Making Coffee with Lucia Solis

#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad

Jun 23, 2022

59:30

Highlights

AI Chapters

Episode notes

The Power of Coffee

02:54

How Do You Train Your Body to Be More Sensitive?

05:35

Do You Feel Like You Can Taste the Yeast?

05:08

Introduction

4min

Is That Your Way Is Easier, More Controllable?

2min

How Do You Train Your Body to Be More Sensitive?

6min

Do You Know How to Play Detective With Your Coffee?

5min

The Risk in Brazilian Coffee Culture

6min

Do You Feel Like You Can Taste the Yeast?

5min

How Do You Control the Roughness?

3min

How Do You Front Load Your Extract Cas?

4min

How to Make Coffee at Home?

2min

10.

The Power of Coffee

3min

11.

Are You Questioning That Point of View of Working With Producers?

5min

12.

How Can We Get More Sensitive to Taste Leror Symphonies?

2min

13.

I've Never Found a Pepper That I Can't Just Eat Raw

4min

14.

Drinking Coffee Below 50 Degrees

2min

15.

The Real Complexity of Coffee

3min

16.

Are You Making a Portuguese Hadcast?

4min

In this episode we talk about:

Coffee consulting in Brazil
What is a quaker
Matching coffee processing with roasting
How Eystein roasts high and low density seeds
Extraction and Brewing techniques to maximize acidity
How Eystein would prepare a coffee to show off orange, chocolaty notes
Preparing our bodies and palate to be more sensitive to flavors

Support the show on Patreon to join our live Discord hangouts.

And if you don't want to commit, show your support here with a one time contribution: PayPal

Sign up for the newsletter for behind the scenes pictures.

Resources:
Connect with Eystein on Instagram @3aondacafe

Cover Art by: Nick Hafner
Intro song: Elijah Bisbee

Remember Everything You Learn from Podcasts

Save insights instantly, chat with episodes, and build lasting knowledge - all powered by AI.