All posts by Rian Farisa

Rian Farisa stars himself in a flick about how a culinary correspondent living a life full of adventures as if he will live forever. At the end of the day, he lives to retell the chronicles of his swashbuckling daring gastronomic adventures like a bard singing his tales of beautiful faraway lands. Since gastronomy consists of complex aspects and that is where his passion lies, he decided to unravel how businessmen, hawkers and luxurious restaurants alike, serve their dishes for the patrons. Whether they only serve for the advantages in taste or only the surroundings or whether they really throw anything for the sake of customer's satisfaction, he shall be solely the only one who can tell and in the name of this noble profession, justice shall be done!

Meracik Kopi Menggunakan Clever Dripper

Seorang Mira Yudhawati meski tidak memiliki espresso machine di rumahnya, ia tetaplah tipe seseorang yang meracik kopinya sendiri di berbagai kesempatan. Baik ketika di rumahnya saat akhir pekan bersama keluarga dan hari-hari di kantornya. Bahkan juga ketika menjadi penumpang pesawat di sela-sela perjalanannya keliling dunia sebagai juri kompetisi kopi internasional.

Selain menyukai kopi-kopi berjenis single origin, Mira juga melengkapi hobinya dengan berbagai alat yang memungkinkannya meracik kopi kapan saja. “Kalau aku sehari-hari bawa penggiling kopi biasanya merek Comandante. Masih jadi favorit dan yang terbaik. Permukaan kayunya tidak bikin licin saat dipegang dan hasil gilingannya presisi”, aku Mira.

Tapi Mira mengakui kalau saat traveling tidak juga selalu harus membawa alat giling. “Minimal aku bawa QBag atau Clever Dripper. Nanti tinggal seduh di kamar hotel atau bahkan saat di pesawat tinggal minta air panas”, begitu sahutnya.

Soal ngopi di pesawat menurutnya jadi keharusan tersendiri tertama untuk perjalanan jauh. “Cranky juga bawaannya kalau tidak ngopi misalnya perjalanan jauh ke Eropa atau Amerika. Tapi wangi-wangi kopi yang saya seduh malah bikin orang lain menengok ke saya!”, ujarnya sambil tertawa.

Kopi favoritnya dari Caswell’s adalah Ethiopia Yirgacheffe. Untuk produk lokalnya sendiri ada kopi Aceh dan khususnya Jawa Barat yang sedang naik daun belakangan ini. Intinya bagi Mira, ia suka kopi yang bercitarasa ringan tapi memiliki karakter-karakter unik.

Kali ini ia berbagi preferensi pribadinya dalam meracik kopi dengan menggunakan Clever Dripper.

CARA SEDUH DENGAN CLEVER DRIPPER

  1. Untuk menyeduh kopi, gunakan air bertemperatur antara 89C – 92C. Menurut Mira, maksimal boleh di 96C dan rata-rata orang menggunakan air di 94C. Suhu terlalu tinggi akan memberikan rasa terbakar pada kopinya.
  2. Misalkan tidak ada indikator suhu pada pemanas air, didihkan air dan biarkan sekitar tiga menit agar suhu turun terlebih dahulu. Begitupun bilamendidihkan air menggunakan kompor.
  3. Gunakan rasio standar 1:15. Mira menggunakan kopi 10 gram dan airsebanyak 150 ml. Meskipun ada kalanya rasio ini bisa berubah-ubah tergantung dari karakter kopinya.
  4. Karena menggunakan Clever Dripper, proses menjadi lebih simpelketika penyeduhan. Cukup pastikan semua kopi rata dengan air dan biarkan selama 4 menit setelah selesai menuangkan air.
  5. Pindahkan Clever Dripper ke atas gelas dan selanjutnya kopi akan menetes sendiri hingga selesai.
  6. Nikmati perbedaan karakter kopi saat dinikmati selepas diseduh dan ketika sudah agak dingin.

Selamat mencoba!


