All About Anaerobic Coffee Fermenation A Discussion

Much has been said about Anaerobic coffee in recent years. Some of it is actually true! Mike and Tom have a chat about the issues around the Anaerobic process, what the term actually refers to, and how it has been misused and construed in the world of coffee. In combination with our text article All About Anaerobic Coffee we hope to highlight the issues, correction some misconceptions, and discuss the future of alternative coffee processing. Links: All About Anaerobic Coffee - Article on SM Coffee Library site: We HIGHLY RECOMMEND you look at this, because it quickly and clearly spells out some key things that are tucked away in the video: https://library.sweetmarias.com/all-a... Lucia Solis Making Coffee podcast, Anaerobic Episode (18): https://www.buzzsprout.com/604165/epi... Lucia Solis Making Coffee Patreon: Support her work and get full access to the material!   / makingcoffee   Based in West Oakland, CA. Sweet Maria's sells green coffee and home roasting equipment online. In our spare time, we make Youtube videos. Some are informative, others are just for fun. Our sister business, CoffeeShrub, serves small roasting businesses. Sweet Maria's Online Store: https://www.sweetmarias.com Sweet Maria's Coffee Library: https://library.sweetmarias.com/ Instagram:   / sweetmarias   Coffee Shrub: https://www.coffeeshrub.com/ 0:00 Basics of coffee fermentation Intro 0:49 Traditional use of fermentation in coffee processing 2:27 Coffee fruit mucilage explained 2:55 Almost all coffee is fermented coffee 5:03 Defining anaerobic. Oops flub it right off the bat! 6:39 Origins of the anaerobic term for coffee 8:23 Long fermentation times are a key factor 9:30 Anaerobic used to be called Sours -defect 12:15 Processing variations, types of Anaerobic 16:13: Explaining washed, honey, natural anaerobic methods. 19:04 Specialty coffee and marketing product difference 24:10 Anaerobic expectations and loud coffees 26:07 Reflecting on where loudness in coffee leads 30:50 Technified approaches to coffee flavor 34:21 SIAF coffee paper, results of measured fermentation experiment 41:10 Conclusion of the damn chat!