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The first step in expanding the role of processing in the coffee quality conversation is how we label these coffees. I have noticed a lot of redundancy and confusion in how we describe the coffees.
I've heard various forms of; fermented coffees, yeasted coffees, anaerobic fermentation, lactic process, acetic process.
The labels we use set up the foundation, and I argue that when the labels are inaccurate the whole foundation is compromised. This area of fermentation in specialty coffee is just beginning and I think it's important to be as precise as possible as we move forward.
In this episode I talk about why these names are incomplete at best and inaccurate at worst.
I also answer the first listener question:
"Is it possible to "capture" yeasts from our environment in our own farms and apply these to the fermentation to create our own profiles?"
Support the show
4.8
6161 ratings
The first step in expanding the role of processing in the coffee quality conversation is how we label these coffees. I have noticed a lot of redundancy and confusion in how we describe the coffees.
I've heard various forms of; fermented coffees, yeasted coffees, anaerobic fermentation, lactic process, acetic process.
The labels we use set up the foundation, and I argue that when the labels are inaccurate the whole foundation is compromised. This area of fermentation in specialty coffee is just beginning and I think it's important to be as precise as possible as we move forward.
In this episode I talk about why these names are incomplete at best and inaccurate at worst.
I also answer the first listener question:
"Is it possible to "capture" yeasts from our environment in our own farms and apply these to the fermentation to create our own profiles?"
Support the show
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