Roemah Koffie Holds Coffee Workshop at UMN

Material presentation about basic coffee. (Doc. UMN)

Tangerang – Roemah Koffie and UMN held a coffee workshop for hospitality students on Friday (03/14/2025). This activity is one of Roemah Koffie’s University Roadshow programs. Students who participate get hands-on experience in making latte art.

The coffee business in Indonesia is one of the many F&B industries today. Roemah Koffie is one of the coffee businesses located in Cartenz Mall, Gading Serpong. In addition, Roemah Koffie also created an academy to educate students regarding the coffee ecosystem in Indonesia with sustainable standards.

“We see a lot of students who have entered the coffee industry and become baristas. I think this is great and shows there are plenty of coffee lovers and enthusiasts. But of course, there are still many other things to learn,” Andrew Marcello, Roemah Koffie’s Coffee Master, said.

Andrew explained that coffee is a cherry coffee fruit from which the seeds are taken. Before becoming consumable coffee beans, the coffee beans are processed through many ways.

“Good coffee grows in fertile soil and soil that is not too cold. Coffee itself is divided into various types and the grind process varies. Coffee can be judged by its good aroma, body or texture, wise flavor, bitterness and unobtrusive aftertaste,” Andrew explained.

Andrew also explained that milk has a big influence on the taste produced. Milk from different productions will have different qualities and compositions– affecting the coffee’s taste.

“Usually we see three compositions, namely lactose, protein, and fat. Lactose produces sweetness after steam, protein gives foam that does not sink easily, and fat makes the foam good. One milk that cannot be foamed is skimmed milk. Each milk brand has its own character to espresso,” he continues.

Latte art workshop with students. (Doc. UMN)

For Andrew, the key to good coffee is freshness. Good coffee beans and good milk will produce good coffee too. The most important thing for Andrew in making coffee is the way the coffee beans are ground and using milk that is not re-steamed.

In this session, students took turns getting the opportunity to learn directly how to make latte art, starting from grinding coffee, steam milk, to the final result of the latte art itself.

By Rachel Tiffany Tanukusuma | UMN News Service

English translation by Levina Chrestella Theodora

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