Monday 30 August 2010
Sunday 29 August 2010
Coffee Shop Bussines Plan
What type of business formation are you planning on starting, a sole proprietor, a partnership, a corporation or a Limited Liability Company?
- Location, Location, Location... Where is your coffee shop business going to be located? The Location can make or break your business...
- Are you going to buy an existing coffee shop, or are planning on buying a franchise or are you going to start your business from scratch?...
- How are you planning on financing your coffee shop? Are you going to use your own resources, get financial help from family or friends or are you going to apply for financing from a bank?...
-What type of equipment and inventory will your business need? it will depend on the specific type of coffee shop you are planning on starting...
- If you are starting an coffee only coffee shop with a few extra things like coffee, cappuccino and other coffee enhancement type of things to sell at your shop. The type of equipment you will need will be things like tables and chairs, a counter to check your customers out and a register...
-If you are planning on starting a coffee shop cafe you can see how your inventory would include things like coffee products as well as pastries and so on...
- If you are planning on starting a coffee shop internet cafe, you would need to include everything mentioned before as well as computers at a specific number of tables and perhaps some books and magazines for your customers to read...
Managing Your Coffee Shop In Today's Environment...
-You will need to develop an effective business system to help your business survive on a daily, weekly and monthly basis...
-How will you handle the situation when equipment or customers have a problem...
-Hiring employees, how will you choose the right people for the job. Will training them be cinch or a hassle?...
-These are just a few issues that will come up when you start your coffee shop.
-If you are ready to get start with starting your very own coffee shop. You must start with a plan to write your coffee shop business plan, that will help you with this process.
-The day to day operations of your Coffee Shop Business can be overwhelming, if you don't have some type of system.
Coffee Shop Business Plan System
- A Business System is what makes a business run in an expedient manner.
- You will need to create a Business System that will work for your Coffee Shop Business.
- A Business System is the way you operate your business. This system should include a plan of operation for every aspect of your Coffee Shop Business.
The First System
- The first part of your Business System should include how you will run the day to day operations of your Coffee Shop Business.
The Second System
-The second part should include all of the equipment you will need to operate your Coffee Shop Business.This part should also include the day to day operations and the maintenance that should be done on your equipment. This part should also include the preventive maintenance on this equipment, as well.
The Third System
The third part of your Business System is that, you are going to have to figure out how you are going to pay for your Coffee Shop Business.Are you going to self finance it or are you going to borrow the money from your friends and family? Or are you going to use your credit cards? Are you going to obtain financing from a bank?
The Fourth System
- The fourth part of your Business System is figuring out where your Coffee Shop Business will be located. Are you going to start it out of your home? Or are you going to rent or lease a business location? Are you going to buy a building for your business?Before you actually start your Coffee Shop Business, it is best that you take time to figure out if this is the type of business for you and your future.
Starting a business can be hard work. But chances are once it is successful all of the initial planning will all have been worth while.Writing your own Coffee Shop Business will help you understand why you want to be in business for yourself.
It will also help you to be one step ahead on your business planning. If you don't take care of your business, who do you think will do it for you?
From International Coffee Chain, coffee shop, Warung Kopi to door to door coffee seller
Everywhere we can find coffee, from International Coffee Chain to Warung Kopi (coffee shop,bahasa: small coffee shop) even some just use tents or selling door to door by bike.
Let's star from International Coffee Chain, Starbucks Corporation (NASDAQ: SBUX) is an international coffee and coffeehouse chain based in Seattle, Washington, United States.Starbucks is the largest coffeehouse company in the world, with 17,133 stores in 49 countries, including 11,068 in the United States, nearly 1,000 in Canada and more than 800 in Japan.Starbucks sells drip brewed coffee, espresso-based hot drinks, other hot and cold drinks, coffee beans, salads, hot and cold sandwiches and panini, pastry, snacks, and items such as mugs and tumblers.
In indonesia, at least there is 153 Coffee Shops listings in indonesia.panpages.com with telephone numbers and street, e-mail and website addresses, that's only on At Jakarta we can visit Dante Coffee at Thamrin, Tornado Coffee shop at Kemang, at Yogya, Own Kafe at Adisucipto, Blandongan at Gowok, at Bandung there is kopi ireng at Dago, KOPI KOPI at Ruko Paskal Hyper Square B63, in Surabaya there is Coffee Shop at Inna Simpang, and mandy moore, ups...many more, and specialin Bali : Seven Souls Cofee Corner at Dalung, hehehe, narcist :)
javascript:void(0)
Continued...thats all coffee shop only list from one website, in fact, there is thousands coffee shop in Indonesia, from international coffee shop, local coffee shop till door to coffee shop like this picture.
