From Farm to Cup

From Farm to Cup, Big Coffee Turns to Tech to Lure Consumers

By Isis Almeida
18 September 2019, 15:00 GMT+7 Updated on 18 September 2019, 19:33 GMT+7

Sustainability-minded millennials increasingly want to know where their cup of Americano or Espresso Macchiato comes from, and some of the world’s top coffee companies are turning to technology for help.

Roasters including J.M. Smucker Co. and Jacob Douwe Egberts are joining a blockchain initiative by Farmer Connect, a startup backed by Swiss coffee trader Sucafina and developed in partnership with International Business Machines Corp. The technology will help firms trace the origin of the beans they buy and sell as well as their pricing along the supply chain.

The digital ledger system, which usually tracks transactions, will also be used to feed customers detailed information about where the coffee was farmed, milled, exported, imported and roasted through a consumer-facing application called Thank My Farmer. Clientele will also be able to directly support sustainability projects, and from next year, make direct payments to farmers.

“Our participation in the Farmer Connect blockchain initiative demonstrates our commitment to providing consumers with the transparency they crave while also creating new ways to support smallholder coffee farmers,” said Joe Stanziano, senior vice president and general manager for Smucker, owner of coffee brands including Folgers, Cafe Bustelo and 1850.

The platform, now available to members, will open up for the rest of the market next year, said Dave Behrends, founder and president of Farmer Connect and a partner at Sucafina. The startup plans to raise as much as $20 million at the end of this year or early 2020, making it an industry-wide initiative, he said.

Price Transparency
Farmer Connect doesn’t own the data companies input, so when it comes to price -- a sensitive topic for many firms -- it will be the users’ decision to give others permission to see the value of their purchases and sales. Behrends expects roughly 90% of the users to disclose where the coffee comes from, but only about 10% to embrace price transparency at the start.

“I would expect that as we evolve as a supply chain and consumers demand more visibility, the pressure will increase for us to be able to prove that we are paying a fair price to farmers,” he said. “That will be something that will become more of the norm.”

Coffee traders have struggled with thin margins and increasingly long payment terms by an ever consolidating roasting industry, meaning some traders may chose not to open up their pricing information. While some roasters require proof traders have paid farmers a fair price, the groups that do so successfully are the ones that allow for margins in the supply chain, Behrends said.

“I think traders are fine sharing data that ensures farmers have been paid a fair price,” he said, adding that some influential roasters could use the data to pressure their margins.

While tapping blockchain will help cut transaction costs, sharing the data with financing banks could also help companies to achieve lower rates, Behrands said. And farmers gain too. Growers will get their own app to receive direct payments, input sales and prices as well as data about themselves. The app, set to be ready in the first quarter next year, will also let farmers verify if the price companies input is correct.

“That’s great for two reasons: now we have verified data of how much is going to farmers, it’s not just a trader claiming that they paid the farmer a fair price,” Behrends said. “And for the farmer confirming that, they are building credit history because they are building a digital track-record of production and income and for a lot of the farmers in Africa, that history makes them bankable and open for micro-credit loans for the first time ever.”

Farmer Connect -- also supported by the Colombian Coffee Growers Federation, Japanese trader Itochu Corp., importer RGC Coffee as well as Sucafina and the trader’s private label roaster Beyers Koffie -- is open to later expanding to other commodities such as cocoa and tea.

“We believe that Farmer Connect will be the platform of choice for the coffee industry,” said Rajendra Rao, general manager for IBM Food Trust. “We know that both farmers and coffee lovers everywhere will benefit from transparent connectivity.”


Sumber :
https://www.bloomberg.com/news/articles/2019-09-18/from-farm-to-cup-big-coffee-taps-blockchain-to-lure-millennials

From Coffee Bean to Cup

From coffee bean to cup: Starbucks brews a blockchain-based supply chain with Microsoft

While the coffee chain explores a new tracking system and mobile app, two surveys show that not everyone is fully on board with the much-hyped distributed ledger technology.
   
