Penyajian Kopi Moderen

Archive | Brewing Method RSS feed for this section Inverted Aeropress December 26, 2010 8 Comments Enrico Aryaguna dan saya mencoba metode Inverted Aeropress dari Lukasz Jura yang jadi pemenang kejuaraan dunia alat seduh ini pada tahun 2009. Berbeda dengan metode biasa dimana cap dan filter dipasang terlebih dahulu pada chamber-nya, pada metode terbalik, kedua alat tadi dipasang terakhir sebelum plunger-nya ditekan. Tidak terlalu sulit untuk dicoba, pertama sambungkan plunger dan chamber [...] Read more Brewing Method Inverted Aeropress Aeropress December 23, 2010 15 Comments Selain untuk menyeduh kopi, Aeropress menyebut alatnya sebagai espresso maker, sebuah jargon yang terdapat dalam kemasan mereka sejak alat ini diciptakan tahun 2005 oleh penemunya Alan Adler, seorang dosek teknik mesin dari Stanford. Diklaim sebagai alat yang bisa menghasilkan kopi dengan konsentrasi yang pekat, “coffee and espresso maker”, begitu klaim dalam kemasannya. Read more Brewing Method Aeropress, aeropress coffee & espresso maker 8/130 gram November 8, 2010 13 Comments Anggap saja rasio 8 gram kopi dan 130 gram air ini sebagai awal untuk memulai metode pour over karena pada posting sebelumnya terdapat banyak variasi kedua komponen ini yang bisa dicoba. Kombinasi kopi dan air 8/130 ini adalah favorit saya untuk mendapatkan rasa kopi yang pas, sekali lagi hanya menurut selera subyektif. Silakan mencoba perbandingan [...] Read more Brewing Method Brewing ratio, cara menyeduh kopi, Pour over method Pour Over semakin populer November 7, 2010 41 Comments Beberapa cafe di Jakarta sedang demam metode pour over atau kopi drip sebagai salah satu bentuk penyajian kopi yang mulai digemari di sini. French press memang cukup praktis, tapi tetap harus dibersihkan agar dapat digunakan kembali dengan sedikit resiko pecah bila tak hati2, tapi menyeduh dengan Hario Drip hanya tinggal membuang ampas kopi beserta filter [...] Read more Brewing Method Adi W. Taroepratjeka, drip coffee, Hario Drip Coffee, Mirza Luqman, Pour over method, secangkir kopi Kahve so coffelicious ! October 29, 2010 11 Comments OK, komentar singkat supaya pada penasaran bahwa menyeduh kopi dengan Ibrik itu penuh dengan kejutan. Agak sedikit merepotkan dan seringkali busanya meluap dan mengotori kompor, tapi aromanya memenuhi dapur saya. Membuat kopi Turki tidak sulit, walau agak unik karena kita harus selalu memperhatikan busa atau foam yang akan naik dengan cepat lalu cepat2 menjauhkan ibrik [...] Read more Brewing Method Kahve, Kopi Turki, Turkish coffee Coffee Syphon August 16, 2010 16 Comments (Update cara kedua) Blue Bottle di San Francisco membuat debut dengan alat Syphon yang menggunakan pemanas halogen seharga 20 ribu dolar. Alatnya dibuat oleh perusahaan Hario Glass dari Jepang dan menjadi pertanda kembalinya metode brewing klasik di berbagai cafe di Amerika selain pour over. Alat syphon atau vacuum coffee maker yang saya foto di sini [...] Read more Brewing Method Brewing methods, Coffee Syphon, Hario Glass, Hario Syphon Coffee Maker, maharaja coffee Hario Drip Brewer August 12, 2010 5 Comments Saya baru saja membeli alat ini dari Maharaja Coffee seharga 120 ribu yang untungnya masih tersisa satu karena keterbatasan stock dari pihak Hario. Sayangnya teko Hario Buono tidak tersedia, moga2 Maharaja segera mengimport alat ini untuk melengkapi koleksi Hario saya. Rasanya tidak usah bercerita banyak lagi tentang perusahaan yang selalu terdepan dalam inovasi alat brewing [...] Read more Brewing Method Hario Drip Brewer, Hario Glass, maharaja coffee, Pour over brewing method Tips menyeduh kopi di rumah August 8, 2010 9 Comments Setiap orang punya preferensi berbeda mengenai cara menikmati kopi, walau secara kultur masyarakat Indonesia dikenal dengan penyajian kopi tubruk yang sudah berusia ratusan tahun. Sebenarnya sebagian posting mengenai cara penyajian kopi sudah pernah saya sajikan di beberapa artikel terdahulu, namun ada baiknya kalau kali ini saya integrasikan semuanya dalam satu posting. Hal ini dimaksudkan agar [...] Read more Brewing Method cara menyeduh kopi, Drip