#66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit
Show notes
I was going to create a new episode about Infused vs Inoculated Coffees, but much of what we established back in Episode #39 is still relevant. So I am pulling a Taylor Swift and going to re-release a new version of episode 39, keeping what still works and adding some new perspectives from the last 3 years.
In this episode I talk about:
- The sugar and acid additions that French and California winemakers use
- How adding mango to a fermentation tank is completely different from adding passion fruit or citrus
- How to tell when a coffee is infused with a flavor
- Cinnamon flavor in a coffee
- Inoculation vs Infusion vs Co-Fermentation
- The role of enzymes in removing mucilage
- Gravity!
Inquiries about coffee samples or future Fermentation Training Camps: [email protected]
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Cover Art by: Nick Hafner
Into song: Elijah Bisbee