Let's star from International Coffee Chain, Starbucks Corporation (NASDAQ: SBUX) is an international coffee and coffeehouse chain based in Seattle, Washington, United States.Starbucks is the largest coffeehouse company in the world, with 17,133 stores in 49 countries, including 11,068 in the United States, nearly 1,000 in Canada and more than 800 in Japan.Starbucks sells drip brewed coffee, espresso-based hot drinks, other hot and cold drinks, coffee beans, salads, hot and cold sandwiches and panini, pastry, snacks, and items such as mugs and tumblers.
In indonesia, at least there is 153 Coffee Shops listings in indonesia.panpages.com with telephone numbers and street, e-mail and website addresses, that's only on At Jakarta we can visit Dante Coffee at Thamrin, Tornado Coffee shop at Kemang, at Yogya, Own Kafe at Adisucipto, Blandongan at Gowok, at Bandung there is kopi ireng at Dago, KOPI KOPI at Ruko Paskal Hyper Square B63, in Surabaya there is Coffee Shop at Inna Simpang, and mandy moore, ups...many more, and specialin Bali : Seven Souls Cofee Corner at Dalung, hehehe, narcist :)
javascript:void(0)
Continued...thats all coffee shop only list from one website, in fact, there is thousands coffee shop in Indonesia, from international coffee shop, local coffee shop till door to coffee shop like this picture.
Friday 27 August 2010
Coffee Community
International Coffee Comunity :
The International Women’s Coffee Alliance
Founded in 2003 by Karen Cebreros, Melissa Pugash, Colleen Crosby, Karen Gordon, Margaret Swallow and Kimberly Easson, the International Women’s Coffee Alliance (IWCA) strives to create a difference in the world of coffee. With a mission to “empower women in the international coffee community to achieve meaningful and sustainable lives; and to encourage and recognize the participation of women in all aspects of the coffee industry,” the IWCA, from its inception, has remained focused on promoting possibilities for women in coffee communities throughout the world.
4C Coffee Associaton
This global community has joined forces to continuously improve the social, environmental and economic conditions for the people making their living with coffee.
Main pillars of 4C are a code of conduct, rules of participation for trade and industry, support mechanisms for coffee farmers, a verification system and the participatory governance structure.
Cocoa Java Cafe
Here You can find Recipes, links, articles, forum discussions, reviews, news, and more! all about coffee and chocolate
Indonesia Coffee Community :
Coffee Community
Indonesian Coffee Community is special forum for coffee lovers, discussion about recipe, article, coffee machine, caffeine health, latte art and etching, buy and sell all product and coffee machine and many more.
The International Women’s Coffee Alliance
Founded in 2003 by Karen Cebreros, Melissa Pugash, Colleen Crosby, Karen Gordon, Margaret Swallow and Kimberly Easson, the International Women’s Coffee Alliance (IWCA) strives to create a difference in the world of coffee. With a mission to “empower women in the international coffee community to achieve meaningful and sustainable lives; and to encourage and recognize the participation of women in all aspects of the coffee industry,” the IWCA, from its inception, has remained focused on promoting possibilities for women in coffee communities throughout the world.
4C Coffee Associaton
This global community has joined forces to continuously improve the social, environmental and economic conditions for the people making their living with coffee.
Main pillars of 4C are a code of conduct, rules of participation for trade and industry, support mechanisms for coffee farmers, a verification system and the participatory governance structure.
Cocoa Java Cafe
Here You can find Recipes, links, articles, forum discussions, reviews, news, and more! all about coffee and chocolate
Indonesia Coffee Community :
Coffee Community
Indonesian Coffee Community is special forum for coffee lovers, discussion about recipe, article, coffee machine, caffeine health, latte art and etching, buy and sell all product and coffee machine and many more.
Tuesday 24 August 2010
Making Coffee Shop as Your Art Gallery
Business objects currently booming art-proliferation discussed. Starting as a hobby typically people interested in making money from art because a lot of fans who had been held. It seems that the artwork will hang in the galleries sell a lot was done by various people in this business. But try something different, there is no harm, let alone will generate more profits. One is the display of art objects sold at the coffee shop. Obviously not all coffee shops that you choose, but a coffee shop, that has the taste of the arts.
Coffee Shop has a sufficient criterion for displaying art objects to selling Every day, many visitors who spent time at the coffee shop for coffee or enjoy a light meal. As they sat enjoying a meal, they can see the artwork on display at the coffee shop. You do not need to display many objects of art, only some of the best from your collection. In this case you can cooperate with the owner of a coffee shop or coffee shop if it's your own it will be an extra advantage for you. Consignment is the best way if you do not have a coffee shop with consignee sale with the owner of a coffee shop. If your artwork is good, will provide its own value to the owner of a coffee shop. For the criteria that you select a coffee shop to display artwork, it would be better if the coffee shop is indeed ethnic nuance or flavor of high art that will be harmonious if the display art. Many coffee shops will be interested if you offer your artwork for display there. Besides getting a new atmosphere which they also sell high value does not need to pay especially if the artwork is sold they can get more commission.
