#46: The Potential of Controlled Fermentation Through Yeast Inoculation | Expo Lectures 2018

Summary: Join us today for an exciting panel made up of microbiologists working to develop strains of yeast specifically designed for coffee fermentation and leading coffee producers. In this discussion, they deep-dive into the ongoing research in coffee processing using selected cultures and the analog between scaling microbiological technology in the traditional worlds of wine and coffee. This panel discussion recounts the experiences of panellists Aida Batlle, Rachel Peterson, and Tim Hill in France in October 2017, when they spent a week exploring yeast selection, production, and characterization in an effort to improve global knowledge on the organism, and also get alignment with the application in coffee (such as timing, preparation, sensory demands, waste streams, etc.). Related Links - Read the full transcript on SCA News: https://scanews.coffee/podcast/46/the-potential-of-controlled-fermentation-through-yeast-inoculation-panel-discussion-expo-lectures-2018/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:30 Introduction to yeast inoculation and the panelists 8:00 A discussion on what are your sensory goals when working with coffee and how yeast plays a part in that. 10:45 What work has been done to explore different flavor characteristics of coffee using yeast? 24:30 What strains of yeast are being explored at the moment? 26:35 What coffee defects can be avoided using yeast inoculation? 30:30 Is there a difference in the fermentation process for coffee produced according to different agronomic practices? 39:30 Audience Q&A 59:00 Outro