From organising small-scale activities in Pasar Santa to producing graduates that have tasted success both domestically and internationally, ABCD has done wonders for our coffee lovers. We had a chat with Ve Handojo to find out more behind his educational venture.

Could you tell us how it all began with ABCD Coffee?
ABCD Coffee was essentially founded due to the concerns of my partner Hendri Kurniawan and I towards the youth of today who know next to nothing about coffee. The irony is that Indonesia is the fourth largest coffee producer in the world. With Hendri’s burning passion for coffee, we agreed to set up ABCD Coffee in 2014. We started out by running workshops via Instagram. As the number of interested parties began to swell, we had to move from Pasar Santa to Gondangdia. We also operate our own coffee shop called Ruang Seduh Kemang, where we offer visitors to learn about coffee brewing or making their own latte art.

Who make up the bulk of your pupils at ABCD Coffee?
They mostly consist of those who are planning to open their own coffee shop or are set to continue their studies abroad. By getting to grips with basic coffee knowledge, they can apply to become a barista and earn a little extra on the side whilst in a foreign land. Our students’ age range spans from preadolescents to those who are more advanced in years. We have had many people who enrolled to ABCD without a single clue about coffee. There are some who don’t drink coffee at all, registering only to find out more regarding the beverage. So far, we have had 181 classes with a total of around 500 participants as we could only fill a single batch with five people.

What is it that you teach here at ABCD Coffee?
The level of education that we dish out are still quite fundamental in nature, such as getting familiar with coffee, discerning the differences between robusta and arabica, why some folks dislike coffee, and whether or not coffee causes sleeplessness and damage to one’s stomach. For three days, they will learn about the different tastes of coffee, how to brew manually, how to pour milk, how to make foam, and many more. We also provide exclusive classes on weekends, such as a theory class or a manual brewing class for visitors who would like to take part in just the one class. For our Master classes, we would invite a guest lecturer like a World Barista Champion to lead the class.

How can we apply to learn at ABCD Coffee?
It’s pretty simple, really. Interested parties can get in touch with ABCD Coffee, fill up a form, and pay Rp.5 million for a class package.

Do you have a particular favourite coffee?
I try every type of coffee, so not really. However, I do prefer those that are sweet-sour in taste over the bitter ones.

Is there a signature flavour to Indonesia’s coffee?
It is obvious that Indonesia is unable to produce a genuinely sweet coffee due to our climate, elevation, and planting method. Yet it is impossible to determine the taste to each coffee as there are other factors that affect its flavour in the end, including the post-harvest process and the roasting, grinding, and brewing methods that are utilised.

Lastly, would ABCD Coffee be interested in recommending your curriculum or education to universities?
We do have an inclination towards such a goal, but we would actually like to introduce it to kids in junior high and high school so that they could get an early start on coffee education.

You also can read the article on The Jakarta Post: Conversation with The Mastermind Behind ABCD Coffee

The post A Sit-Down with The Master Mind behind ABCD Coffee appeared first on Good Indonesian Food.

Could you divulge the beginnings of this warung?
My grandfather first sold Sate Klatak (mutton satay) back in the 1960s. He would be moving between night markets, wayang shows and around the village with a yoke to sell his satay. As time went by, he ended up setting up a proper shop. I became interested in continuing his business because of the countless times I followed him around and helped him – especially when my dad had already got a car repair workshop to look after. I began my tenure in 1997 at a small location, and I have had this warung since 2007.

Where did the recipe to Sate Klatak Pak Pong come from?
From my grandfather. Sate Klatak actually started out as a side dish to Gulai (curry) and Tongseng (meat stew in curry-like soup) before it gained traction after many people ordered the satay with just the soup of Gulai and Tongseng. It is now a main course along with Tengkleng (mutton soup).

Sate Klatak is famous for its preparation method – has it always been made using bicycle spokes?
Yes, since the days of my grandfather. The heat can be transmitted to its fullest and the heat would spread evenly using bicycle spokes. Although it has been copied by others, my grandfather pioneered the idea.

Many people from across the country have visited Sate Klatak Pak Pong due to its reputation. Who, however, has left quite a mark on you?
We’ve had government officials and artistes coming to sample our Sate Klatak, including Ahmad Dhani, Muhaemi Iskandar, Hidayat Nur Wahid, Tukul, Anang and many others. They tend to be very curious regarding the taste of our satay.

What is the secret behind Sate Klatak Pak Pong that keeps customers coming back?
It has to be its meat. I always opt for lamb as its meat is softer. Customers could also request to discard the fat and have it meat-only. Before being grilled, the satays are topped with a concoction of candlenut, garlic, and salt that is grinded and then mixed with water to enhance its taste.

How many customers do you get per day?
We get more visitors from out of town on Saturdays, Sundays and holidays, while the locals would crowd the place during weekdays. Our capacious space could hold up to a hundred people.

The post Pak Pong: The Sate Klatak Expert appeared first on Good Indonesian Food.

“I love to eat!” she remarks eagerly after I asked how she ended up becoming a chef. “It just so happens that my mum is a cook for a catering service. It runs in the family, I suppose.” “I started out in my mum’s kitchen when I was a kid. I love her cooking, so I was determined to try and make my own,” she continues.

Her talents shone from a relatively young age as she was crowned a winner in various cooking competitions during her middle school years. “They (her victories) gave me the confidence to follow my dreams. I then opted to enrol to a vocational high school in Yogyakarta to take my pursuit of becoming a chef a step further,” she enthuses.

It wasn’t all plain sailing, though. In order to participate in Top Chef Indonesia–the cooking competition that upped her profile significantly–she had to do away with her steady cooking gig at Aston Hotel Yogyakarta. It was a sacrifice that led to no avail as she was eliminated after reaching the top ten a couple of months after entering the tournament.

“I was at my lowest ebb following my knocking out. However, I knew then that my weakness was cooking up Indonesian food. I decided to work on it. Fortunately, someone I know introduced me to my now-mentor Pak William Wongso. I’m so glad to have met him. I’ve learned so much under his tutelage,” she says.

Currently globetrotting with William Wongso as they promote Indonesian cuisine to the world, she’s very much excited at what lies ahead for them. “As food consultants, we are working on a project involving a fine-dining restaurant in Bali at the moment. We are also set to hold an exhibition in Frankfurt, Colombo, and Washington DC in the very near future,” she reveals. “Although these are mainly efforts to introduce Indonesian food to others, I’ll also be teaching them on how to prepare our beloved dishes at the same time.”

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