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Coco Reina

Budi Dharmawan

Budi Dharmawan · Head of QC · PT Coco Reina Global Charcoal

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Budi Dharmawan is Head of Quality Control at PT Coco Reina Global Charcoal. His review covers what the material is and how it is made: the specification pages, the product pages, anything describing production, and any claim about sustainability or environmental impact.

Moisture check at the line
Moisture is checked at the line rather than only in a laboratory, because a batch that leaves the dryer wet cannot be corrected once it is packed.

What a quality review checks

  1. Every figure traces to a report, and the report is named. Laboratory, report number, date. A specification without those three is a marketing claim wearing a number.
  2. The method is stated as the report prints it. Not all of our figures are measured the same way — two of our three reports run ash and fixed carbon under the laboratory's own in-house method rather than ASTM D1762-84, and the pages say so, because a figure without its method cannot be compared with anyone else's.
  3. Bases are never mixed. As-received and dry-basis figures are different measurements. A range that silently spans both is not a range.
  4. What we did not measure stays absent. No calorific value, no burn time, no drop-test score — none of the three has a test behind it, so none of them appears. This is the check that removes numbers rather than adding them.

The measured envelope across our three reports is ash 1.20–1.58%, fixed carbon 77.03–80.84% as received, volatile matter 16.61–18.33% and moisture 1.35–3.06% — each figure attributed on our 3 lab reports, and the three figures we don't publish.

Sorting and grading
Sorting removes broken and out-of-tolerance pieces before packing, which is what keeps piece count per kilogram consistent between cartons of the same size.

Pages I have reviewed

The documents behind the specification

Every report we hold, with its number and issuer, and an explicit list of what we do not hold: our document library, and how to verify each one. How the desk works: our experts and editorial standards.