I was going to create a new episode about Infused vs Inoculated Coffees, but much of what we established back in Episode #39 is still relevant. So I am pulling a Taylor Swift and going to re-release a new version of episode 39, keeping what still works and adding some new perspectives from the last 3 years.

In this episode I talk about:

• The sugar and acid additions that French and California winemakers use
• How adding mango to a fermentation tank is completely different from adding passion fruit or citrus
• How to tell when a coffee is infused with a flavor
• Cinnamon flavor in a coffee
• Inoculation vs Infusion vs Co-Fermentation
• The role of enzymes in removing mucilage
• Gravity!

Inquiries about coffee samples or future Fermentation Training Camps: [email protected]

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Cover Art by: Nick Hafner
Into song: Elijah Bisbee

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