Indonesia
Indonesia boasts a vibrant and diverse coffee culture, deeply rooted in tradition but also embracing modern trends. Given its status as one of the world's largest coffee producers, you'll find a vast array of ways to enjoy coffee, from unique local preparations to international cafe staples.
Here are some of the different ways to order a coffee in Indonesia and what's in them:
Traditional Indonesian Coffee Preparations:
These are often found in local warungs (small, traditional eateries) or specialty coffee shops focusing on authentic Indonesian experiences.
Kopi Tubruk: This is perhaps the most ubiquitous and traditional Indonesian coffee.
What's in it: Coarsely ground coffee beans (often Robusta for a stronger brew) are put directly into a cup, and boiling hot water is poured over them. Sugar is typically added at this stage and stirred in. The coffee grounds are left to settle at the bottom of the cup, and you drink the coffee directly from the brew, often avoiding the very last sips to avoid the muddy grounds.
How to order: Simply "Kopi Tubruk" or specify if you want it with sugar ("Kopi Tubruk gula") or without ("Kopi Tubruk tanpa gula").
Kopi Susu: A beloved classic, especially in homes and local eateries.
What's in it: Brewed coffee (often a strong Kopi Tubruk base) is mixed with sweetened condensed milk (Susu Kental Manis). The sweetness and creaminess balance the coffee's bitterness.
How to order: "Kopi Susu." You can also specify if you want it hot ("Kopi Susu panas") or iced ("Es Kopi Susu"). The iced version is particularly popular and refreshing.
Kopi Joss: A unique and visually striking coffee from Yogyakarta.
What's in it: A piece of red-hot burning charcoal is dropped directly into a cup of hot brewed coffee (usually Kopi Tubruk). The charcoal sizzles and creates a unique aroma and slightly smoky, almost toffee-like flavor. It's believed by some to neutralize the coffee's acidity.
How to order: "Kopi Joss."
Kopi Tarik (Pulled Coffee): While often associated with Malaysia and Singapore, you'll also find this style in Indonesia, particularly in regions with strong Malay influence.
What's in it: Strong brewed coffee (often mixed with condensed milk) is repeatedly poured ("pulled") back and forth between two containers from a height. This process aerates the coffee, creating a thick, frothy layer and blending the ingredients thoroughly.
How to order: "Kopi Tarik."
Kopi Jahe (Ginger Coffee): A warming and often medicinal coffee.
What's in it: Coffee infused with ginger, either by adding fresh ginger slices or ginger powder during brewing. It's often sweetened with palm sugar or regular sugar.
How to order: "Kopi Jahe."
Kopi Khop (Upside-down Coffee): A unique serving style found in Aceh.
What's in it: Strong coffee (often Kopi Tubruk style) is brewed and poured into a glass, which is then immediately tipped upside down onto a small saucer. The coffee slowly seeps out onto the plate, and you sip it from the plate, often using a straw to blow air into the glass to release more coffee.
How to order: "Kopi Khop."
Kopi Luwak (Civet Coffee): Infamous for its unique production method and high price.
What's in it: Made from coffee beans that have been eaten and excreted by the Asian palm civet. The civet's digestive enzymes are said to break down the coffee cherry's fruit pulp and ferment the beans, resulting in a smoother, less bitter coffee with distinct flavor notes. Ethical concerns regarding civet farming are prevalent, so seek ethically sourced options if trying this.
How to order: "Kopi Luwak."
Kopi Telur/Kopi Talua (Egg Coffee): Predominantly found in West Sumatra (Minangkabau culture).
What's in it: Egg yolk (usually from chicken or duck), sweetened condensed milk, and sometimes a dash of cinnamon or vanilla are whisked until frothy. Hot brewed coffee is then poured over this mixture. The egg adds a rich, creamy texture without a "eggy" taste.
How to order: "Kopi Telur" or "Kopi Talua."
Kopi Durian: A more adventurous option for durian lovers.
What's in it: Coffee is mixed with durian fruit, either by dipping durian into hot coffee or by dissolving durian pulp into the coffee.
How to order: "Kopi Durian."
Modern Cafe-Style Coffees:
In urban centers and popular tourist destinations, you'll find a wide range of international coffee preparations, just like in any major city globally. These are typically made with espresso machines.
Espresso: A concentrated shot of coffee.
Americano: Espresso diluted with hot water.
Cappuccino: Espresso with steamed milk and a thick layer of foam.
Latte (Caffè Latte): Espresso with more steamed milk and a thinner layer of foam than a cappuccino.
Mocha: Espresso, steamed milk, and chocolate (syrup or powder).
Flat White: Espresso with velvety steamed milk, less foam than a cappuccino, resulting in a stronger coffee taste.
Macchiato (Caffè Macchiato): Espresso "marked" with a dollop of foamed milk.
Cold Brew: Coffee steeped in cold water for an extended period, producing a smooth, low-acid concentrate.
Iced Coffee: Usually hot-brewed coffee served over ice, often with milk and sugar.
Iced Latte: Espresso poured over ice and topped with cold milk.
Frappe: Blended iced coffee drinks, often with ice, milk, syrup, and whipped cream.
Key Indonesian Coffee Beans/Regions You Might See Mentioned:
Beyond the preparation methods, Indonesia is famous for its distinct coffee beans from various regions. When ordering, you might encounter these names as they indicate the origin and often the flavor profile:
Sumatra (Mandheling, Lintong, Gayo): Known for full-bodied, earthy, often spicy or chocolaty notes, and low acidity.
Java: Generally has a clean, smooth taste with good body, often with notes of chocolate or molasses.
Sulawesi (Toraja): Offers a complex flavor with bright acidity, often fruity, nutty, or dark chocolate notes.
Bali (Kintamani): Known for a clean, sweet taste with citrusy notes and a floral aroma.
Flores (Bajawa): Often has a medium body with a sweet, fruity taste and nuttiness.
When ordering in Indonesia, especially at local spots, "Kopi" simply means coffee. If you're unsure, "Kopi Susu" (coffee with milk) or "Kopi Tubruk" (traditional black coffee) are good starting points. In modern cafes, using the international names for drinks is perfectly understood.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.