Fermentation.
What does this have to do with Coffee?
I have come to realise that all the great-tasting things in life have undergone some level of fermentation. From cheese to wine and chocolate to beer, there is a microbial world at play that is producing flavour compounds so damn tasty that it would only be right for me to share my thoughts on how this applies to coffee.
Fermentation is a metobolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage.
Fermentation is a naturally occurring phenomenon that happens when foods are left to rot, however, if we control this rot in just the right way, we have the ability to create layers of unique flavour that can take something from being bland or unpalatable to something rather remarkable.
Fermentation is happening all around us, all of the time. In some cultures and traditions fermenting food has been a practice performed for centuries, think of Kimchi, sauerkraut, kombucha and soy sauce, to name but a few. The early adopters were possibly looking for a way to preserve their food however, this new wave of avid fermentors is discovering that fermented foods can unlock hidden depths of flavour and hold some remarkable health benefits, especially for your gut…
There are many paths to follow when it comes to fermenting (especially in coffee) and this deserves its own post as I learn more. I am only starting to understand it at a very basic level and as I discover more I will be sure to share. I am also fully aware that some bacteria are potentially very serious to one's health, so exercising a little caution is also advised.
So what does this have to do with coffee?
Coffee is a fruit, let’s start with that…
Once the cherry reaches maturity it will need to be picked, the only thing with coffee is, you don’t actually want the fruit, you only want the seed.
Removing the skin and the flesh can happen at various stages after harvest has taken place. The idea is to liberate the seeds from the cherry in a way that limits any potential damage to the seed and in a timeframe that stops any potential defected flavours from building through over-fermentation. Specilaty coffee, as we know it, has built up a healthy fascination with fermentation and this is justified through the amazing and often complex flavours this can create, however I feel that the majority of coffee produced is done so with very limited fermentation as the potential for spoilage is far too risky for most producers.
Over the last few years, I have become increasingly interested in how fermentation can add value to coffee. I think we are at an interesting point in the evolution of specialty coffee and the demand for differentiation is growing in the community. As I have mentioned in previous posts, the specialty coffee movement is still very young and figuring out what defines true quality is a debate that is becoming broader every year.
All I really know at this point is that it would foolish to ignore fermentation, I have a feeling that the potential for harnessing this power is more important than we currently understand.
Burts