Ground Zero Revamped

The inception of One Fifteenth Coffee on June 2012 was probably the most important event in Indonesia’s history of specialty coffee industry. Even though not the first (Anomali Coffee started in 2007), many people regard One Fifteenth as the

ground zero for the third wave coffee trend. Lot of things happened here, from the arrival of the first La Marzocco Strada in Indonesia, and One Fifteenth Head Barista (Doddy Samsura) who won the Indonesia Barista Championship and became the first person to represent Indonesia to compete in World Barista Championships, and many more.

In 2016, the coffee shop whose name was inspired by the ratio of coffee to water that was considered as the golden ratio (1:15) made big change in their food concept. “One Fifteenth started as passion project. Back then, we have many coffee shops that served quality coffee, but the food was nothing special, we had to fix that. We also saw our competitors were serving main courses like restaurants, we decided to do the same thing,” explained Aldwin Hendradi, one of One Fifteenth partners in Menteng outlet.

One Fifteenth Coffee’s decision was based on logical consideration. “People drink coffee in the morning and late afternoon, meanwhile the afternoon and evening to be a bit slower. If we have main course menus, the place will be busy all day, that’s our initial idea. When we see that our place always busy, we knew it worked, so we began to focus on this new concept,” Aldwin added.

Until today, One Fifteenth already has 5 outlets, in Gandaria, Menteng, Kemang, Musem Macan, and Parachute (Canggu, Bali). “For us, Jakarta is big enough market for us to have 10-15 outlets. This year, we’re looking for new locations in North Jakarta and South Jakarta, but for the long term, we want One Fifteenth to have, at least 2 outlets in every region in Jakarta,” he said.

Coffee & Western Brunch

When we referred it as ground zero, I don’t think we need to discuss much further about One Fifteenth’s coffee quality which was supplied by Morph Coffee (roaster). Fruity, full of flavor, sweet, was the signature notes from One Fifteenth’s house blend that consists of bean from Sumatera, Dolok Sanggul and Arum Manis.

Please note that manual brew coffee lovers are recommended to visit One Fifteenth’s Gandaria or Kemang outlet. “In here (Menteng) we don’t serve manual brew because the place was smaller and it’s quite busy. Serving manual brew coffee takes quite a while, and we don’t want customers to wait too long. The only manual brew coffee we serve here is the batch brew,” explained Aldwin.

We prefer to discuss about the food in One Fifteenth Coffee which revolves around western brunch menus with strong French influence. Our recommendation? You’ll never go wrong with Avocado Toast (avocado guacamole, soft boiled egg, whipped garlic sauce, sourdough). The portion is large enough to fill your tummy, but it also has very refreshing taste so you can still enjoy it even though you just finished other dish.

If  you want something that’s very “brunch”, Breakfast Muffin (housemade pork patty, sunny side up, avocado mayo, English muffin) is pretty “safe” choice. On the other side, One Fifteenth also offers the more explorative Middle East menus such as Shakshuka (merguez sausage, goat cheese, baked eggs and flat bread).

Of course, pasta is like a mandatory menu in a coffee shop, and One Fifteenth recommends Salmon Spaghetti (house made cured salmon, creamy dill sauce, grated parmesan cheese). For dessert, Ricota Waffle (crème fraiche and berries sauce) with the Italian cheese, Ricotta, is a middle ground for those who want to try new thing while still being in the comfort zone.

One of the plot twist in One Fifteenth is the existence of traditional menus such as Tekwan, Mie Celor, and Pempek which were family secret recipes. Believe it or not, the menus has its own cult. You’ll see some customers who come just to  buy their pempek for takeaway, in frozen state.

As opposed to its competitors, One Fifteenth deliberately bringing different interior concepts in each of its outlets. “Our idea was the design of the outlet is based on the space and the neighborhood. We even have some special menus that are only available in certain outlets, for example, Chicken Burger that’s only available in Museum Macan outlet, or the French Onion Soup in Gandaria outlet,” Aldwin added.

As one of the first and the best third wave coffee shops, everything that One Fifteenth do will be the benchmark for other coffee shops. When coffee shop such as One Fifteenth wasn’t hesitating to serve local menus such as tekwan, mie celor and pempek, it’s safe for us to say that in the future, Indonesia will have its own unique coffee shop trend.

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Berdirinya One Fifteenth Coffee pada Juni 2012 bisa dibilang sebuah sejarah penting dalam industri kopi specialty di Indonesia. Meski bukan yang pertama (Anomali Coffee lebih dulu buka pada 2007), banyak kalangan yang menganggap One Fifteenth sebagai ground zero dari tren kopi third wave. Banyak peristiwa penting terjadi di sini, mulai dari kehadiran mesin espresso La Marzocco Strada pertama di Indonesia dan Head Barista One Fifteenth Coffee (Doddy Samsura) yang menjadi juara Indonesia Barista Championship sekaligus menjadi orang Indonesia pertama yang berkompetisi di World Barista Championships, dan masih banyak lagi.

