#32: Where Is Ripeness? Lessons From Brazil on Brix & Color
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Description
 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 about sugar in the coffee industry.Today's episode...
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RESOURCES Inquiries about coffee samples or future Fermentation Training Camps: [email protected] Barista Substack Boss Barista Podcast Support 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...
Published 04/22/24
Published 04/22/24
 In this listener Q&A episode we talk about: How to use ThermoshockDoes drying pull sugar out of the seed?What labels are important on a coffee bag?How do I prepare my coffee?How to know if you've hit "The One" on a fermentation trialHow do citrus flavors get into coffee?How did a coffee from...
Published 12/15/23