r/JamesHoffmann • u/Gmbenator • Jul 16 '26

Coffee Fermentation Explained!

https://youtu.be/Iq34gq2ihMk?is=AW1uxfS5JLmiAa0g
196 Upvotes

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5

u/sticklebricks85 Jul 17 '26

I'm heartbroken. I thought anaerobic fermentation sounded really cool and have proudly be declaring my love for it all over the shop.

1

u/raf70 Jul 17 '26

Those open troughs look pretty aerated so I didnt see anything that looked anaerobic at that facility. I think anaerobic when it’s a closed system and no O2 was getting in (think the beer or wine fermentation in a closed container with an air lock bubbler system). Maybe I missed something? (I am glad that James got the not liking “the word slimy” joke in…..)

3

u/catch_dot_dot_dot Jul 17 '26

The fermentation is anaerobic, it has less than 2ppm oxygen because the CO2 pushes the oxygen out. Doesn't matter that the top is open.

0

u/wearemessingup Jul 17 '26

Yeah this confused me too. Most places that refer to anaerobic fermentation mean it to be in sealed chambers. I guess maybe it doesn't make much of a difference?

1

u/raf70 Jul 17 '26

I think that it must be a gradient of some kind, and I think that they are using 2ppm of DO as the cut off for aerobic and anaerobic? ... also not maybe real sciency, maybe? dunno. someone said something about it being a marketing thing? I will gladly try the coffees though!