The development of Indonesian coffee is extraordinary



Jakarta – This coffee expert from America calls the development of coffee in Indonesia interesting. He also gave tips for those who want to open a different coffee shop.

Sarah Palmer, Global Sales Manager of Synesso Synesso, shared knowledge about espresso and the coffee business Exclusive Coffee Class (15/9) at Anomali Coffee Menteng. According to him, the current global trend is starting to move towards specialty coffee. Both from coffee brewing, concern for the quality of coffee plantations, and how to produce high quality coffee.

Photo: Detikcom

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During several days in Indonesia, he also observed the development of coffee here. “I think the industry (coffee in Indonesia) is growing and people are increasingly interested and happy. They want to learn more and understand it. This is very fun,” he told Detikfood.

Also read: The process of steaming milk plays an important role in the taste of coffee

Sarah admitted that she learned a lot while in Indonesia. Likewise with local coffee beans. In the espresso class, he said that Americans like Sumatran coffee for espresso.

“Honestly, I’ve learned a lot since arriving here. I think in America when they get Indonesian coffee they say Sumatran coffee beans and sometimes Sulawesi. But I don’t have many varieties of Indonesian coffee in America. So what’s happening here, with (coffee) plantations ) is also very extraordinary. I think it’s very interesting to see coffee shops in Indonesia using Indonesian coffee beans and trying to support their farmers,” added Sarah.

Photo: Detikcom

For those who want to open a coffee shop, Sarah has suggestions for making it different. “Looking globally, I think a lot of good markets are starting to get saturated. Look for ways to be different. And I think that is education,” he said.

Also read: These are the 4 Stages in Pressure Bar Espresso Extraction

Business people need to know coffee and know why they choose that coffee in their coffee shop. Likewise regarding the reasons behind the choice of espresso, collaborating with other roasters, choice of coffee equipment and so on. This can help educate consumers and make them lifelong customers.

“They will come to your shop and tell their friends. So educate yourself and make wise decisions. Make sure you carry out the process well,” he concluded.

(msa/odi)

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