Coffee and Cat ID, Pasar Festival HR Said (2025)

26/02/2025

Thread: "Carbonic Maceration of Coffee – The Boozy, Fruity Secret Your Brew’s Been Hiding"

Okay, coffee lovers, buckle up. Today, we’re diving into carbonic maceration – the wild, wine-inspired coffee processing trick that’s got everyone buzzing. Imagine your morning brew tasting like a fruity red wine or a boozy stone fruit bomb. Intrigued? Let’s spill the beans.

First off, what even is this? Carbonic maceration (CM) is a fermentation method borrowed from winemaking. Yep, coffee’s been sipping inspiration from the vineyards. It’s all about locking whole coffee cherries in a sealed tank, pumping in CO2, and letting magic happen.

Picture this: ripe coffee cherries, fresh off the tree, get stuffed into airtight barrels. No oxygen, just a CO2 party. The cherries ferment inside their own skins – no pulping, no shortcuts. It’s slow, it’s intense, and it’s why your cup might taste like cherries or a splash of whiskey.

The guy who kicked this off? Saša Šestić. In 2015, this barista legend won the World Barista Championship with a CM-processed coffee. He teamed up with Colombian farmer Camilo Merizalde, took a page from winemaking, and boom – coffee’s coolest trend was born.

So, how does it work? The CO2 floods the tank, kicking oxygen out. This creates an anaerobic (no-air) vibe where the cherries break down sugars and pectins in a totally unique way. The result? Bright, winey flavors that soak into the bean. Think red berries, tropical vibes, or even a boozy kick.

Here’s the fun part: unlike regular coffee fermentation (which might take a day), CM can take weeks or even months. Why? The cherries stay whole, so the process is slow and deliberate. Producers control temp and time like mad scientists to dial in that perfect flavor.

Low temps (think 4-8°C) crank up acidity – you’ll taste zingy, vibrant notes. Higher temps (like 20°C) lean into sweetness and body. It’s like coffee’s version of a choose-your-own-adventure book, except the ending is always delicious.

Once the fermentation’s done, the cherries get processed – washed, dried, whatever the farmer fancies. But the CM step? That’s where the flavor bomb drops. The aromas get trapped in the bean’s parchment, soaking it with stoned fruit goodness.

Let’s talk taste. CM coffees hit different. You might get juicy pineapple, ripe strawberries, or a red wine finish. Some say it’s “boozy,” others call it “cooked fruit.” Either way, it’s bold, funky, and not your grandma’s drip brew

But it’s not all rainbows and unicorns. CM’s tricky. Too long in the tank, and you risk over-fermentation – hello, vinegar vibes. Too little control, and it’s a bitter mess. Producers need serious skills (and equipment) to nail it.

Speaking of equipment, this isn’t cheap. You need sealed tanks, one-way valves to let CO2 escape, and a way to monitor pH and temp. For small farmers, that’s a big investment. Plus, they’ve gotta cup the results to tweak it – no lab, no luck.

That’s why CM’s still niche. South America’s leading the charge – Colombia, Costa Rica, Brazil. Places with cash and know-how to experiment. But even there, it’s a tiny slice of production. Most farmers stick to safer bets like washed or natural processing.

Flashback to wine for a sec. CM’s OG home is Beaujolais, France, where it makes light, fruity reds like Beaujolais Nouveau. Grapes ferment whole, just like coffee cherries here. Coffee nerds saw that and thought, “Why not us?” Now it’s a specialty coffee flex.

Roasting CM coffee? Another adventure. The beans are sugar-packed from all that fermentation, so they’re sensitive. Roasters go slow and low – think 170-180°C – to avoid scorching the delicate flavors. Every bean’s a snowflake, so curves get custom

Why’s this blowing up now? Specialty coffee’s obsessed with standing out. CM’s a golden ticket – it screams “unique” on the bag. Consumers see “carbonic maceration” and think, “Ooh, fancy.” Roasters love it for the hype and the cupping scores

Real talk: not everyone’s a fan. Some say CM coffees taste too “fermenty” or funky. If it’s not your vibe, no biggie – there’s plenty of clean, classic washed coffee out there. But if you’re into bold experiments, this is your jam.

