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Controlled coffee fermentation paved the way for the development of experimental processing


Most coffees produced using experimental processing methods undergo fermentation when processed into finished products. In particular, through random impacts or specific directions, the coffee flavor will be more prominent and attractive. Especially with controlled coffee fermentation, manufacturers can adjust and develop testing processes, creating unique types of coffee, increasing market diversity. Join 43 Factory Coffee Roaster to discover the importance of this process!


The importance of controlled coffee fermentation


For experts, the process of proofing is often associated with some type of extended fermentation. After fermentation, coffee can increase sweetness, acidity, aromatic compounds or develop some special flavors. However, in some cases of accidental fermentation, coffee can become moldy and change into unpleasant flavors. Because each change in time, form and fermentation conditions will also lead to different results. With a random process, coffee is susceptible to unknown factors. Manufacturers cannot control the tendency to change flavors, causing the failure rate to increase.

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Controlled fermentation of coffee is usually done in an anaerobic environment. Processes can monitor and adjust factors such as temperature, time, air, and microorganisms. This helps create a stable environment, limiting negative impacts on coffee beans. The manufacturer can determine the degree of grain development and change the factors so that the flavor develops as desired. This not only creates consistent, quality batches of coffee but also helps manufacturers conduct many experiments to find new methods and optimize value.

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Controlled coffee fermentation promotes the development of experimentally processed coffee


With the advantages of improving flavor, controlled coffee fermentation gradually replaces random fermentation in just a few short years. This opens the door for the strong development of a new experimental processed coffee market in the specialty coffee industry. There are more and more experimental studies on understanding and determining the impact of factors in the fermentation process. From there, manufacturers can conveniently improve processing processes, enhancing creativity and diversity in the coffee market. Such as some anaerobic fermentation processes, carbonic maceration, lactic fermentation, etc. The uniqueness of the transformation process also creates opportunities for scientific experts to expand their research, discovery, and development processes. promote the development of knowledge treasures to create positive changes in industry and life.

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Additionally, the shift to controlled fermentation occurs alongside changes in the global food and beverage industry. Fermented flavors are becoming more popular across many different cuisines and cultures. Coffee consumers increasingly tend to seek and favor flavors from new fermentation processing processes. This could open a new trend that brings great benefits to the supply chain and consumers passionate about specialty coffee.

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Controlled coffee fermentation is a scientific transformation process through which we can discover the distinct flavor characteristics of coffee. It also plays an important role in the breakthrough development in experimental processing, promoting diversification for the high-quality coffee industry. If you want to enjoy specialty coffee with an improved wet fermentation processing method, stop by XLIII Coffee – The brand developed from the predecessor 43 Factory Coffee Roaster to enjoy!

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