The Flavor of anaerobic fermented Coffee beans anaerobic treatment Coffee beans taste good? anaerobic fermented coffee acidity

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Dry fermentation and flavor profile

"We pulp the parchment and put it in a pool of concrete," Sasa said. "This fermentation will help stimulate the sweetness, chocolate and fruit flavors of coffee."

But it also presents a challenge: controlling the temperature. Since temperature affects fermentation speed, Sasa explains that it negatively affects consistency and flavor.

"On the left," he continued,"we fermented at an average temperature of 16°C for 24 hours. This coffee tastes good, it's good, it's balanced.

"In the graph on the right, we also fermented for 24 hours, but at 26°C, which is 10°C more. Then he pointed to the pink on the beans. "This happens when we spend too much time fermenting coffee and the acidity of the alcohol starts to dominate the fermentation." It brings a vinegar-like smell, as well as a dry, metallic smell."

Wet fermentation and flavor profile

You will hear wet fermentation described as double washing, double fermentation, Kenyan washing, etc. This is common in East Africa, which is known for its cleanliness. But Sasa explains that it adds more cups.

"We ground the cherries into pulp and soaked the parchment in water. Water will help prolong fermentation time and will result in a softer body, complex acidity, and a more refined taste,"he explained.

More data, better coffee.

Sasa was one of several industry leaders who experimented with treatment methods, from his new ice treatment method (details of which were kept secret until his book was published) to his famous carbonization impregnation method.

With little research to do in the coffee industry, he turned to wine and beer. "One person in particular, helped me, inspired me," he said. "His name is Tim Kirk and he owns Clonakilla Winery, a beautiful winery located near my home in Canberra.

"When I first visited Tim, I was impressed with his design. He knows exactly how much rain falls in his vineyard, and how the temperature of the wind affects the taste of the wine. I think it's funny. I've never seen anyone who has such a thorough understanding of climate and its impact on products."

But Tim not only understands the effects of climate, he controls it.

"Tim controls the temperature and humidity of the fermentation environment. He explained to me that his wine could produce different flavors at different temperatures and times.

He uses double-insulated stainless steel containers to increase transparency of fermentation. pH, alcohol and carbon dioxide are all monitored and recorded to make sure he gets the concentration he wants."

It was this data-driven approach that prompted Sasa to change the way he handled coffee.

END