Making Coffee with Lucia Solis

Apr 14 2025 71 ep. 46 mins 316
Making Coffee with Lucia Solis Podcast artwork

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.

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#70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple days

Apr 14 2025 44 mins  
Some of the questions in this episode: What typically happens to the water, along with cascara and whatever else is part of a fermentation, after the fermentation has been completed?Cascara is sometimes processed into a secondary product, cascara tea. Are there other secondary products that are made?As a roaster, what should we put on our bags to better point towards the farm?What'

#69: Whole Coffee Cherry Fermentations—The Multiple Paradoxes of Naturals

Mar 29 2025 48 mins  
This episode is a final harvest update and the behind the scenes of performing whole cherry fermentation with various microbes in an attempt to create a Dry Process/Natural coffee that I want to drink. Resources: Inquiries about coffee sales or future Fermentation Training Camps: [email protected] Support the show on Patreon to join our live Discord hangouts, and get acces

#68: Fermentation vs. Germination: A Look at The Seed From The Inside, Out

Dec 02 2024 36 mins  
I have wanted to make this episode for a long time, but I wasn't sure how to make it work. Finally some research for Dr. Flavio Borem helped crack the topic for me and the result is today's new episode. Things we discuss on this episode: Washed processed that tastes like a naturalProcess-forward coffees, funky coffeeNeutral processing The need for speed, & gentle dryingDrying i

#67: Addressing Climate Collapse & Coffee Labor in Brazil with Ana Luiza of Fazenda Mió

Sep 04 2024 60 mins  
In this episode we talk about: How Ana decided to join the family business after pursuing a career in art.The advantages and drawback of growing coffee in a "Full Sun" system.The future of coffee picking and the role of Mechanical Harvesters.Brazil's 6 different biomes.How technology helped Brazil jump from 6 coffee bags/hectare in 1960 to 29 bags/hectare in 2023How climate change

#66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit

Aug 23 2024 66 mins  
I was going to create a new episode about Infused vs Inoculated Coffees, but much of what we established back in Episode #39 is still relevant. So I am pulling a Taylor Swift and going to re-release a new version of episode 39, keeping what still works and adding some new perspectives from the last 3 years. In this episode I talk about: The sugar and acid additions that French and

#65: To Blend or Not to Blend? Wine Vintages, and Harvest Update.

Jul 24 2024 37 mins  
On today's episode I will be updating you on the coffee we made this harvest season and speaking of the importance of blends. If you’ve listened to even 1 other episode of this podcast, you’ll know that I'm usually trying to discourage the coffee industry from blindly adopting wine culture. Usually I share my thoughts that adopting a wine model benefits consumers more than prod

#64: What Kind of Coffee Lover am I? How Much am I Willing to Pay for a Cup of Coffee?

Jul 04 2024 35 mins  
This episode also comes on the heels of our recent trip to London. Our very first stop was the Nagare coffee shop in Shoreditch in North London. Nick and I do what we usually do when we step into a coffee shop and order the pour overs. They had 2 different coffees on the menu for a pour over so we got one of each and sat back at our cute little table in a cozy cafe, and it was only

#63: Terroir For Busy People

May 20 2024 37 mins  
Inquiries about coffee samples or future Fermentation Training Camps: [email protected] Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the newsletter for behind the scenes pictures. Cover Art by:

#62: The Commercial Yeast vs Wild Microbes Debate w/ Pranoy of Kerehaklu

Apr 30 2024 96 mins  
Today I bring you a third installment with Pranoy from Kerehaklu. In this new episode we talk about: The pros and cons of commercial strains vs wild microbesThe over-complication of fermentationsThe drawback of high altitude farmingThe drawback of honey processAn alternative to adding fruit to your tank Terroir vs Ecological nichePranoy's approach to cultivating his local microbesA

#61: Coffee Fermentation Review with Ashley Rodriguez of Boss Barista

Apr 22 2024 52 mins  
RESOURCES Inquiries about coffee samples or future Fermentation Training Camps: [email protected] Barista Substack Boss Barista Podcast Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the news