Coffee has borrowed ideas from wine to increase the potential for experimentation and create new flavours. Edward Anderson Brown explains all
![What The F**k...Is Carbonic Maceration?](https://magarticles.magzter.com/articles/3176/326306/5c42bd310a9c2/What-The-FkIs-Carbonic-Maceration.jpg)
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.
This story is from the Issue 37 edition of Caffeine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the Issue 37 edition of Caffeine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
![The Future Of Decaf?](https://reseuro.magzter.com/100x125/articles/3176/385454/5df46a54ca040/crp_The-future-of-decaf.jpg)
The Future Of Decaf?
A US company claims its pouch extracts caffeine without harming flavour
![Great Coffee Shouldn't Cost The Earth](https://reseuro.magzter.com/100x125/articles/3176/385454/5df47a3064487/crp_Great-coffee-shouldnt-costthe-earth.jpg)
Great Coffee Shouldn't Cost The Earth
Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit
![What The F**k...Is Honey Processing?](https://reseuro.magzter.com/100x125/articles/3176/385454/5df47871ee365/crp_What-the-Fkis-honey-processing.jpg)
What The F**k...Is Honey Processing?
Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains
![The grind](https://reseuro.magzter.com/100x125/articles/3176/385454/5df46988d42d9/crp_the-grind.jpg)
The grind
SEASONAL COFFEE
![Tea with purpose](https://reseuro.magzter.com/100x125/articles/3176/385454/5df46b153f366/crp_Tea-with-purpose.jpg)
Tea with purpose
Michelle and Rob Comins explain how tea can be a force for good
![Ten years on](https://reseuro.magzter.com/100x125/articles/3176/385454/5df476ed48d04/crp_Ten-years-on.jpg)
Ten years on
We celebrate the London Coffee Festival’s first decade with a look at its successes
![Chocolate and espresso pavlova with fennel roasted grapes](https://reseuro.magzter.com/100x125/articles/3176/385454/5df46bf376ce2/crp_Chocolate-and-espresso-pavlova-with-fennel-roasted-grapes.jpg)
Chocolate and espresso pavlova with fennel roasted grapes
This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.
![Bitter Barista](https://reseuro.magzter.com/100x125/articles/3176/385454/5df47b86e74b0/crp_Bitter-Barista.jpg)
Bitter Barista
Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist
![What The F**k ...Is The Maillard Reaction?](https://reseuro.magzter.com/100x125/articles/3176/376507/5d9f2ab13c5f0/crp_What-The-Fk-Is-The-Maillard-Reaction.jpg)
What The F**k ...Is The Maillard Reaction?
It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains
![Work Wonders](https://reseuro.magzter.com/100x125/articles/3176/376507/5d9f2b71e141e/crp_Work-Wonders.jpg)
Work Wonders
Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain