The three most common fermentation methods of coffee beans Coffee beans ferment into coffee wine?

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Fermation is derived from the Latin fervere, meaning "churning," and describes the mild foaming or violent boiling of yeast when it acts on grape juice or wort.

Coffee fermentation

Different biological changes take place during the natural fermentation of coffee. Yeast produces enzymes and lactic acid bacteria break down the sugar in coffee pectin. The lipids, proteins and acids in sugar are degraded and converted into alcohol acidic acids. Coffee smell, color, pH changes, coffee pectin composition will also change.

At the heart of the process is fermentation.

In the fermentation process, different substances involved (coffee peel, coffee pulp, coffee pectin, bacterial species, bacterial number distribution), different environments (water and no water, aerobic and anaerobic environment, PH value environment, etc.), different drying methods and processes (container materials, natural sunlight, drying equipment, turning times, etc.) create different post-processing flavors and tastes.

The basic process of coffee is coffee growing--> green bean processing--> cooked bean roasting--> coffee brewing. However, in this link of raw bean treatment, all kinds of treatment methods have nothing to do with fermentation.

There are many fermentation methods, two of which require special attention: dry fermentation and wet fermentation.

Dry fermentation and its flavor characteristics

Coffee with pulp and pectin attached to the surface is placed in a concrete fermentation tank. Dry fermentation helps to improve the sweetness, chocolate and fruit flavor characteristics of coffee. Dry fermentation also comes with a challenge: controlling the temperature. Temperature affects the degree of fermentation, and poor temperature control can have a negative impact on coffee consistency and flavor.

Wet fermentation and its flavor characteristics

Wet fermentation is also sometimes referred to as "double washed,""double fermented,""Kenyan washing," etc. This treatment is common in East Africa and can improve purity.

"After removing the coffee rind and pulp, we soak the parchment coffee in water, which extends fermentation time and produces soft body and complex acidity, and more subtle flavors.

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