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#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad

#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad

Released Thursday, 23rd June 2022
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#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad

#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad

#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad

#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad

Thursday, 23rd June 2022
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In this episode we talk about:

  • Coffee consulting in Brazil
  • What is a quaker
  • Matching coffee processing with roasting 
  • How Eystein roasts high and low density seeds
  • Extraction and Brewing techniques to maximize acidity
  • How Eystein would prepare a coffee to show off orange, chocolaty notes 
  • Preparing our bodies and palate to be more sensitive to flavors

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Resources:
Connect with Eystein on Instagram @3aondacafe

Cover Art by: Nick Hafner
Intro song: Elijah Bisbee


Hosted on Acast. See acast.com/privacy for more information.

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From The Podcast

Making Coffee with Lucia Solis

1
A behind the scenes look at what goes into making one of the world's favorite beverages. Lucia is a former winemaker turned coffee processing specialist. She consults with coffee growers and producers all over the world giving her a unique perspective into the what it takes to get a coffee from a seed to your cup. Hosted on Acast. See acast.com/privacy for more information.

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