#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot
Making Coffee with Lucia Solis
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Fermentation Wars: Coffee, Wine, and Authenticity
This chapter examines the debate between inoculated and wild fermentation in the coffee industry while drawing historical parallels with wine and beer production. It discusses the implications of Prohibition, significant yeast research efforts, and the influence of the SL28 coffee variety, reflecting on themes of authenticity and existential struggles in natural fermentation practices.
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