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10 Types of Popular Indonesian Coffee Drinks

10 Types of Popular Indonesian Coffee Drinks

Indonesian coffee drinks have a variety of types and become a culinary attraction for tourists. Some of them:



Javanese and Balinese specialty coffee.
Padang's typical kawa coffee.
Typical Bukittinggi coffee taro.
Slow coffee from Rembang.
Coffee joss from Jogja.
Durian coffee typical of Lampung, Bengkulu and Medan.
Typical rarobang coffee in Ambon.
Acehnese filter coffee.
Tulungagung specialty coffee.
A typical Mandailing Natal coffee.

Indonesian coffee products are one of the most popular, both from within and outside the country. In Indonesia, coffee beans are processed and developed in various regions. The creativity and way of life of different Indonesian people gave birth to various types of Indonesian coffee drinks.

Now regional specialty coffee is not only consumed by local people but also tourists and people in other regions. This is all thanks to technological development and population migration. The migration of people from one area to another allows for cultural exchanges, including how to present this legendary drink.

There are various types of coffee drinks from the archipelago, all of which have different, unique, and even strange characters. What are the popular Indonesian coffee presentations? Then which one can be said to be the most delicious type of Indonesian coffee drink? Check out this article to find out.

1. Tubruk Coffee
The method of collision is the presentation of the most popular Indonesian coffee among the people because it is very tasty, easy and practical. This method generally only involves coffee and hot water.

This method of presentation was originally popular in Java and Bali, but now this presentation is enjoyed in almost all of Indonesia. The Javanese people used to drink cold coffee while enjoying fried bananas. This culture was carried away when the Javanese migrated to other regions so that the way to prepare it to be popular became popular.

Brewing using the collision method is very easy. Coffee beans are ground or ground and brewed with hot water directly in the cup. This drink is served along with the pulp like brewing in Turkey.

For collision methods, you can use any type of seed according to taste. Always pay attention to the coffee powder, it's good to use seeds that have just been ground and not more than two months since roasted.

If you are accustomed to buying ground powder, choose a roastery that sends coffee powder not older than two months after being roasted. For example Sasame Coffee, which only sends roasted seeds a maximum of three weeks before you order.

Water temperature is also no less important to note when brewing in a collision way. Make sure the water is really hot, ideally 93 ° C. If there is no thermometer, just leave the boiling water for about 2 minutes before brewing.

2. Padang Kawa Coffee
This drink is a typical Indonesian coffee originating from West Sumatra. Drinking kawa coffee is part of the old culture of the Minang community. Along with the development of times, kawa coffee stalls can be found in various regions in West Sumatra, especially in the City of Padang.

The name kawa is taken from qahwah, which means coffee in Arabic. Unlike the types of Indonesian coffee drinks in general, these drinks do not use seeds but leaves from coffee plants. To brew it must use leaves from robusta plants because according to Minang people the leaves of the Arabica plant have a bland taste.

The leaves and stems are smoked to dry, then brewed with hot water. This produces a drink that has a light texture like tea but the taste and aroma of the coffee still feel.

The tradition of drinking this drink was born during the era of colonialism when the Dutch applied forced cultivation in the land of Minang. At that time, coffee was a high-value commodity. Therefore, all Indonesian coffee yields must be submitted to the colonial government.

Sadly, the Minang people at that time were not allowed to taste the results they were planting. In order to treat disappointment and feel the results of their hard work, they use the leaves of coffee plants and process them. As a result, this special Minang drink was born.

3. Coffee Talua Bukittinggi
Still from the land of Minang, talua coffee is one of the typical Indonesian coffee drinks. These drinks are sold in many Padang food stalls that are spread in major cities in Indonesia. So to enjoy this unique drink does not have to travel to West Sumatra.

The word talua in the Minang language means egg. Therefore, this drink is served with a mixture of eggs. Eggs used can be chicken eggs, 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, only the yellow part of the egg is used. Egg yolks are beaten until foamy while given sweetened condensed milk and cinnamon powder. Then mixed with hot coffee. It's good to use coffee that has a thick body but has a sour taste like Insulinde blend Sasame Coffee.

The shaken egg no longer smells fishy, ​​it gives it a texture and gives it a sweet-savory taste that stays on the mouth longer when it has been mixed with other ingredients. If you are still worried about nausea, you can mix it with the lime that has been provided.

4. Lelet Rembang Coffee
Slow coffee is included in the presentation of black coffee made by the brew method. This typical drink is usually served on a small plate. The point is to hold the beverage pulp and sweetened condensed milk that will be used for chewing.

Ngelelet is a tradition of typical Indonesian coffee originating from Rembang, precisely in a village called Lasem. This tradition is basically the art of batik on cigarettes using coffee grounds. Currently, the slow tradition is not only carried out by residents of Rembang, 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, such as brewed coffee. However, it turns out the selection of ingredients cannot be arbitrary. Must use powder ground with ultra-fine milled size. That is, roast seeds are specially ground until the size of the powder is very fine like flour.

