That is a phrase written on the wall of a school or a barista course at Senayan Trade Center number. Baristas, gatherers and coffee makers are popular in the world. Such as cappuccino, latte, mocha and others.

Is it true?

It is true. The reason is so. For three days as a barista course participants, I seemed to enter a special world. A world apart with the environment of tools and machines and different people.

For an espresso machine only, the standard price is very good for my size from the mountains of Aceh, Gayo. Tens of millions to hundreds of millions.

Likewise with course participants who come from various places in Indonesia and different parts of the world.

Fiola for example, bule female tall German who took the course. Some of the other course participants are Indonesian citizens of Chinese descent in Australia.

"The course here teaches you how to make the basic presentation of coffee correctly", says Franky Angkawijaya, the course owner.

I was thinking backward about how to serve coffee traditionally in my village in Gayo. Where the coffee powder brewed hot water that has been boiling and given sugar. Coffee stay enjoyed only. Good for morning, afternoon and evening coffee even at night. Always the same way.

It turned out very different from mixing coffee with world standard. Coffee beans that have been roasted (diroaster) with brown color, not black. Grounded with a grinder. Using a grinder machine, it takes another skill to get the ideal coffee taste.

False use of grinder (grinding machine that has been roasted) which has a variety of sizes, will directly affect the taste of coffee. Restoring the taste and quality of good coffee with the grinder, calibration tool should be done to get the ideal coffee powder.

It really needs precision and caution. Not to mention using machines and appliances that serve to squeeze the coffee powder with a certain pressure using a Barr size scale.

An espresso maker, as well as various brands with sophisticated features with thousands of watts of electrical power.

Espresso or coffee coffee produced from espresso machine after going through the pressing process using a tool with bar size, can be directly presented. This is called black coffee.

If you make two other types of coffee, such as cappuccino and latte, fresh milk is added to the milk processing itself.

Fresh milk before mixed with espresso to be used as a cappuccino or late coffee, needs more skill.

The trick, fresh milk heated first with a special tool called steam with hot water spray from a small nozzle on the steam which is a unity in the espresso coffee machine.

A spray of hot water `nozzle steam will make milk produce foam, but not air bubbles.

Well, the process of pouring liquid milk and foam will produce two different types of coffee, Latte and cappuccino.

If I have a cup of coffee without sugar, do not drink his name. But most coffee drinkers in big cities no longer use sugar from the coffee they drink.

Well back again to the presentation of coffee with modern tools that produce coffee with different flavors, it turns out the source of coffee beans that are presented come from various parts of the world.

Franky for example, brings coffee that has been roasted from abroad in order to keep the flavor of coffee remains stable when served.

While Gayo coffee type of arabica and robusta, according to the manager of Qertoev Coffee in Jakarta, has been marketed in various cafes in Jakarta the results of roasting (roaster) itself.

After studying all kinds of techniques of serving coffee with milk alloys as well as chocolate and ice, obtained a conclusion that serving coffee is not just a matter of taste. But also technical and also art.

Barista professional, will be able to present coffee with espresso with golden krema, with the right time and end with a paint over foam or milk foam on coffee latte, with technical pouring milk or using a tool, anything forming images of artistic value on coffee latte.