How does fermentation impact your cup of coffee? Fermentation in coffee processing may be one of the most misunderstood fermentation mediums. But, VinePair notes, “The fermentation process is critical to shaping a coffee’s flavor because, like wine, it produces the cup’s acidity and fruit notes through the breakdown of sugars by yeast and bacteria. Because coffee cherries start to ferment soon after picking, how the farmer or local cooperative handles that process has a direct impact on the coffee’s eventual flavor. Processing methods vary by geography, climate, logistics, and tradition, but the three main types are natural, honey, and washed.”

Read more (VinePair)

The coronavirus outbreak forced coffee prices to spike in April, with coffee futures estimated to rise 15% in May. Though prices are high, coffee farmers internationally are suffering. The COVID-19 lockdown in Colombia is disrupting coffee exports, the lockdown in Brazil is causing container shortages and a locust invasion in East Africa is hurting harvests. Despite rising prices, consumers are still purchasing coffee. CNBC analysts suggest the price increase could be short lived, as coffee shops reopen again and the public begins consuming stockpiled coffee supplies.

Read more (Food Dive)

This morning, you probably had a cup of one of the most popular fermented beverages: coffee. The Growler magazine article “Science of Coffee: the changing chemistry of coffee beans from farm to cup” details how coffee makers have embraced fermentation in recent years “to take maximum advantage of beans’ unique potentials. … The fickle nature of fermentation’s microfauna plays a bigger role in coffee than even many coffee industry people understand.” One coffee company founder shared the story of buying a unique variety of Colombian coffee with incredible flavor. When he bought the brand a year later, the flavor wasn’t as good. The reason — the bean grower started making good money off the coffee, and upgraded the wood fermentation tank to a stainless steel tank. “That totally changed the coffee.”

Read more (The Growler)

“To meet the growing demand for fermentation expertise within the food industry,” an updated edition of the textbook “Microbiology and Fermentation of Foods“ has been released by author Dr. Robert Hutkins, a professor at the University of Nebraska-Lincoln and member of the International Scientific Association for Probiotics and Prebiotics. The book was first released in 2006 during a time Hutkins said fermentation was considered an old science, “with nothing new to be learned.” There were few universities offering specific fermentation programs. But recent microbiological advancements — and growing consumer interest in fermented foods — means more people are seeking fermentation expertise. The new edition includes chapters in distilled spirits, cocoa, coffee and cereal products. Hutkins notes scientists across multiple fields are studying fermentation today, from nutritionists to biochemists to archaeobiologists.

Read more (International Scientific Association for Probiotics and Prebiotics)

Peet’s Coffee is the second major coffee brand adding kombucha to their portfolio. The craft coffee company announced that it acquired major stake in Revive Kombucha. Revive grew 168% in the last year, and the latest financing will likely help Revive capture the national market. The kombucha will be sold in more than 15,000 of Peet’s grocery store locations. Eric Lauterbach, President of the Consumer Division at Peet’s Coffee, said kombucha is a natural fit since consumers tend to love both coffee and kombucha.

Read more (PR Newswire) (Photo: Revive Kombucha)