COFFEE

PENGOLAHAN KOPI :
KOPI BERAS – KOPI BUBUK
 Terminologi-1
Istilah yang umum digunakan untuk membedakan jenis
bahan dan produk dalam tahapan pengolahan kopi
o Buah kopi atau sering juga disebut kopi gelondong
basah adalah buah kopi hasil panen dari kebun, kadar
airnya masih berkisar antara 60 - 65 %.
o Kopi gelondong kering adalah buah kopi kering
setelah diolah dengan proses pengolahan secara
kering dengan kadar air kopi nya sekitar 12 %.
o Biji kopi HS adalah biji kopi berkulit tanduk hasil
pengolahan buah kopi dengan proses pengolahan
secara basah [wet process].
 Terminologi-2
• Biji kopi yang diperdagangkan adalah biji kopi yang
sudah dikeringkan, kadar air berkisar 12 - 13 %,
permukaan bijinya bersih dari lapisan kulit tanduk dan
ari. Biji kopi disebut biji kopi beras : biji kopi WP [Wet
Process] dan biji kopi DP [Dry Process]
• Kopi asalan adalah biji kopi yang dihasilkan oleh
petani dengan kadar air relatif tinggi [> 16 %] dan
tercampur dengan bahan-bahan lain non-kopi dalam
jumlah yang relatif banyak. Biji kopi dijual ke prosesor
[eksportir] untuk diolah sampai biji kopi beras dengan
mutu seperti yang dipersyaratkan dalam standar
perdagangan.
Green Bean Evaluation
 Major Components of
Green Beans Coffee
Sucrose
A sweet crystalline sugar C12H22O11 that occurs
naturally in most plants and is obtained
commercially especially from sugarcane or sugar
beets.
 Major Components of
Green Coffee Beans

Cellulose
A polysaccharide (C6H10O5)x
of glucose units that
constitutes the chief part of
the cell walls of plants, occurs
naturally in such fibrous
products as cotton and kapok,
and is the raw material of
many manufactured goods
(as paper, rayon, and
cellophane).
 Major Components of
Green Coffee Beans
Trigonelline
A colorless crystalline of an
organic base (alkaloid),
C7H7NO² obtained from the
seeds of fenugreek, from
certain other plants, sea
urchins, etc. It is the N-
methyl betaine of nicotinic
acid.
 3 Major Components of
Green Coffee Beans
Chemical Temperature Effect Produced by the Respective
Components in Celsius Temperature

Sucrose 170 ° - 200 1st Pop = Light carmelization, more

°C sugars remain
Most commonly accepted temperature
188 ° C for 1st Pop
Cellulose 230 ° - 280 2nd Pop = Cell wall fractured
°C Limits damage to cell walls and enhances
≤271 ° C cup complexity

Trigonelline ≥ 230° C 85% “bitter” element removed

 Moisture Analysis
• Impacts storage conditions
• Check for value of purchases and
shrinkage
• Ideal 9-12% for roasting (9-13% grading)
• Importance for consistent roasting
results
• Helps determine pre blend options
• Expressed as a % of water to total
 Density Analysis
• Bean density impacts roasting conditions
• Denser beans have tighter cell structures
– High Density: good conductor
– Low Density: poor conductor
• Higher altitude generally more dense
– Slower growing
• Expressed as weight per volumetric
measure
– Measure g/cm3
 Grading
• 2 main methods
1. Standar Specialty Coffee
Association of America (SCAA)
2. Standar Nasional Indonesia (SNI)
Note: Each Origin usually also has their own
grading method
 Grading
• Typically done using
screens (10-20)
• Higher number larger
size
• SCAA: 300 g at 5%
above or below
tolerance
Grading
 Grading
• Defects affect cup quality
• Count and record (Primary vs Secondary)
• SCAA also takes into account Quakers
 JENIS DEFECT FISIK BIJI KOPI KERING
• Biji Hitam Penuh dan hitam sebagian

• Biji Coklat penuh dan coklat sebahagian

• Biji Berjamur

• Benda Asing selain Kopi ( Batu, ranting,sampah,

besi, dll)

• Gelondong Kering
• Biji Muda

• Biji berlubang satu dan berlubang banyak

• Biji berlubang satu dan berlubang banyak

• Biji Rusak, pecah dan terpotong

• Biji Keriput

• Biji Berkeping/Kuping Gajah

• Kulit Hull dan Husk (kulit Gelondong dan kulit
Gabah)

• Gabah kering
 Processing Method

• WET PROCESS • DRY PROCESS

– Cleaner – Heavy body
– Brighter – Sweet
– Fruitier – Smooth
– Better acidity – Complex
 Sample Roasting
• 2 x 100 g samples
• Lighter (Agtron 60) easier to
detect origin character and
defects
• Darker more caramalised notes,
also important for Australian
market
• Consistency is important 8+ mins
Suggested Roasting Times for Popcorn
Popping Machines

