#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast
Publisher |
Lucia
Media Type |
audio
Podknife tags |
Coffee
Food
Categories Via RSS |
Arts
Education
Food
Science
Publication Date |
Nov 25, 2022
Episode Duration |
00:51:47

  Some of the questions I cover on today's episode involve:

-how do fruit added fermentations differ from microbe inoculation?

-my stance on the usefulness/benefits of probiotics

-can we taste yeast in the cup?

-what is the future of fermentation for the specialty coffee industry?

-we typically ferment cherries or wet parchment but what about fermenting green coffee?

-what is honey osmotic dehydration

-how can consumers navigate coffee labels when "fermented" coffee produces a wide range of flavors.

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If you're interesting in joining me in Colombia in JanuaryFermentation Training Camp 3

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