Kopi
Senja

Open Daily, 7 AM–10 PM — Bandung

Baristas

Our baristas are the heart of Kopi Senja. Each of them has created a signature drink you won’t find anywhere else in town.

Bayu Nugroho

Coklat Klepon

Klepon is a sweet rice cake from Java, filled with palm sugar and rolled in grated coconut. Bayu turned this classic snack into a drink: rich chocolate, a hint of pandan, melted palm sugar, and toasted coconut on top. It tastes like a childhood treat in a glass.

About Bayu

Bayu is an architecture student who makes chocolate drinks between classes. He joined Kopi Senja in 2022 and is famous for drawing tiny buildings in latte foam. Ask him to draw Gedung Sate for you!

Dimas Pratama

Kopi Susu Gula Aren

This is the drink that made Kopi Senja famous. Dimas pours a double shot of our house blend over fresh milk and ice, then sweetens it with gula aren, a dark palm sugar from West Java. Simple, creamy, and never too sweet.

About Dimas

Dimas grew up on his family’s coffee farm in Pangalengan, south of Bandung. He moved to the city for college and has been behind our bar since the day we opened. Can’t visit the shop? Enjoy his recipe at home with our bottled Kopi Susu.

Putri Rahmawati

Kopi Rempah

Indonesia is famous around the world for its spices. Putri brews coffee from Toraja with cinnamon, cloves, cardamom, and a slice of ginger, then finishes it with a spoon of honey. It is warm, fragrant, and perfect for a rainy afternoon.

About Putri

Putri studies nutrition and is our resident spice expert. She learned about rempah in her grandmother’s kitchen in Cirebon and loves sharing those stories with customers. On weekends she teaches a latte art class at our Braga branch.

Sari Wulandari

Es Kopi Pandan

Pandan leaves give many Indonesian desserts their sweet smell and bright green color. Sari makes fresh pandan syrup every morning and mixes it with espresso, milk, and ice. The result is a cool, fragrant latte that customers order again and again.

About Sari

Sari placed second in a West Java barista competition in 2023 and is always testing new recipes. On her days off, she explores traditional markets looking for ideas. Check our menu for her latest creation.