Ijen Lestari

I was introduced to Bogor, West Java, specialty coffee in one café before graduating college. From there I learned that coffee processed with different post harvest will result in vastly different characters themselves. My passion towards coffee doesn’t stop at the cup. I visited a few coffee farms in Java territory to discover their variety. At the time I learned that post harvest coffee handling is not as I imagined. There are lots of coffee which is left to rot after harvesting, cherry harvesting which is still not optimal, drying which is not completed, and other things. After all the visits, I decided to make a coffee processing site to elevate the standard on coffee post harvest handling. Fortunately, in my location at Ijen, there are Arabica coffee farms. From there I also started coffee cultivation. Starting from 6 years ago, we often have hard times and lots of challenges. But I’m grateful that finally our Ijen Lestari team’s coffee is well accepted in Indonesia and overseas. Our cultivated coffee always runs out of stock before the next harvest season, in which we increase the production. We grow. Along with time, my neighbors have also joined our team and therefore making the team even bigger.

– Dandy Darmawan

There are many different recipes that lead to an excellent cup of espresso. This example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. For each espresso of our line-up we provide a recipe that works well for us.

Preparation in a portafilter (general rules of thumb)

Step by step instructions

1. Take the portafilter out of your brew group and rinse the group briefly.
2. Place your clean and dry portafilter on a scale and tare it.
3. Grind the desired amount of coffee (dose) into your portafilter.
4. Distribute the ground coffee evenly in the sieve, you can use your finger here or a distributor.
5. When tamping, it is important to apply pressure vertically to the coffee to ensure even compaction. It is also important to apply pressure only once to avoid channeling.
6. Remove any coffee residue from the edge of the screen.
7. Start your shot as soon as you place the portafilter in the group.
8. Stop your shot when your target yield is reached.
9. When there’s no more coffees to make, empty, clean and dry your portafilter, flush the group and place the portafilter back into the group to ensure it stays hot.

Troubleshoot

Our quality standards

The roasting craft