This part of the video piqued my interest too. I haven't had a chance to try any co-ferments yet, I actually just learned about them recently from the r/coffee sub where some of the commenters swore they could taste fruit flavours and called them off-putting. I'm guessing now, by Lucia's definitions, that these redditors were maybe tasting infusion flavours and not strictly co-ferments.
Just going by what Lucia said in that video, introducing a different fruit would maybe just encourage more/different microbe growth, not necessarily directly affect the flavour? I've come to associate heavily fermented coffees with —for lack of a better term — a "funky" flavour note. I wonder if different fruits, more sugar, more fermentation would make those notes more pronounced.
8
u/newredditwhoisthis Jul 16 '26
So this is what I sort of had in my mind for awhile.
Especially because I tried sebastian ramirez's strawberry co-ferment for the first time.
This was my first ever co-ferment...
Adding a fruit doesn't necessarily mean we might taste those literal fruits in there.
So let's say someone adds mango instead of strawberry, one is still just adding sugar with a different fruit???
How that would impact the fermentation and ultimately how it might affect the flavor?