• Light Roast
– Approximately 4 minutes
• Medium Roast
– Approximately 4.5 – 5.5 minutes
• Dark Roast
– Approximately 6 minutes
Brown Bean Evaluation
 Weight Loss
• Weight loss can help measure consistency of
profiles and potential cup character
Table 1. Roast colour impact on cum flavour
AGTRON TEMPERATURE ROAST WEIGHT CUP
TILE LOSS
75 215 Moderately 15% Bright, sharp
Light
65 221 Light Medium 16% Milk Chocolate
55 229 Medium 17% Caramel, dark
chocolate
45 238 Moderately 19% Smoothly smoky
Dark
35 243 Dark 20% Pungently smoky
 Moisture Loss

• Comprehensive units like SINAR can measure

moisture in roasted coffee
• Weight/ Moisture Loss
• Too much moisture can lead to shorter shelf life
• Quenching and humidity adds moisture
• Measure of consistency
 Colour Analysis
“Two identical green coffee bean samples can
be roasted to the same colour, but have
dramatically different physical characteristics,
most notably in bean size, pore size and pore
volume, by simply changing the temperature
and time parameters”
 Colour Analysis
• Primarily used to determine when to drop coffee
• Monitor consistency of roast profiles
• Tolerance level for roasters for QA
• Colour tiles cheapest option but limited for
analysis and prone to human error
• Ground vs whole bean
Colour Analysis
 Particle Size Analysis
• Even size distribution ensures consistent
extraction rate
• Provides information on grinder setting and
grinder maintenance (café & cupping)
• Consistency important
 Grinding Coffee
• The objective of a proper grind is to get the most
flavor in a cup of coffee. How coarse or fine the
coffee is ground depends on the brewing
method.
• The length of time the grounds will be in contact
with water determines the ideal grade of grind
Generally, the finer the grind, the more quickly
the coffee should be prepared. That’s why coffee
ground for an espresso machine is much finer
than coffee brewed in a drip system.
Grinding Coffee
Brewing Coffee
 The Water
• The water you use is very important to the
quality of your coffee. Use filtered or bottled
water if your tap water is not good or has a
strong odor or taste, such as chlorine.
• If you’re using tap water, let it run a few
seconds before filling your coffee pot, and be
sure to use cold water. Avoid distilled or
softened water.
 Coffee-to-Water Ratio
• A general guideline is called the "Golden
Ratio" - one to two tablespoons of ground
coffee for every six ounces of water. This can
be adjusted to suit individual taste
preferences.
• Check the cup lines or indicators on your
specific brewer to see how they actually
measure. And remember that some water is
lost to evaporation in certain brewing
methods.
 Water Temperature
• Your brewer should maintain a water
temperature between 195 to 205 degrees
Fahrenheit for optimal extraction. Colder water
will result in flat, under-extracted coffee, while water
that is too hot will also cause a loss of quality in the
taste of the coffee.
• If you are brewing the coffee manually, let the
water come to a full boil, but do not over boil.
Turn off the heat source and allow the water to
rest a minute before pouring it over the grounds.
 Brewing Time
• The amount of time that the water is in contact
with the coffee grounds is another important
flavor factor.
• In a drip system, the contact time should be
approximately 5 minutes. If you are making your
coffee using a French Press, the contact time
should be 2-4 minutes. Espresso has an especially
brief brew time — the coffee is in contact with
the water for only 20-30 seconds. Cold brew, on
the other hand, should steep overnight (about 12
hours).
 Brewing Time
• If you’re not happy with the taste of the final
product, you're likely either:
– Over-extracting - the brew time is too long
– Under-extracting - the brew time is too short
• Experiment with the contact time until you get
the right balance for your taste.
 TDS Analysis
• Stands for Total Dissolved Solids used
more for brewed/filter coffee
• Consistency of extraction proper grind
calibration strength of coffee & optimal
extraction (SCAA Brewing Control Chart)
• Brewed 1.0-1.5% vs Espresso 15-25%
 SCAA
BREW
CHART
 Cupping
• Coffee is repeatedly tested for quality and taste. This
process is referred to as cupping and usually takes
place in a room specifically designed to facilitate the
process.
• The taster — usually called the cupper — evaluates
the beans for their overall visual quality. The beans
are then roasted in a small laboratory roaster,
immediately ground and infused in boiling water
with carefully-controlled temperature. The cupper
noses the brew to experience its aroma, an essential
step in judging the coffee's quality.
Cupping
 Develop and rank a score sheet
RANK TRAIT 1 2 3 4 5
1 FLAVOUR
2 BALANCE
3 ACIDITY
4 AROMA
5 BODY
6 CREMA

• Consider espresso vs milk base, etc

• Add cupping notes
COMMON SAMPLE CUP SCORING METHOD
FLAVOUR
WHEEL