Kopi

Green Bean Types and Time Temperature Profiles To develop an effective roast protocol, I recommend dividing green coffee beans into the following four categories: I). Hard bean types: Roast these coffee with high initial heat and moderate heat in the final stage of the roast process. Examples: Kenya AA, Guatemala SHB and almost any coffee grown higher than 5,000 feet. II). Medium hard bean types: Roast these coffees with moderate initial heat and moderate heat in the fi nal stage. Examples: Brazil, Sumatra, Java and most Latin American coffees grown lower then 5,000 feet. III). Soft bean types: These coffees should be roasted with low to moderate heat during the entire process. Example: Hawaiian coffees, Caribbean types and beans grown lower than 3,500 feet. IV). Fresh-crop coffees: These coffees normally have a bean structure that is not settled or hardened yet, especially if the coffee did not have its required resting or curing time. During the first 3–5 minutes, the operator should

How Green Coffee Quality Affects Roasting MOISTURE CONTENT In roasting, the moisture content of the green bean plays an important role. Under normal conditions, green coffee beans have a moisture content of 10–12 percent. The moisture content will fluctuate freely with the relative humidity content of the ambient air. In cities like Amsterdam and San Francisco, relative humidity levels throughout the year are nearly perfect for storing green beans over a length of time, and for slowing down the aging process of green coffee. This also reduces the likelihood that the roaster operator has to change roast profi les to compensate for possible variances in green coffee moisture. The moisture inside the green beans is partially free or is present as bound moisture and contained in the carbohydrate molecules. bWe can summarize the roasting process as a three-stage cycle: The drying phase is when the moisture content of the coffee is reduced to about two percent. During this phase, the “free”

There are two temperature thresholds called "cracks" that roasters listen for. At about 205–207 °C, beans will emit a cracking sound. This point is called "first crack" → bean doubles in size, becomes a light brown color and experiences a weight loss of approximately 5%. When the beans are at about 224–227 °C, the beans emit a "second crack." This is the dividing point between medium and dark roasts. Ada dua ambang batas suhu yang disebut " cracks " yang roasters dengar .  Pada sekitar 205-207 ° C , biji kopi akan memancarkan suara retak . ini Titik ini disebut "crack pertama" → biji kopi ganda dalam ukuran , menjadi warna coklat dan mengalami penurunan berat sekitar 5 %. kapan kacang berada di sekitar 224-227 ° C , kacang memancarkan " celah kedua ." Ini adalah titik pemisah antara menengah dan gelap . JAVA PREANGER COFFEE ADDICT! Fadillah Satria

45'Civet Coffee Kopi Luwak adalah seduhan kopi menggunakan biji kopi yang diambil dari sisa kotoran luwak /musang kelapa. Biji kopi ini diyakini memiliki rasa yang berbeda setelah dimakan dan melewati saluran pencernaan luwak. Kemasyhuran kopi ini di kawasan Asia Tenggara telah lama diketahui, namun baru menjadi terkenal luas di peminat kopi gourmet setelah publikasi pada tahun 1980-an. Biji kopi luwak adalah yang termahal di dunia, mencapai USD 100 per 450 gram . Sejarah Asal mula Kopi Luwak terkait erat dengan sejarah pembudidayaan tanaman kopi di Indonesia. Pada awal abad ke-18, Belanda membuka perkebunan tanaman komersial di koloninya di Hindia Belanda terutama di pulau Jawa dan Sumatera. Salah satunya adalah bibit kopi arabika yang didatangkan dari Yaman . Pada era "Tanam Paksa" atau Cultuurstelsel (1830—1870), Belanda melarang pekerja perkebunan pribumi memetik buah kopi untuk konsumsi pribadi, akan tetapi penduduk lokal ingin mencoba minuman kopi yang terk