Where can you snag some? Look for specialty roasters touting “CM” or “anaerobic” on their labels. Ethiopia, Colombia, and Brazil are hot spots. Pro tip: check the roast date – these shine 15-49 days post-roast for peak flavor.

Brewing tips? Go easy. Lower temps (89-91°C) tame the funk, coarser grinds keep it smooth. V60, Chemex, or espresso – it’s versatile. Play with ratios (1:16 or 1:14) to find your sweet spot. Cup it first to unlock the flavor clues.

Science bonus: bacteria like Leuconostoc and Lactobacillus run the show in CM. They munch sugars, pump out CO2, and shape the profile. Temp tweaks their dance – 38°C gets wild diversity, 18°C keeps it chill. Nerdy, but cool.

Big picture? CM’s part of coffee’s experimental wave. From honey processing to frozen naturals, producers are pushing boundaries. It’s risky, it’s pricey, but when it works, it’s a game-changer. Coffee’s never been this fun.

So next time you sip something fruity and wild, check the bag. Might be carbonic maceration flexing its muscles. Old-school coffee meets new-school swagger – and honestly, I’m here for it. What’s your take? Tried CM yet? Drop your thoughts below!

26/02/2025

Thread: "Peran Ragi dalam Bikin Kopi Jadi Wow"

"Pernah nggak sih penasaran kenapa ada kopi yang rasanya fruity, funky, atau malah kayak minuman beralkohol? Rahasianya ada di RAGI. Iya, benda yang bikin roti mengembang ini ternyata juga bikin kopi kamu naik level pas fermentasi. Yuk, kita bongkar bareng!"

"Kopi itu awalnya buah ceri—manis, berair, penuh gula. Setelah dipetik, buahnya harus dilepasin dari bijinya. Nah, di sinilah fermentasi main. Dan ragi? Dia bintang utamanya yang bikin kopi biasa jadi luar biasa."

"Jadi gini: fermentasi itu bukan cuma buang lendir buah. Ini pesta rasa! Ragi makan gula di lapisan lengket ceri kopi (disebut mucilage), lalu ngeluarin alkohol, asam, sama ester. Hasilnya? Kopi yang bikin lidah takjub."

"Bayangin ragi kayak chef kecil. Saccharomyces cerevisiae—yang bikin roti, bir, sama anggur—jago banget di kopi. Dia ngunyah glukosa dan fruktosa, trus ngeluarin ‘bom rasa’ kayak etil asetat, yang bikin kopi rasanya kayak nanas."

"Tapi nggak cuma satu ragi yang kerja. Ragi liar kayak Pichia atau Candida juga ikutan nimbrung. Mereka ada di udara, kulit ceri, bahkan tangan petani. Masing-masing bawa kejutan: aroma bunga, segar jeruk, atau sensasi funky."

"Cara kerjanya gampang: Kopi proses basah (washed) sering pakai ragi biar cepet. Ceri direndam air, ragi bekerja, jadi biji bersih dengan rasa cerah. Proses kering? Ragi lebih bebas, kasih rasa earthy atau kayak anggur."

"Info sains: Fermentasi bisa 12-72 jam, tergantung suhu sama kelembapan. Kekurangan, rasanya kurang nendang. Keleletan, bisa jadi cuka! Petani itu ibarat ‘pawang ragi’ yang jago ngatur waktu."

"Pernah nyicip kopi rasa mangga atau rum? Itu ragi lagi pamer kreativitas. Dia bikin senyawa volatil—molekul kecil yang nyanyi di hidung sebelum ke lidah. Tiba-tiba, kopi pagi kamu jadi liburan tropis."

"Fakta buat pecinta kopi: Sekarang ada petani yang sengaja ‘nyuntik’ ragi khusus ke kopi. Misalnya, ‘Pakai ragi anggur ini biar ada rasa beri!’ Ini kayak haute couture-nya kopi—custom rasa ala ilmuwan gila."

