[03 People Photography] Traditional Barista in Aceh, Indonesia

A traditional barista holds a large sieve up in her left hand, after spilling black water from the dipper on her right. Some glasses and another dipper hold coffee underneath. The fragrance of the coffee fragrance. The ins and outs of serving coffee he understood, even some loyal customers have known tastes, strong or runny coffee.

A moment later, the coffee powder in a filter is placed in an aluminum dipper, heated in a furnace until the customer returns to order it. Some stalls still use wood charcoal as a stove heater.

Generally, the Acehnese people still believe that the traditional way of brewing coffee as shown in the picture will add to the taste of the coffee. The method is unique and only exists in Aceh, using large filter cloths that are made like socks.

Apart from having to withstand smoke, there are no other special requirements to become a traditional coffee barista. Just have to study diligently the methods inherited from the predecessors. "How to brew coffee affects the taste of coffee, so it's not perfunctory.

The people of Aceh cannot be separated from coffee. For this reason, we will meet many coffee shops in various parts of the country nicknamed the Veranda of Mecca. Both day and night, various layers of society in Aceh fill coffee shops to relax drinking coffee.

Not limited to the young to the old, men and women, poor and rich, all mingling without barriers. That said, coffee is like a breath for the people of Aceh that is difficult to separate from their daily lives since the days of the Aceh sultanate.

The tradition of drinking coffee has been hereditary along with the development of Aceh as one of the world-class coffee producing regions. Since the Dutch colonial era until now, there are at least two coffee producing centers in Aceh.

Meanwhile, Gayo coffee, which is a type of Arabica coffee on the world market, includes premium coffee class. These two types of coffee make Aceh the name of one of the best coffee producers in Indonesia.

Coffee powder is not just brewed with hot water but is cooked, so the aroma and flavor of coffee that comes out is really strong. This cooked coffee then undergoes several filtering processes using a cone-shaped filter.