ASITD ME 2023: Air Roastery, Rahmat Setiawan

Tuesday, 10 October, 2023

Name of Business Owner and competing Roaster: Rahmat Setiawan

Name of Roastery: Air Roastery

How did you learn to roast coffee?

I start interested with coffee roasting since 2017, at that time I was managing a small coffee shop and I tried to make the shop to have an “identity” with our own espresso blend, so I decided to buy local made 1kg roaster and learn to roast most from article on internet! There are two websites that really help me in the start of my career as a roaster, Sweet Maria’s and Perfect Daily Grind and the Mill City Roasters youtube channel.

What drew you to roasting as a profession?

Actually, I had planned to have career upgrade from the start I was working as barista in 2015, since I knew the coffee is not simple as it is, that drive me more to know more about coffee process.

What do you love most about the coffee roasting industry?

The complexity hidden behind green coffee itself, how to unlock the potential inside the green coffee. It is really challenging for me personally because people are able to roast same green coffee, but the outcome can be really different.

In your opinion, is roasting more science or more art?

More science and a little bit of touch of art because roasting process itself can be explained but there is little part in coffee roasting that you must leave your signature touch.

Was there a particular cup of coffee that changed the way you think about coffee?

Honestly, I did not drink any coffee before I started my career as barista in 2015 not because I didn’t like how coffee tasted but because I have a condition with my heart at that time: every time I drank instant coffee, I had pain inside my chest. After I sipped my very first espresso and I felt no pain, I decided to continue drinking proper coffee. The espresso was beans from Toraja, Indonesia.

What is your focus as a roastery? Wholesale to cafes? Do you roast for your own café? Selling online?

We do all of them but actually we don’t call our place as a café but more to an Experience Bar for customer.

With all the different processing methods now available to roasters, is there a processing method that

you enjoy working with? And why?

I always love washed coffee, with very little fermentation. always admired the “true” taste of the coffee bean itself.

How have you seen coffee culture in your region grow over the last few years

It is getting better every year, the market grows rapidly because the enthusiasm of people about specialty coffee has been really good in the past few years.

Where are you located, and can people come to visit you?

We are located in Shuwaikh, Kuwait. Yes, people can visit our roastery

What makes you stand out in booming industry?

We always proud of our high and strict standards, we always put our customers satisfaction in pole position.

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