The Difference Between Natural and Washed Coffee, 72 hour "Anaerobic" Process Coffee

Рет қаралды 43,135

Жыл бұрын

What's the difference between a Natural and a Washed coffee? What makes coffee anaerobic? How is an Anaerobic Washed different from a regular standard Washed coffee?
During January through March 2021 I lived on a coffee farm in Kona, Hawai'i. Most of my job involved working with the baby plants in the nursery, but I also got to witness the tail end of harvest and learn about coffee processing firsthand.
I made this video to show the answers to the coffee questions above for anyone who hasn't had the opportunity to see it in person.
This video shows the process for:
0:44 Natural coffee with extended 72 hour "Anaerobic" Fermentation
6:37 Washed coffee with extended 72 hour "Anaerobic" Fermentation
8:55 Standard Washed coffee (no extended fermentation)
*NOTE: I often use "coffee beans" and "coffee cherries" interchangeably in this video. Excuse the semantic mistake - you know what I mean. Also FYI, it was the tail end of harvest so the lots are very small and the picking wasn't the most rigorous (ie: some of the cherries we processed were less-than-perfectly-ripe).
Questions, reflections, reactions?
Comment below to let me know what you think!
Video shot and edited at Kona Farm Direct, February 2021

Пікірлер: 152

@FernandoHernandez-xq1zi Жыл бұрын

This is the most important coffee video on this platform this year. Thank you!

@puddingstar2340 Жыл бұрын

Absolutely Correct ✅

@roasterkat Жыл бұрын

❤️‍🔥you’re too kind, my friend. Grinder reviews coming soon😜

@joconnell 6 ай бұрын

This is a fab vid, thanks so much for the visual explanation!

@roasterkat 5 ай бұрын

You're so welcome!

@mickymickeyt 9 ай бұрын

This is one of the best videos.

@roasterkat 9 ай бұрын

Thanks so much! Glad you liked it

@charles_the_elder Жыл бұрын

Wow, great video! I learned a lot, thank you.

@roasterkat Жыл бұрын

Thanks so much :)

@HoonsCoffee Жыл бұрын

what a great video Kat! Thank you!

@roasterkat Жыл бұрын

Thanks so much!

@Pilwarhol 9 ай бұрын

This is such an amazing good autodidactic video!!

@roasterkat 9 ай бұрын

Thanks so much! Glad you enjoyed.

@charlesyu1225 Жыл бұрын

a really nice video for us to learn more knowledge about the coffee! thanks for the effort!

@roasterkat Жыл бұрын

Glad you liked it!

@Wings_nut Жыл бұрын

Great explanation. It's always been one of those "inquiring minds want to know" kind of thing. Thanks, Kat 👍

@roasterkat Жыл бұрын

❤️‍🔥👍🏼

@SudeepDSouzaJ 11 ай бұрын

Awesome video.. Started brewing this year. Your video has given me a lot more information on the different processing methods. Thank You.

@roasterkat 11 ай бұрын

Glad it was helpful!

@pack.50milkst 10 ай бұрын

So amazing to get to see this

@roasterkat 10 ай бұрын

Thank you! Maybe some day I can come to Thailand and see it with you :)

@pack.50milkst 10 ай бұрын

@@roasterkat we should definitely do it 🙌

@amielterence 6 ай бұрын

One of the few videos that gives live footage of the processes. So much easier to understand the why's behind the what's> Thank you

@roasterkat 5 ай бұрын

Glad it was helpful!

@keithstehling3586 11 ай бұрын

Living in Kona must have been quite the experience. Great video... thanks for sharing

@roasterkat 11 ай бұрын

It was an experience, that's for sure. Thanks so much, and glad you enjoyed!

@KS-kp2ci 6 ай бұрын

Great video thanks guys

@roasterkat 5 ай бұрын

Glad you enjoyed it!

@lalaboid Ай бұрын

This was so useful and well-explained! I’ve always wanted to know the difference between the two.

@roasterkat Ай бұрын

Glad it was helpful! Thanks so much for watching

@La_La_La3 9 ай бұрын

Thanks for the video. I have found that natural anaerobic is my favorite.

@roasterkat 9 ай бұрын

Yum! What do you love about it?

