Mount Ijen East Java

Five mountains to hike in East Java besides Mount Raung Officials announced that Mount Raung in Bondowoso, East Java, is closed to hikers following a fire that began on Friday evening.

Agus Wibowo, head of the National Disaster Mitigation Agency’s (BNPB) information center, said 13 hikers were rescued on Saturday morning and that there were still hot spots on the mountain.

For hikers in the area, kompas.com has compiled the following list that includes other mountains that are open and safe.

1. Mount Bromo Mount Bromo is among the most famous mountains in Indonesia. It is also a favorite for travelers and hikers alike as the mountain is perfect for those on a beginner level.

With minimum challenges, hikers can enjoy the beauty of the crater and the sunrise view on Pananjakan Hill. On the bottom, the vast sandy plain around Mount Bromo is also a view like no other.

2. Mount Ijen Located in Banyuwangi, it is famous for being the only mountain in the world with blue fire coming out of its crater. Travelers flock to the site also to witness its turquoise-green sulfur lake.

Ijen Crater on Banyuwangi under pink sunrise. (Shutterstock/File) To get to the crater, hikers would need to walk a rather challenging trail that takes approximately 2.5 hours to finish. The mountain is also considered suitable for beginner hikers.

Read also: Five tips for travelers looking to see Mount Ijen's blue fire 3. Mount Kelud Some call the mountain small but mighty. Located 1,731 meters above sea level, the mountain is often thought easier to hike than its taller counterparts.

But the challenge lies in its high temperature, along with water scarcity. Should they be up to the challenge, hikers are advised to bring enough water to cover the four to six hours it would take to reach the top.

4. Mount Argopuro A legend says that Princess Rengganis of the Majapahit Kingdom disappeared on Mount Argopuro along with her six ladies-in-waiting.

Located 3,088 m above sea level, the mountain’s top is now named Rengganis.

Hikers are bound to meet the Cikasur savanna and a variety of wildlife that includes boars and deer upon coming down from the top.

The mountain also features the Living Park Lake that’s surrounded by lush vegetation.

When the occasional fog comes down, it makes quite an ethereal view.

Taman Hidup Lake on Mount Argopuro in East Java. (Shutterstock/Nublee bin Shamsu Bahar) 5. Mount Penanggungan At 1,653 m above sea level, the mountain is a favorite among hikers as it is considered safe for beginners.

A campsite on Mount Penanggungan in East Java. (Shutterstock/hafizanwar)

Mount Penanggungan is also where one would find hundreds of ancient Hindu and Buddhist sites on its slopes.

Tami Ajeng trail is regarded as the safest for hikers and it would take about four hours to get to the top. (wng) Your premium period will expire in 0 day(s) close x Subscribe to get unlimited access Get 50% off now

02 5 tips for travellers looking to see Mount Ijen's blue fire

The blue fire at Mount Ijen, East Java, is often sought by tourists and backpackers who love photography. As the sulfuric gas is vented out of the mountain known for its sulfur mining, it mixes with oxygen and ignites into a vibrant, neon blue flame.

Unfortunately, the blue fire phenomenon, which only occurs in two places in the world, Indonesia and Iceland, does not always appear at any time of day.

Here are some tips for hunting Mt Ijen's blue flames to ensure that you have a satisfying trip as compiled by KompasTravel.

1. START AT MIDNIGHT The best time to see the blue fire is at midnight because when the sky is dark, the blue colour will appear more clearly.

Depart at around 1 a.m. It may take around two hours to reach where the blue fire is most frequent.

The blue flames will decrease in size at around 5 a.m., so don't leave too late.

2. OPT FOR DRY SEASON

During the rainy season, Mt Ijen's blue flames are weaker, while in the dry season they are bigger.

The dry season, between July and September, is the best time to climb Mt Ijen. The sandy mountain path will be dry, hence it will not be slippery and be safer for visitors.

3. PREPARE PHYSICALLY To pursue the blue fire at Mt Ijen, hikers must be sufficiently fit. Although it is famous as a mountain for tourists, the height of Mount Ijen is not to be underestimated.

Climbing this mountain is quite exhausting, hence good physical preparation by exercising and hydrating is important.