Original link:
http://www.passionmedia.co.id/b/meracik-kopi-menggunakan-clever-dripper?searched=clever

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Mira Yudhawati: Gaining Knowledge Through Competitions (Passion, Apr 2018)

There’s always a lot to learn from the coffee industry, especially nowadays. The one we’re sitting with today is Mira Yudhawati, among the most esteemed personas in Indonesian coffee world. She shares us a story about her life as a world competition judge and as someone who sets her hope high for Indonesian coffee.

How’s your story with Caswell’s at the beginning?

I started to work for the company in 2008. Back then, Caswell’s was already known as Indonesia’s first specialty coffee business. Even back when coffee has not yet reached the level of appreciation like today, Caswell’s had already sent its people all over the globe for symposiums and competitions. We have our first Indonesian barista from here competing in WBC, or even judges for international competitions. The company’s reputation was among the main reasons I joined here at the first place.

How’s the transition so far after the acquisition for you?

As of now, I am still entrusted by the company as the General Manager. Since the takeover by BonCafe, we’re still pretty much the same as family – only bigger. Instead of focusing only for coffee like we did since 1998, Caswell’s is now a one-stop hub beverage company.

So, other than managing only specialty coffee beans, machines, and classes; we are taking care of other products such as smoothies, juices, tea, and many more – especially for wholesales. Currently I am still adjusting to a new culture, which is both challenging and very exciting.

Can you explain a bit about the Q Grader certification and how people often relate it to you? 

Q Grader certification was first held in Indonesia back in 2009 and yes, I was among the first Indonesians who received the title. But I was actually not the pioneering Indonesian woman who got the certification. Perhaps people mistook that with me being the first Indonesian woman appointed as an international WBC (World Barista Championship) judge.

As a Q grader, we are certified for certain technicalities in coffee business. However that does not automatically makes us qualified to be an international judge. Even so, being a Q grader, you have privileges while being tested as an international judge. For example, we get to skip certain questions that are reserved only for those who have not yet attained their Q grader certification.

Can you share us some of your stories being an international judge?

Well, I have just recently returned from a competition in Haikou, China. As an international judge, there will be invitation from time to time and I am very grateful for these opportunities.

I think the most exciting part from the competitions is when meeting other judges from around the world and to share with them anything new about coffee. Even myself as a judge, I always started with a clean slate whenever I’m on duty testing baristas from all over the world with their skills and presentation.

You get to learn so much from barista – what kind of coffee they bring, how they brew it, new techniques, and their presentation skills. It’s an amazing feeling to taste great coffee in accord with their presentations. World class baristas are playing for keeps. They prepare for everything months ahead the competition and that’s what makes them champions.

What about the local competitions? 

I am actually among the co-founders of BGI (Barista Guild of Indonesia). We collaborate with traders and many parties to help nurture the quality of the baristas through competitions. Usually we are entrusted to organize local competitions and I would usually help as the head judge.

It’s great to see the quality of our competitions and the baristas nowadays. Back then, everybody started from scratch so we had to learn through trial-and-error. I remember the time when baristas actually presented their coffee by mixing it with raw eggs, curry powders, and even rose petals!

Now we are happy to see that the standards are there and competitions are held in many places with contestants coming even from rural towns. I do think we have a bright future ahead.

Speaking of which, with the rise of es kopi susu trend, even I observe that Indonesian market share is still so huge that everyone could actually get their share in it. It’s going to be interesting to see what will happen next with our coffee world here.


Original link:
http://www.passionmedia.co.id/b/mira-yudhawati—gaining-knowledge-through-competitions-?searched=mira

Burgreens Express – One Step Closer to Live Healthily (Passion, Mar 2018)

As one among the pioneers who introduce healthy food and lifestyle in Jakarta, Burgreens has become a business that grows closer than ever with its patrons. One vital move to achieve that was its re-branding into Burgreens Express. So what’s the difference with the Burgreens we used to know? Let’s find out about it.

