In this podcast, the host discusses the confusion and misuse of terminology surrounding anaerobic fermentation in the specialty coffee industry. They explore the complexity of language in describing coffee processes and the need for standardized definitions. The speaker proposes an alternative term, 'microbial demucillegination', to accurately describe the process. They also emphasize the importance of understanding fermentation's role in coffee production and challenging misconceptions about achieving specific flavors. Lastly, they highlight the importance of education and avoiding commoditization in the coffee industry.

Today's Making Coffee Podcast episode is a continuation of the theme of coffee pickers and their role in quality.In the previous episode I shared my surprisingly difficult experience trying to source red ripe coffee cherry. It was surprisingly difficult to pay the farmers more for a different quality than they were used to picking because of the established system, a system that developed over decades as a response to chronically low coffee prices.It's important for me to share this with you because I don’t believe enough of us who enjoy drinking coffee realize how fragile our coffee supply is. Coffee is such a staple in our daily lives that I believe we simultaneously revere it for making our mornings more enjoyable and take it for granted. For example, many businesses offer free coffee, free coffee refills or free coffee with food. If you look around hotels, restaurants and gatherings you can often find more than 1 “FREE Coffee” sign. We expect that there will always be coffee. It seems so abundant that there is a real disconnect between the effort it takes to get that cup into our hands and what we are willing to pay for that work. Many of us would be turned off by a $5 cup of coffee but have also likely paid $15 to $20 for a glass of wine. Additionally, it's a lot less common to expect free wine.To Support this Podcast and become a Patron CLICK HERE

Today's episode is part 1 of a 2 part series talking about the people who pick our coffee.In episode 15 we went deeply into how a molecule of sucrose in the coffee cherry pulp becomes a flavor compound like banana or peach and gets into the coffee seed.Flavor is an accessible entry point for specialness.However, I don’t like talking about flavor and coffee too much.  I don’t think coffee flavor is what’s going to help the industry move closer towards long term stability. I think it’s most often a distraction of the larger picture. My concern is the coffee farmers, the people at the source of the value chain. I think focusing on flavor distracts us from the larger threats to coffee, like climate change, pests and diseases and—what I want to talk about specifically today—availability of labor.Sitting down to collect these interactions is possible through the support of Patreon. I’m grateful for the 31 individuals who currently support this podcast and it’s through their generosity that I can make it available to you all. As a thank you, I create additional resources on the Patreon account.To Support this Podcast and become a Patron CLICK HERE

Today's episode is very special because it was picked by the Making Coffee Podcast Patrons. I sent my patrons a poll on what they wanted to hear about next and the topic most people wanted to hear about was HOW fermentation impacts coffee flavor. How can the same yeast that makes bread rise also make my coffee taste like apricot or jasmine?Maybe you’ve thought that farmers added fruit to the coffee (and while this sometimes happens—it’s not the kind of flavor we are talking about today). Maybe you thought those flavor differences came from the different plant variety or that different countries of origin explains those differences. Those are important factors but that’s not the whole story.In this episode we will go deep into the biochemistry of how a yeast or bacteria can turn the glucose in the coffee fruit into various flavors ranging from lemongrass to mint to raspberries.There is also a question at the end about how baristas can communicate flavor in a simple way (without having to give a 30 minute science lecture) to their customers.To pick the next episode, get a copy of the scientific paper that I reference in this episode and ask questions that I answer on the podcast, check out: https://www.patreon.com/makingcoffee

George Howell, coffee expert and co-founder of Cup of Excellence program, discusses topics like coffee pricing, processing styles, craftsmanship, additives in processing, kamikaze farmers, and more. They also cover the flaws in fair trade, promoting coffee, exploring flavors, and the role of yeast in coffee production.

Hello friends,Today I want to share an interview with Sofia Handtke from Mapache Coffee in El Salvador. I recorded this last November at the end of my time with them. That was my second season working with them and designing fermentation lots at their mill. Over the last 2 harvest seasons we've done about 40 different batches combining 4 strains of yeast, 3 cultivars and various lengths (# of hours in the tank) in an effort to create additional flavor options.I wanted to interview Sofia and Jan Carlo together but they have a small mill team and a lot of responsibilities so I caught them when I could. In the interview with Jan Carlo we spoke about how Mapache is embracing vertical integration, how he believes this current generation is more open to sharing information, and some of his struggles like disease pressures and how climate change has impacted his farming philosophy. You can catch my conversation with him HERE.In this conversation I ask Sofia to share her Q Grader experience and talk about her background in coffee. She believes that getting coffee producers and buyers using the same standard language is very important but unfortunately it’s still out of reach for many producers in Central and South America—this is a topic that deserves it’s own episode and it's in the works. She shares what it was like growing up in a coffee farm and how she and Jan Carlo are engaging their two teenage children to inspire them to see the coffee industry as a career option, unlike her parent’s generation, many of which had to abandon the industry because it was no longer a viable way to make a living.She shares some fantastic insights about coffee branding and marketing and the coffee gear she takes when she travels.To Support this Podcast and become a Patron CLICK HERE

The podcast explores the preference for stale coffee and the importance of freshness. It discusses the tension between environmental concerns and personal taste preferences when buying coffee. The effects of temperature on coffee aging are also explored. The role of coffee shops in cultivating interest in coffee production and the need for more coffee shops in producing countries are emphasized. Two coffee shops in San Salvador that prioritize education and knowledge for consumers are highlighted.

Hello friends,In today’s podcast episode I get to do something a little different. Instead of giving you my thoughts on a particular coffee topic, I’m answering questions from 4 different listeners. Ideally I would like to have an episode for each question because they are rich with topics but many listeners have submitted questions through my website. The pile is growing quite large and I think it would be more helpful if I could keep answers brief to address a higher number of questions.Today's questions focus on fermentation, yeast, bacteria and temperature:I remain skeptical about the role and importance of fermentation on coffee quality and flavor.Would the amount of water added into the fermentation tank affect the concentration of fermentation by products found in the final product?Is fermentation temperature is largely responsible for flavor differences between submerged (in-water) and dry (out-of-water) coffee fermentations?I have always been curious as to whether it is primarily yeast or bacteria causing the fermentation inside the fruit?How would a taster know the difference between yeast and bacteria fermented coffee?

When most people hear that I’m going to Central America for work, they often say some variation of “how cool! you’re going to have such great coffee” which is true, but only because I haul most of if myself from The United States back to Central America in my suitcase. Consuming countries pay a higher price for good coffee - so by design the best coffee leaves the countries where it was produced. The coffee that remains is the stuff that wasn’t good enough to export and sell, so by design the locals drink the lower quality coffee.In this episode I share a story about drinking coffee with small-holder farmer that illuminated another part of the coffee quality problem.

In this episode, I had the chance to speak with Jan-Carlo Handtke of Mapache Coffee. Jan-Carlo shares important perspectives of what it's like to be a 5th generation producer today. When most people are leaving coffee, Jan-Carlo and his wife Sofia are doubling down, buying new farms and making significant investments in education and equipment.In this conversation we talk about the role of social media, selling coffee on the local market, and he also shares some of his struggles. We talk about coffee farm irrigation, his Q-grader story, shade trees, and so much more.