Coffee Knowledge
What do you think delicious coffee looks like?, Sweet like sugar?, Bitter like medicine?, Sour like vinegar which is actually uncomfortable for your body, like there is resistance in your sense of taste?, or Balance?
In general, all drinks or food that taste perfect is BALANCE, all our taste buds feel the optimal thing for all tastes, there is no one taste that is higher than average.
Some tastes and aromas as well as bad consequences after drinking coffee are usually caused by DEFECTS that affect, DEFECTS in COFFEE are caused during processing from the garden to your cup, so COFFEE IS NEVER WRONG..!!, IT'S THE PROCESSOR'S WRONG..!!.
OPTIMAL COFFEE comes from NUTRITIONAL CERRY FRUITS, free of MOLD, FERMENT, and OTHER BEAN DEFECTS or DEFECTS DUE TO STORAGE, DURING THE ROASTING AND BREWING PROCESS.
Optimal Coffee
To avoid defects from the coffee beans to the cup, there are several defects that must be avoided when coffee is processed, including:
Not nutrient dense - In coffee plantations
Ferment - In the coffee plantation and in the post-harvest process
Moldy - In the post-harvest process
Black seeds - In the post-harvest process
Earthy - In the post-harvest process
Broken Seeds - In the post-harvest process
Musty - In the storage process
Burnt - During the roasting process
Roasted, not yet cooked - In the roasting process
Brewing is not optimal - During the brewing process
How to process Optimum Coffee
Optimal Plantation
Selecting coffee species and varieties that suit the location of the plantation, altitude, soil fertility, shade trees, then caring for the coffee trees and plantation as well as the correct harvesting process when the coffee cherries are optimally ripe.
Optimal Post-Harvesting
Harvest optimal ripe coffee and then select the optimal post-harvest process according to needs and conditions. The most important thing in this process is that the producers know the critical point for defects to appear in the coffee. and it is best to avoid processes that are at risk of defects occurring during the post-harvest process
Optimal Roasting and Storage
Specialty coffee for drinking needs to be roasted using the Millard process to get the required roast profile. Roasted coffee will be optimal as long as it avoids defects caused by the roasting process such as burning or even undercooking. For this reason, it is necessary to know and recognize optimal roasting processes and methods, such as work safety procedures, types of roasting equipment and their characteristics, the ratio of the volume of the roasting chamber to the amount of coffee being roasted and the calorie settings required.
Optimal Coffee Brewing
It is important to know the extraction process of the roasted coffee profile for the brewing you or your customers need. Many factors influence changes in taste and aroma, such as the type of extraction equipment, water pressure and type of water, filter, water temperature and grind size. and all factors that influence changes in taste and aroma during the brewing process, even though the coffee raw materials are good, if the brewing process is not optimal, it will affect the taste and aroma which are not optimal.
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