Making Coffee with Lucia Solis

#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast


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  Some of the questions I cover on today's episode involve:

-how do fruit added fermentations differ from microbe inoculation?

-my stance on the usefulness/benefits of probiotics

-can we taste yeast in the cup?

-what is the future of fermentation for the specialty coffee industry?

-we typically ferment cherries or wet parchment but what about fermenting green coffee?

-what is honey osmotic dehydration

-how can consumers navigate coffee labels when "fermented" coffee produces a wide range of flavors.



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Making Coffee with Lucia SolisBy Lucia

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