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Penyangrai Kopi (Coffee Roaster)

Penyangrai Kopi (In English language Coffee Roaster)

Metode Sangrai Kopi (Coffee Roasting Method) sangat menentukan rasa dan wangi kopi. Menyangrai kopi dengan cara yang benar oleh penyangrai ahli akan meghasilkan kopi bubuk berkualitas tinggi yang ditandai dengan rasa yang gurih dan wangi yang harum.

Teknik sangrai mencakup Penyediaan Biji dan Proses Sangrai. Penyediaan Biji haruslah dilakukan sedemikian rupa sehingga biji hijau mentah yang disediakan haruslah:
(1) Kopi Lulus Uji Cita Rasa (Cupping Test),
(2) Kadar air yang sesuai,
(3) Kopi Murni, artinya tidak tercampur dengan bahan-bahan bukan kopi,
(4) Kopi Sehat, artinya bebas dari bahan-bahan kimia aditif,
(5) Kopi Seragam, artinya biji-biji berukuran seragam,
(6) Kopi Sempurna, artinya biji tanpa cacat. 

Proses sangrai mencakup lama dan temperatur sangrai. Prinsipnya, sangrailah dengan lama yang tepat dan temperatur yang pas.  Biji yang  disangrai dengan waktu yang sangat lama pada temperatur rendah akan menyebabkan minyak dan senyawa-senyawa kimia penting terbang sehingga kopi terasa hambar.  Biji yang disangrai singkat pada temperatur tinggi akan menyebabkan biji tidak matang merata, artinya kulit luar terlihat matang tapi bahagian dalam tidak matang.  Lama sangrai dan temperatur disesuaikan terhadap hasil akhir yang akan dicapai.  Setelah tingkat sangrai dicapai, keluarkan biji dari wahana, dan dinginkanlah biji di atas wadah.


Mesin sangrai boleh berupa mesin sangrai buatan dalam negeri atau luar negeri.  Sumber panas bisa dari listrik, gas atau  kayu.  



Gene Cafe Roaster, Grinder Latina N600, Hand Grinder, dan Coffee Moisture Mac Pro di Laboratorium Uji Cita Rasa milik saya.

Seorang penyangrai perlu memiliki pengetahuan dan pengalaman dalam teknik menyangrai untuk dapat menghasilkan kopi bubuk yang gurih dan harum. Bila dilatarbelakangi oleh kecintaan terhadap kopi, penyangrai tersebut akan menghasilkan kopi bubuk yang sempurna.

Terima kasih.
Salam kopi, tanda C.

Dr. Ir. Sabam Malau

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