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About the treatment of raw coffee beans [carbon dioxide yeast method], what is carbon dioxide yeast method?

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, Professional baristas Please follow the Coffee Workshop (official Wechat account cafe_style) about the carbon dioxide yeast process: fermentation in low oxygen concentrations can reduce the rate of sugar decomposition in pectin, thus avoiding the acidity of alcohol. Therefore, after injecting carbon dioxide, the fermentation time can be extended to nearly three days, even if it is not dry.

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About the carbon dioxide yeast method:

Fermentation in an environment with low oxygen concentration can reduce the rate of sugar decomposition in pectin, thus avoiding the acidity of alcohol. Therefore, after injecting carbon dioxide, the fermentation time can be extended to nearly three days, even if it does not produce a dry taste or the taste of acetic acid. Sealed containers can help produce more aroma, and coffee can have more floral flavor. Studies have shown that when it is fermented at low temperature, 4mur8 °C will bring more complex acidity to the coffee, while if you want to achieve more sweetness, it can be fermented at a slightly higher temperature, that is, 18 Mel 20 °C.

On the basis of the treatment of carbon dioxide anaerobic fermentation last year, the Emerald Manor further considered how to bring richer flavor to the coffee while ensuring excellent acidity and cleanliness. Relatives of the Peterson family, who run the beer business in the United States, gave them advice and inspiration. In the process of beer fermentation, the use of different yeasts can lead to more attractive floral and fruity flavor of beer. As a result, the Peterson family began to try to use beer yeast for anaerobic fermentation of coffee to bring more sour, sweet and novel sun flavor to the coffee.

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