Forum Coffee Roasting

roasting anaerobic fermented beans feels completely different, how do you guys handle it

tiga minggu yang lalu

been roasting for about 3 years, mostly washed and natural lots. last month got one bag anaerobic fermented from Colombia and honestly I have no idea what I am doing with it.

first crack sound was different. less loud, less clear. I was waiting and waiting and suddenly it was already past first crack without I properly detected. development time also confusing, the surface look ready but the aroma at FC was already so intensely fruity, almost fermented wine smell.

first two batches I roast same way like natural, about 12-13% DTR. result was too much. winey, overfermented, not the good kind of winey. third batch shorter development maybe 9-10% and cup was cleaner but still totally different feel from any other bean I roast before.

anyone have specific approach for anaerobic? or just have to experiment lot by lot?

195 7 0

tiga minggu yang lalu

In my experience anaerobic fermented bean require very different approach from other processing method. The aroma during roast is different and can be misleading. The fruity smell comes early but it does not mean the bean is ready. I learn to rely more on visual and time data rather than smell for this type. Also I find that shorter development seem to preserve the fermentation character without becoming too overwhelming in the cup. Maybe try around 8-9% DTR and see if the balance is more pleasant.

tiga minggu yang lalu

yes this bean very tricky. I try one anaerobic lot from Lam Dong last year and first crack almost undetectable. temperature at first crack was also lower than usual in my experience. better to not depend on sound too much for this type.

tiga minggu yang lalu

i try this too, anaerobic natural from Flores. at first i roast same like usual natural process profile but result is very fermented taste, not nice at all. then friend suggest to make development time more short and also charge temperature little bit lower. after i adjust, result is much better. i think the fermentation already give so much flavor so we dont need to push too much in roasting process.

tiga minggu yang lalu

lower charge temp is interesting, I did not try this. how much lower? like 10 degree or more?

dua minggu yang lalu

anaerobic bean has different cell structure because fermentation change it. so same thermal profile will give different result. key point is development rate need to be adjusted based on each lot, not just because it is anaerobic. I roast several anaerobic lot and each one behave differently. some need very short development, some are more forgiving. use first two batches as calibration.

dua minggu yang lalu

in Chiang Mai we also start getting more anaerobic lot from northern farm. same problem, the aroma during roast is confusing and hard to trust. I also notice bean surface become darker faster than the internal. for this type I think we need to rely on data more than our senses during the roast.

dua minggu yang lalu

also note that anaerobic bean often has lower moisture because fermentation process dry it more. so total roast time can move faster than you expect. if you use same total time as your washed or natural profile you might be past your target without realizing it.

roasting anaerobic fermented beans feels completely different, how do you guys handle it

Write a Reply

Create New Post

Unsaved Writing

Member Info

Sign In to Clorofile Forum