{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/63caccebebbb6700114b75d8/63caccf0b2acc30010087fc4?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast","description":"<p>  Some of the questions I cover on today&apos;s episode involve:</p><p>-how do fruit added fermentations differ from microbe inoculation?</p><p>-my stance on the usefulness/benefits of probiotics</p><p>-can we taste yeast in the cup?</p><p>-what is the future of fermentation for the specialty coffee industry?</p><p>-we typically ferment cherries or wet parchment but what about fermenting green coffee?</p><p>-what is honey osmotic dehydration</p><p>-how can consumers navigate coffee labels when &quot;fermented&quot; coffee produces a wide range of flavors.</p><p><br/><br/><b>Resources:<br/> <br/></b><a href='http://www.luxia.coffee/'><b>Sign up for the newsletter</b></a> for behind the scenes pictures.<br/><a href='https://www.patreon.com/join/makingcoffee'><b><br/>Support the show on Patreon</b></a><b> to join our live Discord hangouts.<br/></b><br/>And if you don&apos;t want to commit, you can show your support here with a one time contribution: <a href='https://paypal.me/MakingCoffeePodcast?locale.x=en_US'><b>PayPal</b></a></p><p>If you&apos;re interesting in joining me in Colombia in January<br/><a href='http://luxia.coffee/ftc'><b>Fermentation Training Camp 3</b></a></p>","author_name":"Lucia"}