📝 About This Recipe
Hailing from the vibrant streets of Yogyakarta, Kopi Joss is a theatrical and sensory masterpiece that defies conventional brewing. This iconic Indonesian beverage features robust Javanese coffee topped with a glowing, red-hot piece of wood charcoal, which creates a dramatic hiss and imparts a unique, smooth smokiness. The charcoal not only neutralizes the coffee's acidity but also adds a subtle caramel-like depth, making it a must-try for any adventurous coffee lover.
🥗 Ingredients
The Coffee Base
- 4 tablespoons Traditional Javanese Coffee Grounds (Fine to medium grind, preferably dark roast Arabica or Robusta blend)
- 500 ml Filtered Water (Freshly drawn)
- 2-3 tablespoons Granulated Cane Sugar (Adjust to taste)
- 2 tablespoons Sweetened Condensed Milk (Optional, for a 'Kopi Susu' style)
The Charcoal Element
- 2 pieces Natural Lump Wood Charcoal (Must be clean, chemical-free, and specifically food-grade wood charcoal)
Aromatic Enhancements (Optional)
- 2 cm Ginger (Bruised and charred slightly)
- 1 piece Cinnamon Stick (For a subtle spice note)
- 1 piece Pandan Leaf (Tied in a knot for fragrance)
👨🍳 Instructions
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1
Select two medium-sized pieces of natural lump wood charcoal. Using metal tongs, hold the charcoal over an open gas flame or place it inside a small charcoal brazier until it is glowing red-hot and covered in a thin layer of white ash.
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2
While the charcoal is heating, bring 500ml of filtered water to a rolling boil in a small pot or a traditional Indonesian tin kettle.
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3
Prepare your serving glasses. Use thick, heat-resistant glass mugs to ensure they can withstand the temperature shock of the charcoal.
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4
Add 2 tablespoons of coffee grounds and 1 to 1.5 tablespoons of sugar into each glass.
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5
If you prefer a creamier drink, add 1 tablespoon of sweetened condensed milk to the bottom of the glass before adding the coffee grounds.
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6
If using the optional ginger or pandan, place them in the pot with the boiling water for the last 2 minutes of boiling to infuse the water.
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7
Pour the boiling water into the glasses, filling them about 3/4 of the way full. Stir vigorously with a long spoon to ensure the sugar is dissolved and the coffee is well-extracted.
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8
Check your charcoal. It must be glowing bright orange/red to achieve the signature 'joss' sound and effect.
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9
Carefully pick up a glowing charcoal piece with your tongs. Tap it gently to shake off any loose excess ash.
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10
Slowly lower the red-hot charcoal into the coffee glass. It will hiss loudly and bubble violently; this is the 'Joss' sound that gives the drink its name.
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11
Allow the charcoal to sit in the coffee for about 1-2 minutes. This process helps lower the acidity and binds to impurities in the coffee.
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12
Once the bubbling subsides, you can either leave the charcoal in for the authentic experience or carefully remove it with the tongs before serving.
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13
Give the coffee one final gentle stir, let the grounds settle at the bottom for a minute, and serve immediately while steaming hot.
💡 Chef's Tips
Never use charcoal briquettes meant for grilling as they contain chemical binders; use only 100% natural wood charcoal. Ensure your glassware is tempered or thick; thin glass may crack from the intense heat of the charcoal. If you find the coffee too strong, let the grounds settle for an extra minute before sipping from the top. For the most authentic flavor, use a dark-roasted Robusta bean which provides the heavy body needed to stand up to the smokiness. Be careful of the steam when dropping the charcoal in; keep your face at a safe distance.
🍽️ Serving Suggestions
Serve alongside 'Nasi Kucing' (small portions of rice with sambal) for a true Yogyakarta street food experience. Pair with 'Gorengan' (Indonesian fritters) like fried tempeh or bakwan to balance the sweetness. Enjoy with 'Sate Usus' or 'Sate Telur Puyuh' (quail egg skewers) found at traditional Angkringan stalls. Accompany with a side of 'Krupuk' (crackers) for a satisfying crunch between sips.