Kopi Joss

Yogyakarta, Indonesia — 1960s

A glowing piece of charcoal dropped into a cup of kopi tubruk — the hiss and sizzle is part of the spectacle. The charcoal supposedly neutralizes acidity and absorbs impurities, making the coffee gentler on the stomach. Whether the health claims hold up or not, the ritual is real: warung kopi stalls along Jalan Wongsodirjan in Yogyakarta have been serving it this way since the 1960s. You don't eat the charcoal.

How to make it

1. 1

   Prepare a cup of kopi tubruk: fine grounds + sugar + boiling water.

2. 2

   Heat a piece of natural coconut shell charcoal until it glows red.

3. 3

   Using tongs, drop the glowing charcoal directly into the coffee — it will hiss and bubble dramatically.

4. 4

   Leave the charcoal in for 30–60 seconds, then remove it.

5. 5

   Wait for grounds to settle, then drink from the top. The coffee tastes smoother and less acidic.