gw lagi nimbang2 beli color meter buat ngukur roast level secara objektif. yg paling sering disebut sih Agtron, tp harganya... ya tau sendiri lah. pertanyaan gw buat yg udah pake: - sebeneranya lo...
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...
i keep circling this topic because beginner content often skips the middle step. I keep buying different coffees and still do not know what I actually like yet people either explain things too...
Full packaging automation still looks too heavy for many teams, but manual bagging also becomes painful once volume climbs. I keep hearing good things about semi-automatic setups that reduce handwork...
sudah lama mau angkat topik ini karena sering jadi friction di lapangan. SCA cupping protocol itu memang ada, Q-grader certification dari Coffee Quality Institute juga ada. tapi dalam praktiknya...
Ada satu hal yang cukup ironis di industri kopi sekarang. Di hilir, kita sering lihat harga kopi naik, bahkan jadi "premium". Tapi di hulu, banyak farmer yang justru masih struggle. Cost naik terus...
The more beginner content I read about using a scale from the beginning of brewing, the less sure I become. Some guides make it sound very important, others say do not worry about it yet. I want to...
bringing this up because the discussion is getting louder in my market. More buyers want honest price increases if the explanation sounds real, not polished maybe it becomes real long-term value...
not writing this like a tutorial, just honestly stuck on it. Mixed-temperature drying days are creating weird defects that photos do not show i keep hearing strong opinions, almost none of them...
jadi udah beberapa bulan ini gw eksperimen sama drum speed di mesin Ozturk 5kg gw. awalnya gw kira drum speed itu gak terlalu penting, yg penting gas sama airflow aja. tapi waktu gw coba nurunin drum...
ini beneran bikin frustrasi. gw roast kopi dengan pengaturan yang sama tiga kali berturut-turut: suhu sama, waktu sama, green bean dari lot yang sama juga tapi rasanya bisa beda jauh. kadang oke...
coffee innovation that looks overhyped today looks like one of those ideas that can either become strong long-term asset or just another busy project. I am interested in the boring reality behind it...
Some teams keep adding more roast-side sensors, but the post-drop part still gets less attention than it should. I hear more operators say better cooling tray airflow control gave bigger consistency...
this has been sitting in my head because the industry keeps pushing it faster. Job descriptions for entry-level coffee roles keep asking for mid-level confidence from outside it can look like obvious...
sering denger istilah first crack dan second crack di video roasting tapi gak pernah denger langsung bunyinya kayak gimana sih? kenceng gak? dan biasanya muncul di suhu atau waktu berapa?
baru tau soal model ini dari video di youtube tentang kopi specialty US. jadi dua roaster collab, produce satu lot terbatas, dijual dalam window waktu pendek kayak beberapa hari atau bahkan jam. abis...
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...
gue makin sering denger soal Nordic coffee model, di mana roaster-roaster top Skandinavia itu kenal satu sama lain, saling respect, ada culture for sharing knowledge tanpa takut "dicuri" sama...
ada yang udah implementasi IoT di setup roasting-nya? maksudnya bukan cuma logging lokal, tapi beneran kirim data ke cloud real-time, bisa monitor dari luar lokasi. gue lagi explore ini buat bisa...
seeing more of this lately and still not sure the market is processing it honestly. Hospitality group collabs bring reach and also bring approval chains nobody warned about it sounds good in decks...