oke gue mau bahas sesuatu yang menurut gue masih banyak roaster yang salah kaprah. Banyak yang roast satu profile untuk semua brewing method. Padahal espresso dan filter itu butuh karakter yang beda...
renovasi bagian sudut cafe supaya "worth a photo" itu investment yang serius. tapi belakangan udah begitu banyak cafe yang lakuin hal yang sama sampai satu sama lain jadi identik. dari survey Harris...
World Coffee Research itu model yang gue respect. lebih dari 200 perusahaan member, annual budget $12 juta lebih per 2022, dan mereka yang fund research untuk pengembangan varietal baru, climate...
gue lagi coba mapping ulang supply chain kopi dari petani ke roaster akhir dan angkanya bikin kepala pusing. rata-rata ada 6-8 tangan yang pegang kopi sebelum sampai ke roaster. petani ke pengepul...
hai semuanya, maaf kalau ini pertanyaan basic banget jadi saya baru mulai roasting sekitar 2 bulan pakai Ikawa home roaster. nah kemarin pas roast saya bingung banget soal first crack. katanya first...
saya lagi nyusun ulang alur kerja di roastery. dari penerimaan green bean sampai packaging keluar. sekarang masih banyak bottleneck, terutama di bagian cooling dan packaging setelah roast. yang bikin...
this one keeps coming back around me lately. Re-cupping after six weeks is humbling a lot of early processing confidence on paper it should be cleaner than this. real batches say otherwise. one run...
dropping this here because community topics always look easier from outside. Local coffee culture grows healthier when cafes stop acting like isolated islands one small habit can make a space feel...
bringing this up because the discussion is getting louder in my market. Coffee brands are experimenting with quieter luxury instead of louder hype aesthetics maybe it becomes real long-term value...
In my market more operators are starting to talk about new tools for home roasting communities. The idea sounds good in meeting, but I am not sure how well it survives in daily business. We all want...
throwing this here because the topic is getting louder and my confidence is not getting better. Shelf stability is becoming the real test for process-heavy lots, not launch-day excitement forum talk...
this one keeps coming back around me lately. Moisture rebound after dry mill is becoming a bigger headache than the drying itself on paper it should be cleaner than this. real batches say otherwise...
this has been sitting in my head because the industry keeps pushing it faster. Personalized caffeine choices could become normal menu UX, not special request from outside it can look like obvious...
I cleaned one exhaust path that was only slightly restricted by chaff, and the next batches tasted more open than I expected. Since then I wonder how many roast problems are actually maintenance...
buat yang mau mulai usaha kopi, enaknya gimana ya? langsung jual kopi sendiri (roast sendiri, jual sendiri) kayaknya lebih untung tapi butuh modal dan skill roasting. jadi reseller dari roastery yang...
seeing more of this lately and still not sure the market is processing it honestly. More customers want smaller cups and better flavor, not just bigger beverages it sounds good in decks and launch...
seeing more of this lately and still not sure the market is processing it honestly. Great collaboration usually looks simpler from outside than it felt inside it sounds good in decks and launch...
Recently I have been discussing renegotiating price after sharp exchange-rate moves with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it changes the...
In my market more operators are starting to talk about interview questions for cafe hiring. The idea sounds good in meeting, but I am not sure how well it survives in daily business. We all want...
throwing this here because the topic is getting louder and my confidence is not getting better. Carbon-sensitive roasting claims are growing faster than the proof behind them forum talk makes it...