#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot

Making Coffee with Lucia Solis

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.

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Cover Art by: Nick Hafner
Intro song: Elijah Bisbee
Mentioned in the Episode:
Watch my processing fundamentals video here
Carbonic Maceration YouTube Video
The Noma Guide To Fermentation book
7 Scientific reasons Diagonally Cut Sandwiches Are Better