Coffee beans Red Wine treatment-what are the lightly baked coffee beans
Coffee beans Red Wine treatment-what are the lightly baked coffee beans
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 produced by this reaction 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 by lactic acid have a more mellow acidity, with cheese, nutty and creamy flavor.
If the factors related to fermentation become controllable, the treatment process can be scientifically controlled according to the characteristics of coffee beans and their own needs. In his book long live Taiwan Coffee, teacher Han Huaizhong recorded some attempts and breakthroughs in the post-processing of Taiwan coffee in the past two years. I have asked Mr. Han about the advantages and disadvantages of the two methods of "changing varieties" and "doing later". (of course, if it is a good variety and good treatment is the best state.) compared with the two, the cost of post-treatment is lower, the risk is lower, and the effect is faster.
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.
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Coffee Bean Candle Light Dry Aroma Characteristics Flavor Description Origin of Name Introduction
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Red label coffee beans what flavor detailed explanation classification varieties grinding scale production area introduction
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