Jenis Defect Coffee

Dalam menentukan standar qualitas kopi bisa dibilang gampang-gampang susah, karena selain secara alami ada juga beberapa jenis faktor dan juga penggolongan defect Kopi itu sendiri.
Dan dalam hal ini Green Beans itu dapat digolongkan ke bebrapa jenis dari mulai : Blue-Green, Bluish-Green, Green, Greenish, Yellow-Green, Pale Yellow, Yellowish, Brownish.

Kelembapan dalam Green Coffee : dalam proses pencucian biji kopi diharapkan kandungan air yang terkandung adalah 10-12% dan angka ini menjadi standar SCAA dalam penentuan klasifikasi penetuan Green Beans.

1. Full Black
    Ini adalah Defect yang menimbulkan seluruh atau sebagian biji kopi itu berwarna hitam. Jika seluruh biji kopi berwarba hitam maka bisa dianggap adalah Primary Defect, dan jika mengalami kurang dari setengah atau setengah biji kopi maka bisa dianggap Secondary Defect.
Faktor yang menyebabkan ini terjadi antara lain adalah micro-organisms.
Efek yang ditimbulkan rasa yang asam, rasa yang kurang dapat dinikmati , serta pahit.

2. Foul Sour
    Ini adalah Defect yang terjadi karena faktor microbal, ciri dari bij yang dapat dilihat secara visual adalah adanya bintik hitam pada biji kopi. Jika Foul Sour tercampur dalam proses roasting maka akan mempengaruhi terhadap biji kopi lainnya yang akan mempengaruhi tingkat keasamaan biji kopi lainnya. Hal yang menyebabkan terjadinya antara lain; biji yang terlalu matang, biji yang telah jatuh dalam proses picking, kontaminasi air dan buah.

3. Fungus Damage
    Ini adalah Defect yang kebanyakan terjadi karena fungi dari Aspergillus, Penecillium genus yang menyerang biji kopi, hal ini terjadi karena faktor temperatur udara dan juga kelembapan daerah dimana biji kopi itu tumbuh. Dalam kasus ini lebih banyak disebabkan oleh faktor alam.

4. Foreign Matter
    Ini adalah Defect yang kebanyakan karena benda asing yang bukan bagian dari biji kopi dan juga tanamannya. Semisalnya kayu, batu dan benda-benda lainnya. Hal ini akan merusak biji kopi itu dan juga alat yang kita gunakan.

5. Dried Cherry
    Ini adalah Defect yang terjadi karena adanya buah kopi yang tidak sukses dalam poses sorting dan hulling kopi itu sendiri, kebanyakan buah cherry yang kering ini akan bisa mudah terlihat dalam proses sorting sebelum atau sesudah kopi itu diroasting.

6. Severe Insect Damage
    Ini adalah kerusakan yang disebabkan oleh hama yang menyerang biji kopi itu sendiri, dan green beans yang terserang hama ini akan mengalami seperti kerusakan atau busuk di bagian bijinya.

7. Broken
    Ini adalah kerusakan biji yang terjadi karena adanya proses alami atau juga proses yang disebabkan oleh kesalahan dari manusia didalam proses pengeringan serta adanya benturan yang terlalu kerasa antara green beans dan mesin.

8. Immature Bean
    Ini adalah kerusakan yang terjadi karena adanya biji yang belum matang yang lolos dari proses sorting dan juga akibat proses picking dari buah yang belum matang.

9. Shell
    Ini adalah kerusakan yang terjadi akibat biji yang ada di dalam satu buah yang dengan kata lain kurang sempurna karena dua biji menjadi satu (kembar dempet), sehingga hal ini menyebabkan biji menjadi cacat dan belah.

10. Hull / Husk
     Ini adalah kerusakan yang banyak terjadi di biji kopi yang melewati natural proses, karena kulit dari biji kopi tidak mengalami proses pengelupasan yang sempurna sehingga ikut terbawa ke dalam green beans yang akan mempengaruhi biji kopi itu sendiri.

