Making Coffee with Lucia Solis

#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural

May 27, 2021 Lucia
Making Coffee with Lucia Solis
#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural
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Making Coffee with Lucia Solis
#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural
May 27, 2021
Lucia

Do you drink kombucha? Coming from California, kombucha is about as normal as orange juice. But I imagine it might not be as popular in other parts of the world. Kombucha is probably more popular in North America and Europe (coffee importing countries) and probably very rare in coffee producing countries.

I can imagine a near future where buyers are drawn to or supportive of kombucha process without understanding what they may be asking producers to do. Or similarly, producers wanting to be ahead of the curve and differentiate their coffee in a new way borrowing methods from beer and wine. 

My hope is that this episode helps coffee producers experiment intelligently and with intention, to maximize positive results. 

If you’re a coffee buyer or consumer, I hope you’ll be curious and critical if you see these words pop up on a label. I hope the information in this episode helps you be a better consumer by questioning what you read on labels or websites.

Support the show on Patreon
And if you don't want to commit, show your support here: PayPal

Sign up for the newsletter for behind the scenes pictures.

Cover Art by: Nick Hafner
Intro song: Elijah Bisbee

Mentioned in the Episode:
Watch my processing fundamentals video here
High Acetic Acid producing yeast:
wild yeasts like Hansenula, Kloekera Dekkera and Brettanomyces
Where to buy a SCOBY

Show Notes

Do you drink kombucha? Coming from California, kombucha is about as normal as orange juice. But I imagine it might not be as popular in other parts of the world. Kombucha is probably more popular in North America and Europe (coffee importing countries) and probably very rare in coffee producing countries.

I can imagine a near future where buyers are drawn to or supportive of kombucha process without understanding what they may be asking producers to do. Or similarly, producers wanting to be ahead of the curve and differentiate their coffee in a new way borrowing methods from beer and wine. 

My hope is that this episode helps coffee producers experiment intelligently and with intention, to maximize positive results. 

If you’re a coffee buyer or consumer, I hope you’ll be curious and critical if you see these words pop up on a label. I hope the information in this episode helps you be a better consumer by questioning what you read on labels or websites.

Support the show on Patreon
And if you don't want to commit, show your support here: PayPal

Sign up for the newsletter for behind the scenes pictures.

Cover Art by: Nick Hafner
Intro song: Elijah Bisbee

Mentioned in the Episode:
Watch my processing fundamentals video here
High Acetic Acid producing yeast:
wild yeasts like Hansenula, Kloekera Dekkera and Brettanomyces
Where to buy a SCOBY