seduh

Seduh is an Indonesian and Malay verb meaning to brew, steep, or soak ingredients in hot water in order to extract flavors or compounds. It is commonly used in culinary and beverage contexts to describe processes where leaves, grounds, herbs, or other edible materials are infused in liquid. The result is an infusion or brew suitable for drinking or culinary use.

The process varies by ingredient. The general method involves heating water to an appropriate temperature, adding the ingredient, allowing it to steep for a set period, and then straining or filtering before serving. For tea, water is typically heated to about 80–95°C and tea is steeped for 2–5 minutes, depending on leaf type and desired strength. For coffee, practices described as seduh kopi use near-boiling water (roughly 90–96°C) with immersion times of about 3–5 minutes in methods such as French press or pour-over; drip coffee uses a percolation approach. Herbal infusions may require longer steeping times and can use whole leaves, flowers, or roots, with times from 5 to 15 minutes.

In Indonesian usage, seduh is a common instruction in recipes and menus, indicating when to introduce hot water and how long to steep. The term can be applied across contexts, including tea, coffee, and culinary infusions, and is sometimes linked to the noun seduhan to refer to the resulting brew.