ada protocol praktis yang gue pakai buat quick-detect over-fermented lot di cupping table sebelum itu kontaminasi seluruh session. berguna banget kalau cupping banyak sample sekaligus. langkah...
I want to hear real field experience about washing channel cleanliness and quality improvement. In theory it sounds useful, but inside daily work it also looks like one more variable to control. Some...
ada yang bisa bantu klarifikasi posisi resmi infused coffee di ecosystem specialty? yang gw tau sejauh ini: ada teknik inject atau soak flavor compound ke green bean sebelum roasting. hasilnya di cup...
Recently I have been discussing safe water activity range before export with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it changes the whole...
lagi coba co-fermentation batch kecil dengan passion fruit dan mau sharing hasilnya sekalian penasaran pengalaman yang lain. batch pertama: arabica cherry dari kebun langganan, ditambah jus passion...
Some coffees are very loud on first table, but after that they feel narrow for different roast styles. I wonder if part of processing trend is too focused on first cupping wow effect. Is roast...
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...
this one keeps coming back around me lately. Carbonic-style experiments are spreading faster than teams can document them well on paper it should be cleaner than this. real batches say otherwise. one...
topik ini makin kritikal di posisi saya sebagai sourcing yang kerja sama dengan roastery di beberapa negara. dua tahun lalu, traceability yang diminta buyer paling jauh sampai ke: nama farm atau...
I want to hear real field experience about layered drying under unstable weather. In theory it sounds useful, but inside daily work it also looks like one more variable to control. Some people around...
jadi kemarin cupping bareng beberapa teman dan ada lot yang labelnya 'anaerobic honey infused cinnamon bark'. cup-nya menarik banget, ada warm spice notes yang cukup pronounced, bright, dan complex...
throwing this here because the topic is getting louder and my confidence is not getting better. Strong first cupping scores are hiding weak storage readiness on some lots forum talk makes it sound...
Many people talk loud about experimental processing, but I keep hearing more roasters ask about drying style. Some say slower low temperature drying gives cleaner roast expression and less rough...
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...
sudah kerja di pengolahan cukup lama dan salah satu hal yang paling sering bikin lot direject buyer atau dapat keluhan adalah over-fermentation yang tidak terdeteksi sampai di tangan roaster...
Recently I have been discussing how long to hold parchment before milling with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it changes the whole...
My confusion with fermentation tank temperature control on small scale is that the idea makes sense on paper, but practical execution looks much less clean. The more I ask around, the more I hear...
this one keeps coming back around me lately. Water activity numbers look good, then warehouse behavior tells a different story on paper it should be cleaner than this. real batches say otherwise. one...
Before, many roast buyers only saw process label and maybe moisture sheet. Now some producers send drying curve, temperature notes, cherry condition, even simple daily logs. For roasters, is this...
Recently I have been discussing optical sorter ROI for a medium-size mill with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it changes the whole...