Coffee and Wine: Similarities and Differences

Coffee and wine are both beloved beverages, each with their own unique rituals and rituals. But did you know they also share some similarities? Both coffee and wine use a 100-point system for evaluating and rating their quality, and both rely on the concept of terroir to determine the unique characteristics of the final product. Additionally, some wine processing techniques, such as anaerobic fermentation and carbonic maceration, are now being used in the coffee industry.

Anaerobic Fermentation in the Coffee Industry

Anaerobic fermentation is a method of processing coffee in which the cherries are fermented in the absence of oxygen. This creates unique flavors and aromas, similar to those found in Beaujolais wine. The process is facilitated by microorganisms such as yeast and bacteria, and results in coffee that is less acidic and has a smoother, more well-balanced taste. This method also uses less water than traditional washed coffee processing.

The 100-Point System

The 100-point system is a method of evaluating and rating both wines and coffees. It originated in the wine industry in the 1970s, but has since been adopted by the coffee industry as well. This system is based on a standardized scale, and was popularized by Robert Parker Jr of the Wine Advocate.

Terroir in the Coffee Industry

Terroir is a term that refers to the environmental factors that contribute to the unique characteristics of a product, such as wine or coffee. For coffee, terroir includes factors such as climate, soil, topography, elevation, and local culture and traditions. These factors can have a significant impact on the flavor and aroma of coffee, for example, high-altitude coffees tend to be denser and have a more complex flavor profile. Ultimately, the appreciation of different and unique coffee flavors is a matter of personal preference.