#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural
Do you drink kombucha? Coming from California, kombucha is about as normal as orange juice. But I imagine it might not be as popular in other parts of the world. Kombucha is probably more popular in N...
27 Maj 202155min
#34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu.
Today's episode is another in a series hearing from coffee producers from all parts of the world. I think one of the common traps we can get into is thinking and talking about "The" coffee farmer. Or...
6 Maj 202155min
#33: Listener Q&A: Learning from Thailand, Avoiding Mold Growth in Honey and Dry/Natural Processing in Humid Locations
Today’s questions all come from Dr. Mack in Bangkok, Thailand. Even though he is asking the question on behalf of coffee producers in Thailand, I wanted to answer them on the podcast because they are ...
23 Mars 202136min
#32: Where Is Ripeness? Lessons From Brazil on Brix & Color
Our sugar journey is almost complete as we round out the third installment in the Brix series. I hope the previous podcast episodes helped open your mind to some of the challenges we face in talking a...
16 Feb 202159min
#31: What Are We Measuring When We Measure Brix?
I hope the previous podcast episode helped open your mind to some of the challenges we face in talking about sugar in the coffee industry. In today's episode we are adding another element, another pie...
19 Jan 202138min
#30 Untangling Sugar, Sweetness and Brix
Where does sweetness come from? Can something taste sweet that has no sugar? How can we measure sugar in coffee? This will be a more technical episode where we will talk about the sugar compounds like...
7 Jan 202136min
#29: How Can Yeast Help in a Rural Ugandan Setting: Consulting w/ The Coffee Gardens
Today you get to be a fly on the wall of a consulting session between myself and a coffee producer in Uganda. The Coffee Gardens is a newer project of coffee producers who have partnered with select c...
8 Dec 202044min
#28: Origin, Native, Indigenous and Local: Building Our Coffee Vocabulary
If you started the season with me in October you’ll remember that I started exploring the topic of what we lose when we take a plant from its native environment. Episode #25: A California Coffee Farm ...
24 Nov 202040min
