Traditionally, coffee has been processed using three methods: washed processing, natural processing, and honey processing. In recent years, however, we have seen the emergence of some unconventional and alternative processing techniques, a seemingly endless number of ways to process coffee. From anaerobic fermentation to carbonic maceration, these experimental processing methods help to improve the flavor of coffee and even create new ones. They are done by targeting specific microorganisms and controlling different variables during fermentation. These variables include tank temperature, environment, time, yeast and bacterial esters, and more.
For example, to improve the texture of coffee and increase its creaminess and buttery mouthfeel, a brewing style is designed that highlights the presence of microorganisms such as Bacillus subtilis and Bacillus amyloliquefaciens . These microorganisms produce a final compound called acetoin, which is responsible for giving coffee its buttery flavor.
But even so, there are limits to the flavors that fermentation can produce. From there, the infusion of aroma and flavor begins.
Infusion is a technique that involves the purposeful introduction of other ingredients during processing to create new layers of flavor and aroma.
“It is the addition of specific ingredients and aromas. These can be essential oils, spices, acids, herbs, fruits, vegetables or any other ingredient. We must be able to detect the presence of these ingredients or aromas in the final drink.”
“Infusion can happen during fermentation, when the coffee is drying on patios, during storage or in barrels,” he adds. “Coffee can be infused when it is green, or after roasting, or even when the coffee is ground.” ( Saša Šestić, founder and director from ONA Coffee ).
In World Coffee Championships, the rules state that a competitor cannot use coffee that has had additives, flavors, colorings, perfumes or aromatic substances added between harvesting and extraction.
However, for consumers in general, infused coffee brings new experiences with surprising flavors and the demand for these products is growing every day and bringing new connoisseurs around the world.
Whether infused or just with conventional fermentations, there must be transparency and clarity in the marketing of these coffees with infused flavor and aroma.
One of the biggest concerns for producers is that they are growing their coffee in extreme conditions and cultivating rare and expensive varieties and may lose out in the future because of these infused coffees. But at the same time, even with the increase in demand for infused coffee, a large portion of consumers still prefer their coffee more natural. And the producer who embraces this innovation can also add even more value to their coffee.
These experimental processing methods appeal to younger consumers looking for new or more nuanced flavors in specialty coffees. It’s a premium market and appeals to the refined coffee consumer looking for a different experience with their beverage.
Infused and flavored coffees allow producers, retailers and roasters to offer a new type of product, personalized and exclusive. So why not support producers to achieve this? As long as there is demand for these types of coffee, more innovations will emerge and consequently an increase in global coffee consumption. And this is very positive for the market.
Although opinions and preferences regarding coffee infusion and flavoring are divided among industry professionals, there is clearly a market for these beans. Demand is high and continues to grow, particularly in countries such as China, South Korea, Japan and Saudi Arabia.
There is much to be explored, researched and discussed regarding infusion and aromatization in coffee, but one thing is certain, this technique has been pleasing many people and the demand for these products continues to grow.
Have you ever tried infused coffee? Leave your opinion about this type of coffee.
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