Indonesian coffee is one of the most popular drinking product and favored by both local and foreigners. In Indonesia, coffee beans are processed and developed in various regions. The creativity and different ways of life from Indonesian people generates various types of Indonesian coffee drinks.
Nowadays, the typical regional coffee drink is not only consumed by local people, but also tourists and people from other regions. This is all thanks to technological developments and population migration. The movement of people from one region to another allows for cultural exchanges, including how to present this legendary drink.
There are various types of coffee drinks in the archipelago which all of them have different, unique, even strange characters. Keep reading to find out which kind of Indonesian coffees that popular and can be said as the most delicious one. Here are some popular unique Indonesian coffees:
1. Tubruk Coffee (Mud Coffee)
The tubruk method is the most popular Indonesian coffee serving among the public because it is very easy, tasty and practical. This method generally only involves coffee and hot water only.
This method of coffee presentation was initially popular in Java and Bali, but now it is enjoyed almost everywhere in Indonesia. Javanese people used to drink brewed coffee while enjoying fried bananas. This culture carried over when the Javanese migrated to other areas so that the way of mud coffee presentation became so popular.
Brewing using the mud method is very easy. Coffee beans are grounded and brewed with hot water directly in a cup. This drink is served along with the grounds like the brewing method in Turkey.
For the mud method, you can use any type of coffee seeds according to taste. Always pay attention to the coffee powder, it is better to use freshly ground seeds and no more than two months after roasting.
2. Kawa Padang Coffee
This drink is a typical Indonesian coffee originating from West Sumatra. Drinking coffee is part of the old culture of the Minang people. As time goes by, Kawa Coffee stalls can be found in many regions in West Sumatra, especially in the city of Padang.
The name of “kawa” is taken from qahwah, which means coffee in Arabic language. Unlike the common types of Indonesian coffee, this kind of coffee drink does not use seeds but leaves from the coffee plant. To brew it, leaves from Robusta type plants must be used, because according to Minang people leaves from Arabica type plants have a bland taste.
The leaves and stems are smoked until dry, then brewed with hot water. This produces a drink that has a light texture like tea but the sense and aroma of the coffee is still can be tasted.
The tradition of drinking this coffee was born during the era of colonialism when the Dutch implemented forced cultivation on Minang Land. At that time, coffee was a high-value commodity. Therefore, all harvested Indonesian coffees must be submitted to the colonial government.
Sadly, the Minang people were not allowed to taste the results what they have been planted. To reduce the disappointment feeling they use coffee plant leaves and process them as a coffee. As a result, this special Minang coffee was born.
3. Bukittinggi Talua Coffee
Still, the original coffee from the land of Minang, Talua coffee is one of typical types of Indonesian coffee drinks. This drink is widely sold in Padang food stalls scattered in major cities in Indonesia. So to enjoy this unique drink, you don’t have to travel to West Sumatra.
The word “talua” in the Minang language means “egg”. Therefore, this drink is served with an egg mixture. The eggs used can be from chicken, ducks, or native chickens, but what is often used in Padang stalls is chicken eggs because it is easier to find.
To make this drink, the egg used is only the yolk. Egg yolks are beaten until foamy while given sweetened condensed milk and cinnamon powder. Then mixed with hot coffee.
The beaten egg no longer smells fishy, instead it gives texture and gives a sweet savory taste that stays in the mouth longer when it is mixed with other ingredients. If you are still worried about nausea, you can mix it with the lime.
4. Rembang Lelet Coffee
Lelet Coffee is a presentation of black coffee made by the tubruk method. This special drink is usually served on a small placemat. The point is to collect the pulp and sweetened condensed milk that will be used for “ngelelet”.
Ngelelet is a typical Indonesian coffee tradition originating from a village called Lasem in Rembang. This tradition is basically the art of making batik on cigarettes using the coffee grounds. At present the lelet tradition is not only carried out by Rembang residents, but also spread in other areas, such as Solo and Jogja.
At first glance this drink is no different from other types of Indonesian coffee drinks, like brewed coffee. However, it turns out the selection of ingredients can not be arbitrary. It must use ground powder with an ultra fine milled size which the seeds that have been roasted are specially ground up to the size of a very fine powder like the flours.
This drink taste is very bitter and leaves a long aftertaste. Therefore, it is usually served with a mixture of sugar and sweetened condensed milk.
5. Jogja Joss Coffee
Another unique Indonesian coffee which is popular among tourists is the Joss Coffee. This popular drink comes from Yogyakarta. You can find the Joss Coffee stalls along the road around Tugu Jogja Station at night.
