There are coffee rituals built around equipment.
Kopi tubruk is built around simplicity.
Across Indonesia—including Bali—one of the most familiar ways to prepare coffee is to place ground coffee directly into a cup, pour hot water over it, stir, and wait for the grounds to settle.
No paper filter. No espresso machine. No complicated brewer.
Just coffee, water, and a few quiet minutes.
For this ritual, we’re using Indigo — Bali Blue, our single-origin coffee from the Kintamani Highlands of Central Bali.
From the Kintamani Highlands
Indigo comes from the Kintamani Highlands of Central Bali, Indonesia, where coffee grows in volcanic loam at elevations of approximately 1,200–1,600 meters.
The region is closely associated with Bali’s traditional Subak Abian agricultural system, a cooperative approach to farming that reflects the island’s long tradition of community-based agriculture.
Indigo is hand-picked, wet-hulled, and sun-dried in two stages on raised beds before being roasted to a medium-dark profile.
In the cup, expect notes of:
Baker’s chocolate • Orange peel • Juniper • Molasses
Those deeper chocolate and molasses notes make Indigo especially interesting when brewed as an unfiltered cup.
What Is Kopi Tubruk?
Kopi tubruk is a traditional Indonesian unfiltered coffee preparation.
Ground coffee is placed directly into a glass or mug, hot water is poured over it, and the coffee is stirred. Then the cup is left alone for several minutes while the grounds gradually settle to the bottom.
The drink is not filtered afterward.
You simply sip from the top and leave the sediment behind.
Sugar is optional, though sweetened versions are common.
What You’ll Need
14 grams Indigo coffee
About 250 ml (8–8.5 oz) hot water
Sugar, optional
Heat-safe glass or mug
Spoon
Kettle
Coffee grinder, if using whole bean Indigo
Step 1: Grind Indigo Fine
For a traditional-style kopi tubruk, grind the coffee fine to medium-fine.
Many everyday preparations use a very fine grind, creating the thick body and sediment-rich texture associated with the drink.
If you prefer a slightly cleaner cup, grind a little coarser—but keep it finer than a typical French press grind.
Step 2: Add the Coffee to the Cup
Add approximately 14 grams of ground Indigo directly to your glass or mug.
If you like your coffee sweet, add sugar now. Start with a teaspoon and adjust to taste.
Step 3: Pour the Hot Water
Heat fresh water until very hot, then pour approximately 250 ml directly over the coffee.
The grounds will rise and spread across the surface as the coffee begins to brew.
Indigo’s darker chocolate and molasses character should become especially aromatic here, with its orange-peel note bringing some brightness to the cup.
Step 4: Stir Once
Give the coffee a thorough stir so all of the grounds are saturated.
Then stop stirring.
The settling stage is part of the method.
Step 5: Let the Grounds Settle
Leave the coffee undisturbed for approximately 3–5 minutes.
During this time, most of the grounds will gradually sink toward the bottom of the cup.
There is no separate filtering step.
The coffee is ready when the surface has cleared enough to sip comfortably.
Step 6: Drink Slowly
Sip the coffee from the top without stirring it again.
As you reach the final portion of the cup, slow down and stop before the sediment.
Leaving the last little bit behind is part of drinking kopi tubruk.
Why Indigo Works So Well This Way
Kopi tubruk creates a heavier, more textured cup than filtered brewing methods.
That fuller body works naturally with Indigo’s baker’s chocolate and molasses notes, while the orange-peel character keeps the cup from feeling flat or overly heavy.
The juniper note becomes more noticeable as the coffee cools, adding another aromatic layer.
It is a very different expression of Indigo than a pour-over or drip coffee—and that is what makes origin-focused brewing so interesting.
A Coffee Ritual Without the Equipment
One of the most appealing things about kopi tubruk is how little it asks of you.
No paper filter.
No specialty brewer.
No complicated technique.
Just coffee, water, a spoon, and enough patience to let the grounds settle.
When the coffee itself comes from Bali, preparing it this way offers a simple connection to an everyday Indonesian coffee tradition.
Try Indigo as Kopi Tubruk
Prepare Indigo — Bali Blue as kopi tubruk, then compare it with your usual brewing method.
Do you prefer the fuller, unfiltered texture—or the cleaner profile of a pour-over or drip brew?
Indigo — Bali Blue
Kintamani Highlands, Central Bali, Indonesia
Medium-Dark Roast
Experience the Ritual at OrtalisCoffee.com.
How Would You Brew Indigo?
Would you drink your kopi tubruk black, or add a little sugar?
Try it both ways and discover which ritual brings out your favorite side of Indigo.