What exactly is the fermentation of coffee? What's the difference between anaerobic fermentation and aerobic fermentation?

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What exactly is the fermentation of coffee?

Fermentation is the most important step in the processing of coffee fruit, which can be divided into two categories according to the type of reaction:

◆ aerobic fermentation

A fermentation reaction that occurs only in the presence of oxygen. The process is very simple. Put the coffee fruit in a container (such as a jar, or even spread it flat on the floor) and the aerobic bacteria will take care of the rest. We just need to monitor the time and temperature in the process. The reaction can be well analyzed and controlled.

◆ anaerobic fermentation

Anaerobic fermentation usually places the coffee fruit in an airtight container or in a washing tank to ferment in water, where different microorganisms can be used for fermentation (for example, many current anaerobic fermentation, red wine treatment, etc., may introduce specific varieties of yeast to produce a special flavor).

What is the difference between the two forms of fermentation?

The process of anaerobic fermentation is milder and slower, and therefore easier to monitor, while aerobic fermentation is relatively more intense and uneven, so it is more difficult to monitor.

There are a variety of ways to ferment, and the more we practice, the more we understand the coffee itself.

How does ​​ fermentation affect the quality of coffee?

Fermentation itself is very complex and produces different by-products at the same time. Bad, uncontrolled fermentation can lead to mildew or irritating chemical flavors, which is why producers must deeply understand, monitor and practice.

Because when the fermentation is successful, it can bring many excellent properties to the coffee.

Coffee bean treatment must go through the process of fermentation

In the process of processing raw coffee beans, it will more or less encounter "fermentation", and deeply affect the flavor trend of coffee. However, fermentation can not only increase the flavor of coffee, but also destroy the flavor of coffee, in which the balance is very important!

There are two kinds of fermentation: "aerobic" and "anaerobic". The biggest difference between the two is that the anaerobic process is more uniform and can be controlled, but the aerobic environment is too varied to be easily monitored.

Generally speaking, most of the traditional treatment methods are "aerobic" fermentation, and anaerobic fermentation treatment has been slowly developed in recent years.

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