Dear English-speaking readers, this page is an automatic translation of an article originally written in French. I apologise for any strange sentences and funny mistakes that may have resulted. If you read French, click on the French flag below to access the original, correct text:
Français
From my travels in Asia, I do not bring back any more memories, except tea and coffee. Indonesian coffee, like Vietnamese coffee, is excellent. The drink is black as the night, tasty, full-bodied.
Since my return from Bali in late July, my morning coffee is Balinese. I finish waking up to smell the scent of my kopi Bali, which I sip in small sips.
The coffee, or koffie in Dutch, the language of the settlers, is said kopi in Bahasa Indonesia. F, unpronounceable for Indonesians, become P (France, Frankrijk, so gave Inggris, pronounced "p'rane-tchisse"). Since 1935, Kopi Bali is even a brand.
In the restaurants in Bali, if there is no espresso machine and to avoid the infamous Nescafé, it is therefore necessary to specify that you want a "kopi Bali", a Balinese coffee. In France, we would rather talk about Turkish coffee: boiling water is poured directly on the coffee powder, ground very fine. After stirring the sugar, you have to wait a little and let the grounds fall back to the bottom.
Nostalgia
Every morning, since my return, I continue to prepare it the Balinese way, leaving my coffee machine and its filters behind. The aroma of the coffee seems more pronounced. It is ground so finely that it stays well at the bottom of the cup. No need to worry about dipping your toast in it.
Of course, I miss the tropical environment to go with it. And instead of going diving after my Bali kopi, I go to work... Nothing is really the same anymore. The taste remains, the nostalgia too.