With a noble vision to begin with, Burgreens wants to share everyone its colorful approach of healthy living while also provides a degree of convenience and reachability for its customers. Burgreens is indeed a mission-driven restaurant business with an elaborated plant-based menu and collaborates with local farmers and women to produce healthy and sustainable food by also staying responsible with the supply chain.

In terms of food, the chef proprietor Max Mandias himself spoke with me personally a few years back. He wanted all of us to know that healthy food can also be made delicious. It was a grinding process of trial and error which culminates into Burgreens now having a solid lineup of inventive dishes. Among my personal favorite – the “Greenogiri Platter”, comprises of brown rice onigiri filled with spiced tempeh and accompanied with oyster mushroom skewer cooked with fruit-based teriyaki sauce and on the side is salad with wafu dressing.

Another signature dish from Burgreens is the “Mini Quarto” – four mini burgers with four different flavors. Or perhaps you might want to try Chef Max’s favorite – the “Tempeh Gomashio”. This one has the all the goodness of tempeh patties with cashew pesto and covered with homemade gomashio seasonings. It is served on a bed of organic mixed salad with mushrooms. The vegan hot dog is also an interesting choice. The sausage is made from chickpeas, tofu, and seitan (“wheat-meat”) and wrapped in whole wheat bun, homemade BBQ sauce, vegan mayo, mustard, and chopped pickles and onions.

With their restaurants originally located deep in residential areas, Burgreens realized that the vision to provide reachability for everyone might be compromised. It was then decided that Burgreens should be re-branded and start opening up outlets at shopping malls and business areas. They believe that the new concept can cater more demanding, fast-paced Jakartans who are always in the search for something good and healthy. But in terms of menu, Burgreens stays faithful with the old lineup and continuously creating something new and exciting.

Since October 2016, the flagship Burgreens Express outlet was opened in the vicinity of Dharmawangsa – a strategic decision to approach the upmarket and health-conscious crowd of South Jakarta. Furthermore, Burgreens is also creating events like clean-eating talkshows and cooking demos, educational activities at schools, and also the catering services.

Additionally, Burgreens was also participating in events such as the Namaste Festival and YogFest at Taman Menteng or the Paw Day at Taman Langsat which was organized by Jakarta Animal Aid Network (JAAN). Burgreens was also co-creating Pasar Semesta – a festival celebrating health, local and natural products, diversity, and sustainability. The event lasted for two days at Burgreens Express Dharmawangsa and attracted more than 800 visitors.

Despite the fact that healthy food market is not that big yet to begin with, still Burgreens does not want to compromise quality. Burgreens co-owners Chef Max and wife Helga Angelina prefer to think that their biggest competition is to actually keeping up to their high standards. They remind each other in the management to not be easily satisfied, to always raise the standards, and constantly innovating – not only in terms of food, but also in all departments, and also to have an open-minded approach to critics and feedbacks.

Looking forward, Burgreens is also aiming Surabaya and Bali for their next expansion. They envision that business will grow to as far as Singapore, Malaysia, and Thailand in the next five years from now.

The healthy food movement nowadays grows much faster than the time when they first opened the doors back in 2013. Burgreens has been successful in creating a notion that healthy eating can be fun, tasty, easy, and has a lot of variety. This will in turn make people more committed to living healthily – a kind of impact which certainly became the reason why Burgreens should grow bigger than ever before.


Original link:
http://www.passionmedia.co.id/b/burgreens-express—one-step-closer-to-live-healthily

Gaggan is the Number One of Asia’s 50 Best Restaurants Awards 2018

Gaggan in Bangkok claims the No.1 spot for a fourth consecutive year, retaining the dual titles of The Best Restaurant in Asia, sponsored by S.Pellegrino & Acqua Panna, and The Best Restaurant in Thailand.  Gaggan Anand’s eponymous Bangkok restaurant debuted on The World’s 50 Best Restaurants list in 2014, rising to No.7 last year.

