Infused Coffee is one of the variants that attracts the attention of coffee lovers. Notes of certain flavors and aromas that are deliberately added to coffee beans create a unique sensation.

This coffee trend is increasingly becoming the choice of coffee lovers in 2024. The addition of fruit flavors and other ingredients can be a variation of enjoying delicious coffee.

However, what actually distinguishes infused coffee from regular coffee. Here’s why this type of coffee is a favorite of coffee lovers.

What is Infused Coffee?

Infusing is the process of immersing an ingredient in water or a specific liquid. This method is to extract the properties in the ingredients and thus transfer the flavors and substances into the water. In essence, transferring and extracting flavor from substance A to substance B is the key to understanding the concept of infused coffee.

Infused coffee is also known as maceration. Basically, maceration is the process of softening and breaking down food by immersing it in liquid (one of the common ways of extracting flavor). So, in this context, both have the same general meaning, which is to extract flavor.

Actually, there is no detailed explanation that discusses the specific conditions under which coffee can be said to be infused coffee. However, simply put, if an ingredient is added to the fermentation tank and leaves flavor notes in the coffee, it is considered infused coffee.

For example, if you add cinnamon to the coffee fermentation tank. This causes the coffee to have a cinnamon flavor and aroma. This process is an infusion of flavor from cinnamon or substance A to coffee or substance B.

In the world, the process of adding fruits to coffee fermentation tanks is common. Countries such as Colombia, India and Burundi have long practiced coffee infusion. However, adding other ingredients to coffee does not always result in flavor transfer. Some fruit flavors cannot be absorbed into the coffee.

Function of Fruit Addition During Coffee Fermentation

Adding fruit during the coffee fermentation process aims to add flavor to the coffee beans. The transfer of aroma and flavor from substance A to substance B is called the infusion process.

Fruit acts as a reactant in the enzymatic reaction process with the coffee beans. In addition, the addition of fruit becomes a natural yeast as well as a source of sugar that promotes the fermentation process.

It is different with coffee infusion using cinnamon, because there is no reaction from microbes. The addition of cinnamon is only an additional ingredient, not a reactant in the coffee fermentation process.

Efficient Infused Coffee Technique

Based on expert research, increasing the likelihood of flavor transfer has several reasons. The aromatic molecules of the fruit or spice must go through a breakdown process by fermentation. This can transfer flavors through the small pores of the coffee beans.

The enzymatic reaction of the process can occur with the help of microbes, namely through yeast and bacteria. Microbes can multiply when they get food intake from simple sugars and water. So, during the fermentation process, the simple sugars from the coffee fruit will become food for the microbes.

Furthermore, the simple sugars will become much longer and more complex starch chains as they contain more sugar molecules. Thus, the complex starch will taste more complex and form new flavor compounds.

Adding fruit directly does not always result in an efficient coffee infusion. Therefore, it requires yeast as a bacteria that helps the process more efficiently. Meanwhile, yeast can thrive if oxygen, temperature, humidity and pH levels are regulated in such a way.

Infused coffee is successful if the flavor of the added ingredients remains even after the roasting and brewing process. However, if the green beans do not have a unique flavor beyond the natural formation, then the coffee cannot be said to be infused.

Nowadays, there are many coffee products that sell specialty infused coffee. It is usually sold in the form of ground coffee, with a higher price than regular coffee. Fans will not mind the nominal because of the unique taste when enjoying it.

The flavor of the additives in infused coffee has a more dominant aroma than the original aroma of coffee. The aroma tends not to disappear even when the brewed coffee has cooled down.

So, have you tried the infused coffee trend? There’s nothing wrong with trying this unique variant to enjoy coffee with a different sensation. (*)