latte in a 1-litre bottle.

HWC's ready-to-drink Spanish Latte in a 1-litre bottle.

The office drawer staple. Instant coffee + creamer + sugar.

Espresso diluted with hot water. Clean, light, and highly caffeinated.

Latte inspired by apam balik — peanut, sweet, nostalgic Malaysian flavours.

Espresso shaken with palm sugar (gula aren) over ice — Bask Bear's signature iced twist.

Latte with palm sugar (gula aren) and caramel — rich, sweet, smoky.

Espresso meets creamy avocado — a rich, silky, indulgent blend.

Latte with banana — sweet, fruity, creamy.

Latte with rose syrup — the classic bandung flavour meets espresso.

Plant-derived Blue Spirulina + Salted Cheese Foam.

Latte sweetened with caramelised brown sugar — Coffee Review 92 points.

Blended coffee frappe topped with buttercream — creamy and cold.

Latte topped with rich buttercream — indulgent and creamy.

Buttery bliss — latte with rich buttercream, smooth and indulgent.

Equal parts espresso, steamed milk, foam. Classic Italian.

Caffe latte with caramel syrup — Coffee Review 92 points.

Steamed milk with vanilla syrup, marked with espresso and drizzled caramel.

Cappuccino with caramel syrup — Richiamo's Caramello classic.

Caramel + butterscotch latte — sweet, rich, smooth.

Absolute caffeine kick — the CEO series americano, now in iced too.

ZUS's stronger-than-usual latte — the CEO series, now in iced too.

Latte with cereal notes — nutty, sweet, nostalgic.

Kopi + Teh mixed. The ultimate Malaysian fusion.

Creamy pink latte with fragrant cherry blossom aroma.

Signature latte topped with salted cheese foam.

Boss-brew — café latte with coconut, creamy and tropical.

Over 2 billion cups sold worldwide. Coconut milk meets espresso — Luckin's global bestseller.

Matcha with coconut milk.

Mocha with coconut milk.

Coconut + velvety milk = double enjoyment.

Steeped overnight. Smooth, low acidity, highly caffeinated.

Tropical joy — creamy coconut latte, smooth and refreshing.

No condensed milk. Just creamy milk.

Extra creamy latte — smooth, velvety, comforting.

Blended mocha frappe with dark chocolate — rich, cold, indulgent.

Mocha with dark chocolate — rich, bold, less sweet.

Double espresso in spiced chai tea — the best of both worlds.

Double espresso in matcha for a little pick-me-up.

One concentrated shot. Pure energy.

Blended espresso frappe — bold coffee, icy and smooth.

Silky microfoam over a double shot. Australian import, KL favorite.

Sweet vanilla-flavoured coffee beverage, a Tim Hortons signature.

Sparkling americano with grape. Best seller in the Fruity Americanos line.

Cappuccino with hazelnut — nutty, rich, comforting.

Latte with hazelnut syrup — nutty aroma, smooth finish.

Espresso layered with steamed milk and hazelnut syrup.

Kopi + Milo. Hokkien for "Tiger Bites Lion". Wildly comforting.

Espresso over cold water and ice. Refreshing, low acidity, highly caffeinated.

Double ristretto over cold water and ice. Bold crema, refreshing body.

Indulge in frosty mint chocolate's icy richness.

Feel like a cold breeze for your palate. Iced coconut latte with a mint twist.

Latte inspired by kaya toast — pandan, coconut, and sweet kaya notes.

The signature — Kenangan's famous blend of espresso, gula aren (palm sugar) and fresh milk. Sweet, creamy, iconic.

The OG. Strong robusta brewed in a sock, sweetened with condensed milk.

Robusta with evaporated milk (the "C" comes from Carnation). Slightly lighter.

A slab of butter melted in. Adds saltiness and smoothness. A Penang specialty.

Local-style kopi meets latte — robusta punch with silky milk.

Your own interpretation. Mix it up!

Black robusta with sugar. Bold, smoky, wakes you up HARD.

Pure black, no sugar. The purist\

Iced black with sugar. The afternoon office warrior\

Iced kopi with condensed milk. Malaysia\

Koppiku's signature latte with coconut — creamy, tropical, smooth.

