The fermentation process, once coffee roastes get hold of it, we talk about it just from a flavour perspective. And one thing that that's come up, i'd love to explore a little bit more of his fibre. Historically it was natural microbes. These days, some of the modern wine making technics are coming in and thes sort of additions of some bacteria or engymes to accelerate aspects of fermentation.

Get the Snipd
podcast app

Unlock the knowledge in podcasts with the podcast player of the future.
App store bannerPlay store banner

AI-powered
podcast player

Listen to all your favourite podcasts with AI-powered features

Discover
highlights

Listen to the best highlights from the podcasts you love and dive into the full episode

Save any
moment

Hear something you like? Tap your headphones to save it with AI-generated key takeaways

Share
& Export

Send highlights to Twitter, WhatsApp or export them to Notion, Readwise & more

AI-powered
podcast player

Listen to all your favourite podcasts with AI-powered features

Discover
highlights

Listen to the best highlights from the podcasts you love and dive into the full episode