#32: Where Is Ripeness? Lessons From Brazil on Brix & Color

Our sugar journey is almost complete as we round out the third installment in the Brix series. I hope the previous podcast episodes helped open your mind to some of the challenges we face in talking about sugar in the coffee industry. Today's episode focuses on ripeness and how counterintuitively sometimes measuring Brix can lead to lower quality coffee. And to help illustrate this point I'm sharing a lesson from one of my favorite industries: the cork industry. Specifically cork wine...