Podknife - #52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve Robusta by Making Coffee with Lucia Solis

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#52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve Robusta

Podcast |: Making Coffee with Lucia Solis
Publisher |: Lucia
Media Type |: audio
Podknife tags |: Coffee,; Food
Categories Via RSS |: Arts,; Education,; Food,; Science
Publication Date |: Jan 30, 2023
Episode Duration |: 01:24:55

In this episode we talk about:

Carbonic Maceration in winemaking
Carbonic Maceration in coffee and best guidelines to follow
How to process Robusta differently than Arabica
Benefits of fermentation in coffee fruit vs green seed modification

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ResourcesModifying Robusta coffee aroma by green bean chemical pre-treatment. Published Food Chemistry volume 272 in January 2019.Changes in the chemical and sensory profile of coffea canephora var. Conilon promoted by carbonic maceration. Published in agronomy in September 2022.Cover Art by: Nick HafnerIntro song: Elijah Bisbee

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