#52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve Robusta
Making Coffee with Lucia Solis
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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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