Kendaraan Oprasional yang PAS untuk Keliling Perkebunan Kopi

Merdeka.com - Sebagai generasi penerus CRF sang Honda penggaruk tanah dan lumpur, untuk model 2014 hadirlah Honda CRF125F terbaru. Belum lama ini Honda memang meluncurkan motor trail yang masih satu line-up dengan CRF80F dan CRF100F ini.

Di luar negeri Honda CRF125F untuk model 2014 ini dibanderol dengan harga sekitar US$ 2,799 atau setara dengan Rp 28,7 jutaan (versi standar dengan velg depan - 14 inci dan belakang 17 inci). Sedang untuk varian lain dengan velg depan 16 inci dan belakang 19 inci dibanderol dengan harga sekitar US$ 3,199 atau setara dengan Rp 32,8 jutaan.

Harga yang sangat terjangkau untuk sebuah motor trail baru ini tidak terlepas dari proses produksinya yang diintegrasi di negeri Tirai Bambu, China. Dengan demikian Honda selangkah lebih memahami para pecinta dunia off-road ro-da dua khususnya bagi para bikers pemula. Uniknya, motor trail Honda ini dilengkapi dengan starter elektrik.

Honda CRF125F ini menganut mesin silinder tunggal, SOHC, 2-valve, berpendingin udara, 4-percepatan, dengan pemasok bahan bakar karburator.

Berikut spesifikasi lengkap Honda CRF125F 2014 (situs resmi Honda):

ENGINE

• Engine Type: 124.9cc air-cooled single-cylinder four-stroke
• Bore And Stroke: 52.4mm x 57.9mm
• Compression Ratio: 9.0:1
• Valve Train: SOHC; two-valve
• Max. Power: 6,6 kW @ 7000 rpm
• Max. Torque: 10,2 Nm @ 4500 rpm
• Induction: 20mm piston-valve carburetor
• Ignition: DC-CDI
•  

DRIVE TRAIN

• Transmission :Four-speed
• Final Drive: 13T/49T

CHASSIS / SUSPENSION / BRAKES

• Front Suspension: 31mm telescopic fork; 5.9 inches of travel
• Rear Suspension: Pro-Link single-shock; 5.9 inches of travel
• Front Brake: 220mm hydraulic disc
• Rear Brake:Drum
• Front Tire: 70/100-19
• Rear Tire: 90/100-16

Why and how coffee is roasted? (cafebritt)

Why and how coffee is roasted?

The coffee plant produces a raw fruit or cherry that is harvested when ripe.  Once the pulp is removed from the cherry a seed or bean is left which is then dried.  This bean is called a green bean and must be roasted before consumers use it to brew coffee.

During the roasting process the natural sugars, fats and starches that are within the coffee beans are emulsified, caramelized and released when exposed to high temperatures.  Roasting methods vary and help determine the flavor of the final brewed cup of coffee.  But, it is important to know that the roast alone does NOT determine the overall coffee taste or quality.  The origin and quality of the beans are the true factors that determine the characteristics of a particular coffee.

Our Roasting Process

Perfect coffee roasting is an art form that must be perfected over many years. There are many important variables that must be considered when roasting coffee including origin, moisture content, age of the green (unroasted) coffee bean, and even the weather! Even the slightest mistake can ruin the flavor of the delicate beans. Roastmasters use sound, sight and smell to determine when the beans are roasted to perfection. Timing is everything.

We roast coffee beans in small batches, making sure that the beans are consistent in shape and size so that they roast evenly. First, the beans are placed in the roaster at a temperature above 400°F (204°C). A “POP!” sound indicates the beans are about to reach the ideal roasting and the process speeds up. They are constantly rotated inside the drum to achieve a consistent roast.  The beans are checked every few seconds until our experts see that they are the perfect color, size, surface texture and smokiness depending on the type of roast we’re creating.  When the desired result is achieved, the beans immediately travel to a cooling chamber to stop the process.  The smell of the freshly roasted coffee is captivating!

After the coffee is cooled, it is taken into the cupping room where it is tasted to ensure that it meets our flavor profile.  Once approved, the coffee is immediately packaged to protect it from oxygen, sunlight and water, all of which can alter the taste of the beans.