Lucas MearianBy Lucas Mearian
Senior Reporter, Computerworld | MAY 7, 2019 2:15 PM PDT

Starbucks is working with Microsoft to develop a blockchain-based supply chain tracking system and mobile app that will allow customers to track the supply chain journey of the beans they buy and the coffee they drink.

In March, Starbucks announced a "digital transparency plan" that would let it verify their coffee beans as 100% ethically and sustainably sourced.

Last year, Starbucks worked with more than 380,000 coffee farms to ensure ethical sourcing. However, digital real-time traceability will allow customers to know more about their coffee beans, the company said.

The “As a Service” model delivers services, not products; flexibility, not rigidity; and costs that align to business outcomes.

"Perhaps even more important and differentiating are the potential benefits for coffee farmers to know where their beans go after they sell them. Starbucks is...innovating ways to trace the journey that its coffee makes from farm to cup – and to connect the people who drink it with the people who grow it," the coffee chain said in a blog post.

This week at the Microsoft Build 2019 conference, the coffee company announced its "bean to cup" program. It uses Microsoft's Azure-based blockchain service, which creates a transparent electronic ledger over which supply chain participants can input transactional data. Combined with a user interface and mobile application, the technology will allow Starbucks customers to trace the journey of coffee beans from the time a grower packages them to the time they hit the coffee chain's counters.

The mobile app will show customers information about where their packaged coffee comes from, where it was grown and what Starbucks is doing to support farmers in those locations. It will also include where and when the coffee was roasted, associated  tasting notes and other details.

Starbucks' mobile "bean to cup" tracking app may look like this.
Starbucks is among a growing number of produce retailers to let customers trace their food's journey from farm to store shelf. For example, IBM's blockchain-based Food Trust blockchain network, launched in August 2017, is used by more than two dozen food retailers and suppliers, including Dole, Driscoll's, Golden State Foods, Kroger, McCormick and Company, Nestlé, Tyson Foods, Unilever and Walmart.

IBM and Microsoft are not alone. SAP has also launched a blockchain-based service; it's used by companies such as Bumble Bee Foods to track and trace the origin of its tuna. Food suppliers add QR or bar codes to shipping labels that can be scanned and entered into a blockchain database, which becomes a transparent ledger for all participants to see as shipments travel along the supply chain.

Pharmaceutical wholesalers and other firms have also been using blockchain cloud services to authenticate their products and avoid counterfeit drugs.

Just as Starbucks is doing with its beans, jewelry and gem suppliers have also been using blockchain to ensure their stones are ethically sourced and not part of the blood diamond trade, which uses slave labor in war-torn regions of Africa to mine precious gems.

Blockchain and the on-going hype
Consultancy Deloitte LLP today released the results of a survey of 1,386 senior executives in a dozen countries showing that Fintech remains a blockchain leader. But more organizations in other sectors – such as technology, media, telecommunications, life sciences and health care, and government – are expanding and diversifying their blockchain initiatives.

Fifty-three percent of respondents said blockchain technology has become a critical priority for their organizations, a 10-point increase over last year's results. Moreover, 83% see compelling use cases for blockchain, up from 74% who said that last year, "and respondents' overall attitudes toward blockchain have strengthened meaningfully."

Last year's Deloitte survey showed blockchain adoption reaching a turning point, with momentum beginning to shift from "blockchain tourism" and exploration toward the building of practical business applications.

The 2019 survey, conducted from February through March, revealed "signs of blockchain's increased maturity" in a variety of industries that have been exploring the technology.

"But not everyone is fully on board," the Deloitte report said. "Though a majority of respondents call blockchain a top-five priority, only 23% have already initiated a blockchain deployment – down from 34% [last year]. Attitudes about blockchain may be improving, but 43% still see blockchain as overhyped, up from 39% last year."

