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PC 3.01 The Fermentation Tank

Please sign up for the course before starting the lesson.

There is no standardised vessel to use for coffee fermentations. Equipment varies from plastic buckets to plastic bags to bathtubs. At a larger scale, concrete tanks are used, sometimes lined with ceramic tiles, sometimes with stainless steel, or even painted. 

PC 3.0 What's in Chapter 3?
PC 3.02 The Fermentation Process
Back to: Processing > Flora

Processing

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  • Processing Prologue

  • PC 0.0 Prologue
  • Harvest

  • PC 1.0 What's in Chapter 1?
  • PC 1.01 The Harvest
  • PC 1.02 Mechanical Harvesters
  • PC 1.03 Ripeness
  • PC 1.04 Fruit Softening
  • PC 1.05 Reddening
  • PC 1.06 Brix
  • PC 1.07 Recap and Glossary
  • PC 1.08 Comprehension Test — Chapter 1
  • The Wet Mill

  • PC 2.00 What's in Chapter 2?
  • PC 2.01 - Cleaning and Separating
  • PC 2.02 Sorting
  • PC 2.03 Flotation
  • PC 2.04 - Pulping
  • PC 2.05 Drum Pulpers
  • PC 2.06 Disk Pulpers
  • PC 2.07 Screen Pulpers
  • PC 2.08 Interview with Ryan Brown
  • PC 2.09 Recap and Glossary
  • PC 2.10 Comprehension Test — Chapter 2
  • Flora

  • PC 3.0 What's in Chapter 3?
  • PC 3.01 The Fermentation Tank
  • PC 3.02 The Fermentation Process
  • PC 3.03 Temperature and Time
  • PC 3.04 Bacteria, Fungi, or Yeast?
  • PC 3.05 Filamentous Fungi
  • PC 3.06 Respiration and Fermentation
  • PC 3.07 Washing
  • PC 3.08 Wastewater Management
  • PC 3.09 - Wastewater Treatment
  • PC 3.10 Recap and Glossary
  • PC 3.11 Comprehension Test — Chapter 3
  • Controlled Fermentation

  • PC 4.0 What's in Chapter 4?
  • PC 4.01 Semi-Carbonic Maceration in Winemaking
  • PC 4.02 An Interview with Hugo Silva
  • PC 4.03 Carbonic Maceration
  • PC 4.04 An Interview with Jamison Savage
  • PC 4.05 Bag Fermentation — An interview with Nikolai Fürst
  • PC 4.06 Innoculation
  • PC 4.07 Kenyan Double Fermentation
  • PC 4.08 Fermentation in Kenya — An Interview with Mette-Marie Hansen
  • PC 4.09 Hot Fermentation — Interview with Petra Střelecká
  • PC 4.10 Lactic Processing
  • PC 4.11 Interview with Felipe Sardi, La Palma y El Tucan
  • PC 4.12 Recap and Glossary
  • PC 4.13 Comprehension Test — Chapter 4
  • Dry Processing

  • PC 5.00 What’s in Chapter 5?
  • PC 5.01 Naturals
  • PC 5.02 Interview with Anabella Meneses
  • PC 5.03 Quality Controls
  • PC 5.04 Sugars in Natural Processing
  • PC 5.05 Fermentation in Natural Processing
  • PC 5.06 Mechanical Demucilagers
  • PC 5.07 Flavour vs. Efficiency
  • PC 5.08 Pulped Naturals and Honey Processing
  • PC 5.09 The Short History of Honey Processing — With Francisco Mena
  • PC 5.10 Recap and Glossary
  • PC 5.11 Comprehension Test — Chapter 5
  • Drying

  • PC 6.00 What's in Chapter 6?
  • PC 6.01 Drying Patios
  • PC 6.02 Raised Beds
  • PC 6.03 Guardiolas — Mechanical Coffee Dryers
  • PC 6.04 Taints Caused by Improper Drying
  • PC 6.05 Interview with Rachel Peterson
  • PC 6.06 Measuring the Moisture Content of Parchment Coffee
  • PC 6.07 Water Activity in Green Coffee
  • PC 6.08 Ochratoxin
  • PC 6.09 Recap and Glossary
  • PC 6.10 Comprehension Test — Chapter 6
  • Dry Milling

  • PC 7.00 What's in Chapter 7?
  • PC 7.01 Silos and Bodegas
  • PC 7.02 An Interview with Marta Dalton
  • PC 7.03 Hulling
  • PC 7.04 Screening — Size-Grading Green Coffee
  • PC 7.05 Density Sorting
  • PC 7.06 Bagging, Super Sacks, and Shipping Containers
  • PC 7.07 An Interview with Diego Lara of GrainPro
  • PC 7.08 Recap and Glossary
  • PC 7.09 Comprehension Test — Chapter 7
  • Processing Final Assessment

  • PC 8.01 A Final Word
  • PC 8.02 Final Assessment

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