[coffee Cognition] the basic principle of coffee fermentation the theory of coffee fermentation

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What exactly is fermentation? Can this process really improve the quality of coffee? Is it possible not to go through fermentation?

One: what is fermentation?

This is actually a high school knowledge point: fermentation is a chemical reaction process that may involve yeast, bacteria or other microorganisms, which refers to the decomposition of macromolecular substances into substances with smaller molecular weights on the basis of the existence of these microorganisms. and the process of producing by-products.

Generally speaking, the fermentation process produces heat, and different enzymes can also catalyze the reaction.

Or to put it more simply, it can be fermented by mixing organic matter with water, and these two substances are not lacking in coffee fruit; so, strictly speaking, coffee fruit has begun to ferment slowly since it was picked.

Fermentation can improve the quality of coffee and destroy a whole batch of raw beans. The key lies in how we control the reaction process. Sun-treated coffee needs to be turned regularly to ensure it is dry and uniform.

Second: 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.

Carlos said O'Coffee through different fermentation practices "not only expands their product line, but also enables customers to customize the specific flavor and taste they need." Basically, it is achieved through different combinations of sweetness, acidity and taste, and some surprising flavors can be obtained through these fine fermentation processes, such as fruit flavor, caramel, chocolate and even other flavors. "

Dr. Britta Folmer, author of Coffee Technology and Science, also mentioned, "Wet fermentation is to emphasize acidity and aroma, while removing some astringency, while in the process of sun exposure or a combination of dry and wet fermentation, pectin is not completely removed but is involved in the fermentation process in a certain proportion, so it can produce a special sweet feeling."

But this process needs to be handled very carefully, Carlos said. "excessive fermentation can lead to a significant reduction in sensory aroma or flavor substances, which can affect acidity, texture, sweetness, and even lead to deterioration of raw beans."