Podknife - #50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast by Making Coffee with Lucia Solis

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#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast

Podcast |: Making Coffee with Lucia Solis
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.

Resources: Sign up for the newsletter for behind the scenes pictures.Support the show on Patreon to join our live Discord hangouts.And if you don't want to commit, you can show your support here with a one time contribution: PayPal

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

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