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PC 4.10 Lactic Processing

Please sign up for the course before starting the lesson.

One way of controlling fermentation is to add certain flora to the fermentation tank, in the form of a starter culture. This is not a widespread practice, but it is quite well researched.

PC 4.09 Hot Fermentation — Interview with Petra Střelecká
PC 4.11 Interview with Felipe Sardi, La Palma y El Tucan
Back to: Processing > Controlled Fermentation

Processing

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  • Processing Prologue

  • PC 0.0 Prologue
  • Harvest

  • PC 1.0 What's in Chapter 1?
  • PC 1.01 The Harvest
  • PC 1.02 Mechanical Harvesters
  • PC 1.03 Ripeness
  • PC 1.04 Fruit Softening
  • PC 1.05 Reddening
  • PC 1.06 Brix
  • PC 1.07 Recap and Glossary
  • PC 1.08 Comprehension Test — Chapter 1
  • The Wet Mill

  • PC 2.00 What's in Chapter 2?
  • PC 2.01 - Cleaning and Separating
  • PC 2.02 Sorting
  • PC 2.03 Flotation
  • PC 2.04 - Pulping
  • PC 2.05 Drum Pulpers
  • PC 2.06 Disk Pulpers
  • PC 2.07 Screen Pulpers
  • PC 2.08 Interview with Ryan Brown
  • PC 2.09 Recap and Glossary
  • PC 2.10 Comprehension Test — Chapter 2
  • Flora

  • PC 3.0 What's in Chapter 3?
  • PC 3.01 The Fermentation Tank
  • PC 3.02 The Fermentation Process
  • PC 3.03 Temperature and Time
  • PC 3.04 Bacteria, Fungi, or Yeast?
  • PC 3.05 Filamentous Fungi
  • PC 3.06 Respiration and Fermentation
  • PC 3.07 Washing
  • PC 3.08 Wastewater Management
  • PC 3.09 - Wastewater Treatment
  • PC 3.10 Recap and Glossary
  • PC 3.11 Comprehension Test — Chapter 3
  • Controlled Fermentation

  • PC 4.0 What's in Chapter 4?
  • PC 4.01 Semi-Carbonic Maceration in Winemaking
  • PC 4.02 An Interview with Hugo Silva
  • PC 4.03 Carbonic Maceration
  • PC 4.04 An Interview with Jamison Savage
  • PC 4.05 Bag Fermentation — An interview with Nikolai Fürst
  • PC 4.06 Innoculation
  • PC 4.07 Kenyan Double Fermentation
  • PC 4.08 Fermentation in Kenya — An Interview with Mette-Marie Hansen
  • PC 4.09 Hot Fermentation — Interview with Petra Střelecká
  • PC 4.10 Lactic Processing
  • PC 4.11 Interview with Felipe Sardi, La Palma y El Tucan
  • PC 4.12 Recap and Glossary
  • PC 4.13 Comprehension Test — Chapter 4
  • Dry Processing

  • PC 5.00 What’s in Chapter 5?
  • PC 5.01 Naturals
  • PC 5.02 Interview with Anabella Meneses
  • PC 5.03 Quality Controls
  • PC 5.04 Sugars in Natural Processing
  • PC 5.05 Fermentation in Natural Processing
  • PC 5.06 Mechanical Demucilagers
  • PC 5.07 Flavour vs. Efficiency
  • PC 5.08 Pulped Naturals and Honey Processing
  • PC 5.09 The Short History of Honey Processing — With Francisco Mena
  • PC 5.10 Recap and Glossary
  • PC 5.11 Comprehension Test — Chapter 5
  • Drying

  • PC 6.00 What's in Chapter 6?
  • PC 6.01 Drying Patios
  • PC 6.02 Raised Beds
  • PC 6.03 Guardiolas — Mechanical Coffee Dryers
  • PC 6.04 Taints Caused by Improper Drying
  • PC 6.05 Interview with Rachel Peterson
  • PC 6.06 Measuring the Moisture Content of Parchment Coffee
  • PC 6.07 Water Activity in Green Coffee
  • PC 6.08 Ochratoxin
  • PC 6.09 Recap and Glossary
  • PC 6.10 Comprehension Test — Chapter 6
  • Dry Milling

  • PC 7.00 What's in Chapter 7?
  • PC 7.01 Silos and Bodegas
  • PC 7.02 An Interview with Marta Dalton
  • PC 7.03 Hulling
  • PC 7.04 Screening — Size-Grading Green Coffee
  • PC 7.05 Density Sorting
  • PC 7.06 Bagging, Super Sacks, and Shipping Containers
  • PC 7.07 An Interview with Diego Lara of GrainPro
  • PC 7.08 Recap and Glossary
  • PC 7.09 Comprehension Test — Chapter 7
  • Processing Final Assessment

  • PC 8.01 A Final Word
  • PC 8.02 Final Assessment

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