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...
banyak yang bilang harus "data-driven" tapi jarang yang jelasin konkretnya ngapain. di roastery skala kecil-menengah, data apa yang paling actionable untuk tingkatkan sales? yang gue mulai track...
yang paling memorable buat gue: Starbucks x Spotify di 2015. Spotify kasih music curation ke Starbucks, Starbucks kasih in-app credits ke pengguna Spotify. dua-duanya extend reach ke audience...
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...
lagi riset soal ini dan nemu beberapa nama yang sering disebut di literatur luar tapi jarang dibahas di forum Indonesia. Catimor itu hasil cross Caturra x Timor Hybrid. Timor Hybrid sendiri itu cross...
sudah setahun lebih topik ini muncul terus di percakapan dengan roaster dan buyer. mau coba breakdown dari dua sisi yang gw rasa keduanya punya argumen yang valid. kubu experimental processing: kopi...
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...
this has been sitting in my head because the industry keeps pushing it faster. Milk choice complexity is stealing more counter time than our menu team expected from outside it can look like obvious...
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...
High-density washed coffees are getting pushed into shorter and shorter total roast times, maybe because many roasters chase sparkle and cleaner cup. But I keep getting cups that look bright at first...
this one keeps coming back around me lately. More farms want direct relationships, fewer want the admin load that comes with them on paper it should be cleaner than this. real batches say otherwise...
throwing this here because the topic is getting louder and my confidence is not getting better. Maintenance windows disappear first whenever sales momentum gets exciting forum talk makes it sound...
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...
this has been sitting in my head because the industry keeps pushing it faster. Launch calendars are getting too crowded and limited drops are losing surprise from outside it can look like obvious...
throwing this here because the topic is getting louder and my confidence is not getting better. Lighter espresso profiles keep selling, but repeatability is getting harder forum talk makes it sound...
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...