Latest Updates
Wood combined with a coffee cup.Curious about the taste, can try to enjoy this drink at Ocean Bar, Hotel Santika Premiere Jogja. May this special, Ocean Bar serves drinks Imogirian Coffee creations and Melon Splitter.
every month, Ocean Bar offers a variety of unique beverage creations. However, still carry the traditional elements are quite thick. "For coffee lovers, guests can enjoy Imogirian Coffee, a blend of espresso coffee with steam-milk, and stew wooden cup with an interesting sense of touch," said Public Relations Hotel Santika Premiere Jogja Nurul Mardhotillah, as stated in a press release received by Compass Travel.
said, the cup has healthful properties and is considered a beverage palace. Nurul said, slightly sour flavor and a cup of fresh coffee combined with milk and a delicious espresso drink while warm. Besides Imogirian Coffee, Ocean Bar also mocktail mix consisting of melon syrup, ginger ale , and pineapple juice.
Creator drink is named Melon Splitter. melon and pineapple fruit mixture is believed to relieve sore throat, bloating, and disturbed digestion efficacious. Both drinks The Melon is Imogirian Coffee and Splitter can be obtained during the month of May. Prices per drink Rp 35,000.
Source : Kompas
A quest for a cup of good coffee often comes with little surprises
along the way.
In the case of Saudagar Kopi, it is a delightful mix of
well-brewed coffee and an old-school Indonesian breakfast set in a small
coffee shop near Jalan Sabang in Central Jakarta.
It’s no secret that
coffee can be outrageously expensive in the city, but Saudagar, which is
an Indonesian word for a wealthy, respected person, offers quality
without burning a hole in the wallet.
Saudagar Kopi may be less famous than the kopitiams that dot the same
area, but it is truly a gem in the busy street. Its passion for coffee
is visible not only from the variety of local coffee and brewing method
that they introduce in the menu, but also from the Lamarzocco coffee
machine that people see instantly when they enter the shop.
Maybe it is the lack of pretentious, industrial look that we see in
franchisee coffee shops, but when my friends and I first visited
Saudagar last week, the experience was cozy and just right. We were
welcomed with warm greetings and pleasant service from knowledgeable
waitresses who could answer all the questions we had.
The menu is glued
on a wooden chopping block that they hand out to customers, from which
we immediately noticed three variants of Es Kopi Kocok (iced coffee
shake). We were impressed that a small coffee shop is dedicated in
presenting its own cold brew.
A long list of hot and cold beverages won’t cost you more than Rp
38,000 ($3.30) for a cup.
Es Kopi Kocok is light with no bitter
aftertaste — a sign of good brewing — and the hazelnut latte is nutty
and smooth. You can enjoy your cup of coffee with traditional snacks
like singkong goreng (fried cassavas), bacang ayam (glutinous rice
stuffed with chicken), or colenak , which is tape (fermented cassava)
sprinkled with cinnamon powder.
One of the owners, Deviana Arifin, used to work at an oil and gas
company before finally ditching her day job to pursue her lifelong
passion, coffee. To date, the coffee shop has been running for more than
a year.
“Entrepreneurship is more difficult, but managing a coffee shop is something I enjoy doing everyday,” Deviana says.
Saudagar takes pride in its house blend of coffee beans from Toraja,
Bali and Silimakuta in North Sumatra. It also offers seasonal coffee
that changes every six months. At the moment, it uses coffees from
Toraja Sapan and Aceh Gayo.
Deviana grew up in Bandung and caught the coffee bug from her mother,
who used to take her out for coffee every day. They lived in the same
block that housed Kopi Aroma, a famous local coffee brand. Her father
dislikes the beverage, but her mother is all about coffee. Deviana had
her first coffee when she was in the second grade.
“At first, I would dip biscuits in my coffee, but slowly I began to appreciate the taste,” she says.
Now that she is brewing coffee to make a living, she finds that
preparing beverages for customers who are not familiar with coffee is
kind of tricky.
