Kuala lumpur: The rising popularity of roadside coffee stalls in Malaysia is more than just a pit stop for a caffeine fix. These humble street set-ups have become a laboratory for young entrepreneurs to experiment with business ideas and brew their own brand identities, offering the same quality experience once reserved for modern cafes in bustling city centres, now at pocket-friendly prices. The trend is attracting more young business owners who prefer small stalls due to lower operating costs, flexible locations, and the freedom to test new menu ideas.
According to BERNAMA News Agency, coffee entrepreneur Audi Ghazali, 36, began his journey about four years ago when he spotted a demand for quality coffee without the cafe price tag. Before this, Audi had tried running coffee businesses at several locations around Kuala Lumpur, including small bazaars and parking lots, until he finally settled in Taman Keramat, an area he felt had a loyal community of customers.
Audi shared that the first two years were all about trying different spots, sometimes selling at a small bazaar or in a parking area. He eventually felt more comfortable in Taman Keramat because of the regulars who came to his stall to relax. Previously renting premises at a commercial business area in Wangsa Maju, high rental costs prompted him to explore sustainable alternatives. He decided to go roadside and obtained a proper licence from the MPAJ (Ampang Jaya Municipal Council).
Most of the coffee equipment from Audi's previous shop, including espresso machines, grinders, and beverage preparation tools, have been repurposed for his roadside stall. Together with his sister, Aliah Ghazali, the stall concept allows them to experiment with new coffee and recipes tailored to customer preferences, with prices starting from RM5. Popular drinks include Mocha Hazelnut and Spanish Latte MOJ. The stall also serves food like banana spring rolls, carbonara spring rolls, instant noodles, dumplings, and loaded fries.
Operating daily from 9.30 pm to 2 am, and extending until 4 am during Ramadan, Audi said the stall can generate around RM1,000 in sales per day depending on the weather and customer turnout. He actively promotes the stall on Instagram via @coffealing_mojcafe, providing updates on new drinks, seasonal menu items, and special promotions, helping attract new visitors and maintain a loyal customer base.
Another roadside coffee entrepreneur, Hafiz Rahmad, 24, noted that the small-stall concept offers young people the opportunity to start a business without incurring high operational costs like those of a full cafe. Operating his stall in Taman Melawati, the roadside location allows for closer customer interaction and a better understanding of their needs.
Hafiz explained that when operating every night, it becomes common to see people stopping by for a short while after work to relax with a coffee before heading home. The open and informal environment of roadside coffee stalls makes them a local community gathering point, particularly for night-shift workers, food delivery riders, and university students seeking a late-night resting spot. Besides coffee, Hafiz also offers non-coffee options like matcha, milkshake, and tea to cater to diverse tastes. The flexible business concept allows him to adjust the menu and operating hours according to demand, creating a model that combines affordability, creativity, and community engagement.