@La_La_La3 8 ай бұрын

@@roasterkat LOL I am not that much of an expert to figure that out (although I wish I am). I just found that all the coffee I like the most from B&W was always processed that way. I recently did the coffee taste test hosted by James Hoffmann and while I did know which coffee was from which roaster, we did not know the coffee's origin or process. In the end B&W one was the clear winner for me and I found out it was natural anaerobic.

@sajjadisayyedali966 6 ай бұрын

Great, learnt so much today❤

@roasterkat 5 ай бұрын

Glad it was helpful!

@KrishnenduKes Жыл бұрын

Finally found you from Instagram. Nice video. This is pretty much what I experienced when I was at the producers. But on a larger scale.

@roasterkat Жыл бұрын

Glad you found me! Hope you liked the video:)

@KrishnenduKes Жыл бұрын

@@roasterkat Very informative yes. Somehow, your reply did not show up in my notifications. KZfaq is terrible in notifications!

@erharddinges8855 9 ай бұрын

Pictures tell more, very well made!

@roasterkat 9 ай бұрын

Thanks so much!

@mansooralsheyoukh9318 2 ай бұрын

Awesome video!

@roasterkat 2 ай бұрын

Glad you enjoyed it!

@cloudyview Жыл бұрын

I thought I knew a lot more than I actually did. Thanks for the lesson! Natural anaerobic has been my jam for quite a while 👍

@roasterkat Жыл бұрын

There’s always more to learn! And glad you’re enjoying it.

@dkitur8398 2 ай бұрын

It was a great new lesson. Which product is most preferred by customers

@geoffc376 8 ай бұрын

Great vid! 💯

@roasterkat 8 ай бұрын

Thanks! 😃

@carloangelomarquezdiaz3837 Жыл бұрын

nice information thanks master ❤

@roasterkat Жыл бұрын

🤝

@daniell.raharitahiana5727 4 ай бұрын

Thanks for the informative video! It's interesting how the term "Anaerobic" can mean very different things in this context. Sure, ultimately it's just fermentation in a low-oxygen environment, but there's quite a difference between, for example, a partially sealed plastic bag and a pressurized tank with a one-way valve to release excess pressure. It'd be interesting to see how different oxygen levels during the fermentation might affect the final product, though I'd imagine it wouldn't be easy to isolate that single variable.

@roasterkat 3 ай бұрын

Interesting questions. Yes there may be a difference between a partially sealed plastic bag and a tank, though the barrels with bubblers you are referencing are not pressurized. The bubblers don’t control pressure - they just release CO2, which is a product of the fermentation. But they are not pressurized. In fact, a sealed plastic bag will build more pressure than a barrel with a bubbler (because the bubbler actually lets pressure go). There’s for sure a difference in fermentations controlled well and those controlled poorly, but I think that’s more about method than materials imho

@joymalalaimayum3694 6 ай бұрын

Thank you

@roasterkat 5 ай бұрын

You're welcome!

@deadruss7574 10 ай бұрын

My first taste of an anaerobic was a washed. When I tried a natural anaerobic sometime afterward, the intensity and pungency took me off guard. I know more factors come into play when it comes to arriving at that final taste in the cup, but I figure your video helped me understand a range of contributing variables between the two processes. Thank you! Hope to see more videos like this surrounding the beans and their environment ❤

@roasterkat 10 ай бұрын

So glad I could give a little clarity and context to your experience. Thanks for sharing your story! And yes, I have lots more videos from different farms. I just have to get around to editing it someday... :)

@eddiefalcon8316 5 ай бұрын

What was the method of preparation for the coffee?

@andrewmurdoch6116 6 ай бұрын

Cool.

@roasterkat 5 ай бұрын

Thanks much!

@cesarserrano2676 2 ай бұрын

Thanks a lot for this usefull information!! What are the differences among them? Thanks again!

@roasterkat Ай бұрын

I explain the differences in the video so you can watch and learn from there. Thanks!

@tristanleslaymusic 5 ай бұрын

I discovered natural coffee a month ago and it has totally changed my life. I love to see how it's made or at least how you guys make it thanks! I assume you can also make naturals without the extended fermentation right?

@roasterkat 5 ай бұрын

Nice! Naturals are a fun world to get into. And yea, so you absolutely do naturals without an extended fermentation. Most naturals don’t have a specific controlled fermentation step, as far as I’ve seen. They go from being picked (maybe rinsed off to clean/float off the bad stuff) and then right out to dry.

