A recent hot topic in coffee refining processing methods Anaerobic Fermentation (Anaerobico) What are its characteristics? What are its characteristics and what is its refining process?
Anaerobic fermentation (ANAEROBICO) is a refining process that uses anaerobic fermentation of coffee. Anaerobic fermentation is a method of fermentation through the action of microorganisms that can operate in the absence of oxygen.
The normal fermentation process of coffee is carried out in a fermenter with direct exposure to the outside air in washed coffee, while in natural coffee it is carried out by exposure to the outside air during sun-drying.
Thus, the usual fermentation process was aerobic fermentation, in which fermentation is carried out by the action of microorganisms that can become active when exposed to oxygen.
Aerobic and anaerobic fermentation
The substances produced by microorganisms breaking down organic matter (coffee cherries) during the fermentation process are one of the sources of coffee flavor.
Since the microorganisms in aerobic fermentation prefer oxygen, anaerobic fermentation is a fermentation process in which the coffee is not exposed to the outside air, including oxygen.
In anaerobic fermentation of coffee, coffee cherries with pulp or mucilage are transferred to an airtight container with a check valve to allow gases to escape during fermentation.
The gases from fermentation allow the air (oxygen) in the closed container to escape, and the fermentation proceeds by microorganisms that are active in the oxygen-free environment inside the container, producing flavors that could not be achieved by conventional aerobic fermentation.
Through this process of anaerobic fermentation, coffee beans are extracted as washed or natural.
Thus, anaerobic fermentation in the coffee production process allows Anaerobic to produce strong, fermented flavors.
In recent years, further research into refining methods has led to a wide variety of Anaerobic methods.
Double anaerobic fermentation is a refining process that involves anaerobic fermentation with pulp, followed by pulp removal and anaerobic fermentation again with parchment with mucilage.
As the term implies, it is a Double anaerobic fermentation It is said to be able to produce a textured mouthfeel in two fermentations.
This is the Japanese term for carbon dioxide maceration, inspired by the winemaking process.
After pulping the coffee cherries (the process of removing the skin from the fruit) Coffee beans are placed in an airtight container and CO2 is injected. The aim is to create a consistent fermentation environment by filling the
with CO2 to produce a richer flavor.
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