The term ' coffee shop ' in Indonesia is associated with
warm, intimate gatherings, and close. All sorts of chat shed there, while
enjoying a cup or two cups of coffee are served with a variety of ways.
Warm and intimate atmosphere that was also felt in ' other '
type stalls, a café. Any kind of chat and discussion are also actively created
there.
But, not only in Indonesia, the largest coffee producer and
exporter in the world after Brazil, Viet Nam, and Colombia. Citizens of Australia
is also the coffee enthusiast. A number of types of specialty coffee Indonesia
got a special place in the hearts of the Australia community.
Australia's Ambassador to Indonesia, Paul Grigson present in
international events Memorial Day coffee. Press the Embassy issue mentioned
that Australia's Ambassador to Indonesia was a connoisseur of coffee Indonesia.
"As long as I was in Indonesia, I have enjoyed coffee
from all over Indonesia, coffee from the Gayo in Aceh, to the Toraja coffee
from South Sulawesi, Flores and now coffee Bajawa on one of my favorite cafes
in Jakarta, an anomaly," said Ambassador Grigson.
"The culture of the middle of the coffee grown in
Jakarta not only makes it easier for me to get coffee but also open up more
opportunities to young people to get into this business. With a lot of barista
Indonesia studying in Australia, this being a mix of cultures that we can all
enjoy. "
Paul Grigson not only speechless. In the event of anomalies
in the opportunity Coffee Menteng on Friday (30/9/1999), the Ambassador took
part preparing and preparing coffee Flores acquaintance.
In addition to observing the textures and aromas, he
participated have a balanced mix between the coffee and the water seduhnya,
even with the old order and process in the schedule that are measurable.
For example, the optimal water temperature, time of
deposition, and the like. All for the sake of accentuate the taste of coffee is
served and adjusted with acidity, aroma, as well as the thickness of each type
of coffee.
According to the party's PLEASURING anomaly, coffee not only
when drunk, but is done through a series of ' ritual '. Rather than directly
drunk coffee enjoyment, also done by sipping slowly.
For freshly grinded coffee and brewed, strive to get rid of
the SAP of coffee from the surface of the dish made with resin coating seeds
scooped up floating on the surface of the drink. This is done so that the SAP
is not sticking to the lining of the tongue.