Best regards to all steemians..

For coffee lovers, sanger is no longer a foreign dish. This typical Aceh drink also has its own uniqueness and not everyone can make it easily. Sanger blended using ingredients such as coffee, milk, and sugar.

The tool used is also not a machine with advanced technology, but only a conical sieve and aluminum container. Coffee used for serving sanger also uses coffee originating from Aceh, two of which are often used are Robusta Ulee Kareng coffee and Arabica Gayo coffee.

The origin of sanger is also not known for sure chronology. But the story that is believed to date about the history of sanger is when the people of Aceh want to try milk coffee or similar to the typical dish of Italy that is Cappucinno, they just ask for milk with a portion of a little sugar and then added to save costs.

This type of coffee is very easy to find in Aceh, but that does not mean easy to form. Starting from the coffee used, the grinding of coffee, water temperature, to the techniques used when making coffee pull with a sieve, all affect the taste of this coffee. When the process of pulling coffee from the filter to the container also needs expertise.

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If not careful then hot coffee will water your own hands.

Three compositions in sanger coffee are not served in the same amount of ration, milk and sugar are added much less when compared to serving milk coffee. This is what makes coffee taste stronger.

The grinding level suitable for this type of brew is coarse-grind which is the roughest grinding result. Approximately 3 containers of 150 ml size can be used to make up to 40 cups. Water temperature and coffee blooming time is also not arbitrary. If coffee is too long in hot water, then the bloom process will be excessive and the resulting taste is different.

So that my review about sanger coffee, hopefully useful..Have you drink coffee today ?? do not forget to enjoy coffee sanger.