Coffee Crack Summer Course 2026
Coffee Crack Summer Course 2026
Unveiling Indonesia’s Bean-to-Cup Journey through Science and Technology
Are you interested in exploring the science, technology, and culture behind coffee? Join us in an immersive learning experience that uncovers Indonesia’s coffee journey from bean to cup, integrating academic insights, industrial practices, and hands-on experience.
Division of Food Science and Technology, Faculty of Engineering and Technology and SEAFAST Center, proudly present the 3rd Coffee Crack Summer Course 2026.
Program
This is a 3-week hybrid program combining asynchronous learning, online lectures, and offline hands-on experience.
- July 13–17, 2026: Asynchronous learning
- July 21–27, 2026: Online lectures
- July 27–31, 2026: Offline sessions (IPB Dramaga)
Topics Covered
- Exploring Indonesia’s diverse coffee varieties
- From cherry to roasted bean: unravelling the scientific mysteries of Indonesian coffee
- Brewing excellence: advancement in coffee technology with a focus on Indonesia
- From Italian espresso standards to modern coffee technology: linking culture, process control, and sensory quality
- Power and equity in coffee supply chains beyond local food coalitions
- Ready-to-drink and instant coffee: exploring the industrial process
- Indonesian coffee health benefits
- Emerging issues along the coffee chain: from the bean to the cup
- Organic production as an alternative with impact on sustainability, food quality, safety, and health
- Thermal and non-thermal technology for coffee preservation
- Coffee fermentation technology
- Coffee packaging
- Valorization of coffee waste
- Hands-on experience: roasting, coffee cupping, coffee extraction (manual & pressure), coffee preservation using retort, and triangle test for Indonesian coffee varieties
- Experiencing the Indonesian coffee culture
- Excursion to coffee plantation and roaster
Program Schedule (Summary)
| Date | Main Activities |
| July 13–17 | Asynchronous learning (self-study materials) |
| July 20-24 | Online lectures (coffee science, processing, health, technology, regulation, emerging issues) + quizzes & assignments |
| July 27 | Hybrid lectures: fermentation, packaging, waste valorization, and sustainability aspects |
| July 28–29 | Hands-on sessions: roasting, cupping (SCAA), extraction (manual & pressure), preservation (retort), sensory (triangle test), visit to vintage cafe |
| July 30 | Excursion to coffee plantation and roaster (Cibulao, Bogor) |
| July 31 | Final presentation: creative product development |
Detailed Program
| Day | Time (WIB) | Topics | Speaker/ PIC | Location |
| 13 – 17 July | 08.00 – 16.00 | Pre-activity: exploring coffee technologies and coffee cultures in each participant’s region/country | Teaching team from IPB | Asynchronous |
| Monday, July 20 | 08.30 – 09.30 | Opening ceremony Introduction of the Division of Food Science and Technology, IPB University Introduction of the program and schedule | Dr. Dase Hunaefi (IPB University) Dr. Saraswati (IPB University) | Online |
| 09.30 – 11.10 | Lecture 1. Exploring Indonesia’s diverse coffee varieties | Prof. Dr. Nuri Andarwulan | Online | |
| 11.20 – 13.00 | Lecture 2. From cherry to roasted bean: unravelling the scientific mysteries of Indonesian coffee | Dr. Dian Herawati | Online | |
| 13.00 – 14.00 | Break | |||
| 14.00 – 16.40 | Material review | Online | ||
| Tuesday, July 21 | 08.30 – 10.10 | Lecture 3. Brewing excellence: Advancement in coffee technology with a focus on Indonesia | Mr. Muhammad Eka Pramudita (Kemenady Coffee and Co-Working Space) | Online |
| 10.20 – 13.00 | Self-directed learning to review course materials and prepare for the quiz | Asynchronous | ||
| 13.00-14.00 | Break | |||
| 14.00-15.30 | Lecture 4. From Italian Espresso Standards to Modern Coffee Technology: Linking Culture, Process Control, and Sensory Quality | Mr. Andrea Guerra (la TOSTERIA Specialty Coffee Roasting Company) | Online | |
| Wednesday, July 22 | 08.00 – 8.30 | Quiz | Teaching team | |
| 08.30 – 10.10 | Lecture 5. Ready-to-drink and instant coffee: exploring the industrial process | Speaker from the Food Industry Kapal Api Group | Online | |
| 10.20 – 12.00 | Lecture 6. Indonesian coffee health benefits | Dr. Puspo Edi Giriwono (IPB University) | Online | |
| 12.00-13.00 | Break | |||
| 13.00-16.40 | Material review | Online | ||
| Thursday, July 23 | 08.30 – 10.10 | Lecture 7. Emerging issues along the coffee chain: From the bean to the cup | Prof. Dr. Purwiyatno Hariyadi | Online |
