Making Coffee with Lucia Solis Podcast Artwork Image

Making Coffee with Lucia Solis

Lucia

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.
Episodes
#51: The Kenyan Auction System; Lessons, Takeaways, & Cautions with Vava AngwenyiDecember 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 YeastNovember 25, 2022
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#49: Exposing the Producer’s Gaze & the Success Paradox with Vava AngwenyiNovember 10, 2022
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#48: My Philosophies on Coffee Processing, and the Future of the Industry, with Katrien of OR CoffeeOctober 17, 2022
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#47: Coffee Has a Plastic Bag ProblemSeptember 28, 2022
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#46: What We Don't Talk About When We Talk About Wine & Coffee ComparisonsJuly 17, 2022
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#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein VeflingstadJune 22, 2022
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#44: Are Wine Making Techniques the Future of Coffee?June 03, 2022
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#43: Germination & Drying–Continuous vs. Resting April 14, 2022
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#42: Germination & Processing–Wet/Washed vs. Dry/NaturalMarch 28, 2022
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#41: How Much Effort Should Good Coffee Require? Cometeer Instant Coffee, Cake and EverestMarch 08, 2022
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#40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any MoneyJanuary 06, 2022
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#39:Infused vs Adulterated coffees, Cinnamon and Fermentation FailuresSeptember 15, 2021
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#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & JoseAugust 17, 2021
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#37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer RelationshipJuly 27, 2021
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#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining RotJuly 04, 2021
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#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a NaturalMay 27, 2021
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#34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu. May 05, 2021
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#33: Listener Q&A: Learning from Thailand, Avoiding Mold Growth in Honey and Dry/Natural Processing in Humid LocationsMarch 22, 2021
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#32: Where Is Ripeness? Lessons From Brazil on Brix & ColorFebruary 16, 2021
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#31: What Are We Measuring When We Measure Brix?January 19, 2021
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#30 Untangling Sugar, Sweetness and Brix January 06, 2021
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#29: How Can Yeast Help in a Rural Ugandan Setting: Consulting w/ The Coffee GardensDecember 08, 2020
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#28: Origin, Native, Indigenous and Local: Building Our Coffee VocabularyNovember 23, 2020
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#27: Searching for the Escape Velocity of Coffee–w/ Mark from Finca RosenheimNovember 03, 2020
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