"Tapi nggak selalu mulus. Fermentasi liar bisa jadi judi. Ragi atau bakteri nakal masuk, kopi bisa asem atau aneh rasanya. Makanya petani jagoan penting—mereka tahu caranya jinakin ragi."

"Zoom out: Ragi nggak cuma soal rasa, tapi juga sejarah. Kopi udah difermentasi berabad-abad, awalnya malah nggak sengaja. Sekarang jadi seni. Dari kopi funky Ethiopia sampe washed Colombia yang segar, ragi nyambungin semuanya."

"Jadi, lain kali kamu nyeduh kopi enak—fruity, floral, atau liar—beri aplaus buat ragi. Dia pekerja kecil yang bikin biji kopi nyanyi. Kopi nggak cuma disangrai, tapi difermentasi jadi hebat. Cheers!

"Mau tahu lebih dalam? Cari ‘ragi fermentasi kopi’ atau tanya roaster langganan kamu. Pasti mereka punya cerita seru. Rasa kopi favoritmu apa—fruity, funky, atau bersih? Tulis di bawah!"

24/02/2025

Thread: "Kafein dan Karya: Bagaimana Kopi Mengisi Canvas Kreativitas"

Let’s talk coffee. That dark, aromatic elixir you clutch like a lifeline at 7 AM—or 2 AM, no judgment. But here’s the kicker: it’s not just waking you up. It’s secretly painting your brain with wild, creative strokes. Buckle up, karena kita akan ngupas kopi dan karya!

Bayangin ini: pagi kelabu, deadline ngintip dari sudut meja, dan ide? Kosong. Nada. Nol. Lalu, kamu seduh kopi—aroma pahitnya nyanyi di hidung. Tiba-tiba, BAM! Ide bermunculan kayak popcorn. Bukan sulap, bukan sihir, tapi kafein yang jadi bensin buat kreativitasmu.

Science backs this up, loh. Kafein blokir adenosin—bahan kimia di otak yang bikin kamu ngantuk. Hasilnya? Fokus tajam, mood naik, dan otakmu jadi playground buat ide-ide nakal. Studi bilang 200 mg kafein (sekitar satu cangkir kopi) bisa bikin kamu lebih jago problem-solving.

Tapi ceritanya nggak cuma soal otak. Kopi itu ritual. Dari bunyi grinder, uap yang nari di cangkir, sampe tanganmu hangat pegang mug—semua itu kayak foreplay buat karya. Picasso pernah bilang, “Inspiration exists, but it has to find you working.” Kopi? Itu yang nyanyi, “Kerja, bro!”

Ngomongin seniman, banyak yang jadi budak kopi. Honoré de Balzac, penulis Prancis gila, minum 50 cangkir sehari! Dia bilang kopi bikin dia “lihat dunia dengan mata terbuka.” Overdosis? Mungkin. Tapi buku-bukunya? Masterpiece. Kopi = kanvasnya yang tak kasat mata.

Lalu ada Beethoven. Komposer jenius ini ngitung 60 biji kopi buat satu cangkir—presisi banget, kayak symphoninya. Kopi nggak cuma minuman buat dia, tapi bahan bakar buat melodi yang bikin kita merinding sampe sekarang. Kafein dan karya? Soulmate abadi.

Tapi nggak cuman seniman klasik. Di era digital, kopi tetep raja. Bayangin coder yang ngetik sampe subuh, penulis skenario yang revisi adegan ke-100, atau ilustrator yang garap detail terkecil—semua pegang cangkir kopi kayak tongkat sulap. Caffeine is the unsung hero.

Sekarang, plot twist: kopi nggak cuma soal “bangun.” Ada studi yang bilang kafein boost divergent thinking—kemampuan buat nyambungin titik-titik yang nggak nyambung. Misal, ngeliat awan jadi naga, atau tiba-tiba punya ending cerita yang bikin orang takut tidur. Gila, kan

Tapi hati-hati—ada sisi gelapnya. Terlalu banyak kopi bisa bikin jantungan, tangan gemeter, atau malah bikin otakmu crash. Balzac? Meninggal umur 51, katanya gara-gara kafein overdose. Jadi, nikmatin kopinya, tapi jangan sampe kamu jadi zombie kreatif.