Coffee Pot, french press, Hario Drip Coffee, moka pot Warna warni Bialetti August 5, 2010 15 Comments Ini produk terbaru dari Bialetti, perusahaan Italia yang memproduksi Moka Pot. Dinamakan Moka Elettrika, karena menggunakan sambungan listrik sebagai sumber pemanasnya. Terbuat dari material alumunium aloy yang tahan panas dengan cara pemakaian yang praktis sebagaimana yang telah diulas beberapa waktu yang lalu di sini. Bedanya, bila versi terdahulu menggunakan sumber api, atau kompor listrik, Elettrika [...] Read more Aksesoris/Alat Kopi, Brewing Method Bialetti, Bialetti Moka Elettrika, Moka Easy Timer, moka pot, stove pot Filtre Belgique by Bodum May 29, 2010 4 Comments I thought you might be interested with Filtre Belgique, a coffee brewing tool made by Bodum, a German company. The Belgique was bought in Singapore for S$30 to try at home and adding my coffee brewing collection. I always love Bodum’s products for their highest quality and material and become their loyal customer since I [...] Read more Aksesoris/Alat Kopi, Brewing Method Filtre Belqigue

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Espresso – A Three-Step Preparation • DOI: 10.1002/chemv.201000003 • Author: Klaus Roth • Published Date: 13 Mei 2010 • Source / Publisher: Chemie in unserer Zeit/Wiley-VCH • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA Related Articles • News: Furan Flavored Coffee • Magazine: Espresso – A Feast for the Senses • Magazine: Georg Schwedt Awarded Prize • News: Coffee Cream Chemistry The production of a cup of espresso would appear to be a simple three-step process: green coffee beans are heated dry (roasting), then ground to a fine consistency, and finally extracted under pressure with hot water. The basic approach is repeated over 50 million times each day, but unfortunately not always with optimal results. This should really be no surprise since the metamorphosis of a mere 50 coffee beans into a cup of espresso is the purest chemistry – and no culinary masterpiece can be achieved without a basic knowledge of chemistry. The term espresso is derived from the Italian for the verb “express” in the sense of “to force a liquid out of something by squeezing or pressing”. In other words, a distinction is being made from all other forms of coffee preparation: pressure is used to force water near the boiling point through a layer of coffee powder. But observe the man (or woman) operating the espresso machine: First a sieve holder is released and an old batch of coffee grounds is knocked out into a special drawer. Next, precisely 6.5 g of finely ground coffee powder is introduced into the sieve holder and then pressed firmly so as to achieve a uniform distribution. Now the sieve holder is clamped in place, the pressure valve is opened, and extraction begins. After a few seconds the first aromatic espresso flows into a prewarmed cup, and within about 30 seconds the process is complete. We begin by considering the starting material [1]: red berries from the two coffee shrubs Coffea arabica and Coffea canephora var. Robusta. Each berry is roughly 1.5 cm in diameter, and contains two yellow-green beans. Average chemical compositions for green and roasted coffee beans are provided in Tab. 1 [2]. Step 1. Roasting – critical with respect to both aroma and flavor In the first reaction step, green, astringent-tasting raw coffee beans are transformed into the familiar brown, aromatic beans. Up to a temperature of 150 °C the beans simply lose water; true roasting begins only above 160 °C. Chemical reactions — incalculable in number — then take place, and the constitution of the beans changes. The principal product is in fact carbon dioxide. For every kilogram of beans, as much as 12 L of CO2 will be released! Since, during the roasting process, the very thick cell walls of the beans remain intact, released CO2 causes pressure within the cells to increase to as much as 25 bar. In other words, the chemical roasting reactions take place between 160 and 240 °C in tens of thousands of mini-autoclaves. It should come as no surprise that, under these