The signature — Koppiku's house latte, smooth espresso with fresh milk.

Extra creamy latte — velvety smooth, comforting.

Steamed milk with a shot of espresso. The safe bet.

Americano with a squeeze of lemon — zesty, refreshing twist on the classic.

Made with real lime juice from Johor.

Extra zesty, sparkling and refreshing.

Americano with a buttery twist.

From a 2 billion+ cups loved global series. Buttery, creamy latte.

Mocha with extra kaw (strong) local coffee — bold and chocolatey.

Double ristretto over hot water. Stronger crema, bolder taste than an americano.

A fun coffee mocktail with juicy lychee and rose chunks with sweet, zesty lemon soda.

Maru Coffee's signature — espresso blend with special syrup and velvety Maru signature cream.

Zesty lemon, a shot of espresso, and soda water — fizzy and energising.

Americano with an extra kick — 4 shots in 1 cup.

Espresso meets matcha in one layered latte — coffee and green tea in a cup.

Espresso with chocolate syrup and steamed milk. The dessert-in-a-cup classic.

Creamy oat with buttery caramel flavour.

A creamy, plant-derived take on chocolate delight.

Espresso with creamy oat milk.

Vibrant green matcha with creamy oat milk.

Iced, shaken espresso with oat milk.

Lite & oaty — café latte with OATSIDE oat milk.

Zussies fave — CEO latte with OATSIDE oat milk.

Bestseller — Spanish latte with OATSIDE oat milk.

Americano with a citrus orange twist.

Malaysian pandan meets coconut latte.

Iced Geisha blend coffee with peach and raspberry — fruity, bright, from the Firdhaus' Choice series.

Latte with pecan praline — nutty, buttery, indulgent.

Latte with a bolder taste — latte, but with half the milk.

Latte with pistachio cream — nutty, velvety, rich.

Rich Pistachio & Cashew Nut, perfect for nut lovers.

Macchiato with rich pistachio — nutty, creamy, indulgent.

Single origin arabica, hand-poured. Light, fruity, clean.

Americano from HWC's Red Geisha blend — Coffee Review 93 points, bright and floral.

Caffe latte from the Red Geisha blend — Coffee Review 93 points.

Cappuccino from the Red Geisha blend — Coffee Review 93 points.

Single shot of the Red Geisha blend — Coffee Review 93 points.

Caffe latte with rose syrup — floral and creamy, Coffee Review 92 points.

Layered macchiato with salted caramel and hazelnut — sweet, salty, nutty.

Balanced out — latte with salted caramel, sweet and salty.

Macchiato with salted caramel — sweet, salty, smooth.

Cappuccino with salted caramel — sweet, salty, smooth.

Spanish latte with a salted twist — salted foam over espresso with condensed milk.

Caramel macchiato with a seasalt twist — sweet, salty, layered.

Americano from the Kenangan Juara single-origin beans — clean and bright.

Flat white from the Kenangan Juara single-origin beans — silky microfoam, bold character.

Latte from the Kenangan Juara single-origin beans — a limited black-cup series.

Shaken espresso from the Kenangan Juara single-origin beans — frothy, iced, energising.

Spanish latte with buttercream — sweet, creamy, indulgent.

Bask Bear's classic: double shot espresso with condensed milk and steamed milk. Sweet, creamy, strong.

Espresso tonic — bold espresso over tonic water, ZUS's coffee mocktail.

A creamy vanilla twist on classic espresso.

Silky smooth indulgence with vanilla.

Espresso with steamed milk and vanilla syrup. Sweet and smooth.

Espresso layered with steamed milk and vanilla syrup.

Velvety milk meets award-winning espresso.

Watermel-ong — refreshing watermelon meets latte.

Ipoh-style coffee roasted with margarine, blended with condensed milk. OldTown's signature.

Espresso with white chocolate and steamed milk — creamy, sweet, indulgent.

Single-origin SOE (Single Origin Espresso) from Ethiopia's Yirgacheffe region, served in the signature Luckin Black Cup.

Single-origin Yirgacheffe espresso, velvety microfoam.

Single-origin Yirgacheffe espresso with steamed milk.

ZUS exclusive — the signature Zirty latte, smooth and bold.