Nah, ngomongin Indonesia—kita raja kopi, bro! Dari Aceh Gayo sampe Toraja, kopi lokal kita nggak cuma enak, tapi punya cerita. Petani yang tanam di gunung, biji yang dipetik sama tangan—setiap cangkir itu karya seni sendiri sebelum masuk ke kanvas kreativitasmu.

Pernah denger “coffee shop vibe”? Banyak penulis, desainer, bahkan musisi bilang mereka lebih produktif di kedai kopi. Bukan cuma kafein—suara mesin espresso, obrolan pelan, dan aroma roasted beans bikin otakmu nyanyi. Itu kanvas tak terucap buat inspirasi.

Aku punya cerita: dulu aku stuck nulis cerpen, udah dua minggu nggak gerak. Terus, iseng ke warung kopi, pesen americano. Satu teguk, dan tiba-tiba jariku nari di keyboard. Dua jam kemudian? Cerpen selesai. Kopi nggak cuma minuman—it’s a muse.

Jadi, lain kali kamu pegang cangkir kopi, inget: itu nggak cuma kafein. Itu peluk hangat buat otakmu, bisik manis buat ide-ide yang ngumpet, dan cat minyak buat kanvas kreativitasmu. Minum pelan, rasain, dan biarin karya lahir.

Thread ini buat kamu yang lagi nyari percikan inspirasi. Seduh kopi, duduk, dan mulai. Kafein dan karya? Mereka duet maut yang nggak pernah gagal. Apa cerita kopi dan kreativitasmu? Share di reply—aku baca semua!

24/02/2025

Thread: "Efek Kafein pada Produktivitas: Kopi, Bensinnya Kerja?"

Pagi ini kamu bangun kesiangan, kerjaan numpuk, otak masih loading. Terus, apa yang kamu cari? Kopi. Satu teguk, dan tiba-tiba dunia terasa lebih ringan. Kafein emang penutup mata ajaib buat produktivitas—tapi apa bener sih? Yuk, kita bongkar bareng!

Pertama, otakmu. Kafein itu kayak polisi yang nyetop penutup jalan bernama adenosin—bahan kimia yang bikin ngantuk. Pas adenosin diblokir, dopamin dan norepinefrin naik. Hasilnya? Fokus laser, energi nyala, dan kamu siap ngegas kerjaan sampe malam.

Studi bilang dosis 100-200 mg kafein (1-2 cangkir kopi) bisa ningkatin alertness, speed, dan akurasi. Bayangin: ngetik laporan yang biasanya sejam jadi 40 menit, atau ngecek email tanpa meleng. Kafein = cheat code buat efisiensi.

Tapi nggak cuma soal cepet. Kafein juga bantu mood. Pernah ngerasa hidup lebih warna-warni setelah espresso? Itu dopamin yang nyanyi. Kerja jadi nggak cuma kewajiban, tapi ada semangat. Produktivitas nggak cuma soal output, tapi juga rasa seneng ngerjainnya.

Cerita legenda: Voltaire, penulis top abad 18, konon minum 40-50 cangkir kopi sehari. Produktif? Gila—dia nulis puluhan buku! Tapi ya, jangan coba di rumah, takutnya jantungan. Intinya, kafein udah lama jadi sahabat pekerja keras.

Fast forward ke sekarang: startup, freelancer, sampe karyawan kantoran—kopi ada di mana-mana. Data bilang 80% orang dewasa di dunia minum kafein tiap hari. Kenapa? Karena deadline nggak peduli kamu capek, dan kopi bilang, “Tenang, aku back up kamu.”

