sejak beberapa tahun terakhir belanja equipment home brewing meningkat drastis. yang dulu cuma pour over dan french press sekarang sudah merambah ke espresso manual lever, grinder flat burr serius...
Recently I have been discussing setting reorder points for bags and valves with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it changes the whole...
this one keeps coming back around me lately. Overtime is being used as planning tool and everyone pretends it is temporary 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. Cross-border collabs lose energy quickly when sample shipping stays slow from outside it can look like obvious progress...
traceability video content from farm to cup 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...
I cleaned one exhaust path that was only slightly restricted by chaff, and the next batches tasted more open than I expected. Since then I wonder how many roast problems are actually maintenance...
sekarang supply ke 4 outlet cafe yang berbeda lokasinya. masing-masing punya permintaan yang beda-beda: frekuensi order, quantity, blending preference, bahkan jadwal delivery. masalahnya makin ke...
gw liat-liat video roasting di youtube, ada yang roastingnya cuma 8 menit ada yang sampai 20 menitan yang mana yang bener? kalau terlalu cepat apa kopi jadi kurang matang? kalau terlalu lama apa...
throwing this here because the topic is getting louder and my confidence is not getting better. Small labs are copying bigger QC systems without the staffing to keep them alive forum talk makes it...
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...
My confusion with choosing a good freight forwarder for coffee import is that the idea makes sense on paper, but practical execution looks much less clean. The more I ask around, the more I hear...
I feel that choosing a first hand grinder 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 helpful for...
not writing this like a tutorial, just honestly stuck on it. Small teams are overusing urgent mode and forgetting what normal planning looks like i keep hearing strong opinions, almost none of them...
this has been sitting in my head because the industry keeps pushing it faster. Good applicants leave when interview timing drags without updates from outside it can look like obvious progress. inside...
this one keeps coming back around me lately. Forecast accuracy barely improves if sales input is still optimistic guesswork on paper it should be cleaner than this. real batches say otherwise. one...
seeing more of this lately and still not sure the market is processing it honestly. Salary bands in coffee job posts are still rare and that is costing the industry good people it sounds good in...
this has been sitting in my head because the industry keeps pushing it faster. Certification matters less than learning speed in many real hiring decisions from outside it can look like obvious...
not writing this like a tutorial, just honestly stuck on it. Fresh crop excitement makes me charge hotter than I should i keep hearing strong opinions, almost none of them survive every context. some...
market kopi RTD (ready-to-drink) itu sedang tumbuh gila. tahun lalu pembahasan di beberapa confrence regional menyebut growth rate segmen ini bisa sampai high single digit hingga double-digit percent...
My confusion with delivery route planning for local wholesale 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...