#52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve Robusta
Making Coffee with Lucia Solis
Flavor Dynamics: Coffee and Wine
This chapter explores the influence of acetic acid on flavor profiles in washed versus natural processed coffees, while examining the impact of internal pH on roasting. It also delves into the complexities of winemaking blending processes, highlighting the relationship between grape yield variations and flavor balancing, drawing a parallel to branding in fashion.
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