Making Coffee with Lucia Solis #18: Anaerobic Fermentation: Building Our Coffee Vocabulary
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May 19, 2020 In this podcast, the host discusses the confusion and misuse of terminology surrounding anaerobic fermentation in the specialty coffee industry. They explore the complexity of language in describing coffee processes and the need for standardized definitions. The speaker proposes an alternative term, 'microbial demucillegination', to accurately describe the process. They also emphasize the importance of understanding fermentation's role in coffee production and challenging misconceptions about achieving specific flavors. Lastly, they highlight the importance of education and avoiding commoditization in the coffee industry.
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Anaerobic Fermentation Redundancy
- Scientifically, fermentation is the extraction of energy from carbohydrates without oxygen.
- The term "anaerobic fermentation" is redundant and non-specific.
Coffee "Fermentation" vs. Rotting
- Lucia Solis argues that "fermentation" is misused in coffee processing.
- Historically, it was passive rotting to remove seeds, not intentional flavor creation.
Microbial Demucillegination vs. Fermentation
- Use "microbial demucillegination" for passive seed removal.
- Reserve "fermentation" for intentional flavor creation.