Picture from http://indonesiancoffeeandtea.blogspot.com
Coffee is undoubtedly one of the most consumed beverage in the world. Who can resist a cup of hot coffee particularly during a cold rainy day?
My country is the fourth largest coffee producing country in the world after Brazil, Columbia and Cuba. In general, coffee from Indonesia has a full body and the acidity is relatively low. Each region is known as cupping his distinctive profile, although in one foot area can still be found diversity
Coffee lovers are particularly fond of the beans from Java, Sumatra, Sulawesi, Bali as well as other regions. Those whose palates are particularly talented can actually tell the difference between beans simply by tasting the coffee.
Java Coffee is coffee produced on the island of Java. In the United States the term “Java” by itself is, in general, slang for coffee. The Indonesian phrase Kopi Jawa refers not only to the origin of the coffee, but is used to distinguish the strong, black, very sweet coffee, with powdered grains in the drink, from other forms of the drink.
Java is also a source of ‘Kopi Luwak’, renowned as the most expensive coffee in the world. On Java, this variety is produced by feeding captive palm civets with ripe coffee cherries. The digestive tract of the civet removes the mucilage from the coffee beans.
Sumatra coffee is a rich consistent coffee with a really good body. Some even find that they can taste chocolate tones. So it’s a really popular choice for coffees these days.
Another popular choice is Sulawaesi (Toraja) coffee because they preferred a less acidic cup of coffee with a decent body.
Bali coffee found mostly in the mountain central part of Bali. There are two kinds of Bali coffee the farmers grow: Arabica and Robusta. Every family who live in the country side grow coffee plantation in the back yard of their house. They will make the coffee powder the traditional way, sometimes mix it with rice if the taste of the coffee is too strong.
The Indonesian way of drinking coffee, during any time of the day and with any meal differs a bit from the western way.
If you like a strong and sweet coffee, try Kopi Tubruk. You will need some very finely ground coffee, sugar, hot water and a tall glass or beer mug strong enough to withstand the heat.
Think of Kopi tubruk as drinking coffee au naturel, without either your Bodum-brand French press or your Singapore dirty sock filter.
Kopi tubruk is finely ground coffee beans. Sometimes unglamorously referred to as “mud coffee,” (no relation to the New York-based coffee chain), it is one of the most common forms of coffee available in Indonesia.
The following is the step-by-step of making Kopi Tubruk from http://www.wikihow.com
- Spoon a heaping tablespoon of the kopi tubruk into a beer mug. Add sugar to the kopi tubruk if you wish.
- Boil potable water but pull it off the fire immediately upon reaching boiling point. Do not allow it to go into a roiling boil as this will cause the water, as subsequently your coffee, to taste flat. Pour enough water to fill your mug to about a centimeter from the brim.
- Stir so the coffee grounds and the water mix well.
- Leave alone for about 3-5 minutes. This will give the coffee grounds time to settle to the bottom.
- Enjoy your coffee, but take care not to disturb the coffee “mud” at the bottom of your mug as you drink. Discard the dregs afterwards, but not into the sink as this will eventually clog your sink’s P-trap.