Filter Kaffee

Filter Kaffee

This writing was made for enhancing the knowledge about coffee notably for the baristas steeping into the world of manual brewing. There are many factors and there are no right or wrong in the coffee world because it will eventually depend on coffee lovers. However, there are several main factors to do the manual brewing.

 

In this writing, writer will discuss about brewing from the basic.

 

What we need for brewing?

1.      Fresh and good coffee

·         When we start drinking and brewing coffee, it will be good if we select a fresh coffee seed and we already know the type of the seeds (Arabica or Robusta), how the seeds are harvested, and how those seeds are dried.

·         We can also plunge into the coffee farms and we can get a satisfaction by sharing knowledge about how do they harvest the coffee seeds, drying process, how do they market those seeds, and how do they fix their life.

·         From the writer’s experience, Roster can be found almost in every big cities from the small Roster to the bigger one that already provide all kinds of coffee from the local area to abroad. There are also Roster or coffee shop providing 3rd-Wave-Generation from coffee.

a. Roster

·         Coffee has a tons of aroma. There are 1,000 aroma that a coffee seed has and many of the customers do not know much about this. Biology process is the first step of the roasting process and there are a million reaction in a single process. The coffee seeds goes through a color, shape, texture, and aroma changing. The coffee seeds that often use for coffee filtering are bright coloring seeds. By using those seeds, we will get an aroma, sourness, and the flavor that we want.

b. Grinder

·         A grinder is a process that coffee seeds turn smaller and be ready to use. The grinder process determines whether the coffee that we brew will produce a nice aroma or not. We should use the seeds right after the seeds are grinded because it will lose the 65% aroma within 15 minutes.

2.      Water and temperature

 

·         Water is an important element that we use in brewing coffee. A cup of coffee actually only has 2% coffee and 98% water. The temperature that we use for brewing coffee is 90-93 degree Celcius. That is a standard temperature that baristas use, and the length of water and coffee extraction depends on what type of brewing that we use.

 

 

3.      Scale and Timer

·         A good coffee is a coffe that has a right size and precision. These two elements is important for making a cup of coffee that we want.

·         Brewing coffee has a different time length. It depends on what type of coffee that we use. The more course the coffee seeds are grinded, the more time that we need for brewing and vice versa. For example, the time that French Press needs is 3,5 to 4 minutes.

 

a.      Kettle

·         In manual brewing process, we have to own a special kettle built for enriching us to do an extraction process. The purpose of which is for us to get a perfect timing for brewing. The amount of water and coffee have a significant influence on the result. If the extraction process produced a big amount of water, the result will be sour. However, the result will be bitter if the process takes a long time to produce water.

 

Those are the basic things of the process of manual brewing that we need to prepare. We can develope it along with our’s experiences and the routines because barista is passion, love, and experience.

Stay tuned for the next interesting writing!

Water

WATER

How important is water? Water make up 99% of brewed cup of coffee but is often overlooked. There are two things to remember about water: filtration and temoerature.

Temperature

If possible, avoid using tap water and use filtered or bottled spring water instead for brewing your coffee. If you use tap water, the impurities and the other ill tasting particles in the water may materialize in the Coffee, ultimately affecting its flavor.


It is recommended to heat water to approximately 93 Celcius. If the Water heated to ideal temperature, essential oils from the coffee will not be fully extracted, resulting in a weak, light and sour tasting coffee. Many home drip maschines don't achieve this temperature. This lead to coffee that doesn't taste up to their full potensial of Coffee.

Water can transform the character of a coffee. It can accentuate its acidity, or wipe it out entirely. It can increase or decrease body, change extraction. It affects the way we roast and the way we brew.

Hot water can be added to the infusion after brewing to reduce the concentration and flavor intensity of the brew, thus changing the drinking ratio. Experimentation will lead you to your own personal brewing and drinking ratios. It is always wiser to brew your coffee on the strong side and then "cut" it to taste with water. If coffee is brewed too weak, all you can do is start over.

