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51min chapter
#52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve Robusta
Making Coffee with Lucia Solis
Transformations in Coffee Roasting
This chapter examines the chemical changes during the roasting process of coffee beans, especially focusing on acidity levels in robusta and arabica varieties. It discusses a unique experiment with acetic acid to boost robusta quality, critiques current market dynamics, and promotes carbonic maceration as a method to enhance robusta directly on farms. Additionally, it highlights the significance of temperature control during fermentation and compares the processes used in coffee and wine.
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