Introduction to the flavor characteristics of coffee beans by carbon dioxide impregnation how to treat coffee red wine by CM

Carbon dioxide impregnation, also known as CM treatment, also falls into the category of anaerobic treatment, only because coffee beans treated in this way by Sasa won the world barista competition in 2015. So as to draw people's attention to this new method of treatment. This treatment actually draws lessons from the brewing process of red wine, adding carbon dioxide to sealed stainless steel barrels, so carbon dioxide impregnation is also called red wine treatment in some places.

Similarly, carbon dioxide impregnation is also divided into two versions: sunburn and water washing, and the difference is that the substance fermented in the bucket is the coffee fruit in the sun version and the peeled coffee beans in the water version.

Take the sun version as an example, wash the newly picked coffee fruit, then put it in a sealed bucket and inject carbon dioxide. After the injection of carbon dioxide, a certain air pressure will be formed in the bucket, which will "crush" the coffee fruit and release fruit juice. these fruit juices are rich in yeast and other microorganisms to help coffee beans ferment, and high concentrations of carbon dioxide can inhibit the reproduction of aerobic bacteria. at the same time, anaerobes such as lactic acid bacteria and yeasts multiply in large numbers. Lactic acid bacteria and Saccharomyces cerevisiae can decompose sugars into organic acids, esters, aldehydes and other acidic compounds.

Generally, the subsequent drying steps can be carried out after fermentation in the barrel for 36-48 hours. Of course, whether the flavor of the coffee treated by anaerobic treatment is good or not, and how long it takes to actually ferment. It depends on the temperature, PH value, pressure, sugar content and other parameters during fermentation. For example, the temperature during fermentation, different temperatures create different flavors.

In the washing version, the peel and pulp of the fresh coffee fruit are removed, then put into a sealed stainless steel bucket, add carbon dioxide gas, and then tumble the stainless steel bucket to make the material uniform. Similarly, fermentation for 36-48 hours, during which the PH value, pressure, sugar content and other indicators in the barrel should be constantly tested. Do not pour out until it meets the preset value, rinse off the exfoliated pectin layer on the surface of coffee beans with plenty of water, and then dry.