Bali coffee uses a unique wet-hulling process that creates its distinctive earthy, full-bodied flavor.
Making Bali coffee at home has gotten murkier with all the conflicting guides and “authentic recipe” claims flying around. As someone who has been fascinated by Indonesian coffee culture for years and has made a point of tracking down Balinese beans when I can find them, I learned everything there is to know about what makes this coffee distinct and how to prepare it properly. Today, I’ll share the full picture.
What is Bali Coffee?
Bali coffee is coffee grown on the island of Bali in Indonesia. The island’s volcanic geography is the key factor — volcanic soil is exceptionally nutrient-rich, which directly affects how coffee plants develop and ultimately how the beans taste. Farmers on the island have traditionally planted coffee alongside citrus trees, and that proximity does something interesting to the flavor profile. The beans absorb a subtle sweetness and brightness that distinguishes Balinese coffee from other Indonesian varieties.
Balinese coffee comes in two primary forms: conventionally roasted coffee and Kopi Luwak. Both are worthwhile in different ways, but they’re very different experiences at very different price points.
Roasted vs. Kopi Luwak Bali Coffee
The island has multiple coffee plantations, as you’d expect from a region with such favorable growing conditions. Volcanic ash contributes minerals that produce unusually flavorful beans.
Roasted Balinese coffee goes through the same process as coffee from any other region — beans are grown, harvested, processed, roasted, and ground. What distinguishes it is the terroir: the volcanic soil, the altitude, the citrus intercropping. The result is a coffee that tends to be fuller-bodied and earthier than many other single-origin options, with less of the sharp acidity that some people find off-putting in African varieties.
Kopi Luwak is a different category entirely, and it’s worth explaining clearly. It’s expensive — sometimes extremely so — because of how it’s produced: from coffee cherries that have passed through the digestive system of the Asian palm civet, a small cat-like creature native to the region. The civet selects the ripest cherries to eat, digests the fruit, and passes the coffee seeds. Farmers collect, clean, and roast them.
The Asian palm civet’s digestive process removes much of the acidity and bitterness from the beans — enzymes break down proteins in the coffee seeds that are responsible for bitterness. The result is reportedly one of the smoothest, most complex coffees in existence. Whether that justifies the price is a question I’ll leave to your own values and budget.
Probably should have led with this, honestly: many Kopi Luwak operations involve caged civets kept in poor conditions. If you’re interested in trying it, research the specific source carefully and look for genuinely wild-harvested certifications rather than just claims.
How to Make Balinese Coffee
You can brew Balinese coffee using any method you’d use for other beans — French press, pour-over, drip, espresso. The beans are versatile. But if you want the traditional Indonesian preparation, it’s a simple, unfiltered approach that produces what locals call “mud coffee” due to the grounds that settle at the bottom.
Step One: Pour Coffee Grounds Into a Beer Mug
Indonesians traditionally drink coffee from a beer mug rather than a standard coffee cup. In my experience trying this, the glass size does affect the cooling rate and drinking experience — a larger vessel keeps the coffee at a drinkable temperature longer. Use whatever mug you have on hand. Add one heaping spoonful of finely ground Bali coffee — traditional Indonesian coffee is ground much finer than you’d use for a French press.
Step Two: Boil Water
Bring water to a full boil, then pour it immediately when it reaches boiling point. Unlike some brewing methods where you let the water cool slightly, the traditional Indonesian approach uses water right at or just below boiling. Letting it boil for several minutes beforehand degasses the water and produces a flatter-tasting brew — take it off the heat as soon as it boils.
Step Three: Stir
Pour the hot water over the grounds and stir briefly to ensure all the coffee is wetted. Indonesians typically drink the coffee with the grounds still present — hence “mud” coffee. If you prefer a cleaner cup, you can pour it through a French press mesh or a fine strainer, but this moves away from the traditional preparation.
Step Four: Let Steep
Let the coffee sit for 3-4 minutes before drinking. The grounds need time to fully saturate and settle. During this time, most of the grounds sink to the bottom, leaving the top portion of the coffee relatively clear. This is when you’d add sugar if you want it — Indonesian coffee culture frequently uses significant amounts of sugar.
Step Five: Enjoy!
Drink from the top of the cup, leaving the settled grounds at the bottom. That’s the traditional approach. The coffee will be noticeably smoother and more full-bodied than what you might expect from the look of the unfiltered cup. That’s the volcanic soil and the careful cultivation coming through.
The Final Word on How to Make Bali Coffee
The most challenging part of making Balinese coffee is sourcing the beans. Bali doesn’t produce coffee at the volume of Java or Sumatra, which means it’s less commonly available internationally. Specialty coffee importers are your best source — look specifically for wet-hulled Balinese arabica or robusta, as the wet-hulling process is what creates the characteristic earthiness the region is known for.
When you find it, it’s worth the effort. Bali coffee at its best is a different experience from most of what’s available in Western markets — earthy, smooth, full-bodied, with that underlying brightness from the citrus-adjacent terroir. If you like this article, learn how to stop coffee making you poop.
FAQs About How to Make Bali Coffee
Can you buy ethically sourced Kopi Luwak coffee?
Yes, you can, but it’s pretty hard to do. Many roasters will claim to source the beans naturally, but since it takes so long, many of them lie about their methods. Look for brands that guarantee ethical sourcing and see if you can find any research that backs up their claim.
Which beans are better, robusta or arabica?
When talking about flavor, arabica coffee beans are much better than robusta. The beans have a milder flavor and smoother aftertaste, regardless of the type of roasting process.
That said, robusta beans have more antioxidants, making them a bit healthier for your body. They have an earthier, nuttier flavor that’s a bit stronger than arabica.
What We Actually Do Differently
Full disclosure: we’ve made this recipe dozens of times, and here’s how we’ve tweaked it for our taste:
The measurements above are a solid starting point, but coffee strength is deeply personal. We usually bump up the coffee by about 15% because we like it punchy. If you’re sensitive to bitterness, scale back slightly and compensate with a longer steep time.
Fresh beans make a noticeable difference here. Anything roasted within the last 3 weeks works great. Supermarket beans that have been sitting for months? You’ll taste the staleness. Not a dealbreaker, but worth knowing.