Interview With the Author: Chris Kornman on Additive Fermentation in Coffee

Roast Magazine publisher Connie Blumhardt sits down with Chris Kornman, the author of "Additive Fermentation: 'Infused' Coffee is Gaining Popularity-and Sparking Industry Debate" from the January/February 2023 issue.
Read the article or listen an audio article version at www.roastmagazine.com.

[@juanjo_film]

Good to see this talk! Happy 40 Chris

[@JCleggy]

Regarding additive fermentation… it seems the wine industry has a lot more secrecy than the coffee industry does when it comes to processing methods. By taste alone, can anyone identify the so-called “adulterated” coffees created from additive fermentation? If not, then I can’t see why anyone would try to reject these coffees from grading/competition. Even the WATER ITSELF used in processing coffee contains microbes that influence fermentation.
Adding strawberries to a tank doesn’t make the coffee taste like strawberries anyways. I’m not saying additive fermentation is the future of coffee, but the “purists” that try to block it are definitely the kinds of people who tuck their t-shirts into their underpants. Just sayin