Hi Hive Lover
After two days ago I discussed about fermented coffee,
I'm talking about this fermented coffee as a continuation of my discussion with @leaky20 in my "Interesting Post" about fermented coffee with the distillation process. All off you have appreciated this post before, especially appreciated by @cinnccf in his post, - 3Cs Coffee Curation: No. 50.
On this occasion I will review about fermented coffee which is done by grinding process.
Fermented coffee still uses the Arabica type which has a high acidity level. This gives the totality of the unique fermented coffee taste that will be produced, because in the chemical process, gas formation will occur by microbes, microorganisms will also convert the sugars and acids contained in each coffee bean.
The unique taste of fermented coffee will be coffee with a sour taste, like wine and leave a sweet taste like "creamy" on the tongue of everyone who sips it. You will not be able to imagine the "taste", if you have never tasted it.
In fermented coffee by grinding, the coffee beans are ground immediately after roasting and this is the same as the usual post-harvest process. The stage is after the coffee beans are ripe and harvested, then washed. Furthermore, the coffee cherries are soaked in a fermentation tank containing fermented water for a certain time and a certain temperature, then roasted and ground, then brewed by pouring hot water to sip. This process also applies to fermented coffee by distillation, but after roasting it is not ground, but distilled and will produce droplets of coffee essence and then packaged in bottles to keep the taste unchanged and do not need to be brewed again or can be consumed directly by coffee connoisseurs.
In fermented coffee by grinding, after grinding, it needs to be stored in a powder jar or packaged in paper packaging in the form of a craft type coated with polyethylene plastic that functions in hot gluing, it's like packing tea bags on your kitchen table.
If you order fermented coffee with the "Wine Coffee" menu in coffee shops, a barista will serve you a small bag of fermented coffee grounds in a package that is placed on the rim of a tall glass and a teapot that has a small and long neck like a goose's neck. hot water that has been boiled with the volume of water the size of the glass. I'm curious, why does the teapot have to be a small and long neck?
According to the explanation of a bartender there, it turns out that the small and long-necked teapot functions so that the hot water that is poured into the coffee powder package will be evenly distributed. This will not happen if you do not use a teapot that does not have a small and long neck. The water will overflow and the droplets will flood the glass, not drop drop by drop into your coffee cup.
The way to pour it is to pour it slowly, little by little until all the coffee grounds are wet. The first splash of water is just to wet the coffee grounds, after the powder is wet, we need to wait for 2 minutes, for the coffee grounds to expand. Subsequent splashes should also be slow and little by little to produce proportional drops of coffee. It's fun waiting for the process to finish.
After all the hot water showers produce the last drop and you have a full glass of your coffee wine, then you just need to get rid of the powder packaging on the glass and immediately can sip some very good coffee. The taste of the coffee is soft, more bitter than the taste of regular coffee, a little sour and there is really a creamy sweet taste left on the tongue.
Then where are the similarities and differences in the taste of ground and distilled fermented coffee?
Ground fermented coffee, the taste is similar to fermented coffee with distilled; namely the softness of the taste, the sourness and the bitterness. The difference lies in the creamy sweetness that lingers on the tongue, I don't find that sweetness in distilled fermented coffee. Because the fermented coffee that is distilled is served cold, it has a more "biting" feeling in your mouth and tongue. Ground fermented coffee is also highly recommended to be enjoyed hot. You have to make sure that you never drink both of them with any mixture, because that will spoil the authentic taste of your coffee.
Here are some photos when I drink this delicious coffee;
I highly recommend that you all try it immediately. What do you think?
