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Learn Molecular Gastronomy, Ronald Want to Raise Coffee Indonesia

INDONESIA known as a coffee-producing country. Indonesia also has a world-famous coffee. Why Indonesia known users of low quality coffee?

“Coffee in Indonesia using only copies of the lowest quality. Taken caffeine and coffee just the aroma alone to make instant coffee,” said Ronald Prasanto, during a visit to the editorial Okezone in highend Building, Jalan Kebon Sirih, Jakarta, recently.

Men who cultivate coffee in the field of molecular gastronomy is added, custom Indonesian who consume instant coffee is very unfortunate. In fact, the best coffee of Indonesia, such as Arabica, Robusta, and even civet coffee is exported to foreign countries.

With the techniques of molecular gastronomy, Ronald wanted to raise Indonesia’s coffee with a style that he has. In particular, to introduce to the world, if in Indonesia there are techniques of molecular gastronomy and can be applied to the original culinary Indonesia, particularly coffee.

For that, now Ronald with his fellow coffee lovers often meet and share information about coffee. He regretted that even if the school of hospitality and tourism in Indonesia only a few include curriculum about coffee.

“My sister is a school of hospitality school can be a lesson in coffee just two pieces, but I myself need to spend a couple of books,” he said.

In fact, in his experience, a hotel manager alone can not necessarily define specifications with cappucino coffee latte.

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