Introduction to the quality of coffee beans treated with red wine

Introduction to the quality of coffee beans produced by red wine treatment

Sasa described in the competition: select Rume Sudan from Las Nubes, Colombia, put the coffee fruit in a sealed metal container for anaerobic fermentation, and purposefully control the pH value of the fermentation process, the type and number of bacteria involved in the fermentation and other variables. The processor injects carbon dioxide into the container to prevent oxidation from producing volatile acid, a process known as lactic acid fermentation. Malic acid and lithic acid are formed in the process, and the lithic acid is relatively stable, so the coffee beans fermented by lactic acid have more mellow acidity and have cheese, nutty and creamy flavor.

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. First of all, Colombian farmers carefully pick coffee cherries and carefully select coffee red fruits to ensure that among the coffee cherries selected for processing, the percentage of immature cherries is less than 2%, defective beans less than 3%, and floating beans less than 5%.

The selected coffee cherries are placed in a specific container by the farmer's uncle (the beans used in the Australian barista Sasa competition are placed in a metal container). 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.

As for the description of the difference between water and no water in the treatment of red wine, the editor is still in distress. The above contents still need to be considered, I hope you will discuss it more!