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Associate Professor Nguyen Duc Luong (left) introduces the complete “eco-friendly coffee” product |
The production of coffee using the wet method, also known as fermentation, is the result of research conducted by the Department of Biotechnology at Ho Chi Minh City University of Technology, led by Associate Professor Dr. Nguyen Duc Luong.
Coffee fermented using biological methods has a rich aroma and a sweet aftertaste that improves over time. The extraction efficiency of coffee produced through fermentation can reach up to 95%, with nearly all components of the coffee bean being dissolved during the brewing process.
According to Associate Professor Nguyen Duc Luong, pectin and cellulose in coffee account for 30-40% of the weight of the skin. These substances are not only found in the skin but also in the coffee beans, which helps prevent the loss of compounds during dissolution. The processes of roasting (thermal) and grinding (mechanical) only partially break down the cell structure. Therefore, when brewed, some compounds remain in the coffee grounds.
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After 24 hours of fermentation, the coffee fermented using biological methods is ready for use. |
The research team has developed a biological product from the mold Aspergillus niger, commercially known as Biona-9. This biological yeast can remove the two aforementioned substances without affecting the quality of the bean (kernel). After 9 hours of fermentation with coffee, 100% of the coffee is completely de-skinned.
Ms. Le Thi Thanh Huyen, director of the Cao Nguyen Do Company, stated that compared to the dry coffee production method, the fermentation method yields nearly 20% higher productivity. Currently, the factory’s capacity is 100 kg per day. After sorting, the coffee will undergo biological fermentation, and it can be used after 24 hours. Coffee produced with biological yeast becomes tastier over time, ensuring complete food safety and hygiene. This type of coffee is now available on the market.
News and photos: Thu Thao