The dissonance could reflect a growing pragmatism, Deloitte noted, one that it also noted in last year's report. That dissonance and caution may reflect the technology's health as it evolves into a more grounded business solution, the consultancy said.

Meanwhile, research firm Gartner released its own supply chain technology survey  today showing supply chain leaders are failing to find suitable uses for blockchain. By 2023, 90% of blockchain-based supply chain initiatives will suffer "blockchain fatigue" due to a lack of strong use cases, according to Gartner.

Only 19% of survey respondents ranked blockchain as a very important technology for their business, and only 9% have invested in it. "This is mainly because supply chain blockchain projects are very limited and do not match the initial enthusiasm for the technology's application in supply chain management," Gartner said in its report.

"Supply chain blockchain projects have mostly focused on verifying authenticity, improving traceability and visibility, and improving transactional trust," said Alex Pradhan, senior principal research analyst at Gartner. "However, most have remained pilot projects due to a combination of technology immaturity, lack of standards, overly ambitious scope and a misunderstanding of how blockchain could, or should, actually help the supply chain. Inevitably, this is causing the market to experience blockchain fatigue."

As blockchain continues to develop in supply chains, Gartner recommended organizations remain cautious about early adoption until there is a clear distinction between hype and its core capabilities. "The emphasis should be on proof of concept, experimentation and limited-scope initiatives that deliver lessons, rather than high-cost, high-risk, strategic business value," Pradhan said.

Still, Starbucks sees value
Starbucks has not yet experienced blockchain fatigue. Gerri Martin-Flickinger, Starbucks CTO, said in a blog post that the company has a "world-class team of technologists engaging in groundbreaking innovation.. and this is increasingly critical to how technology has to show up for us."

Starbucks did not detail when the blockchain-based supply chain and mobile app would go live, but it did say it's currently interviewing coffee farmers in Costa Rica, Colombia and Rwanda, "learning more about their stories, their knowledge and their needs in order to determine how digital traceability can best benefit them.

"We're forging new ground here, so we're excited to report more in the coming months," Michelle Burns, Starbucks senior vice president of Global Coffee & Tea, said in the post. "While high-quality, handcrafted beverages are so important, it's the stories, the people, the connections, the humanity behind that coffee that inspires everything we do,.

"This kind of transparency offers customers the chance to see that the coffee they enjoy from us is the result of many people caring deeply."


Sumber :
https://www.computerworld.com/article/3393211/from-coffee-bean-to-cup-starbucks-brews-a-blockchain-based-supply-chain-with-microsoft.html

Apa bedanya Cappuccino & Latte

Apa bedanya cappuccino dan latte? Jawabannya terletak pada bagaimana masing-masing minuman ini disiapkan, disajikan dan seberapa baik baristanya telah dilatih—karena setidaknya, sepengalaman saya, terkadang ada barista yang seenak udel bilang “sama aja tuh mba/mas” meski kita sudah protes karena cappuccino yang kita pesan justru disajikan latte. –Maaf, kepada para barista yang barangkali membaca ini. Jika keduanya sama, lalu mengapa namanya berbeda?

Meski sama-sama terbuat dari espresso dan susu, namun yang membedakan ketiga minuman ini adalah jumlah takaran susu dan banyaknya foam yang ditambahkan ke dalam espresso. Banyaknya susu yang ditambahkan ini akan turut memengaruhi rasa minuman yang disajikan. Sehingga karenanya, sekali lagi, (rasa) cappuccino dan latte tentu saja tidak sama. Simak perbedaannya berikut ini:


CAPPUCCINO

Cappuccino adalah minuman tradisional Italia yang terkenal dengan lapisan atasnya yang berupa froth susu—yang biasanya di-garnish dengan bubuk coklat. Namun, yang membuat minuman ini menjadi khas bukan sekadar froth susu saja. Secara anatomi, cappuccino bisa diilustrasikan menjadi 3 bagian seperti:

∙ 1/3 espresso
∙ 1/3 steamed milk
∙ 1/3 milk froth

Jadi minuman itu dikatakan sebagai cappuccino apabila ia memiliki takaran yang sama untuk setiap komposisinya (espresso, susu steamed, dan froth susu). Untuk mengenali apakah minuman itu adalah cappucino, kita umumnya akan merasakan foam yang agak tegas dan bold di saat pertama tegukan, lalu diikuti kopi dengan rasa milky yang kuat setelahnya. Yang juga perlu diketahui, cappucino tidak memakai art di permukaannya.


