What are the similarities and differences between coffee and wine production?

Terroir is a French word, used to describe a set of environmental conditions in a particular location including (but not limited to) climate, topography, soil, farming practices and photos. The influence of local culture and heritage on sensory quality. A few centuries ago, Terrior was a term commonly used in winemaking. To this day, they are important elements for the production of coffee, wine and whiskey.

For wine, terroir aspects are extremely important. Soil characteristics such as temperature, slope, mineral content and water quality of the area can all strongly impact the quality and sensory characteristics of a wine. For example, in cooler regions, it takes longer for fruits to grow, leading to higher sugar content. This sugar then ferments and breaks down to become alcohol giving wines from these areas a higher alcohol content (ABV). Conversely, in warmer regions, wines will be more acidic and lower in alcohol.

For coffee, terrior is also the fundamental factor that creates characteristics and flavor. Each change in factors can cause seeds to develop in different trends. Furthermore, some coffee varieties need certain environmental conditions to grow and produce good quality. For example, the ideal altitude range for growing Arabica coffee is 900 – 2,100 meters above sea level. Coffee plants grown at higher altitudes and cooler temperatures prolong the development time of the beans. This results in dense grain density, high sugar content and high quality with distinct, rich sweetness and acidity. In addition, like wine, coffee grown in a certain area will have corresponding characteristics unique to that area. This creates a distinct value for specialty coffee with the recognition of certifications such as geographical indication of coffee.

Fermentation is a chemical reaction in which substances are broken down into simpler substances by enzymes. Most coffee and wine production involves controlled, anaerobic fermentation to avoid toxic mold growth, ensuring quality and safety for users.

As for wine, depending on the type of wine being produced, the process may vary. At a basic level, white wine is made by fermenting grape juice. Red wine is made from the whole grape, including the pulp and skin. Microorganisms such as yeast or bacteria may be added to aid fermentation, converting sugars into ethanol and other compounds. Fermentation time usually lasts from a few days to a few weeks to give the wine its special aroma and flavor.

Coffee also goes through many different levels of fermentation. The coffee fermentation process begins as soon as the berries are picked. During processing, manufacturers can control this process through a number of specific techniques. Such as the carbonic soaking method of 2015 World Barista Champion Sasa Sestic. The carbonic maceration process involves releasing carbon dioxide into the container that holds the coffee cherries. Then, it is necessary to remove excess oxygen and ensure that the fermentation process is completely anaerobic. However, the process itself actually evolved from winemaking. Coffee fermentation time is shorter than wine fermentation, usually about 7 – 72 hours. The purpose of coffee fermentation is to create clean coffee beans, with a characteristic aroma and enhance the flavor profile.

Coffee and wine both have sensory attributes such as aroma, sweetness and acidity. During the cupping process, there are also experts and similar scoring standards such as Wine flavor wheel and Coffee flavor wheel.

Viva Lenoir – Director of the Aromatic department at Éditions Jean Lenoir said that, for whiskey, tasting will be based on many different flavor profiles for comparison. Professional whiskey tasters must avoid using ice during the tasting process. Because lower temperatures will affect the molecular composition of the wine. Besides, the evaluator must make that sensory skill experience his or her own, personal and emotional.

Similarly, coffee also requires some rules when conducting cupping through the Specialty Coffee Association’s evaluation system. Coffee tasters must evaluate coffee in its purest form. In addition, during the enjoyment process, coffee can be prepared hot, adding ice to exploit as many flavors at different temperatures.

Obviously, the quality of coffee and wine is affected by soil, fermentation and processing. In particular, some wine processing processes can also promote novelty in coffee, such as the carbonic soaking method. So, for producers wanting to offer increasingly complex and high-scoring coffees, this could be a suggestion to experiment with new techniques as long as it is sustainable in terms of the chain. If you want to experience specialty coffee beans grown and processed according to sustainable standards, visit XLIII Coffee to explore and enjoy!

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