In this new episode I talk about:A review of how dry process and wet process are differenthow microbes get into our fermentationsWhat I look for in a coffee label, 4 key elementshow I’ve changed my mind about descriptive processing labelsstudies showing contradictory results when they look at altitude in different countries.The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic FermentationsRESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport 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 Bisbee

In this new episode with Natali we talk about:Growing up in a coffee producing country, but finding coffee later in lifeFalling into the specialty coffee rabbit holeThe challenges of running a small business while keeping full time jobsDirect trade, fair trade and single originHow Natali chooses what information to put on her roasted coffee bagsWhy Decaf is important for night owls & coffee loversEducating new marketsRESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport 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.To connect with Natali:InstagramWebsiteCover Art by: Nick HafnerInto song: Elijah Bisbee

Today I bring you a long overdue second conversation with Pranoy from Kerehaklu in India. His first appearance on the podcast was EP#34 in May 2021I have been wanting to catch up with Pranoy for more than 2 years, and after spending a week together processing coffee and learning we were able to sit down in Jakarta after the intense week of FTC and talk. In this new episode we talk about:How he has found new markets to export his coffeeAdvice for producers attending coffee Expos like SCA and MICEThe impact of climate change on his farm, including the changing monsoon season.His approach to biodiversity.How Covid revived an interest in Indian farm lifeThe lingering prejudices of the Indian caste systemHow Australian culture has influenced his life philosophyRESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport 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.To connect with Pranoy:Pranoy's InstagramKerehaklu InstagramWebsiteCover Art by: Nick HafnerInto song: Elijah Bisbee

Next time you set about making your morning coffee, take a moment to peruse the info on your bag of beans. What do you notice? The variety of beans? Flavor notes? Technical details on where the coffee was grown? They're not so different from the sort of blurb you might find on the back of a wine bottle in many ways. And that’s intentional. Specialty coffee has taken a lot from the world of wine. But could the increasing overlaps be a problem for coffee farmers — or even dangerous?In this episode, Scott and Jools join forces with coffee processing specialist and former winemaker Lucia Solis from the Making Coffee podcast to dive deeper into where our coffee comes from and what (if anything) wine's got to do with it.Lucia talks to coffee producer Karla Boza from the Finca San Antonio Amatepec coffee farm in El Salvador and vintner Todd Kohn from the Wayfarer Vineyard in California to shed some light on the techniques behind picking, transporting and processing their precious produce. Take a sip on this (soon-to-be-a-good) vintage episode to pique your curiosity about how coffee and wine are made, and why it matters.—Follow Karla Boza’s farm and Todd’s winery on Instagram Tag our Instagram handles:James Harper / Filter StoriesJools Walker / Lady VeloScott Bentley / Caffeine MagazineJames' PodcastsHistory of Coffee (do not miss this series!)Adventures in Coffee Filter Stories (producer oriented stories)Fifth Wave (for the economics nerd)Bellwether New Wave Coffee (cafe focused)SCA Competitions 

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 Better

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 North America and Europe (coffee importing countries) and probably very rare in coffee producing countries.I can imagine a near future where buyers are drawn to or supportive of kombucha process without understanding what they may be asking producers to do. Or similarly, producers wanting to be ahead of the curve and differentiate their coffee in a new way borrowing methods from beer and wine. My hope is that this episode helps coffee producers experiment intelligently and with intention, to maximize positive results. If you’re a coffee buyer or consumer, I hope you’ll be curious and critical if you see these words pop up on a label. I hope the information in this episode helps you be a better consumer by questioning what you read on labels or websites.Support the show on Patreon And if you don't want to commit, show your support here: 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 hereHigh Acetic Acid producing yeast: wild yeasts like Hansenula, Kloekera Dekkera and BrettanomycesWhere to buy a SCOBY

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 relevant to all of the newer coffee producing regions.Thailand didn’t export coffee until 1976! This is very recent and not a lot of time for coffee growers and producers to develop their craft and catch up with older coffee growing regions like Colombia, where I am living. Colombia was already exporting coffee in 1835.As new regions begin to grow coffee, the questions in this podcast will become more and more relevant.Dr. Mack's questions allow me to address a few things like:How to avoid fermentation during transportation from the farm to millHow to use yeast with rust resistant varietiesHow to do a honey or a natural process while avoiding mold growth (a common problem in humid tropical countries)Support the show on Patreon and get access to research papers.Sign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Short videos:4 Things I don't like about Carbonic MacerationThe Fundamental Problem with Carbonic Maceration

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 piece of the puzzle—the refractometer and the other instruments used to measure sugar.In today's episode we will see how a refractometer can give a high Brix reading even when there is zero sugar in the sample. Or, how it is possible to get negative Brix readings.I think understanding more about the the instruments we use, helps us understand the limitations of measuring Brix at all.Support the show on Patreon and get access to research papers.Sign up for the newsletter to stay informed.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Why is This Happening Podcast: Pappy Van WinkleTTB Alcohol Tax ChartSugar Cane exporting Countries

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 carbohydrates, sucrose, glucose and fructose and sweetness as a concept. We will also look at how sugar content differs based on processing style: washed, honey or natural.Support the show on Patreon and get access to research papers.Sign up for the newsletter to stay informed.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Brodie Vissers Youtube channelBrodie Vissers InstagramVanishing Fleece by Clara ParkesBoss Barista C-Market Part IBoss Barista C-Market Part II

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 coffee farmers in Eastern Uganda. They currently work directly with 300 small holder farmers. They have a micro-processing station in the foothills of Mount Elgon.This episode might be most relevant to a coffee producer, so if you know any, please pass this episode along to them. Especially if they are curious about using yeast to control their fermentations. Today we cover how to process undesirable cherries, we talk about the challenges in scaling up from a small trial to full scale lots. We also discuss yeast usage in very rural settings, is it even appropriate? At what volume should a producer consider using yeast? Even if you’re not a coffee producer I hope you will listen to the questions and concerns of a coffee producer and better understand their reality. Support the show on Patreon and get access to research papers.Sign up for the newsletter to stay informed.Cover Art by: Nick HafnerInto song: Elijah BisbeeMentioned in the Episode:The Coffee Gardens

Aurora is back for another tea chat.Unfortunately I think coffee and tea are often lumped together in similar categories but they have very different histories and I think it’s worth trying to de-couple these beverages.Join us as we discuss how:-tea is largely consumed in it's botanical origins and coffee is not. -the different flavors of stress (positive and negative)-over extraction and the role of color-my thoughts on Cascara teaMentioned in the Podcast:Support the show on Patreon and get Aurora's curated tea flights and download the research paper on Leafhoppers and Oriental Beauty oolong tea.Aurora's WebsiteTea Reading List 2020 located at worldcat.org, curated by Aurora PrehnHow to Taste by Becky Selengut

A behind the scenes look at one of the world's favorite beverages. Lucia is a former winemaker turned coffee processing consultant. This podcast will talk about the steps in getting a coffee cherry ready for roasting, share current coffee research in microbiology and have interviews with coffee producers in different parts of the world.Photo by @a.w.klassDesign by @hafner.nickMusic by @elijahbisbeemusic