The land that gave birth to Padang cuisine, the most major Indonesian cuisine
Padang, the capital of West Sumatra, is famous for its Padang cuisine, but in 2011, CNN Travel selected Rendang as one of the "World's 50 best foods", the representative of Padang cuisine.
The first day I came to Indonesia, I stayed at a hotel on Jalan Jaksa, a cheap accommodation district in Jakarta. I entered a Padang food warung (warung diner) without knowing right and left, and as soon as I sat down at a table, I was stunned to see a large number of small plates of food piled up in front of me (tatiang is a system in Padang language).
The system is that you are charged only for what you eat, and if you eat half, you are charged for the other half.
There was a TV commercial in which a plate with meat and vegetable dishes was tilted at an angle to make a bowl of rice with broth and pay only for the white rice, because Padang cuisine uses a lot of coconut milk, so the sauce and soup with the ingredients are mild and rich.
However, I've never seen anyone do it so blatantly.
It's often said that Padang people are rough-tempered (which can be said of the Sumatran race in general), but my subordinate, a Padang man, is a very mild-mannered and humane guy.
When we had lunch at a Padang restaurant near the industrial park where he works, he would say, "It's not spicy enough," or "This restaurant is a Javanese Padang restaurant, so it's not an official Padang restaurant," and he would show his eccentricities that he doesn't show at work.
In addition, Padang is a rare matrilineal society in Indonesia, and the inheritance of land and house is basically inherited by mothers and daughters, so it is only men who cook Padang food.
Elegantly mellow and fruity
Minang Solok coffee tends to be more aromatic than the same Sumatran Aceh Gajo coffee, and is closer to Latin American Honduras and Costa Rica, and I personally think it's better suited for iced coffee.
- Fragrance ★★★
- Bitterness ★
- Acidity ★★
- Body(Richness) ★★
- Sweetness ★★★
Contrary to the rugged and rugged nature of Padang, Sorok coffee from West Sumatra is very mild, fruity and fragrant, making it the perfect morning wake-up coffee.
In my case, I look forward to drinking Solok's single origin coffee every Sunday morning at Kedai Kopi Aceh next to Seasons City, a deserted mall in West Jakarta, and it's not an exaggeration to say that I became interested in the history and geography of the coffee-growing region after encountering specialty coffees brewed with Solok's manual brew here.
Even in Indonesia, it is not a major brand compared to Aceh Gajo and Toraja, but in the process of rapid economic development, the middle class has become thicker, and the cluster of coffee drinkers in cafes has increased, and good quality beans, which have not been distributed domestically due to the priority of export, will be distributed domestically as well, and I think this brand will attract attention.
In fact, one of the most popular products on many Indonesian coffee websites is the Honey Process from Sorok beans.
Pulping The natural method of pulping coffee cherries is not the same as the washed method of pulping coffee cherries, where only the topmost skin is pulped and the slime is left to dry.
The honey method tends to have a low yield rate because of the high carbohydrate slime that dries while it is still on, which can cause damage from ants and fermentation during the drying process.