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M. Haekal Fadilsyah Habibie
Universitas Ma'soem
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Other

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Pengaruh Ukuran Butiran Bubuk Kopi dalam Penyeduhan Manual Brewing Kopi V60 terhadap Karakteristik Seduhan M. Haekal Fadilsyah Habibie
Jurnal Dimamu Vol. 5 No. 2 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v5i2.1999

Abstract

Coffee is a highly popular beverage worldwide, particularly Arabica coffee (Coffea arabica L. Var Typica), known for its complex flavor profile. The size of coffee grounds plays a crucial role in the brewing process, affecting the brewed characteristics such as aroma, taste, acidity, body, and aftertaste. This study aims to investigate the effect of ground size of Arabica coffee in manual brewing using the V60 method on the characteristics of the brew. The research method employed is a Completely Randomized Design (CRD) with six treatments of ground sizes: fine, fine to medium, medium, medium to coarse, coarse, and super coarse. The study was conducted at Backspace Coffee and Eatery in Sumedang, using distilled water at a temperature of 90? and a coffee weight of 15 grams. The results indicate that different ground sizes significantly affect the brewed characteristics. The treatment with ground size g4 (medium to coarse) yielded the best aroma, flavor, and aftertaste, while the highest caffeine content was also found in this treatment at 0.14%. These findings highlight the importance of ground size in coffee brewing to achieve optimal brew quality.
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