How To Make Indonesian Coffee

 Indonesian coffee culture is rich and varied, reflecting the country’s deep roots in coffee production and its long history of incorporating coffee into daily life. Indonesia is one of the largest coffee producers in the world, famous for unique and flavorful beans like Sumatra, Java, and Sulawesi  , each of which has its own distinct taste profile. But beyond the beans, the traditional ways of brewing coffee are just as fascinating. One of the most popular traditional methods is known as “kopi tubruk”  , a simple yet beloved brewing technique that’s enjoyed throughout the archipelago. Let’s dive into how kopi tubruk and other traditional Indonesian methods make coffee so special.

How To Make Indonesian Coffee

 Kopi Tubruk: The Heart of Traditional Indonesian Coffee

Kopi tubruk is essentially black coffee made by combining finely ground coffee with boiling water. It’s a no fuss method, requiring only two ingredients coffee and hot water but the results are deep, strong, and full of flavor.

Here’s how kopi tubruk is traditionally prepared:

1. Select the Coffee  : Indonesians often use locally sourced beans, ground finely. The grind size is important because it plays a huge role in the strength and texture of the coffee. The finer the grind, the more potent and rich the coffee will be.

2. Boil the Water  : This step is critical because the water needs to be hot enough to extract all the flavors from the coffee grounds. Typically, the water is brought to a rolling boil.

3. Measure the Coffee  : For a single serving, about 2 teaspoons of coffee grounds are used, but this can be adjusted based on how strong you like your coffee.

4. Mix and Let it Settle  : After the water boils, the coffee grounds are added directly into a cup, and then the boiling water is poured over. The coffee and water mixture is left to steep for about 3 5 minutes  . There’s no filtering involved this is a very rustic and “unfiltered” brew. The coffee grounds settle at the bottom of the cup.

5. Add Sugar (Optional)  : Many Indonesians like their kopi tubruk sweetened, so a spoonful (or more) of sugar is added before drinking. It’s stirred in, but the grounds are left to settle naturally at the bottom.

6. Enjoy Slowly  : Kopi tubruk isn’t something you gulp down. It’s meant to be sipped slowly, allowing the coffee grounds to further settle as you drink. Some people might even chew the grounds at the bottom, but others prefer to leave them behind.

When I first tried kopi tubruk, I was struck by how bold and intense the flavor was. It’s definitely stronger than the average drip coffee but not as concentrated as an espresso. What I love most about it is how simple it is you don’t need any fancy equipment, just coffee, water, and a bit of patience. Plus, there’s something deeply satisfying about watching those coffee grounds slowly settle to the bottom of the cup as you sip.

 Variations of Kopi Tubruk

While the basic kopi tubruk recipe stays consistent, there are regional variations across Indonesia. Some areas might add a dash of cardamom or cinnamon to the coffee, giving it a slightly spicy edge. Others might use palm sugar instead of regular sugar, which adds a richer, caramel like sweetness to the drink.

For instance, in Yogyakarta  , it’s common to sweeten kopi tubruk with gula jawa (palm sugar), which enhances the natural earthy flavors of the coffee. Meanwhile, in Bali  , some coffee drinkers mix in coconut milk for a creamier, more indulgent twist.

 Kopi Joss: Coffee with Charcoal

Another traditional Indonesian coffee preparation that’s both unusual and fascinating is kopi joss  , which originated in Yogyakarta  . What sets kopi joss apart is the fact that a red hot piece of charcoal is dunked into the cup of coffee after it’s been brewed. It might sound odd, but it’s a beloved local tradition!

Here’s how it’s made:

1. Just like with kopi tubruk, a cup of black coffee is brewed using finely ground coffee and hot water.
2. Once the coffee is ready, a glowing piece of charcoal is added directly to the cup. This creates a loud hissing sound (hence the name “joss”), and the heat slightly alters the taste of the coffee, giving it a hint of smokiness.
3. The charcoal is removed after a few seconds, and the coffee is enjoyed as usual.

People say the charcoal not only adds a unique flavor but also neutralizes the acidity of the coffee, making it smoother to drink. While I was initially skeptical, after trying it, I found that the smoky aroma really adds something different to the experience. Plus, it’s quite a spectacle to watch!

 Kopi Luwak: The Infamous Civet Coffee

No discussion of Indonesian coffee would be complete without mentioning kopi luwak  , the famous (and controversial) civet coffee  . Kopi luwak is made using beans that have been eaten and then passed through the digestive system of a civet cat  . The beans are collected from the cat’s droppings, cleaned, roasted, and then brewed into coffee.

While this method might sound off putting, the idea is that the fermentation process inside the civet cat’s stomach removes some of the coffee’s natural bitterness, resulting in a smoother, less acidic cup. Kopi luwak is known for its rich, earthy flavor  , and it’s one of the most expensive coffees in the world.

However, it’s important to note that in recent years, ethical concerns have arisen about the treatment of civet cats, as some farms keep the animals in poor conditions to produce the coffee. If you’re interested in trying kopi luwak, it’s best to look for ethically sourced versions where the civets are not harmed.

 The Role of Coffee in Indonesian Culture

Coffee in Indonesia is more than just a beverage it’s a part of everyday life. From street side coffee stalls (called “warungs”  ) to social gatherings in homes, coffee plays a central role in bringing people together. It’s common to see people sitting around small tables, sipping kopi tubruk or kopi joss, and chatting with friends or strangers. In many rural areas, coffee is brewed over a wood fire, adding to the rustic charm of the experience.

In fact, one of my most memorable moments in Indonesia was sitting in a small warung, sipping kopi tubruk with a group of locals. We didn’t speak the same language, but the coffee provided a bridge for conversation, laughter, and connection. That’s the magic of coffee it’s more than just a drink; it’s an experience.

 How to Make Indonesian Coffee at Home

If you’re feeling inspired to try making traditional Indonesian coffee at home, here’s a simple recipe for kopi tubruk:

  Ingredients:  

•   2 teaspoons of finely ground coffee (Sumatran or Javanese beans work great)
•   200 ml of boiling water
•   Sugar or palm sugar (optional)

  Instructions:  

1. Place the coffee grounds in your cup.
2. Pour boiling water over the coffee and stir briefly.
3. Let the coffee steep for 3 5 minutes to allow the grounds to settle at the bottom.
4. Add sugar to taste, if desired.
5. Sip slowly and enjoy!

 Final Thoughts

Indonesia’s traditional coffee making methods offer a window into the country’s rich coffee culture. Whether you’re enjoying a simple cup of kopi tubruk or experiencing the dramatic flavors of kopi joss, each method reflects Indonesia’s deep connection to coffee. These methods may be rustic, but they produce bold, full bodied coffee that’s unlike anything you’ll find in modern cafés. Plus, the rituals and traditions around Indonesian coffee turn every cup into a shared experience. So, the next time you brew coffee, why not try it the Indonesian way?

Share this post