What is fermentation? Dry fermentation and its flavor wet fermentation and its flavor difference
What is fermentation?
In short, fermentation is the process by which sugar and starch are decomposed into acids or alcohol. Yeast and bacteria play an important role in this process.
Sasa tells us that this yeast is called Saccharomyces cerevisiae. This is a microbe and a natural wild yeast found in grapes, cocoa beans and other fruits. It also exists in wine-making, cocoa bean processing and coffee processing.
As for the bacteria involved, it is Lactobacillus.
"there are different biological processes in the natural fermentation of coffee, including the decomposition of sugars in pectin by enzymes produced by Saccharomyces cerevisiae and Lactobacillus."
"therefore, with the degradation of sugar, the lipids, proteins and acids in coffee beans will also change, which will change the smell, color, pH value and pectin composition of coffee beans."
There are many different fermentation types in the world, two of which are of particular concern, namely dry fermentation and wet fermentation.
Dry fermentation and its flavor
"after we remove the pulp, we put the coffee with endocarp in the fermentation tank, and the fermentation promotes the sweetness, chocolate and fruit flavor of the coffee." but one of the challenges of fermentation is temperature control.
Since temperature can affect the degree of fermentation, it will also negatively affect the stability and flavor of the process.
Wet fermentation and its flavor
You may have heard someone describe wet fermentation as double washing, double fermentation, Kenyan washing, etc., which is common in East African countries and is famous for its clean and clear flavor, but Sasa describes this treatment as adding flavor to the cup.
"when we remove the pulp and put the coffee with endocarp into the water, the water will help prolong the fermentation time, resulting in a softer mellow thickness, rich acidity and more elegant flavor characteristics of the coffee."
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