4. PREPARE THE BEST EQUIPMENT The spectacle of Mt Ijen's blue fire demands tourists to use the best equipment possible. Do not forget your camera and accompanying equipment such as a tripod.

Because the climb is done very early in the morning, don't forget to bring a flashlight. It's even better to use a flashlight mounted on a helmet to allow easier movement and keep your hands free.

Additionally, the air on Mt Ijen is quite cold, so wearing warm clothes, jackets, socks and gloves is a good idea. The sandy terrain must also be tackled by choosing comfortable footwear with grip.

Finally, don't forget to carry a mask because the dust of Mt Ijen is scattered in the air and the sulfur gases get stronger when approaching the peak. You can moisten the mask with a little water to reduce inhaled dust and sulfur odours.

5. AVOID HOLIDAY SEASON

Do not be surprised if Mt Ijen is crowded with tourists both local and foreign as its name is famous around the world.

This place during most days is crowded, especially during the holiday season. It is best to reserve the date of your visit for when most people are not on holiday to ensure a more enjoyable experience.

03 2019 Mountain Jazz to Return at Mount Bromo and Mount Ijen TEMPO.CO, Jakarta - The 2019 Mountain Jazz (Jazz Gunung) festival is set to be held at Mount Bromo (July 26-27) and Mount Ijen (September 21, 2019).

The festival’s founder Djaduk Ferianto explained that the music genre presented in the events will be more diverse compared to past events.

“There will be blues, fusion, ethnic music, there will be Debu, Riau, Melayu. Melayu Jazz and then there will also be a little bit of pop,” said Djaduk Ferianto in Jakarta.

Djaduk said that known performers such as Kang Idang and Kang Candra Darusman will also be present in the music festival.

“Those are the great performers that rarely perform now,” said Djaduk. “This is interesting since it will be very diverse. Older and young generations will be there.”

The Mount Bromo Jazz will be held at the open amphitheater at Jiwa Jawa Resort Bromo, Probolinggo, East Java. Meanwhile, the Mount Ijen Jazz will be held at the Gandrung Terakota amphitheater at the Jiwa Jawa Resort Ijen in Banyuwangi, East Java.

East Java administration, poultry farmers dismiss report on contaminated eggs but promise further research The East Java administration, academics and poultry farmers have joined forces to defend the quality of locally produced eggs following a damning report on plastic contamination in two East Java villages. Two weeks ago, the International Pollutants Elimination Network (IPEN), the Indonesia-based Nexus3 and several other environmental groups released a

joint report suggesting the practice of burning imported plastic waste had contaminated the food chain in Tropodo village of Sidoarjo regency and Bangun village in Mojokerto regency.

Free-range egg samples collected in the villages were found to contain extremely hazardous banned chemicals, including dioxins and flame retardants. East Java Governor Khofifah Indar Parawansa swiftly dismissed the report and, in an apparent publicity, stunt served boiled eggs during her meeting with provincial councilors on Nov. 22.

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02 Coffee roaster ‘piece of history’ in Yacolt When a Serbian sunflower farmer named Zoltan Zelenka brought her to the brick shed near his cottage in a small farming town, Marijana Stojanovic saw the rusted, defunct machine with jammed gears, chipped paint and missing belts.

It was September 2017, and Stojanovic had driven about four hours through Eastern Europe on a sunny day to inspect the old coffee roaster. She snapped some pictures and emailed them to the man who hired her to make the trek.

Todd Millar, wearing his black horn-rimmed eyeglasses, had already decided he was going to buy it before he saw Stojanovic’s pictures, but looking at them wasn’t pleasant.

“Boy that’s in really bad shape,” he remembers thinking while sitting in his house near Yacolt with his wife, Mary Millar, the two holding glasses of wine. “It looked like it might be seized like an old train that might be frozen. I thought it was old, but I didn’t know how old.”

He figured it would be worth his time because “it’s a piece of history,” he said.

It would be the newest addition to his coffee roasting business, which is likely the county’s most rural and isolated coffee shop, near the eastern border of Clark County. Mary and Todd Millar’s decision was solidified after receiving the photos of the coffee roaster, made by a company called Probat — a brand that Millar sees as the Mercedes of coffee roasters, he said.

But the machine became more than a way to roast coffee.

