PSTHP, 07 May 2026

The exchange program in “International Coffee Science, Processing and Industry (ICOSPI) 2026” with Mahasarakham University (MSU) students ends its first project. MSU students will be transferred to the other departments for the next projects. The focus of the project given by THP is to equip MSU students with robust skills and competencies in coffee processing, production, and sales, so they can consider their future careers in coffee.

In the presentation session, MSU students showed outstanding performance, and they showed broad perspectives. Sirikan Songsert took a particular discussion on the structure of coffee berries and beans; Kanlayanee Butsart presented coffee pulping and washing; Warissara Sawangprueg presented coffee roasting; Chonticha Gosakul presented coffee grinding; Taradol Nasoongchon presented the result of the color of ground coffee; and Pavena Boodsan presented the result of sensory evaluation of brewed coffee.

“We were eager to learn more and more to gain a stronger foundation in coffee science because it is a timely topic in the current global market. We noted that the roasting method determined the color of the coffee powder, in which dark roasting exhibited the darkest powder as indicated by lightness, redness, and yellowness values,” Chonticha said. “Brewing a medium-roasted coffee demonstrated medium body, caramelized sweetness, and balanced bitterness based on a cupping score test,” Warissara added.

The presentation concluded with testimonials from MSU students.

“An unforgettable week with amazing students! Wishing you the absolute best on your new path ahead. Cheers to the future!” Kanlayanee said.

“The teacher and others helped me gain a comprehensive understanding of coffee science and other insights,” Sirikan said.

“There are lots of things we learned from this program. We hope this program can be continuously held to inspire others,” Warissara said. 

“Thank you for sharing many things with us. We also stepped out and explored coffee production in a real industry, and this insight will be valuable to our future,” Chonticha said.

“Thank you very much. Here was our chance to look out from upstream to downstream coffee processing. We went to some places that were inspiring and insightful. It has made lifetime memories,” Taradol said.

“From this program, we gained fresh perspectives on the coffee and cookie industries. This was the best way to learn something by immersing ourselves in industrial levels,” Pavena said.

PSTHP, 06 May 2026

For a group of Mahasarakham University (MSU) students from the Faculty of Technology, Sirikan Songsert, Kanlayanee Butsart, Warissara Sawangprueg, Chonticha Gosakul, Taradol Nasoongchon, and Pavena Boodsan, an industry visit is a wonderful experience to answer what innovation in small- to large-scale enterprises (SLSEs) in Indonesia looks like. The visit was organized by our department as part of the student exchange program in “International Coffee Science, Processing and Industry (ICOSPI) 2026”. Industry visits provide students with exciting learning opportunities beyond the classroom. The visit features several SLSEs in Jember, including Rumah Kopi Banjarsengon (RKB), Alocasia Café and Eatery (ACE), and Mak Enak.

RKB was established in 2018, consistently producing specialty coffee originals from the Argopuro mountains. RKB employs local coffee farmers and coffee processors. “We learned many aspects of coffee processing, from harvesting, roasting, to packaging. Through this industry tour, we had a space where our research project met real-world applications,” Kanlayanee said. She is currently a third-year MSU student in the Bachelor of Food and Nutrition Technology. Additionally, MSU students were introduced to the challenges of the global coffee market, drawing a clear picture of how RKB continuously operates and sustains within a broader level of coffee producers.

During the visit to Mak Enak, the MSU students gained insight into how to make peanut cookies on an industrial level. Peanut cookies, which are traditionally made at the household level, are now modernized by using automatic machines in Mak Enak. Food Engineering student Taradol Nasoongchon said, ”This is the first time we witnessed how peanut cookies are produced automatically at an industrial level from cookie formulation, shaping, baking, testing, and packaging. We caught a glimpse of an oven used in the industry, which was able to bake hundreds of cookie pieces.” Beyond technical insights, MSU students were given the historical journey of Mak Enak from a small industry that evolved into a large-scale industry.

As our department provides a technopreneurship course in a regular class, this visit also provides the opportunity to take MSU students in ACE. They were taught about how ACE was established, developed, and impacted amid a brimming local café competition. One might wonder how to compete with the massive development of cafes in Jember. The owner of ACE, Dr. Maria Belgis, said, ”Like many other cafes, we must be ready to look for opportunities from many angles. We appreciate that Jember excels in coffee production, and we are inspired to diversify and serve it best in our cafe.”

A heartfelt thank you to Rumah Kopi Banjarsengon, Alocasia Cafe and Eatery, and Mak Enak for fostering today’s generation with up-to-date skills.