Cover Feature: Wajan Roasting with Adi Taroepratjeka (The Foodie Magazine, Mar 2015)

Follow us, dear readers, as we paid a visit to the dwelling of Adi “Peminum Kopi” Taroepratjeka’s and see how he shares his tips and tricks for getting it down and dirty with coffee.

Adi Taroepratjeka Part 3 (16)

The first thing first that came out in our plan to work this delicate coffee issue was to work with this man of many talents. Public knows him as a local TV show host who travels around in search for our coffee roots, straight to the plantations in rural Indonesia.

For those who knew already Adi Taroepratjeka before that, he’s already the right guy to ask about practically everything. Years of ups and downs, he had gone through as both businessman and consultant. Even as we speak of him now, he’s currently preparing himself to become Coffee Quality Institute’s certified instructor. It would be an important addition to the Q Grader qualification he already had in his possession.

CQI’s instructor degree itself is a prestigious achievement where only a handful of people in the whole world have gone to the length to accomplish that. He hopes to contribute more for the Indonesian coffee world, so he said, but always in avoidance with the talk about the credit he should receive as an important persona in Indonesian coffee world so far. He’s just naturally humble.

To the envy of many, he has been doing this for quite some time now with her lovely wife who happens to be a certified coffee expert as well, Mia Laksmi. That’s why we decided to pay the couple a visit at his apartment to play some games about coffee, to talk about it, and to enjoy the hallowed drink together.

In this feature, Adi will show you how to conduct a simplified but proper coffee cupping session, a practical comparative study on pseudo espresso versus espresso from the real machine, and lastly – home roasting with a wajan!

Home roasting

Home roasting is common for some small coffee merchants or local coffee shops. By that, there are those who roast the beans traditionally at home. We can also do the same at home with only a minimum requirement of tools.

Here are the basic rules about roasting at home:

1. Prepare a wok, an ergonomic spatula, a portable stove, and a fan (plus a vacuum cleaner, if needed). Please do the roasting on your backyard or your wife will get mad at you with all the fussy chaffs that dirty the kitchen.

2. Buy some good green beans (unroasted beans).

3. Heat the pan up to 300C.

4. Once ready, reduce the heat and pour all the beans in.

Adi Taroepratjeka Part 3 (2)

5. Don’t stop whisking until finish. Start to heat up the pan again until the color of the beans start to change into light brown (or light cinnamon color, said Adi)

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6. The beans will soon release the heat and give away the popping sound. Reduce the heat and start fanning the beans to separate the chaffs.

Adi Taroepratjeka Part 3 (6) Adi Taroepratjeka Part 3 (7)

7. The roasting process should take between 12 – 20 minutes. Keep on whisking until your desired level of color.

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8. Once done, move the beans to another pan or a tampah (bamboo basket to clean the rice) and start shaking it to really release the chaffs thoroughly.

9. Rest for around 24 hours, preferably inside a valved sack.

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10. Get ready to grind and brew!

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Featured in THE FOODIE MAGAZINE March 2015 edition

Download it for free here via SCOOP!

Photography by Dennie Ramon

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