#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast

Some of the questions I cover on today's episode involve:-how do fruit added fermentations differ from microbe inoculation?-my stance on the usefulness/benefits of probiotics-can we taste yeast in the cup?-what is the future of fermentation for the specialty coffee industry?-we typically ferment cherries or wet parchment but what about fermenting green coffee?-what is honey osmotic dehydration-how can consumers navigate coffee labels when "fermented" coffee produces a wide range of fla...

Om Podcasten

A behind the scenes look at what goes into making one of the world's favorite beverages. Lucia is a former winemaker turned coffee processing specialist. She consults with coffee growers and producers all over the world giving her a unique perspective into the what it takes to get a coffee from a seed to your cup.