N. Azmi, Y. Abubakar, H.P. Widayat, C. Nilda, M. Yunika, S. Andini, F. Rahmi, M. Muzaifa
Currently there is very rapid development in the processing of coffee beans. Various types of coffee processing are currently available to produce higher quality coffee. This is related to the increasing market demand for coffee. Carbonic Maceration is a coffee processing method that is starting to develop in Indonesia. The fermentation process using the carbonate maceration method actually adapts the fermentation process implemented in the wine industry. The goal is quite simple, produce a consistent final product and add a unique and new taste compared to using conventional methods. As a relatively new process, we are trying to describe the knowledge regarding the process and quality of macerated carbonic coffee products which are still rarely studied. The purpose of this mini review is to provide an overview of the principles of carbonic maceration coffee processing, including methods, types and product quality both chemically and sensory. It is hoped that this study will provide an initial understanding of carbonic maceration coffee processing. © Published under licence by IOP Publishing Ltd.
Department of Agroindustrial, Agricultural Product Technology, Faculty of Agriculture, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia; Center for Aceh Coffee and Cacao Research, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia; Department of Agrotechnology, Gajah Putih University Aceh Tengah, Indonesia
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