Beverage
Crafter
Where precision meets creativity. The same obsession with craft that defines my work in code and cinema began here.
Agung Cahyo Prasetyo
Philosophy
"Intentionality in every detail."
My journey started here — in the fast-paced environment of the beverage and hospitality industry. Creating the perfect drink requires exact measurements, timing, and an obsession with customer experience. This same mindset carried into software engineering and filmmaking.
Precision
Micro-measurements matter as much in a cocktail as in a codebase. Every gram, every milliliter, every pixel — intentionality scales.
Customer Focus
Five years in hospitality taught me empathy first. The best beverage is the one that makes someone pause and say nothing — just smile.
Systems Thinking
A well-run bar is software in physical form. Every step documented, every variable controlled, every output reproducible at scale.
Continuous Refinement
Every recipe is version 1.0. After 5+ years, I've learned that the best creations come from obsessive iteration — tasting, adjusting, tasting again.
Signature Recipe
Signature Mocktail
House Specialty — Non-Alcoholic
Method
Build in glass · Ice cubes · Garnish with lime wheel & mint sprig
Tasting Notes
Citrus-forward, with herbal undertones and a floral fade
Bright acidity, balanced sweetness, clean effervescent finish
Flavor Profile
Flavor Molecule
Explore the molecular composition of our signature drink. Each atom represents a key flavor dimension. Drag to rotate, hover to inspect, and click to learn more about each flavor component.
5+ Years of Craft
2019 — Present
Vocational School Graduate — Culinary Arts
Formal culinary & beverage education. First exposure to recipe formulation, hygiene standards, and the science behind flavor balance. Graduated with distinction in food & beverage service.
First F&B Role
Entered the industry during a uniquely challenging year. Learned high-pressure service, speed-of-service optimization, and the fundamentals of consistent quality under volume. Developed resilience and real-world adaptability.
Mocktail Focus & Recipe Development
Started developing original mocktail recipes, experimenting with cold infusions, house syrups, and local Indonesian ingredients. Created the first version of the Butterfly Pea Lemonade Series that would become a signature item.
Menu Engineering & Operations
Took ownership of the beverage menu — sourcing, costing, seasonal updates, and design. Developed training SOPs that reduced new-hire onboarding from 2 weeks to 4 days. Started connecting beverage craft with software thinking.
Craft + Code + Cinema
Recognized that precision, creativity, and systems thinking carry across all three disciplines. Now operate simultaneously as a Beverage Crafter, Full-Stack Developer, and Videographer — each craft sharpening the others.
Core Expertise
Craft
Operations
Background
Technique Mastery
Selected Work
Menu Development
Signature Mocktail Menu
Menu Creation & Flavor Profiling
Crafting refreshing, balanced mocktails goes beyond mixing syrups — it requires understanding chemical interactions between acidity, sweetness, and aromatics. Developed a seasonal beverage menu that increased customer satisfaction and streamlined ordering during peak shifts.
Insight: The same precision required to debug a React application is utilized when adjusting the micro-measurements of a beverage recipe.
Recipe Development
Butterfly Pea Lemonade Series
Signature Color-Changing Mocktail
A visually dramatic mocktail series built around pH-reactive butterfly pea flower extract. The drink shifts naturally from deep indigo to vibrant violet when citrus is added — a chemistry-forward creation that became a customer favorite. Developed three flavor variations for different daypart menus.
Insight: Using natural pH indicators is the beverage equivalent of writing code that responds dynamically to input.
Craft Technique
Lemongrass & Basil Cold Brew
Cold Infusion Technique
Developed a 24-hour cold infusion protocol using fresh Indonesian lemongrass and Thai basil to create a layered herbal concentrate. The concentrate became the base for four distinct menu items, improving ingredient utilization by 40% and reducing prep waste during high-volume service.
Insight: Cold brew infusion is like asynchronous programming — it runs quietly in the background and delivers a richer output.
Operations & Leadership
Beverage Training SOP
Standard Operating Procedures & Team Training
Developed documented SOPs for consistent drink preparation, inventory tracking, and speed-of-service during high-volume shifts. Led hands-on training sessions for new bar staff, reducing onboarding time from 2 weeks to 4 days. Combines 5+ years of F&B expertise with a developer's systematic approach to documentation.
Insight: Treating a bar workflow like a software system — every step documented, every variable controlled, every output reproducible.
Let's craft something together.
Whether it's a drink menu or a digital product.