Coffee Fermentation Experiment #2

Coffee Fermentation Experiment #2

Brewing at Home and on the Road With Diego Campos

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Florencia y Fortunata: A Café Empowering Women in Peru

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Get Ready for The Barista League’s 2024 Season

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Test Drive: Update Your Grinding With More Comandante Grinder Accessories

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Coffee Fermentation Experiment #2

Lvl Up Coffee Hits High Scores In Normal, Illinois

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New AFCA Director Gilbert Gatali on the 20th African Fine Coffees Conference

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Exploring the Potential of Drones in Coffee Production 

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Coffee Fermentation Experiment #2

3 All-Women Coffee Roasting Companies that Are Changing the Game

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Coffee News Recap, 2 Feb: Applications open for Australia’s Richest Barista 2024, De’Longhi reports 4.6% revenue increase after La Marzocco move & other stories

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Serving Coffee in the Epicenter

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Oklahoma’s T3 Roasters Completes a Historic Opening

Oklahoma-based coffee company T3 Roasters has opened a flagship brick-and-mortar roastery and coffee bar called T3 Coffee Co., inside a thoroughly remodeled historic building in downtown Collinsville. The building is…

Coffee Fermentation Experiment #2

Coffee Fermentation Experiment #2

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 #2

This is my 2nd experiment making Anaerobic coffees.

Coffee Origin: Vietnam

Variables for Fermenting: Cascara, wine yeast, bread yeast, natural fermentation(lacto)

Each coffee that was fermented weighted in total about 2.5lbs each. Each had two cups of Brazilian cascara added to it, and covered entirely with water. I left the beans to hydrate for 4 hours, added more water as it soaked up. Once the beans were hydrated I introduced yeasts into two of them. One with a bread yeast, another with a wine yeast. The last container I did not add anything and let a lacto fermentation occur naturally.

Each of these were fermented for 7 days, with water added halfway through. After 7 days, they were then rinsed and laid out on trays to dry out. After 6 days, they were fully dried out, I cleaned out the cascara and they were ready to roast.

All were roasted to a medium roast, and were rested for a day before brewing. I brewed using a v60, 10 grams of coffee and 150 grams of water.

Flavor wise there was not a significant difference, with the exception of the natural/lacto fermentation

Control: Mellow, floral, with some acidity Bread Yeast: Very similar, but less acidity and more mellow Wine Yeast: Even less acidity, and more floral Natural/Lacto: Super floral(almost tastes like dill), least acidity

Overall I think the yeasts didn’t provide the Anaerobic fermentation flavors I enjoyed so much in my first experiment, but the natural fermentation did. They didn’t really change the flavor of the coffee, but at least they did produce a less acidic and smoother cup.

I think my next experiment I will attempt using Koji culture I have for making sake. Any other cultures or fermentation recommendations would be welcomed.

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Coffee Fermentation Experiment #2

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 #2

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