These are all the posts that have been tagged with WILD.
Fermentation – the time that pulped coffee spends in a tank before it is dried – is also an opportunity to impact flavour. Microbiologist Lucia Solis, who specializes in microbial demucilagination, explains how this method offers a consistent and predictable coffee fermentation process, reducing the risk of spoilage or defects in the cup.
Food and drink scientists from Queen Margaret University (QMU), Edinburgh, Scotland, have teamed up with artisan tea company Eteaket to produce the UK’s first sea buckthorn fruit tea blend.
Although well regarded as a leader in agricultural technology, Japan still practices a sensory-focused, labour intensive traditional tea grass integrated process known as chagusaba.