
#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural
Making Coffee with Lucia Solis
Kombucha, Coffee, and the Art of Fermentation
This chapter explores the intricate relationship between kombucha fermentation and wine tasting, focusing on the role of acetic acid and its dual nature in flavor perception. It highlights the complexities of fermentation in coffee production, discussing environmental influences and methods to integrate kombucha in coffee processing for enhanced flavors. The speaker shares personal experiences with kombucha culture maintenance and offers insights into the nuances of successful fermentation techniques.
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