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In 2015, Australian barista and coffee roaster Sasa Cestic won the World Barista Championship with a memorable demonstration of coffee produced using a special fermentation process called is “Carbonic Maceration”. His victory had a huge impact. He inspired countless coffee producers around the world to experiment with fermentation processes to improve the flavor of their coffee. The carbonic maceration process, officially introduced in 2015, is just one example of countless processes that coffee producers are experimenting with today. That we live in different times when it comes to coffee is clear not only from changing taste preferences but also from the new language used to describe the flavor profile of coffee.

Nowadays, specially fermented coffee is a new trend in the specialty coffee world. Traditionally, the flavor of over-fermented coffee has been considered a serious flavor defect and can damage the quality of the coffee and significantly damage the reputation of the producer.


Fermentation can be done in two ways: aerobic (with oxygen) or anaerobic (without oxygen).

During aerobic fermentation, freshly picked coffee cherries or freshly dehydrated coffee beans are poured into a container, where microorganisms then do their work. As a producer, you mainly keep track of time, and at least every hour you check the consistency and possibly the smell of the coffee. Ultimately, environmental factors such as temperature and relative humidity determine the rate of fermentation. This smell can be a good indicator of too much acetic acid buildup, which can eventually give the coffee an unpleasant taste.

For anaerobic fermentation, coffee cherries are poured into a water tank. Due to the absence of oxygen, fermentation takes place much more slowly. After all, oxygen is an important fuel for the bacteria present. Coffee producers can follow the anaerobic process relatively easily by measuring various values, such as the sugar content of the coffee cherries, the temperature and the acidity (PH value) of the water. . Anaerobic processes are often more consistent in results and flavor. A common example of anaerobic fermentation is using the carbon dioxide maceration method, in which the tank is filled with carbon dioxide. This fermentation technique is best carried out with specially designed stainless steel tanks, which must also be capable of regular rotation and be able to continuously measure the relevant process parameters. If successful, the carbonation process can give the coffee a fruity, winey aftertaste. Typically, this process requires greater investment from the coffee farmer, as well as more appropriate specialization and expertise.


The difficulty in roasting coffee using a special process is mainly due to the fact that the cell structure of green coffee beans can be completely changed by the prolonged fermentation process. The composition and stiffness of the cell wall are changed significantly while fermentation takes place. In addition, we should also take into account the fact that fermentation processes take place. In addition, we should also take into account the fact that particular fermentation processes can significantly change the sugar composition within the cell structure and on the outer layers of the coffee bean. During roasting, the composition of the cell wall determines how water vapor and gas compounds can move throughout the coffee bean, which also changes the outcome of the Maillar armatures that occur during roasting. In light of this phenomenon, we notice that the first crack tends to be quite quiet and that color changes during roasting develop differently. We can conclude that the long and controlled fermentation processes of coffee cherries and coffee beans are game changers, from the roasting process of green coffee beans to the preparation of roasted coffee for to the assessment and interpretation of the quality of the final brewed coffee.

Coming to our technology, the O Tesla coffee roaster offers unique opportunities to control the roasting process of specially processed coffee thanks to the ability to control air pressure, control NO gas, and CO gas. and the precision of heat delivery can be adjusted.

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