The Correct Brewing Method for Mandheling Coffee: How Should Authentic Indonesian Coffee Be Consumed and Can Milk Be Added?

How should one drink Mandheling coffee? Customers often say they cannot understand the flavor of Mandheling, complaining about its rich, bold taste with notes of dark chocolate and some herbal plant flavors. FrontStreet Coffee will now take everyone to experience how traditional Indonesians drink their coffee.

Since coffee was first introduced in the 17th and 18th centuries, Indonesians have developed a special affection for it. Drinking coffee has become an integral part of Indonesian tradition and daily life. In major cities like Jakarta, Bandung, Surabaya, and Medan, many international coffee chains and cafes operate within shopping malls and office buildings. However, the true coffee culture can be observed on the streets.

Street vendors sell coffee candies and instant coffee for those who miss their morning coffee. At almost every street corner, roadside "stalls" or warung kopi are often crowded with visitors. They serve unconstrained brewed coffee in glass cups. Most Indonesians prefer to drink their black coffee sweetened. Besides this ordinary coffee, people also serve coffee with vanilla and spices. This way of drinking coffee can actually be found in traditional Colombian coffee preparation methods as well.

In some regions of Sumatra, like village communities in West Sumatra, people drink coffee with coffee leaves—brewed with hot water—creating subtle coffee flavors in their cups. They call it Kopi Kahwa. In Aceh, it is served filtered by filter length or so-called coffee attraction. They call it Kopi Tarik or Coffee Pull. Here are some examples of Indonesian coffee culture.

Kopi Tubruk (Original Brewed Coffee)

This is the most popular freshly brewed coffee in the country. To make it, it's best to use 3 teaspoons of coffee powder per cup of boiling water and add 3 teaspoons of sugar. Today, several large national companies produce and provide small bags of ready-made mixtures, enough for one cup of coffee. This is what everyone often drinks now - the 3-in-1 coffee.

Of course, many 3-in-1 coffees on the market now are of poor quality, so everyone can make them at home:

How to Make Kopi Tubruk:

1. To make a cup of coffee, add two teaspoons of finely or medium-ground coffee (sugar is optional) to a cup
2. Boil the water, then add it to the cup at boiling temperature
3. Stir to mix the water and coffee grounds well
4. Let it sit and brew with the coffee for a few minutes, until most of the coffee powder settles at the bottom
5. Enjoy your coffee, but leave the "mud" at the bottom. Do not drink it

Kopi Tarik

Kopi Tarik is a specially brewed Aceh Arabica coffee mixed with sugar. During the mixing and brewing process, the freshly brewed coffee is repeatedly poured from one container to another using a cotton filter, just to impart special thickness and rich texture.

Kopi Tarik is sold in coffee shops in the Aceh region, which are mainly frequented by male regulars. They sit for hours from morning to evening, discussing local affairs. This coffee usually has a unique taste and aroma. Besides being considered delicious, people believe that Kopi Tarik brewed in this way becomes more fragrant.

Kopi Jahe (Ginger Coffee)

Coffee mixed with ginger and palm sugar, mainly produced in Java. This traditional coffee mixture has been produced by several manufacturers and sold in small packets. Besides being known as a traditional drink, it's also promoted as herbal medicine. This is considered beneficial for relieving flu symptoms.

Kopi Joss (Joss Coffee)

This is a special unconstrained brewed coffee where a piece of burning charcoal is immersed in the coffee during the brewing process, giving the coffee a roasted flavor. The name comes from the "joss" sound of the emerging charcoal. This special coffee is commonly found at roadside stalls in Yogyakarta, the cultural center of Java. The coffee beans are then roasted to create their own recipe, roasted until finely ground, and then inserted in designated positions. The traditional method is believed to preserve the flavor and aroma of coffee beans from the picking process onwards. The water used to brew the coffee must be boiled in a kettle or similar large pot made of tin on a charcoal stove.

Once the coffee powder is mixed with a few small spoons of sugar, a little milk can also be added. The hot water already boiling in the charcoal stove is slowly poured into the glass. The boiling hot water splashes smoke, and when it hits the coffee and sugar in the glass, the aroma of the coffee is very rich. Moreover, after the seller stirs a cup of coffee on the table at angkringan, the fragrant coffee becomes even more aromatic.

Kopi Bumbu (Spiced Coffee)

Coffee mixed with cinnamon, cardamom, cloves, and sugar. This mixture was introduced to Indonesians centuries ago through cultural influences brought by immigrants and Middle Eastern people living in the country.

Kopi Sereh (Lemongrass Coffee)

Lemongrass has been used by Indonesians as an aromatic food in many traditional recipes. Coffee with lemongrass has a special aromatic taste and brings a refreshing feeling to the body.

If everyone wants to try it, you can create it at home.

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