This drink tastes very bitter and leaves a long aftertaste. Therefore, it is usually served mixed with sugar and sweetened condensed milk.

5. Kopi Joss Yogyakarta
One type of Indonesian coffee drink that is popular with tourists is joss coffee. This popular drink comes from Yogyakarta. You can find a coffee joss snack shop along the way around Jogja Tugu Station at night.

Presentation in this way is considered extreme because adding hot charcoal to hot coffee is boiling when served. The word 'joss' itself comes from the sound produced when hot charcoal is inserted.

There is a lot of debate about the efficacy of this extreme drink. Some believe that this drink provides good benefits for the body because charcoal can neutralize poisons. However, there are those who disagree because charcoal contains carbon which is not good for the body.

There is no clear research in terms of good or bad for health. But if you are in Yogyakarta, there is no harm if you want to try. Patience is needed because this drink is very hot.

6. Durian Coffee
One type of Indonesian coffee drink that is no less extreme than joss coffee is durian coffee. The tradition of coffee with durian comes from Sumatra. Inland communities in Lampung, Bengkulu, and Medan all have a tradition of consuming these two ingredients, but the method is different.

In Lampung, durian is dipped in hot brewed coffee before being eaten. Usually, this drink is consumed by men in Lampung. They believe that this habit can increase virility and libido.

While in the interior of Bengkulu and Medan, hot coffee is mixed with one durian fruit seed to dissolve as a substitute for sugar. Durian used is a rather soft durian for easy dissolving.

If you want to try this drink you should be careful. No reason has been found yet, but 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. Rarobang Coffee Ambon
Rarobang coffee is one of the typical Indonesian coffee drinks originating from Ambon. Ambon is not a coffee-producing area, but this concoction is a typical Ambon drink that is famous among tourists. Unfortunately, to enjoy this one 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 walnuts on top of it as a compliment. The concoction itself comes from spices such as ginger, cloves, cinnamon, and honey which is boiled along with the coffee powder to boiling. The powder used is a type of arabica because the taste is not too bitter and bitter.

This drink has a rich and refreshing taste, after drinking it the body will feel warm and comfortable. This drink has a sweet clove fragrance, mixed honey sweetness, and ginger aftertaste. Very enjoyable!

8. Aceh Filter Coffee
This type of Indonesian coffee drink originates from the famous green bean producing region to foreign countries, Aceh. There are two coffee-producing regions in Aceh, Gayo and Ulee Kareeng. Most of the seeds produced in Gayo are arabica type, while in Ulee Kareeng most of them are robusta.

If you travel around the streets of Aceh, you can find many filter coffee shops. This stall is very closely related to the culture of the people of Aceh. Not only as a place to relax but as a means of sharing stories. Currently, stalls that sell these drinks can not only be found in Aceh but also in big cities in Indonesia.

Unlike the brew method that uses filters or filters in general. The filter used to make this drink is a cloth filter. This filter will be pulled up to be filtered repeatedly, which is why in other areas this drink is also known as kupi tarik.

To make it, the powder used is the size of coarse or coarse milled. The seeds used by the Acehnese to make this drink are robusta from Ulee Kareeng, not the type of arabica from Gayo

.9. Coffee Ijo Tulungagung
The next Indonesian coffee comes from Tulungagung, which is green coffee. In Tulungagung, East Java, you can find many stalls that sell this bitter drink. This is done as a form of preservation of Indonesian traditional culture.

This one-of-a-kind Indonesian coffee is green, in contrast to most coffee which is dark brown or black. The green color seen in this drink is because the coffee beans do not go through a roasting or roasting process. The seeds to be used are only placed on a clay pan and then roasted with firewood before pounding.

This drink is quite popular especially among women both at home and abroad. The main benefit is as a weight-loss supplement. In addition, 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 stalls provide this bitter drink in the form of instant powder to facilitate storage and sales via the internet.

If you want to feel the benefits but don't like the bitter and bitter taste, you can now find green coffee processed into pills. It is indeed more expensive than powdered products that are brewed but are more easily consumed.

10. Coffee Takar Mandailing Natal
Finally, there is a typical Indonesian coffee originating from Sipirok, Mandailing Natal district, North Sumatra. If you want to try it, you don't need to go to Sipirok because there are already many shops in North Sumatra that sell this Sipirok specialty drink.

The word takar comes from the local language Mandailing which means coconut shell. As the name implies, this one Indonesian coffee is served with hardened coconut shells. Uniquely, this drink is not stirred with a spoon, but with cinnamon.

In the past, this drink was drunk by the Mandailing community as a body warmer and energy booster. Measured coffee is made by mixing coffee powder with palm sugar, then brewing, stirring with cinnamon, and served while hot. Because using palm sugar, when drinking it will feel a warm sensation in the throat.

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