The Brewing Itself

Understanding the extraction process will enable you to learn how to brew coffee successfully. First, the grind (aggregate size) of the coffee is crucial. The finer the grind, the more surface in relation to mass is exposed to the hot water. An un-ground coffee bean results in the least amount of surface area in relation to mass, and would be impossible to brew successfully. The tendency is to assume that the more finely coffee is ground, the better the resulting infusion will be. This is where you can destroy a good cup of coffee. If the grind is too fine, and the exposure too long, you'll get much more than you want. Over-extraction of the aggregate will dissolve too many of the undesirable compounds, generally referred to as "bitters". The trick is to get just what you want out of the coffee, and no more.

 It is of the utmost importance that you understand that the brewing time must be controlled exactly. Improper brewing time is one of the main reasons that people get different results when preparing coffee. If you shorten the extraction time, you'll fail to dissolve the essential flavor compounds that were so carefully developed during the roasting process. Again, over-extraction of will dissolve too many of the undesirable compounds. For example, alkaloids are one group of compounds that dissolve more slowly than others, and are very bitter. The challenge is to get the aggregate size and the extraction time in perfect balance.

There is an important exception to "exact brewing time". 90 percent of the solubles are extracted during the initial phase of the brewing process. It is possible to achieve your best results with a grind that's slightly on the fine side, and shortening the extraction time. For instance, when I use our ground coffee in a French press, or the brew and filter method, I use a 3 minute extraction time. Since our grinder is calibrated to grind coffee that will achieve a 4 minute extraction time in a commercial airpot brewer, for my taste, 4 minutes in the French press over-extracts with our ground coffee. By the same token, you can also use more coffee than usual in a drip brewer with a short extraction time. It's all a matter of increasing surface area, reducing extraction time, and getting less of the bitter compounds that take longer to dissolve. It comes down to experimentation, and finding your perfect brewing formula.

Roasted at Home

Roasting of coffee is one of the most important processes on the way of its transformation from berry to a perfect drink. Among coffee fanciers there are those who prefer coffee of dark roasting. Such coffee has a slight bitterness, that invigorates. There are also those who prefer coffee of light roasting that gives a bit of sourness and fine aroma.

Coffee gourmets and simply those who like coffee as it is, more often roast coffee at home. It is explained by the fact that one has the possibility to control the process of roasting. You can choose coffee grades from all over the world, control the time of roasting and set your own standards of light, medium and dark roasting. But you have to remember that it's impossible to get such quality of coffee while roasting at home as you can get due to industrial production. It is difficult to get guarantee qualitive roasting inside and outside the bean at home, because of lack of necessary technologies.

Before you start your experimental home roasting be ready to spoil the first portion but don't be upset, practise makes perfect. You'll spoil not one kg of coffee on the way to perfection.

It is better to roast coffee in a cast-iron pan, as in the oven it roasts unevenly and needs to be stired very often. Before roasting wash the pan assiduously to make away with all unnecessary scents that can spoil coffee aroma. At first green beans are washed and dried out. You can drain them in a natural way - on the air or you can wipe them with a towel.

Heat the pan beforehand, strew coffee in a thin layer and roast on a slow feeble fire. Gradually increasing the fire maximize it. Don't laze always to stir it in order the beans were evenly "covered with a tan". Some coffee lovers in the process of roasting add butter or oil on the assumption 1 tablespoon on half a kg of coffee. Than the coffee is more fragrant but it is preserved worse.

The time of roasting depends on quantity of beans, on thickness of a layer, on power of heat and even on the grade of coffee. Some people think that one should roast coffee beans till they get the colour of chestnut. When beans start to crackle they discharge oil that means that you can take the pan off the fire. When you've finished roasting get coffee out the pan and dry it on air for nearly 5 hours. Then put it into capacity where you'll keep coffee. After roasting at home beans get different hues but it won't influence the qualityof coffee essentially.

Green coffee beans may be kept for years. And roasted coffee better to use right after roasting. That is the advantage of roasting at home - you can always have at hand fresh coffee. Experimenting with roasting you can find the best stage of roasting coffee for yourself. You can even create new mixes.

