Special coffee treatment what is the difference between anaerobic coffee treatment and anaerobic coffee treatment? What?

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Yeast basically belongs to facultative anaerobic organisms, the so-called facultative anaerobic organisms, which means that they can survive in an aerobic environment, carry out aerobic respiration in an aerobic environment, and Fermentation in an anaerobic environment. Fermentation is not exclusive to yeast, including lactic acid bacteria and acetic acid bacteria.

The so-called aerobic fermentation, the more correct term should be respiration, there is no fermentation process, burning sugars in an aerobic environment emits carbon dioxide and produces energy.

Anaerobic fermentation, anaerobic fermentation (or red wine treatment) can also be regarded as a new trend after this year's WBC competition.

Anaerobic / anaerobic fermentation is the filling of raw coffee beans into a special container filled with carbon dioxide or other gases to form a relatively anoxic or anoxic environment. An oxygen-free environment produces lactic acid, which softens the acidity and softens the taste of coffee.

Qianjie Coffee today to share what is the so-called "red wine treatment"?

The red wine treatment of coffee beans, also known as red wine treatment, is inspired by the brewing technology of red wine. At present, only eight estates in Colombia have successfully introduced coffee beans treated with this method to the market. According to the data of these eight estates, we can roughly divide the types of red wine treatment into: acetic acid fermentation (Aerobic aerobic fermentation), lactic acid fermentation (Anaerobuic anaerobic fermentation), mixed fermentation (Mix Fermentation=Aerobic+Anaerobuic).

The traditional treatment method is difficult to control the changeable fermentation degree of coffee beans. But red wine treatment rules can ensure the quality of coffee beans by controlling PH value, even temperature and humidity, and airtight fermentation makes aroma less volatile.

The red wine treatment of coffee beans, also known as red wine treatment, is inspired by the brewing technology of red wine. At present, only eight estates in Colombia have successfully introduced coffee beans treated with this method to the market. According to the data of these eight estates, we can roughly divide the types of red wine treatment into: acetic acid fermentation (Aerobic aerobic fermentation), lactic acid fermentation (Anaerobuic anaerobic fermentation), mixed fermentation (Mix Fermentation=Aerobic+Anaerobuic).

The traditional treatment method is difficult to control the changeable fermentation degree of coffee beans. But red wine treatment rules can ensure the quality of coffee beans by controlling PH value, even temperature and humidity, and airtight fermentation makes aroma less volatile.

Next, let's talk about the specific process of fermentation.

The selected coffee cherries are placed in a specific container by the farmer's uncle (the beans used by Australian baristas in the Sasa competition are placed in metal containers). But in any case, the container should have a device similar to a red wine fermentation suppository or a single exhaust valve. In this way, carbon dioxide can be spilled through the device to control the concentration of air in the container. At this time, the coffee cherries in the container are fermented with acetic acid, and the beans are relatively bright, clean and citric acid.

According to Sasa's description in the competition, the processor injected carbon dioxide into the container to prevent oxidation from producing volatile acid, a process known as lactic acid fermentation, which produces malic acid and stone acid, which is relatively stable, so the beans fermented with lactic acid have a more mellow acidity, with cheese, nutty and creamy flavor.