Making Coffee with Lucia Solis #36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot
Jul 4, 2021
Dive into the fascinating world of coffee fermentation, where the debate between inoculated and wild methods takes center stage. Learn how the history of yeast in wine parallels the rise of natural wine and sour beer movements. Discover the pivotal role salt plays in coffee processes and whether lactoferments thrive better in high or low elevations. Explore the pros and cons of pulping coffee cherries, and get practical tips for successful coffee lactoferments. Plus, find out why cutting sandwiches diagonally might just change your meal experience!
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Inoculation in Wine vs. Coffee
- The natural wine movement, though small, challenges the trend of inoculation in coffee.
- Coffee, unlike wine, lacks the established foundation to reject inoculation effectively.
Prohibition's Impact & UC Berkeley's Role
- Lucia Solis recounts the history of Prohibition and its impact on the wine industry.
- UC Berkeley preserved wine strains and the 21st Amendment revitalized the industry.
Fermentation Philosophy
- Understand your fermentations before rejecting order and rules.
- Control brings order to coffee fermentation.