Dear English-speaking readers, this page is an automatic translation made from a post originally written in French. My apologies for any strange sentences and funny mistakes that may have been generated during the process. If you are reading French, click on the French flag below to access the original and correct text:
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, to pronounce "p'rane-tchisse"). Since 1935, Kopi Bali is even a brand.
In the restaurants in Bali, if there is no espresso machine and to escape the infamous Nescafé, you should therefore specify that you want a "kopi Bali", a Balinese-style coffee. In France, we would rather speak of Turkish coffee: the boiling water is poured directly onto the coffee powder, ground very fine. After stirring the sugar, you have to wait a little and let the ground coffee fall to the bottom.
Every morning, since my return, I continue to prepare it for the Balinese, leaving my coffee machine and filters. The aroma of coffee seems to me more pronounced. It is ground so fine that it stays in the bottom of the cup. No worries to soak his toast.
Of course, I miss the tropical environment to go with it. And instead of going diving after my kopi Bali, I go to work ... Nothing is really the same. The taste remains, the nostalgia too.