It took Millar on a journey to haul it to his rural plot of land. It sparked a massive restoration project. And it ignited in Millar a deep urge to chase coffee’s authenticity that separates himself in an industry that’s evolving into sugary, flavored coffee drinks.

But it also brought Millar something that he didn’t expect: a minor international conflict rooted in a World War II aerial bombing and his own personal quest to prove one thing: That his roaster is the oldest known Probat in the world.

••• The drive from Vancouver to Millar’s coffee roaster and cupping house, called Pull Caffé, at 33111 N.E. 236th St., takes about an hour. The road stretches along the East Fork Lewis River, past little waterfalls surrounded by a forest that in October sheds red, orange and yellow leaves on pastures and homes.

Settled in the hills, Millar’s green steel shed doesn’t display any signage. He pulled open the garage door and the sunlight fell through the coffee smoke and onto the Probat.

It was roasting day for Millar and his friend, Don Griswold, who owns the Old Liberty Theater in Ridgefield. Griswold hoisted a burlap bag of raw coffee beans up a ladder and poured them into the coffee roaster’s hopper.

Beans clattered onto a cast-iron surface. They seeped into the machine’s rotating drum, where a wood-fueled flame roasted them for about 20 minutes before they started to emit a faint popping sound, signaling they’re ready to be poured onto a cooling tray.

The aroma reminds Millar of toasted, brown bread.

Millar roasts about once a week. He cans the roasted beans in vacuum-sealed aluminum containers and sells the coffee to high-end grocery stores like News Seasons in Fisher’s Landing in Vancouver and Market of Choice on Belmont Street in Portland. They’re also on Amazon.com.

He only roasts a mocha-Java blend, the oldest-known coffee blend in the world, consisting of beans from the port of Mocha in Yemen and Ethiopia, and the island of Java in Indonesia.

••• Getting the roaster to Yacolt was not easy.

After wiring the money to Zelenka in Serbia, Millar hired a shipping company for almost $20,000 to load the roaster, in pieces, onto six pallets, onto trucks, into storage containers and aboard sea-going vessels. Along its trip to Washington, he kept getting nickel-anddimed.

“Every two seconds they were saying it’s going to cost this much more,” he said. “I was already committed, so I said OK.” Millar wishes he hadn’t told the shipping company employee what was in the container: “I think he knew I was kind of stuck,” he said.

In December 2017, two feet of snow lay on the ground by the time the roaster’s heavy pieces arrived at his property. To move the pieces into the shed, the Millars had to use a 15,000-pound forklift, with a tractor holding the forklift’s rear down so it didn’t lift off the ground.

“We had a hard time knowing how big and heavy it was,” Mary Millar said.

Shortly after the roaster was planted on the shed’s floor, its weight cracked the concrete.

“I thought it was going to be 5,000 pounds,” Todd Millar said. “It’s 12,000.”

Millar’s first instinct was to sandblast the Probat and paint it to make it look new, but his friend David Cornell, a master in restoring old machines, convinced Millar otherwise.

“He said if you paint this and try to make it look new again, you’re going to reduce the value of it tremendously,” Millar said.

So Millar chipped away the loose paint and removed the rust. He applied a hightemperature clear coat (which Millar said the U.S. Department of Agriculture approved) to the outside of the roaster to preserve its remaining faded teal paint. He left clean, raw iron where the coffee beans touch. He made new belts for the wheels, and he installed an afterburner to reduce the smoke generated by roasting.

Counting all of his friends’ free labor, it cost hundreds of thousands of dollars to restore, Millar said.

Cornell came to visit Millar a few times during the restoration, and he also spent countless hours on the phone advising Millar without asking to be paid.

“Without him I wouldn’t have known how to do it,” Millar said. “I would have made so many mistakes.”

Millar said that Cornell was one of the biggest influences on his decision to buy the Probat and restore it.

“He gave me the confidence I didn’t have,” Millar said.

Millar became so invested in the restoration of the roaster he developed a spiritual connection with it, he said.

“I talked to the roaster quite a bit,” he said. “I asked it what it needed. I said, ‘Show me the way to bringing you back in a proper way.’ ” Cornell and Millar talked on the phone for hours about putting seized parts back into use.

