What even is ANAEROBIC FERMENTATION? From WINEMAKING to COFFEE PROCESSING with Lucia Solis

MY INSTAGRAM / / brodievissers
MY PATREON / / brodievissers
LUCIA'S COFFEE PODCAST / www.luxia.coffee/podcast
Lucía is a trained winemaker turned coffee processing specialist and an absolute wealth of knowledge on both subjects. We have had many offline (and a few online) conversations in the past, and I'm very excited to share this one with you today as we explore scientific processes, lazy terminology, and even some current contradictions when it comes to transparency.

[@dannisantiago7252]

Always an informative conversation with Lucia!

[@eligeorgia]

Brodie! So wonderful to find your channel. Found it in Lucia’s podcast notes! Her work is fascinating to me and extremely important to the integrity and evolution of specialty coffee. Looks like you’ve decided to join and help support that endeavor and bridge the gap for consumers who are interested. I certainly am. Thanks. I’m eager to find content like this.

[@BrodieVissers]

Hey Todd, seeing this means a lot! Thank you for the kind words and welcome along for the ride :)

[@kimossenblok]

Thanks for sharing! I´m a fan of Lucia ;-)

[@juliakoffee6680]

Interesting coincidence. Me and my wife have an ongoing discussion about wet and dry water. The minerals in Florida water make it taste wetter or more refreshing than the water on long island for instance. We use the term wet and dry to describe sweetness in alchhols like vermouth and water by virtue of it's mineral content has a similar range of tastes.

[@MAXXFIGO]

Nice content, super interesting topic and lovely guest 👌👏

[@BrodieVissers]

Cheers! Glad you enjoyed it as much as I did :)

[@amperstandheart]

What an awesome and interesting discussion. Super amazing expert testimony. I love that you discussed the language and topic but went farther to consider if this is even the direction we should be heading as an industry! I feel like we can get lost and convoluted and someone needs to step back and just simply ask 'why?'

[@BrodieVissers]

Thank you so much Lo Z, I really enjoyed learning and sharing more here as well, and I'm sure in the year to come there will be a lot more breakthrough in topics like this :)

[@declanburke6579]

Excellent video. Real eye opener !

[@jakobw135]

Descriptions of: taste like chocolate or fruit, is highly subjective and really - there's nothing meaningful ultimately. However describing a process, without going into fine detail about exactly how it was done, is more informative. In that vein, which coffees and or, which coffee producing countries, offer a natural process followed by a honey process?

[@joesteel3459]

Technically aerobic fermentation does exist in the sense that fermentation is a word that basically just describes the mechanisms of cellular respiration, this does occur without oxygen,(remember the key word here being respiration) But…there’s the but, in “aerobic fermentation” the final electron acceptor in the electron transport chain is oxygen. Thereby, it is more precisely called aerobic respiration. The ending of the process is different as well. Instead of the typical fermentation ending in glycolysis, , anaerobic respiration creates pyruvate and then continues on the same path as aerobic respiration. Both processes start the same. Maybe Anaerobic respiration may be a better term than anaerobic fermentation. But I think we’re deep into semantics at this point

[@Leo-eb1wl]

I’m sorry but aerobic fermentation does exist outside of cancer cells. obligate aerobes need oxygen to ferment. The fact that she seems so confident about a subject that she has a limited understanding of is troubling. Yes she has a great understanding of certain topics but she tends to wonder off into areas that are beyond her field of expertise. Calling a coffee fermentation anaerobic is not redundant. Traditional coffee has been fermented in open air and oxygen has an impact on the degradation and oxidisation of the fruit. Anaerobic allows this to be avoided and accurately describes the environmental conditions that were present during fermentation.

[@BrodieVissers]

Appreciate your perspective Leo, and yes, it's a tricky area to describe to such a varying group of recipients (such as coffee drinkers lol). Cheers!