harsh conditions, thousands of new compounds are produced in the course of thermal decomposition of the over 700 so far identified components of green coffee beans, as well as of the many polymeric storage and skeletal components [3]. From a chemical standpoint, coffee is actually the most complex beverage we consume. Figure 1 shows compounds that have reacted during the roasting process. The most reactive are free amino acids and simple sugars like glucose, galactose, and arabinose, as well as the disaccharide saccharose (cane sugar). With increasing temperature, trigonelline 2 and the chlorogenic acids 4 are largely decomposed as well, whereas lipids and caffeine are nearly unaffected by roasting. Chlorogenic acids are esters comprised of quinic acid 3 as the alcohol part and a p-substituted p-hydroxycinnamic acid as the acidic component. The principal representative is chlorogenic acid itself, 4. The name chlorogenic acid stems from a green color observed in the course of its alkaline oxidation, a reaction discovered in the 19th Century. The various brown to black pigments arise through a confusing reaction cascade [4], still not clarified in detail, in which simple sugars like glucose and arabinose, for example, form caramel-like products that can in turn react further with chlorogenic acids to give red to brownish-black humic acids. Parallel to this, free amino acids react with the saccharides by way of Mailard reactions [5] to yield yellow to brownish-black melanoidins. Overall, pigment formation involves substances in every compound class, with the exception of caffeine and the fats. The roasting process plays a decisive role with respect to both aroma and flavour. Although espresso could in principle be prepared from any coffee roast, the more darkly roasted beans are preferred, in which components have undergone more complete thermal decomposition. As a consequence, the proportion of astringent-tasting chlorogenic acids 4 is decreased [6], which explains the softer taste of espresso relative to less strongly roasted coffees. Also, trigonelline 2 is heavily decomposed, producing a multitude of heterocyclic compounds, which in turn contribute to the powerful roasted aroma. Worth noting is development in the process of the vitamin nicotinic acid (niacin) 5. Drinking a cup of espresso actually supplies roughly 15 % of the recommended daily dose of this vitamin! Step 2: Grinding – which increases the surface area available for extraction After roasting, the interior of the coffee beans is full of carbon dioxide as a result of decarboxylation reactions. This serves as a protective gas, preventing undesirable oxidation of aromatic components. Only over the course of several weeks after roasting is the CO2 displaced by air, allowing oxygen to pursue its oxidative mischief: the coffee ages and becomes musty. Grinding releases the protective carbon dioxide, permitting oxidation reactions to begin immediately. Thus, a good cup of espresso can only be prepared from freshly ground coffee. Mechanical grinding of coffee serves to greatly increase its surface area, which in turn facilitates the extraction process. The coffee also becomes heated during grinding, however, and poor milling practices allow temperatures as high as 100 °C to be attained. A good coffee mill is so constructed that the warming phase persists for only a few seconds, and the rise in temperature of the mill’s grist is minimized. The coffee mill is in fact just as important for the quality of espresso as the espresso machine itself. In home brewing this is the place that most often suffers from false economising. Coffee powder for the preparation of espresso should have a particle size in the range 0.3 – 0.4 mm (ordinary filter coffee: 0.4 – 0.6 mm), although the goal is not to achieve homogeneity. On the contrary: only a broad distribution of particle sizes guarantees an optimal throughput time for the hot, pressurized water. Step 3: Extraction – of the most desirable components, from a sensory standpoint Passage of a solvent (hot water) through a solid phase (coffee powder) under