Imagine you walk into a coffee shop one day and ask to sell you a roasted coffee beans. The salesperson asks you again: do you want to buy regular or fermented coffee? Which one will you choose? The six benefits of fermented coffee with ripe fruit will help you make the right choice; let’s start with the knowledge and information. The most basic information about fermented coffee is offline.
What is fermentation?
Fermentation is a natural biological process in which certain types of microorganisms called bacteria and yeasts – found naturally in the environment, fruit, and many other places – break down or break down sugars.
And starches and convert them into nutrients they can use. The by-products of this metabolism are a wide range of organic compounds, among them organic acids (such as acetic acid, found in vinegar), alcohols (such as ethanol, found in all beverages alcohol), and gases like carbon dioxide (the gas responsible for foaming in carbonated drinks like soda and champagne).
As you may have noticed, most fermentation’s by-products have been in use for centuries.
Fermented coffee is simply coffee that has undergone fermentation. Very easy to understand. However, there is a bit of confusion surrounding this term. Some argue that the concept of fermented coffee is nothing new because, after the traditional coffee harvest, the cherries naturally ferment due to the high sugar content of the coffee grounds.
Coffee makers often take advantage of this natural fermentation process to help soften and remove the hard shell that protects the beans (called the husk) that is later roasted, ground and brewed.
Whether using manual dispensers, cold brewing, or Aeropress, create the delicious drinks we all love and cherish. This “regular” fermentation is standard in all coffee producers worldwide and thus does not give “fermented” coffee its distinctive name.
Instead, controlled-fermented coffee refers to coffee that has been fermented immediately after harvest, in the form of ripe cherries, then washed, peeled, and sun-dried—roasted (also known as green coffee/raw coffee).
It’s a specially treated green coffee that produces a different aroma and flavor when burned, ground, and brewed (many would say better) than unfermented coffee.
Kombucha coffee has grown in popularity over the past few years.
There is also another type of fermented coffee, which is regular coffee fermented after brewing. This is achieved by inoculating the beer with a mixture of specific yeast and bacteria (called a starter culture) and leaving it for a few days like raw yogurt.
A typical example of this type of fermented coffee is kombucha coffee; however, since this fermentation is done after brewing, this type of fermented coffee is not something you need to keep in mind when brewing. The vendor offers fermented, roasted coffee.
How is fermented coffee made?
As mentioned before, this unique coffee is made by fermenting whole beans or dehulled coffee. This process involves a few simple steps.
Step #1: Soak
Soak green coffee beans in water. This makes it easier for the bean fermenting microorganisms to contact them and create an environment for them to grow.
Step #2: Transplant
Inoculate coffee with more than 1 type of bacteria and yeast (Yeast). Inoculation is a lot like seeding, but instead of seeding, you add a small number of bacteria and yeast in the form of a liquid “solution” known as a starter solution to the brewed coffee.
You can purchase different starters with different types of bacteria and yeast, each of which will ferment the beans in different ways and produce different flavors and aromas.
Step #3: Fermentation and waiting
Let the coffee brew and wait for a few days, usually 24-48 hours, sometimes longer depending on weather conditions, temperature, and sugar content in coffee will stimulate fast or slow fermentation.
This is where the natural fermentation takes place. During these few days, the bacteria and yeast will exert their effects and change the chemical composition of the bean—the result: improved taste, aroma, digestibility, etc.
This part of the fermentation process also requires the most know-how, as controlling things like temperature, exposure to air and light, and timing (knowing when to stop fermenting) is quite complicated.
If you wait too long or set the temperature too high, you will get a coffee that tastes like vinegar. Although some manufacturers take a more systematic and scientific approach, most people find the right starter solution and the best fermentation conditions through trial and error.
Some of the methods mentioned are Kefir and Winey… which Ritachi coffee will share with you in detail in the following articles.
Step #4: Wash and dry
Rinse parchment coffee with fresh water to remove residues during fermentation, then sun dry or dry the fermented coffee to a standard temperature of 10 – 12% before roasting. This is done to avoid fermentation or spoilage during storage before roasting.
Step #5: Roast beans
The roasting process oxidizes many of the organic compounds inside the coffee beans to produce the chemical compounds responsible for the flavor and aroma of brewed coffee. The way the beans are roasted significantly affects the taste of the coffee, which is why we pay great attention to this step.
With the latest hot air roasting technology, “hot air roasting,” and skilled and enthusiastic roasters, allows us to experiment with different roasting “profiles” to extract more unique flavors of ripe coffee beans. At the same time, it maintains its shelf life without using any additional preservatives.
Step #6: Blend
Based on the brewer you use for your perfect cup of coffee, we will grind to an acceptable grain level that is best suited for the filter, espresso, Aeropress, Moka pot, V60, or cold brewing…
In some cases, fermentation can be done on moist (not wet) green coffee beans with wild mushrooms, such as in the “monsoon process” in India. There is a lot of fermentation research to determine the best microorganism to use, the best fermentation temperature and time, etc. The possibilities are endless, making you feel excited when thinking about all the different flavors and aromas of coffee coming soon.
Benefits of the fermented coffee
Coffee fermentation is not just a fad. There are several reasons to choose fermented coffee over regular coffee. But first, as a warning. Since coffee is fermented, you might think that it will be full of probiotics (good bacteria that help your digestive system), just like yogurt.
But keep in mind that fermentation in coffee happens before the coffee is roasted, so all the beneficial bacteria present in the fermentation process are eliminated during the roasting process.
In addition to the probiotic regime, here are just 5 of the many benefits that ripe coffee can bring to your health:
Benefit #1: Fermented coffee makes it easier to digest
Fermentation transforms many indigestible substances into simpler molecules that the body can process more efficiently. It also has lower concentrations of certain chemical compounds linked to gastrointestinal discomfort, making it easier to digest than regular coffee.
Benefit #2: Easier for IBS patients
Regular coffee can be uncomfortable for people with IBS (irritable bowel syndrome), while fermented coffee usually doesn’t.
Benefit #3: Cleaner and safer
The specific microorganisms used in the fermentation process prevent molds’ appearance and growth, making the coffee beans stay fresher for longer without affecting the quality and ensuring the coffee drinking experience. Roasted coffee is cleaner and safer.
Benefit #4: Improves taste and aroma
By controlling the fermentation conditions, producers can alter the taste and aroma of coffee to reduce bitterness and increase the overall quality of the coffee.
Benefit #5: Fewer tannins
The tannins you find in coffee, tea, wine, and other foods, give your teeth their yellow color due to their unique chemical structure. However, fermented coffee has a significantly lower tannin content, reducing the damage caused to your teeth and maintaining your beautiful smile.
Benefit #6: Relieves stress with less caffeine
The coffee fermentation method described above is similar to the decaffeinated process you often find on the market. According to experimentally, the caffeine in coffee is reduced by about 30% compared to regular coffee, helping to reduce the caffeine in coffee. You can comfortably enjoy without worrying about heart palpitations whenever you want this favorite drink.
Does fermented coffee taste different?
The answer is, of course! Many customers who have purchased and enjoyed Ritachi Coffee’s ripe fruit fermented coffee agree that the taste and aroma of fermented coffee are far superior to that of regular coffee.
Coffee aroma results from a blend of many volatile compounds; More than a third of the aroma substances for coffee are created during fermentation, such as tropical fruit (jackfruit, mango, passion fruit…), caramel, chocolate, nutty (almond flavor)…
These aromas none if the beans are not fermented properly. Regarding taste, fermentation also helps remove much of the coffee’s bitterness, creating a sweeter, less bitter drink that most people enjoy.