Ekspor Kopi Kab. Bandung Rambah Amerika

SOREANG (bisnis-jabar.com)–Potensi pengembangan tanaman kopi di Kabupaten Bandung sangat besar untuk diekspor ke luar negeri. Anggota Koperasi Sunda Hejo Kabupaten Bandung Egi Maya Kurnia mengatakan pihaknya sudah dua tahun terakhir melakukan ekspor kopi ke Sran Francisco Amerika 100-200 ton kopi per bulan.

“Sebenarnya kebutuhan kopi di wilayah tersebut masih sangat besar hingga 1.000 ton per bulan. Akan tetapi, kami hanya bisa mengekspor masih dalam jumlah sedikit,” kata Egi kepada wartawan belum lama ini. Selain Amerika, pasar ekspor kopi luar negeri masih terbuka lebar, Eropa. Menurutnya, kualitas kopi asal Kabupaten Bandung masih baik dibanding kualitas kopi Aceh.

“Kopi yang dikembangkan di sini rerata masih banyak berjenis Arabika dan bagus dikembangkan,” ujar Egi. Perkebunan kopi rakyat di Kabupaten Bandung tersebar di beberapa kecamatan a.l di Kertasari, Pacet, Pangalengan, Pasirjambu, Ciwidey, dan Rancabali. Penyebaran perkebunan kopi tersebut mencapai 400 hektare. Namun demikian, Egi mengeluhkan dukungan pemerintah dalam mengembangkan komoditas kopi masih cukup rendah sehingga pemasaran kurang begitu optimal.

“Seperti melakukan sertifikasi terhadap bibit kopi unggulan dari Kabupaten Bandung atau melakukan sosialisasi mengenai keuntungan menanam kopi kepada masyarakat pemerintah masih kurang,” ungkap Egi. Dia menjelaskan sertifikasi bibit sangat penting dilakukan oleh pemerintah. Dengan begitu, memberikan jaminan terhadap kualitas produk saat dipasarkan.(k29/ija)

http://www.bisnis-jabar.com/index.php/berita/ekspor-kopi-kab-bandung-rambah-amerika

Peluang Ekspor Biji Kopi Kabupaten Bandung Terbuka Lebar

REPUBLIKA.CO.ID, SOREANG -- Pasar ekspor biji kopi Kabupaten Bandung masih terbuka lebar. Selain kualitas kopi yang bagus dan diperhitungkan, banyak kecamatan di Kabupaten Bandung yang cocok untuk ditanami kopi. Upaya pemerintah untuk mendorong pengembangan kopi dinilai belum maksimal. Sehingga, peluang yang ada belum ditangkap secara maksimal.

Anggota Koperasi Sunda Hejo Rancamanyar, Kabupaten Bandung, Egi Maya Kurnia, mengatakan, peluang ekspor kopi ke Amerika serikat dan Eropa, hingga saat ini masih terbuka luas. Bahkan, peluang ekspor kopi mencapai 500 hingga 1000 ton per bulannya. "Kebutuhan kopi di luar negeri masih sangat besar, seharusnya peluang seperti ini tidak boleh disia-siakan," ujarnya saat dihubungi, Jumat (12/4).

Egi mencontohkan, saat ini Koperasi Sunda Hejo mampu mengekspor 100 hingga 200 ton biji kopi kualitas terbaik. Koperasi Sunda Hejo mengekspor ke Kota San Francisco, Amerika Serikat. Pihaknya sudah berkosentrasi mengembangkan tanaman kopi selama dua tahun.
"Kami baru mampu di jumlah 100 sampai 200 ton. Sebenarnya, kalau ada pengembangan lahan dan dibantu pemerintah, bisa lebih tambah lagi," katanya.

Egi mengatakan, selain pasar ekspor ke Amerika Serikat, peluang ekspor kopi dari Kabupaten Bandung ini masih terbuka luas ke negara-negara lainnya. Terutama negara-negara Eropa. Apalagi, kata dia, kualitas kopi dari Kabupaten Bandung ini, jauh di atas produk kopi dari Nigeria, ataupun kopi dari Gayo, Aceh.
"Selain pasar Amerika Serikat sebagai tujuan ekspor. Pasar ekspor ke Eropa juga terbuka luas. Ini tinggal kesiapan dan kemauan kita untuk mengisinya," ujarnya.

