The Risks of Moldy Coffee

Chris and Doran are joined by David Yardley from Moongoat Coffee out of Costa Mesa, CA to discuss a series of papers discussing the emergence of mold in coffee.

Mold is bad. Ochratoxin A is bad. But how much of it is there, and how bad does it have to get?

The three papers:

Food Sci. Biotechnol., 2018, 27, 891.

J. Agric. Food Chem., 1998, 46, 673.

Food Chem. Toxicol., 1995, 5, 341.

The article can be found in coffee literature library: https://pages.uoregon.edu/chendon/coffee_literature/coffee_lit_rev/.

About David: Coming up from the entry level job at Starbucks, David is now the leader of Moongoat coffee, a roastery and series of cafes in the southern Californian region.

Introduction preamble: Don Pettit