In Thailand, the flavor booster might include two stages of roasting. First, corn kernels, tamarind seeds, or other combinations of cardamom and soy, are well-grinded and added to coffee mixture. Next, for an extreme taste, Thai people use sugar and sometimes butter to caramelize the whole thing.
In Indonesia, coffee beans are traditionally roasted in one step, over a wok with butter and kernels to create sweetness depth to the after-flavor.
Different ways to enjoy coffee in Southeast Asia
In Western countries, fresh milk is a special ingredient to the whole coffee-thing. For Southeast Asian countries, not the fresh milk but condensed milk that lit everything. An inspiring suggestion whenever you come to a random café in Southeast Asia should be iced-and-(condensed)-milk because here, locals have been attached to this iced-coffee drink too much to the point of common reflex.
Laotian culture even impresses the sweet-tooth by extra spoon of syrup and sometimes, more cream to fulfill the coffee cup