Anaerobic treatment of coffee beans anaerobic fermentation of coffee beans

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Generally speaking, anaerobic means anaerobic. You may ask, how is this associated with a coffee fermentor usually in an open space? A: coffee is placed in a sealed stainless steel container. In addition to producing new, unexpected flavors, the anaerobic process provides a high level of control over sugar, temperature, pressure, pH and time.

Before we learn how it works, we need to review some facts. First of all, the taste of coffee is concentrated in fruit juice, not seeds. Coffee cherries are the fruits of shrubs, and sugar is contained in mucus. The concentration of sugar and taste depends on the variety, maturity and soil type of the fruit.

Now let's continue this process. First, depilate the coffee and put the seeds in the fermentor. The separated mucus is tightly packed into a gel-like sticky substance and then added to the fermentation tank until it covers the entire parchment. With the beginning of fermentation, the content of oxygen decreases and the content of carbon dioxide increases, resulting in pressure in the fermentor. The process lasts 18 to 23 hours-enough mucus to be consumed, but not enough to produce alcohol. After 15 hours, the pH value needs to be controlled continuously to determine the progress of fermentation.

The pressure of carbon dioxide allows the taste of coffee to be injected into parchment. Once the fermentation is over, open the container (be careful! Due to high pressure). Then dry the coffee for at least 4 hours, otherwise the fermentation may continue and the taste will change.

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