Pada 2016, coffee shop yang namanya terinspirasi dari perbandingan air dan kopi yang dianggap sebagai rasio ideal (1:15) ini melakukan perubahan besar dalam konsep makanan. “One Fifteenth berawal dari sebuah passion project. Dulu, banyak coffee shop yang kopinya berkualitas, namun makanannya biasa saja, kami harus memperbaiki hal tersebut. Kami juga melihat kompetitor-kompetitor kami yang menyajikan main course seperti restoran, kami memutuskan untuk melakukan hal yang sama,” jelas Aldwin Hendradi, salah satu partner One Fifteenth Coffee di outlet Menteng.

Keputusan One Fifteenth Coffee diambil berdasarkan pertimbangan logis. “Orang biasa ngopi pada pagi dan sore hari, sementara siang dan malam cenderung sepi. Jika kita memiliki menu makanan yang enak, tentu tempat akan terisi penuh sepanjang hari, begitu ide awal kami. Begitu outlet kami terisi penuh sepanjang hari, kami tahu idenya berhasil, sehingga kami mulai fokus dengan konsep baru ini,” tambah Aldwin.

Hingga saat ini, One Fifteenth telah memiliki 5 outlet: di Gandaria, Menteng, Kemang, Museum Macan dan Parachute (Canggu, Bali). “Bagi kami, Jakarta merupakan pasar yang cukup besar bagi kami untuk membangun 10-15 outlet. Tahun ini kami ingin mencari lokasi baru di wilayah Jakarta Utara dan Selatan, namun dalam jangka panjang, kami ingin One Fifteenth memiliki, paling tidak 2 outlet di tiap wilayah,” kata Aldwin.

Coffee & Western Brunch

Ketika kami menyebutnya sebagai ground zero, rasanya kami tidak perlu membahas terlalu panjang mengenai kualitas kopi One Fifteenth yang menggunakan biji kopi dari Morph Coffee (roaster). Fruity, kaya rasa, manis, merupakan rasa khas dari house blend One Fifteenth yang berasal dari paduan biji kopi Sumatera, Dolok Sanggul dan Arum Manis.

Yang patut dicatat, pecinta kopi manual brew sebaiknya mengunjungi outlet One Fifteenth di Gandaria dan Kemang. “Di sini (outlet Menteng) kami tidak menyediakan manual brew karena tempatnya lebih kecil dan pengunjungnya lebih padat. Penyajian kopi manual brew butuh waktu lebih lama, kami tidak ingin tamu menunggu terlalu lama. Satu-satunya metode manual brew yang kami sediakan di sini adalah batch brew,” jelas Aldwin.

Kami lebih tertarik membahas menu makanan di One Fifteenth Coffee yang kebanyakan bertema western brunch dengan pengaruh Prancis yang cukup kuat. Rekomendasi kami? Anda tidak mungkin salah jika memesan Avocado Toast (avocado guacamole, soft boiled egg, whipped garlic sauce, sourdough). Dengan porsi yang cukup besar untuk membuat Anda kenyang, Avocado Toast memiliki rasa yang sangat menyegarkan sehingga Anda masih tetap bisa memesannya setelah menghabiskan menu lain.

Jika Anda ingin menu yang sangat “brunch”, Breakfast Muffin (housemade pork patty, sunny side up, avocado mayo, English muffin) merupakan menu “aman”. Di sisi lain, One Fifteenth juga menyediakan menu khas Timur Tengah yang lebih eksploratif seperti Shakshuka (merguez sausage, goat cheese, baked eggs and flat bread).

Tentu saja, pasta merupakan salah satu menu wajib di sebuah coffee shop, dan One Fifteenth merekomendasikan Salmon Spaghetti (house made cured salmon, creamy dill sauce, grated parmesan cheese). Untuk dessert, Ricotta Waffle (crème fraiche and berries sauce) dengan keju Italia, Ricotta, merupakan jalan tengah bagi mereka yang ingin mencoba hal baru namun masih berada di zona nyaman.

Salah satu plot twist di One Fifteenth adalah kehadiran makanan tradisional seperti Tekwan, Mie Celor dan Pempek yang telah menjadi resep rahasia keluarga pemilik One Fifteenth Coffee. Percaya atau tidak, menu ini memiliki penggemarnya tersendiri. Tidak jarang Anda menemukan pelanggan yang sengaja datang untuk membeli banyak pempek untuk takeaway, dalam keadaan beku.

Berbeda dengan coffee chain lain, One Fifteenth sengaja menghadirkan konsep interior yang berbeda di setiap outletnya. “Ide kami adalah design outlet kami mengikuti kondisi bangunan dan lingkungan sekitar. Bahkan kami juga memiliki menu spesial yang hanya ada di satu outlet tertentu, contohnya Chicken Burger yang hanya ada di outlet Museum Macan, atau French Onion Soup di outlet Gandaria,” tambah Aldwin.

Sebagai salah satu coffee shop third wave yang pertama dan terbaik, tentu apa pun yang dilakukan One Fifteenth akan menjadi barometer bagi coffee shop lain. Jika coffee shop sekelas One Fifteenth saja tidak ragu meyajikan menu lokal seperti tekwan, mie celor dan pempek, sepertinya cukup aman bagi kami untuk berasumsi bahwa di masa depan, Indonesia mampu menciptakan tren coffee shop sendiri yang unik.


ONE FIFTEENTH COFFEE
Jalan Dr. Kusuma Atmaja No.79 Menteng, Kota Jakarta Pusat 10310
www.1-15coffee.com

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