#52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve Robusta

In this episode we talk about: Carbonic Maceration in winemaking Carbonic Maceration in coffee and best guidelines to follow How to process Robusta differently than Arabica Benefits of fermentation in coffee fruit vs green seed modification Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the newsletter for behind the scenes pictures. Resources Modifying Robusta coffee aroma by green bean chemical pre-treatment. Published Food Chemistry volume 272 in January 2019. Changes in the chemical and sensory profile of coffea canephora var. Conilon promoted by carbonic maceration. Published in agronomy in September 2022. Cover Art by: Nick Hafner Intro song: Elijah Bisbee Support the show