Aroma of coffee draws tourist in Indonesian city of Bandung
The long history of coffee in Indonesia was pioneered by Tan Sian Houw in 1930, who passed it on to the second generation to his own son named Widya Pratama, 59, who is coffee seller in the morning and economics professor in the afternoon.
Coffee warehouses, mills and shops located at street Banceuy no. 51 Bandung, West Java, Indonesia is frequented by visitors every day. Although situated between auto parts store, but the coffee aroma is quite well known to foreign tourists. The smell of coffee was pioneered by Tan Sian Houw since 1930, when it passed by the second generation is none other than his own son named Widya Pratama (59). Men born in London 16 October 1952 This is one of the lecturers at the faculty of economics, University of Padjadjaran, Bandung. "In the morning until noon, I was selling coffee. After that I taught it to finish ", said Mr. Widya, a figure that is simple and friendly to anyone.
Typical aroma of coffee wafted when entering the store, displayed a classic coffee machine in the shop, coffee beans are stored in a sealed glass timber windows and glass jars in the corner and posters plastered on the nuances of aroma coffee shop wall. Switching to a room inside, there are coffee processing plant. Coffee from different regions in Indonesia like Medan, Aceh, Toraja and other areas will be stored in the storage shed adjacent to plant coffee. Coffees that have been cleaned put into sacks and stored for 8 years to 5 years for Arabica and Robusta, it is intended that the caffeine content in coffee and the acid is reduced so as not to disturb the work function of the stomach. Flavor and aroma of coffee has its own properties such as Arabica, is believed to accelerate blood circulation, safe for people with hypertension, the body will feel fitter; Robusta can be trusted to treat high blood pressure and treating diabetes. Surely it would be beneficial if it is not consumed in excessive amounts in one day.
The coffee comes from farmers will be stored in a porous bag and placed in a guarded warehouse moisture for several years according to its kind, the color changed from green to yellow after drying for about 2 hours by utilizing the natural heat of the sun. Coffee that has entered the storage time will be entered into the machine roaster and roast a few hours to a blackish brown and let cool for a while. Machines are still used traditional and utilize the waste rubber wood plantations as a source of ignition and is believed to give rise to the distinctive aroma of coffee.
After going through the roasting process, coffee put into sorting machines which separate the coffee beans by weight. Coffee beans that have been sorted first put into a grinding machine that produces smooth and rough mill presentation depends on your taste.