Plot twist: kafein nggak cuma buat kerja cepet, tapi juga cerdas. Penelitian di Johns Hopkins nunjukin kafein bantu memori jangka pendek. Misal, abis ngopi, kamu lebih gampang inget detail meeting atau rumus excel yang tadi bikin pusing. Produktif + pinter? Win!

Tapi, ada jebakan batman. Kafein punya sweet spot—biasanya 200-400 mg sehari. Lebih dari itu? Fokus buyar, tangan tremor, atau malah cemas. Pernah ngerasa jantungan abis 5 cangkir? Itu kafein bilang, “Bro, aku capek bantu kamu.”

Timing juga kunci. Minum kopi pas kortisolmu tinggi (jam 8-9 pagi) kurang efektif, kata science. Coba minum jam 10 atau sore pas energi drop—di situ kafein jadi superhero. Produktivitas naik tanpa drama overstimulasi.

Aku punya pengalaman: dulu pas ngejar deadline, aku minum americano jam 3 sore. Tiba-tiba, presentasi yang stuck dua hari selesai dalam 3 jam. Otakku kayak mesin turbo—nggak cuma cepet, tapi ide mengalir. Kopi itu bensin, tapi juga oli buat pikiran.

Indonesia punya andil besar, loh. Kopi Luwak, Mandailing, atau Java—dunia ngiler sama produk kita. Bayangin, petani di lereng gunung tanam biji yang akhirnya bantu kamu ngerjain laporan atau bikin desain. Produktivitasmu? Ada cerita kopi di baliknya.

Kedai kopi juga main peran. Suara mesin, aroma roasted beans, dan ambience bikin kerja nggak kerasa kerja. Studi bilang white noise di coffee shop boost fokus—jadi nggak heran kalo laptopmu lebih sering buka di sana ketimbang rumah.

Tapi kopi bukan segalanya. Kafein cuma booster—fondasinya tetep tidur cukup, makan sehat, dan manajemen waktu. Tanpa itu, kopi cuma jadi tameng sementara sampe kamu burnout. Produktivitas itu tim effort, dan kafein cuma MVP-nya.

Jadi, efek kafein pada produktivitas? Nyata banget—dari fokus, mood, sampe memori, dia bantu kamu jadi versi terbaik. Tapi pake bijak, ya. Seduh cangkir berikutnya, dan spill cerita produktivitasmu abis ngopi di reply. Aku tunggu!

23/02/2025

Thread: The Brew Battle - Japanese vs Pour Over Coffee

The Coffee Awakening

Good morning, coffee lovers!
Let's dive into the world of coffee brewing where art meets science. Today, we're talking about two methods that have coffee aficionados buzzing: Japanese Coffee and Pour Over.

What's Japanese Coffee?

Japanese coffee isn't just one method but a philosophy. It emphasizes precision, patience, and presentation. Think of it like sushi for your morning ritual - every step is an art form.

The Tools: Often, you'll see a cloth or flannel filter used in Japanese drip methods. These filters are finer, giving you a cleaner, less oily cup.
The Technique: Slow and steady wins the race here. Water is poured in a circular motion, allowing for a uniform extraction.

Pour Over - The Artisan's Choice

Pour Over, on the other hand, is like the rockstar of coffee brewing. It’s widely embraced for its simplicity and control.

The Gear: From Hario V60 to Chemex, the gear varies but the goal is the same - a cone-shaped filter to let water pass through ground coffee.
The Method: Here, you're the maestro. You control the pour's speed, the bloom, and even the water temperature, tailoring each brew to your taste.
The Taste Test - What's on Your Tongue?

Japanese Coffee: Expect a clean, crisp taste with a smooth mouthfeel. The cloth filter removes more oils, leading to a less acidic brew.
Pour Over: This method can yield a brighter, more vibrant coffee. The paper filter allows some oils through, adding complexity to the flavor profile.

Time and Patience

Japanese: This method is for those who enjoy the ritual. It's slower, often taking 4-5 minutes per cup, but the result? Pure coffee meditation.
Pour Over: A bit quicker, typically 3-4 minutes. It's for those who want control but also need their coffee fix without too much wait.

