Making Coffee with Lucia Solis
A behind the scenes look at what goes into making one of the world's favorite beverages. Lucia is a former winemaker turned coffee processing specialist. She consults with coffee growers and producers all over the world giving her a unique perspective into the what it takes to get a coffee from a seed to your cup.
Making Coffee with Lucia Solis
#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot
In this episode I will cover:
- the yeast inoculation history of wine to better understand why the natural wine and sour beer movements are rejecting inoculation.
- the difference between rot, wild fermentations and controlled fermentations.
- the role of salt in a coffee fermentation.
- are lactoferments better for low or high elevation farms?
- to pulp or not to pulp coffee cherries?
- how lactoferments differ from "anaerobic" fermentations and carbonic maceration.
Lastly, I will give you my advice for a successful coffee lactoferment.
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Cover Art by: Nick Hafner
Intro song: Elijah Bisbee
Mentioned in the Episode:
Watch my processing fundamentals video here
Carbonic Maceration YouTube Video
The Noma Guide To Fermentation book
7 Scientific reasons Diagonally Cut Sandwiches Are Better