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In this episode we talk about:
Support the show on Patreon to join our live Discord hangouts.
And if you don't want to commit, show your support here with a one time contribution: PayPal
Sign up for the newsletter for behind the scenes pictures.
Resources
Modifying Robusta coffee aroma by green bean chemical pre-treatment. Published Food Chemistry volume 272 in January 2019.
Changes in the chemical and sensory profile of coffea canephora var. Conilon promoted by carbonic maceration. Published in agronomy in September 2022.
Cover Art by: Nick Hafner
Intro song: Elijah Bisbee
Support the show
4.8
6161 ratings
In this episode we talk about:
Support the show on Patreon to join our live Discord hangouts.
And if you don't want to commit, show your support here with a one time contribution: PayPal
Sign up for the newsletter for behind the scenes pictures.
Resources
Modifying Robusta coffee aroma by green bean chemical pre-treatment. Published Food Chemistry volume 272 in January 2019.
Changes in the chemical and sensory profile of coffea canephora var. Conilon promoted by carbonic maceration. Published in agronomy in September 2022.
Cover Art by: Nick Hafner
Intro song: Elijah Bisbee
Support the show
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