Coffee Fermentation Experiment #2

Coffee Fermentation Experiment #2

3 Elements Coffee: Supporting Veterans, One Cup at a Time  

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Know Your Sweeteners: Honey: Part One

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How to Make the Best Coffee at Home By James Hoffmann: Book Review 

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Sumatra Coffee Farmers See Gains Through Agroforestry and Organic Fertilizer

Farmers in Indonesia’s Lampung province are making their own organic fertilizer in order to lessen reliance on volatile external supply chains. They’ve also diversified the number of crops they grow,…

Coffee Fermentation Experiment #2

Know Your Sweeteners: Agave: Part One — Indigenous Use

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Book Review: From Nerd to Pro, by Patrik Rolf

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Study Shines New Light on the Complex Arabica Coffee Genome

Researchers in Italy say they’ve shed new light on arabica coffee’s large and complex genome, which may ultimately help breeders seeking desirable traits such as high quality and disease resistance….


Book Review: From Nerd to Pro, by Patrik Rolf

From Nerd to Pro: A Coffee Journey is an autobiography by roaster, café operator, and coffee competitor Patrik Rolf sharing his coffee journey. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Tanya Nanetti I’ve read plenty of books on coffee over the years: manuals on how to brew great coffee at home, books on […]

Coffee Fermentation Experiment #2

Bypass coffee brewing: How can it improve extraction?

There is a lot of science to brewing coffee. Whether knowingly or unknowingly, we trigger – and try to control – an almost endless number of chemical reactions to achieve the perfect extraction. To do so, we have to tweak different variables – such as grind size, temperature, and coffee-to-water ratio – to get the […]


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

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: expansion. Mon, 29 Jan AeroPress launches limited-edition Clear Pink brewer. The coffee brewer is made from the same Tritan material used in the standard Clear model. […]


Cup of Excellence to Offer El Salvador Immersion Program

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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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