Making Coffee with Lucia Solis

#15: How Microbes Contribute Body, Acidity, & Fruity Flavors To Your Cup of Coffee

April 06, 2020 Lucia Season 1 Episode 15
Making Coffee with Lucia Solis
#15: How Microbes Contribute Body, Acidity, & Fruity Flavors To Your Cup of Coffee
Chapters
Making Coffee with Lucia Solis
#15: How Microbes Contribute Body, Acidity, & Fruity Flavors To Your Cup of Coffee
Apr 06, 2020 Season 1 Episode 15
Lucia

Today's episode is very special because it was picked by the Making Coffee Podcast Patrons. I sent my patrons a poll on what they wanted to hear about next and the topic most people wanted to hear about was HOW fermentation impacts coffee flavor. 

How can the same yeast that makes bread rise also make my coffee taste like apricot or jasmine?

Maybe you’ve thought that farmers added fruit to the coffee (and while this sometimes happens—it’s not the kind of flavor we are talking about today). Maybe you thought those flavor differences came from the different plant variety or that different countries of origin explains those differences. 

Those are important factors but that’s not the whole story.
In this episode we will go deep into the biochemistry of how a yeast or bacteria can turn the glucose in the coffee fruit into various flavors ranging from lemongrass to mint to raspberries.

There is also a question at the end about how baristas can communicate flavor in a simple way (without having to give a 30 minute science lecture) to their customers.

To pick the next episode, get a copy of the scientific paper that I reference in this episode and ask questions that I answer on the podcast, check out: https://www.patreon.com/makingcoffee

Show Notes

Today's episode is very special because it was picked by the Making Coffee Podcast Patrons. I sent my patrons a poll on what they wanted to hear about next and the topic most people wanted to hear about was HOW fermentation impacts coffee flavor. 

How can the same yeast that makes bread rise also make my coffee taste like apricot or jasmine?

Maybe you’ve thought that farmers added fruit to the coffee (and while this sometimes happens—it’s not the kind of flavor we are talking about today). Maybe you thought those flavor differences came from the different plant variety or that different countries of origin explains those differences. 

Those are important factors but that’s not the whole story.
In this episode we will go deep into the biochemistry of how a yeast or bacteria can turn the glucose in the coffee fruit into various flavors ranging from lemongrass to mint to raspberries.

There is also a question at the end about how baristas can communicate flavor in a simple way (without having to give a 30 minute science lecture) to their customers.

To pick the next episode, get a copy of the scientific paper that I reference in this episode and ask questions that I answer on the podcast, check out: https://www.patreon.com/makingcoffee