SATISFACTION = PERCEIVED QUALITY/EXPECTED QUALITY

AMSTERDAM PEOPLE DRINK COFFEE START FROM 10 AM – 11 AM

LONDON THEY HAVE COFFEE TO STIMULATED THEIR PERFORMANCE , TASTE AND AROMA ITS
SECONDARY

NEW YORK THEY STARD TO HAVE COFFEE FILTER IN MOORNING

OSLO THE LIKE BLACK COFFEE NO SUGAR & MILK

PARIS THEY LIKE TO HAVE FILTER COFFEE NO SUGAR & MILK

SAN FRANSISCO THEY LIKE TO HAVE COFFEE WITH MILK

TEL AVIV THEY LIKE TO HAVE INSTANT COFFEE

TOKYO THEY LIKE TO HAVE AMERICANO

Three coffee experience can be lived throughout the day

1, Coffee for waking up is still preferred as hot, dilute beverage

2, Espresso have been seen in Italy

3, in Anglo-saxon or northern European countries , espresso is considered speciality suitable for

relaxing

The most appreciated characteristic espresso are its creaminess, body and strength aroma

Serious defect penalzing consumption are the extreme bitterness and foul flavor of poor quality beans

Espresso is brewing technique it requires pressure

Espresso is a brew method obtained by percolation of hot water under pressure through
tamped/compacted roasted ground coffee, where the energy of the water pressure is spent within the
cake
The range parameter

Ground coffee portion 6.5 kurang lebih 1.5 gr

Water temperature 90 kurang lebih 5 c

Inflent water pressure 9 kuran lebih 2 bar

Percolation time 30 kurang lebih 5 second

Good quality of espresso increase consumption

2. Origin, production and botany

Commercial coffee production is based on two plant species, Coffea Arabica and Robusta coffee. The
third is Liberica coffee.

The most cultivation country coffee bean brazil, Indonesia and sri lanka.

Brazil (80%arabica) Vietnam (97%robusta) Colombia(100%arabica) Indonesia (50%arabica and robusta)

Arabica coffee cultivated at medium to high altitude (1000 -2100 M) daily temperature 18-22celcius

Robusta coffee requires warm and humid climates of tropical lowland and foothills (100 – 1000 m )

Daily temperature 22-26celcius

Kenya Arabica also good

India Robusta also good

Arabica less caffeine than robusta

Brazil is largest Arabica coffee

3 RAW BEAN

Harvesting

Hand picking

Harvesting process

1, Natural

2, Pulped natural

3, Washed
1, Natural process is raw bean drying on pation by the sun or natural way

2, Washed process is raw bean separately selectively picked by washer separator

CUP TASTING

 Acidity– desirable flavor that is sharp and pleasing but not biting
The term acid refer to coffee that is smooth and rich
 Aroma usually smelling pleasantly substance with the characteristic odour of coffee
 Body A test sensation or mouth feeling

Blending coffee

Blending coffee to optimize aroma, body and flavor

4. Roasting

Roasting is simple application process of heating the raw coffee bean

5. Grinding

Grinding is performed by a grinder, or coffee-mill, and the resulting product is ground coffee

Impact grinding is accomplished by a series of blades, rotating at high speed, which exert a shock
impulse on the particles encountered in their trajectory

6. Storage & packing

Roasted coffee is a shelf-stable product. In fact, thanks to the high temperatures attained in the roasting
process and to its low water activity.

Ageing is a short length of time, just after roasting, in which coffee is allowed to rest under proper
technological conditions for improving its sensorial properties

Packaging

 Act as barrier against water and moisture

 Act as barrier atmospheric oxygen
 Preserve coffee aroma and keep foreign odours
 Be grease-proof
 Be light proof
 Allow the carbon dioxide release during degassing to escape
 Be chemically inert
 Be hygienically safe and suitable for foodstuffs
 Be long lasting
 Be sturdy and withstand pressure variations
  Be cheap
 Be practical
 Be environmentally friendly
 Be consumer-friendly

Packaging technique

 Air packaging
 Vacuum packaging
 Inert gas packaging
 Pressurization
 Combined use of one the previous technique

7 PERCOLATION

Percolation takes place each time a fluid flows through a porous medium. In hydrodynamics, this
concept materializes in many aspects of our everyday life: rainwater percolates through sand in
the soil; the engine lubricant percolates through the oil filter

PRESSURE RUMUSNYA
Driving pressure = pressure drop from bed resistance + kinetic pressure drop + atmospheric
pressure

Yield Percolation process

V = Volume of beverage in the cup
T = Temperature inside the coffee cake
t = Percolation time
∆p = Pressure difference above and under the cake
R= hydraulic resistance of the cake

V= ∆p(t) dt
R⌠t, T(t)

To prepare an espresso cup correctly, it is necessary to set the right temperature and pressure,
then to adjust the hydraulic resistance (by grinding and compacting), until the right volume of
beverage is obtained at the right time.

For practical reasons, we shall limit ourselves to discussing the following ten:
1. Ground coffee portion
2. Particle size distribution
3. Cake porosity
4. Cake shape
5. Water quality
6. Temperature
7. Pressure
8. Percolation time
9. Cake moistening
10. Machine cleanliness

8. THE CUP

a small volume, indicating that the brew is more concentrated than usual;
a composite physical nature, where the foam is as important as the liquid.

Espresso foam – also known by the Italian term of crema –

Correctly extract espresso signed by creamy espresso