The combination of delicious coffee with a thought-provoking theme finally connected compared to other commuters - computers. That day, I happened to be above them, so they were calibrated as best as possible. The judges were taught how to recognize bias. How do they do it when they already recognize bias? They must not be biased anymore on that day. They are still human and can connect with the theme, which eventually clicks. [Music] This episode, oh my, I contacted the person, there's an outstanding Indonesian who surprised me, a world champion. I was shocked. I DM'd him, but he ignored me. It turns out he knows my Assistant, Bayu Prastia. He knows Michael Jasin or Micky Jasin, from the studio. Welcome to my studio, he calls me Micky. He's a true world champion barista in Busan last month, in which month? May. In May. Wow, the competition was intense. How many countries participated? Last time, 53. How many participants? 53, one from each country. Yes, last time there were 53 participants, but maybe there were 51 countries. Yes. So usually, one country, one participant. Okay, so every year we have it, but last year, Indonesia had two because the champion before me, last year, couldn't get a visa to the country before that, in the US. So Indonesia sent two last time, India had two, and

The main thing in the world, yes, it can be said that the organizer is who, M is the organizer, the name is S Specialty Coffee. If in football, it's like FIFA, the global one. Then, SCA gives a mandate to local organizers like the Indonesian Football Association, named the Specialty Coffee Association of Indonesia. So, they organize competitions every year starting from the regional level. We call it a League, but this League is like a tournament, right? There are many Leagues, and the first and second ranks in the League get a spot in the national final, with 24 participants usually. Okay, after that, the winner can go to the world, but there are actually seven branches, but indeed the one with the longest format and the largest platform is the World Barista Championship. It's the World Barista Championship. So, Mickey, they call him that, represents Indonesia in that competition. The champion. Before, have you participated in it? I heard you did. So, last time, when I won, after three years of participating in the world championship, in 2019 in Boston, in 2021, what place did you get? Fourth place. In the coffee competition, it was sixth place in the finals, so you could still get a trophy. Okay, so after being ranked fourth, last year in 2021, I was ranked 7th, didn't make it to the final because it was top six.

The assessment has several categories, so we need to create a copy. The format is 15 minutes, then we have to make 12 cups of coffee, and during these 15 minutes, we have to convey our innovative idea about this coffee. It's like a TED Talk for 15 minutes; we have to present non-stop, speak continuously, make coffee, the coffee consists of four Espressos, four milk-based, like cappuccino latte, and four Signature beverages. These Signature beverages are mixed with other ingredients but no alcohol. So, the assessment is based on these four drinks; the highest score goes to Espresso, so the Black coffee has the highest weight. The second is the Signature beverage, if I'm not mistaken, then milk, and then the presentation. There is a column for the presentation as well. Is our theme interesting, thought-provoking? So, in the rules, there are criteria for good presentation; besides being confident and all, it should be thought-provoking. Are people inspired after watching it? Did they learn something new? Well, yesterday, after participating several times, I finally chose the theme of mindfulness. Why did I choose that theme? It's because of my journey. I love coffee, and I participated in this competition last time in 2021. I have a very important message to convey, but in terms of ranking, I was not satisfied.

Because rank 7 didn't enter the final, so I experienced burnout, experienced burnout, experienced burnout, right? Yes. So, I experienced burnout because I didn't know what to do anymore. It's like, you know, the job is about coffee, so this is the job, but in this coffee competition, we are not paid. Even though we are professional competitors, we are not professional athletes, right? So, to participate in this, there are many sacrifices in terms of resources, even though we are supported by the association and some sponsors, but still, we have to spend a lot of money ourselves. It's not like soccer players or basketball players who get paid just to play, right? So, I experienced burnout, didn't know what to do next, whether to focus only on work or what. But because of burnout, after stepping back a bit, not a full withdrawal because I am still helping other friends and still observing how the competition is going, I eventually realized that by resigning, by detaching, oh, I actually gained a new perspective, even found mindfulness, found meditation techniques, found breathing techniques, found visualization techniques, which eventually became interesting. We can enjoy coffee with this mindfulness. Eventually, the lesson of mindfulness, which I translated into coffee, is that people can also learn that, Oh, this is not just about coffee, but it is also very important for life, right? Mindfulness.

