Making Coffee with Lucia Solis #70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple days
9 snips
Apr 15, 2025 Delve into the world of cascara and its surprising applications, including potential transformations into wine or vinegar. Learn about the intricacies of coffee flavor perception, paralleling it with the complexities found in wine tasting. Discover how regenerative agriculture can enhance coffee quality while also presenting challenges for farmers. Plus, explore the evolving significance of coffee labels and how they can better reflect the journey of each roast. Finally, uncover methods for optimizing coffee cherry processing to improve flavor complexity.
AI Snips
Chapters
Transcript
Episode notes
Water's Varied Fate in Coffee
- Access to water for coffee processing varies greatly based on farm location and natural resources.
- Water after fermentation can either be treated responsibly or dumped, impacting environmental sustainability.
Cascara and Rosé Wine Parallel
- Cascara tea is often treated as an afterthought with poor processing, limiting its popularity.
- Like rosé wine, secondary coffee products need intentional production to achieve quality and market success.
Limits of Coffee Fermentation Wine
- Coffee fermentation water's low alcohol makes wine production impractical but distillation into spirits is feasible.
- Managing new products like coffee vinegar requires investments and is complex for producers.