Tag: Coffee fermentation

Over 700 volatile and nonvolatile compounds contribute to coffee's flavor, a complexity heavily influenced by the diverse microbial communities—including yeasts, bacteria, and fungi—that interact with the beans during processing. These microbes are integral to the transformation of a coffee cherry into the rich and aromatic beverage we know and love.

While you won't find active yeast in your roasted and brewed cup, a complex fermentation process involving yeast is a critical, natural step in producing almost all coffee beans. This microbial activity, which also involves bacteria, plays a significant role in developing the unique flavor and aroma of the final coffee.

Did you know that yeast is a fundamental part of coffee production, actively breaking down the fruit pulp during fermentation on the farm? However, a crucial question for many is: does ground coffee contain yeast after the beans have been roasted? The answer is a clear no, and understanding why reveals the critical role of processing and roasting in your daily cup.

While lactic acid is naturally produced during the fermentation of coffee beans to create specific flavor profiles, the question, 'Does coffee produce lactic acid?' within the human body requires a separate answer. This common point of confusion separates the microbiological process during harvest from the physiological effects of consuming caffeine.