The Aesthetic Angle

Japanese Coffee: It's not just about taste; it's a visual feast. The setup with its traditional elements can be as much about the show as the brew.
Pour Over: While less ceremonial, the clear glass of a Chemex or the spiral ridges of a V60 make for an engaging, modern look.

The Gear Factor

Japanese: You might need to hunt for that perfect cloth filter or even learn how to clean it properly. It's an investment in both gear and knowledge.
Pour Over: More accessible with equipment available at many stores. Still, mastering the technique can take practice.

Environmental Impact

Japanese: Cloth filters are reusable, reducing waste but requiring maintenance.
Pour Over: Paper filters are disposable, creating waste unless you opt for biodegradable ones.

Which One Wins?

This isn't about winning; it's about finding your coffee soulmate.

Choose Japanese if you love tradition, or if you're into the sensory experience of brewing.
Choose Pour Over for its versatility and if you're tweaking your coffee recipe every morning.

he Coffee Community's Verdict

From baristas to home brewers, the consensus? Both methods are celebrated. Instagram is littered with and , each method boasting its own fanbase.

Conclusion: Brew Your Way

Whether it's the meticulous art of Japanese coffee or the customizable charm of Pour Over, your ideal brew is about what speaks to your palate and your morning routine.

So, which will you try next? Share your coffee journey in the comments, and let's keep the coffee conversation brewing!

23/02/2025

Why Burr Grinders Rule
The magic of burr grinders lies in their ability to produce uniform grind size. Why does that matter? Because uneven grounds (like you’d get from a blade grinder) mess with extraction. Imagine brewing espresso with a mix of big chunks and dusty powder—some bits over-extract (bitter), others under-extract (sour), and your shot tastes like a confused mess.

Burr grinders keep every particle roughly the same size, so water flows through evenly, pulling out all the good stuff—flavor, aroma, crema—without the drama.
Plus, they’re adjustable. Want a fine grind for espresso? Twist a dial. Need a coarse grind for French press? Twist again. It’s like having a coffee Swiss Army knife. Blade grinders? No such luck—they’re a one-speed blender with no finesse.

How They Work
Picture this: coffee beans drop between two burrs—one’s fixed, the other spins (powered by a motor or, in manual versions, your arm). The gap between the burrs determines the grind size—smaller gap for finer grounds, wider for coarser.

As the beans get crushed, they’re funneled out into a container. The burrs’ teeth (yep, they’ve got teeth!) shear and smash the beans with surgical precision, not random chaos.

Manual burr grinders are hand-cranked—great for travel or flexing your coffee cred. Electric ones? Plug in, press a button, and let the machine sing. Either way, the result is pro-level grounds that make your espresso machine happy.

23/02/2025

Thread: Manual Brew vs Espresso - Apa Bedanya? Which One’s Your Vibe?

Coffee lovers, let’s settle this: manual brew dan espresso itu BEDA BANGET. Dari cara bikin, rasa, sampe vibe-nya. Buckle up, aku bakal bongkar semuanya biar kamu bisa pilih tim mana. Ready? Let’s spill the beans!

Manual Brew: Slow Life, Full Control
Bayangin pagi yang chill, burung berkicau, kamu pegang V60 atau French Press. Manual brew itu soal proses. Kamu grind beans, tuang air panas pelan-pelan, tunggu 3-4 menit. Sabar adalah kunci. Hasilnya? Rasa yang clean, ringan, dan nuansa kopinya keluar semua.

Espresso: Fast, Bold, Drama Queen
Sekarang bayangin barista di kafe, mesin espresso-nya mendesis kayak naga. Tekanan 9 bar, air panas 30 detik, boom—shot kecil penuh power. Espresso itu tebal, pekat, ada crema (lapisan emas di atasnya). Ini kopi buat yang s**a intensitas.