So sometimes, yes, to Jump Further we really have to step back How many steps back is really far here, right? Yes, sometimes taking steps is not just figurative, but also literal, like literally, right? Indeed, it's really cool, right? What made Mickey win the last barista competition? Hmm, there must be comments from the judges. Is it because of his mindfulness or what actually, the blend? Because in terms of score, the coffee score must be high, right? So what actually made the score? The taste, the actual taste, right? The taste, but the taste, he has to be as objective as possible, even though humans are still the ones judging, but they are calibrated, they also have their deliberations backstage. So in terms of coffee, the coffee from yesterday was good, a delicious coffee could be made, but also in terms of comments, the coffee is packaged in a thought-provoking presentation, right? So I invited the judges to walk around the stage, right? Not yet. Maybe there are similar things, the judges are moved around, we have two tables because I moved the judges around, but not only that, after chatting with the team, we finally tried how to practice mindfulness, which I usually do at home in the morning, like that. Or if there is anxiety, we ask the judges to do it too, so I asked him to close his eyes and imagine a peaceful place or a memory.

Bik had to because these judges, for 15 minutes, we ask them to do whatever they want, must want to because of it. Well, in one of the assessments, after we ask them to do this, is the coffee good or not, right? So I asked them to close their eyes and also do a nasal breathing exercise, slowly exhaling from the nose and mouth. After that, some of them had rough turns below, but smooth on top, so I asked them to feel the contrast, the roughness below and the smoothness above. This is symbolic, like if there are no rough times in life, the smooth times cannot be appreciated, right? So the combination of good coffee and also a thought-provoking topic, not just any topic but a theme, yes, a theme that is thought-provoking. In the end, it continued to be compared with other computers. That day, I was above, right? It's very subjective, the assessment. Actually, it's about tasting, right? Then, thoughts, yes, they are as calibrated as possible by the judges to teach them how to recognize bias. How to recognize bias, they shouldn't be biased towards what coffee is considered good according to the Specialty Coffee Association, right? So they have their training. Well, they are still human, and in my opinion, maybe because they are human, they can connect with the theme, which eventually just clicks, you know? It just clicks

Everyone has experienced Burnout, right? Feeling tired, stressed, anxious. It just happens to connect. There are four judges, four sensory judges who try it. Yes, sensory judges. Then there is a head judge. This head judge oversees them. In the early rounds, there is a technical judge. This technical judge scores how neat our coffee-making is. Are our techniques correct? Are we timing properly, like when we press down the coffee, is it tilted or not, or for example, if we spill in the lab? So, there are technically baristas, then there are sensory judges. And there is a head judge whose goal is to coordinate or regulate the comments after they return from their performance to the judging room. They will deliberate. Oh, my coffee was good, my coffee was not good, my coffee... So, they try around 50-something coffees. Quite a lot. So, when it's frequent, right? When it's back and forth like that, when it comes to coffee, the first round, the first round is two days, with around 50 people. The second round, the semifinals, 15 people. In the final round, 6 people. So, in the first round, the judging panel is diverse. Yesterday, if I'm not mistaken, there was Il, Delan, but as competitors, they are judged by different people. But on the final day, the judging panel is unified. So,

Yesterday, I happened to have seven contestants due to a technical error, so the finalists were seven, not six. Then, these seven people were judged by the same group of people, so it's fairer on the final day. That's how it is, the coffee beans are provided by the committee or bring your own. Oh, what did you bring from Indonesia? No, so this story is quite long. I brought coffee from Colombia and Panama. Oh, actually, yes. So, in these two places, I have my own history because in Panama, I was taught how to process coffee, not just make coffee, by the farmer. They came to Indonesia in 2017 to teach me how to ferment the coffee before roasting, yes, before roasting, before drying, before roasting. In Colombia, I happened to visit in 2022, one of my businesses received a grant from the Korean government for a benchmarking study. I could choose any place, so I chose Colombia, Blue Mountain. I went to Pitalito in Colombia. The purpose was to benchmark there and when I returned to Indonesia, I shared the knowledge with the farmers in Indonesia, so there is my own history. One of the reasons why I experienced burnout was in 2021 when I used Indonesian coffee which in this competition is usually dominated by winners from Colombia and Panama. Actually, yes, if you look at the list of winners, it seems like...

