The Art and Science of Coffee Fermentation

This book explores the crucial yet often overlooked fermentation process that transforms coffee beans after harvest. During the washing and drying stages, raw coffee beans are exposed to the environment, allowing microorganisms to naturally settle on their surfaces and break down the nutrients contained in the mucilage (mucilago). This deliberate microbial degradation is well known among coffee growers but remains unknown to many consumers.

The book begins with an overview of the coffee processing chain, then delves into the key stages of fermentation. It demonstrates how secondary metabolites produced by microorganisms play a crucial role in shaping coffee's unique flavors. Each chapter provides detailed information on the different metabolic pathways and the main groups of microorganisms involved, linking fermentation to each stage of coffee processing. The authors' combined expert knowledge and shared passion for coffee permeates the entire book, offering readers a unique blend of practical and scientific perspectives on coffee fermentation.

By the end, readers will understand that coffee—like sauerkraut, sourdough, or kimchi—is a fermented product. The fermentation process is essential to creating the rich, complex flavor bouquet that makes a morning cup of coffee so enjoyable.

Softcover
Number of pages: 100
English​