Cornell was able to tap into his experience that got him working with Jay Leno and his restoration projects at times in his life. Cornell also used experience gained as the crew chief of the Rare Bear — a heavily modified and restored Word War II-era plane that broke a world record for being the fastest piston-engine propeller plane in the world.

Despite Cornell’s help, “There were a lot of frustrating days,” he said. “Every time you turn around there was something else you had to fix.”

Millar was getting close to firing the machine up for the first time, but in December, he called Cornell to talk about the Probat.

His wife, Bonnie Cornell, answered the phone.

She told Millar that David Cornell, a source of inspiration who gave Millar the confidence to take on the Probat’s massive project, had died.

“I was devastated,” Millar said. “It hit me harder than I was expecting.”

••• In December, a year after the roaster arrived, Millar got it running. Its pinion gear emitted a constant croak like a frog’s. A fork shifted the new leather belts, flapping and turning the whizzing wheels.

But it wasn’t yet time to drink from the awakened ancient.

Millar put five rounds of coffee through its drum and cooling tray to re-season it, and he used those beans as compost. The machine was working.

“I felt extremely honored,” Millar said. “I felt very emotional.”

It was a clear April afternoon when Millar finished roasting the sixth batch, ready for consumption. He ground the beans and brewed the ceremonial first cup.

He and Mary, their son Devin, and Griswold stood around a table in the cupping room. Millar put the cup on the table, and each dipped a spoon into the cup and then slurped the coffee to taste it.

“Oh, my God,” he remembers saying.

The group stood with their mouths open, looking in each other’s eyes.

Millar just then realized that the sheer size of the cast iron roaster, along with the wooden fuel, gave the roast a unique taste that Millar didn’t sense from his other roaster, even though he used the same blend of beans.

“We were blown away by the nuttiness,” Millar said.

He also thought of the authenticity behind the coffee from the oldest roaster with the oldest style of blend.

“This is probably the way coffee used to be,” he remembers thinking. “We’ve all forgotten what coffee used to taste like.”

But Millar also thought of Cornell, a “father figure” to him. He wouldn’t have bought the Probat if it wasn’t for his guidance. It hit Millar that Cornell would never drink the Probat’s coffee.

“That was so, so sad,” he said.

The machine was brought back to life, but it wasn’t done causing issues for Millar. It’s also the center of a mystery that goes back to an event 75 years ago.

••• On Oct. 7, 1944, Allied forces’ airplanes bombed the German city of Emmerich into a field of debris.

In the rubble were not only lost lives, but also lost businesses. One family-owned business, co-founded by Theodor von Gimborn in 1889, lay destroyed. The company’s products and all its paper records were lost.

That business was Probat.

“We don’t have so much info on our products anymore because of World War II, when my hometown of Emmerich and the town of Goch, where Probat is, were completely destroyed including the company and all the papers we had,” said Tina von Gimborn-Abbing, head of the Probat Museum of Coffee Technology — and also Theodor von Gimborn’s greatgranddaughter.

After the war, Probat rebuilt its factory and its name to become one of the world leaders in producing coffee roasters.

It now employs more than 900 workers across the globe.

After Millar got his roaster working, he reached out to Probat’s American headquarters to inquire about the age of his machine. He sent pictures, but the company, because of the bombing, didn’t know how to date it.

In May, the president of Probat’s American headquarters in Illinois emailed Millar and gave him permission to print “The world’s oldest coffee roaster” on the label of his coffee cans.

He said it was approved by the CEO of the company in Germany, Wim Abbing, who is Tina’s husband.

But soon after, Tina Abbing contacted Millar and told him that she doesn’t think he has the oldest Probat roaster.

She speculated that the machine was made at Probat’s factory in Austria, which only started making roasters in the early 20th century.

“We can date it closer to 1909, but it’s not 19th century,” Abbing told The Columbian. “I’m sorry to say, but there are older roasters.”

But Millar dates his roaster to around 1892 for a few reasons.

He compared details on his roaster to the oldest-known drawing of a Probat coffee roaster, printed in a book from 1922 called “All About Coffee,” which shows a drawing of a Probat roaster. His machine’s technology, he said, is clearly older than the drawing’s depiction.

