Ferment
15 09 2009Posted by Robert @ 10:01 am
Taste defect caused when the whole cherry begins to go off (ferment) after the fruit is picked – it took too long to get to the pulping station and the fruit started to “rot”.
Authors Note: Definition courtesy of Alistair Durie
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“Ferment” and “Fermentation” are terms with very different meanings – the one you are describing is over “fermentation”, happening after the coffee is pulped of its fruit and left in the fermentation tanks for too long. “Ferment” is quite different – it is a taste defect caused when the whole cherry begins to go off (ferment) after the fruit is picked – it took too long to get to the pulping station and the fruit started to “rot”.
Frankly, I would really like to see you get your terms correct before you publish – there is enough misinformation in coffee already, we don’t need more!
I wanted to Terminology pages be something almost wiki like that if you found a better definition you could submit it. But I had a lot of trouble finding a way that one people could submit and two people couldn’t vandalize. That being said if anyone comments on a term they don’t agree with I would certainly change the term of reference if I was in the wrong.
Thanks for you input Alistair I will certainly change this. Unfortunately I wish I could spent more time on this blog and learning about coffee, but as of yet it is still a something I can only get to in my off time.