Malaysian mill grinds coffee the old-fashioned way after nearly 90 years in business

For nearly nine decades, the Antong Coffee Mill in Malaysia, has been making coffee in a traditional way, mixing sugar into coffee beans in an ageing machine heated by a crackling fire. The mill, which produces wood-roasted Nanyang style coffee known as “Kopi O” (coffee without milk) as well as Malaysian white coffee, started operations in the northwestern town of Taiping in 1933.