Coffee Processing: Yeast Inoculated Washed Coffee Fermentation EXPLAINED (w/ Lucia Solis)
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- Опубликовано: 16 фев 2024
- TLDR: This video shows the entire process of a small batch of yeast innoculated coffee. Filmed at Lucia Solis' Fermentation Training Camp in Colombia, January 2023. Descriptive, not prescriptive.
Yeast innoculated coffee processing... what does that mean? On a basic level, it is utilizing yeast and bacteria in coffee fermentation to go from coffee cherry to dry coffee parchment (which a producer can sell or further process). It can allow a producer to conserve water, as well as get consistent results batch to batch and/or year to year.
I learned all about this process in a week-long Fermentation Training Camp run by Lucia Solis. Lucia comes from the wine world, but switched gears and became a coffee processing specialist. She works with coffee producers around the world to create efficient systems, streamline their processing, and create consistency in their coffees. She is also the producer of "Making Coffee with Lucia Solis," a podcast I highly recommend if you're curious about coffee processing and fermentation (linked below).
In this video I show you each part of the YEAST INNOCULATION process we did during the camp - from receiving the coffee cherries, pulping the coffee, the 3-day fermentation, and drying the coffee. Timestamps below.
We did two other processes - CITRIC and LACTIC. I will be uploading those videos in the near future, so subscribe and keep and eye out for those!
01:51 Receiving and Floating Coffee Cherries
03:22 Maturity Table
05:15 Brix Measurement
06:00 Pulping the Coffee
06:48 Yeast Explanation & Demo
10:58 Fermentation Time: 1 Hour
11:52 Fermentation Time: 6 Hours
12:29 Fermentation Time: 22 Hours
13:19 Fermentation Time: 24 Hours
13:39 Fermentation Time: 46 Hours
14:54 Washing and Drying Coffee
Note: This video is descriptive of what we did, not prescriptive or intended as a guide. There was way more information than I can accurately cover in a short RUclips video, so if you want to learn these processes and implement them, I recommend attending Lucia Solis’ Fermentation Training Camp yourself. AND listening to her podcast.
"Making Coffee with Lucia Solis" podcast: podcasts.apple.com/us/podcast...
Lucia's website (and info on Fermentation Training Camps): www.luxia.coffee/
Lucia on Instagram: / lluciasolis
"Making Coffee with Lucia Solis" on Patreon: / makingcoffee
Thanks for doing this series. I've always been interested to know about brand new processes for coffee production. Can't wait for the next episodes!
Thanks so much! The Citric Process will be coming up Saturday :)
Great video! Included everything we should know about basic yeast inoculated fermentation. I can’t wait to see the next video.
Thank you very much! Next video coming soon👀
Hey Kat! Thanks so much for this and upcoming videos! This topic is very interesting!
Glad you enjoyed it! Thanks so much for watching.
I love this series. The RUclips Algorithm recommended Lucia's Ted talk a few years back and I recently got caught up on all of her Podcast episodes. I heard her talk a bit about these Training Camps on her podcast, and its amazing to see your video about it!
Thanks so much! Lucia is so knowledgeable, and her podcast is invaluable for sure.
Thank you for making this!
My pleasure. Thank you for watching it!
Thanks for the vid😊
Thanks much!
Another great video, thank you.
Glad you enjoyed it! Thanks for watching.
Great Video!!!
Thanks so much!
Great job!
Thanks!
Love this kind of content, keep it coming!
Thanks! Will do!
I have been seeing this more and more lately! Thanks for the info on yeast innocolated coffee! I need to try some soon.
For sure! And it might be that you have tried yeast inoculated coffee and just haven't known it. It doesn't impart a huge flavor to the beans, so a farmer might just call this a "washed" coffee.
I learned so much from this! I was especially exited to learn about Wush Wush being ~87% Geisha. my local roaster actually just got a new batch of wush wush and now I am really stoked to join in that cupping! also there is about 4 minutes of nothing at the end of this video, and I just kept waiting for some surprise ending 😅
So much to learn in coffee! And weird about the last.4 minutes - do you mean it was a blank screen? I can see video all the way to the end. Maybe something glitched?
@@roasterkat Must have been a glitch because I re-watched it and now its fine.
So interesting!
Glad you think so! Thanks much
@@roasterkat When I drink my B&W coffee, I often thinks to myself .. Did Kat roast this? LOL
Waiting for other process❤
Citric coming Saturday👀
This is great - also I see someone wearing a really excellent t-shirt…
Yessss you're represented even from Colombia ;)
Absolutely criminal that this doesn't have more views! Super interesting and well-presented video!
Question: is this fermentation method standard for washed coffees?