pressure is very simple from an apparatus perspective, and is reminiscent in some ways of high-pressure liquid chromatography (HPLC). For laminar flow of a solvent through a cylindrical column (radius r, length L) filled with porous particles (diameter d), Darcy’s law permits derivation of the following expression for approximating the relationship between pressure difference and volume velocity V/t [7, 8]: Such boundary conditions as amount of coffee, water temperature, diameter of the filter, applied pressure, and extraction time have been optimized empirically in thousands of Italian espresso bars over decades. Current established standards are: • Filter radius 3.5 cm, • Quantity of water 30 mL, • Coffee powder 6.5 ± 1.5 g, • Pressure 9 ± 2 bar, • Water temperature 90 ± 5 °C. Prior to extraction the coffee powder is dry, so it takes several seconds before the first espresso trickles into the cup. After that, one would expect a constant volume velocity to be established, which, with the proper particle size and machine dimensions, would lead to the desired cupful of espresso in 30 ± 5 s. Figure 2 displays a set of actual experimental findings. Somewhat sheepishly, it must be acknowledged that preparation of a cup of espresso is evidently much more complicated than a typical high-pressure chromatography run, since the theoretical predictions don’t correspond at all with practice. So where is the error in reasoning? The following brilliant experiment, devised by Baldini and Petracco [9], sets us on the right track: The extraction process is interrupted after 12 s, the filter cake is inverted through 180°, after which extraction is resumed. Following this step, which amounts to a reversal of the flow direction, an identical flow profile is registered (see Fig. 2). It follows that neither the extraction itself nor swelling of the coffee powder is responsible for the observed phenomenon, but rather some sort of time-dependent hydraulic resistance. A glance through a microscope reveals that grist from the coffee mill is not homogeneous (see Fig. 3). Under the applied pressure, as a water front moves it carries with it the smallest coffee particles, which then travel past the larger ones to congregate at the bottom of the layer of coffee powder. The resulting partial blockage leads to an increase in hydraulic resistance, and the flow velocity decreases (see Figs. 2a, b). In the experiment described, if the flow direction is now reversed, small particles again move in the flow direction (see Fig. 2c). At first the hydraulic pressure decreases, because the “blockage” disappears (see Fig. 2d) until small particles once again collect — at the other end — and hydraulic resistance increases once more (see Fig. 2e). But the chemical processes occurring in an espresso machine are even more complex. During the brief extraction period, equilibrium cannot be established between the phases, and only 75 % of the highly soluble caffeine is extracted. This incomplete extraction would at first appear to be a shortcoming, but in fact perfection lies in this defect: many components with undesirable sensory effects are left behind, as a result of which espresso is more readily digestible than ordinary brewed filter coffee. It is not just water-soluble compounds that are extracted; the hot water also causes the melting of lipids that have diffused to the surface after roasting, and the rapid streaming between coffee particles leads to formation of a fine lipid emulsion, with drop sizes between 0.5 and 1.0 µm. Dissolved in these fat droplets are aromatic substances that would otherwise evaporate upon departure of the hot liquid. But there is no need to worry. The fat content of espresso is very low, and even those obsessed with such things have absolutely no reason to suffer a guilty conscience over a mere 9 kcal. Prof. Klaus Roth Freie Universität Berlin, Germany. The article has been published in German in: • Chem. Unserer Zeit 2003, 37 (3), 215–217. ________________________________________ References 1. H. G. Maier, Chem. unserer Zeit 1984, 18, 17. DOI: 10.1002/ciuz.19840180103 2. A. Illy, R.Viani, Espresso Coffee: The Chemistry of Quality, Academic Press, London 1998. 