These videos on coffee processing have been crazy informative and super interesting. I’ve been looking for a breakdown on all the different processing methods and these videos have absolutely nailed it. Tons of info that was well explained without feeling overwhelmed.
This descriptive video series of the different processes thus far has been very unique and helpful. Thanks again Kat! There isn't much of this on youtube. So helpful!
You are so good at teaching. I learned a lot watching these. Thank you for documenting these workshops. I couldn't afford the time and funds to go to a workshop with Lucia so I really appreciate you bringing it to us! Kept the great work. Incidentally, Black & White is one of my absolute favorites and in my coffee rotation.
I love this series. The TH-cam Algorithm recommended Lucia's Ted talk a few years back and I recently got caught up on all of her Podcast episodes. I heard her talk a bit about these Training Camps on her podcast, and its amazing to see your video about it!
Another super interesting video. Thanks so much for all the editing and of course thanks for being a roaster at B&W. I just order two more bags of coffee. LOL I just can't help myself.
Super informative! Thank you Kat. Will share with my family in Quindio, for them to see what's possible with economically/eco viable processing options
Hello, good day, the work you did is interesting... and how could the same demuciligination process be applied in a larger volume, for example about 40 kg? thanks for the video. 🍒
I’m not sure how you could apply this for 40kg - you would need a lot of citrus juice and some way to agitate the mixture for a half hour or so. It may not work in large volumes🤷🏼♀️
This is a tough question, Lucia talks a lot on her podcast about scaling processes up to production quantities being difficult and can be confusing because the processes do not scale linearly (for example, a process that worked well to produce 5kg of coffee and required 5g of yeast does not mean you can just do the same process using 500g of yeast to process 500kg of coffee)
Curious why no one is using gloves to protect your skin from the acid. Unless, you all washed your hands immediately right? I’m just scared of photo dermatitis or when citrus juices left on the skin then exposed to the sun/uv rays. Had a bad burn once from lime juice😅
For sure - we were washing hands right after. I am prone to dermatitis though, so that's a good tip! I'll be sure to be careful next time. Thanks for the feedback :)
I'm curious if there was any taste difference between the citric acid and citrus juice washed one. The sugar / sweetness test results should be obvious if it was done early on the citrus juice would have more sugar content than isolated citric acid.
Unfortunately I didn’t get to taste the two processes side by side (the workshop was only one week and it takes longer than that for the coffee to dry). I can ask and report back! And yes, the Brix numbers at the outset are due to one being fruit juice and the other citric acid+water.
Lucia Solis has the best coffee podcast hands down
Truly! My favorite coffee podcast for sure.
These videos on coffee processing have been crazy informative and super interesting. I’ve been looking for a breakdown on all the different processing methods and these videos have absolutely nailed it. Tons of info that was well explained without feeling overwhelmed.
Thanks so much! So glad they’ve been useful for you❤️🔥
This descriptive video series of the different processes thus far has been very unique and helpful. Thanks again Kat! There isn't much of this on youtube. So helpful!
Thanks so much for the feedback! Glad it was helpful❤️
You are so good at teaching. I learned a lot watching these. Thank you for documenting these workshops. I couldn't afford the time and funds to go to a workshop with Lucia so I really appreciate you bringing it to us! Kept the great work. Incidentally, Black & White is one of my absolute favorites and in my coffee rotation.
Thanks for the kind words! And so glad you enjoy B&W❤️🔥🙌
Been following Lucia Solis since 2020, I've learned a lot from her! Congrats on your experience
She’s the best, and I was for sure lucky to attend this workshop. Thanks much!
Such a great video !!!! ❤
Thanks so much!
So fascinating! Sharing this with my folks back home 🇨🇴
Awesome! Thank you!
I love this series. The TH-cam Algorithm recommended Lucia's Ted talk a few years back and I recently got caught up on all of her Podcast episodes. I heard her talk a bit about these Training Camps on her podcast, and its amazing to see your video about it!
Glad you enjoy it! It was an amazing experience, I 100% recommend if you're interested in coffee processing.
Another super interesting video. Thanks so much for all the editing and of course thanks for being a roaster at B&W. I just order two more bags of coffee. LOL I just can't help myself.
Glad you enjoyed it! And that’s awesome - I hope you enjoy the coffee!
Thank you so much for making these videos!! Super informative and this knowledge isn’t shared much anywhere!
Glad you like them! I love sharing this type of stuff, so happy that you enjoy it too:)
Great ! Thanks. VERY interesting.
Glad you enjoyed it!
listening from the Indonesian island of Sumatra ❤
Hope you enjoy!
Super informative! Thank you Kat. Will share with my family in Quindio, for them to see what's possible with economically/eco viable processing options
Glad it was helpful!
Hello, good day, the work you did is interesting... and how could the same demuciligination process be applied in a larger volume, for example about 40 kg?
thanks for the video. 🍒
I’m not sure how you could apply this for 40kg - you would need a lot of citrus juice and some way to agitate the mixture for a half hour or so. It may not work in large volumes🤷🏼♀️
This is a tough question, Lucia talks a lot on her podcast about scaling processes up to production quantities being difficult and can be confusing because the processes do not scale linearly (for example, a process that worked well to produce 5kg of coffee and required 5g of yeast does not mean you can just do the same process using 500g of yeast to process 500kg of coffee)
Dr. Mac and Kaleb are there too? ❤❤❤
Yes! They were there (this was over a year ago - January 2023)
❤
Thanks for watching!
Curious why no one is using gloves to protect your skin from the acid. Unless, you all washed your hands immediately right?
I’m just scared of photo dermatitis or when citrus juices left on the skin then exposed to the sun/uv rays. Had a bad burn once from lime juice😅
For sure - we were washing hands right after. I am prone to dermatitis though, so that's a good tip! I'll be sure to be careful next time. Thanks for the feedback :)
I'm curious if there was any taste difference between the citric acid and citrus juice washed one.
The sugar / sweetness test results should be obvious if it was done early on the citrus juice would have more sugar content than isolated citric acid.
Unfortunately I didn’t get to taste the two processes side by side (the workshop was only one week and it takes longer than that for the coffee to dry). I can ask and report back!
And yes, the Brix numbers at the outset are due to one being fruit juice and the other citric acid+water.
Please taste test them yourself and offer your assessment ..
8:15 the girl in the be hating on the girl speaking. Hmm wonder what the drama is there???
Or maybe it is just hot😂
😂it was very hot! She was also working at the workshop so she had heard that speech many times before haha