Are you a hardcore coffee lover always on the hunt for the next big thing? Well, look no further than fermented coffee! This unique twist on the classic caffeinated beverage is turning heads and tantalizing taste buds with its fruity notes. Scientists in Switzerland have been experimenting with fermented coffee to identify the specific chemical compounds responsible for its unusual flavor profile.
According to Chahan Yeretzian, a scientist at the Coffee Excellence Center at Zurich University of Applied Sciences, “There are now flavors that people are creating that no one would have ever associated with coffee in the past. The flavors in fermented coffee, for example, are often more akin to fruit juices.”
While most coffee undergoes a natural fermentation process during wet processing, fermented coffee takes it to the next level. Green coffee beans are soaked in water spiked with carefully selected strains of yeasts and bacteria and left to ferment for a couple of days. Often, fruit or other flavors are added during this stage, or the beans are fermented in barrels previously used to store whiskey, rum, or other liquors. The beans are then washed, dried, and roasted as usual.
To understand the chemical compounds responsible for fermented coffee’s unique flavor, Yeretzian and his team used a combination of gas chromatography and mass spectrometry. They also recruited a panel of human “sniffers” to help identify the scents. The experiments yielded six distinct compounds, but the team was only able to definitively identify three: 2-methylpropanal, 3-methylbutanal, and ethyl 3-methylbutanoate, all associated with distinctive “raspberry notes with a hint of rose water.”
Understanding how these aromas are generated will help producers master and standardize their fermentation processes, which are currently done by trial and error. Fermented coffees are quite expensive and not always readily available, but standardization could scale up their availability. “We hope to bring these flavors to the average consumer so they can also experience these coffees with very unique, fruity, and delicious flavors,” says research associate Samo Smrke.
So, are you ready to try fermented coffee and experience its fruity notes for yourself?
Brewed coffee has become ubiquitous in many parts of the world, and with the emergence of specialty coffee drinks, many consumers are up to date on the bean-roasting process that provides the flavor for their steaming latte or iced cappuccino. However, not many realize the science behind what’s behind creating these full-flavored blends – fermented coffee.
Fermented coffee beans are just that – beans that have been soaked in an aerobic (oxygen-rich) environment for up to 72 hours with a special yeast-derived solution. During that period, many biochemical and chemical reactions take place which provides coffee connoisseurs with an incredibly unique taste.
Achieving the flavor of fermented coffee requires a keen understanding of the science behind the process.
The process’s primary catalyst is a type of yeast known as Saccharomyces cerevisiae, which is known to help in the process of fermentation for many food items. It breaks down the natural starch components of the beans and produces acids that give the resulting beverage a more vibrant flavor profile. Additionally, fermentation may contribute to further deepening the flavor by providing the beans with a bacteria-derived boost.
In addition, fermentation increases the caffeine content in coffee beans, as the acidity strips away some of the bitter, astringent flavor. This means that the resulting coffee has an elevated caffeine content, making it an ideal choice for those seeking an energizing boost.
The chemistry of the yeast solutions used in fermentation also improves the taste of the resulting brews. Phenols, esters, and carbohydrate-processing enzymes interact in such a way that affects the overall flavor of the drink. In addition, the solution oxygenates the beans, which further improves the body and flavor of the beverage.
Therefore, what makes possible the unique flavor found in fermented beans and what sets brewed coffee beverage apart from other caffeinated beverages isn’t the roasting process, but rather, the process of fermentation. Without the yeast-derived solution and carefully-measured oxygen in the environment, the beverage wouldn’t approach its base-note flavor levels.
No matter how dedicated a coffee maker may be, understanding the science behind fermented coffee beans truly helps to unlock the full range of flavor and Body of their beverages, making it an incredibly important part of the brewing process.
