"Sanger" aceh coffee compounding

Sanger is my favorite milk coffee, without sanger I don't know what to think, if I have drank sanger coffee my mind is clearer and I can do my activities happily in various aspects of everything more energetic, could this be what is called coffee addiction .

How can someone make/mix sanger coffee well, in this case I will discuss and give an explanation to hiver about making sanger coffee which is very popular with the people of Aceh, of course every country and even every region has its own specialty coffee, but on this occasion Here I share the recipe for the Sanger coffee concoction that I got from an Acehnese barista named "Sapri".

Sapri has special expertise in blending sanger coffee, not all baristas are able to mix sanger coffee with a delicious and delicious taste, maybe everyone can make it, but every movement and process of making it is very different so the taste is different.

Sapri said that, to mix sanger coffee, it takes a process and does not just make it like that, there are many things that must be considered to make sanger coffee with a delicious taste, so that the coffee looks attractive and delicious there are processes and procedures that must be carried out. Especially in coffee beans, coffee grounds, milk and sugar, and other things found in the compound when the coffee starts to be heated, said SAPRI.

SAPRI revealed the specifications for the process of making sanger coffee so that it feels good and delicious when consumed, the main thing lies in the type of coffee beans, the selected coffee beans must be dried for up to a week, then in milk, milk has an important role in the sanger compounding process, milk must have the best quality too, the type of milk mentioned by Sapri is sweetened condensed milk, and I have shared the type of milk he is referring to in the picture below.

In the next process is the dose on the coffee to be boiled, before the coffee is filtered, the coffee beans should be heated for up to 30 minutes, then the dose must be balanced with the glass to be served. For example, a glass of hot sanger measuring liter must have the dose, as well as the dose of this sweetened condensed milk.

Then SAPRI explained that, in order to mix coffee so that it feels delicious, it must be filtered and stirred with high filtering until the coffee can be foamy, instead of coffee without being stirred with a spoon that has been poured milk in a glass. Hivers friends can see this process in the photo above when Sapri Lifts the Coffee Filter in the coffee filtering process.

After everything was done, I was just waiting for me to enjoy and consume, with a few slices of cake and a cup of sanger coffee that I enjoyed that morning. The price offered by the owner of this coffee shop for a cup is only $0.5 if in rupiah with Rp.6000, - Rupiah, we can enjoy this delicious sanger coffee.

Every coffee shop has a different price, that's regardless of taste and enjoyment. But here, at the coffee shop, my favorite has been set at a fairly inexpensive price. Therefore, many people stop at this coffee shop for the same reason as me, yes.!!! The delicious taste.

To enjoy a coffee dish here, I just spend my money for $1 only, with the value of a cup of sanger coffee and two slices of bread for breakfast, but we aceh people generally give and treat each other when a friend is hanging out in the same place, thing that's when a friend is on hockey and lucky that's even if the friend sesang has a lot of money.