| 10.20 – 12.00 | Lecture 8. Thermal and non-thermal technology for coffee preservation | Prof. Dr. Eko Hari Purnomo (IPB University) | Online | |
| 12.00-13.00 | Break | |||
| 13.00-15.00 | Preparation for assignment | Participants | Remote | |
| Friday, July 24 | 08.00 – 16.00 | Preparation for assignment | Participants | Remote |
| Monday, July 27 | 08.30 – 09.40 | Lecture 9. Coffee fermentation technology | Dr. Hanan Hasan (UPM) | Ruang Sidang Divisi ITP |
| 09.40 – 10.50 | Lecture 10. Coffee Packaging | Dr. Nur Hanani Binti Zainal Abedin (UPM.) | Ruang Sidang Divisi ITP | |
| 10.50 – 12.00 | Lecture 11. Valorization of coffee waste | Dr. Belinda Dewi (BOKU Univ.) | Ruang Sidang Divisi ITP | |
| 12.00-13.00 | Break | |||
| 13.00 – 14.10 | Lecture 12: Organic production as an alternative with impact on sustainability, food quality, safety and health | Prof. Dr. Dominika Srednicka-Tobers (Warsaw University of Life Science) | Ruang Sidang Divisi ITP | |
| 14.10 – 15.20 | Lecture 13: Sustainable Coffee Systems and Human Health: Linking Production, Consumers, and Well-being | Prof. Dr. Renata Kazimierczak (Warsaw University of Life Science) | Ruang Sidang Divisi ITP | |
| 15.20-16.30 | Lecture 14. Power and equity in coffee supply chains beyond local food coalitions | Dr. Benjamin Hennchen (TU Berlin) | Ruang Sidang Divisi ITP | |
| Tuesday, July 28 | 08.00 – 10.30 | Hands-on experience 1: Coffee processing technology (design of roasting) | Dr. Dian Herawati/Dr. Saraswati, Lecture Assistant, Technician | Coffee Lab SEAFAST Center and Salak Room SEAFAST Center |
| 10.30 – 12.00 | Hands-on experience 2: Coffee Cupping: SCAA Method | Mr. Muhammad Eka Pramudita (Kemenady Coffee and Co-Working Space) | Classroom (Ruang Sidang/CCF) | |
| 12.00 – 13.00 | Break | |||
| 13.00 – 16.00 | Hands-on experience 3: Coffee extraction technology (manual) | Dr. Dian Herawati/Dr. Saraswati, Lecture Assistant, Technician | Coffee Lab SEAFAST Center and Salak Room SEAFAST Center | |
| 16.00 – 18.00 | Introduction to the Indonesian Coffee Culture (visiting a vintage café) | All team members and participants | Rumah Kopi Ranin | |
| Wednesday, July 29 | 08.00 – 8.30 | Quiz | Teaching team | Salak Room SEAFAST Center |
| 08.30-11.30 | Hands-on experience 4: Coffee extraction technology (pressure) | Dr. Dian Herawati/Dr. Karsi Ambarwati, Lecture Assistant, Technician | Coffee Lab SEAFAST Center | |
| 12.00-13.00 | Break | |||
| 13.00-14.00 | Hands-on experience 5: Coffee preservation (retort) | Prof. Dr. Eko Hari Purnomo, Lecture Assistant, Technician | Coffee Lab SEAFAST Center and Pilot Plant DFST | |
| 14.00 – 16.00 | Hands-on experience 6: Triangle test for differentiating Indonesian coffee varieties | Dr. Dian Herawati/Dr. Karsi Ambarwati, Lecture Assistant, Technician | Coffee Lab SEAFAST Center and Salak Room SEAFAST Center | |
| Thursday, July 30 | 06.00-18.00 | Excursion to a coffee plantation and roaster | All team members | Cibulao-Bogor |
| Friday, July 31 | 08.30 – 16.00 | Presentation session for assignment: Creative product development for pre-packaged coffee | Dr. Dian Herawati/Dr. Saraswati/Dr. Karsi Ambarwati | Salak Room SEAFAST Center |
Activities
- Lectures from international and national experts
- Hands-on experiences (roasting, cupping, extraction)
- Coffee processing and preservation practices
- Group assignment and presentation
- Coffee culture experience and field excursion
Benefits
- Transferable course credit (2–4 credits)
- Certificate of participation
- Learning from experienced lecturers and practitioners
- Hands-on experience in coffee processing and evaluation
Credit Scheme
- Full Program (3 weeks: asynchronous + online + offline) → 4 credits (4 SKS)
- Online Program (asynchronous + online lectures only) → 2 credits (2 SKS)
⚠️ Seats for the full program (4 credits) are limited and will be offered on a first-come, first-served basis.
Program Fee
- Indonesian Students: IDR 1,500,000 (full) / IDR 500,000 (online)
- Professionals: IDR 3,000,000 (full) / IDR 1,000,000 (online)
- International Participants: USD 150 (full) / USD 75 (online)
How to Apply
Register through:
🔗 https://ipb.link/sc-coffeecrack2026-registration
Application deadline: July 1, 2026
Contact
📧 summercoursecoffee@gmail.com
📞 +62 878-0253-4382 (Azka)
✨ Join us for an exciting journey into the world of coffee and be part of future coffee innovation! ☕
