Coffee

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How are you brewing? (lemmy.world)

submitted 1 year ago by [email protected] to c/[email protected]

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I made a post around a week ago that really took off, and figured we are probably going to see a small spike in activity due to the reddit migration, so I thought we could give it another go!

There are always tons of posts about what beans you are brewing, but my question is HOW are you brewing those beans this week? Sticking to the tried and true v60? Pick up a new Orea and still figuring out the best recipe for it? Pulling some particularly sweet shots on your latest beans haul? Let us know below! What's your brew method of the day/week?

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[–] [email protected] 3 points 1 year ago* (last edited 1 year ago) (2 children)

The coffee shop I go to had these beans that were soaked in cherries before they were roasted or something? I need to read the label again but I've been liking them.

Edit: the label says "the seed is left in cherry, sealed in a bin, CO2 buildup creates pressure, this imparts fruity flavors to the seed. The seed is them removed and processed where it dries in cherry"

[–] [email protected] 4 points 1 year ago

The coffee cherry is the fleshy fruit portion of coffee that surrounds the bean. Usually removed pretty soon after harvest from my understanding. Sounds like they are using something similar to carbonic maceration, which I usually associate with wine. Sounds yummy!

https://en.m.wikipedia.org/wiki/Carbonic_maceration

[–] [email protected] 3 points 1 year ago (1 children)

Sounds like anaerobic fermentation! I have had some seriously funky and delicious beans that went through that process. I even saw one that did the same, but introduced peaches into the fermentation to attempt to impart some of that flavor as well.

https://sprudge.com/what-does-anaerobic-fermentation-mean-for-coffee-192474.html

[–] [email protected] 2 points 1 year ago

Black and White's Elkin Guzman Strawberry Catiope was delicious, and made for really wild espresso milk drinks in particular. The process is wild:

After this initial bout of fermentation, a mother culture of microorganisms is added to the tanks. These microorganisms have been fed molasses and strawberries for four days prior to encountering the coffee cherries, which gives them energy for fermentation and contributes flavor to the lot. The coffee is then left to ferment with this strawberry-infused culture for an astonishing 270 hours before being dried on raised beds until it reaches 10.5-11% humidity.