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#coffeexperiment 02 – determining different taste between single origins

Hi there.

Lately, I’m having a new hobbies: brewing coffee.


Long story short, some coffee in some café can be ridiculously expensive. If I can make delicious coffee myself, I wouldn’t have to spent such money for a glass of coffee.  Also, mom loves coffee. I’m brewing for her, too.

Anyway, #coffeexperiment is a set of experiment I’ve done to learn more about this hobby. I don’t have any teacher, and following a barista course would cost me money (yes, I am super-stingy). So, I am learning just by asking someone with better knowledge and experience, and try out what I’ve learned.

So here’s my story.

Before we delve further into this matter, some of you may asks: “Why 02? Where’s 01?”

Well, I’m doing the first test at Instagram. You can check it out here. Also, if you’re interested to see what I’ve done (and giving me feedback) please follow me. Ok? Thanks. You’re awesome.

Instagram kinda mess up my paragraph when describing my experiment. So from now on I’m gonna write the details of my experiment in my blog.

Back to topic.

Today’s experiment is to determine different taste in different single origins coffee.

Tasting coffee is one of the most important aspects to have as an individual who learned coffee brewing. Proper tasting = proper evaluation of our brewing method.

The goals is to feel the difference in coffee beans. Not to make a taste profile out of that coffee beans.

To make a taste profile, I would do cupping instead of comparing different single origins. But since I haven’t got any of cupping equipments (including cupping glass, gooseneck kettle, and cupping spoon), I’ll just learn to taste by comparing different coffee first.


Arabica Toraja Siuluk, medium roast. Fine grind.
Arabica Flores Manggarai, medium roast. Fine grind.

Measurement used:
1:15 with 1g of coffee and 15ml of water.

Water temprature:
84°C using Viva Celebrity distilled water.

Brewing method:
Tubruk method.

Pic 1. From top to bottom, before brew, during brew, and after brew.

The result is what I expected: it tastes different.

Toraja Siuluk have more acidity and body than Flores Manggarai. A word I would use for Toraja Siuluk is boldly acid. While Flores Manggarai is softly acid.

When I give it to my mom, mom said it has no difference between Toraja Siuluk and Flores Manggarai. And my mom questioning why the coffee taste acidic, because she usually drink bitter coffee. I guess every people have different palate.

Well, my problem right now is that I do not understand well enough on how to profiling a coffee taste. Maybe one of these days I should attend free cupping session which hosted by some café.

Well, that’s it. I’d love to hear from you what experiment should I do next, or giving me feedback on how to taste better. Thanks!


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