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On December,2015

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Q Grader Class 

Biaya Rp. 16.000.000.- (member SCAI)

         Rp.17.000.000,- (Non Member SCAI)

Tanggal  :  3 Oktober - 8 Oktober 2016

 

Q Grader Retake

Biaya Rp. 1.500.000.-/Subject

non member SCAI +Rp.1.000.000,- (Biaya registrasi dan Annual Fee)

Tanggal  :  6 Oktober - 8 Oktober 2016 (peserta juga dapat mengikuti kelas sejak tanggal 3 Oktober 2016)

Q Grader Kalibrasi

Biaya Rp. 2.000.000.- (Member SCAI)

          Rp. 3.000.000,- (Non Member SCAI)

Tanggal  :  9 Oktober 2016

 

Intruktur : Bpk. Adi W Taroepratjeka

Lokasi   :  5758 coffee lab, Jl. Rusa Pinus Raya e1d Pondok Hijau Indah Gegerkalong, Bandung 40153

https://goo.gl/maps/nox9NMdTBuG2

 

info dan pendaftaran :

info.scaindo2@gmail.com

081284251303

Q Grader Class 

Biaya Rp. 16.000.000.- (member SCAI)

         Rp.17.000.000,- (Non Member SCAI)

Tanggal  :  3 Oktober - 8 Oktober 2016

 

Q Grader Retake

Biaya Rp. 1.500.000.-/Subject

non member SCAI +Rp.1.000.000,- (Biaya registrasi dan Annual Fee)

Tanggal  :  6 Oktober - 8 Oktober 2016 (peserta juga dapat mengikuti kelas sejak tanggal 3 Oktober 2016)

Q Grader Kalibrasi

Biaya Rp. 2.000.000.- (Member SCAI)

          Rp. 3.000.000,- (Non Member SCAI)

Tanggal  :  9 Oktober 2016

 

Intruktur : Bpk. Adi W Taroepratjeka

Lokasi   :  5758 coffee lab, Jl. Rusa Pinus Raya e1d Pondok Hijau Indah Gegerkalong, Bandung 40153

https://goo.gl/maps/nox9NMdTBuG2

 

info dan pendaftaran :

info.scaindo2@gmail.com

081284251303

News

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Programs


Roasting gives you an understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark. In addition, this module covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production.

  • Roasting can be studied at three different levels Foundation & gives a basic understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark Intermediate builds on the basics covered in Foundation and covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production Professional gives you the skills and knowledge needed as a manager to plan and execute quality control, create a product range to meet different preferences, calculate production costs and ensure efficient production.
  • Roasting can be studied at three different levels Foundation & gives a basic understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark Intermediate builds on the basics covered in Foundation and covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production Professional gives you the skills and knowledge needed as a manager to plan and execute quality control, create a product range to meet different preferences, calculate production costs and ensure efficient production.
  • Roasting can be studied at three different levels Foundation & gives a basic understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark Intermediate builds on the basics covered in Foundation and covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production Professional gives you the skills and knowledge needed as a manager to plan and execute quality control, create a product range to meet different preferences, calculate production costs and ensure efficient production.
  • Roasting can be studied at three different levels Foundation & gives a basic understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark Intermediate builds on the basics covered in Foundation and covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production Professional gives you the skills and knowledge needed as a manager to plan and execute quality control, create a product range to meet different preferences, calculate production costs and ensure efficient production.

The study of Brewing introduces you to the different ways of brewing coffee, from Chemex and siphon to clever dripper and French press.

In addition, this module allows you to get hands-on and learn to analyse your grind profile, match your grind to your brewing method and to scientifically measure coffee strength and chart a coffee extraction.

 

Brewing can be studied at three different levels:Foundation introduces the beginner to the different ways of brewing coffee, from Chemex and siphon to clever dripper and French press Intermediate is very much a hands-on workshop where you will learn to analyse your grind profile, match your grind to your brewing method and to scientifically measure coffee strength and chart a coffee extraction Professional takes the scientific knowledge a stage further, covering the impact of temperature on brewing, acidity levels during the brewing process, the impact of water quality on coffee brewing and flavour and understanding how to chart espresso and brew within a given extraction percentage.

Sensory Skills teaches you the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an insight into identifying speciality coffee qualities, as well as an overview of how to implement this in business.

Sensory Skills can be studied at three different levels: 

Foundation covers the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee natural characteristics.

