Hello!! I'm Coffee Fanatic Hitomi !!
This is the last article about production processing!
So far we've explained washed, unwashed, pulped natural, etc., but the industry has evolved so rapidly since the 2010s that we're now seeing a lot of processes that are hard to understand. Most of these production processes have models, and in many cases, ideas are drawn from food industries that involve some kind of fermentation, such as the wine, cheese, spirits, beer, and sake industries.
Well, it's quite difficult to create something from nothing, so it seems that efforts in other industries are a source of inspiration!
So, for the last topic of production processing, I would like to talk about infused coffee, a flavor addition technique.
So far we've explained washed, unwashed, pulped natural, etc., but the industry has evolved so rapidly since the 2010s that we're now seeing a lot of processes that are hard to understand. Most of these production processes have models, and in many cases, ideas are drawn from food industries that involve some kind of fermentation, such as the wine, cheese, spirits, beer, and sake industries.
Well, it's quite difficult to create something from nothing, so it seems that efforts in other industries are a source of inspiration!
So, for the last topic of production processing, I would like to talk about infused coffee, a flavor addition technique.
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