Factors affecting coffee fermentation basic principle of coffee fermentation

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Francine Vidal (Francine Vidal) is the coffee project manager at Lallemand LALCAFE, a branch of Lallemand that provides yeasts and bacteria for controlled fermentation of coffee. The company offers several yeasts that have different effects on the taste, acidity and taste of specific fruits or flowers. "during the fermentation or impregnation of this coffee, yeast can degrade the slime of coffee beans," Francine told me. " "this type is called denuclearization."

Found more dissecting coffee cherries.

But she also explained that fermentation is crucial because it affects the taste and aroma produced in the cup.

"mucus is made up of sugars, amino acids, aroma precursors, etc.," she told me. "so, if you want to reveal and express the potential aroma in coffee beans, you have to pay attention to this."

Remember how sugars and acids are decomposed during fermentation? It is these same reactions that form the taste. If sugars and acids are decomposed under controllable conditions and in an appropriate temperature and time range, the flavor and aroma of coffee beans will be more attractive.

Good and bad coffee fermentation

Francisco Quezada is the CEO of Montenegro Farm in Guatemala. He told me, "after good fermentation, you can get the characteristics of coffee." In other words, good fermentation will not improve the quality of coffee, because coffee already has quality in the field. But we can take advantage of and maintain those features from the wild. "

However, fermentation is not always good. "bad fermentation can degrade or produce bad quality," he stressed.

"what we find in the overfermented coffee is the taste of the wine, but the wine has gone bad," he said. " Even before he drank the coffee, he could recognize signs of overfermentation: coffee beans had a red color and an unappetizing aroma of rotten fruit.

For these reasons, producers must understand fermentation and control it as much as possible.

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