"Coffee has been a part of human life for ages. Since the invention of machines, coffee production began, and a new beloved beverage was born.
Europe is one of the coffee producers famous for its Espresso and Cappuccino servings.
Meanwhile, Indonesia, as one of the largest coffee producers, favors 'tubruk' coffee as a strong caffeinated drink.
So, what's the difference between Western and Indonesian coffee?
We know that coffee is a long-standing part of Indonesian culture, but is it true that coffee originally comes from Indonesia?
Read also the culture and history of coffee in Indonesia
Which One Suits You?
If you're accustomed to Italian and French-style coffee, why not try Indonesian specialty coffee and other Asian coffees? Different regions mean different processing methods.
The coffee produced in Indonesia is similar to that in Africa, Latin America, and India, producing robusta, liberica, and arabica coffee.
However, there are specific things that distinguish Western coffee from Indonesian coffee, and here are the reasons.
1. Serving Recipes in Indonesia and Italy
Italian-style Coffee
The cappuccino variant, which is ⅓ espresso, ⅓ steamed milk, and ⅓ foam, is a famous Italian offering worldwide.
Other coffee drinks like Macchiato, Marocchino, Espresso, Caffè Latte also originate from Italy and have gained international popularity.
A macchiato is espresso mixed with a bit of cappuccino and slightly foamy.
Essentially, a macchiato is a mix of espresso with one or two drops of hot milk, served in the same small cup as espresso.
What sets it apart from other variants is its lower milk content and lack of foam like a cappuccino, making it very acceptable to Italians to enjoy any time of day.
Then there's the renowned espresso that has spread across continents, a blend of ground coffee or what's commonly called brewing coffee.
In contrast, the famous coffee in Indonesia is black coffee, commonly referred to as 'kopi tubruk.'
The 'kopi tubruk' variant differs on each Indonesian island, with some adding charcoal to the coffee glass for a perfectly warm sensation, and others mixing it with ginger.
Indonesian Specialty Coffee
Indonesia is obsessed with bold flavors, so hot and strong-tasting coffee is a favorite for many.
The best 'kopi tubruk' for Indonesians is made from freshly roasted coffee powder, no more than two months after grinding.
Arabica Leaf Coffee from Padang
In Padang, West Sumatra, there's a unique coffee drink made from arabica coffee leaves.
This drink originated during Dutch colonization, which prohibited forced plantation workers from tasting the coffee they planted.
Thus, the locals processed the coffee leaves, and the tradition continues to this day.
Kopi Talua
Still in the same area, Padang is also known for 'Kopi Talua,' a coffee drink mixed with raw eggs, either duck or chicken.
The egg aroma isn't fishy because it's mixed with high-acidity coffee.
Kopi Takar Mandailing
If you venture to North Sumatra, specifically the Mandailing region, you'll find the distinctive 'Kopi Takar Mandailing Natal,' black coffee mixed with palm sugar and cinnamon, served in a coconut shell.
2. Taste Characteristics of Coffee Beans from Indonesia Compared to Other Countries
African coffee has a slight taste of flowers, fruits, and berries, characterized by a distinctive acidity almost similar to wine.
Africa is where fruit-flavored coffee can be found, with aromas like orange, bergamot, berries, or jasmine.
Generally, South and Central American coffees tend to be rich in spicy and strong chocolate flavors.
Coffee experts worldwide agree that Indonesian coffee has a strong flavor, like a double shot in Europe, but such measurements are common in Indonesia.
Indonesian coffee tends to have a dark and bold flavor profile, with a prominent plantation taste.
3. P**p Coffee (Luwak Coffee)
Don't panic! This animal feces coffee is safe.
The fermentation and decomposition process in the civet's digestion produces coffee beans with a strong and intact flavor.
There's also 'poop coffee' in Brazil, Latin America. Coffee beans from the digestion of Jacu birds are also among the world's most expensive coffees, on par with civet coffee.
Jacu Coffee eliminates bitterness, making it suitable for cream or milk mixtures, while civet coffee produces a smooth acidity that's stomach-friendly.
Both can be processed with various brew methods, including manual brew or French press, and manual drip.
Each has a distinct flavor, like a nutty aroma in Jacu Coffee, while civet coffee has a hint of forest coffee and caramel.
The fermentation and digestive enzymes make both coffees superior in quality, eliminating unpleasant tastes like bitterness or reducing acidity levels.
4. Roasting Process
You should know that in Kenya, the roasting process is based on the size of the coffee beans.
They classify sizes with the following classifications:
- E (Elephant, the largest found in Kenya)
- PB (Peaberry)
- AA (the largest special beans), and
- AB (a mix of large As and slightly smaller Bs).
After being separated by size, the beans are further sorted by quality using a scale of one to ten and then separated into different groups.
The type of bean you buy will affect how you handle it.
The secret to successful coffee production in Brazil is understanding the density of coffee beans and temperature during roasting.
Bean density affects how the beans are roasted. Simply put, high-density (hard) beans respond faster to heat, while low-density (soft) beans respond more slowly.
In Indonesia, most coffee bean densities are very high, making them suitable for dark roast roasting, which roasts the beans for a long time.
Roasting Indonesian plantation coffee must consider the moisture content first.
Wet-ground coffee has a slightly higher moisture content, requiring more heat for the temperature to penetrate the beans.
5. Climate
Based on the production level of tropical countries, coffee can thrive in the equatorial zone.
However, each country has its own natural conditions.
The taste of coffee in Indonesia is very different from that in Brazil and Africa, even though their natural conditions are nearly the same.
Conclusion
Finding the best coffee in Indonesia is not as difficult as you might think.
Coffee Shops, which have recently become a culture in Indonesia, are so numerous that it's hard to compare them.
Read also <a href=""https://www.opaper.app/blog/fenomena-bisnis-kedai-kopi-di-bandung"">The Phenomenon of the Flourishing Coffee Shop Business in Bandung and Its Opportunities
You don't need to try each one from every place; with just your phone, finding a coffee shop with the best taste and reviews in your city is easier and saves time."