📝 About This Recipe
Kopi Tubruk is the quintessential Indonesian coffee experience, a 'mud coffee' style that is as honest as it is bold. Rooted in the daily rituals of Java and Bali, this method involves brewing ultra-fine grounds directly in the glass, resulting in a thick, full-bodied cup with a rich crema and intense aromatic profile. It is a sensory journey that celebrates the raw beauty of high-quality beans and the patience required to let the grounds settle into a smooth, dark nectar.
🥗 Ingredients
The Coffee Base
- 2 tablespoons Freshly roasted Arabica or Robusta coffee beans (ground to an ultra-fine, flour-like consistency)
- 200 ml Filtered water (fresh and cold before boiling)
Sweeteners and Aromatics (Optional)
- 1-2 teaspoons Organic coconut sugar (Gula Jawa) (adds a caramel-like depth)
- 1-2 teaspoons Granulated white sugar (standard for a traditional sweet profile)
- 1/2 piece Fresh Pandan leaf (tied in a knot for a subtle herbal fragrance)
- 1 tablespoon Sweetened condensed milk (for a 'Kopi Susu' variation)
- 1 small piece Cinnamon stick (optional for a spiced kick)
- 1 thin slice Ginger slice (bruised, to make 'Kopi Jahe')
For Serving
- 100 ml Hot water for glass tempering (to ensure the glass doesn't crack)
- 2-3 pieces Traditional Indonesian snacks (Jajan Pasar) (such as Pisang Goreng or Singkong Goreng)
👨🍳 Instructions
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1
Select high-quality Indonesian coffee beans; a medium-dark roast Sumatran Mandheling or a Javanese Arabica works beautifully for this method.
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2
Grind the beans to an 'ultra-fine' powder, similar to the texture of powdered sugar or flour; this is crucial for the grounds to eventually sink to the bottom.
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3
Bring your filtered water to a rolling boil in a small kettle or pot. If using a Pandan leaf or ginger, add it to the water now to infuse.
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4
While the water heats, prepare your glass. Use a sturdy, heat-resistant glass or a ceramic mug. Traditional Kopi Tubruk is almost always served in a clear glass.
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5
Pre-warm the glass by pouring a little hot water into it, swirling it around, and then discarding the water. This prevents the glass from thermal shock and keeps your coffee hot.
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6
Add exactly 2 tablespoons of the ultra-fine coffee grounds into the bottom of the warm glass.
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7
If you prefer your coffee sweet, add the coconut sugar or white sugar directly on top of the dry coffee grounds now.
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8
Once the water reaches a boil, remove it from the heat and wait about 30 seconds for it to drop to approximately 95°C (203°F). Pouring boiling water directly can burn the fine grounds.
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9
Pour the hot water into the glass. Start by pouring just enough to soak the grounds, wait 10 seconds for the coffee to 'bloom', then fill the rest of the glass.
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10
Stir the mixture vigorously with a small spoon for about 10-15 seconds to ensure all grounds are saturated and the sugar is dissolved.
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11
Cover the glass with a small saucer. This traps the heat and helps the 'tubruk' process, allowing the grounds to absorb water and become heavy.
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12
Wait patiently for 3 to 5 minutes. This is the most important step; do not stir the coffee again during this time.
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13
Remove the saucer. You will notice most of the grounds have settled into a thick 'mud' at the bottom, leaving a clear, dark liquid on top with a thin oily crema.
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14
Gently blow on the surface to move any remaining floating particles to the edge, and take your first sip carefully, stopping before you reach the sediment at the bottom.
💡 Chef's Tips
The finer the grind, the better the sediment will settle; if your coffee is 'crunchy,' the grind was too coarse. Always use filtered water to allow the complex notes of the Indonesian beans to shine without chlorine interference. Never stir the coffee after the initial mixing; stirring again will bring the 'mud' back to the surface and ruin the texture. If using condensed milk, add it to the bottom of the glass before the coffee grounds for a beautiful layered look before stirring. For an authentic 'Warung' experience, serve the coffee with the saucer on top and flip it over if you're feeling adventurous (Kopi Khop style).
🍽️ Serving Suggestions
Serve alongside warm Pisang Goreng (Indonesian fried bananas) for the perfect sweet-savory balance. Pair with Singkong Goreng (fried cassava) for a rustic, traditional afternoon snack. Accompany with a side of 'Kacang Goreng' (fried peanuts) for a common Indonesian roadside stall experience. Enjoy as a palate cleanser after a spicy meal like Nasi Goreng or Rendang. Serve in a clear glass to appreciate the dark, rich layers and the settling of the grounds.