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...
satu hal yang sering underestimated di pengolahan kopi: timing fermentasi itu bukan tentang berapa jam tapi tentang kondisi aktual pada saat proses berlangsung. prinsip Q10 dalam biologi: setiap...
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...
topik ini sering dibahas setengah-setengah. orang sudah tahu 'anaerobic bagus' tapi tidak banyak yang paham mekanisme kenapa oksigen itu penting dikontrol dan apa bedanya secara konkret. yang gw...
sudah hampir setahun coba controlled fermentation dengan starter culture di beberapa batch. tujuannya satu: kurangi variance dan cari profil yang lebih bisa diprediksi. yang gue coba: Saccharomyces...
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...
Some exotic lots still get attention, but more buyers around me ask if the lot can repeat same behavior every batch. A coffee can score high one time and still become headache in production roast. Is...
Lately some buyers ask water activity before they ask moisture. I also see coffees with normal moisture but they fade fast after roast sample and short storage. For people buying green for roasting...
Some coffees look fine in first sample roast, but later production roast shows more unevenness and strange cups. This makes me think some defect issues still pass too easily at early stage. Are...
A lot of producer discussion still sounds like cup score table for filter style. But more roasters ask for coffees that hold body, sweetness, and crema performance in espresso. Do you think...
Many people talk loud about experimental processing, but I keep hearing more roasters ask about drying style. Some say slower low temperature drying gives cleaner roast expression and less rough...
I keep hearing more talk about cherry rest before pulping, not only fermentation after pulping. Some say short controlled rest can build more sweetness, others say it only adds risk. From roast side...
In last year many people chased loud exotic cups. Recently I hear more roasters asking for honey lots that stay sweet and clean, not too wild. Do you also feel cleaner honey process is coming back...
Some coffees are very loud on first table, but after that they feel narrow for different roast styles. I wonder if part of processing trend is too focused on first cupping wow effect. Is roast...
Many roasters still like interesting story, but lately more buyers ask how the coffee holds after one month, two months, even longer. Maybe shelf life is becoming bigger concern than novelty now. Do...
I hear more conversations about storage after drying, not just processing before export. Some lots are good at arrival, then lose shape too fast. Are buyers becoming stricter now about...
Before, many roast buyers only saw process label and maybe moisture sheet. Now some producers send drying curve, temperature notes, cherry condition, even simple daily logs. For roasters, is this...
We still sort coffees by washed, natural, honey, experimental. But when roasting, sometimes drying uniformity tells more than the process label itself. Do you also feel uniform drying is one of the...
My confusion with traceability after merging several small lots is that the idea makes sense on paper, but practical execution looks much less clean. The more I ask around, the more I hear opposite...
Recently I have been discussing resting parchment before dry milling with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it changes the whole...