Wine coffee tastes different from normal coffee drinks due to the fermentation process. This study conducted various temperatures and durations of brewing with the French press method, and the resulting Gayo Arabica wine coffee drink was analyzed with hedonic and cupping tests. Compared to the hedonic test, the cupping test can detect more accurately the effect of brewing temperature and duration on the organoleptic quality attributes of wine coffee. Based on the hedonic test carried out by semi-trained (ST) panelist, only colour attribute was statistically affected by the treatment. While based on the cupping test conducted by trained panelists of the Gayo Cupper Team, several attributes were statistically influenced by the treatment: flavour, aftertaste, overall and final score. In general, the results of both groups of untrained and trained panellists have a level of preference for the wine and coffee drinks produced. Both selected the same brew at a brewing temperature of 80-90 0 C. This coffee has at least winey, tarty, short notes.

[EFFECT OF LEAF WASTE PROPORTION AND TYPES OF LOCAL MIKROORGANISM ON THE QUALITY OF BOKASHI]. The purpose of this study was to get a combination of the treatment of the leaf waste proportion and local microorganism (MOL) type to the quality of bokashi. The use of specific MOL as a bioactivator is expected to produce a good bokashi. The production of bokashi was conducted at the Garbage Collection Center of Syiah Kuala University, Banda Aceh, Indonesia. The experimental design was a completely randomized design (CRD) with 2 factors including the proportion of leaves (D) and the type of MOL (M). The first factor consisted of two levels (50% and 70% leaf) and the second factor consisted of 4 levels (rice MOL, soil MOL, bokashi MOL, and leaf waste MOL). The quality of bokashi was measured based on the total cell counts of microbes, pH, C/N ratio, descriptive test (texture, aroma, and colour), and plant growth tests on corn. The results showed that all bokashi have complied with SNI 19-7030- 2004. The best bokasi was obtained from the combination between 50% leaf waste proportion and MOL type of rice. This bokashi had a total microbes of 4.1 x 108 CFU/g, pH value of 7.4, C/N ratio of 10.2, with organoleptic characteristics of loose texture and slightly moisture, slightly soil-scented, blackish color and the hight of test plant of 61 cm. The main advantage of this bokashi compared to others was in the highest number of microbes total and the best texture.