It also offers an introduction to identifying speciality coffee qualities, as well as an overview of how to implement this in business;Intermediate is ideal for someone already working in the area who wants to develop their knowledge of sensory skills. It is broken down into three areas: How we taste, perceive and interpret; Running a cupping session and tasting the diversity of coffee; How to set up sensory skills in your business; Professionalis aimed at people with extensive experience in the industry who wish to develop their knowledge to become sensory skills leaders in a coffee business.

 

Tuliskan mengenai acara yang akan berlangsung disini. Anda bebas menggunakan editor untuk huruf bold maupun italic


Membership


Our vision is to be the authority on delivering coffee excellence. Our mission is to create and inspire excellence in the coffee community through innovation, research, education and communication.Our values are excellence, knowledge, leadership, integrity, communication, competence, education and community.

SCAI membership will give you greater access to our worldwide Speciality Coffee community through our education programme, events and competitions.


Affiliation with



About Us

In 2007, several Indonesia coffee farmer groups, exporters, roasters and retailers decided to performed a Specialty Coffee Association of Indonesia (SCAI) to improve and increase the quality of Indonesian Arabica coffee quality and quantity. SCAI were Founded in 2008 and its membership are open for individual, institutions and coffee community who deal with specialty coffee (farmerly only Arabica but later Fine Robusta also available) from Indonesia.  All are Including Individual farmers, farmers group, buyers, roaters, exporters, retailers and individual/person who had the same mission.

The Tagline of the Association is "Excellent in Diversity" which are reflection of the diversity of Indonesia Coffee flavor, the variety among farmers who grow it and environment where its planted spreads out from West to the East of Indonesian Islands. Every ecosystem and soil of Indonesia has created to the coffee with Unique cupping profiles according to where the coffee growth

 

Mission

  • To Improve the Quality, Quantity and Market Price specialty coffee Indonesia

  • An effective forum as a mediator and facilitator for all members involved to generate income and a better life

  • Assisting learning / education at the level of cultivation, the process, training certification (Q and R Grader),certification of coffee beans (Q Coffee License) as well as Indonesian specialty coffee marketing in local and international markets.

Pada tahun 2007, beberapa kelompok petani kopi Indonesia, eksportir, roaster dan pengecer memutuskan untuk membentuk Asosisai Kopi Spesial Indonesia (AKSI) untuk meningkatkan kualitas mutu serta kuantitas perkopian di Indonesia. Aksi didirikan pada tahun 2008 dan keanggotaannya terbuka bagi individu, lembaga dan komunitas kopi yang berhubungan dengan kopi spesial (Sebelumnya hanya Arabika tetapi kemudian Robusta terbaik juga tersedia) dari Indonesia. Semua yang termasuk petani Individu, kelompok tani, pembeli, roaster, eksportir, pengecer dan individu / orang yang memiliki misi yang sama.

Semboyan dari Asosiasi adalah "Istimewa dalam keanekaragaman" yang merupakan cerminan dari keragaman rasa kopi Indonesia, berbagai kalangan petani yang menanamnya dan lingkungan di mana yang ditanam menyebar dari Barat ke Timur dari Kepulauan Indonesia. Setiap ekosistem dan tanah Indonesia telah diciptakan untuk kopi dengan profil cupping unik sesuai dengan tempat tumbuhnya kopi.

 

Visi Misi AKSI

  • Meningkatkan mutu (Quality), Jumlah (Quantity) dan Harga Pasar (Market Price) kopi spesialti Indonesia.

  • Merupakan forum yang efektif sebagai mediator dan fasilitator bagi semua anggota yang terlibat untuk menghasilkan pendapatan dan kehidupan yang lebih baik.

  • Membantu pembelajaran/edukasi di tingkat budidaya, proses, Sertifikasi Uji Citarasa (Q dan R Grader), sertifikasi biji kopi (Q Coffee License) serta pemasaran kopi spesialti Indonesia di pasar lokal dan Internasional.

Contact Us

ASOSIASI KOPI SPESIALTI INDONESIA (AKSI) 

Kantor Pusat Kementerian Pertanian Gedung C, Lantai 5, Wing B, Ruang-515.

Jl.Harsono RM No.3 Ragunan Pasar Minggu.

Jakarta Selatan 12550

Phone : 021 78834817

Mobile : 

  • +62 857-800-31543 
  • +62 812-842-51303 (Laras, WhatsApp Support  )

Email : sekretariat@scai.or.id