Sunday 22 August 2010
Fragrance tasting Coffee Shop Business
Business coffee shop or coffee shop is currently promising a lucrative business. Coffee shop business is one of the most popular business. Manage a coffee shop you can not just sell coffee as soft drinks, but other types of snack foods enough to satiate. Customers who come to the coffee shop you do not just want the company with a cup of hot coffee made you but also various pastries that could be an option.
If you like coffee or if you can find nor do the coffee business in accordance with your lifestyle. Here are some pointers to open a coffee shop, the business plan is required as well as tips to maximize profits. Jadillah creative entrepreneurs, if you want customers, you have to fight to get it.
Start with this checklist to open a coffee shop
1. Mind all licenses required to open a coffee shop not to get overlooked and later can cause problems.
2. If you intend to rent a place to open a coffee shop then you should think of your rental expenses that must be issued and location of the venue.
3. Prepare a business plan carefully you can download it online and for free
4. Open a new account at a bank for financial management Cofee shop your business and do not mix with your personal finances. You even can get a loan from the bank's capital.
5. If the business you want incorporated under the laws then you should immediately take care of
6. Quickly create your name card for business purposes. This is the cheapest way to promote your business.
7. Finally make a website for business purposes. Make your website you do not need expensive facilities can take advantage of free online templates
You have to believe that starting a business not only with capital money alone but with enough information, the business plan is ripe and full dedication from yourself. Good coffee shop business
Varietes of Coffee in Indonesia by Origin
Subspecies, varieties of coffee refers to coffee. Coffee beans from two different places usually have different characters, both from the smell (from citrus scent to smell the soil), caffeine content, flavor and acidity. These characteristics depending on where they grew coffee plants, production processes and differences in genetic subspecies of coffee.
Java coffee
is a coffee produced on the island of Java. In the United States, the term "Java" by itself is slang for coffee in general. The Indonesian phrase Kopi Jawa refers not only to the origin of the coffee, but is used to distinguish the strong, black, very sweet coffee, with powdered grains in the drink, from other forms of the drink.
Sumatra Coffee
Mandheling and Sumatra Lintong - named by Batak Mandheling Mandailing in northern Sumatra in Indonesia. Lintong coffee place is called by name Lintong in northern Sumatra. While the coffee comes from the Gayo Gayo Highlands - is a Native Gayo in Aceh - which includes Central Aceh Regency and Bener Meriah. Gayo coffee touted as the best organic coffee in the world.
Sulawesi Coffee
Toraja Kalossi - Grown in the high mountain areas in Sulawesi. Kalossi is a small town in Sulawesi, which is a collection of coffee from the surrounding area. Toraja in Sulawesi is a mountainous region where coffee is grown. Celebes exhibits a rich, well-balanced acidity (slightly more than Sumatra) and has a multi-dimensional characteristics. The color is dark brown. Excellent coffee for darker roasting. Because the production process, this coffee can dry out irregularly. However irregularly shaped seeds can enrich it.
Bali Coffee
In recent times, with Robusta prices falling, Arabica has been planted in several areas of the Bali Island. Some of these plantings are in commercial plantations, however the bulk are beans grown by small-holders in a number of villages saddling the volcanic peaks.
[[Coffee Luwak]
one of Arabica coffee varieties that have been eaten by a mongoose then collected and processed. Flavor and aroma of coffee is distinctive and become the world's most expensive coffee,for something like $600 per kilo. The luwak, an animal native to Indonesia resembling a cute cat, eats the ripe fruit of coffee trees (each piece contains two coffee beans side by side). When the luwak excretes the still intact beans, they are removed and roasted and ground into powder like any other coffee. Hard-core aficionados say the flavor is intense and defend the roasting process, noting that the beans in any case are roasted and what can happen to them in the luwak's stomach? Shenhav describes the taste and quality of luwak coffee as creating sparks and justifying the high price.
Java coffee
is a coffee produced on the island of Java. In the United States, the term "Java" by itself is slang for coffee in general. The Indonesian phrase Kopi Jawa refers not only to the origin of the coffee, but is used to distinguish the strong, black, very sweet coffee, with powdered grains in the drink, from other forms of the drink.
Sumatra Coffee
Mandheling and Sumatra Lintong - named by Batak Mandheling Mandailing in northern Sumatra in Indonesia. Lintong coffee place is called by name Lintong in northern Sumatra. While the coffee comes from the Gayo Gayo Highlands - is a Native Gayo in Aceh - which includes Central Aceh Regency and Bener Meriah. Gayo coffee touted as the best organic coffee in the world.
Sulawesi Coffee
Toraja Kalossi - Grown in the high mountain areas in Sulawesi. Kalossi is a small town in Sulawesi, which is a collection of coffee from the surrounding area. Toraja in Sulawesi is a mountainous region where coffee is grown. Celebes exhibits a rich, well-balanced acidity (slightly more than Sumatra) and has a multi-dimensional characteristics. The color is dark brown. Excellent coffee for darker roasting. Because the production process, this coffee can dry out irregularly. However irregularly shaped seeds can enrich it.
