EddyQ wrote:For all-grain beer brewing, there is a mash process which entails holding wet, cracked malted grain at 63-68C for long periods of time. This process allows the seeds enzymes to break down complex sugars (starches) to sugars. Could doing a sous-vide to green coffee be almost doing something similar? The seed is not malted, cracked or wet. So I cannot see it being as efficient.
My question would be wether patio drying or kiln drying would inactivate those enzymes necessary to cause any of those conversions. I'm fairly confident it would.
If you could germinate post-processed coffee in parchment, then maybe. Otherwise, it's likely that you're evening the heat in the center of the bean and making for a more even roast of the whole bean, making it more soluble for a given roast color.