Trends in Manual Brew Coffee Consumption in Indonesia
Preferences, Perceptions, and Consumer Health
DOI:
https://doi.org/10.36276/gastronomyandculinaryart.v3i2.733Keywords:
Manual brew coffee, V60, cold brew, consumer preferences, healthAbstract
This paper aims to examine the trends in manual brew coffee consumption in Indonesia, focusing on consumer preferences, sensory perceptions, and health impacts. Manual brew methods such as V60, tubruk, and cold brew have become popular choices among urban and millennial consumers, as each offers a unique taste and aroma experience. The study employs a literature review and secondary data analysis to explore the factors influencing consumer preferences, including the sensory characteristics and health benefits of manual brew coffee. The findings reveal that brewing methods like V60 produce a more complex flavour profile, while cold brew offers a smoother taste with lower acidity. Additionally, consumer preferences for manual brew coffee are influenced by awareness of the potential health benefits of coffee consumption. These findings are expected to provide new insights for coffee industry players in developing products and marketing strategies that align with consumption trends in Indonesia.
References
Adiwinata, N. N., Sumarwan, U., & Simanjuntak, M. (2021). Faktor-Faktor Yang Memengaruhi Perilaku Konsumsi Kopi Di Era Pandemi Covid-19. Jurnal Ilmu Keluarga Dan Konsumen, 14(2), 189–202. https://doi.org/10.24156/jikk.2021.14.2.189
Agatis, T., Khasanah, N. A. H., & Romaidha, I. (2022). Gambaran Kadar Trigliserida Pada Konsumen Kopi Tubruk Berdasarkan Frekuensi Dan Lama Konsumsi. Jurnal Borneo Cendekia, 6(1), 46. https://doi.org/10.54411/jbc.v6i1.275
Ahmed, M., Jiang, G., Park, J., Lee, K., Yoon, Y., & Eun, J. (2018). Effects of Ultrasonication, Agitation and Stirring Extraction Techniques on the Physicochemical Properties, Health‐promoting Phytochemicals and Structure of Cold‐brewed Coffee. Journal of the Science of Food and
Agriculture, 99(1), 290–301. https://doi.org/10.1002/jsfa.9186
Amri, A. F., Taqiyuddin, M., Atmaka, W., & Herawati, E. R. N. (2021). Karakteristik Fisikokimia Dan Sensoris Kopi Arabika Menoreh Dengan Teknik Seduhan Cold Brew. Jurnal Tanaman Industri Dan Penyegar, 8(3), 173. https://doi.org/10.21082/jtidp.v8n3.2021.p173-182
Amrihani, H. A., & Ritonga, R. (2021). Nikmat Kopi Dan Budaya Konsumerisme Dalam Status Sosial Masyarakat Kota. Warta Iski, 4(2), 89–98. https://doi.org/10.25008/wartaiski.v4i2.133
Asrina, R., Zulfiah, Z., Kamal, S. E., Roosevelt, A., Patandung, G., Murniati, M., Amiruddin, A., Djajanti, A. D., & Rusli, R. (2021). Aktivitas Antioksidan Pada Kopi Arabika (Coffea Arabica L.) Yang Diolah Dengan Mesin Espresso Dan Manual Brew Pour Over V60. Media Farmasi, 17(2), 204. https://doi.org/10.32382/mf.v17i2.2305
Batali, M. E., Lim, L. X., Liang, J., Yeager, S. E., Thompson, A. N., Han, J., Ristenpart, W. D., & Guinard, J. (2022). Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew. Foods, 11(16), 2440. https://doi.org/10.3390/foods11162440
Bhumiratana, N., Adhikari, K., & Chambers, E. (2011). Evolution of Sensory Aroma Attributes From Coffee Beans to Brewed Coffee. LWT, 44(10), 2185–2192. https://doi.org/10.1016/j.lwt.2011.07.001
Brewing Excellence: Improving Coffee Quality With the V60 Stirred-Agitation Technique. (2024). Journal of Responsible Tourism Management, 4(1). https://doi.org/10.47263/jrtm.04-01-03
Chen, C., Kuo, Y.-H., & Fang, M. (2022). Study on Coffee Flavour of Various Pour‐over Brews. Flavour and Fragrance Journal, 38(1), 3–12. https://doi.org/10.1002/ffj.3723
