Analysis of Coffee brewing in Diamond Manor in Costa Rica _ COE8 anaerobic treatment of coffee beans

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Anaerobic fermentation, as its name implies, is a fermentation reaction carried out in the absence of oxygen. The main microorganisms supporting this fermentation reaction are lactic acid bacteria and yeasts.

Lactic acid bacteria is a kind of anaerobic bacteria, which needs to survive in a hypoxic environment. Yeast is a kind of facultative anaerobes, which can carry out aerobic respiration and multiply in large numbers under aerobic conditions, and carry out slow anaerobic respiration to maintain life under anoxic conditions.

The anaerobic fermentation of Costa Rican coffee beans takes advantage of the characteristics of these strains.

After removing the pectin, the coffee cherry is put into the fermentor and purposefully mixed with more pectin, which aims to provide the yeast with more fermentation substrates to enrich the fermentation products, and then seal the fermentor to monitor the fermentation process.

In the whole process, monitor the temperature, PH value, pressure, sugar content and other data in the fermentor.

All this is done to make pectin produce more flavor with the help of microorganisms and transfer these flavors to raw beans during soaking.

Just like baking, the fermentation process cannot go on indefinitely, just as the roaster terminates the baking, and the raw bean processor terminates the fermentation process at the right time according to his own experience. to get a new cup of coffee with a highly complex flavor.

The anaerobic fermentation treatment of this Costa Rican Coffee Diamond Manor gives the raw beans a strong smell of sweet spices similar to cinnamon and cloves, and one continues into the roasted, dry, wet and final cup taste. And through baking, it adds the sweetness of ripe apple and the citrus flavor of the bean seed itself, which greatly improves the flavor level and further sublimates the taste in the cup.

Analysis of Costa Rican coffee brewing

Hand punch reference

Use key home filter cup, 16 grams powder 32 grams of water steaming for 30 seconds, 89-90 degrees water temperature extraction, 1:15, fine grinding small Fuji 3.5 second water injection to 110ml cut off, wait for water drop and then slowly water injection, uniform speed, the water level should not be too high, again water injection to 233ml stop, extraction time 2:15 seconds-rich sweet sun, we can fine-tune according to their own taste.

END