Selama ini, kata Egi, pertanian kopi di Kabupaten Bandung, lebih banyak mengembangkan jenis Linies (Arabika). Jenis kopi ini memiliki kualitas baik dan sesuai dengan iklim serta geografis wilayah Kabupaten Bandung. Sehingga, sangat cocok untuk terus dikembangkan.

"Perkebunan kopi rakyat di Kabupaten Bandung tersebar di beberapa kecamatan. Seperti di Kecamatan Kertasari, Pacet, Pangalengan, Pasirjambu, Ciwidey dan Rancabali. Luasan perkebunan lebih dari 400 hektare. Potensi perluasan kebunnya pun masih memungkinkan," katanya.

Meski potensi pertanian kopi di Kabupaten Bandung ini cukup luas, kata Egi, dorongan dan dukungan dari pemerintah sangat kurang. Padahal, pemerintah bisa mengambil peran lebih. Seperti melakukan sertifikasi terhadap bibit kopi unggulan dari Kabupaten Bandung.

Dengan sertifikasi, memberikan jaminan terhadap kualitas produk saat dipasarkan. "Contohnya di Jawa Tengah ada sertifikasi yang

dikeluarkan pemerintahnya untuk pohon jati, dengan nama Jati Unggul Nusantara, kita juga bisa melakukannya untuk kopi," ujarnya.

Selain itu, kata Egi, pemerintah juga bisa melakukan sosialisasi mengenai keuntungan menanam kopi kepada masyarakat. Pemerintah juga bisa berperan memberikan bantuan bibit. Pemanfaatan lahan kritis dan tidak terpakai, bisa dilakukan untuk mengembangkan luas kebun kopi.
"Kan banyak juga tanah cari desa atau lahan tidur lainnya yang bisa dipakai. Selain itu, pola kemitraan juga dapat meningkatkan derajat para buruh tani menjadi petani. Dengan begitu, otomatis dapat meningkatkan kesejahteraan masyarakat," katanya.

Source :  

REPUBLIKA ONLINE - Jumat, 12 April 2013, 18:27 WIB

http://www.republika.co.id/berita/nasional/jawa-barat-nasional/13/04/12/ml53uj-peluang-ekspor-biji-kopi-kabupaten-bandung-terbuka-lebar

Perubahan Profile Waktu dan Suhu saat Meroasting Kopi

EFFECTS OF DIFFERENT TIME-TEMPERATURE PROFILES ON COFFEE PHYSICAL AND CHEMICAL PROPERTIES

Green coffee beans provide neither the characteristic aroma nor the taste of a cup of coffee. To reveal their flavour, green coffee beans need to be roasted. Roasting is one of the most important steps in coffee processing that leads to the development of the desired aroma, taste, and color of the final brewed product. In general, the use of roasting temperature of greater than 200oC is required in order to result in desirable chemical, physical, structural, and sensorial changes in the coffee beans (Schenker 2000; Schenker et al. 2002; Baggenstoss et al. 2008).

The time and temperature conditions applied during roasting have a major impact on the physical and chemical properties of roasted coffee beans. Geiger et al. reported that CO2, a by-product formed due to Strecker reactions and the degradation of organic compounds, increased greatly towards the end phase of a high-temperature-short-time process (260oC, 170 s), while the CO2 formed was much lower when a low-temperature-long-time (228oC, 720s) process was employed (Geiger et al. 2005). Schenker et al. found that roasting process that involved a ramping temperature profile (150 to 240oC in 270 s; 240oC for 55 s) resulted in the formation of a greater quantity of aroma volatiles than a low-temperature-long-time process (isothermal heating at 220oC for 600 s) (Schenker et al. 2002). Baggenstoss also reported that high-temperature-short-time roasting led to beans of lower density, higher volume, less roast loss, and lower moisture content as compared to the low-temperature-short time process (Baggenstoss et al. 2008). Lyman et al. roasted green coffee beans under various process conditions to study the effect of roasting on brewed coffee (Lyman et al. 2003). Using a medium roast process (6.5 min to the onset of the first crack and 1.0 min to the onset of the second crack), Lyman et al. observed that coffee of balanced taste and aroma with citrus flavour was produced. However, using the so-called “sweated process” (4.5 min to the first crack and 6.5 min to the second crack), coffee beans of non-uniform bean color with “sour, grassy, and underdeveloped” were resulted. In comparison, the “baked process” (11 min to the first crack and 18 min to the second crack) produced coffees that were “flat, woody with low brightness and acidity” (Lyman et al. 2003). Based on the these observations, one can conclude that the quality of roasted coffee does not solely depend on the physical parameters at the start and end point of roasting, but rather it is dependent on the time-temperature conditions applied during the roasting process. 

