mau angkat topik yang gue rasa sudah saatnya masuk diskusi kopi secara serius. ada beberapa development yang sudah terjadi atau sedang berlangsung: WCR F1 hybrid varieties: World Coffee Research...
this one keeps coming back around me lately. Sample prep inconsistency is still wrecking internal QC more than people admit on paper it should be cleaner than this. real batches say otherwise. one...
this one keeps coming back around me lately. Fermentation logs got longer, but sensory interpretation is not improving at same speed on paper it should be cleaner than this. real batches say...
ada yang bisa bantu klarifikasi posisi resmi infused coffee di ecosystem specialty? yang gw tau sejauh ini: ada teknik inject atau soak flavor compound ke green bean sebelum roasting. hasilnya di cup...
this one keeps coming back around me lately. Post-fermentation washing choices are starting to matter more in buyer discussions on paper it should be cleaner than this. real batches say otherwise...
Recently I have been discussing communicating quality of mixed-varietal lots with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it changes the whole...
not writing this like a tutorial, just honestly stuck on it. Fast drying under pressure is making beautiful-looking lots cup strangely flat i keep hearing strong opinions, almost none of them survive...
sudah kerja di pengolahan cukup lama dan salah satu hal yang paling sering bikin lot direject buyer atau dapat keluhan adalah over-fermentation yang tidak terdeteksi sampai di tangan roaster...
not writing this like a tutorial, just honestly stuck on it. Process descriptors sell well, but they are also confusing some repeat buyers now i keep hearing strong opinions, almost none of them...
jadi kemarin cupping bareng beberapa teman dan ada lot yang labelnya 'anaerobic honey infused cinnamon bark'. cup-nya menarik banget, ada warm spice notes yang cukup pronounced, bright, dan complex...
this one keeps coming back around me lately. Yeast-assisted fermentations are getting cleaner, but not always more durable on paper it should be cleaner than this. real batches say otherwise. one run...
My confusion with detecting overfermentation from green appearance is that the idea makes sense on paper, but practical execution looks much less clean. The more I ask around, the more I hear...
ada protocol praktis yang gue pakai buat quick-detect over-fermented lot di cupping table sebelum itu kontaminasi seluruh session. berguna banget kalau cupping banyak sample sekaligus. langkah...
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...
throwing this here because the topic is getting louder and my confidence is not getting better. Strong first cupping scores are hiding weak storage readiness on some lots forum talk makes it sound...
mau sharing beberapa tipe failure di fermentasi kopi yang pernah gue temui, karena beberapa di antaranya tidak langsung obvious sampai di tahap cupping atau bahkan sampai di tangan roaster...
this one keeps coming back around me lately. Pre-shipment sample roasting still changes too much from one QC person to another on paper it should be cleaner than this. real batches say otherwise. one...
jadi belakangan ini sering lihat label atau klaim 'mold-free coffee' dari beberapa brand premium, terutama brand luar yang target pasar health-conscious. awalnya gw pikir itu cuma marketing. tapi...
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...
masih sering ketemu orang yang nyebut carbonic maceration tapi maksudnya anaerobic fermentation biasa. padahal secara teknis dan secara kimia keduanya beda. carbonic maceration (CM) itu aslinya dari...