Mikael Jasin shares his perspective of Indonesian coffee
It is true that life is too short to have a bad coffee, especially, in the era where the coffee industry is growing rapidly with lots of skilled and experienced baristas. For Indonesian barista Mikael Jasin, making coffee is more than just creating beautiful latte art. It takes effort to make a good one. “The key to making a good coffee is a lot of trial and error, also research. We don’t just make coffee. We have to understand every process, even from the harvesting and how it affects the coffee. The more we know, the better coffee we made,” said the 4th winner of World Barista Championship 2019.
Just like wine, coffee has a different characteristic in every country. According to Mikael, Indonesian coffee has a bolder flavor compared to others. “Indonesian coffee taste stronger, sweeter, spicey, and less acidic. That is what people like about our coffee,” he explained. Speaking of Indonesian coffee, Mikael’s personal favorite is Gayo, Balinese, and the ones from West Java which planted in small farming. “The small farming usually pays more attention to their coffee beans quality, meanwhile the big ones only focused on the volume,” Mikael said.
Moreover, the quality of coffee beans could be different from one year to another since it is influenced by the changing weather. Aside from his seven years of experiences in the coffee industry, Mikael is also passionate about cocktail and wine. Thus, he likes to mix the coffee with fermented ingredients. “For my signature beverage, I like to add some fermented or cooked ingredients because it gives more complexity to the flavor,” he explained.
Mikael finds coffee has become a lifestyle since people love doing activities in the coffee shop. “People used to drink instant coffee but now they want branded coffee. They want coffee which made by a barista,” he added. However, he hopes those people will explore more since Indonesia has various kind of coffee, as well as appreciate the coffee itself. “They should be aware that the coffee they drink made by hundreds of hands of passionate farmers and baristas,” he closed.