“Coffees are like wine. Some of them are fruity and even flowery, but
for people who aren’t familiar with them, somehow it just comes out as
sour,” she says.
The house blend caters to the majority of customers who cannot handle
the strong taste of coffee, but guests who like their coffee strong may
opt for their seasonal coffee.
Saudagar Kopi
Source : Jakartaglobe
Jakarta -
Green, light blue, and maroon colored wood panels are spread on the
floor. Their colors are faded, a sign of old woods.
The woods were used
before as materials to make fishing boats. Now, those colored woods have
been placed inside a shopping center.
Those wooden panels changed the face of Starbucks Reserve shop in the
Amarta Lobby of Grand Indonesia Mall, Jakarta. "The concept we are
trying to adopt is the environment of Sunda Kelapa Harbor," said
Starbucks Marketing Communication Manager, Yuti Resani, to Tempo.
According to Yuti, the Starbucks Reserve is actually not the newest
Starbucks coffee shop, because at the same place, two months earlier,
regular Starbucks coffee shop still open regularly. In the past two
months, however, this coffee shop was closed for renovation.
Starbucks Reserve Grand Indonesia became the first coffee shop with
the logo "Reserve" in Indonesia. "The previous Reserve shop already
opened in South Korea and plenty in United States," said Yuli. In
Malaysia, this kind of shop is still unavailable.
What is the difference between Starbucks Reserve and a regular
Starbucks? "The difference are in the types of coffee they sell and the
'Starbucks Experience' that is given," said Yuli. Starbucks Reserve
sells rare and limited exotic black coffee. "That excludes other drinks
that are regularly being offered at Starbucks," she added.
There are three types of black coffee that are being sold since the
opening day of the Reserve shop, which are: Sun Dried Ethiopia
Yirgacheffe, Finca Nuevo Mexico and Sumatra Lake Toba. The Sumatra Lake
Toba are intentionally produced in the opening of Reserve shop.
The American and African coffee both have a unique taste. Ethiopia
Yirgacheffe is the type of coffee that has a sour, a bit sweet and a
bitter texture.
The gourami taste from the Ethiopia coffee is extracted because the
coffee berries are dried carefully since they were plucked. The coffee
berries blackened and shrinks, overlaying the coffee bean within, that
produces the coffee taste. This coffee may not be suitable for people
that are traumatized with bitter coffees that will make you stay awake.
Finca Nuevo is a coffee from Mexico that is developed by the Baumann
Family – from Germany that lived in Mexico since 1926 – with a limited
plantation of 100-acres, from the 300-acres of their own land.
The
remaining lands that are not being planted are to be left to become
boundaries of nature reserve. This type of coffee has a sour taste and a
lighter texture. It comes in orange sour with a brown sugar taste in
that cup of coffee.
Yuti warns that types of coffee could not necessarily be tasted every
time. "The stocks are limited. So if they are out of stock, then there
is no more. This is seasonal," she said.
Besides the rareness in coffee, the baristas serving you are also
considered "rare".
They are the masters in coffee creation that had
been through various stages of educations about coffee. It means that
you will find baristas with black aprons, which means they are no mere
baristas.
Source : Tempo
The lack of tea plantations does not stop the people of Somodaran
village in the Sleman district to develop a unique tea drinking culture.
Sitting on the edge of the village, Omah Teh Kalasan, a teahouse, is ready to indulge tea fans, or even passerby looking for a new experience of having a cup of tea.
"Tea are not planted here, but the art and culture of drinking tea
can be found in many occassions," said Olsy Vinoli Arnof T, the manager
of Omah Teh Kalasan.
Olsy explained that there is an art to enjoying a great cup of tea.
He stated that different types of tea were gathered and then brewed with
a certain composition. Moreover, Olsy claimed that the teapot used to
brew the tea is not an ordinary teapot. The teapot must undergo a series
of process before it can be used in brewing tea.
In addition to the tea brewing process, Olsy also explained that
there are more important issues in enjoying a cup of tea. He believed
that tea represents cultural values, art, and social interaction.
Source : Tempo
