Rekayasa Kopi Kekinian Polije

Abstrak

Polije Current Coffee Engineering Research has the following objectives: 1) Determine whether there are differences in consumer preferences for contemporary coffee from coffee concentrate produced by the cold drip method and the cold brew method.2) Knowing the consumer's preference for contemporary coffee products produced from the cold drip method and the cold brew method. The research method used a sample size of 100 grams of ground coffee and 800 ml of water, with four types of ground coffee comparisons: 80% Robusta and 20% Arabica Blending, 60% Robusta and 40% Arabica Blending, 80% Arabica and 20% Robusta Blending, Blending Arabica 60% and 40% Robusta for cold drip and cold brew, respectively, and repeated 2 (two) times. Research with testing the level of consumer preference for contemporary coffee polije, cold brew and cold drip methods is based on a preference for taste and body (smoothness and thickness), with a very liking rating of 5, like being rated 4, being rated 3, disliking being rated 2 very dislike rated 1. The level of preference. The taste in the current blending of 60% Robusta - 40% Arabica is the most preferred in the Cold Brew method, combined with other blending. Likewise in the Cold Drip method, the ratio of 60% Robusta - 40% Arabica is the most preferred compared to other blends. The flavor of the 60% Robusta - 40% Arabica Blending in the Cold Brew method is preferred over the same Blending in the Cold Drip method. Body's favorite level in current blending coffee is 60% Robusta - 40% Arabica, the most preferred in the Cold Brew method, combined with other blending. Likewise in the Cold Drip method, the ratio of 60% Robusta - 40% Arabica is the most preferred compared to other blends. Body on Blending 60% Robusta - 40% Arabica on Cold Brew and Cold Drip methods are equally preferred (with the same value, namely 3.32). Polije Current Coffee Engineering Research is suggested for further research so that it can be upgraded according to technological developments and coffee processing methods, so that contemporary coffee beverage products can be accepted by the public.