“Borrowed” from wine production – How has the specialty coffee processing process changed?

Traditionally, coffee is often processed using three main methods: wet processing, dry processing and honey processing (semi-wet). The steps and equipment used are mostly manual or quite rudimentary. For example, the dry processing method includes main steps such as drying coffee cherries in the sun, drying and shelling the beans. The wet processing method focuses on removing the skin and mucous membrane by crushing and friction of water. With these steps, depending on each method, the finished product will reveal its original flavors in many different ways. However, with increasing demand and competition, manufacturers are always looking for ways to develop the "depth" of flavor as well as develop new flavors, increasing the score for coffee through different categories. novel method.

The origin of this "borrowing" is because coffee producers discovered that there are some basic similarities between coffee and wine. Both are made from fruits. Their quality or qualities are influenced by a number of factors, including terroir, fermentation, and processing methods. More importantly, wine production has been around for many centuries. According to the manufacturer's experience, this application helps coffee improve flavor, score and extend shelf life. Furthermore, some studies show that innovative methods from this industry can highlight the distinctive sensory and quality of coffee. So, the methods and processes used in the wine industry are constantly being explored and replicated in the specialty coffee sector.

In particular, manufacturers said that many processing methods in specialty coffee production today are inspired by the wine industry. For example, carbonic maceration and cold maceration are both influenced by the winemaking process. Improved fermentation methods (anaerobic, lactic,...) also originate from wine fermentation techniques.

Through empirical research efforts from many experts and manufacturers, specialty coffee processing has grown dramatically in less than a decade. New, advanced techniques originating from the wine industry are utilized and creatively modified to create unique finished products such as improved fermentation and carbonic maceration.

The coffee fermentation process varies with many variables

Essentially, the fermentation processes of coffee and wine are both chemical reactions that use enzymes to break down substances into simpler substances. In alcohol production, enzymes are controlled to break down sugar into ethanol and other compounds, creating drinks with different alcohol concentrations and distinctive flavors and aromas. However, in coffee production, fermentation is applied with many more uses. Producers can ferment coffee to easily remove beans from the skin and mucilage (like wet processing). Or improve the fermentation process to influence the coffee flavor profile. Normally, manufacturers often use anaerobic fermentation, lactic fermentation, yeast strains, etc. under controlled conditions to create many diverse characteristics in coffee.

- Anaerobic fermentation:

Anaerobic fermentation is always carried out in low-oxygen conditions using closed (plastic, stainless steel) containers. Through long-term fermentation, this method can significantly change the final sensory characteristics of the coffee. The result is a flavor that tends to be richer, more complex and quite unique. Therefore, this is a popular process in many coffee producing regions. However, some experts say this process can lead to inconsistent results if variables are not controlled tightly enough.

- Lactic fermentation:

Lactic fermentation is considered a variation of anaerobic fermentation. In particular, the steps also occur in containers that ensure little oxygen. In particular, the environment of the lactic fermentation process will be optimized to stimulate the growth of lactobacillus bacteria. This is the same type of bacteria used in milk production that converts sugar into a lactic acid solution. This process results in a very sweet coffee with medium to high body strength, more fruit and yogurt flavors, and a pleasant mouthfeel. But the lactic fermentation process requires complex steps and a long time, so it is very difficult to succeed. Therefore, to avoid this, some manufacturers often add salt solution during the processing stage to control the speed and extent of fermentation.

- Fermentation with the support of yeast

Fermentation with the help of yeast is also known as yeast culture. This is the most directly inherited method of winemaking. Under suitable conditions, some types of yeast will grow directly on the skin of the coffee cherries. Manufacturers can use these natural yeasts through spontaneous fermentation or commercial inoculation (intentional inoculation). In particular, for the commercial inoculation process, manufacturers start by introducing the starter culture into coffee cherries (Saccharomyces cerevisiae). As for spontaneous fermentation, the process will take place naturally and more slowly. This makes spontaneous fermentation quite difficult to control and poses many risks.

Breakthrough carbonic maceration from fermentation

The carbonic maceration process is considered by producers to be the most famous specialty coffee processing technique, borrowing from the winemaking process. Carbonic maceration uses deep fermentation with carbon dioxide to amplify certain flavor attributes or even create new ones.

Upon further exploration, some scientists noted that, although the carbonic maceration process was inspired by the winemaking process, there were still some differences. For example, the difference in concentration as well as microorganisms of the mucus layer on coffee cherries and grapes or winemaking berries. Therefore, the coffee industry needs more research to fully explore this process.

While the wine industry has been around for thousands of years, coffee processing processes have only become popular in recent years. Furthermore, with similarities and achievements from technical improvements from wine production, the expansion of experimental processing in coffee has great prospects. The possibility of creating better and more distinct profiles in coffee is very high. Targeting the control of different variables during fermentation can allow for enhancing flavor, cup scores and altering flavor in a specific way. If you look forward to this new development, follow XLIII Coffee's journal channel to read new information.

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