Appendix to plate IX · section 04 of 06
Directed fermentations
THE PROCESS IN MOTION
What does it mean to direct a fermentation?
Start the scene or choose a stage. The animation simplifies the mechanism; what follows gives the details and the available references.
Enduring it
For a long time, fermentation was something endured: the tank stayed open and fermentation ran its course. For about ten years now it has been directed, with five levers.
Read the stages without animation
- Enduring itFor a long time, fermentation was something endured: the tank stayed open and fermentation ran its course. For about ten years now it has been directed, with five levers.
- Closing the tankFirst lever: the closed tank. Outside air no longer gets in.
- Driving out the airInerting replaces the air in the tank with a neutral gas, that is, a gas that does not react with the coffee.
- InoculatingInoculation adds chosen microorganisms to the tank, instead of leaving the work to those already there.
- Metering the oxygenOxygen can also be given back to the tank, but metered, in small amounts.
- Thermal shockThermal shock abruptly moves the mass of coffee from hot water to cold water, for example 40 °C then 10 °C at the final wash: it is supposed to stop the fermentation dead and fix the profile. It is the most active field in the trade, and the one where the most is claimed without measuring.
To remember: Fermentation is no longer endured but directed: closed tank, inerting, inoculation, metered oxygen, thermal shock.
Read the full article and its sources ↓For about ten years now, fermentation has no longer been endured but directed: closed tank, inerting, inoculation, metered oxygen, thermal shock. It is the most active field in the trade, and the one where the most is claimed without measuring.
- Thermal shockthermal shock
- Co-fermentation and infusionco-fermentation, infused coffee
- Double fermentationdouble fermentation
- Fermentation in a closed tank, known as anaerobicanaerobic fermentation
- Lactic fermentationlactic fermentation, lactic process
- Extended fermentationextended fermentation
- Koji and fungal fermentationskoji process
- Selected yeastsstarter cultures, selected yeasts
- Carbonic macerationcarbonic maceration
- Micro-oxygenationMOX, micro-oxygenation
- Natural in a closed tankanaerobic natural