What is the fermentation nature of coffee treatment? What are the fermentation types in coffee?

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In the coffee processing method, there will be more or less fermentation, to explore the essence of coffee fermentation in the end what is it?

The essence of fermentation is that microorganisms and enzymes act on carbohydrates, proteins and chlorogenic acids in coffee to produce chemical components that affect flavor and taste. To determine what effect fermentation has on coffee, it is necessary to analyze the type and degree of fermentation.

The type of fermentation: The first factor is the type of microorganism different microorganisms, fermentation changes are different, the source of microorganisms can be coffee origin of natural bacteria, or acquired added flora, add specific flora, can guide specific flavor. At the same time, aerobic and anaerobic environment, theoretically belong to environmental control, but in fact, by controlling the oxygen content to select the type of microorganism involved in fermentation, so the essential difference is still microorganism. Acetic fermentation (Aerobic fermentation): cleaner acid bright and lively, citric acid citric acid; lactic fermentation (Anaerobuic anaerobic fermentation): round body high, relatively low cleanliness, malic acid tartaric acid; Mixed fermentation (Mix Fermentation): full body medium, smooth, fruit acid, amino acid nut cream.

What does the degree of fermentation relate to?

Degree of fermentation: The degree of fermentation depends on the speed and time of fermentation. The fermentation speed mainly considers whether the environment is suitable for the survival and activity of microorganisms. Whether there are sufficient reaction materials (sugar, protein, etc.), whether there are suitable reaction conditions (temperature, pH, humidity, etc.).

Yeast treatment: yeast is added during the treatment of raw beans to form a specific flavor.