Yayasan Andi dan Dina presents the traditional Lombok roasted coffee method as part of Indonesia’s culinary heritage.
In Lombok, particularly within Sasak women’s tradition, Coffee
is roasted with patience and care.
First, the green beans are washed thoroughly and roasted in
a clay pan over natural embers.
The fire is fueled by sun-dried coconut leaves and dried coconut shell as the
primary source, along with coconut fronds from the household yard, small
branches, and bamboo pieces. These natural materials create a distinctive woody
smoky aroma.
During roasting, the beans are continuously stirred and
gently scraped using a wooden spatula to ensure even heat distribution. The
beans gradually change color from green to brown and finally to deep black.
The subtle cracking sounds signal perfect maturity, while
the glossy surface indicates the roasting process is complete.
This is not merely a cooking technique, but a living cultural practice. A food tradition passed down from generation to generation in Lombok.
Recommended Course Fee / Experience for Basic Class (Cultural Education)
Duration: 1.5 hours
Participants: Individual / small group
Fee: IDR 150,000 per person
Includes:
- Introduction to Lombok coffee tradition
- Cultural values behind the traditional roasting
practice
- Preparing natural fuel materials (dried coconut
leaves, dried coconut shell, branches, bamboo, wood scraps)
- Learning how to arrange and light the fire
traditionally
- Demonstration of roasting coffee using a clay pan
- Technique of stirring and scraping beans with a
wooden spatula
- Explanation of roasting indicators (cracking sound
& color change)
- Demonstration of traditional coffee pounding method
- Learning how to brew coffee traditionally until ready
to serve
- Q&A session
- Enjoying freshly roasted and brewed coffee together
Sumber gambar / Image source: Andi & Dina, 12-02-2026.
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