Dineshcara Minerva Marcello
9 Agustus 2021
2320gr. 46.5cm
Dineshcara artinya matahari karena lahir di pagi hari. Semoga dia selalu menjadi cahaya bagi orang-orang di sekitarnya
Minerva adalah salah satu dari 3 Dewa Pelindung Romawi bersama Jupiter dan Juno. Minerva dikenal sebagai Dewi Kebijaksanaan, Seni, Perdagangan, dan Strategi. Semoga dia kuat dan bijaksana seperti Dewi Minerva.
My Lioness, baby Ines
Bar Takeover Recap: The vibes were immaculate! ☕️✨
Still can’t get over the excitement from last Sunday at @so.si.ti ! The collaboration between two legendary figures, @drumarc and @bukan.ardi , was absolutely mind-blowing.
It was such a pleasure to witness firsthand how People Temple’s special beans were explored through competition-grade techniques. From every pour-over brew to each espresso shot, every cup had its own story to tell.
Thank you to everyone who dropped by, shared a chat, and brought such positive energy. It’s always about the community and the coffee.
See you at the next collaboration! 🙌
#SpecialtyCoffee #IndonesianCoffee #PeopleTemple #PeopleTempleRoastery #BarTakeover
From the court to the cup, every great game starts with the fundamentals.
For Lester Prosper (@mr.prosper ) of @dewautdbc , the court is where discipline is built.
At Roemah Koffie Academy, he finds that same discipline in a cup.
Starting from cupping, understanding character, moving into manual brew, refining technique, step by step.
Because just like basketball, rhythm, precision, and consistency shape the final result.
Summed up in one word, “anjay”.
This will be different from any coffee experience you’ve had. A National Judge will step behind the bar with a champion he once evaluated. If you enjoy coffee with character, care, and attention in every cup, this is the moment for you.
Andrew Marcello, Sositi’s National Judge, and Santoso Ardiansyah, Indonesia Brewers Cup Champion 2020, will brew together, share stories, and show the craft that goes beyond the competition stage.
We’ll be working with Special beans from people temple and L Coffee Roastery, brewed with care so every sip is meaningful. This is coffee made for those who appreciate its depth and distinct flavor.
Join us on Sunday, 19 April 2026, 5 PM – 7 PM, and enjoy the evening with DJ vibes from 6 PM to 8 PM.
The coffee is exceptional, the company even better, come be part of it.
#BrewWithDrew #SositiCoffeeBar #WeRaisedTheBar #sositiforsociety
TUK atau Tempat Uji Kompetensi merupakan tempat sarana, dan prasarana terlaksananya sertifikasi profesi. TUK disesuaikan dengan skema sertifikasi yang diadakan. Verifikasi dilakukan untuk memastikan sarana dan prasarananya memadai dan sesuai standar yang telah ditentukan oleh LSP.
“Ditugaskan @lsp.bkb untuk melakukan verifikasi TUK Mandiri untuk skema sertifikasi Barista di @roemahkoffieacademy dan ketemu langsung sama bang @drumarc 😊🙏”
Dive into an insightful conversation with Andrew Marcello, Head Coach of Roemah Koffie Academy, and coffee influencer Larka, as they unpack the reality of Indonesia’s coffee industry today.
From the distinctive character of Sumatra coffee to the unique Giling Basah (wet hull) method, first developed in Sumatra and now closely associated with Indonesia.
Indonesia is one of the largest coffee producers in the world, yet its domestic consumption per capita remains relatively low. Why does this paradox exist? And what does it mean for the future of the industry?
On the other hand, the rise of local roasters is bringing a new wave of quality and appreciation, showing that Indonesian coffee is not just about quantity, but also about craftsmanship and identity.
If you’re curious about where Indonesian coffee is headed, this is a conversation you don’t want to miss.
Watch full video on Roemah Koffie YouTube channel!
At Roemah Koffie Academy, learning isn’t just about listening, it’s about getting your hands on it. Through our barista program, students work closely with coaches like Andrew and William. Every session is built around practice, so they can really understand how things work behind the bar, not just in theory.
They learn the essentials, espresso, milk, workflow, and repeat it until it feels natural. No rush, just real progress. We also make sure the environment supports the process. The setup, the tools, everything is designed to feel like an actual coffee bar.
So when they step out, it doesn’t feel unfamiliar. It’s a space to learn, to make mistakes, and to get better. It’s about being ready to step into it with confidence.
If you’d like to reserve a class or learn more, click the link in our bio.
Meet Andrew, our coach at Roemah Koffie, introducing Bolelebo Room at Roemah Koffie Academy, located in BAIC Tower.
Bolelebo Room is where we hold our manual brewing and sensory classes. It is a space made for serious learning and real practice.
Students can explore different brewing methods using a wide range of tools, from various drippers to other manual brew equipment. The idea is simple. Try, compare, taste, and understand how each variable affects the cup.
The room is designed to feel professional and structured, following the standard of an SCA Premier Campus. We want every class to feel focused, well prepared, and aligned with industry standards.
For us, learning coffee is not only about passion. It is also about building strong fundamentals in the right environment.
For more info & reservation contact +62 811-9780-020. See you at the class!
On 31 January 2026, the table was filled with two special beans, Hacienda La Esmeralda Geisha and Aroma Nativo Pink Bourbon, served in a 3 course experience. 2 manual brews to explore the clarity and character of each bean, and 1 milk based beverage to see how the profile shifts in a different form.
Each session felt lively and relaxed at the same time. Conversations kept flowing, questions kept coming, and the spark around the table never really faded. Guests were not only tasting the coffees, but also hearing the stories behind them, from competition moments to everyday bar experiences.
It was more about sharing a table, good cups, and genuine curiosity. A small group, distinct coffees, and the kind of discussions that make you stay a little longer than planned with Orang Roemah.
Last Friday, our Intimate Brewing Session brought together rare coffees, thoughtful brewing, and meaningful conversations. The session featured a three course coffee experience using William’s competition coffees from the national stage, where he placed 3rd at Indonesia Coffee in Good Spirits 2025.
Participants explored the exotic character of Aroma Nativo Pink Bourbon Double Fermentation and the elegance of Hacienda La Esmeralda Geisha Natural, brewed slowly and shared closely with Orang Roemah.
We are opening the same session again on 31 January 2026. Check our last post to register. Seats are limited, so make sure you reserve your spot and experience the coffee in a more intimate way.
See you this friday!
Just a reminder for those who want to experience coffee beyond the cup.
This 16 January, we’re opening an intimate brewing session with Orang Roemah behind the bar at Roemah Koffie Puri Indah Mall 2.
The reservation fee is IDR 279K and includes a 3-course coffee experience, 2 manual brews and 1 milk-based beverage, all prepared and served directly by Andrew and William. You’ll sit right at the bar, talk directly about brewing, competitions, and any other stuff.
You’ll be tasting a selection of William’s competition coffees, including Aroma Nativo Pink Bourbon Double Fermentation and Hacienda La Esmeralda. These coffees are very limited in Indonesia, making this a rare chance to explore their distinct character in a guided, personal setting.
Only 3 participants per session to keep the experience intimate.
Sessions available at 10 AM, 1 PM, 3 PM, and 5 PM.
Seats are limited.
Book your session through +62 811 9550 020
See you there!
#RoemahKoffie #BarTakeover #Brewing #Coffee #ExoticBeans
