Back in 2014, Christian Lie founded Instinct Roastery in his hometown Jambi to cater to a small community of home brewers while experimenting with various roasting techniques. A devoted home brewer himself, he was initially drawn to the deceptive simplicity of coffee—a quality that both appealed and intrigued him. “If you think about it, coffee is water and beans. But so much lies in the details; from temperature to the type of varieties and processes. I felt that there was still so much to explore.”
A decade after, the roastery relocated to Alam Sutera, underwent a rebranding, and is currently building an extension of their café space next door. The experience begins on the ground floor, where the rhythmic hum of a PROBAT UG15 roaster signals the heart of the operation. Up the slanted wooden ramp and to the second floor, sunlight spills through the glass windows, illuminating a sleek, minimalist wooden interior that mainly focuses on the U-bar.
Designed by Sidharta Architect, the bar seats 10, offering a full view of the preparation process, where guests can watch every pour, grind and small gesture while conversing with the baristas. In the adjacent room, a smaller U-shaped bar echoes the first. “Originally, we opened next door to host workshops, training, and a coffee omakase experience. But the demand grew, and we recently expanded to accommodate more customers,” shared Christian.
Since its inception, the experience at Instinct is as much about education as it is about the coffee itself. Baristas guide patrons through the origins of each bean, detailing the terroir, processing methods, and subtle variations that shape every cup. The Experience Set, a monthly rotating tasting menu, distills these nuances into a sensory journey.
Take the ‘Esmeralda Odyssey’—a showcase of beans from their longtime partner and Panama’s revered Hacienda La Esmeralda farm. The tasting begins with an eight-hour cold brew, a delicate introduction to the crisp clarity of the Jacinta bean. Up next, an Espresso Porton 3NP highlights layers of red grape, ripe cherry, and caramel. The creamy Reversed Macchiato follows—where a base of almond milk, fresh milk, and sugarcane syrup is crowned with whipped espresso. Lastly, the Clarified Terroir reimagines the cold brew’s bright citrus notes, infusing clarified nectarine and lemon with O2 to create a fizzy, kombucha-like sensation.
Yet, for all its exacting precision, Instinct Roastery remains warm and unpretentious. The baristas are as welcoming as they are knowledgeable, eager to introduce both seasoned aficionados and curious newcomers to their exotic beans and special processes. “Compared to when we first opened, we see more of our customers include people who are just beginning to get into specialty coffee. So that’s pretty exciting.” Christian noted.
For those inclined toward manual brews, the Ethiopia Tamru COE #16 is a house favorite. Served in both glass and ceramic cups, the choice of vessel subtly alters the coffee’s texture and expression, emphasising different layers of its strawberry, red grape, and mangosteen notes. Regardless of one’s coffee of choice, they pair well with their compact yet thoughtful dessert selection of mochi cheesecake—an exclusive collaboration with Ginchoux, which boasts a tender, chewy shell encasing a velvety, creamy center—or the classic cheesecake with hints of strawberry jam that is unapologetically dense and indulgent.
In a way, Instinct Roastery is a reflection of Jakarta’s maturing coffee culture—one that values craft over convenience and ritual over routine. Absent of rush, there’s only a slow unraveling of flavours and textures, and an understanding that the true pleasure of coffee lies not just in the drinking, but in the details: the balance of acidity and aroma, the gradual revelation and discovery of flavours, and the quiet ritual of simply being present with a cuppa.