LATTE

Latte seringkali disimpulkan sebagai kopi yang cenderung milky. Dan anggapan itu bisa jadi benar, jika dibandingkan dengan cappuccino. Kunci paling mendasar dalam membuat latte adalah pada proses steaming susunya. Umumnya, proses steaming susu ini berfungsi untuk dua hal, yaitu memanaskan susu hingga mencapai temperatur tertentu sesuai dengan yang diinginkan dan untuk menghasilkan micro foam. Dengan kata lain, foam dalam latte biasanya cenderung halus dan tidak tebal.

Komposisi latte bisa diuraikan sebagai berikut:
∙ Double shot espresso (sekitar 60 ml).
∙ Susu yang di-steam, biasanya hampir secangkir penuh.
∙ Micro foam kira-kira hanya setebal 1 cm di lapisan atasnya.

Untuk menandai apakah minuman itu adalah latte, sejak pertama teguk kita akan langsung merasakan kopi yang terasa begitu milky.


Sumber :
https://majalah.ottencoffee.co.id/apa-beda-cappucino-latte-dan-flat-white/

Caffe Latte vs Cappuccino

Caffe latte adalah kopi espresso yang diberi susu. Menurut barista asal Italia, Eduardo Vastolo, orang Indonesia kerap saat memesan kopi ini hanya menyebut “latte” saja. Hal ini terpengaruh kebiasaan di kedai kopi di Amerika Serikat.

Di Italia, latte berarti susu. Jadi jika Anda memesan latte, maka Anda akan diberi segelas susu.

Jika menginginkan secangkir kopi yang dicampur dengan susu, maka mintalah caffe latte, bukan latte saja.

Cappucino adalah salah satu jenis racikan kopi yang disajikan dengan steamed milk. Berbeda dengan di Indonesia, di negara asalnya yakni Italia, tak ada orang yang memesan cappuccino lewat dari pukul 10.00 pagi.

Orang Italia meminum cappuccino hanya untuk sarapan.

Hal ini karena cappuccino mengandung susu, yang menurut orang Italia, bisa mengenyangkan layaknya satu kali makan.


Sumber :
https://lifestyle.kontan.co.id/news/beda-capuccino-dan-caffe-latte

Antara Cappuccino dan Latte

Perbedaan antara Cappuccino dan Latte

Saat mengunjungi kedai kopi dan memesan cappuccino dan latte, Anda akan melihat bahwa keduanya memiliki rasa hampir sama. Salah satu alasannya adalah karena keduanya sama-sama memiliki tambahan banyak susu dan busa.

Untuk memahami perbedaan samar antara keduanya, berikut adalah penjelasannya.


Latte

Latte dikenal sebagai café au lait dalam bahasa Perancis, café con leche dalam bahasa Spanyol, dan Milchkaffee dalam bahasa Jerman. Dengan kata sederhana, latte berarti kopi susu.

Latte sering menyertai sarapan dan merupakan ‘double shot’ espresso yang diberi susu di atasnya.

Harus diperhatikan bahwa yang ditambahkan di atas latte adalah susu bukan buih susu sehingga jumlah susu dalam latte cukup signifikan.

Di beberapa kafe, latte mungkin disajikan dengan busa di atasnya yang hanya digunakan untuk hiasan untuk membuatnya lebih menarik.

Terdapat beberapa hiasan pada latte. Desain yang digunakan biasanya berbentuk hati atau daun.


