Jetak Coffee The Legend From Culinary Coffee Kudus

Jetak Coffee The Legend  From Culinary Coffee Kudus

If you are worried, if many thoughts, if alone, for a moment to share all that, yes with the coffee of course ... because only with the mind Ngopi we can be calm.

Talking coffee in Indonesia is definitely endless. The history of coffee plants in Indonesia may be similar to the history of tea plants and tobacco plants. Coffee plants, although not endemic plants Indonesia but can flourish doused with water Indonesia which necessarily becomes a blessing of its own.

Kudus is not only known as the City of Kretek, a place where there are not only many clove cigarette factories but also the place of origin of the birth of the discovery of a typical tobacco processed product itself. From the culinary world of "Soto Kudus" menu has been known to occupy the hearts of many people, so that they are not less national than Padang cuisine that is almost there in all major cities in the country.

Each area usually has its own distinctive culinary. One of the typical of each region ie coffee. Interestingly, typically each city or region tend to have local coffee champion as well as fanatical fans who do not easily faltering with the invasion of other coffee brands, even though it is a brand of manca like Starbuck.

Take for example, for example Kopi Aroma become a mainstay of drinking coffee citizens of Bandung. Liong Bulan established his position in Bogor. Coffee Ulee Kareng much loved the people of Aceh. Coffee powder Sinar Baru is popular with the people of Lampung. Djempol coffee is popular with coastal people like Kebumen. Berontoseno Coffee from Kediri East Java, not only penetrated the people of Kediri but also Tulungagung. In fact, in both cities in East Java and the city of Rembang in Central Java, which borders East Java with Lasem coffee is the habit of coffee has raised the tradition of nyete, which is batik with dregs of coffee on a cigarette. 

About coffee, in the city of Kudus there is a typical coffee flavor that we will not find in other areas. After the previous reviews we raised about Coffee Colo, Ternadi Coffee which also comes from the Kudus, another legendary Kudus specialty coffee that is Jetak Coffee.

The phenomenon of the emergence of Jetak Coffee for Kudus is not a strange thing. Stories like this we meet a lot, of course in areas that in fact people are fanatical drinking coffee. Said fanatics because drinking coffee is a habit for them everyday, sometimes even their coffee consumption exceeds the dose of taking the drug three times a day.

For coffee lovers in Kudus must know the Coffee Jetak. The name of Jetak coffee is taken from the area where the coffee was found. Right in the hamlet Jetak village Kedungdowo District Kaliwungu Kudus, Kopi Jetak created. It is said that this coffee existed since 1977. In addition to the delicious and distinctive aroma, Jetak coffee has some uniqueness.

In the village area of 308,227 hectares with 199.064 hectares of rice fields there are 40 coffee craftsmen. The craftsmen, on average, require 5 - 50 kilograms of coffee beans a day. The coffee beans are then processed into a coffee powder packaged in various sizes. Usually a manufacturer of home-cooked coffee, packing this coffee in a very simple wrap, ie in plastic wrap.

In Jetak own area we meet a lot of coffee shops, one of the phenomenal coffee shop is a stall mbah Atun.

In the midst of the habit of blending the coffee of Kudus community came a brilliant innovation, which not only gave birth to such a unique coffee blend but also became a new branding for Kudus City. It tastes not losing than the coffee-coffee flavor produced by coffee-producing cities, at least certainly for Kudus people's own presumption.

Coffee Jetak is different. The process of making a coffee dish can not be arbitrary. It takes patience and feelings. Coffee can taste delicious if the process is done carefully and with high quality ingredients.

Coffee made does not mix any additional ingredients. Coffee beans used as raw materials are different from other coffee.

One of the simplest methods to start the production process is the "red pick" method, which is picking the coffee fruit from the tree by picking one by one selected which is really ripe alias red.

In addition, specialty coffee should also have damaged levels lower than 4 percent. In 1 kilogram of coffee bean (green bean) damaged seed should not be more than 40 grams. Water content should also range from only 14 - 18 percent. Also when sieved on a 14 - 18 mesh sieve or 1 - 1.6 millimeter pass that should not exceed 5 percent. Provision of organic coffee crop management will also be a standard determination of quality in the future.

Coffee is served through a long process. The quality of coffee powder depends on the process of processing the coffee beans used. It becomes one of the differentiators of coffee Jetak from other coffee.

Processing starts from drying the coffee previously purchased from around the slopes of Mount Muria, and roasted on the coals of firewood. The process of frying the coffee beans until black, while usually the process of frying coffee only until browned. Then the coffee is milled several times.

In addition, in the process of frying coffee beans, added coffee water as jatu (additional material). This is to prolong the durability of coffee. Jetak coffee can last up to a year. The secret is on "jatu" given in the frying process. Would be different if jatu added after the frying process, coffee only lasted six months. This is one of the tricks used by coffee craftsmen.

Jetak coffee texture, the color is black and dark, different from other coffees, the color is almost the same as ink spedol, and soft texture if the drink does not make choking, because the process of grinding coffee made up to several times so that the coffee produced very soft, to the dregs of coffee if drink does not make us choke.

Cooked using firewood in measurable temperatures, and using the right composition between sugar and coffee.

Few tips to enjoy coffee Jetak, for those of you who are less like too bitter, sugar can be added. But, I suggest not too much. Based on the experience of some coffee lovers Jetak, this coffee is better if served not too sweet but there is still a bit of bitterness.

For coffee lovers who do not like sweet coffee, presentation of Jetak coffee without added sugar use. Unsweetened Jeta coffee tastes better

In addition to the typical favors and aromas, Jetak coffee has some uniqueness.

The first uniqueness of Jetak coffee can still be consumed for patients with ulcers because Jetak coffee is served still 100% pure coffee without mix. Each serving of Coffee Jetak accompanied by a glass of water to neutralize the stomach before drinking coffee and provided fried bananas to keep the stomach so as not too acidic.

The second uniqueness lies in its traditional processing. Jetak Coffee from Kudus still maintains processing in the traditional way, using wood and simple tools. This is done to maintain the blackish and typical taste of coffee. So during brewing coffee, consumers will not feel disappointed. Because for coffee lovers, of taste and aromalah are sought.

The uniqueness of the three Jetak coffee usually use the type of arabica coffee. This coffee grows a lot on the slopes of Mount Muria. Jetak Coffee is famous for its dark black color and structured fine coffee powder.

Jetak coffee production is still in the scale of home industry, so the production amount is uncertain. If the stock runs out, then the craftsmen produce again, depending on the marketing. With quality coffee to enjoy a glass of Jetak coffee in Kudus, we just spend Rp. 2.000, - for the size of one small glass, the price is very affordable.

Marketing in addition to be done in a number of markets in the City of Kretek, also widened beyond the areas such as Demak and Semarang. At this point, we should be proud of ourselves, may even pat the chest. That it is not only natural (natural) factors, namely fertile volcanic soil, humid air and sun throughout the year, but also aspects of the intelligence of the society (cultural) Indonesia is what makes us able to create various types of coffee with the quality of world-class special coffee.

Expertise or cultural intelligence that was born from the womb of traditions meramu or mix typical of the archipelago. Tradition meramu or meracik that not only gave birth to various types of specialty coffee in the archipelago but also the womb from the birth of kretek cultural entities that originated from a city called Kudus.