Last week, SC & I traveled to Bandung to visit 5758 Coffee Lab. Located in Geger Kalong area, 5758 Coffee Lab is not just another coffee shop that have been blooming in many cities around Indonesia this past few years. The first floor is a coffee shop that serves coffee to coffee aficionados and those who just want to hang out while sipping coffee. However, the second floor is dedicated to those who want to learn more about coffee. 5758 Coffee Lab is run by Adi Taroepratjeka who is a certified Q Grader Instructor. So the place is really special as it is the second SCAA (Specialty Coffee Association of America) campus in Indonesia (the first one is Caswell Coffee in Jakarta).
5758 Coffee Lab programs include several coffee classes like “Coffee for Fun”, “Basic Cupping Class”, “Farmer Discussion”, “Basic Latte Art Class”, “Barista Hospitality”, “Basic Manual Brew”, “SCAE Manual Brewing Foundation”, “SCAE Manual Brewing Intermediate” and “Q Grader Class”. Some of the classes include visits to coffee plantations around Bandung, so the student will know more detail about the process from beans to a cup of coffee.
That day we participated in Basic Cupping Class. According to Wikipedia, Coffee cupping is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally for anyone interested.
So on the table there were 6 trays, each consisting of 5 cups of coffee that will be ground and brewed with the same grind size and ratio. Each tray showcased different coffee. We didn’t know which was which as the purpose of this cupping session is to answer the question “Does Indonesian coffee taste the best?”.
After the coffee were ground, we formed a line to begin smelling the ground coffee around the table. After that, we poured hot water to each glass until a thick crust of ground was forming on top of the glass. Then we began something called “breaking the crust”. Using a spoon we started breaking the crust while inhaling the aroma that arose. After that we removed the crust and ready to taste the coffee. Still using a spoon, we began “slurping” the coffee and rinsed the spoon in the available clear water before moving around the table to slurp more. This way, we can sample the difference of aroma/acidity/body/after taste/balance of each tray.
After cupping, we returned to the cafe downstairs where we’re served again with the coffee we’ve just tasted during the cupping session and were told the coffee’s identities, instead of just numbers. I’m still an amateur coffee drinker, so I was not really able to differentiate each aroma that I smelled from the cupping session. I only know enough to pinpoint which coffee I like or don’t like. It was a good session and I found it very enlightening. Thanks 5758 Coffee Lab for having us and I can’t wait to en-roll in the brewing class whenever I went to Bandung again.
5758 Coffee Lab
Jl. Rusa Pinus Raya No. E-1D
Komplek Pondok Hijau Indah
Gegerkalong – Bandung
Tuesday – Sunday 12AM-10PM