Making Coffee with Lucia Solis
By Lucia
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Category: Food
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Subscribers: 32
Reviews: 0
Episodes: 62
Description
A behind the scenes look at what goes into making one of the world's favorite beverages. Lucia is a former winemaker turned coffee processing specialist. She consults with coffee growers and producers all over the world giving her a unique perspective into the what it takes to get a coffee from a seed to your cup.
| Episode | Date |
|---|---|
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#61: Coffee Fermentation Review with Ashley Rodriguez of Boss Barista
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Apr 22, 2024 |
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#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate
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Dec 15, 2023 |
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#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level
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Nov 21, 2023 |
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#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee
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Oct 05, 2023 |
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#57: Will Frith Solves Terroir & Other Lessons From Vietnam
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Sep 12, 2023 |
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#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India
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Aug 29, 2023 |
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#55: Coffee Waste, A Feminine Approach, & Confident Processing–With Rani Mayasari
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Aug 15, 2023 |
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#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s
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Jul 31, 2023 |
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#53: Reforesting, Finding Your People & The Hidden Cost of Coffee Production w/ Mark from Finca Rosenheim
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May 23, 2023 |
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#52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve Robusta
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Jan 30, 2023 |
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#51: The Kenyan Auction System; Lessons, Takeaways, & Cautions with Vava Angwenyi
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Dec 09, 2022 |
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#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast
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Nov 25, 2022 |
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#49: Exposing the Producer’s Gaze & the Success Paradox with Vava Angwenyi
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Nov 10, 2022 |
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#48: My Philosophies on Coffee Processing, and the Future of the Industry, with Katrien of OR Coffee
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Oct 17, 2022 |
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#47: Coffee Has a Plastic Bag Problem
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Sep 28, 2022 |
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#46: What We Don't Talk About When We Talk About Wine & Coffee Comparisons
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Jul 17, 2022 |
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#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad
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Jun 23, 2022 |
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#44: Are Wine Making Techniques the Future of Coffee?
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Jun 03, 2022 |
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#43: Germination & Drying–Continuous vs. Resting
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Apr 14, 2022 |
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#42: Germination & Processing–Wet/Washed vs. Dry/Natural
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Mar 28, 2022 |
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#41: How Much Effort Should Good Coffee Require? Cometeer Instant Coffee, Cake and Everest
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Mar 08, 2022 |
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#40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any Money
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Jan 06, 2022 |
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#39:Infused vs Adulterated coffees, Cinnamon and Fermentation Failures
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Sep 15, 2021 |
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#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose
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Aug 17, 2021 |
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#37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer Relationship
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Jul 27, 2021 |
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#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot
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Jul 04, 2021 |
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#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural
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May 27, 2021 |
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#34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu.
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May 06, 2021 |
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#33: Listener Q&A: Learning from Thailand, Avoiding Mold Growth in Honey and Dry/Natural Processing in Humid Locations
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Mar 23, 2021 |
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#32: Where Is Ripeness? Lessons From Brazil on Brix & Color
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Feb 16, 2021 |
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#31: What Are We Measuring When We Measure Brix?
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Jan 19, 2021 |
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#30 Untangling Sugar, Sweetness and Brix
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Jan 07, 2021 |
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#29: How Can Yeast Help in a Rural Ugandan Setting: Consulting w/ The Coffee Gardens
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Dec 08, 2020 |
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#28: Origin, Native, Indigenous and Local: Building Our Coffee Vocabulary
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Nov 24, 2020 |
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#27: Searching for the Escape Velocity of Coffee–w/ Mark from Finca Rosenheim
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Nov 03, 2020 |
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#26: Do Coffee Trees Talk? How Underground Fungi Affect Coffee Quality
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Oct 20, 2020 |
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#25: A California Coffee Farm & Native vs. Local Yeasts
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Oct 06, 2020 |
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#24: Tea and Coffee: Conscious Uncoupling w/ Aurora Prehn
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Aug 10, 2020 |
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#23: Tasting Authenticity—When Different Countries Have Similar Flavor Profiles
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Jul 28, 2020 |
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#22: Terroir—Part II: Yeast, Bacteria & Transparent Coffee Processing
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Jul 14, 2020 |
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#21: Terroir—Part I: The Soil, The Science & The Human Element
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Jun 30, 2020 |
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#20: Listener Q&A: Slow vs Fast Fermentations, Adding Foreign Yeast, & Post Harvest Effect on Density
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Jun 16, 2020 |
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#19: Botanical Awareness, Tea Fermentation & Processing with Aurora Prehn
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Jun 02, 2020 |
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#18: Anaerobic Fermentation: Building Our Coffee Vocabulary
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May 19, 2020 |
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#17: Coffee Photography, Marketing and Consent
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May 05, 2020 |
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#16: The Elusive Search for Red Ripe Coffee Cherry
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Apr 21, 2020 |
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#15: How Microbes Contribute Body, Acidity, & Fruity Flavors To Your Cup of Coffee
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Apr 06, 2020 |
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#14: George Howell on Cup of Excellence, Coffee Pricing and Craftsmanship
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Mar 11, 2020 |
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#13: Growing Up On A Coffee Farm, With Sofia Handtke of Mapache
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Jan 28, 2020 |
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#12: The Dark Side of Seeking Fresh Coffee
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Jan 21, 2020 |
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#11: Listener Q&A: Why Ferment? Submerged vs Dry Tanks, and Can You Taste Yeast vs Bacteria?
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Dec 31, 2019 |
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#10: What Do Coffee Producers Drink?
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Dec 23, 2019 |
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#9: Doubling Down in El Salvador with Jan Carlo of Mapache
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Dec 02, 2019 |
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#8: "Empowerment": The New Colonialism Trap
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Nov 25, 2019 |
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#7: Coffee Travel: Helping or Hurting?
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Nov 18, 2019 |
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#6: The Sommelier of Coffee?
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Nov 11, 2019 |
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#5: To Be or Not To Be A Q-Grader
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Nov 04, 2019 |
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#4: Over Fermentation and Brettanomyces
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Oct 28, 2019 |
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#3: The Best Cup of Coffee I've Ever Had
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Oct 21, 2019 |
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#2: How Bad Labels Hold Us Back
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Oct 14, 2019 |
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#1: A Winemakers Perspective on Specialty Coffee
|
Oct 07, 2019 |
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Welcome to Making Coffee with Lucia Solis
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Sep 25, 2019 |