Kopi Telur: an origianl egg coffee from Indonesia

Although most of us think of Latin America, Africa or even Italy, listening to coffee, Southeast Asia does not stop surprising with its original coffees. 

Southeast Asia has a deep history of coffee growing since the first coffee beans were introduced to Indonesia by the Dutch colonizers. Slowly, coffee spread to all parts of Asia belonging to the so-called "coffee zone", while locals developed their own unique recipes and their own distinct coffee culture.

A typical example of a coffee producing country with a particular coffee culture and particularly savory beans, both Robusta and Arabica, is Indonesia. The Indonesians love the strong filter coffee, which they enjoy both warm and frozen. As Indonesian coffee is famous for its intense flavor, Indonesian beverages tend to combine the strong taste of coffee with various ingredients such as concentrated milk, spices and, of course, lots of sugar. Perhaps the most special Indonesian coffee is Kopi Telur, which, among other things, contains a fresh egg!

Kopi Telur is served mainly on the island of Sumatra, accompanied by light snacks during the day. Because of the addition of eggs and sweetened milk, it is anyway very tasty, suitable for breakfast or snack. It is particularly impressive, as egg cream, sweetened milk and coffee create layers, something we find in other Asian coffees. Although a special way of extracting coffee is often used in Sumatra, the recipe has been adapted to Greek standards, using a strong filter coffee.

What do we need for an Indonesian Kopi Telur;

• 1 ½ tablespoon honey
• ½ tablespoon vanila extract
• 1 egg yolk
• 1 tablespoon sweetened condensed milk
• ½ cup strong filter coffee

How is Kopi Telur prepared?  

• Put honey, vanilla and egg yolkin a tall transparent glass (like freddo) .
• Stir carefully but vigorously the mixture with ¼ cup boiling water, in a process reminiscent of the bite of the egg-lemon. We especially take care not to "cut" the egg: the result should be a gold-orange foam
• Slowly pour the milk into the center of the foam: it will sink the bottom, creating two layers
• In the hole that has been  left by the milk, pour the coffee: three distinct, clean layers should be created: sweetened milk at the bottom, coffee in the middle and foam at the top
• Serve with a straw
  

Tips for a delicious Kopi Telur 

• Vanilla extract are particularly widespread in Asia but are not easily found in Greece. You can replace it with a bitter honey or a little molasses.
• Indonesian coffee is usually strong and dark. We prefer blends with strong Robusta presence, such as the 100% Robusta blend Cosmai Raja.
• Because egg cream is not fully cooked, do not use eggs for which you are not sure about their quality or freshness.
• Attention to calories and cholesterol: Kopi Telur contains egg yolk and sweetened milk, therefore it is particularly heavy in calories and should be consumed in moderation, especially if you take care of your diet.
• The preparation of Kopi Telur is not difficult, but a relative experience is required in order for the layers to have the right texture and to stand without mixing.

If you have the appetite for a hearty breakfast of coffee, with an exotic touch and strange flavor match, dare to try the Kopi Telur: the result will be a real tasting challenge, a trip to the Asian secrets of coffee.