#43: Germination & Drying–Continuous vs. Resting
In this episode we talk about: The class system in ColombiaSpecialty coffee shops in coffee producing countriesExtended fermentations, 500 hoursGermination of dry processed coffees, what is going on?O...
14 Huhti 202247min
#42: Germination & Processing–Wet/Washed vs. Dry/Natural
In this episode we talk about: The long geographical chain of custody for a cup of coffeeWhy do wet process and dry process coffees taste differentlyCoffee seeds: orthodox vs. recalcitrant seedThe yea...
28 Maalis 202242min
#41: How Much Effort Should Good Coffee Require? Cometeer Instant Coffee, Cake and Everest
In this episode we talk about: Crossing borders on footMy recent trip to Guatemala and Honduras w/ 2 new producer clientsBrewing coffee as a love poemHow instant coffee has a similar problem to instan...
8 Maalis 202235min
#40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any Money
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 sug...
6 Tammi 202241min
#39:Infused vs Adulterated coffees, Cinnamon and Fermentation Failures
As many of you know, we've started doing live hang out after the episodes on Discord a week after the podcast comes out. I find this valuable because I get to hear from listeners and we create our own...
15 Syys 202157min
#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose
Today's episode features Lucas, a Patron and exporter with Unblended who sold a Kombucha coffee. I invited him and the producers he works with, Felipe and Jose to talk about their experience reverse e...
17 Elo 20211h 4min
#37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer Relationship
Today I am joined by Jamie Isetts, Sourcing Consultant. In this episode we cover: What a green buyer doesHow Jamie became a green buyerHow to organize a coffee contractCommunication red flags between...
27 Heinä 20211h 20min
#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot
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 ferment...
4 Heinä 20211h 13min
