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#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural

Making Coffee with Lucia Solis

CHAPTER

Intro

This chapter explores the fascinating intersection of kombucha and coffee fermentation, inspired by prior discussions on microbial starters. It highlights kombucha's popularity and origins, while emphasizing the need for informed consumer choices regarding its health implications and labeling.

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