Coffee Roasting

Coffee beans’ roasting is possible even in home conditions: in an oven on oiled cast-iron or iron frying pans for about an hour. Such home roasting demands big experience and attention. It is important that the internal part of coffee beans turns out fried thoroughly and the external part at the same time doesn’t burn. Coffee roasted in home conditions is of poor quality and it is difficult to compare it with professionally roasted coffee. In coffee industry coffee is roasted in four various ways: thermal (contact and convective), dielectric, radiative and by infrared rays.

The oldest is the thermal contact way of roasting when heated metal drum walls transfer warm to coffee beans creating magic taste and aroma. Such way has not found wide application, especially after appearance of convective devices in coffeeprocessing enterprises in Brazil and the USA in 1935. The current of air heated to 200 degrees in such devices paints coffee beans in chestnut colour, and different grades of coffee leads up to different degree of darkness at that. In drums fragrant beans are roasted not definitively but get only soft brown colouring allowing coffee beans to "come" at the expense of own heat. Thus uniformity of roasting is provided; beans do not contain impurity and get a brilliant surface.

At roasting by dielectric way microwave energy is used. As waves of ultrahigh frequencies are capable to get evenly deep into coffee beans irrespective of their size, balanced homogeneous taste is characteristic to the beans roasted in such a way. Such features of microwave energy allow making the roasting process continuous and faster, and coffee contains the maximum quantity of extractive substances.

The USA was the first to begin experiment application of radiating energy in coffee manufacturing. As a rule, roasting by means of such energy (in a scientifically way - energy of ionising radiation) was used for the combined ways of manufacture - at first coffee beans are examined with gamma rays, and then are roasted on standard technologies of thermal processing - but already in a shorter period of time.

As a way in manufacture infra-red rays are also applied. For each grade of coffee optimum roasting modes are figured out - temperature and time combination. And time intervals are estimated in minutes and even seconds. Sometimes superfluous seconds can become critical – beans char and lose the valuable properties.

In the course of thermal processing coffee beans increase in size but simultaneously lose flesh about 20 percent at the expense of evaporation of water, combustion of extraneous particles and decomposition of some substances. But at roasting a new element - cafeol is born – it allows us to enjoy fine aroma of roasted coffee.

There are some steps of roasting:

Not roasted:

Properties of coffee - Raw beans, 12 % humidity.Temperature, ºС - roomSigns - Green (pale-grey with a greenish shade) and smooth.

Brown:

Properties of coffee - Steam release forces a bean to extend.Loss of weight, % - 13,0Temperature, ºС - 93-135ºSigns - Light brown colour. Light taste saturation, weak aroma with a bread smell. Absence of oil on a surface.

American:

Properties of coffee - Beans continue to increase in size. The first “crack” is audible. The acid maintenance is bigger than sugar.Loss of weight, % - 14,0Temperature, ºС - 168-190ºSigns - Moderate light brown colour, with a dry surface, bit of sourness. Increase in size.

City:

Properties of coffee - Strong increase in bean. The stage of «the first crack» comes to an end.Loss of weight, % - 15,0Temperature, ºС - 198-218ºSigns - Beans crack because of the allocated gases.

Full City:

Properties of coffee - Beans strongly increase in size. Balance of acids and sugar. The stage of «the second crack» beginsLoss of weight, % - 16,5Temperature, ºС - 223-229ºSigns - Brown colour of an average saturation, basically with a dry surface, with oil traces. Balanced acidity, full saturation of taste.

Viennese:

Properties of coffee - The gas most part is lost., the stage of «the second crack» comes to the end.Loss of weight, % - 17,0Temperature, ºС - 229-235ºSigns - Bright brown colour, occurrence of drops of oil on surfaces, sweetish-bitter tones of taste. Muffled acidity, strong saturation.

Espresso:

Properties of coffee - Aroma reduction, sugar caramelization.Loss of weight, % - 18,0Temperature, ºС - 235-240ºSigns - Dark brilliant surface with oil stains. Sweetish-bitter taste dominates. Acidity is muffled.