Bali Coffee
In recent times, with Robusta prices falling, Arabica has been planted in several areas of the Bali Island. Some of these plantings are in commercial plantations, however the bulk are beans grown by small-holders in a number of villages saddling the volcanic peaks.
[[Coffee Luwak]
one of Arabica coffee varieties that have been eaten by a mongoose then collected and processed. Flavor and aroma of coffee is distinctive and become the world's most expensive coffee,for something like $600 per kilo. The luwak, an animal native to Indonesia resembling a cute cat, eats the ripe fruit of coffee trees (each piece contains two coffee beans side by side). When the luwak excretes the still intact beans, they are removed and roasted and ground into powder like any other coffee. Hard-core aficionados say the flavor is intense and defend the roasting process, noting that the beans in any case are roasted and what can happen to them in the luwak's stomach? Shenhav describes the taste and quality of luwak coffee as creating sparks and justifying the high price.
Types Of Coffee Drinks – Coffee Varieties
Sometimes be daunting walking into a coffee house and seeing the long list of coffee varieties and drinks on the menu. What’s the difference between a latte and an Au lait? How does a cappuccino differ from an Americano? We’ll try to make it all clear for you below:
Americano: A single shot of espresso with about 7 ounces of hot water added to the mix. The name for this coffee drink stemmed from an insult to ‘uncouth’ Americans who weren’t up to drinking full espressos.
A Shot in the Dark: See ‘Hammerhead’.
Black coffee: A drip brew, percolated or French press style coffee served straight, with no milk.
Cafe au Lait: Similar to Caffe Latte, except that an au lait is made with brewed coffee instead of espresso. Additionally, the ratio of milk to coffee is 1:1, making for a much less intense taste.
Cafe Breva: A cappuccino made with half and half milk, instead of whole milk. The theory is that the mix gives a richer, creamier flavor. You should be aware, before trying this for yourself, that half and half is much harder to foam.
Caffe Latte: Essentially, a single shot of espresso in steamed (not frothed) milk. The ratio of milk to coffee should be about 3:1, but you should be aware that latte in Italian means ‘milk’, so be careful ordering one when in Rome.
Cafe Macchiato: A shot of espresso with steamed milk added. The ratio of coffee to milk is approximately 4:1.
Cappuccino: Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top. Some coffee shops will add more milk than that so that the customer will get a bigger drink out of the deal, but that makes the coffee itself far weaker. Click here for how to make Cappuccino
Double, or Double Shot: Just as it sounds, this is two shots of espresso mixed in with the regular amount of additional ingredients. So, for example, if you were going to make a double hammerhead, you would put two shots of espresso into a coffee cup, and fill it with the drip blend, rather than the usual single espresso shot.
Dry Cappuccino: A regular cappuccino, only with a smaller amount of foam, and no steamed milk at all.
Espresso Con Panna: Your basic standard espresso with a shot of whipped cream on top.
Flavored coffee: A very much ethnic tradition, syrups, flavorings, and/or spices are added to give the coffee a tinge of something else. Chocolate is the most common additive, either sprinkled on top or added in syrup form, while other favorites include cinnamon, nutmeg, and Italian syrups.
Frappe: A big favorite in parts of Europe and Latin America, especially during the summer months. Originally a cold espresso, it has more recently been prepared putting 1-2 teaspoons of instant coffee with sugar, water and ice. The brew is placed in a long glass with ice, and milk if you like, turning it into a big coffee milkshake.
Greek Coffee: See Turkish Coffee.
Hammerhead: A real caffeine fix, this drink consists of a shot of espresso in a regular-sized coffee cup, which is then filled with drip coffee. Also known as a Shot in the Dark, although many cafes rename the drink further to suit their own needs.
Iced coffee: A regular coffee served with ice, and sometimes milk and sugar.
Indian (Madras) filter coffee: A common brew in the south of India, Indian filter coffee is made from rough ground, dark-roasted coffee Arabica or Peaberry beans. It’s drip-brewed for several hours in a traditional metal coffee filter before being served. The ratio of coffee to milk is usually 3:1.
Instant coffee (or soluble coffee): These grounds have usually been freeze-dried and turned into soluble powder or coffee granules. Basically, instant coffee is for those that prefer speed and convenience over quality. Though some prefer instant coffee to the real thing, there’s just no accounting for taste.
Irish coffee: A coffee spiked with Irish whiskey, with cream on top. An alcoholic beverage that’s best kept clear of the kids, but warms you up plenty on a cold winter night.
KOPI TUBRUK: An Indonesian-style coffee that is very similar to Turkish and Greek in that it’s very thick, but the coarse coffee grounds are actually boiled together with a solid piece of sugar. The islands of Java and Bali tend to drink this brew.
