Regional
Kopi joss
Indonesian coffee served with a piece of hot charcoal.
Where it came from
Yogyakarta, Indonesia
1960s
Kopi joss is associated with Yogyakarta street stalls. A piece of hot charcoal is dropped into sweet coffee, creating the characteristic hiss that gives it its name.
Make it at home
Starting recipe
You'll need
- Brewed coffee
- 120 g
- Hot charcoal
- 1 piece
- 01
Build
Make sweet black coffee, then add food-safe hot charcoal just before serving. This is best experienced from a specialist vendor.
- 02
Serve
Serve immediately and adjust sweetness or dilution to taste.
At a café
Recipes and café sizes vary. Use this as the clearest starting point, then make it yours.