The Coffee Forum

Photo 9. Roaster Machine  (right), Hand Grinder (black) and Electric Grinder (red).  Mesin Penyangrai (kanan), Pembubuk Tangan (hitam), dan Mesin Penggiling (hitam). See more: Photo 1. Cupping Laboratory of mine .   Laboratorum Uji Cita Rasa milikku . Photo 2.  Cupping glass, roasted bean and green bean.    Gelas Cicip, Biji Sangrai, dan Biji Hijau. Photo 3.  Grinding.    Pe nggilingan . Photo 4.  Fragrance.  Wangi. Photo 5.  Writing on Cupping Form.  Mengisi Cupping Form Photo 6.  Pouring of hot water.  Menuangkan air panas. Photo 7.  Spoon.  Menyendok. Photo 8.  Tasting.  Mencicipi. Photo 9.  Roaster Machine  (right), Hand Grinder (black) and Electric Grinder (red).  Mesin Penyangrai (kanan), Pembubuk Tangan (hitam), dan Mesin  Penggiling  (hitam). Photo 10.  Roasted Bean.  Biji Sangrai Kopi. Photo 11.  Roasted Bean.  Biji Sangrai Kopi. Photo 12.   Roasted Bean of Aleale Specialty Coffee; roasted on 23 March 2012. Kopi Sangrai dari Kopi Spesialti Ale

Coffee Roaster (Dalam Bahasa Indonesia   Penyangrai Kopi ) A roaster must have knowledge and experience in roasting method.  Coffee Roasting Method is very important for determining taste and fragrance of coffee.  Using the right method in roasting bean by expert roaster  will produce highest quality of roasted bean or ground coffee indicated by tasty and fragrant coffee.  Coffee Roasting Method is comprising bean providing and roasting process.  Bean provided must be : 1.  Bean that passed Cupping Test . 2.  Bean having low water content. 3.  Pure bean of coffee which are not mixed with other non-coffee materials. 4.  Healthy bean which are free of additive chemicals. 5.  Uniform bean in size and weight. 6.  Perfect bean which are faultless. Roasting process comprises length and temperature of roasting.   In principe, roast the bean with right length and temperature.   Too long roasting time and low temperature will produce bland taste.  Too short time

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

Coffee Roaster, Coffee Maker and Coffee Cupping Session It was a great time to have extraordinary experience from Cupping Session with Coffee Stakeholders at Samosir Island. The cupping session was: Location : Hotel Tiga Besar, Pangururan City, Samosir Regency, North Sumatra Province of Indonesia. Date: Saturday, 10 March 2012  Participants :   Sabam Malau (Chaiman of  NSCF-North Sumatra Coffee Forum) Jornang Sinaga (Member of SCF-Samosir Coffee Forum; He is also a coffee farmer) Monang Gurning (Member of SCF-Samosir Coffee Forum; He is also a coffee farmer) Mangisi Dedy Putrawan Sinaga (Coffee Processor at Samosir) Sardi Gurning (Coffee Agent/Collector at Samosir) Marie-Anne Rogers (Coffee Technician at Masteroast, Peterborough, United Kingdom)    The objective of the cupping session: To expose cupping method to farmers, processor and agent of coffee at grass root level. To let them experience their coffee taste, and to educate them the correlation

Laboratory of Coffee Cupping. Laboratorium Uji Cita Rasa Kopi. To create taste of coffee is a science and art.  Menciptakan cita rasa kopi adalah ilmu dan seni. Coffee Cupping Laboratory of mine. I sell only green bean, roasted bean and ground of coffee which pass the cupping test. Laboratorum Uji Cita Rasa milikku. Saya menjual hanya biji hijau, biji sangrai dan bubuk kopi yang lulus Uji Cita Rasa. Photo 1. Cupping Laboratory of mine See more: Photo 1. Cupping Laboratory of mine .   Laboratorum Uji Cita Rasa milikku . Photo 2.  Cupping glass, roasted bean and green bean.    Gelas Cicip, Biji Sangrai, dan Biji Hijau. Photo 3.  Grinding.    Pe nggilingan . Photo 4.  Fragrance.  Wangi. Photo 5.  Writing on Cupping Form.  Mengisi Cupping Form Photo 6.  Pouring of hot water.  Menuangkan air panas. Photo 7.  Spoon.  Menyendok. Photo 8.  Tasting.  Mencicipi. Photo 9.  Roaster Machine  (right), Hand Grinder (black) and Electric Grinder (red).  Mesin Peny

Buy Coffee Ecoscofas I sell  BEAN of ECOSCOFAS COFFEE si nce 30 November 2011 . The profit will be used to promote coffee and to increase sustainability of quality and quantity of coffee production through creative coffee value chain. Direct beneficieries will be 9,500 coffee farmers and processors while indirect beneficieries will be hundreds of coffee collectors, exporters, importers, and millions of coffee drinkers or coffee lovers including you-perhaps.     You can buy BEAN of ECOSCOFAS COFFEE (of A rabica Coffee) only  from me. Best quality, outstanding cupping. Three types: Masterpiece,  Platinum and Gold Bean.  Kilograms per delivery.  S ingle origin or blend origins. B ased on subregencies of North Sumatra Province of Indonesia, origins are  Sidikalang/ Dairi, Pakpak Bharat,  Samosir Island, Lintong/ Humbanghas , Simalungun, Tapanuli Utara, Tobasa,  Karo,  and Mandheling/Tapanuli Selatan . W ith a fair price,  I buy the  red ripe  cherry direc

Q Grader of  Coffee Bean Certificate of Completion of the 3 rd  Indonesian Q-Grader Course of Arabica Coffee 7-12 November 2011 at Kopi Bali House, Sanur, Bali was awarded to me and my friends by Rocky Rhodes, and he said  “Congratulation” to us. The Certificate was signed by Ted Lingle (Executive Director of Coffee Quality Insttute, CQI, USA) and Rocky Rhodes (Principal Instructor of International Coffee Consulting, ICC, USA). Photo 1. Rocky Rhodes gave  Certificate of Completion of  Q-Grader Course of Arabica Coffee to  Dr. Sabam Malau (right)  What is Q-Grader Course? The following is written on the Certificate of Completion of the Q-Grader Course: “In recognition of completing the curriculum of cupping training designed to teach the basic sensory skills and expertise required in the evaluation of coffee through standardized methods of cupping and grading established by the Technical Standards Committee of the Specialty Coffee Association of America, this certifica