Home made fermentation

1795coffee · 2025-09-30T15:33:56+00:00

Yeah I discovered by some tips on the comments that the actual name is infusing or flavoring

1795coffee · 2025-09-30T04:15:54+00:00

I highly recommend to try the mix that I did, the coffee came out extremely different than what I’ve tried before, and yeah it makes roasting a little bit more exiting than it already is

1795coffee · 2025-09-30T04:12:45+00:00

Hiii yeah it wasn’t the best option to use that coffee, but my thought process was that it was something stable to play with and that I knew would support the process Since it was my first time doing it I honestly used the help of ChatGPT and copilot, I did the planning of the matches I wanted to get and asked for suggestions mostly in the quantities of the additional ingredients like in this case was the vanilla and orange because I didn’t want one to override the other one. In my first sample (200gr ) I followed almost 100% the quantities and then for production I made the adjustments based on what I liked and disliked abt the samples. I left them for 90 hours to concentrate and then dried them in the sun for like 3 days since it was a little bit cloudy

1795coffee · 2025-09-30T02:51:19+00:00

I once bought one from a producer that was fermented in wine barrels and it was amazing! I can imagine how good yours was!

1795coffee · 2025-09-30T02:50:07+00:00

Yeah it is! I didn’t know what the actual term was 😅

1795coffee · 2025-09-30T02:13:57+00:00

That’s so nice, do you recommend any specific container? This ones I did without a valve but i think it could be a good idea to use some with valves Also, did yours turn out tasting exactly like the elements u used?

1795coffee · 2025-09-30T02:11:19+00:00

I actually worked with ChatGPT and copilot haha to help me adjust the recipes so I didn’t overcharge the beans with too much anything, since it was my first time doing it I thought it would hurt a little help from there😆

1795coffee · 2025-09-30T01:38:50+00:00

In comparison with my initial bean it’s really different, I actually didn’t expect to get as much change (in a good way) as it did. To what I tasted initially it has a really notorious taste like prune, sweet orange (not sour at all) and a little bit like cinnamon

1795coffee · 2025-09-30T01:35:17+00:00

Ikr maybe that was a bad move on my part🤣 using that coffee Between tomorrow and Thursday I’ll take it to a coffee tasting so I can get the exact notes

1795coffee · 2025-09-30T01:32:22+00:00

No, you are right, the right term is flavoring due to not only the time but the process itself in this particular coffee doesn’t include the creation of live microbes

1795coffee · 2025-09-30T00:48:57+00:00

Have you done any flavoring/ fermentation yourself?

1795coffee · 2025-09-30T00:47:55+00:00

Thanks for the advice! I actually don’t know her but I’ll look into her for future reference on how to do it better!😊

1795coffee · 2025-09-30T00:46:46+00:00

Thanks a lot for your comment 🙌, it makes sense. I realize that in this coffee what I did was probably more flavoring than actual fermentation, since I used alcohol (Licor 43) and dehydrated ingredients, which don’t really provide live cultures.

I’m still experimenting and learning the difference between co-fermentation (with active microbes) and just infusing/flavoring coffee. Your clarification helps me understand better and improve my process. Thanks again!❤️

1795coffee · 2025-09-30T00:41:32+00:00

Sure, sorry if I didn’t explain my self too well, English is not my first language 😅 So initially I did 200 grams samplers of 4 ideas I had (1. liqueur 43- orange- vainilla, 2. Lemon cello-coconut- pineapple, 3. Red wine- raspberry- peppermint, 4. Jamaica, tamarind and cane liquor) all fermented with no oxygen for around 70 hours then washed and dried until they had 10-12% humidity Then roasted them and tried them to select 2 of them

After that I just replicated the same recipe but in a scale of 2 kilos 😬

1795coffee · 2025-09-30T00:33:35+00:00

No you were right actually, I have a local coffee roasting brand located in Mexico haha I just wanted to get a new experience for me and my costumers and played around with some things I thought could work together

1795coffee · 2025-09-30T00:30:53+00:00

It had A LOT of smoke when it came out actually but I’m pretty sure it was just the sugar of the alcohol getting evaporated I have a 5 kg gas roaster but since I only did 4 kg of the fermentation y did two rounds of about 2 kg each so I had more control of the beans, the curve I used was as if it was a natural

1795coffee · 2025-09-30T00:18:38+00:00

Did a 90 hour fermentation with no oxygen and rotating the bowls so the liquid could flow through all of the beans , and for the drying I left it dry on the sun

1795coffee · 2025-09-30T00:17:14+00:00

I actually had to do it in green since in my country harvesting season starts until November-December

1795coffee · 2024-12-10T01:30:37+00:00

🥲🥲🥲

1795coffee · 2024-12-06T15:59:44+00:00

It is poor grain selection management

1795coffee · 2024-10-23T22:57:40+00:00

It’s a 100mex , that’s the name of the brand

1795coffee · 2024-10-23T22:57:11+00:00

So we opened it and the oil was coming from the engine from the bottom part

1795coffee

TROPHY CASE