Making Coffee with Lucia Solis

Sep 04 2024 68 ep. 46 mins 300
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.

  Arts  Education  Science
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#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 h

#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 C

#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 produ

#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] 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: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nic

#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 microbesAn

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

Apr 22 2024 52 mins  
RESOURCESInquiries about coffee samples or future Fermentation Training Camps: [email protected] Barista SubstackBoss Barista PodcastSupport 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: PayPalSign up for the newslette

#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate

Dec 15 2023 49 mins  
In this listener Q&A episode we talk about:How to use ThermoshockDoes drying pull sugar out of the seed?What labels are important on a coffee bag?How do I prepare my coffee?How to know if you've hit "The One" on a fermentation trialHow do citrus flavors get into coffee?How did a coffee from Panama fool a listener into thinking it came from Ethiopia?RESOURCESInquiries about coff

#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level

Nov 20 2023 41 mins  
In this new episode I talk about:A review of how dry process and wet process are differenthow microbes get into our fermentationsWhat I look for in a coffee label, 4 key elementshow I’ve changed my mind about descriptive processing labelsstudies showing contradictory results when they look at altitude in different countries.The Altitude of Coffee Cultivation Causes Shifts in the

#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee

Oct 05 2023 49 mins  
In this new episode with Natali we talk about:Growing up in a coffee producing country, but finding coffee later in lifeFalling into the specialty coffee rabbit holeThe challenges of running a small business while keeping full time jobsDirect trade, fair trade and single originHow Natali chooses what information to put on her roasted coffee bagsWhy Decaf is important for night owls