Lungo: One for the aficionados, this is an extra long pull that allows somewhere around twice as much water as normal to pass through the coffee grounds usually used for a single shot of espresso. In technical terms, it’s a 2-3 ounce shot.
Macchiato: (See Cafe Macchiato)
Melya: A coffee mixed with 1 teaspoon of unsweetened powdered cocoa and drizzled honey. Sometimes served with cream.
Mocha: This popular drink is basically a Cappuccino or Latte with chocolate syrup added to the mix. Sweeter, not as intense in coffee flavor, and a good ‘gateway’ coffee for those who don’t usually do the caffeine thing.
Oliang/Oleng: A stronger version of Thai coffee, Oliang is a blend of coffee and other ingredients such as corn, soy beans, and sesame seeds. Traditionally brewed with a “tung tom kah fe”, or a metal ring with a handle and a muslin-like cloth bag attached.
Ristretto: The opposite of a Lungo, the name of this variety of coffee means ‘restricted’, which means less water is pushed through the coffee grounds than normal, even though the shot would take the same amount of time as normal for the coffee maker to pull. If you want to get technical, it’s about a 0.75 ounce pull.
Soluble Coffee: See Instant Coffee.
Turkish Coffee (also known as Greek Coffee): Made by boiling finely ground coffee and water together to form a muddy, thick coffee mix. In fact, the strongest Turkish coffee can almost keep a spoon standing upright. It’s often made in what’s known as an Ibrik, a long-handled, open, brass or copper pot. It is then poured, unfiltered, into tiny Demitasse cups, with the fine grounds included. It’s then left to settle for a while before serving, with sugar and spices often added to the cup.
Vietnamese style coffee: A drink made by dripping hot water though a metal mesh, with the intense brew then poured over ice and sweetened, condensed milk. This process uses a lot more coffee grounds and is thus a lot slower than most kinds of brewing.
White coffee: A black coffee with milk added.
Americano: A single shot of espresso with about 7 ounces of hot water added to the mix. The name for this coffee drink stemmed from an insult to ‘uncouth’ Americans who weren’t up to drinking full espressos.
A Shot in the Dark: See ‘Hammerhead’.
Black coffee: A drip brew, percolated or French press style coffee served straight, with no milk.
Cafe au Lait: Similar to Caffe Latte, except that an au lait is made with brewed coffee instead of espresso. Additionally, the ratio of milk to coffee is 1:1, making for a much less intense taste.
Cafe Breva: A cappuccino made with half and half milk, instead of whole milk. The theory is that the mix gives a richer, creamier flavor. You should be aware, before trying this for yourself, that half and half is much harder to foam.
Caffe Latte: Essentially, a single shot of espresso in steamed (not frothed) milk. The ratio of milk to coffee should be about 3:1, but you should be aware that latte in Italian means ‘milk’, so be careful ordering one when in Rome.
Cafe Macchiato: A shot of espresso with steamed milk added. The ratio of coffee to milk is approximately 4:1.
Cappuccino: Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top. Some coffee shops will add more milk than that so that the customer will get a bigger drink out of the deal, but that makes the coffee itself far weaker. Click here for how to make Cappuccino
Double, or Double Shot: Just as it sounds, this is two shots of espresso mixed in with the regular amount of additional ingredients. So, for example, if you were going to make a double hammerhead, you would put two shots of espresso into a coffee cup, and fill it with the drip blend, rather than the usual single espresso shot.
Dry Cappuccino: A regular cappuccino, only with a smaller amount of foam, and no steamed milk at all.
Espresso Con Panna: Your basic standard espresso with a shot of whipped cream on top.
Flavored coffee: A very much ethnic tradition, syrups, flavorings, and/or spices are added to give the coffee a tinge of something else. Chocolate is the most common additive, either sprinkled on top or added in syrup form, while other favorites include cinnamon, nutmeg, and Italian syrups.
Frappe: A big favorite in parts of Europe and Latin America, especially during the summer months. Originally a cold espresso, it has more recently been prepared putting 1-2 teaspoons of instant coffee with sugar, water and ice. The brew is placed in a long glass with ice, and milk if you like, turning it into a big coffee milkshake.
Greek Coffee: See Turkish Coffee.
Hammerhead: A real caffeine fix, this drink consists of a shot of espresso in a regular-sized coffee cup, which is then filled with drip coffee. Also known as a Shot in the Dark, although many cafes rename the drink further to suit their own needs.
Iced coffee: A regular coffee served with ice, and sometimes milk and sugar.
Indian (Madras) filter coffee: A common brew in the south of India, Indian filter coffee is made from rough ground, dark-roasted coffee Arabica or Peaberry beans. It’s drip-brewed for several hours in a traditional metal coffee filter before being served. The ratio of coffee to milk is usually 3:1.
