The pursuit of a great cup of coffee is a common thread among coffee enthusiasts. This article focuses explicitly on the domain of strong coffee. It will provide a factual examination of coffee beverages recognized for their intensity and present a selection of coffee beans from Indonesia suited for such brews.
Hence, the discussion will cover defining characteristics of strong coffee, list specific drink types, and detail five Indonesian coffee bean origins.
What Defines Strong Coffee
The term strong coffee often refers to beverages with a pronounced sensory impact. Moreover, this strength is typically measured in two primary ways.
The first is flavor intensity, which relates to the concentration of dissolved coffee solids, resulting in a bolder, richer taste. The second is caffeine content, which is influenced by the coffee variety, roast profile, and brewing method.
A cup of strong coffee typically exhibits a high flavor density and a significant caffeine level. Understanding these parameters is essential for identifying and crafting genuine strong coffee.
Types of Strong Coffee Drinks
Several brewing methods and coffee preparations are renowned for producing notably robust results.
1. Espresso
Espresso is a concentrated coffee beverage brewed by forcing hot water under high pressure through finely-ground coffee. Furthermore, a standard single shot yields approximately 30 milliliters of liquid.
This process extracts a high percentage of soluble solids, creating a beverage with a viscous body and intense flavor. Espresso forms the base for many other coffee drinks and is a definitive example of strong coffee.
2. Ristretto
A ristretto is a more concentrated version of espresso. It uses the same amount of coffee grounds but is extracted with about half the water, resulting in a 15 to 20 milliliter shot.
This restricted extraction highlights sweetness and complexity while amplifying the coffee’s inherent strength and reducing bitterness.
3. Turkish Coffee
Turkish coffee is prepared by simmering very finely pulverized coffee beans in water, often with sugar, in a pot called a cezve. The mixture is heated until frothy and served without filtering.
The result is a thick, potent, and full-bodied drink where the grounds settle at the bottom of the cup. Its preparation method ensures a highly concentrated form of strong coffee.
4. French Press Coffee
The French press, or press pot, steeps coarsely ground coffee in hot water for several minutes before a metal mesh plunger separates the grounds.
The extended immersion time and the lack of a paper filter, which allows oils and fine particles to remain in the brew, contribute to a rich, dense cup. Adjusting the coffee-to-water ratio easily yields a stronger brew.
5. Moka Pot Coffee
The Moka pot uses steam pressure to force hot water through a chamber of ground coffee. It produces a coffee that is stronger than drip coffee but less concentrated than espresso.
The output has a distinctively bold and somewhat earthy flavor profile, making it a classic method for preparing strong coffee on a stovetop.
6. Cold Brew Concentrate
Cold brew is made by steeping coarse coffee grounds in cold water for 12 to 24 hours. This slow extraction produces a concentrate that is high in caffeine and low in acidity.
The concentrate is typically diluted with water or milk before drinking. In its undiluted form, it represents an intensely caffeinated and flavorful base for strong coffee.
Factors Contributing to Coffee Strength
The strength of the final beverage is determined by several interconnected variables. The coffee-to-water ratio is the most direct factor; a higher mass of coffee grounds relative to water increases strength.
Grind size affects extraction surface area; finer grinds generally extract more quickly and completely. Water temperature and contact time during brewing directly influence how many compounds are dissolved from the grounds
Finally, the inherent qualities of the coffee bean, including its variety, origin, and roast level, set the foundation for potential strength. Darker roasts can contribute to a bolder flavor, though caffeine content per bean may slightly decrease during prolonged roasting.
5 Indonesian Coffee Beans for Strong Coffee
Indonesia, with its diverse archipelagic terroir, produces several coffee bean varieties known for their full body, low acidity, and earthy depth, making them excellent candidates for brewing strong coffee. The following five origins are notable for these characteristics.
Lampung Robust Coffee
Lampung, on the southern tip of Sumatra, is a major producer of Robusta coffee with famous coffee beans, namely Lampung coffee. Indonesian Robusta beans from this region are characterized by their high caffeine content, full body, and strong, woody, or earthy notes.
When brewed using methods like espresso or French press, Lampung Robusta delivers a powerfully intense and energizing cup of strong coffee.
Sumatran Mandheling Coffee
Grown in the northern region of Sumatra, Mandheling is a trade name for a processed Arabica coffee. It is typically processed using the unique wet-hulling method, known locally as Giling Basah.
This process contributes to its signature heavy body, low acidity, and complex flavors of cocoa, earth, and spice. These attributes allow Sumatran Mandheling to produce a profoundly rich and substantial strong coffee.
Java Arabica Coffee
Java has a long history of Arabica coffee cultivation. Beans from state-owned estates and smaller farms often exhibit a clean, smooth profile with a noticeable body and mild acidity.
Some lots, particularly those from the Ijen Plateau region, can present spicy, woody, and smoky notes. When selected for darker roasts, Java Arabica forms a solid, balanced foundation for strong coffee.
Bali Kintamani Coffee
Grown on the volcanic slopes around Mount Batur, Bali Kintamani coffee is primarily Arabica. Due to frequent intercropping with vegetables and fruits, the beans often absorb unique floral and citrus notes.
However, when processed and roasted to emphasize body, they can yield a bright yet strong coffee with a distinct complexity that stands up well to immersion brewing methods.
Toraja Coffee
Cultivated in the highlands of South Sulawesi, Toraja coffee is another Indonesian Arabica known for its full body and low acidity. Its flavor profile is often described as deep and complex, with notes of dark chocolate, ripe fruit, and earthy spices like cinnamon and cardamom.
This inherent richness makes Toraja beans exceptionally suitable for creating a nuanced and powerful strong coffee.
How to Make Strong Coffee with Indonesian Beans
To maximize the strength potential of Indonesian coffee beans, specific brewing parameters can be adjusted. For immersion methods like the French press, using a higher coffee-to-water ratio, such as 1:12, and extending the steep time to 5-6 minutes will increase extraction.
For espresso, a finer grind and a slightly longer shot time can enhance body and intensity. When using a Moka pot, packing the coffee basket firmly without tamping and using pre-heated water can improve extraction efficiency.
Cold brew concentrate benefits from a 1:4 coffee-to-water ratio during steeping. Always start with freshly ground beans and quality water to ensure the best results from these robust beans.
Conclusion
The category of strong coffee encompasses a range of beverages from concentrated espresso to slow-steeped cold brew. Key factors such as brew method, ratio, and bean selection directly determine the final cup’s intensity. Indonesian coffee beans, with their typically full body and earthy depth, are particularly well-suited for those seeking to brew strong coffee.
For businesses and enthusiasts seeking to source the highest quality Indonesian beans for brewing strong coffee, a reliable supplier is essential. FnB Coffee provides a curated selection of premium green coffee beans directly from Indonesian origins. You can explore our extensive portfolio of Indonesian green coffee beans to find the perfect match for your strong coffee requirements.
I write for FnB Coffee, and I always have a passion for writing anything that can presents Indonesian Coffee Diversity. From the highlands of Sumatra to the volcanic soils of Java and the unique flavours of Sulawesi, I hope to tell a plethora of stories to showcase the history, customs, and creativity behind Indonesia’s coffee culture. From the cultivation side of farming and sustainability, to brewing and flavor notes, my articles dive into everything to find out what makes Indonesian coffee truly one of a kind.
