Kopi joss is a specialty coffee that originated in Yogyakarta. What makes this coffee unique is the addition of burning charcoal that is added directly in a cup of brewed coffee. The addition of charcoal is believed to have health benefits, and many also find that burning charcoal neutralizes acidity and provides a subtle caramel flavor to the brew.
The drink allegedly first appeared in the 1960s as an invention of a local street vendor. Nowadays, several coffee vendors, located mostly in tourist areas of Yogyakarta, prepare and sell this specialty. Interestingly, the name joss is believed to stem from the onomatopoeic sound that occurs when the burning charcoal is dropped in the glass.
MAIN INGREDIENTS
Bandrek is a traditional Indonesian spiced drink from West Java, particularly popular among the Sundanese people, known for its warming, soothing qualities and bold, aromatic flavor. It is typically consumed during the rainy season or in cold weather, especially in highland areas, to warm the body and boost circulation.
The drink is made from a base of palm sugar and fresh ginger, giving it a rich, sweet-spicy taste. Other ingredients often include cinnamon, cloves, lemongrass, pandan leaves, and black pepper, with some regional versions adding coconut milk for a creamy texture or young coconut flesh for extra richness.
Native to Central Java, sekoteng is a ginger-based hot drink made with simple ginger syrup and condensed milk. It is topped with sagoo pearls, palm fruit, coconut, diced bread, and peanuts. The drink is sweet in flavor with different textures created by the various toppings.
Sekoteng is most commonly sold in the evening by cart vendors; it is said that drinking it in the evening will keep the body warm and help with sleep.
Bajigur is a hot drink, native to the Sundanese people of West Java, Indonesia. Full of sweet and spicy flavors of ginger, aren sugar, and coconut milk, this beverage is most commonly paired with traditional snacks such as steamed bananas, boiled peanuts or boiled sweet potato.
Bajigur is sold through mobile vendor carts equipped with stoves that keep the drink hot and is considered best suited for drinking during cold nights, rainy days or when spending time in cool highlands.
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