Coffee Fermentation Tables and Graphs
Continued from our experimenting with coffee page
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This table shows the results from our experiment.
Freshly pulped coffee was allowed to ferment, while soaked in water for 48 hours.
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This tables shows the results of our experiment.
Freshly pulped coffee was allowed to ferment while soaked in water for 96 hrs
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The graph shows dry coffee fermentation for 48 hrs. The table for this graph is the first one apearing on the coffee experiment page.
This graph shows us that PH decreases between the first and second days of fermentation due to production of acids(Acetic and Lactic Acids).
Due to the presence of alcohol, the PH of the fermentation medium rises, as indicated by the graph.
Y149 and R26 are the samples used
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The table to this graph is the second one on our coffee fermentation page.
The graph shows dry coffee fermentation for 72 hours. Numbers T12 and D3 are sample descritions. The graphs show a sharp decrease in PH between the 1st and 2nd days.
This is followed by a sharp increase in PH between the 2nd and 3rd days. Between the 3rd and 4th days, the rate at which PH increases is almost constant.
Samples T12 and D3 were used.
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The data for this graph is located at the top of this page.
The graph shows results of wet coffee fermentation for 48 hours.
The decrease in PH between the 1st and 2nd days followed by an increase, is due to the production of acids and alchol respectively.
Z10 and B22 are the samples used.
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The data is for this graph is from the second table on this page.
The graph shows wet coffee fermentation for 96 hours. Y60, L7, C6 and P28 are the samples used.
Sample Y60, which was subjected to daily washing shows a continous rise in PH,this is due to the abscence of sugars which would otherwise have been degraded for acid production.
Sample N.O. P28 continues to decrease in PH between the 1st and 5th days, down to PH 3.8.
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Deduction Of Our Experiment.
Prelimenary washing, removes sugar on which fermentation depends. Consequently, PH rises scince there is very little sugar to be broken down for acid production. this can be seen in sample number Y60 where there is a continous rise in PH from 5.09 to 6.18.
Samples that have not been subjected to preliminary washing, have large amounts of sugar to be broken down for acid production(acetic and lactic acids). Consequently, there is a significant recduction in PH; this can be seen in sample number C6. due to bacterial degradation on sugars, thus production of organic acids, and yeast activity increases. when yeasts degrade the sugars, alcohol is produced leading to a rise in PH, this can be seen in the unwashed samples C6 and L7. Ph may continously fall to 3.8, then rise as lactic acid is broken down. This is best shown by sample N.O. P28.
This enzymatic reactions are also sensitive to temperature, the breakdown of of mucilage increases rapidly with temperature; the optimum temperature for fermentation ranges between 30 and 35 degree centigrade.
This very low temperatures inactivate the enzyme and bacterial activity, thus no production of organic acids, leading to a fermentation medium of high PH.
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After the completion of fermentation, the parchment was repeatedly washed with clean water, to remove all traces of mucilage on the parchment together with the breakdown products of fermentation.These was done to avoid furthur fermentation which would otherwise, give an undesirable flavour to the finished product.
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