EPISODE · Jul 4, 2021 · 1H 13M
#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot
from Making Coffee with Lucia Solis · host Lucia
In this episode I will cover:the yeast inoculation history of wine to better understand why the natural wine and sour beer movements are rejecting inoculation.the difference between rot, wild fermentations and controlled fermentations.the role of salt in a coffee fermentation.are lactoferments better for low or high elevation farms?to pulp or not to pulp coffee cherries?how lactoferments differ from "anaerobic" fermentations and carbonic maceration.Lastly, I will give you my advice for a successful coffee lactoferment.Support the show on PatreonAnd if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Watch my processing fundamentals video hereCarbonic Maceration YouTube VideoThe Noma Guide To Fermentation book7 Scientific reasons Diagonally Cut Sandwiches Are BetterSupport the show
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In this episode I will cover: the yeast inoculation history of wine to better understand why the natural wine and sour beer movements are rejecting inoculation.the difference between rot, wild fermentations and controlled fermentations.the role of salt in a coffee fermentation.are lactoferments better for low or high elevation farms?to pulp or not to pulp coffee cherries?how lactoferments differ from "anaerobic" fermentations and carbonic maceration.Lastly, I will give you my advice for a suc...
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#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot
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