Haha thank you❤️
And I’m not sure, but based on the cost of the yeast and difficulty to obtain it, I believe this method is not the majority of washed coffees. I think most washed coffees are left in open tanks where native/local yeasts and bacteria do the same process (ie: fermentation) but with less control. Hope that makes sense!
cool
Thanks for watching!
Hey Kat can you also do a processing video of a double washed coffee? Thanks in advance
Good suggestion - and a few thoughts. 1. I haven't seen a double washed process, so I don't have video of that process. 2. Different producers might mean something different when they say "double washed." It depends when in the process they wash the coffees, and different people will do it at different points. So I'm hesitant to make a video of something I a) haven't seen and b) has many different definitions. But it's an interesting idea... I'll think on it!
Thank you :)
Thanks for great video. What was the ph when the fermentation was done?
Thanks for watching! And I don't remember the pH off the top of my head, sorry.
Great video. What is the result of fermentation, what kind of profile would you say it produces?
The purpose of this process is to have a minimal impact on the coffee, so looking for a clean solid washed profile.
Hey Kat! This is an amazing video, thank you very much. Got a question for you. Is there a way to buy the coffee cherries in the US?
Not that I know of. Unless you’re in Hawaii - plenty of coffee cherries in Hawaii! What do you want coffee cherries for?
@@roasterkat I work for White Labs. We propagate yeast for different industries and I would love to run some different fermentation trials with coffee cherries.
Thanks for the upload! Did you taste the difference between the same coffee just washed? What was the difference between the two?
We didn't do a strict non-yeast washed fermentation during this workshop. The purpose of this yeast inoculation was to speed up the fermentation and breakdown of the mucilage. If we didn't use the yeast, the fermentation would have taken longer that the week we had there. However, we did do a citric and a lactic process (videos to come in the following weeks). And we were able to taste the differences between the three. Overall this yeast inoculated coffee had a deeper body, was chocolate/hazelnut/caramel/dark fruits, and was probably the most "coffee tasting coffee." The citric process was floral, somewhat one-noted with pronounced acidity (lemon/lime), and some milk chocolate flavor. The lactic was fruity, elevated acitidy (grapefruit), and a really lovely silky/suave mouthfeel.
Great question - Keep an eye out for those other videos coming soon!
What is the Brix when the fermentation is stopped？Thanks for the vid
We used Brix as an indication of how the fermentation was going - NOT as a metric for when to stop the fermentation. Does that make sense? So we stopped the fermentation because it was ready to be finished, not because Brix was at a certain number.
Thanks for the reply
I'm confused by the experimental "anaerobic" fermentation methods. How exactly do they differ from this washed process? The washed process in this video seemed pretty anerobic, with the cover and beans immersed so presumably very little oxygen.
You’re exactly right. This is an anaerobic fermentation by definition (we even measured the free oxygen to ensure an anaerobic environment).
Many times when “anaerobic” is used in a coffee label (ie: marketing) it intends to indicate that the coffee was fermented in barrels, bags, or tanks without the presence of oxygen. However, fancy equipment is not needed to make an anaerobic environment, as in our case.
It’s somewhat a difference of literal definition versus “industry practice” terminology. Does that make sense?
Hope that helps!
@@roasterkat thanks for the info! So will this coffee taste like the industry marketed anerobic coffee or like a traditional washed coffee? And would the process differ for typical washed coffee (i.e. less effort put in to ensure low / no oxygen environment)?
So what is the purpose of this fermentation? Is it just to make it easier to remove mucilage (so you don't need to change the water repeatedly) or to get flavor or taste from the changes affected by fermentation?
The purpose is primarily to remove mucilage, but it also can help make the flavor more consistent batch to batch.
Hi Kat, i want to ask, when the fermentation process stop? It's according time, brix, or PH level?
Fermentation depends on microbes, so when the yeast and bacteria eat all the available food and die, fermentation is done. But if you wait that long the coffee will probably taste vinegary and “overfermented.” So different producers stop their fermentations at different points depending on their own standards.
Is there any online training? From India
Check out Lucia Solis’ website (linked in notes)
Do you think is important for a roaster to know about processing? if yes. why?
Great question. I think it's important for a roaster to know the basics of processing for two reasons. 1) It can help the roaster understand how to treat the coffee (natural vs washed often behave differently inside the roasting system), and 2) Because it gives context, an idea of the labor that goes into the product, and hopefully the roaster will have more respect for the coffee AND for the producers who made it possible for the roaster to roast. I also think the industry is becoming more and more processing-centric, so if a roaster wants to be on top of their game (and on top of the industry) it's important to pay attention to trends, innovations, and methods that are coming up.
awesome, thanks for sharing.@@roasterkat
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❤️🔥
REGGlN
Thanks for watching!