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Jakarta Post

Coffee aficionados turn to specialty beans to find perfection

  • News Desk

    The Jakarta Post

PREMIUM
JAKARTA   /   Thu, September 5, 2019   /  03:10 pm
The Jakarta Post Image
Farmers dry Arabica coffee beans in Catur village, Kintamani, Bali. Indonesia produces about 187,000 tons of Arabica coffee beans a year.(JP/Agung Parameswara)

A man walks into a cafe in Jakarta’s Sudirman Central Business District (SCBD) on a Tuesday afternoon. He waves to the barista behind the counter and asks for a specific blend of beans. The barista explains that the coffee shop has run out of it and recommends the Gayo Robusta instead. “How would you like it, Pak?” The barista asks, and the man answers “V60”, referring to the method of serving coffee through a dripper with a 60-degree cone-shaped filter, which is considered one of the favorite methods of brewing a specialty coffee. The patron is Anton Sihombing, a property agent visiting Tanamera Coffee the Pacific Place mall during lunchtime to order a specific cup of coffee. “I like coffee with a bitter rather than acidic taste,” he said, adding that the Aceh Gayo bean was perfect, since it had an earthy tone and was mild in acidity. ...