Serving this kind of coffee is considered extreme because it adds hot charcoal to the hot coffee so that it will be boiling when served. The word ‘joss’ itself comes from the sound produced when hot charcoal is added.
There is a lot of debate about the efficacy of this extreme drink. Some believe that this drink provide good efficacy for the body because charcoal is able to neutralize toxins. However, some people are disagree to this method because charcoal contains carbon which is not good for the body.
There is no clear research whether this method good or bad for health. But if you are in Jogja, just try it once. Patience is needed because the coffee is very hot when served.
6. Durian Coffee
Another unique Indonesian coffee is Durian Coffee. The tradition of coffee with durian fruit comes from me. The rural communities of Lampung, Bengkulu, and Medan, all have same tradition of consuming these two ingredients, but the method is different.
In Lampung, durian is dipped in hot tubruk coffee before being eaten. Usually this kind of coffee is consumed by men in Lampung. They believe that this habit can increase their virility and libido.
While in the remorea area of Bengkulu and Medan, the hot coffee is mixed with one durian until dissolved as a sugar substitute. Durian used in this method is rather soft so it can dissolve easily.
If you want to try this drink you should be careful. Some people experience dizziness and even faint after drinking it. The distinctive aroma of durian is also very dominant. If you can’t stand the smell of durian, it’s better not to try it.
7. Ambon Rarobang Coffee
Rarobang is one of typical Indonesian coffee originating from Ambon, Maluku Province. Ambon is not a coffee-producing area, but the coffee concoction is a typical Ambonese drink which is famous among tourists. Unfortunately, to enjoy this Indonesian coffee you have to visit Ambon directly because this drink is hard to find outside the city.
This drink is served with a sprinkling of walnut seeds for topping. The concoction itself comes from spices such as ginger, cloves, cinnamon and honey that is boiled together with the coffee powder. The powder used is Arabica type because the taste is not too bitter and bitter.
This drink has refreshing taste and after drinking the body will feel warm and comfortable. This drink has a sweet clove scent, honey mixed sweetness and ginger aftertaste.
8. Aceh Saring Coffee
This type of Indonesian coffee drink originates from the international green bean producing region, Aceh. There are two coffee-producing areas in Aceh which are Gayo and Ulee Kareeng. Most of the coffee seeds produced in Gayo are Arabica, while most in Ulee Kareeng are Robusta.
If you walk around the streets of Aceh, you can find many coffee shops. They are related closely to the culture of the people of Aceh. Not only as a place to relax, but also as a place to share stories. Currently, Saring Aceh Coffee shops are not only found in Aceh, but also in big cities all around Indonesia.
Unlike the brewing method that using common coffee filter, the filter used to make this drink is from a cloth. This filter will later be pulled up to be filtered repeatedly, which is why in other regions this drink is also known as Tarik (pull) Coffee.
To make Aceh Saring Coffee, the coarse coffee powders from Robusta types are used and not the Arabica.
9. Tulungagung Ijo Coffee
The next typical Indonesian coffee comes from Tulungagung, which is the Ijo (Green) Coffee. In Tulungagung, East Java Province, you can find lots of stalls selling this bitter drink.
The color of this particular Indonesian coffee is green, different from most coffees which has dark brown or black color. The green color is from the coffee beans that are not roasted. Before brewed, the coffee seeds are only placed on a clay pan and then roasted with firewood and after that being ground.
This drink is quite popular especially among women both from local and foreigners. Its main benefit is as a weight loss supplement. Also, this drink is also good for preventing diabetes.
If you want to enjoy or try it but you don’t live around Tulungagung, don’t worry. Many coffee shops provide this bitter drink in the form of instant powder and you can also find it on internet.
If you want to get the benefits but don’t like the bitter taste, now you can also find green coffee processed into pills. It is more expensive than brewed powder products, but easier to consume.
10. Mandailing Natal Takar Coffee
Finally, there is a typical Indonesian coffee from Sipirok District, Mandailing Natal Regency, North Sumatra. It is called the Mandailing Natal Takar Coffee. But you don’t need to go to Sipirok because in the cities of North Sumatra, there are already many coffee shops that sell the Takar Coffee.
The word “Takar” comes from the Mandailing local language which means “coconut shell”. As the name implies, the coffee is served with hardened coconut shells. Uniquely, the coffee is not stirred with a spoon, but with cinnamon.
In the past, this drink was consumed by the Mandailing community as a body warmer and energy booster. Takar coffee is made by mixing coffee grounds with palm sugar, then brewed, stirred with cinnamon, and served while it’s hot. Because using palm sugar, when drink it you will feel a warm sensation in the throat.