Welcome to the first episode of the new year and season 3.
In this episode we talk about:
- If sugar follows the direct of water flow, does sugar evaporate out as coffee dries?
- The difference between sugar in mucilage and inside the seed.
- Can sugar be a preservative?
- The benefits and drawbacks of adding cascara to the fermentation
- How to inoculate for free
- How to control the fermentation in a hot environment vs a cold one.
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Resources:
Momo Tostadores Podcast
Cover Art by: Nick Hafner
Intro song: Elijah Bisbee
Making Coffee with Lucia Solis