Hello everyone and all members of cinnamon cup coffee, how are you guys today? I hope and pray that all of us are always healthy and happy in carrying out all our routines and work. First of all, I want to congratulate the winners of #spillthebeans coffee stories 4, lots of cool stories from all of you. Initially, I was planning to join the contest too, because it is very relevant to my life, but a few days ago I received sad news so I couldn't participate.
To start my first post this year (for the cinnamon cup coffee community), I want to share one signature coffee that I will present, if I have a coffee shop in the future. I named the signature coffee, Nirapresso.
Inspiration
For your information, this coffee menu is not the original recipe that I have. This Nirapresso is a coffee dish that I drink when I go to visit a coffee shop in Takengon, Central Aceh. At that time in 2018, I brought some coffee farmers from Sipirok, South Tapanuli to study with some coffee farmers in Takengon, Central Aceh. In the middle of the event, I visited a coffee shop (but I forgot the name of the coffee shop).
The sun was very hot even though we were in a highland area, the owner of the coffee shop offered me to drink Ice Nira Coffee. My impression of the drink was very memorable, and I tried to develop the idea of this coffee drink in my own way.
Nirapresso
Nirapresso is the nickname for Ice Nira Coffee. This coffee drink is made from espresso with Arabica coffee beans, fresh sap water, and ice cubes. How to make it very easy and simple. Maybe you can try it at home too.
Materials and tools I use:
- Fresh sap water
- Arabica Coffee Bean
- ice Cube
- Flair Espresso Maker
- Glass
The first step, I prepared a single shot of espresso using the Flair Espresso Maker. I have explained how to make it in several past posts in this community. You can also make espresso with Rokpresso, Mokapot, or Aeropress.
Prepare a glass, and add ice cubes to taste. After that, add 100 ml of sap water, or about half a glass.
Next, put the espresso into a glass that has been filled with fresh sap water earlier. The fresh white sap water will slowly turn brown.
Then, I gently shake the glass so that all the solution dissolves evenly.
One glass of nirapresso is ready to drink.
About Taste
Water sap is a sweet liquid obtained from the tapping of the palm tree. Nira water is widely used by the people of Indonesia because it is considered nutritious and delicious. Nira water can be drunk directly, or cooked into palm sugar. Nira water has unique characteristics, if you leave it for 24 hours at room temperature, the sap water will turn into a drink that has an alcohol content (fermented drink). Many local alcoholic drinks in Indonesia use sap water as the basic ingredient, for example, Tuak, Cap Tikus, etc. I use fresh sap water, because I don't really like the smell (because it's very pungent) from fermented sap water.
The taste of this drink is very delicious, and has its own impression on your tongue. When one sip of this drink goes into your throat, the sweet taste of the sweet, fresh juice mixed with the bitter and thick espresso Arabica coffee makes us not stop drinking it. The taste of this drink is a bit similar to some types of beer, so this nirapresso will be very liked by men.
Nirapresso should be served cold and using an ice cube. It also aims to reduce the unpleasant aroma of the sap water, and of course to make this drink more fresh and delicious to drink. It can be said that Nirapresso is one of the signature coffee menus in Indonesia.
Call me Isdarmady, because I have a full name that is very long, namely Isdarmady Syahputra Ritonga. I am a head of the family who work as Farmers Vegetables Hydroponic and Consultant Hydroponics, sometimes I also sell coffee from various regions in Indonesia.
I have expertise dispensing coffee with a variety of techniques and tools brewing, because I have the desire to make a coffee shop with hydroponics as centerpieces. Help me realize that dream.
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