Protocols and Control Curves
Controlled fermentation is the process that most impacts specialty coffee's sensory profile. Here we document every variable: pH, temperature, time, yeast type and final cup result.
* Reference data. Real experiments will be published soon.
Green coffee in fermentation: myth or opportunity? (Lot 15 Verdolento)
Temperature influence on anaerobic fermentation
Fermentation with Saccharomyces cerevisiae
Comparison: 48h vs 72h vs 96h
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