| Issue |
BIO Web Conf.
Volume 165, 2025
The 8th International Conference on Green Agro-Industry and Bioeconomy (ICGAB 2024)
|
|
|---|---|---|
| Article Number | 07002 | |
| Number of page(s) | 13 | |
| Section | Sensory Science | |
| DOI | https://doi.org/10.1051/bioconf/202516507002 | |
| Published online | 07 March 2025 | |
Fostering Coffee-Minds by Developing Customer Perspective from Simple Public Cupping: Study Case in Bumi Kopi, Malang
1 Tourism Program, Faculty of Business Administration, Universitas Brawijaya, Indonesia
2 Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Brawijaya, Indonesia
3 Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Indonesia
4 Bumi Kopi Café Management, Lowokwaru District, Indonesia
5 Graduate School Environmental Management and Development, Universitas Brawijaya, Indonesia
6 Program of Bussines Administration, Faculty of Administration Sciences, University of Islam Malang
* Corresponding author: fitrianadina@unmuhjember.ac.id
The massive growth through the trends toward coffee-lover communities has pushed the new revolution of coffee waves in Indonesia, previously from the second wave into the third wave. In the Malang area, this phenomenon at the same time had brought new challenges and opportunities, especially improving the awareness for the lovers, which a major role as the coffee-shop customers. Moreover, this study focused on describing customers and semi-trained testers perspectives towards the taste of available coffee species which is provided by new experiences from simple public cupping. As many 31 customers and 9 semi-trained testers have been chosen for the demonstration which was conducted in Bumi Kopi Coffee Shop, Malang. Four types of coffee samples; including Coffea arabica var typica (arabica), Coffea liberica var liberica (liberica), Coffea canephora var robusta (robusta), and Coffea. liberica var dewevrei (excelsa) have been used during the test. The findings based on the test showed that customers and semi trained testers tend to enjoy fruity coffee such found in arabica and liberica, while the robusta and excelsa also still enjoyed for fewer customers. Based on this research, its hoped if these activities could be improved, such an creative business optimization and could be a part of gastronomic tourism.
Publisher note: The corresponding author’s email address has been corrected, on March 17, 2025.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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