Processing & Quality
fermentation failed
F
want to share some type of failure at Zfermentation coffee that I've met, because some of them are not directly obvious to the level of Zcupping or even at the hands of Zroaster.
fermentation is too long (over-fermented): It's easier to detect if it's severe because aroma is strong. Can pass visual. The ZZCC005Zs are still acceptable, but in the cup there are subtil off- nootes, sour far from bright acidity.
fermentation is uneven: In one tank, top and bottom can exist in different conditions. The top layer of air contact if the tank opens, the bottom layer is more anaerobic. The result is in one lot. There's an overseed and there's an under, in the cup, so inconstant batch per batch.
contamination from the water source of the wash: if the water used is not clean, it could be introduce the microbes. This could manifest as an off-flavor that's hard to trace because it's not constant, depending on which batches are the thieving of troubled sources.
The damage from the drying immediately after Zfermentation without draining the proper: Zparchment which goes into raised bed is still very wet and muddy, if not squashed correctly, there could be mold spots in uneven dry areas.
Does anyone have any other type of failire? that I list above it mostly of my own experience and the story of some farmer's ever discussed.
fermentation is too long (over-fermented): It's easier to detect if it's severe because aroma is strong. Can pass visual. The ZZCC005Zs are still acceptable, but in the cup there are subtil off- nootes, sour far from bright acidity.
fermentation is uneven: In one tank, top and bottom can exist in different conditions. The top layer of air contact if the tank opens, the bottom layer is more anaerobic. The result is in one lot. There's an overseed and there's an under, in the cup, so inconstant batch per batch.
contamination from the water source of the wash: if the water used is not clean, it could be introduce the microbes. This could manifest as an off-flavor that's hard to trace because it's not constant, depending on which batches are the thieving of troubled sources.
The damage from the drying immediately after Zfermentation without draining the proper: Zparchment which goes into raised bed is still very wet and muddy, if not squashed correctly, there could be mold spots in uneven dry areas.
Does anyone have any other type of failire? that I list above it mostly of my own experience and the story of some farmer's ever discussed.
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