Source : Physicochemical Changes of Coffee Beans During Roasting

JAVA PREANGER COFFEE ADDICT

Fadillah Satria

 

FTIP TMIP UNPAD

fadilprojectkopi@gmail.com

Coffee Roasting Mass Production

Coffee Roasting

Process Description

The coffee roasting process consists essentially of cleaning, roasting, cooling, grinding, and packaging operations. Figure 9.13.2-1 shows a process flow diagram for a typical coffee roasting operation. Bags of green coffee beans are hand- or machine-opened, dumped into a hopper, and screened to remove debris. The green beans are then weighed and transferred by belt or pneumatic conveyor to storage hoppers. From the storage hoppers, the green beans are conveyed to the roaster. Roasters are typically horizontal rotating drums that tumble the green coffee beans in a current of hot combustion gases; the roasters operate in either batch or continuous modes and can be indirect- or direct-fired. Indirect-fired roasters are roasters in which the burner flame does not contact the coffee beans, although the combustion gases from the burner do contact the beans. Direct-fired roasters contact the beans with the burner flame and the combustion gases. At the end of the roasting cycle, water sprays are used to "quench" the beans. Following roasting, the beans are cooled and run through a "destoner". Destoners are air classifiers that remove stones, metal fragments, and other waste not removed during initial screening from the beans. The destoners pneumatically convey the beans to a hopper, where the beans are stabilize and dry (small amounts of water from quenching exist on the surface of the beans). This stabilization process is called equilibration. Following equilibration, the roasted beans are ground, usually by multi-stage grinders. Some roasted beans are packaged and shipped as whole beans. Finally, the ground coffee is vacuum sealed and shipped.

Additional operations associated with processing green coffee beans include decaffeination and instant (soluble) coffee production. Decaffeination is the process of extracting caffeine from green coffee beans prior to roasting. The most common decaffeination process used in the United States is supercritical carbon dioxide (CO2) extraction. In this process, moistened green coffee beans are contacted with large quantities of supercritical CO2 (CO2 maintained at a pressure of about 4,000 pounds per square inch and temperatures between 90° and 100°C [194° and 212°F]), which removes about 97 percent of the caffeine from the beans. The caffeine is then recovered from the CO2, typically using an activated carbon adsorption system. Another commonly used method is solvent extraction, typically using oil (extracted from roasted coffee) or ethyl acetate as a solvent. In this process, solvent is added to moistened green coffee beans to extract most of the caffeine from the beans. After the beans are removed from the solvent, they are steam-stripped to remove any residual solvent. The caffeine is then recovered from the solvent, and the solvent is re-used. Water extraction is also used for decaffeination, but little information on this process is available. Decaffeinated coffee beans have a residual caffeine content of about 0.1 percent on a dry basis. Not all facilities have decaffeination operations, and decaffeinated green coffee beans are purchased by many facilities that produce decaffeinated coffee.

In the manufacture of instant coffee, extraction follows the roasting and grinding operations. The soluble solids and volatile compounds that provide aroma and flavor are extracted from the coffee beans using water. Water heated to about 175°C (347°F) under pressurized conditions (to maintain the water as liquid) is used to extract all of the necessary solubles from the coffee beans. Manufacturers use both batch and continuous extractors. Following extraction, evaporation or freeze-concentration is used to increase the solubles concentration of the extract. The concentrated extracts are then dried in either spray dryers or freeze dryers. Information on the spray drying and freeze drying processes is not available.

JAVA PREANGER COFFEE ADDICT

Fadillah Satria

 

FTIP TMIP UNPAD

fadilprojectkopi@gmail.com

Bagan Roasting Kopi - (warna dan rasa)

Roast Colour Chart