Kopi Joss, one of the coffees that stole the spotlight, spread its popularity from Indonesia to foreign countries, known as The Charcoal Coffee in various parts of the world. The uniqueness of this coffee lies in its unique presentation compared to other coffees. It is characterized by dipping charcoal into the coffee cup that will be drunk by the customer.
While this trend is popular in Indonesia and Malaysia, unfortunately the addition of charcoal to coffee drinks is now banned in Malaysia under the Food Regulations 1985. According to the Malaysian Ministry of Health (MCH), violation of this regulation can result in criminal prosecution. The ministry said that any restaurant owner found serving coffee with charcoal added could be fined up to RM10,000 or jailed for a maximum of two years if found guilty.
The statement explained that coffee intended for consumption is governed by Regulation 269A, the Food Regulations 1985. The regulation only allows the addition of ingredients such as sugar, dextrose, glucose, honey, milk, cream, other permitted foods and permitted flavourings. Charcoal was described as not falling into the category of food.
The response came in response to a report on Nov. 16 that noted the trend of serving coffee with charcoal at various eateries in the country, which sparked a debate among social media users in recent weeks.
Indonesia's Kopi Joss, which is believed to help flush toxins from the body, has raised concerns among health experts who have expressed their discomfort with the consumption of the beverage. Malaysian Sultanah Aminah Hospital cardiologist Ng Kim Fong highlighted the potential adverse effects, such as the risk of cancer due to its carcinogenic properties and possible intestinal blockage if consumed regularly over a long period of time.
He told Bernama that the use of charcoal in coffee drinks could negatively affect the effectiveness of medication for people with diabetes, high blood pressure and heart problems. Charcoal has neutral properties that can absorb all substances in the stomach, including the medication the patient is taking, thus reducing the effectiveness of the treatment. In addition, charcoal added directly to such coffee has not been properly processed and is not safe to eat or consume, and may contain other foreign or toxic elements.
Nurhashim Haron, consultant general practitioner and colorectal surgeon at KPJ Tawakkal Specialist Hospital Kuala Lumpur, has a different view. He explained that the dust produced by burning charcoal is not safe for digestion as it can be contaminated with dirt and produce fumes or chemicals such as hydrocarbons. Nurhashim stressed that charcoal is not produced for consumption, and no clinical studies have yet confirmed its cleanliness.
Meanwhile, according to a statement from the ministry, the use of hot charcoal (charred coal) mixed directly into coffee is different from the use of activated charcoal, which is commonly used in the food industry. Activated charcoal has undergone a purification process and is therefore considered safe to use. Only about 100 grams of activated charcoal may be used.
However, the Ministry stresses that there is no guarantee that hot charcoal mixed directly into coffee, as has been found in several places, has been properly processed or is safe for direct consumption in the drink. The possibility of the presence of foreign substances or other toxic materials cannot be excluded.
Therefore, as a monitoring measure, the authorities will conduct an investigation after receiving full information about the eating places involved in this practice.
