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Education

Learn the ins and outs of coffee — from roast levels to manual brew guides and how to read tasting notes.

Nusantara Coffee Journey
Education

Coffee Education

Learn the ins and outs of coffee — from roast levels to manual brew guides and how to read tasting notes.

Roast Levels

Roasting temperature and duration dramatically changes coffee bean characteristics.

Light Roast

180–205°C

Light roasting preserves the original origin character of the coffee bean. Perfect for premium single origins.

Flavor

Floral, citrus, fruity, tea-like, bright acidity

Aroma:
Fresh floral and fruit aromas
Body:
Light
Best For:
Pour-over, V60, Chemex

Medium Roast

210–220°C

Perfect balance between origin and roast character. The most popular and versatile roast level.

Flavor

Caramel, nutty, chocolate, balanced acidity and sweetness

Aroma:
Rich caramel and nut aromas
Body:
Medium
Best For:
All brew methods, espresso, French Press

Dark Roast

225–240°C

Heavy roasting produces a characteristic bold and bitter flavor. Origin character tends to be hidden.

Flavor

Smoky, dark chocolate, earthy, bitter, bold

Aroma:
Smoky and dark chocolate aromas
Body:
Full
Best For:
Espresso, French Press, Cold Brew

Manual Brew Guide

Each brew method extracts coffee differently, producing a unique flavor experience.

V60 Pour-Over

GrindMedium-Fine
Ratio1:15 (coffee:water)
Temp90–93°C
Time2.5–3.5 minutes
  1. 1Preheat V60 and cup with hot water
  2. 2Insert filter, rinse with hot water
  3. 3Add 15g coffee, level the bed
  4. 4Bloom: pour 2x coffee weight (30ml), wait 30 seconds
  5. 5Pour in circles slowly until 225ml total
  6. 6Let it drip completely

Tips: Use freshly boiled water rested for 30 seconds. Circular pour technique ensures even extraction.

French Press

GrindCoarse
Ratio1:12 (coffee:water)
Temp93–96°C
Time4 minutes
  1. 1Preheat French Press with hot water, discard
  2. 2Add 25g coarsely ground coffee
  3. 3Pour 300ml hot water, stir gently
  4. 4Place lid, do not press plunger
  5. 5Wait exactly 4 minutes
  6. 6Press plunger slowly, pour immediately

Tips: Don't let it sit too long after pressing — coffee will keep extracting and become bitter.

AeroPress

GrindMedium
Ratio1:13 (coffee:water)
Temp80–85°C
Time1–2 minutes
  1. 1Attach filter, rinse with hot water
  2. 2Add 17g coffee to AeroPress
  3. 3Pour 220ml water, stir for 10 seconds
  4. 4Attach plunger, press slowly for 30 seconds
  5. 5Enjoy as is or dilute to taste

Tips: AeroPress is very flexible — try varying temperature, grind, and time to find your favorite flavor profile.

Cold Brew

GrindExtra Coarse
Ratio1:8 (coffee:cold water)
TempCold / room temperature water
Time12–24 hours
  1. 1Add 100g coarsely ground coffee to container
  2. 2Pour 800ml cold or room temperature water
  3. 3Stir well, seal tightly
  4. 4Refrigerate for 12–24 hours
  5. 5Strain using a coffee filter or muslin cloth
  6. 6Serve over ice, dilute 1:1 with water or milk

Tips: Cold brew keeps for 2 weeks in the fridge. The flavor is smoother, low-acid, and very refreshing.

Tasting Notes Guide

How to read and taste the flavor complexity of coffee like a professional barista.

Floral

e.g. Jasmine, lavender, rose, elderflower

Inhale the coffee aroma while still hot — floral notes are most detectable at 80–90°C

Fruity

e.g. Berry, citrus, tropical, stone fruit

Feel the mid-palate and notice the aftertaste — fruity notes often appear after the sip

Nutty & Chocolate

e.g. Almond, hazelnut, dark chocolate, caramel

These notes dominate in medium-dark roasts, felt at the back of the tongue with a strong body

Earthy & Spicy

e.g. Cedar, tobacco, cinnamon, clove

Characteristic of Robusta and dark roast, feels like wet earth or warm spices

Use the SCA Flavor Wheel as a reference. Train your palate by regularly tasting coffees from different origins and processes.