Why does Tubruk Coffee Taste Better? IPB University Researcher Reveals the Secret
One thing that often attracts the attention of Europeans or Americans when they visit Indonesia is our unique way of serving coffee.
Generally, coffee is served simply: coffee powder is brewed with hot water and then stirred. This traditional method is known as kopi tubruk.
This way of brewing coffee is certainly foreign to them, as they are used to various equipment, including coffee machines and filters. The resulting coffee is also pulp-free with different viscosity and aroma strength. In essence, brewing kopi tubruk relies more on the temperature of the water added, pressure, and time.
To uncover the secrets of coffee flavor and aroma, researchers from the University of Pennsylvania recently tried to find a way to make a stronger cup of coffee using the same amount of coffee powder.
According to Prof Ronny Rachman Noor, an expert in ecological genetics at IPB University, although it seems simple, the research is considered genius because it combines physical and chemical principles related to the contact between coffee grounds and hot water in a certain time.
“Scientifically, this principle creates a turbulence effect of coffee grounds in water that is scientifically proven to strengthen the taste of coffee,” he continued.
The researcher managed to find a way to strengthen the taste of coffee by placing coffee grounds in a glass, then pouring water slowly-steadily without interruption-using a gooseneck hot water pot at a certain height.
“The height of the water pouring is varied, with a maximum height of 30 cm and combining it with the amount of coffee powder added,” he added.
On the basis of various combinations of the water pouring height and the amount of coffee grounds used, the researchers concluded that the aroma of coffee can be amplified without adding additional coffee grounds if the water is heated slowly, steadily, and from a certain height.
“This combination of the height of the pouring water and the mixing effect of the water with the coffee grounds creates a remarkable effect, which strengthens the flavor of the coffee without having to add more coffee grounds,” explained Prof Ronny.
“The turbulence effect experienced by the coffee powder in the turbulent water is the secret behind the strengthening of the coffee aroma without having to add more coffee powder,” he continued.
The Secret Behind Tubruk Coffee
Prof Ronny elaborated, if studied more deeply, the method of making tubruk coffee is very similar to the experiment conducted by the American researcher. This tubruk method has been practiced for hundreds of years and passed down from generation to generation.
“When we make kopi tubruk, coffee is of course added first before hot water is added and then stirred. This stirring effect is equivalent to hot water being poured from a height and creates a turbulence effect,” he said.
This turbulence effect, he said, extends the contact time between the coffee powder and the hot water. This results in the release of a variety of very complex coffee aromas and volatile ingredients in coffee that make the coffee taste stronger and more fragrant.
“Basically, if we brew coffee, the ground coffee grains will be exposed to hot water. This hot water will extract the components that coffee contains such as aroma, oils, and other parts. Then it dissolves and mixes with hot water,” said Prof Ronny.
“The stirring time that is not too long is also scientifically proven to produce less bitter coffee because along with stirring, the temperature of the water poured decreases until the coffee is drunk,” he continued.
“This process of decreasing temperature is associated with the slow release of aromas and flavors that make tubruk coffee taste more nendang,” he explained again.
Producing delicious coffee is quite complicated and requires art related to the personality of the coffee connoisseur. However, if you manage to uncover this secret, the resulting delicious coffee will undoubtedly enlighten the mind.
“We certainly have to maintain and pass on this appropriate technology of brewing coffee to our children and grandchildren. Even though our ancestors did not know physics and chemistry when they invented the method, they managed to create a method of brewing coffee that looks very simple but the results are extraordinary,” concluded Prof Ronny. (IAAS/LAN)