Abbing told Millar that the oldest Probat that the company recognized is in Switzerland, which the owners claim is from 1895, but that roaster’s age is unknown too.

But when Millar saw pictures and a video of that roaster, he noticed a more ornate design, which leads him to believe it’s newer than his. There is another piece of technology that gave him a clue that his roaster is older: The Swiss Probat has ball bearings, but Millar’s roaster has bushings.

Bushings are the contact part when a shaft turns, and in service they require a slow drip of oil. Bearings are enclosed and don’t require constant lubrication.

“Bearings really weren’t even being used until the 1900s,” he said.

But Millar and Abbing both concede that there aren’t enough facts, enough paperwork or clues that weren’t burned or smashed under Emmerich’s rubble in 1944.

“I admit I don’t know,” Millar said.

In the meantime, his label still reads “World’s Oldest Coffee Roaster.”

Despite the disagreement, there’s not much animosity between the two sides; Abbing invited the Millars to visit her in Germany and stay with her too, Millar said.

He plans to make the trip, to which he said he was honored to be invited.

••• Millar doesn’t want to reveal what he paid for his roaster or how much he thinks it’s worth, but as a benchmark, he said a new Probat roaster of its size costs about $500,000.

“That gives you an idea of how much,” he said.

The Probat and Pull Caffe is the newest chapter in Millar’s coffee-industry life.

After both growing up in Yacolt, the Millars moved to Seattle in 1989 so Mary could study at the Art Institute of Seattle. While there, a friend approached Millar and asked him to build an espresso cart. But after Millar was finished, his friend bailed on the offer. Millar posted the espresso cart in the classified section of a newspaper and “sold it very quickly,” he said. “So I built another one and another one. It turned into every aspect of the business.”

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Pull Cafe Photo Gallery Millar made the espresso carts for more than 10 years and sold them to customers around the world. “We did real well with it,� he said.

But the city life started to grind on the Millars, so they sought out the piece of property near Yacolt where they could build a house. Mary Millar wanted a space to create her artwork, playfully painted metal signs with lights; Todd Millar wanted a space to run his roasting business.

In a separate building near the cupping room and Mary’s art studio on the Yacolt property, Todd Millar also builds high-end espresso machines costing $10,000 or more.

“This is my very messy shop that I make my machines in,” he said, standing next to a packed box marked for shipment to Albertville, Ala. He does all the machines’ woodworking, using American East Coast walnut, and does much of the metalwork too. But the critical components, the blower and valves, are from Italy — all the highest quality.

“We focus on what works,” he said of the espresso machines that he modeled from a 1947 “hand-pulled” design.

Now, Millar is most excited about his Probat roaster and his coffee that he wants to share with others.

“Everyone gets to taste a piece of history,” he said. “I’m just so lucky that I got to be a part of it. It belongs to the history books.”

Millar said he may sell the machine to Probat someday if they want it, but for now he only plans to roast with it.

Millar remembers back to December 2017, when the truck pulled into his snow-covered Yacolt property with the rusted Probat pieces. He was so grateful to have it, he mailed Zelenka a box of commercial fertilizer for his farm, and offered another $1,000 as a sort of tip.

But Zelenka returned the box and refused the money, and Millar doesn’t know why.

“He didn’t accept it,” Millar said.

The Serbian sunflower farmer told him that ” ‘a deal’s a deal.’ “ Receive latest stories and local news in your email: Columbian Assistant Metro Editor

03 East Java, poultry farmers dismiss report on spoiled eggs

Eggs-cellent: Iswahyudi of the East Java Husbandry Agency (right) and Brawijaya University School of Animal Science dean Suyadi lead an egg-consumption campaign with chicken breeders at the university’s campus in Malang, East Java, on Sunday. Chicken breeders say the eggs they produce are free from dioxin and safe for consumption.(JP/Nedi Putra AW)The East Java administration, academics and poultry farmers have joined forces to defend the quality of locally produced eggs following a damning report on plastic contamination in two East Java villages.Two weeks ago, the International Pollutants Elimination Network (IPEN), the Indonesia-based Nexus3 and several other environmental groups released a joint report suggesting the practice of burning imported plastic waste had contaminated the food chain in Tropodo village of Sidoarjo regency and Bangun village in Mojokerto regency.Free-range eg...