Carbonic Coffee? Not a Soft Drink, But a Seriously Unique Brew
Carbonic coffee might sound like something fizzy or sweet—almost like a coffee-flavored soda—but let’s clear that up right away: carbonic coffee is not a soft drink. It is, however, a fascinating and increasingly popular processing method that’s bringing out new, exciting flavors in specialty coffee.
What Is Carbonic Coffee?
Carbonic coffee is short for carbonic maceration coffee, a processing technique borrowed from the wine world. In winemaking, carbonic maceration refers to fermenting whole grapes in a sealed tank filled with carbon dioxide (CO₂). This process changes the way fermentation happens, leading to bright, fruity, and often funky flavor notes.
Coffee producers have adapted this method for green coffee beans. Instead of grapes, they use whole coffee cherries, fermenting them in sealed tanks that are flushed with CO₂. This oxygen-free environment slows down microbial activity and allows a different set of flavors to develop.
How Is Carbonic Maceration Done?
- Harvesting: Ripe cherries are handpicked for uniformity.
- Tank Fermentation: Cherries are placed whole into stainless steel tanks.
- CO₂ Infusion: Tanks are flushed with carbon dioxide, pushing out oxygen.
- Extended Fermentation: The coffee ferments for a longer time under pressure, often for days.
- Drying: After fermentation, the cherries are depulped and then dried—often naturally (with the fruit still on the seed) for added complexity.
This creates an environment where anaerobic fermentation occurs—without oxygen—and leads to the breakdown of sugars in a unique way, generating esters and acids not commonly found in conventional processing methods.
What Makes It Special?
Carbonic maceration is all about pushing the boundaries of flavor. You can expect profiles that are:
- Fruity: Think red berries, grapes, or tropical fruits.
- Sparkling or Winey: Not fizzy like soda, but with a bright acidity or complexity reminiscent of wine.
- Layered and Complex: These coffees often have unexpected combinations of floral, spicy, and fruity notes.
- Clean Yet Funky: The flavors can be wild, but when done well, they’re also balanced and elegant.
But Wait… Is It Fizzy?
Nope. While the term carbonic might bring soda to mind, carbonic coffee does not sparkle or fizz. There is no carbonation in the cup. The “carbonic” part only refers to how the coffee is fermented—in a CO₂-rich environment. Any “sparkling” you read in tasting notes is referring to flavor perception (like “sparkling acidity”), not actual bubbles.
Final Thoughts
Carbonic maceration is helping redefine what we expect from coffee. It’s bold, experimental, and not for every roast or every palate—but when done right, it offers a stunning experience in the cup. So next time you hear “carbonic coffee,” know you’re not getting soda—you’re getting a masterfully crafted coffee that showcases innovation and terroir in every sip.
