Product Value Added Analysis: Transforming Green Bean Coffee into Espresso, Coffee Latte, and Caramel Latte at Elok Coffee Shop

Claudia Yolanda Br Sinuhaji; M. Giyovani; Yoga Dwi Setyoadi; I Wayan Gede Sedana Yoga

doi:10.63922/ijebir.v5i04.4193

Claudia Yolanda Br Sinuhaji Agricultural Industrial Technology Study Program, Faculty of Agricultural Technology, Udayana University, Bali, Indonesia
M. Giyovani Agricultural Industrial Technology Study Program, Faculty of Agricultural Technology, Udayana University, Bali, Indonesia
Yoga Dwi Setyoadi Agricultural Industrial Technology Study Program, Faculty of Agricultural Technology, Udayana University, Bali, Indonesia
I Wayan Gede Sedana Yoga Agricultural Industrial Technology Study Program, Faculty of Agricultural Technology, Udayana University, Bali, Indonesia

DOI: https://doi.org/10.63922/ijebir.v5i04.4193

Keywords: added value, coffee beverage, coffee shop, Hayami method, green bean coffee

Abstract

Coffee downstreaming into ready-to-drink beverages provides an opportunity to increase the economic value of coffee, especially at the coffee shop level where products are sold directly to consumers. This study aimed to analyze the added value generated from processing green bean coffee into espresso, coffee latte, and caramel latte at Elok Coffee Shop. The Hayami value-added method was applied using data on output, raw material input, labor, selling price, raw material cost, other input costs, labor income, and profit. The results showed that 1 kg of green bean coffee produced 50 cups of each beverage. Caramel latte generated the highest added value at IDR 861,000/kg, followed by coffee latte at IDR 725,000/kg and espresso at IDR 600,000/kg. In terms of value-added ratio, espresso showed the highest ratio at 60.00%, followed by coffee latte at 58.00% and caramel latte at 57.40%. The highest profit was obtained from caramel latte at IDR 741,000/kg, with a profit rate of 86.06%. These results suggest that caramel latte is the most profitable variant in absolute terms, while espresso is the most efficient in converting output value into added value. Compared with Arabica coffee processing into green beans, coffee shop-level processing shows strong potential for value creation because the product has reached the final consumption stage and includes formulation, service, and consumer experience. Maintaining added value requires consistent product quality, particularly in brewing, grinding, weighing, taste consistency, product variation, and promotion.

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