Yesterday, the seven finalists, all of them used Colombian coffee, and the rankings 1, 2, 3 used Panamanian coffee. Why is that? We always believe in our best Signature coffee, which is Indonesian coffee. There's Lintong, right? There are several reasons because this competition evaluates coffee in a very specific way that rewards some quite specific coffee characteristics. Is it because the acidity is higher, then the floral taste, the fruity taste, like that. Well, these farmers in Panama and Colombia are quite intense in their industry, intentionally maintaining it with the intention of processing coffee by cultivating it according to those specifications. So, the acidity cannot be too high or must be high, but not like unripe fruit, like unripe oranges, right? The acidity is like that, but ripe oranges are sour, but the sourness is pleasant, right? So, they are quite intentional in processing coffee like that. Whereas in Indonesia, with the varieties we have, the land we have, and our habit of preferring coffee production for export, okay, the taste profile is not in line with those in the competition. When in 2021, I brought Indonesian coffee from Flores, well, not from Manggarai, okay, from Manggarai, so it's a bit further west. That's one of my businesses, it's called chess, we work with farmers and processors.

Local coffee throughout Indonesia, one of the local processors is in Ruteng. Well, they collaborate with, if they collaborate with thousands of farmers, thousands of farmer families. Coincidentally, the coffee I chose is from a village with around 700 families. If I'm not mistaken, so we bring the coffee with its story, with all the risks that we have processed with the knowledge taught by farmers from Panama, this knowledge taught by some other friends back in Milan at that time after Covid. So, I won the national championship in 2020, actually, it's just a world competition in 2021 after a Covid delay. So, in terms of what, like the comparison, the coffee is already good, competitive, but not the best of the best, you know. That's the objectivity because coffee is evaluated, there's a scoring system, right? The scoring system, where people also score, but they are calibrated, so the score is from 0 to 100, right? This coffee hasn't reached the highest score yet, even though at one time it was ranked seventh in the world, not bad, right? But not the best yet. Meanwhile, as an Indonesian, the message is to convey that Indonesian coffee has reached a global level, but as a competitor who hones themselves every day to be the best in their field, it's not fulfilling, you know, because like, oh, when previously participating in the first competition.

The first 4AT World Competition entered the final, now it didn't enter the final, so there are still things that are not finished yet, like that, but tired because there have been a lot of resources and energy put into it, right? That's why I experienced Burn Out because of that. So, yesterday when we went to Busan, we were thinking about bringing Indonesian coffee, right? We tried to find it, but the goal was different this time. Yesterday, our goal was to win, so the elimination process was a bit more intense, right? Not only Indonesian coffee didn't make it to the selection, but many other coffees didn't make it either, like Ethiopian coffee, H coffee, it seems like coffees from other producing countries didn't make it. By chance, we ended up getting Colombia and Panama because they are the ones who make the coffee with that specification. It's really interesting, right? If we pay attention to this, because we thought Indonesia is one of the best coffee exporters. They say all the coffee is Signature, even though the difficulty level, they say there is none like that, right? It's a bit from here, a bit from there, so it's harder to develop compared to other countries. So, the number one coffee exporter, if not mistaken, is Colombia, number one, then Brazil, Brazil, Colombia, Vietnam, Colombia, Indonesia, Vietnam. We are number four, even below Vietnam, even though

So, in terms of volume, it is indeed easier to grow Robusta because it is much more, much more abundant. So, what's the difference between Robusta and Arabica coffee? In terms of knowledge, the difference lies in the species. Actually, there are many species of coffee. If I'm not mistaken, there are around 140 of them. Oh, yes, there are so many, a lot of them. I only know two though. Those two are Arabica and Robusta, which are the most popular. Physiologically, Robusta has higher caffeine content, higher caffeine content, that's why it tastes more bitter. Okay, and it is easier to grow anywhere because it is disease-resistant due to its bitterness, so insects don't like it. Also, it can grow in less fertile soil. On the other hand, Arabica has lower caffeine content, tastes more acidic, not as bitter. The acidity is felt in the mouth, but it's not acidity in terms of chemical composition, it's the mouthfeel. Okay, and Arabica is more expensive, generally. Arabica, if we look at the history of coffee, it first grew in Ethiopia. Yes, it grew in Ethiopia before. Before it spread, Arabica, Robusta, all of them. So, in terms of folklore and if we look at it factually, I might be a bit off, but yes, it all started there in Africa, in Africa. It

