Kopi Jahe, the exotic ginger coffee from Indonesia!

The special coffee culture developed in Southeast Asia hides interesting secrets!

In the minds of most of us, coffee is identified with Latin America, and although we know that the origins of our favorite drink are in the heart of Africa, it is the first part (outside Africa and Arabia) in which cultivated coffee is Indonesia. Even today, Indonesia remains a powerful force in world coffee production, both qualitatively and quantitatively.

Cultivating coffee from the 17th century, the Indonesians slowly developed their own distinct coffee culture, with the main characteristics of filter extraction and the strong presence of sugar and milk in their preparations. At the same time, they utilized various local products and ways of manufacturing, resulting in several special coffees that are not found anywhere else. One of them is Kopi Jahe!

Kopi Jahe simply means "Coffee with Ginger" and is one of Indonesia's most typical coffees, and is customary in the Java island. Ginger gives the coffee a distinct, peppery flavor while coconut sugar guarantees the sweetness of the beverage - the Indonesians are used to enjoying their coffee with generous amounts of sugar. Apart from its exotic flavor, Kopi Jahe is also beneficial for human health as it combines the antioxidants contained in coffee with the soothing and immune properties of ginger. There are also a few Indonesians who claim that a cup of Kopi Jahe is the best medicine for common cold. Its popularity is so great that in Asian countries circular sachets of ground coffee, sugar and jitter are available, but Kopi Jahe is better prepared with fresh ingredients.

Traditionally it is served hot, however during the summer months we can add ice cubes and cold milk, creating an Iced Kopi Jahe. The intense ginger flavor fits well into cold drinks!

What do you need for Kopi jahe;

• Six tablespoons coarse ground coffee
• A piece of ginger, grated
• 100 gr coconut sugar
• Six cups of water

How is Kopi Jahe prepared?

• In a saucepan, boil water together with ginger and sugar, gently stirring to dissolve the sugar.
• When it reaches boiling point, remove it from the fire, add the coffee, and gently stir
• Leave aside for 6-7 minutes and then filter the coffee with a paper, satin or metal filter
• Serve in small glasses by adding milk if desired

Tips for a successfull Kopi Jahe:

• It is best to use fresh ginger and not ginger powder, for a more intense and authentic flavor.
• The traditional recipe requires coconut sugar, which can be found in shops with ethnic products or even in healthy food stores. If you do not have coconut sugar, you can uσe brown sugar with a slightly different effect.
• You can accompany the coffee with some pieces of candied ginger.

• Indonesians drink their coffee strong, so we can use a Robusta-rich blend to prepare Kopi Jahe. On the other hand, Java produces excellent Arabica coffees, the aromatic profile of which blends very well with the notes of ginger.
• Βy leaving the coffee to cool and adding ice cubes, you can enjoy it as iced coffee.
• Milk is common in many Asian coffees, but many claim that it is not particularly suited to the ginger pepper.

Indonesia may be far away, but its tastes are closer than we think. A walk in ethnic groceries and a good coffee can bring the flavors of Java to our cup with Kopi Jahe!