#66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit

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 useHow adding mango to a fermentation tank is completely different from adding passion fruit or citrusHow to tell when a coffee is infused with a flavorCinnamon flavor in a coffeeInoculation vs Infusion vs Co-FermentationThe role of enzymes in removing mucilageGravity!Inquiries about coffee samples or future Fermentation Training Camps: [email protected] the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.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.Cover Art by: Nick HafnerInto song: Elijah BisbeeSupport the show