Through colonization and trading, it eventually spread to other countries. It is said that coffee was discovered because it was developed in the Arabian Peninsula. Yes, so from Ethiopia, through trade to Yemen. After Yemen, it spread to other countries, and the first coffee shop was actually in Turkey. I heard that, yes, that's the legend. The fact check is not known. This is a fun and very interesting fact. Indonesia is one of the largest coffee producers, not only Ethiopia, Vietnam, Brazil, and Colombia, but it seems that Americans are the ones who are most into it. From Italy, when it comes to our coffee, maybe in terms of culture, there is Western culture, East culture, like that. When it comes to coffee, we say Global North and Global South. The Global South are the countries that produce coffee because usually, coffee is found around the equator and below. So, when it comes to coffee, those who buy it are from the Global North, and they are like, historically, because of colonization, they are the ones who trade this commodity. Not just coffee, but eventually, they buy the raw materials, then roast them, for example, if it's imported back to the original country with various brands or already made into ready-to-drink beverages. So, it's quite interesting, and there are many interesting facts about coffee, especially Italian coffee. Yes, Italians are maybe the first to appreciate coffee terms because they might have been accustomed to

In Sangra, it is common for them to industrialize using Espresso machines, using frothing machines, and using various things including roasting, which also determines the taste. How it is cooked also matters, whether it is cooked with high heat but quickly or low heat but for a long time. The taste and what is mixed in it, like mixing corn or butter, and so on. Or maybe it is more ready to drink, or instant, but if it's coffee beans, it's usually 100% coffee beans only. Right, it's not mixed anymore, and indeed, coffee is the seed that is consumed. Although the fruit is also delicious, the flesh is not much. So, when we eat it directly, it has a taste and sweetness, but not too thick like other fruits. In the past, it was said to be mixed with the flesh of animals in ancient times, they said. Yes, like in the past, maybe people were more aware. The story goes that there was a goat herder who saw his goats jumping around, wondering why. Yes, like why is he so energetic. It turns out, upon closer inspection, oh, he was eating here, eating here, at first, the leaves were mistaken for leaves, but it turned out they weren't, so in the end, they...

They found that the fruit itself, well, it's just that over time they realize when they cook it, the fruit disappears, leaving only the coffee beans. The coffee beans are then ground and brewed to become coffee. Okay, let's go back. I think this is important. We are coffee producers, even the most expensive coffee. We have civet coffee, but why is it that when it comes to coffee in the international market, Indonesian coffee doesn't sound as prominent? So, maybe it's because we are a coffee-producing country that, in my opinion, historically and recently, has focused more on export volume. The export volume, right? The export volume is why we can rank fourth when calculating the efficiency of our coffee production. It is far below Brazil and others, but we can still export because usually the goal is for export. So, the coffee varieties that are planted, there are Arabica species, but within Arabica, there are many varieties. The varieties we plant are more focused on volume, so we can harvest three times a year. Whereas, Arabica is usually harvested only once. There are many varieties developed through hybridization or in laboratories that can produce more. Even in Medan or North Sumatra, there is a variety called Sigararutang, which is to pay off debts because it matures very quickly. It can be harvested twice a year, sometimes three.

In 2016, the debt was paid off three times, right? However, only the high-producing clone or hybrid varieties lack height in taste. Okay, but in terms of taste, coffee is best when it is matured for a long time. The longer it matures inside the coffee bean, the more concentrated the nutrients such as sugar, acidity, and protein. Indonesia has a wide variety of these high-producing varieties, so no matter how they are processed, their taste potential is not as good as coffee specifically bred for better taste due to its genetic properties. Competition-wise, in terms of customer preference, it's like one horse racing against another, one being a descendant of racehorses, the other just a regular horse used in the garden to pull carts. Therefore, the coffees we have can be processed in such a way that their value increases. However, compared to other coffees with different genetic properties, it's different. Conversely, if they hope for coffees with better taste, the volume cannot be significantly increased because the genetic properties are different. So, many Indonesian coffees, after being exported, are eventually blended with coffees from Vietnam, Brazil, Colombia, or Ethiopia. So once they are packaged, that's it. No more.

