2min chapter

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#1: A Winemakers Perspective on Specialty Coffee

Making Coffee with Lucia Solis

CHAPTER

The Difference Between Coffee and Wine

Coffee and wine often have opposite goals. In coffee, the goal is to get as little influence from the seed as possible. Most of those practices in the wine industry are meant to reduce the influence of the seed. If you taste the seed, if you taste the components and the astringentine bitterness that can come from the seed,.

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Speaker 1
Do everything, do it again this way next year. And so because the farmers aren't getting that feedback because the mill is not getting that feedback when you have a cup of coffee, and this is what I think is part of the miracles, like when you have a cup of coffee, that's fantastic. It's incredible that it made it through all of those steps maintaining its integrity and maintaining that quality. And it's very likely that you will never have a cup of coffee like that again, even if you get it from the same farm, even if you get it from the same roaster because there's so many things that change at any given moment. So I mean, that makes me appreciate coffee a lot more because it's such a unique and rare experience to have a really good cup of coffee. There's one more thing I wanted to say about the difference between coffee and wine. When I hear comparisons with coffee and wine, one of the biggest places it breaks down is that in wine, the objective is the skin and the pulp and the juice. And you want as little influence from the seed as possible, whereas in coffee, the goal is the opposite. We throw the skin away, we throw away the pulp and the mucilage and the juice and all we want is the seed. And so fundamentally, these two industries that get compared to each other often have opposite goals. In one, the seed is the most important and in the other one, the seed you want as little impact from the seed as possible and as much impact from the skin and the juice as possible. So that's just something to keep in mind. When specialty coffee is borrowing practices from the wine industry, most of those practices in the wine industry are meant to reduce the influence of the seed as much as possible so that the goal in wine making is to never taste the seed. If you taste the seed, if you taste the components and the astringentine bitterness that can come from the seed, you have not done as good a job as you can. I know that was a lot of information for the first episode. This is supposed to be just a baby intro before we get into the much meatier stuff. But it was important to have the foundation, have that baseline. I am so excited that you are willing to give me a few minutes of your time to listen to my coffee ramblings, my science ramblings. Thank you so much for listening and remember that life's too short to drink bad coffee.

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