gw nyadar belakangan ini makin banyak mesin roasting di range 1-5kg yang masuk pasar. harganya lebih accessible, beberapa desain-nya compact banget. ini menarik banget buat gw karena berarti entry...
saya jalankan keduanya secara paralel. B2B ke beberapa cafe dan restoran, B2C lewat Instagram dan website. hasilnya: volume dari B2B lebih besar tapi margin per-kg lebih tipis. B2C margin lebih bagus...
bringing this up because the discussion is getting louder in my market. Carbon labels on coffee bags are coming sooner than many small brands think maybe it becomes real long-term value, maybe it is...
throwing this here because the topic is getting louder and my confidence is not getting better. Night packing shifts solve one problem and quietly create three more forum talk makes it sound simple...
this has been on my mind after a few events and group chats lately. Community newsletters still feel old-school and weirdly effective from the outside the community can still look healthy. inside...
I feel that the beginner mistake that teaches fastest is one of those coffee topics where experienced people forget what it felt like at the start. A lot of advice is technically true, but not always...
this has been sitting in my head because the industry keeps pushing it faster. International sample budgets are killing some export conversations before they start from outside it can look like...
udah seminggu ini ada aja customization request yang bikin gw bingung. "kopi tapi gak ada rasa kopinya", "es kopi tapi gak pahit sama sekali", "susu oat tapi frothy-nya kayak full cream". gw paham...
In my market more operators are starting to talk about adding low-caffeine options in a coffee shop. The idea sounds good in meeting, but I am not sure how well it survives in daily business. We all...
mau belajar roasting tapi masih dari nol banget cara roasting kopi yang bener biar hasilnya enak itu gimana?
pernah denger ada yang namanya "cacat" waktu roasting kopi tapi belum ngerti detailnya cacat itu maksudnya apa, apa aja jenisnya, dan kalau udah kena cacat di satu batch, apakah bisa dicegah di batch...
not writing this like a tutorial, just honestly stuck on it. Second-hand packaging equipment is tempting because new machine prices feel silly now i keep hearing strong opinions, almost none of them...
throwing this here because the topic is getting louder and my confidence is not getting better. Multi-origin planning is harder now that harvest timing feels less predictable forum talk makes it...
not writing this like a tutorial, just honestly stuck on it. Container sharing sounds efficient until quality responsibility gets blurry i keep hearing strong opinions, almost none of them survive...
seeing more of this lately and still not sure the market is processing it honestly. Functional coffee keeps growing, but most brands still describe it awkwardly it sounds good in decks and launch...
My confusion with color analyzer results that disagree with the cup is that the idea makes sense on paper, but practical execution looks much less clean. The more I ask around, the more I hear...
jujur selama ini roastery saya jalan tanpa SOP tertulis. semua prosedur ada di kepala saya dan 2 orang operator. hasilnya lumayan konsisten selama ini. masalah baru muncul pas ada operator baru...
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...
gw punya roaster 5kg. semua orang bilang idealnya batch size 70% jadi 3.5kg. tapi jujur gw sering aja langsung isi 4-4.5kg karena ngejer output. selama ini hasilnya gak ada masalah yg keliatan. rasa...
Recently I have been discussing leaf rust prevention without heavy chemistry with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it changes the whole...