The traceability backwards. Oh, don't know if it's Indonesian coffee or just know Indonesia, don't know if it's from Sumatra, Flores, or Bali. Indonesian coffee is quite a signature, right? Yes, Toraja, Bajawa, West Java, there are many signature coffees. Not to mention Gayo and Mandailing from Papua, the coffee is said to be excellent. Yes, there are many, but the quantity is limited because it's mostly owned by smallholder farmers. Unlike in Brazil, for example, in Brazil, they have large estates, while in Indonesia, compared to Brazil, it's mostly smallholder farmers. They may only have 1 or 2 hectares, which is considered small. When they want to export, they usually need to gather the coffee beans and bring them to the local processors, then they are taken to the wet mill. The wet mill processes the coffee before it is exported. If they want a very high quality or unique signature coffee, they need to process it in such a way that the quality is maintained. It's difficult to export these small quantities, or if exported, it's termed as nano lots, very small lots. Whereas, if we want to export, usually people from Indonesia need to combine several containers, it's not easy. But the advantage for us in Indonesia is that the coffee consumption in.

Indonesia has a lot of coffee, such as those that are absorbed domestically because, you know, neighborhood roastery or neighborhood coffee shops mostly use those. So, in Indonesia, we get coffee that, in terms of quality, I think is much higher compared to what we export, while in other countries, it's the opposite, usually what is high-quality is exported, and they only get the leftovers. I heard that the areas of Bengkulu, Lahat, and Lampung form a triangle that is the largest coffee producer in Indonesia. So, from there, there are a lot of robusta, which is one of the highest in volume in Indonesia. I'm not sure about the numbers, but I think it's probably the highest in volume in Indonesia. When we go to Starbucks, they also sell Sumatra coffee. Which Sumatra coffee is it? Sumatra coffee, but where is it originally from? They say Sumatra, and the reality in the field is that sometimes Sumatra sends a lot from Sumatra, but sometimes, because the demand is very high, they end up borrowing, not borrowing, but also taking from other regions in Indonesia, collected in Sumatra, sent to businesses like Starbucks or many others, other brands, then branded as Sumatra coffee. But in terms of traceability, it's difficult, yes. So now, in the European Union, they are issuing regulations where all

The coffee that is exported, I mean the ones they import, right, they must have traceability. Yes, there must be a traceability system so they can see where the coffee really comes from. Then, does it also comply with sustainability regulations, like not clearing forests, etc.? Yes, until that extent. Yes, but in reality, the popular ones used, right, in reality, don't know to what extent they can be supplied because it takes a long time to implement a system like that, but they are effective by 2025. So, can you explain why coffee in English is called Java because it used to be abundant in Java, right? So, yes, it's just called Java because there used to be a lot in Java. Yes, including the main trading center, Pondok Kopi, which is now in Jakarta, right? That's what I heard. Okay, so where does the coffee come from? From Africa, and all the processing is done in Pondok Kopi. Okay, historically, I want to jump to the profession of being a barista. This is a very appealing profession, I must say, as it is often portrayed in soap operas, right, like in Filosofi Kopi and so on. So, what are the duties of a barista? Actually, the duty of a barista is to maintain... so the term barista means bartender as it comes from the Italian word 

So, if outside of Italy, eventually being a barista means the person who makes coffee. That's right, so the task is to make coffee. But in my opinion, what's even more important is not just making coffee, but how we can interact with customers with good customer service because, in the end, coffee is just coffee. Anyone can make coffee, every machine can make coffee nowadays, right? So, with a good appearance like this, speaking nicely, it attracts many customers. Yes, so customer service, in my opinion, is the most important task for a barista because ultimately, instead of just preparing coffee, what makes the customer come back is the customer service, right? It's like that, and it's very helpful because coffee is an addictive substance, actually. So, if someone wants to buy this medicine, right, then it's better to go back to someone they already know, someone they feel comfortable with, right? So, that person already has the potential to become a regular customer. The barista's task is how we can maintain the service so that they come back to us and buy coffee from us, and so on. And being a barista is a sexy profession, it's also well-paid, right? Well, on average, compared to other professions, honestly, in Indonesia, not really. Really, in many countries, Indonesia included, usually baristas just start with the minimum wage. It's already fortunate if there aren't many

