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Exploring the Flavors of Fermented Coffee
For coffee enthusiasts, there’s always something new to discover, and the latest sensation is fermented coffee. This unique variation on the classic beverage boasts fruity and distinctive notes, creating a flavorful and aromatic experience that’s unlike anything else. Recently, a team of talented Swiss scientists has conducted a series of experiments with fermented coffee to analyze the specific chemical compounds that give it its unique taste profile. By identifying and better understanding these elements, it may be possible to introduce fermented coffee to more people and allow them to enjoy its unique taste.
How Fermented Coffee is Produced
Most coffee beans undergo a natural fermentation process during the wet-processing phase, which involves soaking the beans and breaking down enzymes and sugars. However, fermented coffee is different and uses green coffee beans that have already undergone this initial processing stage. The beans are then soaked in water infused with carefully selected strains of yeasts and bacteria and left to ferment for a few days. Flavors such as fruit are often added during the fermentation stage, or the beans are fermented in barrels that previously held whiskey, rum, or other liquors. The beans are then washed, dried, and roasted as normal.
Identifying the Compounds in Fermented Coffee
Research associates Chahan Yeretzian and Samo Smrke conducted experiments with fermented coffee using arabica beans divided into three batches. The first batch was washed, and the inner layer of the pulp was stripped before drying. The second batch had the skin removed but kept the mucilage, while the third batch was fermented in stainless steel tanks with carbonic maceration, similar to the process of making wine. The team used gas chromatography and mass spectrometry to separate and identify volatile chemical compounds, along with a sensory panel of human “sniffers” as flavors and smells are closely related. The experiments identified six distinct compounds, but only three were definitively identified: 2-methylpropanal, 3-methylbutanal, and ethyl 3-methylbutanoate. These three compounds offered “raspberry notes with a hint of rosewater.” The other three compounds were detected by human testers but eluded the mass spectrometer.
The Benefits of Understanding Fermented Coffee
Yeretzian and his team believe that understanding how fermented coffee’s flavor and aroma are generated can help producers master and standardize their fermentation processes. Currently, the process is performed by trial and error, making it challenging to identify and control the unique aspects of each batch of fermented coffee. By introducing standardization, the availability and scalability of fermented coffee could increase, making it more accessible to the average consumer. Smrke commented, “We hope to bring these flavors to the average consumer so they can also experience these coffees with very unique, fruity, and delicious flavors.”
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