Coferment? Infused? Anaerobic? Processing and Effects on Flavor ft. Christopher Feran

About this video

• Video Title: Coferment? Infused? Anaerobic? Processing and Effects on Flavor ft. Christopher Feran
• Channel: Lance Hedrick
• Speakers: Lance Hedrick, Christopher Feran
• Duration: 00:32:37

Overview

This video features Lance Hedrick interviewing Christopher Feran, an expert in coffee sourcing and roasting, to demystify various post-harvest coffee processing methods. They discuss traditional and innovative techniques such as washed, natural, honey, anaerobic, aerobic, carbonic maceration, co-fermentation, and infusion, explaining how each method influences the final flavor profile of the coffee. The conversation also touches upon the evolving landscape of coffee processing, the challenges producers face, and the consumer's perception of these methods.

Key takeaways

• Post-Harvest Processing Spectrum: Coffee processing can be broadly categorized into dry (processing the cherry whole) and wet (pulping the seed first). Innovations allow for pre-processing steps like aerobic and anaerobic fermentation.
• Anaerobic vs. Aerobic: Anaerobic processing occurs in a sealed environment, while aerobic processing involves exposure to air. These can be applied to whole cherries or post-pulping.
• Washed Coffee Nuances: The term "washed" coffee is complex; it involves pulping and subsequent washing but can include extended fermentation periods, as seen in some Kenyan "washed" coffees which undergo double fermentation.
• Honey Process Variations: The terms "red," "yellow," and "black honey" refer to the amount of mucilage left on the parchment during drying after pulping, though the distinction can be imprecise due to variations in cherry size and pulper settings.
• Innovation and Flavor: Recent innovations focus on controlling fermentation environments (temperature, microbial populations) and introducing novel elements like co-fermentation (adding fruits like pineapple) and infusions (adding flavor oils or aromatics during drying).
• Yeast and Bacteria Roles: Bacteria primarily contribute acidity (lactic, acetic), while yeast produce aromatic compounds (esters). Specific yeast strains can be introduced (inoculated) to achieve desired flavor profiles.
• Co-fermentation vs. Infusion: Co-fermentation involves fermenting coffee with other ingredients (e.g., fruit), introducing new yeasts and sugars. Infusion, typically done during drying, adds external flavors without significant fermentation.
• Producer Perspectives: Producers are divided on experimental processes like infusions, with some seeing them as opportunities for higher value and others viewing them with skepticism or as too risky.
• Quality Control: Techniques like the "floater test" (using water to separate less dense beans) can be applied at various stages to improve lot uniformity and quality.
• Transparency and Safety: As novel processing methods become more common, transparency about the techniques used and ensuring food safety for any additives are crucial for consumer trust.