Alatnya: Sederhana vs Canggih
Manual brew cuma butuh grinder, ketel gooseneck, sama alat kayak pour-over atau Aeropress. Low-budget, lo-fi vibes. Espresso? Mesin harganya jutaan, tamper, portafilter—full commitment. Mau main espresso di rumah? Siapin dompet dan ruang dapur!

Grind Size: Halus Banget vs Kasar Sedikit
Manual brew pake grind kasar sampe medium—kayak garam dapur. Espresso? Halus banget, hampir kayak tepung. Grind salah, rasanya bisa hancur. Manual brew lebih forgive, espresso judes—harus presisi.

Waktu: Sabar vs Cepet
Manual brew makan waktu 3-5 menit, cocok buat yang s**a ritual. Espresso cuma 25-30 detik, pas buat yang buru-buru tapi pengen kopi nendang. Kamu tipe yang mana? Slow living atau fast lane?

Rasa: Subtle vs Punchy
Manual brew ngasih rasa asli kopi—floral, fruity, atau nutty, tergantung beans-nya. Espresso? Bold, pahit manis, tekstur kental. Crema-nya bikin aftertaste nempel. Mau ngobrol sama kopi atau digampar kopi? Pilih!

Beans: Single Origin vs Blend
Manual brew cocok banget sama single origin—kopi dari satu daerah, kayak Ethiopia atau Aceh, biar karakternya menonjol. Espresso sering pake blend, campuran beans biar balance antara body, acidity, sama sweetness. Eksperimen jadi seru!

Vibe: Zen vs Hustle
Manual brew itu meditasi—fokus ke suara air, aroma yang naik pelan. Espresso itu hustle—cepet, efisien, straight to the point. Weekend vibes vs Monday vibes. Tapi dua-duanya punya pesona, tergantung mood kamu.

Harga: Dompet Aman vs Investasi
Manual brew murah meriah—alatnya ratusan ribu, beans ses**amu. Espresso? Mesin entry-level 3-5 juta, belum maintenance. Tapi espresso di kafe cuma 20-30 ribu, jadi kalau jarang bikin sendiri, mending ke barista.

Kreativitas: DIY vs Skill
Manual brew kasih kebebasan—atur suhu, rasio air, teknik tuang. Tiap cangkir beda, kayak seni. Espresso butuh skill—tamping pas, dosis tepat. Salah sedikit, jadi over-extracted, pait banget. Sabun, bro.

Kandungan: Kafeinnya Gimana?
Banyak yang bilang espresso lebih nendang. Padahal per ml, iya. Tapi manual brew porsi lebih gede (200-300ml) vs espresso (30ml), jadi total kafein bisa sama atau lebih. Mau boost pelan atau cepet? Pilih gaya.

Aksesori: Estetika Level Berapa?
Manual brew punya estetika IG-able—dripper kayu, gelas bening, ketel cakep. Espresso? Mesin metalik, cangkir mungil, latte art. Dua-duanya bikin feed kamu naik kelas, tapi espresso lebih “pro” look-nya.

Komunitas: Ngobrol Apa?
Pecinta manual brew biasanya ngomongin origin, proses roasting, teknik baru. Espresso lovers? Gear, pressure, recipe latte. Dua-duanya asik, tapi espresso lebih “gearhead”—alat jadi bintang.

Endgame: Kopi Buat Jiwa
Manual brew buat yang s**a eksplor, nikmatin proses, cari rasa dalam. Espresso buat yang mau kopi cepet, kuat, dan dramatis. Dua-duanya bikin hidup lebih hidup—tergantung kamu cari apa di secangkir kopi.

Jadi, Tim Mana?
Aku? Kadang manual brew pas weekend, pelan-pelan sambil denger podcast. Kadang espresso pas deadline, biar otak nyala. Kamu pilih yang mana? Cerita d**g di reply—kopi favoritmu apa, cara bikinnya gimana!
End thread.

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Friday	09:00 - 18:00
Saturday	09:00 - 18:00
Sunday	07:00 - 18:00

Coffee and Cat ID

26/02/2025

26/02/2025

24/02/2025

24/02/2025

23/02/2025

23/02/2025

23/02/2025

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