#66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit
Aug 23, 2024
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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!
01:06:18
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Quick takeaways
The podcast discusses how adding fruits during fermentation serves more as nutrients for microbes rather than imparting direct flavors to coffee.
It highlights the experiment where citrus fruits controlled the fermentation process differently than mangoes, impacting the coffee's final acidity and flavor complexity.
The host emphasizes the need for a nuanced understanding of coffee processing and questions the traditional labeling of certain practices as adulteration.
Deep dives
Exploring Microbiology in Coffee Processing
The podcast delves into the significance of microbiology in coffee processing, particularly the distinction between infused, adulterated, and fermented coffees. The host emphasizes that added fruits, like mango, often serve primarily as a nutrient source for microbes during fermentation rather than imparting their flavors directly to the coffee. This points to the complexity of coffee processing, where understanding microbial activity is crucial to achieving specific flavor profiles. Through scientific research, listeners learn that various aromas in coffee can be traced back to specific chemical compounds produced by microbes during fermentation.
The Importance of Revisiting Established Topics
A reflective discussion on the nature of podcasting reveals how information can become less relevant over time as new episodes are produced. The host acknowledges the challenge of maintaining visibility for earlier episodes while new content accumulates, particularly on evergreen topics like coffee microbiology. This revisiting facilitates further understanding of previously discussed concepts, providing new insights and reinforcing foundational knowledge for both new and long-time listeners. The host ultimately decides to re-record an earlier episode to incorporate updated perspectives based on recent developments in the field.
Citrus vs. Mango in Fermentation
The podcast illustrates an experiment where a producer named Felipe introduced citrus fruits into his coffee fermentation process to assess their impact on acidity and flavor complexity compared to mangoes. While the addition of mango was shown to enhance the complexity of the final cup, the citrus resulted in a conventional washed coffee flavor, likely due to its high acidity effectively controlling the fermentation process. The host highlights how adjusting the microbial environment can yield dramatically different results and emphasizes the need for producers to focus on how changes in pH can influence outcomes. This nuanced understanding underscores the importance of experimentation in improving processing techniques.
Rethinking 'Adulteration' in Coffee
The podcast challenges the notion of 'adulterated coffee,' particularly regarding the use of non-native microbes and the addition of fruits during fermentation. The host argues that labeling coffee as adulterated overlooks the integral role of fermentation processes contributed by various microorganisms, including those that are not local to the coffee origin. By comparing coffee practices to established winemaking techniques, the podcast advocates for a more nuanced understanding of what constitutes integrity in coffee production. The overarching message is a call for appreciation of both the producers and their innovative practices rather than resorting to arbitrary standards of purity.
Creating Accessible Solutions for Coffee Producers
The discussion reveals alternative methods for small-scale coffee producers like Paola, who seek consistent quality without incurring significant costs. By exploring Felipe's use of citrus to successfully remove mucilage without a full fermentation process, the podcast illustrates how producers can achieve cleaner results at a fraction of the expense of industrial machinery. This approach not only democratizes coffee processing techniques but also encourages producers to experiment with accessible resources before making costly investments. The episode highlights the interplay of knowledge-sharing among producers, empowering them to harness their creativity while maintaining product quality.
I was going to create a new episode about Infused vs Inoculated Coffees, but much of what we established back in Episode #39 is still relevant. So I am pulling a Taylor Swift and going to re-release a new version of episode 39, keeping what still works and adding some new perspectives from the last 3 years.
In this episode I talk about:
The sugar and acid additions that French and California winemakers use
How adding mango to a fermentation tank is completely different from adding passion fruit or citrus
How to tell when a coffee is infused with a flavor