Indonesia is one of the world’s most important coffee countries—not only as a producer, but also as a nation with a deep and living coffee culture. Among its many traditional drinks, Tubruk coffee is often mentioned as a true “everyday classic,” enjoyed by people across the country. Simple, strong, and unpretentious, Tubruk reflects the essence of Indonesian coffee culture.
So, what exactly is Tubruk coffee, and why does it matter?
What Is Tubruk Coffee?
Tubruk coffee is a traditional Indonesian brewing method that uses a very straightforward approach. Coarsely ground coffee—roughly similar to a French press grind—is placed directly into a cup or pot. Boiling water is poured over the grounds, the mixture is briefly stirred, and then left to rest for a few minutes. There is no filtering. The coffee grounds naturally sink to the bottom, and the coffee is drunk straight from the cup.
Sugar is commonly added, especially in everyday settings. In Bali, this style of coffee is sometimes called “Kopi Selem,” meaning black coffee.
One of Tubruk’s most recognizable features is the thick layer of coffee sediment left at the bottom of the cup. Because the grounds resemble sand or mud after settling, Tubruk is often nicknamed “mud coffee.” This rough, direct brewing style is exactly what gives Tubruk its character.
A Street-Level Coffee Culture
Tubruk coffee is widely consumed in homes, small cafés, and street stalls throughout Indonesia. It is affordable, easy to prepare, and does not require special equipment. As a result, Tubruk carries a strong sense of everyday life and local culture. It is not designed to impress with precision or technique, but to deliver a satisfying cup of coffee quickly and reliably.
Is Tubruk Similar to Turkish Coffee?
At first glance, Tubruk coffee may remind some people of Turkish coffee. Both are unfiltered, and both leave coffee grounds in the cup. In that sense, Tubruk can be seen as an Indonesian counterpart to Turkish coffee—but the similarities largely end there.
The differences are significant:
Grind size: Turkish coffee uses an extremely fine grind, almost like flour. Tubruk uses a much coarser grind.
Brewing method: Turkish coffee is brewed slowly in a special pot with repeated heating to create foam. Tubruk simply involves pouring boiling water over the grounds.
Flavor additions: Turkish coffee often includes spices such as cardamom or cinnamon. Tubruk typically includes only coffee and sugar.
Cultural ritual: Turkish coffee is associated with ceremony and traditions, including fortune-telling from coffee grounds. Tubruk is far more casual and practical.
Flavor Profile and Drinking Experience
Because the coffee grounds stay in contact with hot water for a long time, Tubruk coffee is fully extracted. The result is a cup that is bold, thick-bodied, and often intensely bitter—especially when made with dark-roasted Robusta beans, which are commonly used in Indonesia.
Tubruk is best enjoyed by sipping slowly. As you near the bottom of the cup, it is important not to disturb the sediment. Some drinkers prefer to leave the last sip untouched, while others intentionally drink it with the grounds, believing it holds the strongest flavor.
It is also worth noting that Tubruk should not be judged by the standards of pour-over or specialty filter coffee. Its appeal lies in its raw, powerful taste, not in clarity or delicate aromas. Pairing Tubruk with something sweet can help balance its intensity.
More Than Coffee: A Cultural Expression
Tubruk coffee is more than a drink. It represents a way of life—direct, honest, and unrefined. It does not rely on exact water temperatures, precise ratios, or strict brewing times. Everything is adjusted by personal taste and experience.
For many Indonesians, Tubruk is a daily staple, a form of hospitality, and a reflection of a relaxed, practical attitude toward life. In a global coffee industry increasingly focused on precision and technology, Tubruk stands as a reminder that coffee can also be simple, strong, and deeply human.
How to Make Tubruk Coffee at Home
Ingredients
Water: 200–250 ml
Coarsely ground coffee: 1.5–2 tablespoons
(Dark-roasted Indonesian Robusta is traditional)
Sugar: optional, to taste
Steps
Add the coffee grounds and sugar (if using) directly into a cup.
Pour freshly boiled water into the cup.
Stir gently to ensure all the coffee grounds are fully wet.
Let the coffee rest for 2–4 minutes so the grounds can settle.
Once the grounds sink to the bottom, sip carefully and enjoy.
Sometimes, drinking coffee this way is not just about taste—it is about embracing a simpler, more grounded approach to life.