@ccavila Жыл бұрын

Kat! Thanks for the knowledge. Q: What type of yeast did you guys use? All the best!

@roasterkat Жыл бұрын

I’m not sure which yeast this was. They had a few and would use whichever was most handy.

@pavelgrebnev3868 10 ай бұрын

thanks for the video, it's great that we can literally see the proccesses. one question though. is it enough sugar/carbonhydrates in the bag with unwashed (not pulped) coffee for the yests to make the fermantation go on? isn't the cherry skin a barrier that complicates things for the yeasts? or maybe you add sugar/something sweet?

@roasterkat 10 ай бұрын

Great question - we didn't add any sugar/sweetness to these fermentations. And yes, the skin adds a barrier to the sugars, but yeast and bacteria are small and multiply very quickly, so they get into where the sugar is without problem. When you pick the coffee cherry from the tree, that opens a little hole - kind of like when you pull a grape from the stem. That's enough of an opening for them to get in and kick fermentation off strong, especially when they're in a bit of water like we added to the bag.

@pavelgrebnev3868 10 ай бұрын

@@roasterkat thanks for the inside! )

@sokhnacheikhbethiothioune7602 Күн бұрын

da ngeen con torop koulen ko deflo niii ? lolen guiss yaak ko! waay wuuu way

@GadgetsGearCoffee 8 ай бұрын

the washed anaerobic fermentation, is it actually a honey washed? as there seems to still have some mucilage on it which would carry some of the fruit's sugars as well to be helpful during the fermentation

@roasterkat 8 ай бұрын

Good question, and it probably depends on the producer- some might call it honey but we called it washed. It didn’t really have any mucillage left on the parchment as we used heavy water to rinse it away.

@jamesc6629 2 ай бұрын

Great video thank you so much for making this! Does anyone know what type of yeast is being added? Is that just regular baker's yeast?

@roasterkat 2 ай бұрын

Thanks much! I wasn't told what yeast this was, as the person doing these fermentations was experimenting with a few different types. It's not baker's yeast though, it's more likely a strain of brewers or wine yeast.

@jamesc6629 2 ай бұрын

Thank you!

@adilchahbiFB 2 ай бұрын

Greetings from Morocco 🌿🇲🇦 ☘️🛎👍

@roasterkat Ай бұрын

Hello 👋

@charlesyu1225 Жыл бұрын

would like to know more about coffee trees planting 😁 !

@roasterkat Жыл бұрын

Okay! I have still have video from my time on the farm. I’ll try and dig it up haha

@toddemery1606 2 ай бұрын

Learning all the work that goes into coffee makes that specially price tag worth it. (side question: do you participate in Leaderboard coffee?)

@roasterkat Ай бұрын

Totally! And yea, I love Leaderboard. It’s a great sensory exercise. You?

@lukewid Жыл бұрын

I always hear about fermentation in terms of hours, are there pre and post brix measurements and a target window for final gravity? I like anaerobic processed coffee but the boozy/bitter easily overwhelms the desired flavors for me lately.

@roasterkat Жыл бұрын

Everyone does it a little differently. When I was studying with Lucia Solis we measured Brix, but only to see trends - not for a definitive numerical value. Though some producers do use predetermined parameters. I don’t know about final gravity. And I’m with you - I’m on a Washed coffee kick right now myself haha

@lukewid Жыл бұрын

@@roasterkat Thanks for the response! Do you have any washed coffee recommendations outside of B&W stuff?

@SpencerLupul Ай бұрын

the footage was really cool. is there a significant difference in energy usage between the different processes?

@roasterkat Ай бұрын

Thanks much! What do you mean by energy usage? Not quite sure what you’re asking.

@SpencerLupul Ай бұрын

@@roasterkat maybe it’s not measurable, but in terms of resource needs (electricity, heating, water, etc), go get an idea of the C02 impact of each process?

@johntadros1210 10 ай бұрын

Hello Kitty, is it possible for me to ask about added yeast? What type is it and is it ready-made yeast for sweets and baked goods?

@roasterkat 10 ай бұрын

I didn't see the bag, but I think it was mostly wine-making yeast - not baking yeasts.

@jonathanlwowski3893 5 ай бұрын

If you place anything with flavor during the anaerobic fermentation process will the beans take on that flavor?

