Aromatization of roasted coffee;
Artificial flavors are added to the coffee after it is roasted. Chilled coffee beans are placed in the mixer and the liquid flavors are slowly released from the atomizer. The standard rate is 2-3% and the whole process takes 5 to 30 minutes. One of the main components of liquid flavorings is propylene glycol, which helps coffee beans absorb flavors better. The Food and Drug Administration (US) recognizes propylene glycol as a safe dietary supplement.
Aromatization of green coffee;
The green grain absorbs odors easily, which means this property can be used for flavoring.
Today, the #aromatization of coffee in barrels has gone beyond isolated experiments. This is already a fashionable direction in coffee post-processing.
Adding flavors during fermentation;
Fermentation is part of coffee processing. The process takes place in the pectin layer around the grain. Microorganisms break down sugar to form new substances, and the grain absorbs them like a sponge. By controlling the fermentation, you can add the flavor you want to the coffee or change it drastically.
In the last few years, private producers have been experimenting a lot with new, unusual fermentation methods. For example, these include carbonic maceration, fermentation with the addition of additional bacterial cultures, fermentation with fruit or sugar.
fruit fermentation;
Coffee berries - whole or peeled - are placed in a closed tank to which a certain proportion of fruit or juice is added. The fermentation time and the temperature inside the tank are strictly controlled. Citrus, cascara, sugarcane juice are used as fruit supplements.
Bacteria and yeast that break down the pectin layer of the coffee fruit enter it from the external environment - water, soil, air. Because different coffee regions and different farms have different microclimates and environments, the types of microorganisms will also differ, and so will the taste of the coffee. Accordingly, a new flavor profile of the grain can be achieved if appropriate yeast or bacterial juices are added during fermentation.
Different types of microorganisms, both natural and artificially added, under controlled conditions (temperature, fermentation time, pH level) give coffee interesting, unusual flavor properties. For example, tropical fruits or strong alcohol notes. One of the most famous examples is fermentation with lactobacillus.
Cinnamon coffee;
Natural or artificial? Perhaps the most frequently asked question about coffee, of which cinnamon is one of the key flavor descriptors. Of course, this is not about coffee flavored with cinnamon after roasting, but coffee with cinnamon as an identifier obtained during processing.
Coffee producers can ferment coffee with a variety of additives, including cinnamon. This is done to improve the taste of cheap grain to position it as a new, unique product and sell it at a higher price.
However, two points must be taken into account. First, the green coffee is already roasted. The chemical composition will change, some "additives" will break down. Second, there are many ways to add "something" to coffee. Adding artificial flavoring is not the same as adding yeast juices during the fermentation process. Therefore, each controversial situation - pure coffee or already coffee plus "something" - is better to consider separately.