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
#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast
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:
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If you're interesting in joining me in Colombia in January
Fermentation Training Camp 3