Aerobic Fermentation and Anaerobic Fermentation

Aerobic fermentation and anaerobic fermentation are the two primary types of fermentation. The term "aerobic" is derived from the Ancient Greek words "aér" (air) and "bios" (life), indicating that new life arises based on the presence or absence of air. When it comes to coffee, this distinction is particularly relevant. Aerobic fermentation, involving the presence of air, is more intricate and challenging to control. On the other hand, anaerobic fermentation, which occurs in the absence of air, is more manageable due to the absence of the oxygen variable. While it might seem that anaerobic fermentation is the preferable choice, both methods have their unique advantages.

So, what sets aerobic and anaerobic fermentation apart? Aerobic fermentation allows the coffee to undergo the process with minimal interference, monitoring only time and temperature. Freshly harvested cherries are collected and immersed in water in an open-air tank, breaking down rapidly over 16 to 20 hours. Since the coffee is exposed to various elements, close monitoring is crucial. Airborne microbes and yeasts are attracted to the sugar-rich cherries and, without proper attention, can proliferate uncontrollably, leading to undesirable flavors reminiscent of vinegar.

In contrast, anaerobic fermentation follows the same initial process, but the fermentation tanks are tightly sealed to prevent the entry of oxygen. Nitrogen and carbon dioxide are the main gases present during anaerobic fermentation, and they are vented as needed. In these conditions, coffee cherries undergo glycolysis, a metabolic process that synthesizes energy from glucose. This energy aids in breaking down the mucilage over a period of up to four days, compared to the under-one-day breakdown in aerobic fermentation. The extended breakdown time is not only easier to manage but also imparts distinctive flavors and lactic acids to the coffee.

Specialty coffee comes in various forms, and aerobic- and anaerobic-fermented coffees contribute to propelling our centuries-old industry into the future. This continual innovation is what makes working with, drinking, and exploring coffee so enjoyable. Producers and roasters consistently find ways to revolutionize a simple seed, making each iteration feel brand-new. While there's an appreciation for classic coffee, the excitement lies in tasting something that seems extraordinary. In our busy lives, there's often little time to pause and observe, but specialty coffee provides that opportunity. Crafting a delicious cup takes effort, and within that time, there's a chance to observe, learn, and rediscover the love for coffee all over again.

有氧发酵和厌氧发酵是两种主要的发酵类型。术语“有氧”源自古希腊语中的"aér"（空气）和"bios"（生命），表明新的生命取决于空气的存在或缺失。在咖啡制作中，这种区别尤为重要。有氧发酵涉及到空气的存在，更为复杂且难以控制。相反，厌氧发酵在没有空气的情况下进行，更容易管理，因为没有氧气的变量。尽管厌氧发酵似乎是更好的选择，但这两种方法都有各自独特的优点。
那么，有氧和厌氧发酵有何不同呢？有氧发酵基本上让咖啡自行发酵，只监测时间和温度。新鲜采摘的咖啡浆果被收集并浸泡在开放式水槽中，迅速在16到20小时内分解。由于咖啡暴露在更多元素中，密切监测是至关重要的。空气中的微生物和酵母会被富含糖的浆果吸引，如果没有适当的关注，它们可能无法受控地增殖，导致不希望的像醋一样的味道。
相反，厌氧发酵遵循相同的初始过程，但发酵槽被严密封闭，以防止氧气进入。在厌氧发酵过程中，主要存在的气体是氮和二氧化碳，根据需要排放。在这些条件下，咖啡浆果经历一种叫做糖酵解的代谢过程，从葡萄糖中合成能量。这种能量有助于在长达四天的时间内分解果胶，而不是有氧发酵中的不到一天。这种延长的分解时间不仅更容易管理，而且赋予咖啡独特的风味和乳酸。
特色咖啡有各种形式，有氧和厌氧发酵的咖啡有助于将我们有着几个世纪历史的咖啡产业推向未来。这种持续创新是使与咖啡的工作、品尝和探索变得如此愉悦的原因。生产者和烘焙师不断找到方法来不断革新一个简单的种子，使每个版本都感觉全新。尽管人们欣赏经典咖啡，但激动人心的是尝试一些听起来非同寻常的东西。在我们繁忙的生活中，往往没有时间停下来观察，但特色咖啡提供了这个机会。制作美味的咖啡需要付出努力，在这段时间内，有机会观察、学习，并再次坠入咖啡的爱河。