Yuzu Lavender Kombucha. kinda want to get a RotoVap, an Ultrasonic homogeniser, Centrifuge. “Oh to have a cat come sit by you and rub its face against you, like yes, there is love in this person.” Instinct is something that develops over time. In the kitchens it is important to be more driven by instinct in cases under a lot of heat and pressure where your brain is probably not in the right condition to think for itself, so all senses in your body combine to form a general feeling of one particular thing going on. That is instinct. I would stop in middle of pouring a v60 if I get what I call ‘the smell of extraction’ something that I got to know after making thousands of pour-overs repeatedly with all sorts of coffees. After you get a in-depth understanding of what is happening at a microscopic or unobservable scale, it becomes a part of your instinct. But that is work, mostly. And the word instinct is used most of the time to explain why one goes off the books without having to explain the science of everything. Then there is the natural instinct. Which, I observe is very strong in animals and kids. In animals be it change in weather, or imminent looming danger of being killed, they keep their instinct sharp. In kids, whatever silly little things the say, many a times is based on the fact their gut feeling and mouth does not have any filter. . . . . . . . . . . #kombucha #flavour #biochmeistry #foodwriting #writing #fermentation #vadodarafood (at Modernist Coffee) https://www.instagram.com/p/CS6YIjSq1f1/?utm_medium=tumblr