timing Zfermentation is not about hours, it's about conditions. This is what's so often wrong | Processing & Quality Forum | Clorofile
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timing Zfermentation is not about hours, it's about conditions. This is what's so often wrong

W
satu minggu yang lalu
one thing underestimated in coffee processing: timing fermentation is not about many hours but about actual conditions during the process.

Q10 principle in biology: every increase in temperature is 10 degrees Celsius, the rate of biochemical reactions is roughly doubled. Its concrete for fermentation washed:
- on highland 15 ° C: optimal timing 48-72 hours
- Midland 25 ° C: optimal timing 18-24 hours
- hot area 35 ° C to the top: could be overferment in 6-8 hours

under-fermented sign: Zmucilage is still a little hard to get off when rubbing, aroma flat or like fresh hay, pH is still at 5.0 to the top.

over-fermented sign: The smell of acid stings like vinegar, pH drops below 3.8-4.0, mucilage has been very splippery and sticky at all no resistance while washing.

target pH ideal end to washed: about 4.2-4.5.

which is a real problem in the field: not all farmers have pH meters or thermometer calibrated correctly. Many still rely on the feel and smell of years of experience. The result is that interseason consistency is unattainable, especially if climate change is making temperature patterns unpredictable these years.
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6 Replies
K
satu minggu yang lalu
floating test is simple and reliable enough as a proxy to monitor without tools. Here's how it works: fermented Zparchment goes into a bucket of clean water. If it sinks and there is resistance, there are still undecomposed mucilage, need more fermentation. If it floats and moves freely in the water, it's ready to be washed. It's not a pH meter replacement but for a quick field check without expensive tools, it's quite reliable as the first incinerator.
B
satu minggu yang lalu
gw pernah ngerasain over-fermented di momen yang paling tidak diinginkan. sudah effort besar di upstream, panen selective yang bagus, sorting teliti, tapi karena fermentasi kelamaan satu malam (lupa set alarm dan suhu malam itu lebih hangat dari biasanya), hasilnya cup-nya off. acidity yang tadinya bright jadi vinegary dan ada base defect yang tidak bisa di-hide di roast level manapun. momen itu yang bikin gw serius buat sistem monitoring yang lebih ketat.
K
satu minggu yang lalu
it's a lot of experience to have had, and it's usually turning points to start getting more serious at monitoring. to prevent similar events: set alarms every 4-6 hours for smell check and floating test, especially at night when the weather is unpredictable. And if fermentation has started in the afternoon, seriously else to do the late-night interrupt check. It's exhausting but so much better than losing lots that already have big investments in the upstream.
A
satu minggu yang lalu
fermentation is not often forgotten but due to sudden weather changes. In the middle of Zfermentation, suddenly a heavy rain and temperatures are dropping. Farmers don't think it's long enough, but it's not really a matter of time, the process is enough, but since the temperature is dropping, fermentation is slowing down. This is what it takes to come from years of experience in the garden, specifically, to be taught to new people without them having to experience themselves.
T
satu minggu yang lalu
i just learned about this pH range. To buy a decent pH meter for a fermentation monitor, what do you suppose to invest? Is that digital or is that strip test enough to level a small farmer?
F
satu minggu yang lalu
make Miss Tika a pH meter problem: the basic digital pH meter for the use of fermentation coffee it's from Rp150,000 to Rp300,000 at the marketplace. That's enough for monitoring. Attention: Routine calibration. Use buffer solutions. That strip test was less accurate for fermentation coffee because the relevant pH range was pretty narrow at 4.0-5.0 and strip often wasn't quite precision in that range. The digital version is much more recombed if you want control.

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