Pour yourself a cup for this one: You’re not alone in the struggle to coax clarity from anaerobic lactic Costa Rica on your Behmor. While anaerobic natural fermentations from the same farm thrive under your current profile, the lactic variant feels muted—like a whisper instead of a shout. The issue isn’t the beans; it’s the chemistry. Anaerobic lactic coffees ferment with wild yeast and bacteria, creating a tart, almost effervescent profile that demands precision. Unlike naturals, which develop sweetness through extended drying, lactics need a roast that balances acidity without masking their delicate fruitiness.
The key lies in temperature control. Lactic coffees often have a higher moisture content, so starting too hot can scorch the sugars before they fully develop. Aim for a slower, more deliberate roast—think 185–195°C in the early stages—to let the beans absorb heat gradually. Your Behmor’s PID can handle this, but you’ll need to adjust the curve. Avoid the temptation to ramp up the heat early; patience here unlocks the coffee’s potential.
Another factor? Cooling. Lactic coffees are sensitive to over-extraction, which can amplify green acidity. After the first crack, let the beans cool down slowly—maybe 10–15 seconds per gram—to preserve their clarity. Rushing this phase risks turning the coffee into a flat, underdeveloped cup. Also, consider the roast window. Lactics often peak in the medium range, so pushing too far into dark territory will dull their brightness.
Finally, experiment with small adjustments. Try lowering the initial temperature by 5–10°C, or extend the time in the first crack by 10–15 seconds. These tweaks can make a world of difference. The goal isn’t to mimic the natural profile but to highlight the lactic’s unique character.
Key points: Adjust the roast curve to slow heat application, prioritize cooling to avoid over-extraction, and stay within the medium roast range to preserve acidity balance.
Key points: Adjust the roast curve to slow heat application, prioritize cooling to avoid over-extraction, and stay within the medium roast range to preserve acidity balance.
Have you tried adjusting the roast profile for anaerobic lactic coffees? What worked for you?
Questions & Answers
What causes Anaerobic Lactic in coffee?
Anaerobic Lactic occurs from slow, low-oxygen fermentation, creating fruity, acidic notes. It’s common in washed coffees with longer soak times.
How to fix Anaerobic Lactic in Behmor?
Adjust profiles with shorter soak times, lower temperatures, and higher water volumes. Monitor pH and adjust accordingly for better results.
Information sourced from industry reports and news outlets.