3. I. Flament, Coffee Flavor Chemistry, John Wiley & Sons, Chichester 2002. 4. R. Viani, Ullmann’s Encyclopedia of Industrial Chemistry, Vol. A 7, Wiley-VCH, Weinheim 1996, 315–339 5. M. Angrick, D. Rewicki, Chem. unserer Zeit 1980, 14, 149. DOI: 10.1002/ciuz.19800140503 6. R. Viani, AU J. Technol. 2002, 6 (1), http://www.journal.au.edu/au_techno/2002/jul2002/index.html 7. C. F. Poole, S. K. Poole, Chromatography Today, Elsevier, Amsterdam 1991. 8. H. Engelhardt, Hochdruck-Flüssigkeits-Chromatographie, Springer, Berlin 1977. 9. G. Baldini, M. Petracco, 7th Conf. Eur. Cons. Math. Ind. 1993, cited in [2]. ________________________________________ In part 2 ... Espresso - A Feast For the Senses Klaus Roth describes the thrill of anticipation commencing with a scintilating glance at the crema, the foamy consolidated surface layer of an espresso. This arises through an interplay of emulsified fats, denaturatedd proteins, and surface-active compounds. ________________________________________ Other articles by Klaus Roth published by ChemViews magazine: • In Sparkling Wine, Champagne & Co Klaus Roth shows that only chemistry can be this tingling DOI: 10.1002/chemv.201000042 • In Chemistry of a Hangover — Alcohol and its Consequences Klaus Roth asks how a tiny molecule like ethanol can be at the root of so much human misery? DOI: 10.1002/chemv.201000074 • In Chocolate — The Noblest Polymorphism Klaus Roth proves only chemistry is able to produce such a celestial pleasure DOI: 10.1002/chemv.201000021 • In The Chemist’s Fear of the Fugu Klaus Roth shows the chemist’s fear of the fugu or pufferfish extends as far as the distinctive and intriguing poision it carries DOI: 10.1002/chemv.201000104 Also of interest: • Coffee Cream Chemistry Article Views: 12091

Kupi Takengen

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Kopi Gayo ke Ciwidey Jabar

Kopi Gayo Organik dari Ciwidey Ada juga yang bilang kopi Gayo dari Bandung Selatan, itulah kopi organik dari Ciwidey. Kopi ini juga dihasilkan dari daerah Pangalengan. Penulis agak bingung mendengar kopi Gayo ada di Ciwidey, rupanya kopi arabika ini sering dibeli dan diolah serta dijual dengan nama dagang Kopi Gayo.Kopi ini ditanam dilahan hutan pinus milik PT Perhutani. Diharapkan dengan penanaman kopi ini masyarakat tidak merambah hutan lebih jauh. Kopi ini adalah kopi organik tulen , walaupun tanpa sertifikat resmi. Mereka memupuk hanya dengan kompos yang dibuat dari pupuk kandang dalam jumlah yang cukup. Ternyata memang tanaman kopi diantara pohon pinus tumbuh sangat baik, tanaman ini dapat dipanen pada umur ketiga, bahkan pada umur 2 tahun seringkali telah ada buahnya. Fakta ini telah membuat petani kopi didaerah ini bersemangat dan mempunyai harapan yang besar pada tanaman ini. Ada keinginan dari para petani di Ciwidey ini mencari bapak angkat, agar kopi organik yang mereka hasilkan dapat dibeli dengan harga yang lebih baik. Potensi produksi saat ini sekitar 50-70 ton/tahunnya. Memang sudah banyak para pedagang masuk kepada mereka, namun yang diinginkan adalah suatu kemitraan yang saling menguntungkan. Kepala Desa setempat yang juga petani kopi aktif mengajak warganya untuk menanam kopi organik ini disaung miliknya sendiri dibawah hutan pinus yang rindang. Tempat ini sering digunakan sebagai tempat diskusi. Paling tidak katanya kalau warga punya penghasilan yang baik, tentu pembayaran PBB dan iuran lainnya akan lancar. Diantara petani ada yang telah mampu membuat pembibitan sendiri. Bibit dibeli dari BPP Jember katanya, jadi tentu varitasnya dapat dipertanggung jawabkan. Bibit ini disebarkan kepada warga yang membutuhkannya. Dan yang cukup menggembirakan ternyata mereka telah mempunyai perencanaan yang matang dan visi yang membuat mereka punya harapan. Jika ada perusahaan yang berminat menjadi bapak angkat petani kopi organik ini, silahkan menghubungi redaksi Media Perkebunan, kami berharap para petani tersebut mendapat bimbingan, kepastian dan kesejahteraan yang lebih baik.(MH).

