Exploring the Wild Side of Coffee - Funky Flavors and New Techniques

Exploring the Wild Side of Coffee - Funky Flavors and New Techniques

The rise of unconventional flavor notes in specialty coffee, driven by experimental processing methods like anaerobic fermentation and carbonic maceration, has sparked debate among coffee enthusiasts and professionals. These methods often result in 'funky' tasting notes such as wine-like, fermented, and even vegetal flavors. This exploration into novel sensory profiles raises questions about the balance between traditional and innovative tastes in coffee. Insights from industry experts Pil Hoon Seu and Ildi Revi highlight both the opportunities and challenges that come with these avant-garde flavors, suggesting a nuanced approach to embracing and marketing these unique characteristics without overshadowing the coffee's inherent qualities.

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