Coffee Comprehension: The Anaerobic Process
Reiko Piekarski, Director of Coffee Programs | Fortuna Enterprises, LLC
It is understood that seeds are living entities. Coffee beans, which are really seeds of the coffee cherry, are no exception to this fact. In order to preserve these seeds coffee must be processed to lock onto the flavor potential and ensure it is dried enough for stable transit with minimal risk of spoilage. Thanks to science, dedication and collaboration throughout the industry a lot of research has been invested into better understanding how different methods influence the brewed cup and how to manipulate certain variables to create new experiences.
Before diving straight off the science deep end let’s review the different common processing methods for coffee. Washed or wet process coffees are usually picked and put through a depulper where the fruit and skin are scraped off. The seeds will then go into open air water tanks to soak. The sugars and the little bit of fruit on the seed begin fermenting to loosen the residual. The coffee is then rinsed with fresh water to clean off the fruit before being laid out to dry.
Natural or dry process is when the fruit is left intact intentionally and laid out to dry skipping the soaking and washing stages. The dried fruit is easy to remove without the massive consumption of freshwater. As the coffee cherry dries the sugars and the fruit also ferment inside even without water. The key word to note between the processing methods is fermentation which happens in both instances and affects the flavor. For more detailed information on the washed and natural methods please refer to our previous posts linked below.
Natural vs. Washed Process
Spectrum of Honey Processed Coffee
The anaerobic method is no stranger to the world. Wine connoisseurs have already applied what is known as carbonic maceration in Beaujolais, France. Much like the grape skin and fruit, coffee fruit has a nutrient rich environment for the microorganisms to thrive. These reactions happen regardless of whether it is a washed or natural processing method. What is different with the anaerobic process is the environment in which the coffee ferments. Instead of exposing the coffee to open air during soaking or drying the coffee is depulped and sealed in an oxygen deprived container with the separated fruit.
Ambient temperature and humidity will fluctuate in an open air processing facility. The slightest variance will change up the fermentation timing which in turn significantly impacts the quality of the coffee. Too long in the soaking tank and it drastically changes the profile and not necessarily in a good way. Monitoring the coffee is crucial regardless of the applied method. With anaerobic processing carbon dioxide is pumped in to force out oxygen. This alongside careful temperature control helps slow down the rate of fermentation reactions in the sealed environment. The additional equipment and facility space may be costly to some producers which will find other more cost effective ways like sealing coffee into bags or plastic barrels instead of stainless steel vessels. Once the desired amount of fermentation time has lapsed the coffee is laid out to dry.
The result of the anaerobic fermentation process can bring out intense aromatics and flavor resembling red wine with full body texture. What is fascinating with the different fermentation methods is the chosen method not only influences the flavor of the coffee but the metabolic composition of the coffee seed itself. This means there is a microbial signature associated with natural, washed, honey and even anaerobic processes which distinguishes them from each other.
The journey of coffee is complex and exciting especially with the amount of science and innovation behind processing. These data driven experiments and careful monitoring have provided the industry with parameters producers can manipulate to control coffee quality. Producing countries are also experiencing effects of climate change first hand and these new measures help empower the producers in achieving consistent outcomes of their precious investments. Who knows what science,
knowledge and collaboration will bring to the coffee industry next.
To learn more about anaerobic processing check out the work of 2015 World Barista Champion Sasa Sestic from Australia.
How Does Fermentation Affect Coffee Flavor Development?
Established in 2000, Fortuna Enterprises is the consummate leader in providing complete and comprehensive solutions for all of your coffee shop needs. Located in Greensboro, NC, Fortuna excels in unparalleled customer service by offering specialty roasted small-batch coffee, a fully stocked warehouse, imports, design, equipment repair, consulting, barista training, and more!
We are compelled to be the unsurpassed authority for all coffee shop requirements. We use this drive to continue our extensive research in carefully selecting only the highest quality coffees, equipment, syrups and other coffee shop necessities. Our products have a proven record of premium industry performance and unmatched reliability. We buy large quantities from our suppliers so we are in turn able to negotiate extremely competitive pricing for our customers.
We look forward to hearing from you about how we can take you from concept to completion!
It is understood that seeds are living entities. Coffee beans, which are really seeds of the coffee cherry, are no exception to this fact. In order to preserve these seeds coffee must be processed to lock onto the flavor potential and ensure it is dried enough for stable transit with minimal risk of spoilage. Thanks to science, dedication and collaboration throughout the industry a lot of research has been invested into better understanding how different methods influence the brewed cup and how to manipulate certain variables to create new experiences.
