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:<ul><li>The sugar and acid additions that French and California winemakers use</li><li>How adding mango to a fermentation tank is completely different from adding passion fruit or citrus</li><li>How to tell when a coffee is infused with a flavor</li><li>Cinnamon flavor in a coffee</li><li>Inoculation vs Infusion vs Co-Fermentation</li><li>The role of enzymes in removing mucilage</li><li>Gravity!</li></ul>Inquiries about coffee samples or future Fermentation Training Camps: <a href='mailto:info.luxiacoffee@gmail.com'>info.luxiacoffee@gmail.com</a> <a href='https://www.patreon.com/makingcoffee'>Support the show on Patreon</a>  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: <a href='https://paypal.me/MakingCoffeePodcast?locale.x=en_US'>PayPal</a> <a href='http://www.luxia.coffee/'>Sign up for the newsletter</a> for behind the scenes pictures. Cover Art by: Nick Hafner Into song: Elijah Bisbee

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

Making Coffee with Lucia Solis

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