The Brew Blog
PRO COFFEE TIPS, FUN FACTS, & MORE
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Co-Fermentation in Coffee: The Most Controversial Processing Technique in Specialty
Co-fermentation adds fruit or botanicals during coffee processing to direct flavor. Here's how the controversial technique works and what it produces.
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Yeast Inoculation in Coffee: How Cultured Yeast Strains Direct Fermentation Outcomes
Yeast inoculation adds cultured yeast strains to coffee fermentation to direct flavor outcomes with precision. Here's how the technique works in specialty.
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Thermal Shock Processing in Coffee: The Newer Experimental Technique That's Drawing Competition Attention
Thermal shock processing alternates hot and cold temperatures during coffee drying to develop specific flavor compounds. Here's what the technique does.
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Experimental vs Traditional Coffee Processing: The Debate That's Defining Modern Specialty
Experimental coffee processing techniques are redefining what specialty coffee can taste like. Here's the debate between innovation and tradition in the cup.
