{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/63caccebebbb6700114b75d8/63caccf0b2acc30010087fc9?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad","description":"<p>In this episode we talk about:</p><ul><li>Coffee consulting in Brazil</li><li>What is a quaker</li><li>Matching coffee processing with roasting </li><li>How Eystein roasts high and low density seeds</li><li>Extraction and Brewing techniques to maximize acidity</li><li>How Eystein would prepare a coffee to show off orange, chocolaty notes </li><li>Preparing our bodies and palate to be more sensitive to flavors</li></ul><p><a href='https://www.patreon.com/join/makingcoffee'><b>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, show your support here with a one time contribution: <a href='https://paypal.me/MakingCoffeePodcast?locale.x=en_US'><b>PayPal</b></a><b><br/></b><br/><a href='http://www.luxia.coffee/'><b>Sign up for the newsletter</b></a> for behind the scenes pictures.</p><p>Resources:<br/>Connect with Eystein on Instagram <a href='https://www.instagram.com/3aondacafe/'>@3aondacafe</a><br/><br/>Cover Art by: Nick Hafner<br/>Intro song: Elijah Bisbee</p>","author_name":"Lucia"}