Cappuccino

Jika Anda perhatikan, resep standar cappuccino umumnya terdiri atas sepertiga espresso, sepertiga susu, dan sepertiga busa susu.

Minuman ini memiliki lapisan tebal busa di atasnya. Cappuccino memiliki rasa lebih kuat dibandingkan dengan latte tetapi dengan atribut rasa seimbang.

Akhir-akhir ini di Amerika, cappuccino tidak lagi menggunakan susu melainkan diganti dengan susu busa mikro. Susu ini memiliki tekstur glossy dan halus dengan gelembung kecil.

Cappuccino biasanya dihiasi dengan taburan bubuk kayu manis di atasnya.


Sumber :
https://www.amazine.co/28524/jenis-kopi-apa-perbedaan-antara-latte-dengan-cappuccino/

9 Jenis Olahan Kopi

1. Espresso
Espresso merupakan kopi yang dibentuk dengan cara mengekstraksi biji kopi yang sudah digiling, memakai uap panas dalam tekanan tinggi. Cara ini sanggup dilakukan memakai mesin kopi espresso. Hasil dari uap panas yang melewati biji kopi yang telah digiling tadi, akan menghasilkan embun dari sari kopi, yang kemudian akan mengalir ke bawah, dan keluar dari mesin kopi. Kopi espresso ini juga merupakan materi baku utama dari beberapa olahan kopi lain.

2. Espresso Macchiato
Penampilannya hampir sama dengan cappuchino berukuran kecil. Espresso Machhiato terdiri dari espresso dengan embel-embel buih susu (milk foam) di atasnya. Rasanya pahit layaknya espresso alasannya yaitu tidak ada adonan lain, namun mempunyai tekstur lembut yang didapat dari foam yang disajikan di atasnya. Kopi ini akan disajikan di dalam cangkir kecil.

3. Espresso Con Panna
Espresso Con Panna hampir menyerupai dengan Espresso Macchiato. Perbedaannya terdapat pada lapisan atasnya. Jika Espresso Macchiato memakai milk foam / Milk Froth, maka pada Espresso Con Panna memakai whiped cream yang akan disajikan menjadi lapisan teratas dari kopi.

4. Caffe Latte
Kamu tau Latte Art? Seni lukis di atas permukaan kopi. Caffe Latte inilah yang dipakai sebagai media penerapan seni Latte Art. Kopi ini terdiri dari adonan Espresso dan susu panas (steamed milk), dengan ciri terdapatnya buih (milk foam) yang cukup tebal di lapisan atas kopi. Perbandingan Espresso dan susu yang dipakai yaitu 1:2. Di Amerika, kombinasi latte terdiri dari sepertiga espresso dan duapertiga susu panas (steamed milk). Sehingga rasa susunya akan lebih terasa, kalau dibandingkan dengan Cappucino. The perfect latte is hard. Istilah yang sempurna untuk menggambarkan tingkat kesulitan proses pembuatan, yang akan berbanding dengan kualitas latte yang dihasilkan. Karena sang barista harus bisa mengolah susu memakai frother, biar tercipta tekstur susu yang creamy, konsisten, serta terbentuknya foam yang memungkinkan untuk diterapkannya latte art. Foam yang dihasilkan pun haruslah pas. Tidak terlalu banyak, tidak juga terlalu sedikit.

5. Flat White
Flat White memilki tekstur dan adonan yang hampir sama dengan Caffe Latte. Pembedanya ada pada buih-nya (foam). Flat White mempunyai foam yang sangat tipis dan sedikit.

6. Cafe Breve
Cafe Breve mempunyai komposisi yang hampir sama dengan Caffe Latte, dengan tampilan yang juga hampir sama. Yaitu terdapatnya buih (milk foam) pada bab atas kopi. Jika Caffe Latte memakai susu panas (steamed milk), maka pada Cafe Breve memakai steamed half-and-half cream, yaitu cream yang disebut mempunyai adonan seimbang antara susu & full cream. Cream ini tidak mempunyai ketebalan ataupun kekentalan yang tinggi, menyerupai cream lain.