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Gayo Coffee

Gayo Coffee Gayo Gayo is a tribal name that inhabit this area. A majority of people living as farmers Gayo Coffee. Varieties of Arabica coffee species dominate developed by Gayo coffee farmers. Arabica coffee production resulting from the Gayo Land is the largest in Asia Coffee Gayo (Gayo Coffee) is one commodity that comes from the Gayo Highlands. Coffee plantations have been developed since 1908 is thriving in Regency Bener Meriah and Aceh Tengah. Both regions are located at an altitude of 1200 m above sea level has the largest coffee plantations in Indonesia, with a width of approximately 81,000 hectares. Each 42,000 ha in the Bener Meriah regency and the remaining 39,000 ha in Central Aceh Regency. Top dedication and cooperation in maintaining the quality of his Gayo Coffee, Union Gayo Organic Coffee Farmers (PPKO) in the Land Gayo has received the Fair Trade Certified ™ by the International Fair Trade Organization. Certification is increasingly steady the Kopi Gayo Organic Coffee as the best in the world. Coffee Bean Coffee Farmer in Gayo Highland Drying Coffee Cultivated In Traditional Organic coffee plantation owned by the people on the slopes of a steep hill, planted in intercropping with crops Lamtoro, oranges, and avocado as a shade plant and erosion prevention. The average age of coffee plants ranged 10 years, even many who are over 30 years. Arabica coffee plants are dominated by the type Ateng, East Timor and Jember. "Lamtoro good for coffee plants. Its roots help soil fertility and prevent erosion. If leaves are good for shade coffee plants, "said Swari, coffee farmers in Mount Elephant Timang Mulie Bener Meriah. "In addition to the shade, citrus and avocados in the piggy bank can make the coffee a bad season, and sold in local markets," he added. June to August was a bad season of coffee, and coffee production has dropped dramatically. "In a bad season, I can get 3 cans of grain (parchment) coffee in 15 days. But if fit harvest, can get 40 cans of grain in 15 days, "added Julmansyah which has approximately 2000 coffee trees 1 ha of land diluas hers. One can of coffee grain bamboo is equivalent to 10 or 11 kg of grain. Farmers generally use one bambo (1 bamboo = 1,1-1,2 kg) or cans. Normal harvest occurs in September and December each year. In January to May, farmers still harvest although the numbers are not for harvest. The price of coffee at the farmer level to follow the world price is pegged to the dollar. "When the crisis of 1997 - 1998, farmers here affluent - prosperous. At that time, each farmer could buy a train (motor-ed) for their children, "according to a peer Heri and Swari Julmansyah explained. Currently coffee prices ranged Rp.9.000-10.500/bambo coffee at the level of grain farmers. While the coffee beans in the collector reaches Rp. 18,000 to 19.500 / kg with 18% water content. Coffee cultivation is hereditary people. Following the model of the Dutch plantation, spacing between coffee plants about 2-3 feet, under the auspices of the distance between Lamtoro 10 meters. Growing cycle, plant distances closer Lamtoro to prevent erosion. And any copies stem hole which is about 0.5 meters (local farmers call it "wind hole"-ed) to mengkomposkan leaves, weeds and bark that have been rotten coffee, and even manure. "The hole is made in order to wind the compost that we make 'not run the water carried away, but stuck in the vent near the coffee plants that are more crooked underneath," explained Swari. "If there are mushrooms stems and stem borers, we usually cut stem disease of coffee. Weariness when coffee plants exposed to fungal root disease, farmers' not a choice but to pull it out and replace with new plants, "said Sumiran, farmer and coordinator of ICS (Internal Control System) PT. Indo Bonkawan in CafCo-Mulie Hill, Elephant Timang Bener Meriah district. Lots of animals that can be found in farmers' gardens. "In addition to birds, many found in civet, squirrels, labalaba, lizards, snakes, and monkeys. Pigs usually appear before dusk and at night. Pigs like to dig the ground under the coffee plants, sometimes making landslides. But some farmers are also pleased garden arrival pig, because it helps soil fertility, "added Sumiran. "The fruit is hollow inside black lice make coffee beans damaged and lost weight. This disease is difficult to overcome the farmers, "said Sumiran explain Fruit borers disease Coffee (PBKo) caused by the beetle (Hypothenemus hampei). From the observation in the field, there are some farmers who have started using traps (traps) are covered in red glue (containing insect sex hormone-pheromone) that beetles attracted and trapped into the tool. "Farmers let the fruit is hollow. Fruit is still red and quoted (pick-ed) like a ripe coffee fruit. Hollow fruit separated during washing after grinding grain. Typically, the fruit of the black hole would float when washed, then separated, "explained M. Salam, farmers in the village of Timang Bénara müde Elephant. During harvest, from morning until late afternoon sun-dried coffee beans filled the streets of the village and home pages or mosque. Farmers are left hanging without a covered coffee beans. They use a tarp to drying. While in the coffee gardens appear bustle of the coffee pickers and plantation owners to pick and transport fruit from the land of coffee. "It's hard to find workers during the coffee harvest, all the people busy with their respective garden," said M. Regard. People of Aceh Tengah and Bener Meriah will have at least 0.5 ha of coffee plantations, so during the day during harvest, farmers find difficult at home. From the Garden to the glass coffee The fruits are picked ripe coffee in the land. Sometimes on a steep hillside, with a lively coffee pickers move from one coffee bar to another bar. Fields of organic coffee in the hills are generally steep, is about 1-2 km from the township. Many kebunkebun can not be bypassed by the motor, so that farmers have to shoulder the coffee fruit to the nearest highway, then the carrier with the motor to the house. To separate the skin from the seeds of coffee, ground coffee first, almost every house in Gayo land has good coffee mill driven by a dynamo or human power. Once separated from the peel, coffee beans contain a lot of mucus, the coffee beans should be washed with water repeatedly until the mucus away. Then the coffee beans in drying for 1-2 days in the scorching heat until it reaches the water content of 18% -20% (grain). Once dry, then the coffee beans are roasted (fried without oil) and then crushed or ground up into powder until smooth. The bean is ready to be brewed and enjoyed. Robusta coffee caffeine levels two times higher compared to arabica coffee, but people prefer Indonesia Robusta coffee than Arabica coffee. Said coffee drinkers, it was more appropriate. Therefore the arabica coffee that is made for household consumption in Gayo land, usually mixed with robusta coffee. When coffee for export, farmers sell coffee beans (grain) to a collector who was in each village. Then the grain is dried again in the sun until the water content of 15-18%. Water yield of coffee is ready to be sold to a large collector for water-yield dried to less than 13 percent. Then the coffee beans in-Huller, the sorting and packaged for export ready. This coffee beans are further processed and ready to welcome you to drink in large cafes. (Organic / General P)

Kopi Gabah Arabika Gayo

Kopi Gabah. Kopi gabah adalah kopi hasil olahan dari buah merah atau cherry. Masih memiliki kulit tanduk.