Coffee Biology: the encounter of yeast and coffee improves the diversity and quality of coffee flavor.

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

In this year's sensational online bidding for raw coffee beans, 90+ 's # 227 batches finally set a record at a high price of US$5000 yuan per kilogram.

The coffee was created by Jose Alfredo, which is in charge of handling raw beans from El Salvador to 90 + Panama Manor, and Wang ze Chad Wang, who won the world coffee brewing champion in 2017.

# 227 belongs to the high-end Maker's Serier among the many coffee items of 90 +, and this series belongs to the contestant-level items participating in coffee competitions around the world. As long as you are willing to participate in the competition and get the approval of 90 +, you can go to the place of origin and work with the origin processor to complete the coffee product you want.

In the report of Uncle Coffee's exclusive interview with Chad Wang, the description of # 227 is as follows: "after picking the fully ripe bright red fruit by hand, sieving out the too small size and rinsing, and then carrying out hypoxia fermentation in a confined space, the fermentation temperature is also controlled at a lower room temperature, that is, making coffee while blowing air conditioner.

Soak in clean water and ferment for about 72 hours, followed by sun drying. It is about 1 or 2 layers thick on the tanning bed, and it takes 21 days of sun exposure to achieve a completely different unique flavor! "

The hidden sentence that is not found in the above paragraph is whether the yeast spread in the environment was captured naturally or screened during the 72-hour fermentation. In fact, in the 2017 + global online label batch, there are as many as five or six items made by Jose Alfredo. Friends who have tried to drink reflect that some of the items have obvious flavor characteristics like bean curd or soy sauce. I believe that different fermentation methods have been introduced in the process of post-production.

The Panscience website describes beer yeast as follows: "Beer history has revolutionized since the 15th century, when monasteries in Bavaria began to adopt low-temperature fermentation so that beer could be brewed in winter. Since then, the beer world of Lager and Ale has been very different. For example, global sales of Lager Beer reached $250 billion in 2008, and you can hardly find Ayre in domestic convenience stores.

The difference between Rag and Saccharomyces bayanus is mainly in fermentation temperature, the former is slightly lower than room temperature because of the difference in yeast. Eyre uses a mixture of Saccharomyces cerevisiae and Saccharomyces bayanus, known as Saccharomyces carsbergensis, and also because of the discovery and contribution of biologist Pasteur, also known as yeast. Contemporary Lagar breweries use mixed strains of Pasteuria, including popular brands in continental Europe, North America and Asia, and China is no exception, while the UK continues the traditional brewing method and remains the stronghold of El and Stout. "

In fact, in the past three years, the global high-end boutique coffee industry continues to innovate in post-processing methods, which has made washed coffee have a unique fruit flavor in the sun-drying process, while sun-cured coffee has greatly reduced the original criticized over-fermented sour taste. These methods to improve the quality of coffee will not only improve the picking quality of pickers and the cleanliness and maintenance level of the treatment plant, but also use specific yeast fermentation to some extent.

So far, the coffee bean fermentation process seen on the market has emphasized "low temperature fermentation", perhaps because their environmental yeast belongs to Lageromyces cerevisiae. But since these processes belong to the secret of the treatment plant, which yeasts are used separately? Or have you used El yeast or even lactic acid bacteria to ferment coffee beans? The flavor of the fermented coffee is unknown.

In the future, coffee hunters who travel to and from various producing areas will not only chase a variety of noble varieties of flavor, but also understand different processing processes, which will be an important basis for improving the diversity and quality of coffee flavor.