Making Coffee with Lucia Solis #20: Listener Q&A: Slow vs Fast Fermentations, Adding Foreign Yeast, & Post Harvest Effect on Density
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Jun 16, 2020 In this podcast, the host answers listener questions about coffee fermentation, post-harvest processes, and introducing foreign yeast to coffee farms. They discuss the effects of temperature and time on fermentation, the relationship between coffee processing methods and density, and the risks of introducing foreign yeast. The host also explores the differences between yeast in breadmaking and coffee fermentation, as well as sourcing green coffee and partnering for small quantities.
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Prioritize Time Manipulation
- Manipulate time in coffee fermentations as it's easier than temperature.
- Focus on system behavior and variable interactions, not just single variables.
Microbial Temperature Sensitivity
- Different microbes thrive in different temperature ranges, impacting fermentation speed and flavor.
- A fast, hot fermentation won't yield the same results as a slow, cool one due to microbial differences.
Temperature Preferences
- Lucia Solis thrives in Guatemalan heat but struggles in Ohio winters, unlike her cold-adapted neighbor.
- This illustrates how different microbes have optimal temperature ranges, affecting their activity in fermentation.