Another profession, you know, maybe in my opinion, well, it starts with the letter L, but it feels like that. I also run several cafes, you know, as a barista. Well, the salary is quite high compared to other professions. And maybe because lately, there's a high demand for it, right? People are into various places. Yes, so it's quite good if, for example, the barista moves around or something, initially, maybe it's just the minimum wage or below, but there's a service charge, right? Also, they can earn quite a bit more. But maybe lately, because of the high demand and also being supported, the industry is growing in Indonesia. Yes, the coffee industry is booming. Yes, we are not just a producing country anymore, but we are also a coffee-consuming country, right? So, we need many baristas, and they are also supported because the industry is growing, picked up by pop culture. There are movies in cinemas about coffee, there are YouTube series about coffee, there are baristas who eventually become Barista Champions or something that helps elevate the profession of being a barista. So maybe now being a barista is similar to being a chef, right? Chefs have been celebrities for a long time, they can have Michelin Stars. Now, in the coffee world, we already have this Barista Championship, which has been running since I became the 24th champion.

Not becoming a barista doesn't mean you have to have too much experience in Indonesia because there is a time ceiling when they think about having to become a business owner, opening a cafe, having to manage other businesses, but as a profession, the profession of making coffee has its own world championship. So they can pursue a career path, that's how it is. And what do you get after becoming a champion? You get prizes, you get opportunities. Actually, winning doesn't always mean you get money. So, at the national level, it depends on the association and whether you get sponsors or not. Sometimes in other countries, including Indonesia, you can get money as the prize. Honestly, the money is not enough to cover the expenses incurred for the competition. For the competition, the expenses are covered by the association, but for buying coffee, buying ingredients, it's not covered. Winning the World Championship like I did last year, I received money from one sponsor. However, it covered only the ticket expenses. So, in terms of monetary gain, it's not much from the competition alone. But after becoming a champion, you get invited to podcasts, various brands see you, coffee brands, and other brands. So, in the end, the monetary gain comes from there. That's one way of personal branding.

I am quite fortunate to be trusted by brands to work with them because finally, they see authenticity, legitimacy, and personality in me. Good customer service is crucial. I have a coffee business. I have heard everything. So, actually, it's quite comprehensive now from the supply chain. From almost upstream to downstream, we are there. Upstream, we have an exporting company. So, it starts like that. We are more involved. So, when talking about sourcing, usually, they buy coffee that is almost ready for export. Okay, they buy it, it's called asalan coffee, just dried coffee, then they sort the best ones to export. Right? Eventually, we do that because the volume is there. For a business to be sustainable, there must be cash flow that is fast-moving. But we are more involved because we usually participate with the farmers. We don't plant, but we help in processing. Not just assistance, we also give advice. We become customers, not just giving advice. Oh, I want to buy this much, but please advise on how to make it like this, giving directions, right? Giving directions. The directions they want to use afterward, it's up to them. So, in terms of processing, that's why we can work with many farmer friends in Indonesia. Then, now we also buy.

Initially, it is processed and exported, there is a name, Catur. After that, there are the names of the companies. The company names are Catur. Then there is a consulting company. The consulting company that we usually don't work closely with cafes, but we work with coffee brands. For example, a syrup company needs to create recipes so that their customers can use them, right? Or when a coffee machine is going to launch a new machine, we help with marketing or sometimes get involved. What are the adjustments made by the company, whether they are expanding or downsizing, things like that. Then there is a cafe, a cafe shop named Omah Kaafe in BSD, not just anyone, right? Yes, not just anyone, so when I come, one family is enough, but we can make an appointment. So, what makes it special is we call it the experience of a coffee bar, so only eight people. Because we want interaction between customers who come and us, we don't call it a queue, we call it beverage experts because these beverage experts will explain. For example, there is coffee from Halu, from West Java, right? This Halu coffee that we process ourselves, and then we give it the name of the farmer. Basically, what their plantation is like, and from this Halu coffee, we make black coffee, and then we make it. Later there is milk, sometimes the milk is a mix of cow's