@roasterkat 5 ай бұрын

Not necessarily. It’s more complicated than that and producers are just on the front end of figuring out what works and what doesn’t. It’s a whole new world!

@user-uq4xm9oe3n 7 ай бұрын

Hi can i ask what yeast did you use? Yeast for baking is good?

@roasterkat 5 ай бұрын

I didn’t see the package of yeast so I’m not sure. And no, it’s not baking yeast. It was a brewing or wine yeast.

@zaki-pq1ps 10 ай бұрын

is there a reason why they directly place the cherry on the floor instead of laying a tarp?

@roasterkat 10 ай бұрын

It's a drying patio - the only use for that space is drying coffee. Tarps would be unnecessary!

@jakobw135 8 ай бұрын

What do you call the process where the raw beans are first put into a vat of water where the ones floating to the top are discarded, and the rest are are fermented by some process?

@roasterkat 8 ай бұрын

That happens in nearly every process - it’s called “floating” and it removes coffees with higher density (the ones that float) out of the mix before the coffee is actually processed.

@mamaharumi 4 ай бұрын

I hadn't realized how much water is used for coffee production. Is there anything done to reuse or lessen wasted water? Seems like that would be important for many of the countries that produce coffee.

@roasterkat 3 ай бұрын

It depends on which country, but that is for sure a concern, especially as the climate changes. Some producers are going more toward natural and honey coffees, or lightly washed to minimize water. But the water post-fermentation is toxic and must be treated before being reused for anything.

@Uncensored-Updates 2 ай бұрын

What is the use of fermentation because in my country we only sun dry

@roasterkat Ай бұрын

Fermentation causes different flavors. It’s okay if you only aun dry - different people like different coffees, and different methods work in different places!

@user-rx8ct6fr3u 10 ай бұрын

Would you be able to share how much cherry to activated yeast is used

@roasterkat 10 ай бұрын

To be honest I don't remember, and I don't think we measured the yeast-to-cherry ratio. This was at the very end of harvest so we were just using whatever cherry we had and whatever yeast we had left over. (Though I would recommend farmers measure if they do it themselves to track results!)

@SebastianGomez-mu8bd 10 ай бұрын

What is the profile of coffee washed and with an anaerobic process... it is more fruits what @rosterKat

@roasterkat 10 ай бұрын

It depends on the coffee - but I'd say generally clean and complex, not necessarily fruity. It's still a washed coffee, so it's not fermenting with the coffee cherry on it, which is the process that creates the fruitier flavors.

@yamicanada 10 ай бұрын

❤❤❤

@roasterkat 10 ай бұрын

Thanks for watching!

@yosephalemayehu6890 7 ай бұрын

Call me old school but what us the need for the yeast? Is it simply to expedite the process or is does it have any impact on the quality of output? Here, for washed coffee, fermentation is in tanks with water up to 72 hours. Natural is done over the high beds. No yeast in both methods. Anaerobic, I have to check again, but I dont recall yeast in that as well.

@roasterkat 7 ай бұрын

Yeast is present in the air, on the ground, on the plants, on you and me! Yeast and bacteria are what drive fermentation. Here, we are using a specific yeast to basically take over the fermentation from any native yeasts and bacteria so we get a more uniform, consistent product. You don’t have to inoculate with commercial yeast, but it helps jump-start the fermentation and ensures that it’s being driven by the yeast/bacteria that you want present (ie: the ones that make the flavors you want). Hope that helps!

@Uncensored-Updates 2 ай бұрын

Is brazil also doing the same thing?

@roasterkat Ай бұрын

Some people, yes

@jakobw135 5 ай бұрын

Does the HONEY PROCESS begin with the DRY or NATURAL process?

@roasterkat 5 ай бұрын

I’m not quite sure what you mean by “dry versus natural.” But overall, neither. Honey processing is its own processing method from Start to finish. It gets depulped, but then it’s a process in itself. Does that clarify a little?

@onixtheone 5 ай бұрын

Is it still anaerobic if oxygen can still get in the bag? I suggest a one way valve and stainless steel containers

@roasterkat 5 ай бұрын

Fermentation is by definition anaerobic (science) so yes I would say it is still anaerobic.

@gerassimos.fourlanos Ай бұрын

What kind of yeast is used in this process?