Chen, S. (2023). Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure Under Different Extraction Conditions. Foods, 12(20), 3857. https://doi.org/10.3390/foods12203857
Chiu, S.-H., Naliyadhara, N., Bucknall, M. P., Thomas, D. S., Smyth, H. E., Nadolny, J. M., Kalantar-Zadeh, K., & Trujillo, F. J. (2024). Coffee brewing sonoreactor for reducing the time of cold brew from several hours to minutes while maintaining sensory attributes. Ultrasonics Sonochemistry, 106, 106885. https://doi.org/10.1016/j.ultsonch.2024.106885
Fadhil, R., Nurba, D., & Sukmawati, E. (2021). Sensory Assessment of Gayo Arabica Coffee Taste Based on Various Varieties and Manual Brewing Devices. Coffee Science, 16, 1–9. https://doi.org/10.25186/.v16i.1918
Frost, S. C., Ristenpart, W. D., & Guinard, J. (2020). Effects of Brew Strength, Brew Yield, and Roast on the Sensory Quality of Drip Brewed Coffee. Journal of Food Science, 85(8), 2530–2543. https://doi.org/10.1111/1750-3841.15326
Gebreselassie, H., Tesfaye, B., Gedebo, A., & Tolessa, K. (2024). Evaluation of physical and chemical characteristics of bean and cup quality of arabica coffee genotypes grown in Southern Ethiopia. Heliyon, 10(14), e34378. https://doi.org/10.1016/j.heliyon.2024.e34378
Górecki, M. A., & Hallmann, E. (2020). The Antioxidant Content of Coffee and Its in Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time. Antioxidants, 9(4), 308. https://doi.org/10.3390/antiox9040308
Guinard, J., Frost, S. C., Batali, M. E., Cotter, A. R., Lim, L. X., & Ristenpart, W. D. (2023). A New Coffee Brewing Control Chart Relating Sensory Properties and Consumer Liking to Brew Strength, Extraction Yield, and Brew Ratio. Journal of Food Science, 88(5), 2168–2177. https://doi.org/10.1111/1750-3841.16531
Herawati, D., Armawan, M. S., Nurhaliza, N., Mu’arij, F. A., Yulianti, Hunaefi, D., & Noviasari, S. (2024). Impact of bean origin and brewing methods on bioactive compounds, bioactivities, nutrition, and sensory perception in coffee brews: An Indonesian coffee gastronomy study. International Journal of Gastronomy and Food Science, 35, 100892. https://doi.org/10.1016/j.ijgfs.2024.100892
Irawan, A., & McLellan, B. C. (2024). A comparison of life cycle assessment (LCA) of Andungsari Arabica coffee processing technologies towards lower environmental impact. Journal of Cleaner Production, 447, 141561. https://doi.org/10.1016/j.jclepro.2024.141561
Laksanti, I. D. K. T. A. (2021). Variasi Nama-Nama Kopi Di Indonesia. Kelasa, 16(1), 62–85. https://doi.org/10.26499/kelasa.v16i1.163
Mangku, I. G. P., Suriati, L., I Dewa Gede Yudi Ardana, & Putra, I. W. W. (2022). Pengembangan Metode Pengolahan Untuk Meningkatkan Aroma, Citarasa Dan Penerimaan Sensoris Produk Kopi Arabika. Logista - Jurnal Ilmiah Pengabdian Kepada Masyarakat, 6(1), 15. https://doi.org/10.25077/logista.6.1.15-19.2022
McCain‐Keefer, H. R., Meals, S. E., & Drake, M. A. (2020). The Sensory Properties and Consumer Acceptance of Cold Brew Coffee. Journal of Sensory Studies, 35(6). https://doi.org/10.1111/joss.12604
Muzykiewicz-Szymańska, A., Nowak, A., Wira, D., & Klimowicz, A. (2021). The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated From Different Countries. Molecules, 26(12), 3681. https://doi.org/10.3390/molecules26123681
Pinsuwan, A., Suwonsichon, S., Chompreeda, P., & Prinyawiwatkul, W. (2022). Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions Toward Brewed Black Coffee. Foods, 11(2), 180. https://doi.org/10.3390/foods11020180