Just cow's milk for example, then we also have what we call reimagined, so Halu Coffee. We use this as a vehicle for imagination. It is mixed with fermented fruits, fermented teas, and so on. So, the experience is not just coffee. There's chocolate, maca, and every 3 months, we change the menu. So, we get a lot of inspiration from fine dining restaurants. Every 3 months, we change the menu with different themes. This month's theme is not the same as next month's; it's like an antidote to this season. We use a lot of herbal plants that have functions like anti-inflammatory or antioxidant. We use them in the ingredients to have a function. Usually, when you come, it's around 1 to 1.5 hours of experience because the beverage expert will keep talking and chatting. Finally, there's only a small portion of food because we want people to be able to eat. If you want to eat, there's no food at the coffee shop, but there's another café downstairs. So, you can order food from there. Honestly, when I'm at the office, I'm also there. When I'm in Jakarta, I like going there, making coffee, but in the end, most of the people running it already have it. Yes, but they are intense because they are there every day.

So, for me, in R&D, it's just that for the next season, the theme is like this, right? So, they in R&D, right? I just approve it, but it's quite good. So, the coffee shop is called Oma Cafe. Oma Cafe in BSD, where in BSD? BSD is in Zora. Zora is a residential complex, okay? They said the time is limited, people can't stay if they just drink coffee, right? Not really, right? It's just that because we booked, if there's a next one, we have a sofa, so there's a bar in front of it, there's a sofa. So, we move to the sofa so that others can, but the booking slot is only for 1 hour or 1 hour 15 minutes, like that. How much does it start from? Rp200,000, the most expensive is Rp400 or Rp450, depending on which coffee you choose or like the Japanese one, various types like that. So, it's a really great experience, right? We take a tour to the fermentation room, we take them to the preparation room. People say it's expensive per glass, yes, it's quite expensive, even though yesterday someone entered PS, it's very expensive. Yes, we're not expensive, yes. And also, why is it expensive in this place? Because one of the reasons is that we are committed to being

With some of the profits, we buy these trees, not just buying them but also have to take care of the land after planting, right? It needs to be maintained so they are not cut down. That's the profit, that's why we build it into the cost, that's why the price is like that. Miki has his own, so there's one partner, this partner actually has a large land. Then he sells it to other businesses that he assists. Finally, we use the accounting carbon footprint. Today, this month, we produce this much coffee. After calculating, the carbon footprint is equivalent to this much. So, you need about 2 hectares, 1 hectare per outlet. It's quite significant, not just one outlet, not thinking about branches because the concept is experiential. If we scale up, maybe one city, one like that, so it's not the type of cafe that has to chase commercial aspects, right? No, not because also in terms of time, when we create this, it complements my other business ecosystems, right? So, if it's B2B, usually other B2B, usual customers cannot try it, and we ourselves are more focused on the place to entertain potential business partners. Because sometimes with B2B, we don't really get insights from the customers who truly agree, right? So, we use this to gain insights.

From real customers, we can actually relay and have a chat, right? Yes, we can relay real customer feedback to the brands we work with. Oh, at our cafe, people actually think like this, the biggest money might be from Catur, right? From exporters, yes. In terms of revenue, the biggest one is from Tun. In a month, we are around four containers, where do they go? The biggest one now is Korea. Koreans are crazy about coffee. Whereas before, in Seoul, they didn't like cafes, right? Yes, because coffee there is like a symbol of modernization, so people drink Starbucks. Within a 100-meter distance, there are like 20 cafes lined up, right? It's funny. Yes. So, the most, the most is in the Middle East and Europe. China is also starting to move into coffee drinking. The market is huge, but we haven't entered yet because we only got the license to sell to China last year, so the paperwork is complicated. Yes, I know there's a coffee chain with 18,600 branches surpassing Starbucks, right? There, it's very, very... very cool. Yes. Okay, so looking at this, I'm really happy. Can we share about coffee because I'm a coffee lover? In a day, I can drink up to four cups, four cups. Wow, coffee, and it doesn't affect me either, drinking a lot of coffee doesn

