Making Coffee with Lucia Solis #66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit
Aug 23, 2024
Explore how winemakers influence coffee production through sugar and acid additions. Discover the differences between co-fermentation with various fruits and the nuances of flavor infusion. Learn about the microbial dance in fermentation and its impact on flavor profiles, while debunking common myths in the coffee marketing world. Delve into the roles of enzymes in breaking down mucilage and the complex science behind flavor development. Get ready for a deep dive into coffee processing that intertwines culinary art and science!
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Mango Experiment
- Felipe Trujillo added ripe mango to his coffee fermentation tank.
- He noted that this didn't give the coffee a mango flavor, but increased complexity.
Source of Mango Flavor
- Mango flavor in coffee comes from specific compounds like beta-myrcene, produced by yeasts.
- These compounds can be measured scientifically and survive roasting.
Butterscotch Revelation
- Butterscotch, once thought to be roast-derived, is now found in fermentation.
- This challenges the idea that green coffee is inert, impacting commodity coffee buying.