Canned Coffee

Each country has different taste in enjoying and serving coffee. One of them is Japan.

Canned coffee is ubiquitous in Japan, with a large number of companies competing fiercely and offering various types for sale. Japanese canned coffee is already brewed and ready to drink. It is available in supermarkets and convenience stores, with vast numbers of cans being sold in vending machines that offer heated cans in the autumn and winter, and cold cans in the warm months.

Canned coffee is a Japanese creation, and the term kan kōhī is wasei-eigo: the English-language term "can coffee" was created in Japan and is believed to have entered English usage as a way of distinguishing it from a typical can of, for instance, Folgers or Nescafé. In the United States, at least, "canned coffee" is the preferred term, if used at all.

UCC Ueshima Coffee Co. is well known in Japan for pioneering canned coffee with milk in 1969. The official government web site of Shimane Prefecture, Japan, claims that the world's first canned coffee—Mira Coffee—appeared in Shimane in 1965, but this was short-lived.

More significant perhaps was the 1973 introduction by Pokka Coffee of the hot and cold drink vending machine. The Japanese Wikipedia version of this article claims that it was this introduction that allowed the industry to take off, and in 1983 canned coffee makers shipped more than 100 million cases.

Pokka Original and Vivo Coffee, short and tall straight-sided steel cans from the late 1970s. Use of Western faces on Japanese coffee cans is a long-standing design motif.

One noteworthy element of Japanese canned coffee is the liberal use of English both for the word "coffee" and the brand name. English is also used. Occasionally the Japanese word kōhī (コーヒー?) dominates the can design, or, for effect, the kanji for coffee (珈琲?) may be used as well (also pronounced kōhī). Apart from company and content information English is the primary language used on Japanese coffee cans, often for marketing and branding reasons.

Can design and shape have changed drastically. The earliest cans were simple in terms of graphic design and were often corrugated in the middle two-thirds of the can. Cans with straight steel sides appeared next, finally settling on a more modern shape. Like the earlier cans, this type also starts as a flat sheet that is curled and seamed. Extruded steel is also used extensively. Aluminum coffee cans are almost non-existent, although UCC Black is a notable exception.

Certain clichés entered the world of canned coffee graphic design early on and remain in use today. One in particular is white cream swirling into a cup of black coffee, while another is coffee beans. A more noteworthy cliché is the use of Western faces as part of the design, notably Pokka Original from the early 1970s, and Boss Coffee which first appeared in the early 1990s. Of seemingly more recent origin is the use of ice cubes on many iced coffee brands.

Do want to have a coffee? - [Co fui no mu?]

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How to Make a Good Caffe Latte

Do you like to drink Caffe Latte? Need some help to make it? Well let's we learn and practice.

Caffèllatte being serviced
A latte (from the Italian caffè latte or caffellatte , meaning "coffee [and] milk") is a coffee drink made with espresso and steamed milk. Variants include replacing the coffee with another drink base such as chai, mate or matcha. The word is also sometimes incorrectly spelled latté or lattè—the diacritical mark being added as a hyperforeignism. (Wiki)

The differences between caffe latte and cappuccino is..., cappuccino is coffee with milk, caffe latte is milk with coffee... is more on milk! So please becareful :)

How to Make a Good Caffe Latte

A caffe latte, literally "coffee with milk," is espresso with both a generous amount of steamed milk and milk foam. Although you are unlikely to see caffe lattes offered in Italy, except perhaps at breakfast, they have become quite popular in the United States, particularly those flavored with sweet syrups.

A glass of Latte Macchiato

Instructions :
  1. Make a shot of espresso equaling between 1 and 1 1/2 oz.          
  2. Steam 10 oz. milk.
  3. Point your steam wand towards the bottom of your stainless steel pitcher to steam your milk. To create froth, raise the tip just below the surface of the pitcher.
  4. Pour hot milk in a 12-oz. glass until 3/4 full.
  5. Pour the espresso shot into the steamed milk.
  6. Dust with ground chocolate, cinnamon or nutmeg.
Hmm.. Yummy!! Smells good lol...

Koffie Fabriek Aroma Bandoeng

Aroma Coffee Factory
Banceuy Street, in downtown Bandung, West Java, Indonesia, still dark and swing. However, a thin cloud of smoke was seen coming out of a chimney-style art deco building hidden among auto parts and motorcycle shops that are still "asleep" that morning. 

In it since 4 AM, Widyapratama (50), owner of the place, with his two employees seemed busy roast coffee with an old toaster machine made from rubber wood.

Various old machinery, ranging from machine toaster, coffee beans dividing machines with centrifugal system, grinder machines, old jars, coffee packaging to wrap the text of which still uses the old spelling, as if to bring the atmosphere back to the past or classical. Implies that the coffee aroma as if unaffected by the development of competing technologies apllied and seeded by a variety of industries.

Coffee beans are obtained from various city and province such as Aceh, Medan, Toraja, Jember, East Timor and is really red beans and old. Then it stored in burlap sacks in storage for 5 to 7 years. When ready to ground, dried seeds advance proficiency level in the sun for 7 hours. Freshly ground, roasted and milled.

The whole production process is adhered to since 1930, including the principle that coffee should be sold fresh. "The important thing is how, not the amount. Why must big (company), but do not really care the process," said Widya.  

No wonder when Widya very open to anyone who wants to know more about coffee, or want to see the Coffee Aroma Bandung whole process of making coffee at the factory. "Not everyone wants to do a process like this. It have to be be patient and persevering." said Widya while occasionally pacing from the factory to a tiny shop located on the front of the factory.

That morning, when the store has not opened at 8 AM, has a knock on the door of his shop from a number of customers. There was a civil servant and a pedicab driver who want come to enjoy the homemade coffee with a very affordable price, just pay Rp. 3.000,- to Rp. 3.800,- (or not until $1) per grams.

Kompas, Wednesday, May 28th, 2004.
Source & photos :

Kopi Aroma or also known as “Koffie Fabriek Aroma” is a coffee company that founded since 1936 by the 1st generation: Houw Sian on Jalan Banceuy, Bandung, West Java, Indonesia.