
#18: Anaerobic Fermentation: Building Our Coffee Vocabulary
Making Coffee with Lucia Solis
The Problem with Anaerobic Fermentation in Coffee
This chapter examines the misuse and confusion surrounding the term 'anaerobic fermentation' in the specialty coffee industry. The speaker argues for accurate and respectful use of scientific terms and proposes an alternative term, 'microbial demucillegination', to describe the process of removing mucilage from coffee beans.
00:00
Transcript
Play full episode
Remember Everything You Learn from Podcasts
Save insights instantly, chat with episodes, and build lasting knowledge - all powered by AI.