Musings (# Processing)
From Cherry to Cup - Co-Fermentation: Innovatio...
No modern coffee processing method generates stronger opinions than co-fermentation. For some, it represents the cutting edge of coffee innovation, allowing producers to create entirely new sensory experiences while adding value at origin. For others, it crosses a line. Critics argue that co-fermentation risks transforming...
From Cherry to Cup - Co-Fermentation: Innovatio...
No modern coffee processing method generates stronger opinions than co-fermentation. For some, it represents the cutting edge of coffee innovation, allowing producers to create entirely new sensory experiences while adding value at origin. For others, it crosses a line. Critics argue that co-fermentation risks transforming...
From Cherry to Cup - Thermal Shock Processing: ...
If carbonic maceration introduced precision fermentation to coffee, thermal shock processing pushed that precision even further. Over the past few years, few processing methods have attracted as much attention in specialty coffee, producing cups with remarkably vivid, expressive flavour profiles. For some, it represents the...
From Cherry to Cup - Thermal Shock Processing: ...
If carbonic maceration introduced precision fermentation to coffee, thermal shock processing pushed that precision even further. Over the past few years, few processing methods have attracted as much attention in specialty coffee, producing cups with remarkably vivid, expressive flavour profiles. For some, it represents the...
From Cherry to Cup - Carbonic Maceration: Coffe...
Inspired by techniques used in the production of Beaujolais wines in France, some coffee producers began experimenting with a method known as carbonic maceration. The results were unlike anything most coffee drinkers had tasted before: explosive fruit character, vibrant aromatics and intensely expressive flavour profiles...
From Cherry to Cup - Carbonic Maceration: Coffe...
Inspired by techniques used in the production of Beaujolais wines in France, some coffee producers began experimenting with a method known as carbonic maceration. The results were unlike anything most coffee drinkers had tasted before: explosive fruit character, vibrant aromatics and intensely expressive flavour profiles...
From Cherry to Cup - Anaerobic Processing: The ...
For centuries, coffee processing changed very little. Then, just over a decade ago, a new term began appearing on cupping tables, competition stages and coffee bags around the world: anaerobic. For some, it represented the future of specialty coffee. For others, it marked the beginning...
From Cherry to Cup - Anaerobic Processing: The ...
For centuries, coffee processing changed very little. Then, just over a decade ago, a new term began appearing on cupping tables, competition stages and coffee bags around the world: anaerobic. For some, it represented the future of specialty coffee. For others, it marked the beginning...
From Cherry to Cup - Honey Processing: The Swee...
If washed processing is about clarity and natural processing is about fruit intensity, honey processing sits somewhere in between. Despite its name, honey processing has nothing to do with honey. The term comes from the sticky layer of fruit mucilage that remains on the coffee...
From Cherry to Cup - Honey Processing: The Swee...
If washed processing is about clarity and natural processing is about fruit intensity, honey processing sits somewhere in between. Despite its name, honey processing has nothing to do with honey. The term comes from the sticky layer of fruit mucilage that remains on the coffee...
From Cherry to Cup - Washed Processing: The Pur...
If natural processing is coffee's oldest method, washed processing is arguably its most influential. Developed in the late 19th and early 20th centuries, washed processing revolutionised coffee production by improving consistency, quality control and flavour clarity. By removing the fruit before drying, producers gained greater...
From Cherry to Cup - Washed Processing: The Pur...
If natural processing is coffee's oldest method, washed processing is arguably its most influential. Developed in the late 19th and early 20th centuries, washed processing revolutionised coffee production by improving consistency, quality control and flavour clarity. By removing the fruit before drying, producers gained greater...
From Cherry to Cup - Natural Processing
Natural Processing: The Original Coffee Process Long before stainless steel fermentation tanks, thermal shock processing and inoculated yeasts became part of specialty coffee vocabulary, coffee was processed in the simplest way possible: picked from the tree and dried in the sun. Natural processing, also known...
From Cherry to Cup - Natural Processing
Natural Processing: The Original Coffee Process Long before stainless steel fermentation tanks, thermal shock processing and inoculated yeasts became part of specialty coffee vocabulary, coffee was processed in the simplest way possible: picked from the tree and dried in the sun. Natural processing, also known...
Different Strokes for Different Folks
Innovations in coffee processing methods have gained traction over the last decade. One of the most divisive of these innovations is the infused or macerated coffee, referring to the process of transferring flavour from one item to another, most commonly from fruit or spices to...
Different Strokes for Different Folks
Innovations in coffee processing methods have gained traction over the last decade. One of the most divisive of these innovations is the infused or macerated coffee, referring to the process of transferring flavour from one item to another, most commonly from fruit or spices to...