EPISODE · Jan 6, 2022 · 41 MIN
#40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any Money
from Making Coffee with Lucia Solis · host Lucia
Welcome to the first episode of the new year and season 3.In this episode we talk about:If sugar follows the direct of water flow, does sugar evaporate out as coffee dries?The difference between sugar in mucilage and inside the seed.Can sugar be a preservative?The benefits and drawbacks of adding cascara to the fermentationHow to inoculate for freeHow to control the fermentation in a hot environment vs a cold one.Support the show on Patreon to join our live Discord hangouts.And 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.Resources:Momo Tostadores PodcastCover Art by: Nick HafnerIntro song: Elijah BisbeeSupport the show
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What this episode covers
Welcome to the first episode of the new year and season 3. In this episode we talk about: If sugar follows the direct of water flow, does sugar evaporate out as coffee dries?The difference between sugar in mucilage and inside the seed.Can sugar be a preservative?The benefits and drawbacks of adding cascara to the fermentationHow to inoculate for freeHow to control the fermentation in a hot environment vs a cold one. Support the show on Patreon to join our live Discord hangouts. And if you do...
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#40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any Money
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