Coffee aeration, akin to techniques used in the wine industry, involves introducing air into brewed coffee to alter its flavor and aroma profiles. This practice, while common in wine tasting, is less prevalent in the coffee industry but shows potential for enhancing sensory experiences. Coffee professionals, such as Eldric Stuart, founder of Aesir Filters, and Eliza Grassy, co-owner of Chemex, are experimenting with aeration to achieve a more rounded and subtle flavor in coffee. The process can be as simple as swirling coffee in a glass or using specialized devices like the ChemAer. Although not widely adopted in specialty coffee shops, aeration could become a significant trend, especially as consumers seek new and unique coffee drinking experiences.
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