French:

Properties of coffee - Radical reduction of acidity, sugar caramelization.Loss of weight, % - 19,0Temperature, ºС - 240-246ºSigns - Dark black colour, beans are covered by oil. A smell of burnt oil. Distinctions, characteristic for green coffee are completely muffled. Bitter - sweet-bitter taste dominates.

Italian:

Properties of coffee - The bean loses characteristic aroma of coffee.Loss of weight, % - 20,0Temperature, ºС - 246-262ºSigns - Black, dry brilliant surface. Burnt bitter taste dominates.

Espresso

            

             Description

Concentrated beverage brewed by forcing nearly boiling wate runder pressure with ground coffee. Espresso has more caffeine per unit volume than most beverages.

The World “shot” is most commonly used as the basic unit of measurement in cafes and restaurants. People used term “shot of espresso”. A solo shot is usually 1 ounce of espresso, doppio is most often used for a double shot, and triplo for a triple shot.

A Professional operator of an espresso maschine is called barista, which is Italian for bartender.

            Perfect Pull

Freshness: Freshly roasted coffee beans ( i.e. within 4 days of being roasted) will create more bubbles when pulling a shot. This makes a shot run slower when pulled causing less taste. Old roasted beans (i.e. after 14 days of being roasted) will taste flat with less aroma. The optimal range for most espresso shots is 1 to 2 weeks after being roasted.

Speed: If you notice that your shot speeds vary dramatically from one shot to another, it may be a sign of inconsistent doses. Check to make sure you use the same amount of grounded coffee beans for each shot for a more consistent speed.

Taste: If you notice that even with proper speed and amount your shots are tasting bad, it may be a good sign to clean your maschine.

            Variation

Dose: The amount of coffee used for a shot espresso. An example for a single shot is 18g.

Time: The time it takes to pull a shot of espresso is usually 20-30 seconds long.

Grind: Having your grinds too long may results in longer extraction time. Having your grinds too coarse or low dose may results in shorter extraction.

Pulling: Action of making a shot of espresso.

V60 Coffee Drip

Background

Arguably the simplest and cleanest way to draw out a coffee’s best qualities, the pour-over method is elegant without being prohibitively difficult. For those accustomed to coffee from a drip machine, this method will produce something similar but noticeably more delicate and complex.

What You'll Need: Coffee,, Dripper,, Filter,, Grinder,, Kettle,, Scale,, Timer

Step 1

Bring to a boil twice as much water as you’ll need for the actual brewing (around 800 - 1000 ml).

Step 2

Weigh out about 25 grams of coffee (or approximately two to three tablespoons of whole beans).

*Ratio Water and Coffee are 1 : 15 (meaning 15 ml Water for 1 Gram Beans)

*Grind your coffee, the coarseness should be close to that of sea salt.

Step 3

Place a flask or something to catch the coffee on your scale. Next put the dripper on top of the flask.

Step 4

Prepare filter into the dripper, you’ll notice that it’ll stick out. Once your Water is finished boiling, pour the hot Water on the paper filter so it becomes wet and sticks to the dripper, The goal is to wet the paper and to get the paper taste out.

Step 5

In Order to track how much water to use for the next step, zero out the scale.

Add 25 gram the freshly grounded coffee into the dripper, Shake the dripper a little so the grounded coffee lies flat.

Step 6

Gently and slowly drizzle a small amount of hot water in the center of the mound of coffee, The goal is to pur enough the wet coffee without letting any drip. Start with inner the circle and work your way outward.

Step 7

First step wait the blooming process , where we will wait 45 second to let the coffee grinds bloom.

Second resume pouring on circular motion until scale reads the amount of water will match your preferred ratio. Here I used ratio 1 :15 in case for 25 Gram Beans the Water is 375 ml.

Try to pour at a rate that makes this step complete in about 2 and half minutes.

Step 8

Serve Immediately the total weight is reached, remove the dripper and pour the contents of the flask into your cup.

Enjoy your caffeine !!