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31 www.baristamagazine.com COLOMBIAN RESEARCHERS GO DEEP INTO FERMENTATION RESEARCH Producers and researchers in Colombia have long been known for pioneering science developed to improve quality, disease resistance, and productivity of coffee for both heirloom and engineered varieties. The results of a recently released study conducted by Gloria Inés Puerta-Quintero of Cenicafé, however, proves these groundbreaking findings stretch to fermentation techniques, as well. Specifically, according to Gloria, the researchers were seeking to answer the following questions when looking at fermentation: "[What] are the biochemical changes that happen in the fermentation of the coffee, and how do they influence the quality of the drink?" she says of the inspiration for the study. "[What] is the effect of the external temperature of the environment of fermentation of the coffee in the flavors of the product?" Researchers tried both submerged and solid substrate systems. They used 30 liters of clean water per 100 kilograms of depulped coffee, then tested external temperatures ranging between 15°C and 23°C, and fermentation times ranging from 12 to 66 hours. Further, they explored the practice of keeping the fermented mucilage with the coffee until the coffee was washed. Using the solid substrate fermentation method, researchers discovered the coffee developed a more complex cup, with fruit and citrus flavors becoming more pronounced. Meanwhile, in the submerged system, the coffees produced more uniform flavors with a greater emphasis on chocolate and toast notes. Perhaps the most unexpected result, however, came from controlling temperature at the time of fermentation: Temperature noticeably impacted the coffee's flavor. When coffee was fermented at 15°C, the percentage of specialty flavors detected were nearly double the amount that was found in coffees fermented at room temperature (23°C). "The surprise was to discover and to demonstrate that with low temperatures in the fermentation of the coffee, it is possible to obtain greater concentration of aromas and special flavors in the coffee," says Gloria. Ultimately, better understanding the effects of fermentation means that Colombia's coffee farmers can chose the processing method, and a fermentation system and duration that works best for their particular microclimate, altitude, and the corresponding outside temperatures while also ensuring the most flavorful result in the cup. Join the conversation about innovative fermentation methods at www.colombiancoffeehub.com —Kenneth R. Olson F O A M : T E C H N O L O G Y TAMPER MASTER REG BARBER DEBUTS STYLISH, EASY-TO-USE WEBSITE Reg Barber is an expert woodworker and metalsmith, to be sure—just look at the reputation he's built for himself as the master of coffee tampers since he started his company in 1995. He spends most of his time crafting tampers one by one, by hand, out of his studio in Victo- ria, B.C.—which says a lot if you consider that he and his crew, which includes daughter Julia and son-in-law Bartosz Łotecki, turn out more than 10,000 tampers annually. He really has just one main motivation to his work: the baristas. "Baristas take pride in their tampers," he says. "Tampers are their personal gear." Besides digging deep into his process—truly an art form considering the level of detail he's able to execute—Reg loves nothing more than attending coffee events worldwide and talking with baristas who use his tampers. "Baristas are now like my family," he says. "When I travel to shows around the world, nothing thrills me more than to have a young barista thank me for making their tamper." Reg's commitment to the process of creating tampers, however, has left little time in recent years to provide a website that can serve his exponentially growing online client base as well as it should. Hold on to your powder-coated tamper handle though, folks—Reg Barber Tampers has just announced the debut of a brand-new, beautiful, and user-friend- ly website at www.coffeetamper.com. Reg being Reg, he wanted the website to function not only as a market- place for his tampers; he wanted it to be a portal for the coffee community to interact and offer him feedback. The site includes a blog where visitors can see what Reg is up to, be it on the road to international barista events, or at work in his studio crafting not only tampers, but the most sought-af- ter coffee trophies in the world: Reg continues to create trophies for the World Barista Championship, the World Latte Art Championship, and many other international coffee-making contests. The website has the decidedly family-oriented feeling for which the company is known. In the "Our Store" section, customers can mix and match tamper handles and bases, for example, wood, powder-coated, anodized, aluminum, and so on. (Did you know Reg was the fi rst in the world to make two-part tampers? Before he came along, tampers were little more than fl imsy, plastic, one-part gizmos.) You can also peruse the fun espresso accessories that Reg and his team have made famous: totes for your tamper, clothing, tamper jewel- ry, knockboxes, and keychains among them. The website includes information on where to buy the most popular Reg Barber models, and, of course, how to place an order for a custom tamper, be it engraved, in a specialty size, crafted from a particular wood, etc.—that is to say, the tampers you've seen barista champions from around the world posing with on Instagram. "We're just so excited to fi nally have a website that refl ects the level of professionalism we're offering to baristas, who are, themselves, extraordi- nary professionals," Reg says. "They deserve nothing but the best." —Sarah Allen