The Brew Blog

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 produces silky, creamy cups by cultivating lactic acid bacteria during processing. Here's how it works and what to expect.

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 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 adds cultured yeast strains to coffee fermentation to direct flavor outcomes with precision. Here's how the technique works in specialty.

Thermal shock processing alternates hot and cold temperatures during coffee drying to develop specific flavor compounds. Here's what the technique does.