Coffee Fermentation Experiment #1

Coffee Fermentation Experiment #1

A Look at Digital Coffee Future’s Digital Origin Education Program

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Florencia y Fortunata: A Café Empowering Women in Peru

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A Recap of The Barista League’s Mystery Coffee Vacation in Colombia

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Brewing at Home and on the Road with Justin Pierce

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Coffee Fermentation Experiment #1

Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

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Breaking New Ground: A Sicilian Coffee Plantation, Part One

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Understanding the Process: Koji Fermentation

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Coffee Fermentation Experiment #1

Brewing at Home and On the Road with Darrin Daniel

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Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

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Is the World Barista Championship too exclusive & expensive for competitors?

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Pick Your Pourover: Comparing and Contrasting the Most Popular Models

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Coffee Fermentation Experiment #1

Coffee Fermentation Experiment #1

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Coffee Fermentation Experiment #1

So I decided I want to test how a longer/2nd fermentation would affect the flavor of a coffee. I measured 1.4 lbs of Mexican Chiapas Coffee, and added the following for fermentation: 0.1 lbs honey raw unfiltered, 2 cups coffee cascara. I put it all in a large container and covered it all with water. I let it ferment for 4 days total, and dried it until it was its original weight of 1.4lbs.

It has a very new and distinct smell, cheesy is the best way to describe it. The color also became a mixture of green and brownish green.

I roasted it to a medium roast, along with the same coffee, but unfermented as a control. It took a very long time to expand, and was very quiet during first crack. The control was much louder.

The best way to describe the coffee pre fermentation is floral and smooth. A slight bite at the start and a nice smooth finish.

Post fermentation, after a day, that cheese-like smell has vanished. After brewing with a 1:15 ratio with pour over, its flavor is vastly different and super unique. It had zero bite to it at all and had a aftertaste that is best described as tasting like dill weed.

I just wish my palate was good enough to pick up more flavors.

I’m going to try this again with a few different coffees and tweak how I ferment it, any recommendations on what to change?

submitted by /u/MrMaile
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Coffee Fermentation Experiment #1

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Coffee Fermentation Experiment #1

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