FLAVOURS IN COFFEE – 2
Exploring Flavoured “Mosto” in Green Coffee Infusion.
The different types of Mostos must be defined in order to better understand how strong such technique can modulate a flavour profile. Here 3 types of flavoured mostos:
1. Original, standard “Mosto”: only microorganisms are generating flavouring substances.
2. Natural flavoured “Mosto”: external natural flavourings coming from juices, concentrates, natural syrups or fruits have been added
3. Artificial flavoured “Mosto”: flavouring substances have been added, but they are not coming from a natural source.
In coffee science, one of the latest innovations lies in the infusion of green coffee beans during fermentation to enhance and modify their flavour profile.
This method is inspired by techniques used in winemaking, where « mosto »refers to the grape must—the freshly pressed juice with skins, seeds, and stems present.
In this new approach to coffee processing, we introduce flavoured « mosto » as a medium to infuse green coffee beans with specific aromatic profiles during fermentation. The concept involves inoculating the mosto (a liquid mixture containing flavouring compounds, natural enzymes, and possibly beneficial microbes) with targeted flavours, and allowing the green beans to absorb these preparations through a controlled process.
In a bioactive environment, green coffee beans become more porous during fermentation, allowing them to absorb volatile compounds more efficiently. These compounds integrate into the bean’s cellular structure, enhancing the flavor profile after roasting.
This technique enhances the beans’ intrinsic flavours through enzymatic interactions, amplifying floral or fruity notes while preserving the coffee’s authenticity.
What makes flavoured mosto fascinating is that it opens up a new avenue for creating customized sensory experiences, where coffee can be crafted with specific flavour goals in mind, while still maintaining its core identity. Whether it’s introducing berry-like acidity, chocolate richness, or even more exotic flavours, this approach allows us to manipulate the flavour matrix in unprecedented ways.