What are the benefits of drinking coffee? Well, I'm not a doctor, but as far as I know, one of the benefits is its antioxidants. Antioxidants can help slow down aging. There are also some researches that suggest it may reduce the risk of getting cancer, though there are many studies supporting this claim and many others that cannot conclude, so it's best to consult a doctor. Additionally, it can help energize you because of the caffeine. Personally, I feel more focused and energized when I drink coffee, especially in the morning when I feel lazy. I usually have my coffee around 9:00 or sometimes 11:00 to let my body's natural rhythm wake up first before consuming caffeine from coffee. I usually have one or two cups at most when I have a lot of work. For those who are not used to coffee or work in coffee-related jobs like chefs, the intake might be different.

Where is she sitting? She's standing up, right? So, in the end, we work on coffee too. Do you have any input, Mik? This is to develop coffee in Indonesia, both for farmers and for the many traders or SMEs who create coffee shops. Any concrete suggestions? Everyone has their own opinions, right? But if I always say that coffee is our vehicle to become agents of change because why? Because coffee is very powerful, right? It has the power to change someone who was sleepy into not sleepy. My life changed after becoming a coffee worker. Life from coffee, right? So, life changed a lot, right? Yes, and farmer friends whose lives truly changed because if the coffee harvest fails, their lives will be difficult for the next year. If the harvest is really good, they can have more money for investments or other aspects of life, right? So, yes, maybe people are not aware of how powerful coffee is. I agree. And if we are more mindful of the power of coffee as an agent of change, we use this cup as a vehicle to become agents of change. So, in the end, whatever we do, whether we are in the coffee chain supporting communities as agents of community change or we are coffee traders who, through our work, support...

Many farmer friends or for example, those who work in the government, see, oh, this coffee can be used to elevate the nation's status. So, that's probably the message. If we realize that this coffee is an agent of change, we can agree. For me, I have created many businesses, initiated business, and their business is coffee. That's right. Let's have coffee, let's go. It has become a trend, not just drinking tea, but let's have coffee, right? Drinking tea is not the same. Yes, it's universal, coffee, right? Coffee, right? Okay, hopefully, by making coffee, we can improve it, including its habitat and community. When I used to be in the ferry route, I once won the number one documentary championship, won the President's Trophy with our work, which was about exploring coffee. Okay. Yes, where we come from one origin to another origin because every region has different ways of processing coffee. And amazingly, coffee is always in such beautiful places, right? Yes, at high altitudes, right, in the mountains. Wow, cool. And what's interesting in Indonesia is that when we widen our perspective, right? Yes, the coffee regions have different cultures. If in Gayo, the culture is different, Gayo culture is like that, and when we are at the far end in Papua, Papua culture is very different, the people are different, the way they handle it

Drinking it is very interesting to explore, right? Okay, what changes the taste of coffee is not only the soil, yes, not only the species, but also the treatment, right? The environment, the habitat, that's right. Thank you. Thank you, sir, for being my guest. Thank you for coming. I hope you succeed. Thank you. Sorry for not replying to DMs, don't feel like it. I'm the champion, so I immediately congratulate. Surely, many people congratulate. Someday, I will go to Omapi, yes, in Ok. Thank you. Later, I will let you know. I will come, thank you for the experience because I'm a CY lover. Okay, that was my conversation with Mickey Yasin, a young Indonesian. A young Indonesian who recently emerged as the first champion of the Barista Championship at the World Barista Championship in Busan, South Korea. So, hopefully through Mickey, we can get good education. Let's rise, yes, there are many coffee shops, many coffee stalls created by young entrepreneurs. Let's learn, we have an academy, right? There is an academy to learn about coffee, we must learn. Okay, let's meet my guest. Bye bye. Thank you for watching Helm Bicara, don't forget to like, comment, share, and subscribe.

Mindfulness Membawa Mikael Jasin Jadi Pemenang Kompetisi Barista Dunia | Helmy Yahya Bicara

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