7. Cappuchino
Minuman ini sangat terkenal di seluruh cafe yang tersebar di dunia. Di Italia sendiri, Cappuchino yaitu minuman yang diminum dikala pagi hari bersama dengan sarapan. Banyak dikatakan bahwa Cappuchino terdiri dari 1/3 espresso, 1/3 steamed milk, dan 1/3 milk foam. Kamu sanggup mengenali minuman cappuchino, kalau kau mencicipi foam yang tegas dikala tegukan pertama yang akan diikuti dengan rasa milky setelahnya. Untuk dosis steamed milk yang digunakan, lebih sedikit dari yang dipakai pada Caffe Latte, namun Cappuchino mempunyai foam yang lebih banyak yang umumnya akan ditaburi dengan coklat bubuk yang menjadi ciri khas dari Cappuchino. Latte Art jarang diterapkan pada Cappuchino.

8. Caffe Mocha
Komposisi dasar dari Caffe Mocha yaitu Espresso dan susu panas (steamed milk), sama sepertik Caffe Late. Namun Caffe Mocha memakai embel-embel coklat. Kebanyakan memakai sirup coklat, tapi ada juga yang memakai coklat bubuk. Mocha juga sanggup berisikan dark chocolate ataupun milk chocolate. Formula paling dasar dari Caffe Mocha yaitu coklat panas yang ditambahkan dengan Espresso. Dan menyerupai pada Cappuchino, Caffe Mocha juga mempunyai buih di atasnya. Umumnya memakai milk froth untuk buihnya, namun ada juga yang memakai whipped cream. Kebanyakan penyajian Caffe Mocha hadir dengan garnish kayu manis, bubuk coklat, dan marshmallow.

9. Americano
Caffe Americano, atau biasa kita sebut Americano yaitu Espresso yang ditambahkan air panas dalam penyajiannya. Hal ini akan menghasilkan sensasi kopi Espresso yang sama dilidah, namun dengan tekstur yang berbeda. Untuk Americano pada umumnya termasuk dalam kategori short black. Varian lainnya yaitu long black.


Sumber :
https://netizenkepoyuk.blogspot.com/2019/06/9-jenis-olahan-kopi-yang-harus-kau-tahu.html

10 Jenis Espresso

Espresso Kopi pekat, alias ekstrak atau sari pati kopi. Kental karena memiliki kepadatan dan kadar kafein tinggi sehingga disajikan dalam volume kecil. Kombinasi kopi dan air 1:5. Rasa tak terlalu pahit, seimbang. Diolah cepat--tak lebih dari 1 menit--dengan mesin espresso lewat semburan air panas bersuhu tinggi.

Espresso murni Ekstrak kopi yang hanya dicampur air. Proses ekstraksi 30 detik. Disajikan dengan takaran standar 30 mililter.

Ristretto Kombinasi kopi dan air 1:3 sehingga seharusnya memiliki rasa lebih kuat dan lebih manis. Namun karena umumnya hanya disajikan 15 mililiter, maka tak terasa setajam espresso. Proses ekstraksi sekitar 15 detik.

Lungo Kopi dan air 1:8 sehingga tidak terasa terlalu kuat alias encer, namun lebih pahit dari espresso. Disajikan dengan takaran standar 130-170 mililiter. Proses ekstraksi sekitar 1 menit atau 60 detik.

Doppio Kopi dengan takaran dua kali espresso (double shot). Memiliki takaran 45-60 mililiter.

Shot Satuan takaran espresso. Takaran satu shot sekitar 25-35 mililiter.

Espresso campuran Kombinasi espresso dan susu. Simak infografik berikut untuk mengenal jenis-jenis espresso campuran.


Sumber :
https://kumparan.com/@kumparanfood/kamus-ringkas-istilah-kopi-kekinian