IPB University Coffee School Trains Participants to Improve Coffee Quality and Product Innovation
IPB University worked with food technology expert Dr Tjahja Muhandri to train participants on improving coffee quality and developing coffee products. This activity aimed to help participants understand the importance of keeping product quality consistent while also encouraging innovation to add more value to coffee as a commodity.
In his presentation, this lecturer from the Department of Food Science and Technology at IPB University explained that good coffee quality starts with applying consistent standards, from choosing raw materials, to processing, all the way to producing a uniform final product.
“Quality standards must be supported by clear specifications, such as the variety, harvest age, processing time, equipment used, temperature, process duration, and well documented work steps,” he said.
He explained that drying technique is one of the key factors that determines coffee quality. According to him, the drying process does not only depend on temperature, but also needs air circulation or airflow so that moisture content can be reduced properly. “Good drying will produce better preserved coffee bean quality compared to methods that only rely on heat,” he explained.
Besides discussing quality control, participants were also introduced to various opportunities for downstream processing and product diversification in coffee. Examples of innovations that can be developed to expand the market and increase the economic value of coffee include coffee mixed with avocado, coffee mixed with durian, palm sugar coffee milk, spiced coffee, coffee bags, and instant coffee.
“After the product is processed, the next challenge is keeping its quality. Using airtight packaging and storing it at the right temperature are important steps so the product stays safe, high quality, and reaches consumers in the best condition,” said Dr Tjahja.
Through this session, participants learned that success in a coffee business depends not only on the quality of the coffee beans, but also on the ability to maintain quality standards and bring in product innovations that match market needs. This material is expected to help participants build coffee businesses that are more competitive, add more value, and are sustainable. (*/Rz) (IAAS/ST)
