#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad
Publisher |
Lucia
Media Type |
audio
Podknife tags |
Coffee
Food
Categories Via RSS |
Arts
Education
Food
Science
Publication Date |
Jun 23, 2022
Episode Duration |
00:59:30

In this episode we talk about:

  • Coffee consulting in Brazil
  • What is a quaker
  • Matching coffee processing with roasting 
  • How Eystein roasts high and low density seeds
  • Extraction and Brewing techniques to maximize acidity
  • How Eystein would prepare a coffee to show off orange, chocolaty notes 
  • Preparing our bodies and palate to be more sensitive to flavors

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Resources:Connect with Eystein on Instagram @3aondacafeCover Art by: Nick HafnerIntro song: Elijah Bisbee

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