#42: Germination & Processing–Wet/Washed vs. Dry/Natural
Publisher |
Lucia
Media Type |
audio
Podknife tags |
Coffee
Food
Categories Via RSS |
Arts
Education
Food
Science
Publication Date |
Mar 28, 2022
Episode Duration |
00:42:11

In this episode we talk about:

  • The long geographical chain of custody for a cup of coffee
  • Why do wet process and dry process coffees taste differently
  • Coffee seeds: orthodox vs. recalcitrant seed
  • The yeast metabolism case for quality vs the plant metabolism case for quality
  • Cacao seed germination vs coffee seed germination 

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BUY GREEN COFFEE FROM HONDURAS

Cayro CoffeeRESEARCH PAPERS S-E Knopp, G Bytoff, D Selmar, Influence of processing on the content of sugars in green Arabica coffee beans, European Food Research and Technology 2005 223(2):195-201 DOI:10.1007/s00217-005-0172-1D Selmar, G Bytof, S-E Knopp, B Breitenstein,Germination of coffee seeds and its significance for coffee quality, Plant Biol (Stuttg) 2006 Mar;8(2):260-4. DOI: 10.1055/s-2006-923845.Ludlow CL, Cromie GA, Garmendia-Torres C, Sirr A, Hays M, Field C, Jeffery EW, Fay JC, Dudley AM. Independent Origins of Yeast Associated with Coffee and Cacao Fermentation. Curr Biol. 2016 Apr 4;26(7):965-71. doi: 10.1016/j.cub.2016.02.012.

Cover Art by: Nick HafnerIntro song: Elijah Bisbee

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