Coffee bean red wine treatment method press pot use method

Coffee bean red wine treatment method press pot use method

Acetic acid fermentation: cleaner, more lively acid, brighter acid, citric acid

Lactic acid fermentation: taste more round, less cleanliness than acetic acid fermentation, higher alcohol thickness, malic acid / tartaric acid

Prior to this, the treatment plants used manual operations handed down from generation to generation, such as biting to feel the degree of fermentation of coffee beans. This kind of fermentation is uncontrollable and changeable.

The fermentation method can be controlled to monitor the fermentation degree by controlling the PH value. In order to achieve predictable results, and consistent production of each batch.

The selected coffee cherries are placed in a specific container by the farmer's uncle, which 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.

In general, the processor injects carbon dioxide into the container to prevent oxidation from producing volatile acid. this process is called lactic acid fermentation, which produces malic acid and stone acid, which is relatively stable, so the beans fermented by lactic acid are more sour, with cheese, nutty and creamy flavor.

SaSa selected Rume Sudan from Las Nubes, Columbia, referred to the fermentation process of wine treatment, put the coffee fruit in a sealed metal container for anaerobic fermentation, and purposefully controlled the PH value in the fermentation process, the type and number of bacteria involved in the fermentation and other factors to create the champion flavor in the cup. If this process of controlling fermentation is called "red wine treatment", then the winey treatment in Panama and Guatemala in the last two years should be called "red wine flavor treatment".