Making Coffee with Lucia Solis
#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast
Nov 25, 2022
Uncover the fascinating world of coffee fermentation and the differences between fruit-added fermentations and microbe inoculation. Delve into the innovative technique of honey osmotic dehydration and how it shapes flavor profiles. Explore the ethical implications of re-fermenting low-quality beans and the future of fermentation in specialty coffee. Lastly, discover how yeast influences taste in your cup and learn to navigate the complex labeling of fermented coffees.
51:47
AI Summary
AI Chapters
Episode notes
Podcast summary created with Snipd AI
Quick takeaways
- The podcast discusses the implications of re-fermenting coffee, highlighting both its potential for interesting flavors and the ethical concerns for producers.
- Lucia Solis emphasizes honey osmotic dehydration's innovative role in coffee processing, while questioning its impact on flavor complexity and preservation.
Deep dives
Listener Engagement and Community Building
The host emphasizes the value of listener interaction, highlighting a recent Q&A session where questions from patrons were addressed. This engagement serves not only to energize the host but also fosters a community among coffee enthusiasts who can share interests and knowledge. The host notes the importance of platforms like Patreon for facilitating conversations and enabling listeners to connect more deeply with both the podcast and each other. Such community-building efforts enrich the overall experience of the listeners and provide a forum for them to learn and engage with coffee processing topics.
Remember Everything You Learn from Podcasts
Save insights instantly, chat with episodes, and build lasting knowledge - all powered by AI.
