Making Coffee with Lucia Solis
#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate
Dec 15, 2023
The podcast dives into the intriguing world of Thermoshock and its effects on coffee flavor. Listeners learn how drying impacts sugar in coffee seeds and the importance of coffee labels. Personal brewing journeys are shared, highlighting the shift to minimalist methods. The discussion also uncovers the origins of citrus flavors in coffee, linking them to microbial activity. Finally, the hosts advocate for community support to fund coffee education events, enriching the listener experience.
49:17
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Quick takeaways
- Thermal shock alters microbial growth during coffee processing, enhancing flavor complexity while requiring careful management to avoid damaging beans.
- Understanding coffee packaging labels helps consumers focus on essential information like producer identity and processing methods, guiding their flavor preferences.
Deep dives
The Benefits of Bilingual Communication in Coffee Education
Simultaneous translation enhances communication during coffee processing workshops, as demonstrated by incorporating an interpreter to manage language barriers. This approach allows for inclusive discussions, enabling rich interactions among participants from diverse backgrounds. By avoiding the need to separate bilingual groups for presentations, the experience becomes more engaging and energizing for both the presenter and the attendees. This model fosters collaboration and deeper understanding of coffee microbiology, enhancing the educational value of these camps.
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