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What are fermented coffee and the unexpected benefits of this drink?
Imagine until one day you walk into a coffee shop and ask to sell you a roasted coffee. The salesperson asks you again: do you want to buy regular coffee or fermented coffee? Which one will you choose? With the 6 benefits of fermented coffee with ripe fruit that Helena Coffee is about to share with you right away, the following will help you make the most suitable choice, Let's start with the knowledge and information. The most basic information about fermented coffee.
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 such as carbon dioxide (the gas responsible for foaming in carbonated beverages like soda and champagne). As you may have noticed, most of the by-products of fermentation have been in use for centuries.
Fermented coffee is simply coffee that has undergone fermentation. Very easy to understand, isn't it? 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 a manual dispenser, cold brewing, or aeropressing — To create the delicious drinks we all love and cherish. This “regular” fermentation is common practice in all coffee producers worldwide and thus does not give “fermented” coffee its distinctive name.
Instead, controlled-fermented coffee refers to coffee that is 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 roasted, 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 that is fermented after brewing. This is achieved by inoculating the beer with a mixture of certain types of yeast and bacteria (called a starter culture) and leaving it for a few days like that of fresh yogurt. A common 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 you are brewing. sales offer fermented roasted coffee.
How is fermented coffee made?
As mentioned before, this special 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 come into contact with 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 sowing seeds, 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 buy 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: Ferment and wait
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 real fermentation takes place. During these few days, the bacteria and yeast will exert their effects and change the chemical composition of the bean. 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. Most people find the right starter solution and the best fermentation conditions through trial and error, although some manufacturers take a more systematic and scientific approach. Some of the methods mentioned are Kefir and Winey ... which Helena Coffee will share with you in detail in the following articles.
Step #4: Wash and dry
Rinse the 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%, ready before roasting. This is done to avoid fermentation or spoilage during storage before roasting.
Step #5: Roast
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 flavor 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, it allows us to experiment with many different roasting profiles to extract more unique flavors of ripe coffee beans. while maintaining its shelf life without the use of any additional preservatives.
Step #6: Blend
Based on the brewing tool you use for your perfect cup of coffee, we will grind to a fine 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 going on to determine the best microorganism to use, the best fermentation temperature and time, etc. The possibilities are endless, which makes 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. You might think that, since coffee is fermented, 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: Easier to digest
Fermentation transforms many indigestible substances into simpler molecules that the body can process more easily. It also has lower concentrations of certain chemical compounds associated with 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 the appearance and growth of mold, making the coffee beans stay fresher for longer without compromising on quality and ensuring a great 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: Less tannin
The tannins you find in coffee, tea, wine, and other foods, make your teeth yellow due to their unique chemical structure. However, fermented coffee has a significantly lower tannin content, which greatly reduces the damage caused to your teeth and maintains your beautiful smile.
Benefit #6: Relieves stress with less caffeine
The method of coffee fermentation described above has many similarities with the decaffeinated method that you often see on the market, according to to experimentally the caffeine in coffee is reduced by about 30% compared to regular coffee, helping You can comfortably enjoy it without worrying about heart palpitations every time you enjoy this favorite drink.
Does fermented coffee taste different?
The answer is of course! Many customers who have purchased and enjoyed Helena 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 is the result of a blend of many volatile compounds; More than a third of the aroma substances for coffee are created during the fermentation process such as tropical fruit (jackfruit, mango, passion fruit...), caramel, chocolate, nutty (almond flavor)... These aromas are none if the beans are not fermented properly. In terms of taste, fermentation also helps to remove much of the coffee's bitterness, creating a sweeter, less bitter drink that most people enjoy.
So it's time for you to decide and discover another world of coffee with different original flavors. For a delicious cup of coffee with many health benefits, try Helena Coffee! If you are a beginner, FINE ROBUSTA or HOUSE BLEND Fermented Coffee will be a great choice for you.
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