Making Coffee with Lucia Solis #45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad
Jun 23, 2022
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Eystein's Coffee Journey
- Eystein is a Norwegian coffee consultant now based in Minas Gerais, Brazil.
- He transitioned from barista and roaster roles in Norway to roasting and post-harvest consulting in Brazil.
Sources of Coffee Astringency
- Astringency in coffee may come from processing, picking, or roasting defects but manifests similarly.
- Early extraction yields acidity and sweetness, while excessive extraction later increases astringency unnecessarily.
Assess Coffee Ripeness by Acidity
- Evaluate acidity complexity and salivation to assess ripeness and quality in coffee.
- Unripe or variable picking decreases acidity complexity and increases astringency noticeably.