baru balik dari sesi cupping bareng roaster lain yang selama ini gue pikir kompetitor. ternyata kita malah ngomongin kemungkinan joint buying green bean karena minimum order dari beberapa micro-lot...
I am from the Philippines and in the last months I tried two Indonesian single origin coffees that made me curious to explore more. First was Aceh Gayo from a local roaster here in Manila. heavier...
gue lagi audit data logging di roastery. ternyata selama ini banyak data yang tidak tercatat atau tercatat tidak konsisten. pas mau trace balik batch yang bermasalah, susah banget karena datanya...
gue mau ngomong sesuatu yang mungkin banyak gak setuju: sebagian besar kolaborasi coffee brand sama influencer itu waste of money. rata-rata ROI influencer marketing itu 5.2x menurut data Influencer...
sudah bertahun-tahun saya dengar cerita yang sama dari sesama petani di daerah saya. biaya pupuk naik, upah petik naik, biaya transport naik. tapi harga cherry yang dijual ke pengepul hampir tidak...
Beberapa waktu terakhir banyak roaster mulai ngerasain hal yang sama: supply makin gak bisa diprediksi. Kadang barang telat, kadang kualitas batch beda jauh, kadang harga berubah cepat. Jadi planning...
gue lagi riset soal ini dan datanya lumayan bikin tidak nyaman. laporan SCA 2019 soal coffee and climate change bilang sampai 50% area suitable arabica global bisa hilang sebelum 2050 di skenario...
bringing this up because the discussion is getting louder in my market. Seating limits feel rude only when the service tone is already wrong maybe it becomes real long-term value, maybe it is another...
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...
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...
not writing this like a tutorial, just honestly stuck on it. Bigger crop variation this year is pushing me to split profiles more often i keep hearing strong opinions, almost none of them survive...
saya baru sadar stock management di roastery kami masih berantakan. green bean masuk kadang tidak langsung dicatat, roast bean keluar dicatat manual di excel. hasilnya sering tidak sinkron antara...
Some cafe teams around me are talking again about roasting blend components separately instead of chasing one profile that fits all parts. It gives more control, but labor and consistency pressure go...
this has been sitting in my head because the industry keeps pushing it faster. More cafes want white-label help without wanting to look white-label from outside it can look like obvious progress...
this one keeps coming back around me lately. Roaster control upgrades look modern, but staff retraining is the real cost on paper it should be cleaner than this. real batches say otherwise. one run...
gw udah beberapa kali coba roasting sendiri tapi hasilnya selalu kurang enak rasanya pahit banget dan ada rasa asep sedikit. gw gak tau salahnya di mana. udah coba nurunin api biar ga terlalu panas...
In my market more operators are starting to talk about nano-roasteries inside retail stores. The idea sounds good in meeting, but I am not sure how well it survives in daily business. We all want...
this has been sitting in my head because the industry keeps pushing it faster. Private WhatsApp selling is still moving serious coffee in some markets from outside it can look like obvious progress...
The more beginner content I read about washed versus natural coffee for beginners, the less sure I become. Some guides make it sound very important, others say do not worry about it yet. I want to...
I want to hear real field experience about farm readiness for geolocation traceability rules. In theory it sounds useful, but inside daily work it also looks like one more variable to control. Some...