- Coffee
- 12 g
- Water
- 200 g
- Ratio
- 1:16,7
- Grind
- Fine
- Water at
- 96 °C
- Time
- 4:00
Indonesia's everyday coffee: ground coffee and sugar in a glass, boiling water on top, a good stir and a little patience while the grounds sink. No filter, no fuss.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialBreastThe usual electric kettle. It heats up the fast water for almost any method; with a bit of water, it even serves the drip.€15–50approx.View on Amazon
- OptionalManual milling of teethConical teeth and a handle: uniform milling and adjustable for little money. The best investment to improve your coffee.€60–300approx.View on Amazon
- Optional0,1 g baseA scale with precision of 0,1 g and timer. Weighing coffee and water is the easiest way to repeat a good cup.€15–250approx.View on Amazon
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Method
Warm a heatproof glass of about 250 ml with hot water and tip it out.
Put 12 g of ground coffee in the glass, plus the sugar if you take it sweet.
Boil the water and wait about 30 seconds, until it is around 96 °C.
Pour in a splash of water first and stir to a smooth paste; then top up to 200 ml.
Stir well, cover the glass with a saucer and leave to stand for 4 minutes.
4 min
If a crust of coffee is still floating, break it with the teaspoon without stirring the bottom and wait 1 more minute.
1 min
Sip it without stirring again, and leave the last finger of grounds in the glass.
Tips and warnings
‘Tubruk’ is usually translated as ‘to collide’, after the boiling water crashing into the coffee. It is the most common way to drink coffee in Indonesia, especially in Java: at home, at street stalls and in ‘warung’. Indonesia is one of the world's big coffee producers, mostly of robusta.
- Grind: finer than for a cafetière, but not as powdery as Turkish coffee. Too fine and the grounds won't sink; too coarse and it comes out watery.
- Some people pour a little into the saucer so it cools faster and sip it from there.
- Variation: add a slice of crushed fresh ginger to the glass, in the style of ‘kopi jahe’.
- You can use palm sugar instead of white sugar.
- No Indonesian coffee? Any dark roast will do; a blend with robusta gives it the typical body.
One last thing
Water, coffee, patience and no filter. If the grounds left a good taste in your mouth, leave a ko‑fi too.