Talking about coffee shops, of course, there will be no end and nothing new. In fact, brilliant ideas emerged while there, as a place for business appointments, places to relax or other things while tasting a cup of coffee, almost common for everyone, maybe. only the time and occasion is slightly different to be there.
Various kinds of coffee shops also appear with various charms and by following the times, but not a few traditional coffee shops still maintain the characteristics and taste of their coffee.
Indonesia is the largest coffee producing country in southeast Asia, and we are a little smaller in scope that is Aceh.
Has a population of approximately 5 million people, fertile land and abundant natural products including coffee, The people of Aceh have a tradition of drinking coffee, if you visit here you can meet many coffee shops, you can meet coffee connoisseurs at coffee shops during the day or at night, whether it's just enjoying a cup of coffee or in terms of business or other things while relaxing , and I am one of the many Acehnese people who love coffee.
Apart from that, there are various kinds of customs and cultures in various unique ways, both how to drink and blend coffee, with a taste that is so attached to the tongue, as we will discuss this time.
This sanger coffee is our main topic at this meeting, if you come to Aceh this coffee you can find in almost every coffee shop in Aceh, the way to make it is very simple and you can make it yourself at home, but sometimes it tastes a little different with a taste that has been served at a famous coffee shop with a distinctive blend.
On this occasion I want to try sanger coffee at a coffee shop on the outskirts of Lhokseumawe, as a coffee addict I am willing to travel 15 kilometers from home by motorbike to enjoy a cup of coffee.
Sanger coffee is coffee that is mixed with sugar and added with sweetened condensed milk, well..... This sounds not so difficult maybe you can mix and brew it yourself at home, now we will see how this sanger coffee is made at this LOM Kupi coffee shop.
Here sanger coffee is formulated without using sugar, see how the process goes.
Initially the milk was poured into a glass which was barely 1/4 cup.
And the coffee filtering process continues, by being poured repeatedly, it can be seen that this coffee filter is made with a soft cloth, so that the fine powder is filtered on the other side, not reaching the glass so that this coffee is unique with a clean pattern without coffe powder.
From the picture, it can be seen how the coffee is filtered by a worker, we call it a jockey, I was a little overwhelmed in capturing some photos, look at how clever they are in concocting, the speed of their hands and movements in processing coffee so that it produces an unusual aroma and taste.
And coffee when poured into a glass to form foam in the mouth of the glass, and the coffee is ready to be served.
From the texture of the coffee taste, I can tell you a little, here the coffee powder they use is Ulee kareeng specialty coffee powder and is classified as robusta coffee, this coffee has a distinctive aroma, tastes a little bit bitter and with the addition of sweetened condensed milk it slightly dampens the sweet taste, so the coffee tastes just right.
And I think this coffee has a very distinctive taste, the texture and taste are just right, drinking slowly is the best way to get to know the flavors that are displayed, and the more delicious the coffee is at the bottom, the essence of the coffee stays there, without my warning. enjoy it to the last drop.
Sanger coffee is also delicious served cold by adding a little ice, but in this presentation I only share hot sanger coffee, and this is my favorite coffee.
A cup of coffee with a distinctive aroma, steeping and the right taste gives an impression and sticks to the tongue.
Best regard