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#2: How Bad Labels Hold Us Back
Publisher |
Lucia
Media Type |
audio
Podknife tags |
Coffee
Food
Categories Via RSS |
Arts
Education
Food
Science
Publication Date |
Oct 14, 2019
Episode Duration |
00:28:06

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?"

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