Instant coffee (or soluble coffee): These grounds have usually been freeze-dried and turned into soluble powder or coffee granules. Basically, instant coffee is for those that prefer speed and convenience over quality. Though some prefer instant coffee to the real thing, there’s just no accounting for taste.
Irish coffee: A coffee spiked with Irish whiskey, with cream on top. An alcoholic beverage that’s best kept clear of the kids, but warms you up plenty on a cold winter night.
KOPI TUBRUK: An Indonesian-style coffee that is very similar to Turkish and Greek in that it’s very thick, but the coarse coffee grounds are actually boiled together with a solid piece of sugar. The islands of Java and Bali tend to drink this brew.
Lungo: One for the aficionados, this is an extra long pull that allows somewhere around twice as much water as normal to pass through the coffee grounds usually used for a single shot of espresso. In technical terms, it’s a 2-3 ounce shot.
Macchiato: (See Cafe Macchiato)
Melya: A coffee mixed with 1 teaspoon of unsweetened powdered cocoa and drizzled honey. Sometimes served with cream.
Mocha: This popular drink is basically a Cappuccino or Latte with chocolate syrup added to the mix. Sweeter, not as intense in coffee flavor, and a good ‘gateway’ coffee for those who don’t usually do the caffeine thing.
Oliang/Oleng: A stronger version of Thai coffee, Oliang is a blend of coffee and other ingredients such as corn, soy beans, and sesame seeds. Traditionally brewed with a “tung tom kah fe”, or a metal ring with a handle and a muslin-like cloth bag attached.
Ristretto: The opposite of a Lungo, the name of this variety of coffee means ‘restricted’, which means less water is pushed through the coffee grounds than normal, even though the shot would take the same amount of time as normal for the coffee maker to pull. If you want to get technical, it’s about a 0.75 ounce pull.
Soluble Coffee: See Instant Coffee.
Turkish Coffee (also known as Greek Coffee): Made by boiling finely ground coffee and water together to form a muddy, thick coffee mix. In fact, the strongest Turkish coffee can almost keep a spoon standing upright. It’s often made in what’s known as an Ibrik, a long-handled, open, brass or copper pot. It is then poured, unfiltered, into tiny Demitasse cups, with the fine grounds included. It’s then left to settle for a while before serving, with sugar and spices often added to the cup.
Vietnamese style coffee: A drink made by dripping hot water though a metal mesh, with the intense brew then poured over ice and sweetened, condensed milk. This process uses a lot more coffee grounds and is thus a lot slower than most kinds of brewing.
White coffee: A black coffee with milk added.
Varietes of Coffee : Arabica and Robusta
The first, and most traditional, is Arabica, which is considered to be far superior in flavor – the champagne of coffee, if you will. The other variety, Robusta, is higher in caffeine and tastes far bitterer and more acidic, which makes it less than preferable for most domestic use, but on the upside it can be cultivated in areas where Arabica won’t grow. This makes it a cheap substitute for Arabica, which sees several coffee companies add small amounts of Robusta to their product lines as ‘filler’. Finest quality Robusta beans are sometimes used as ingredients in certain espresso blends, but these are somewhat of an acquired taste.
Of course, both Robusta and Arabica have sub-varieties, much the same way as wineries have different blends of wine. Traditional Arabica coffees can be Mocha or Java varieties while, on the more exotic side, there’s a very expensive gourmet variety of Robusta called the Indonesian Kopi Luwak.
What makes this bean so unique is that the beans are gathered from the droppings of the Common Palm Civet, an animal whose digestive processes give the bean a very distinctive flavor.
Most varieties aren’t anywhere near as bizarre as that. In fact, most varieties or Types of coffee plant are categorized on where they were grown, rather than any scientific basis. Just as with wineries, a different geographic location can greatly affect how the plant grows( see Coffees of the world), and how its bean tastes, as can the nutrients that feed into that particular area’s groundwater system and soil.
Coffee Organization
Same interest on coffee, with all coffee impact, economic, life style, business, healthy entering people to make Coffee organization, called ICO = International Coffee Organization, main intergovernmental organization for coffee, bringing together producing and consuming countries to tackle the challenges facing the world coffee sector through international cooperation. It makes a practical contribution to the world coffee economy and to improving standards of living in developing countries by:
* enabling government representatives to exchange views and coordinate coffee policies and priorities at regular high-level meetings;
* encouraging a sustainable world coffee economy;
* initiating coffee development projects to add value and improve marketing;
*increasing world coffee consumption through innovative market development activities;
* promoting the improvement of coffee quality;
* working closely with the global coffee industry through a 16-strong Private Sector Consultative Board which tackles issues such as food safety; and
* ensuring transparency in the coffee market by providing objective and comprehensive information on the world coffee sector by means of statistics and market studies.