@roasterkat Ай бұрын

Many types of yeasts can be used - different farmers/producers will use different kinds. But there are specific yeasts developed for coffee processing that many producers will use.

@anwarsharif7853 7 ай бұрын

Can you please tell me difference between washed and honey processed

@roasterkat 7 ай бұрын

Check my YT Shorts - I have a 10second video that explains it🤣

@tw-77038 Жыл бұрын

Daily sharing always let me see new things at home and abroad, I wish my friends happy and safe🌮🍵🧃🧉🤟😃🥙🍿

@roasterkat Жыл бұрын

Have a nice day!

@philipptouboul 4 ай бұрын

Isn't the washed Anaerobic more like a honey Anaerobic in this case?

@roasterkat 3 ай бұрын

Not in this case, because we fully wash it after the fermentation.

@StefanusGoana 10 ай бұрын

Whst is the yeast you are using?

@roasterkat 9 ай бұрын

I wasn’t informed - it was a secret🤫

@StefanusGoana 9 ай бұрын

@@roasterkat haha.. thx

@drnunocsousa 10 ай бұрын

it was 100g of yeast for how much lbs of coffee? thanks

@roasterkat 10 ай бұрын

We didn't weigh it, but you can see how much is in the bag. Probably around 30-40lbs I would say

@drnunocsousa 10 ай бұрын

@@roasterkat thank you

@Sayit9297 8 ай бұрын

How does the anaerobic fermentation affect the flavour of the coffee?

@roasterkat 8 ай бұрын

It usually bumps up the intensity of the flavors, especially acidity

@Sayit9297 8 ай бұрын

@@roasterkat does it make the fruity notes punchier?

@onixtheone 5 ай бұрын

@@Sayit9297if you want fruity punch I recommend high quality Kenyan coffees

@jakobw135 7 ай бұрын

What is the HONEY PROCESSED coffee about?

@roasterkat 7 ай бұрын

It’s somewhere between a natural and washed. The skin is removed but some of the fruit (called mucilage) is left on for the drying. Does that help answer your question?

@jakobw135 7 ай бұрын

@@roasterkat Yes. Thank you for answering the question. Can a NATURAL process precede and be combined with - a HONEY PROCESS?

@mamaharumi 4 ай бұрын

I'm not a fan of naturals or honeys anymore (anaerobic or otherwise). They have a particular taste and feel that I don't like. I much prefer a fruit forward washed. Very cool to see how it's done, though.

@roasterkat 3 ай бұрын

For sure - however as you mentioned the washed are usually worse for the environment. Maybe worth getting yourself to enjoy naturals haha

@Military_stroy 6 ай бұрын

I have coffee bean ,fermentation 30 day from indonesia Bondowoso Republic Coffee

@roasterkat 5 ай бұрын

Very cool. Enjoy!

@Military_stroy 5 ай бұрын

Maybe you want buy my coffe bean?

@lotusfarm68 5 ай бұрын

Sale me

@Sheeesh66666 8 ай бұрын

You have to ferment with a lid!!!!! What you call anaerobic us metabollically already quite aerobic and heavy on lactic acids. Also, you should use enzymes.

@roasterkat 8 ай бұрын

Why do you need a lid when the entire bag is closed from oxygen?

@cleancutguy1892 7 ай бұрын

I bet that coffee beats the heck of starbucks shitty bitter coffee.

@roasterkat 7 ай бұрын

I would say so 😜

@igorverdes 8 ай бұрын

That’s a lot of bacteria farts 💨 in those bags.

@roasterkat 7 ай бұрын

True!

@ikomangsito2315 9 ай бұрын

hallo roaster katgreeting from bali im komang from bali i would like to know abaout natural proces becaus im parmerbali kopi my i know your email adres?

@roasterkat 9 ай бұрын

You can find my email through my Instagram

@user-uq4xm9oe3n 7 ай бұрын

Hi can i ask what yeast did you use? Yeast for baking is good?

@roasterkat 5 ай бұрын

I was never told the exact type of yeast. I think it was something for wine or beer brewing, not baking yeast.

@user-uq4xm9oe3n 7 ай бұрын

Hi can i ask what yeast did you use? Yeast for baking is good?

@roasterkat 5 ай бұрын

I was never told the exact type of yeast. I think it was something for wine or beer brewing, not baking yeast.