Taste the coffee journey

INDONESIAN | STORYTELLING | HOME-ROASTING

Edisi 4

“Gelombang Kopi Robusta”

Specialty Arabika boleh saja tenar, namun Robusta tengah menyusupnya dari belakang. Buah pemikiran third wave, di mana pelaku kopi memberi perhatian khusus kepada kopi Arabika, mulai digunakan untuk kopi Robusta. Hasilnya? Kopi Fine Robusta dengan kekayaan rasa yang tak kalah dengan specialty Arabika! Namun Robusta memiliki jauh lebih banyak cerita, mulai dari melawan climate change hingga menopang kehidupan ratusan roaster rumahan di Jakarta. Simak kisah-kisahnya di bawah ini!

THE PLAYLIST

    Click articles for summary or full translations in Indonesian or English

    No Word for Aftertaste


    “Translation is sacred.” – Jay (Paul Dano) in Okja (2017), directed by Bong Joon-ho Early in 2020 I was tasked with translating the SCA Cupping Form from English to Indonesian. The Cupping Form provides a means of recording important flavor attributes for coffee, and includes fragrance/aroma, flavor, aftertaste, acidity, body, balance, uniformity, clean cup, sweetness, defects, and overall. Many of these attributes are straightforward and easily translatable, but there was one that triggered a strange internal conversation: aftertaste. Many Indonesians in the specialty coffee world use aftertaste, body, and balance so effortlessly and accurately that it feels like these terms have been part of the Indonesian language all along. However, when I realized we don’t have a single word for aftertaste, it felt like opening a door to the past and finding it empty. The first use of the term was recorded as early as 1592, but it only started being used by Indonesians probably in the last decade. According to the Merriam Webster dictionary, aftertaste is the “persistence of a sensation (as of flavor or an emotion) after the stimulating agent or experience has gone.” In the SCAA (now SCA) Protocols Cupping Specialty Coffee document published in 2015, aftertaste is defined as “the length of positive flavor (taste and aroma) qualities emanating from the back of the palate and remaining after the coffee is expectorated or swallowed.” Coffee professionals and educators in Indonesia often translate aftertaste into a single phrase: ‘rasa yang tertinggal di lidah’ (the taste that’s left […]

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    Arabica or arabica? Questioning capitalization


    Before we begin, please consider these questions: Are you a language lover? Do you care deeply about spelling consistency? Get giddy over etymology? Think syntax is sexy? Are you curious about coffee? You’re reading Singalong, so we’re almost certain you answered ‘yes’ to at least one of these questions. If you didn’t, thanks for reading up until now. Ciao. Now that we’ve confirmed your interest in language and/or coffee, we have some further questions: If you were writing about the world’s two dominant coffee species and using their common names, would you capitalize them or not? Arabica or arabica, Robusta or robusta? Do the non-capitalized versions appear a little strange to you? Do they appear as if they should actually be part of the binomial names Coffea arabica and Coffea robusta (which is actually a synonym of the correct species name Coffea canephora)? Do arabica and robusta look like they’re out there in the rain without their capital letter umbrella? Arabica and robusta are the two species’ common names. A common name of a species is not a proper noun, and therefore should not be capitalized. Tea is the common name of Camellia sinensis, and tobacco is the common name of Nicotiana tabacum, but we don’t capitalize them, do we? Tea is the common name of Camellia sinensis, and tobacco is the common name of Nicotiana tabacum, but we don’t capitalize them, do we? I find the fact that arabica and robusta are capitalized in most cafe marketing collateral and […]

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    Taksu: Menjiwai Seni dalam Kopi


    “Coffee-making tu juga ada taksu-nya (rohnya),” ujar I Kadek Edi, atau yang akrab disapa Bli Edi, Q-Grader, processor, dan roaster dari Karana Spesialis Kopi dan Seniman Coffee Studio, Bali. Karya kopinya yang paling terkenal, Kintamanis (Bali Natural), adalah salah satu biji kopi andalan di kompetisi kopi skala nasional, “sering, tuh, anak-anak bar atau roastery menggunakan formula saya dengan biji yang sama, semua sama, dan hasilnya berbeda.”

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    The Rise of Signature Beverage


    Jakarta sedang demam signature beverage. Minuman kopi yang mirip dessert drinks dan cocktail ini adalah salah satu genre minuman yang disajikan dalam kompetisi barista skala lokal maupun internasional. Sebagai salah satu syarat penjurian, signature beverage harus memuat poin penting seperti kreativitas, peracikan komposisi kopi dengan bahan pendukung dan tentunya rasa yang menggugah. Seiring waktu, penyajian signature beverage juga terus berkembang mulai dari penggunaan juice reduction, hidrogen likuid, nitro, bahkan xantham gum sebagai bahan pengental. Ada juga perpaduan espresso sirup markisa dari Agneiszka Rojewska atau kopi Colombia milik Craig Simon yang menciptakan rasa oaked chardonnay dari Yarra Valley. Serba-serbi penyajian signature beverage awalnya menjadi eksklusivitas juri untuk merasakannya, namun kini sering dibagi kepada penikmat kopi secara umum.

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    Singalong is a collection of essays on Indonesian coffee, expressed through fictions, non-fictions, and arts.
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