Coffee has borrowed ideas from wine to increase the potential for experimentation and create new flavours. Edward Anderson Brown explains all
Carbonic maceration is a process that made its first major appearance in the coffee world with Sasa Sestic at the 2015 World Barista Championship. It derives from a French wine-making technique developed over the past century, and has since spread across the New World wine-producing countries for its ability to create the very drinkable low-tannin and juice-like structure combination.
Before Sasa showcased it on stage in 2015, a handful of roasters were already using the process and sharing the idea with producers. Sasa was just the first to give it the platform it needed for success.
The science bit
So what is carbonic maceration? Highend dark magic? Not quite. Carbonic relates to carbon dioxide, and maceration is a means of softening the fruit material through soaking. In coffee, it begins with cherries being placed in sealed fermentation tanks, either pulped or left whole. Carbonic maceration then splits into two categories: full and semi. The difference is that semi sees the natural release of CO2 exclusively from fermenting fruit, while full means injecting CO2 into the fermentation tank.
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ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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