The thought of fermenting coffee beans by feeding them to small cat-like civits or large elephants only to collect them again at the other end of the digestive process sounded unappetizing and cruel ...

Coffee fermentation microbiology is a dynamic field that explores the integral role of microbial communities in the transformation of coffee cherries into high-quality beans. Microorganisms, including ...

"Anaerobic fermentation, carried out immediately after harvesting and before drying, is not a traditional process. However, coffee growers and experts have been seeking knowledge about the process ...

Instead of coffee beans, Minus Coffee is taking ingredients such as chicory root, dates, and lentils, which undergo a fermentation process that its founder claims precisely replicates the taste and ...

Koji is a culinary keyword these days. It is the beneficial mold used to make most fermented foods in Japan such as miso, soy sauce and sake. Now chefs all over the world are experimenting with koji ...

Supposedly the wild civet derived coffee tastes better because the animals do the original selection, thereby weeding out the poor quality sources. The caged animals eat what they're given which will ...

Singapore-based Prefer Coffee is using fermentation to upcycle food waste and make coffee-like drinks. DJ Tan, cofounder of the Singaporean startup Prefer Coffee, pops open a bottle of oat latte and ...

When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an important, positive role in this process.

ST. LOUIS — Mark Schwarz, a St. Louis native, is no stranger to yeast. He co-founded Omega Yeast, a company that supplies craft yeast strains to brewers across the globe, with business partner Lance ...

Fermentation is magic. Happy, helpful bacteria nosh away at whatever edible they set upon. Deliciousness results. Beer and wine are the most obvious examples of fermentation’s wonders. But, for lesser ...