Putri, M. T. (2023). Uji Aktivitas Antioksidan Green Dan Roasted Biji Kopi Robusta Temanggung Menggunakan Metode DPPH. Jurnal Ilmu Kesehatan Bhakti Setya Medika, 8(1), 1–9. https://doi.org/10.56727/bsm.v8i1.114
Rahardjo, B., Hasbullah, R., & Taqi, F. (2019). Coffee Shop Business Model Analysis. Integrated Journal of Business and Economics, 3, 140. https://doi.org/10.33019/ijbe.v3i2.153
Rahmawati, I. (2024). Comparative Analysis of Caffeine Content in Cold and Hot Brewed Robusta Coffee Using High-Performance Liquid Chromatography (HPLC). JKPK (Jurnal Kimia Dan Pendidikan Kimia), 9(1), 15. https://doi.org/10.20961/jkpk.v9i1.84991
Rahmawati, I., & Tanjung, Y. P. (2020). Determination of Chlorine on Brewed Robusta Coffee (Coffea Canephora Var. Robusta) With V60 Method. JKPK (Jurnal Kimia Dan Pendidikan Kimia), 5(3), 318. https://doi.org/10.20961/jkpk.v5i3.46746
Rao, N. Z., & Fuller, M. (2018). Acidity and Antioxidant Activity of Cold Brew Coffee. Scientific Reports, 8(1). https://doi.org/10.1038/s41598-018-34392-w
Rasmikayati, E., Deaniera, A. N., Supyandi, D., Sukayat, Y., & Saefudin, B. R. (2020). Analisis Perilaku Konsumen: Pola Pembelian Kopi Serta Preferensi, Kepuasan Dan Loyalitas Konsumen Kedai Kopi. Mimbar Agribisnis Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis, 6(2), 969. https://doi.org/10.25157/ma.v6i2.3629
Rothwell, J. A., Loftfield, E., Wedekind, R., Freedman, N. D., Kambanis, C., Scalbert, A., & Sinha, R. (2019). A Metabolomic Study of the Variability of the Chemical Composition of Commonly Consumed Coffee Brews. Metabolites, 9(1), 17. https://doi.org/10.3390/metabo9010017
Sintaro, S., Surahman, A., & Prastowo, A. T. (2020). Penerapan Web Walkers Sebagai Media Informasi Untuk Perbandingan Manual Brewing Coffee Di Indonesia. Jsii (Jurnal Sistem Informasi), 7(2), 132–137. https://doi.org/10.30656/jsii.v7i2.2507
Soedirlan, N. D., Kurniawan, A., & Tristiyono, B. (2022). Studi Kebutuhan Desain Set Alat Manual Brew Coffee Untuk Coffee Shop Self-Service Dining Experience Dari Bahan Keramik Dan Kayu. Jurnal Desain Idea Jurnal Desain Produk Industri Institut Teknologi Sepuluh Nopember Surabaya, 21(2), 76. https://doi.org/10.12962/iptek_desain.v21i2.12150
Sunarharum, W. B., & Farhan, M. (2020). Effect of Manual Brewing Techniques on the Sensory Profiles of Arabica Coffees (Aceh Gayo Wine Process and Bali Kintamani Honey Process). Iop Conference Series Earth and Environmental Science, 454(1), 012099. https://doi.org/10.1088/1755-1315/454/1/012099
Urip, S. K. (2023). Perbandingan Aktivitas Antibiofilm Ekstrak Biji Kopi Hijau Dan Sangrai Kopi Robusta Terhadap Staphylococcus Aureus. Publikasi Penelitian Terapan Dan Kebijakan, 6(2), 172–181. https://doi.org/10.46774/pptk.v6i2.547
Yeager, S. E., Batali, M. E., Guinard, J., & Ristenpart, W. D. (2021). Acids in Coffee: A Review of Sensory Measurements and Meta-Analysis of Chemical Composition. Critical Reviews in Food Science and Nutrition, 63(8), 1010–1036. https://doi.org/10.1080/10408398.2021.1957767
Ziefuß, A. R., Hupfeld, T., Meckelmann, S. W., Meyer, M., Schmitz, O. J., Kaziur-Cegla, W., Tintrop, L. K., Schmidt, T., Gökce, B., & Barcikowski, S. (2022). Ultrafast Cold-Brewing of Coffee by Picosecond-Pulsed Laser Extraction. NPJ Science of Food, 6(1). https://doi.org/10.1038/s41538-022-00134-6
Zwicker, M. (2023). Investigation of Extraction Phenomena in Continuous Circulation Coffee Brewing and Comparison With Other Brewing Methods. Journal of Food Process Engineering, 47(1). https://doi.org/10.1111/jfpe.14509
Downloads
Published
How to Cite
License
Copyright (c) 2024 Fuadi Afif, Fithriya
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.