The Brew Blog
PRO COFFEE TIPS, FUN FACTS, & MORE
-
How Coffee Processing Affects Flavor: The Single Most Important Variable Most Drinkers Don't Track
Coffee processing is the most powerful flavor variable between harvest and roast. Here's exactly how each method shapes acidity, body, sweetness, and finish.
-
Carbonic Maceration Coffee: What This Winemaking Technique Does in the Cup
Carbonic maceration in coffee borrows from winemaking to trigger intracellular fermentation. Here's what the technique produces and why it matters.
-
Lactic Fermentation in Coffee: How Controlled Microbial Action Produces Silky, Creamy Cups
Lactic fermentation in coffee produces silky, creamy cups by cultivating lactic acid bacteria during processing. Here's how it works and what to expect.
-
Co-Fermentation in Coffee: The Most Controversial Processing Technique in Specialty
Co-fermentation adds fruit or botanicals during coffee processing to direct flavor. Here's how the controversial technique works and what it produces.
-
Extended Fermentation Coffee: When Longer Processing Times Produce More Complex Cups
Extended fermentation keeps coffee fermenting longer to build complex flavor compounds. Here's how producers control the process and what it does to the cup.
-
Yeast Inoculation in Coffee: How Cultured Yeast Strains Direct Fermentation Outcomes
Yeast inoculation adds cultured yeast strains to coffee fermentation to direct flavor outcomes with precision. Here's how the technique works in specialty.