The winning chefs and restaurateurs celebrate at the sixth annual Asia’s 50 Best Restaurants awards ceremony, sponsored by S.Pellegrino & Acqua Panna, at Wynn Palace, Macau.

The 2018 edition of Asia’s 50 Best Restaurants list boasts nine Thailand entries, including newcomer Paste (No.31), headed by Bongkoch ‘Bee’ Satongun, who is also named Best Female Chef 2018. Other returning Bangkok favorites within the top 20 include Sühring (rising nine places to No.4), Nahm (No.10) and Le Du (rising 23 entries to No.14).

The 2018 list includes eight new entries, with Japan claiming 11 restaurants. You can discover the full list here.

Why You Should Visit Fairmont Jakarta for Sunday Brunch This Weekend

Jakarta seems can’t get enough of Sunday brunches and there’s no sign of stopping. Jumping into the fray now is Fairmont Jakarta with its self-styled Moonlight Sunday Brunch. Naturally, there are many reasons for you to book your place there and enjoy it this weekend.

Spectrum is perhaps among the most highlighted of many all-day-dining restaurants of five-star hotels in Jakarta. Based on my personal experience, Spectrum has that edge with many inventive cuisines from time to time. Partly perhaps because of the initiatives done at VIEW, the hotel’s premier fine-dining restaurant. But most of all; it’s because of Fairmont Jakarta’s brilliant Indonesian chefs, their free rein of creativity, and for me personally – Spectrum has among the best Indian food in town!

Spectrum is located on the 2nd floor of this extravagant, prestigious hotel in the southern part of Jakarta. For Moonlight Sunday Brunch, Spectrum prepares a wonderful lineup of buffet selections, carving stations, a wide array of cheese selections, blini and caviar, alluring antipasti and fresh seafood, and many more.

The fresh seafood part is among the best in Jakarta as it encompasses wide selections such as the sweet prawns, tiger prawns, Fine de Claire oysters, king crabs, mud crabs, clams, and many others. Spectrum also introduces its so-called halal charcuterie with choices such as the air-dried beef or the bresaola, the turkey ham, lamb salami, lobster terrine, and cured sea bass or smoked salmon.

When I said earlier that the cheese selections are widely arrayed, well, indeed it is. Premium cheese cuts from the usual parmesan wheel to brie and camembert as well as comte and gorgonzola are available with fresh grapes, biscuits, or dried fruits as the accompaniments.

The star of the show however, comes from the carving station. Chef Edi Pancamala initiated an ambitious approach to introduce something special to this station. By not setting aside the usual selections like the ribs or the fish, he instead featured the steamship!

Weighed around 30 kilograms and came from the thigh of the cow, the specifically ordered steamship takes three days just for marination and cooked at optimum temperature using sous-vide methodFurthermore, the herb and seasoning rubs were also applied and the presentation is indeed very eye-catching.

I personally had around a couple of huge slices of this majestic cut and grew very fond of it. It’s a cut unlike others and has a consistency that is less meaty but gives away a brand new experience and appreciation for the blessed beast – if I may say so myself. It’s definitely a must-try for brunch regulars of Jakarta.

Last but not least from the savory section is the a la carte menu that comprises of eight choices from burrata, scallops, lamb pie, eggs Benedict, and more. Ending the whole experience would be the neatly arranged and delightful desserts, influenced by both worlds – Indonesian and abroad.

For those who wish to spend the weekend with their family and loved ones, the Moonlight Sunday Brunch at Spectrum restaurant is available every Sunday from 12pm to 3pm and priced at IDR 625,000++ per person – including coffee, tea, special mocktail and fresh juices.


SPECTRUM
Not halal-certified (serves alcohol, some dishes contain pork)
Some dishes are suitable for vegetarians

Address:
Fairmont Hotel Jakarta
Jalan Asia-Afrika no. 8, Jakarta – Indonesia
T: +62.21.2970.3333