How to treat coffee and wine? What is the way coffee is handled with raw beans? Principle of anaerobic fermentation of coffee

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In recent years, as more and more coffee has been exposed to everyone, we have also witnessed changes in the way coffee is treated. From the beginning of water washing, sun exposure, to honey treatment, wet planing, to the red wine treatment, carbon dioxide impregnation, which is very popular in recent years.

[pressure honey treatment] is now very ramming anaerobic treatment or so-called anaerobic fermentation!

That is the pressure honey treatment, which is the same as making red wine, put the removed coffee pulp and pectin coffee beans into a stainless steel bucket to ferment, the pressure in the barrel fermentation rate becomes very slow, so that the coffee has more sweetness and wonderful acid value! This is the ultimate goal!

Carbon dioxide impregnation is a new treatment method used in red wine treatment, in which the whole grape is put into carbon dioxide gas to make it oxygen-free. In this way, even in the absence of yeast, the grape fruit itself will convert its own sugar into alcohol, thus bringing a special aroma, the wine produced by this method has soft aroma, rich taste and stable color.

So how do you apply it to coffee?

1) remove the pulp and peel of the coffee beans and put them in a stainless steel container-why choose a stainless steel container? Sasa said that stainless steel containers can guarantee a cleaner flavor. Then different temperatures are controlled to affect the speed of the reaction.

2) put the stainless steel container in a room where it is easier to control the temperature, and they found that if you need more complex acid in the beans, the temperature should be controlled at 4-8 °C, and if the beans are needed to have higher sweetness, the temperature should be controlled to 18-20 °C.

3) seal the fermentation barrel so that more aromas can be developed.

4) this is the most critical and important step. Add carbon dioxide to the fermentation bucket, which is denser than oxygen, thus squeezing out the air. This puts the coffee beans in an oxygen-free environment, because there is no oxygen, which slows down the decomposition of sugars in the pectin, while the pH value decreases at a slower rate.

With the help of carbon dioxide, the whole fermentation process will be extended by 3 days at 22 °C, and the fermentation time can be longer if the temperature is lower. Reduces the dry taste and acetic acid taste.

Panamanian Hartman of the front street coffee is treated in this way. Red wine treatment makes this bean with a strong flavor of fermented wine, which is amazing!

The recommended parameters of the front street hand flush:

V60ap90 ℃ / 1 15 / time two minutes

Flavor: grapefruit, low acid, strong fermented wine