The ICO was set up in London in 1963 under the auspices of the United Nations because of the great economic importance of coffee. It has administered six International Coffee Agreements (ICAs), the most recent of which entered into force provisionally on 1 October 2001 and definitively on 17 May 2005. Its 77 Members include 45 coffee exporting and 32 importing countries, and it functions through the International Coffee Council, the Executive Board, the Private Sector Consultative Board, the Executive Director and a small Secretariat.
Coffee is one of the world’s largest traded commodities produced in more than 60 countries, providing a livelihood for some 25,000,000 coffee farming families around the world. Many of these countries are heavily dependent on coffee, which can account for over 75% of their total export earnings. Among consumers coffee is a universally popular drink, with over US$70 billion in retail sales a year. ICO exporting Members account for over 97% of world coffee production and its importing Members are responsible for around 80% of world coffee consumption.
In Indonesia, named Specialty Coffee Association of Indonesia (SCAI) with mission to To increase the quality, value and volume of Indonesia’s specialty coffee.
The Specialty Coffee Association of Indonesia provides effective forum, bringing together all industry members involved with Indonesia’s specialty coffee to promote and set standards for the growing, processing, exporting and retailing of Indonesia’s specialty coffee. To be more specific:
* The association is only concerned with specialty grade Arabica coffee, and
* The association is about standards and certifications whether they are for green bean or the making of an espresso
SCAI activities approved by the AGM for April, 2008 to March, 2009
* Identifying and defining the geographic identities of Indonesia’s specialty coffees
* Increasing the coffee cupping skills of its membership by working with AMARTA to bring the Q-Cup system developed by the Coffee quality Institute to Indonesia.
* Work towards creating a barista training and certification program that would increase professionalism in the retail industry and regularly host an Indonesian Barista competition
* Create a sustainable association, representing all segments of the specialty coffee industry
The Address :
BRI II Building, 28th Floor, Sudirman Avenue, Jakarta 10210 Tel: +62-21-571-3548 begin_of_the_skype_highlighting +62-21-571-3548 end_of_the_skype_highlighting, Fax: +62-21-571-1388
Coffee History - Indonesia
The history of coffee goes at least as far back as the thirteenth century, though coffee's origin remains unclear.
It has been believed that Ethiopia anestry of today's Oromo people were the first to have discovered and recognized the energizing effect of the coffee bean plant. However no direct evidence has been found indicating where in Africa coffee grew or who among the natives might have used it as a stimulant or even known about it, earlier than the 17th century.[The story of Kaldi, the 9th-century Ethiopian goatherd who discovered coffee, did not appear in writing until 1671 and is probably apocryphal. From Ethiopia, coffee was said to have spread to Egypt and Yemen. The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the fifteenth century, in the Sufi monasteries of Yemen. It was here in Arabia that coffee beans were first roasted and brewed, in a similar way to how it is now prepared. By the 16th century, it had reached the rest of the Middle East, Persia, Turkey, and northern Africa. Coffee then spread to Italy, and to the rest of Europe, to Indonesia, and to the Americas.
In Indonesia, The coffee was shipped to Europe from the port of Batavia. There has been a port at the mouth of Ciliwung River since 397 AD, when King Purnawarman established the city he called Sunda Kelapa. Today, in the Kota area of Jakarta, one can find echoes of the sea-going legacy that built the city. Sail driven ships still load cargo in the old port. The Bahari museum occupies a former warehouse of the VOC, which was used to store spices and coffee. Menara Syahbandar (or Lookout Tower) was built in 1839 to replace the flag pole that stood at the head of wharves, where the VOC ships docked to load their cargos.
In the 1700s, coffee shipped from Batavia sold for 3 Guilders per kilogram in Amsterdam. Since annual incomes in Holland in the 1700s were between 200 to 400 Guilders, this was equivalent of several hundred dollars per kilogram today. By the end of the 18th century, the price had dropped to 0.6 Guilders per kilogram and coffee drinking spread from the elite to the general population.
The coffee trade was very profitable for the VOC, but less so for the Indonesian farmers who were forced to grow it by the colonial government. In theory, production of export crops was meant to provide cash for Javanese villagers to pay their taxes. This was in Dutch known as the Cultuurstelsel (Cultivation system), and it covered spices and a wide range of other tropical cash crops. Cultuur stelsel was initiated for coffee in the Preanger region of West Java. In practice however, the prices set for the cash crops by the government were too low and they diverted labor from rice production, causing great hardship for farmers.
By mid of 1970s the VOC expanded Arabica coffee growing areas in Sumatra, Bali, Sulawesi and Timor. In Sulawesi the coffee was first planted in 1750. In North Suamatra highlands coffee was first grown near Toba Lake in 1888, followed by the Gayo highlands (Aceh) near Laut Tawar Lake in 1924.
In 1860, a Dutch colonial official, Eduard Douwes Dekker, wrote a book called “Max Havelaar and the Coffee Auctions of the Dutch Trading Company”, which exposed the oppression of villagers by corrupt and greedy officials. This book helped to change Dutch public opinion about the “Cultivation System” and colonialism in general. More recently, the name Max Havelaar was adopted by one of the first fair trade organizations.