Before diving straight off the science deep end let’s review the different common processing methods for coffee. Washed or wet process coffees are usually picked and put through a depulper where the fruit and skin are scraped off. The seeds will then go into open air water tanks to soak. The sugars and the little bit of fruit on the seed begin fermenting to loosen the residual. The coffee is then rinsed with fresh water to clean off the fruit before being laid out to dry.
Natural or dry process is when the fruit is left intact intentionally and laid out to dry skipping the soaking and washing stages. The dried fruit is easy to remove without the massive consumption of freshwater. As the coffee cherry dries the sugars and the fruit also ferment inside even without water. The key word to note between the processing methods is fermentation which happens in both instances and affects the flavor. For more detailed information on the washed and natural methods please refer to our previous posts linked below.
Natural vs. Washed Process
Spectrum of Honey Processed Coffee
Microbes
In the strange new world we currently face the utterance of the word certainly causes unease. The fact of the matter is there are microbes everywhere around us. When it comes to fermentation though there are certain ones that play a big part of not just coffee processing but many other food and beverage products we enjoy regularly. Left unchecked however, these microorganisms paired with environmental variables can often have an uncontrollable and unrepeatable outcome. With a lot of experimentations and observing variables producers now possess more control to create consistent results. With this a better understanding was developed paving the way to a new idea for coffee processing.
The Anaerobic Process
The anaerobic method is no stranger to the world. Wine connoisseurs have already applied what is known as carbonic maceration in Beaujolais, France. Much like the grape skin and fruit, coffee fruit has a nutrient rich environment for the microorganisms to thrive. These reactions happen regardless of whether it is a washed or natural processing method. What is different with the anaerobic process is the environment in which the coffee ferments. Instead of exposing the coffee to open air during soaking or drying the coffee is depulped and sealed in an oxygen deprived container with the separated fruit.
Ambient temperature and humidity will fluctuate in an open air processing facility. The slightest variance will change up the fermentation timing which in turn significantly impacts the quality of the coffee. Too long in the soaking tank and it drastically changes the profile and not necessarily in a good way. Monitoring the coffee is crucial regardless of the applied method. With anaerobic processing carbon dioxide is pumped in to force out oxygen. This alongside careful temperature control helps slow down the rate of fermentation reactions in the sealed environment. The additional equipment and facility space may be costly to some producers which will find other more cost effective ways like sealing coffee into bags or plastic barrels instead of stainless steel vessels. Once the desired amount of fermentation time has lapsed the coffee is laid out to dry.
The result of the anaerobic fermentation process can bring out intense aromatics and flavor resembling red wine with full body texture. What is fascinating with the different fermentation methods is the chosen method not only influences the flavor of the coffee but the metabolic composition of the coffee seed itself. This means there is a microbial signature associated with natural, washed, honey and even anaerobic processes which distinguishes them from each other.The journey of coffee is complex and exciting especially with the amount of science and innovation behind processing. These data driven experiments and careful monitoring have provided the industry with parameters producers can manipulate to control coffee quality. Producing countries are also experiencing effects of climate change first hand and these new measures help empower the producers in achieving consistent outcomes of their precious investments. Who knows what science,
knowledge and collaboration will bring to the coffee industry next.
To learn more about anaerobic processing check out the work of 2015 World Barista Champion Sasa Sestic from Australia.
How Does Fermentation Affect Coffee Flavor Development?
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Fortuna Enterprises - 20 Years of Seed to Success!
Established in 2000, Fortuna Enterprises is the consummate leader in providing complete and comprehensive solutions for all of your coffee shop needs. Located in Greensboro, NC, Fortuna excels in unparalleled customer service by offering specialty roasted small-batch coffee, a fully stocked warehouse, imports, design, equipment repair, consulting, barista training, and more!
We are compelled to be the unsurpassed authority for all coffee shop requirements. We use this drive to continue our extensive research in carefully selecting only the highest quality coffees, equipment, syrups and other coffee shop necessities. Our products have a proven record of premium industry performance and unmatched reliability. We buy large quantities from our suppliers so we are in turn able to negotiate extremely competitive pricing for our customers.
We look forward to hearing from you about how we can take you from concept to completion!