In the late eighteen hundreds, Dutch colonialists established large coffee plantations on the Ijen Plateau in eastern Java. However, disaster struck in the 1876, when the coffee rust disease swept through Indonesia, wiping out most of Typica cultivar. Robusta coffee (C. canephor var. robusta) was introduced to East Java in 1900 as a substitute especially at lower altitudes, where the rust was particularly devastating.
In the 1920s, smallholders throughout Indonesia began to grow coffee as a cash crop. The plantations on Java were nationalized at independence and revitalized with new varieties of Coffea arabica in the 1950s. These varieties were also adopted by smallholders through the government and various development programs. Today, more than 90% of Indonesia’s Arabica coffee is grown by smallholders mainly in Northern Sumatra, on farms of one hectare or less in average. Annual Arabica production is about 75,000 tons and 90 % of which for export. Arabica coffee from the country mostly goes to specialty market segment.
It has been believed that Ethiopia anestry of today's Oromo people were the first to have discovered and recognized the energizing effect of the coffee bean plant. However no direct evidence has been found indicating where in Africa coffee grew or who among the natives might have used it as a stimulant or even known about it, earlier than the 17th century.[The story of Kaldi, the 9th-century Ethiopian goatherd who discovered coffee, did not appear in writing until 1671 and is probably apocryphal. From Ethiopia, coffee was said to have spread to Egypt and Yemen. The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the fifteenth century, in the Sufi monasteries of Yemen. It was here in Arabia that coffee beans were first roasted and brewed, in a similar way to how it is now prepared. By the 16th century, it had reached the rest of the Middle East, Persia, Turkey, and northern Africa. Coffee then spread to Italy, and to the rest of Europe, to Indonesia, and to the Americas.
In Indonesia, The coffee was shipped to Europe from the port of Batavia. There has been a port at the mouth of Ciliwung River since 397 AD, when King Purnawarman established the city he called Sunda Kelapa. Today, in the Kota area of Jakarta, one can find echoes of the sea-going legacy that built the city. Sail driven ships still load cargo in the old port. The Bahari museum occupies a former warehouse of the VOC, which was used to store spices and coffee. Menara Syahbandar (or Lookout Tower) was built in 1839 to replace the flag pole that stood at the head of wharves, where the VOC ships docked to load their cargos.
In the 1700s, coffee shipped from Batavia sold for 3 Guilders per kilogram in Amsterdam. Since annual incomes in Holland in the 1700s were between 200 to 400 Guilders, this was equivalent of several hundred dollars per kilogram today. By the end of the 18th century, the price had dropped to 0.6 Guilders per kilogram and coffee drinking spread from the elite to the general population.
The coffee trade was very profitable for the VOC, but less so for the Indonesian farmers who were forced to grow it by the colonial government. In theory, production of export crops was meant to provide cash for Javanese villagers to pay their taxes. This was in Dutch known as the Cultuurstelsel (Cultivation system), and it covered spices and a wide range of other tropical cash crops. Cultuur stelsel was initiated for coffee in the Preanger region of West Java. In practice however, the prices set for the cash crops by the government were too low and they diverted labor from rice production, causing great hardship for farmers.
By mid of 1970s the VOC expanded Arabica coffee growing areas in Sumatra, Bali, Sulawesi and Timor. In Sulawesi the coffee was first planted in 1750. In North Suamatra highlands coffee was first grown near Toba Lake in 1888, followed by the Gayo highlands (Aceh) near Laut Tawar Lake in 1924.
In 1860, a Dutch colonial official, Eduard Douwes Dekker, wrote a book called “Max Havelaar and the Coffee Auctions of the Dutch Trading Company”, which exposed the oppression of villagers by corrupt and greedy officials. This book helped to change Dutch public opinion about the “Cultivation System” and colonialism in general. More recently, the name Max Havelaar was adopted by one of the first fair trade organizations.
In the late eighteen hundreds, Dutch colonialists established large coffee plantations on the Ijen Plateau in eastern Java. However, disaster struck in the 1876, when the coffee rust disease swept through Indonesia, wiping out most of Typica cultivar. Robusta coffee (C. canephor var. robusta) was introduced to East Java in 1900 as a substitute especially at lower altitudes, where the rust was particularly devastating.
In the 1920s, smallholders throughout Indonesia began to grow coffee as a cash crop. The plantations on Java were nationalized at independence and revitalized with new varieties of Coffea arabica in the 1950s. These varieties were also adopted by smallholders through the government and various development programs. Today, more than 90% of Indonesia’s Arabica coffee is grown by smallholders mainly in Northern Sumatra, on farms of one hectare or less in average. Annual Arabica production is about 75,000 tons and 90 % of which for export. Arabica coffee from the country mostly goes to specialty market segment.
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