
Making Coffee with Lucia Solis
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
69 episodes
#68: Fermentation vs. Germination: A Look at The Seed From The Inside, Out
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 ...
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Season 5
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Episode 68
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36:59

#67: Addressing Climate Collapse & Coffee Labor in Brazil with Ana Luiza of Fazenda Mió
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 ...
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Season 5
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Episode 67
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1:00:19

#66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit
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 sti...
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Season 5
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Episode 66
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1:06:18

#65: To Blend or Not to Blend? Wine Vintages, and Harvest Update.
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 th...
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Season 5
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Episode 65
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37:48

#64: What Kind of Coffee Lover am I? How Much am I Willing to Pay for a Cup of Coffee?
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 ove...
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Season 5
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Episode 64
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35:02

#63: Terroir For Busy People
Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport the show on Patreon to join our live Discord hangouts...
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Season 5
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Episode 63
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37:14

#62: The Commercial Yeast vs Wild Microbes Debate w/ Pranoy of Kerehaklu
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 fermentationsT...
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Season 5
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Episode 62
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1:36:06

#61: Coffee Fermentation Review with Ashley Rodriguez of Boss Barista
RESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comBoss Bar...
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Season 5
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Episode 61
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52:19

#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate
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 i...
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Season 4
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Episode 60
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49:17

#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level
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 ...
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Season 4
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Episode 59
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41:29

#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee
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...
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Season 4
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Episode 58
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49:21

#57: Will Frith Solves Terroir & Other Lessons From Vietnam
You cannot utter a sentence about Vietnam specialty coffee without including the name Will Frith. In this new episode we talk about:Will’s journey from a coffee purist to being more reasonableMeeting peo...
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Season 4
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Episode 57
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1:01:25

#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India
Today I bring you a long overdue second conversation with Pranoy from Kerehaklu in India. His first appearance on the podcast was EP#34 in May 2021I have been wanting to catch up with Pranoy for more than 2 years, and after spending a we...
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Season 4
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Episode 56
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1:17:47

#55: Coffee Waste, A Feminine Approach, & Confident Processing–With Rani Mayasari
Today I bring you a conversation with an extraordinary producer: Rani from Java Halu in Indonesia. I do not use this word lightly. Rani is a truly exceptional person and my new coffee crush.I met her because she was the only woman who at...
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Season 4
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Episode 55
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50:34

#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s
The conversation with Tom Owen is wide ranging, but one main theme we talk about is coffee travel and tourism. How the host and guest dynamics play out including the unintentional burden we may be placing on coffee producers when we visit them....
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Season 4
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Episode 54
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1:38:45

#53: Reforesting, Finding Your People & The Hidden Cost of Coffee Production w/ Mark from Finca Rosenheim
In this conversation I got to ask him how he feels differently about the coffee industry since our last conversation.I highly recommend you listen to Ep #27 first, or as a refresher because we refer to that conversation frequently in thi...
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Season 4
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Episode 53
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1:06:40

#52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve Robusta
In this episode we talk about:Carbonic Maceration in winemakingCarbonic Maceration in coffee and best guidelines to followHow to process Robusta differently than ArabicaBenefits of fermentation in coffee f...
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Season 4
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Episode 52
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1:24:55

#51: The Kenyan Auction System; Lessons, Takeaways, & Cautions with Vava Angwenyi
VavaInstagramWebsiteCoffee Milk Blood BookPaula
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Season 4
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Episode 51
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55:28

#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast
Some of the questions I cover on today's episode involve:-how do fruit added fermentations differ from microbe inoculation?-my stance on the usefulness/benefits of probiotics-can we taste yeast in the cup?-wha...
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Season 4
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Episode 50
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51:47

#49: Exposing the Producer’s Gaze & the Success Paradox with Vava Angwenyi
In this episode we talk about:Coffee production in KenyaThe similarities between latin and african coffee productionHow we consumers perceive coffee producers vs how coffee producers would like to be seenT...
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Season 3
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Episode 49
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44:51

#48: My Philosophies on Coffee Processing, and the Future of the Industry, with Katrien of OR Coffee
Today’s episode is a little different. I am sharing a conversation that I had with Katrien of OR Coffee, A specialty coffee roastery & training center in Belgium. This episode is a little different because I’m not interviewing her, She actu...
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Season 3
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Episode 48
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1:02:54

#47: Coffee Has a Plastic Bag Problem
In this episode we talk about:Plastic Grocery bags vs PaperRwanda's Plastic Bag banCoffee Processing GlossaryPower dynamics in coffee buying...
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Season 3
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Episode 47
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31:30

#46: What We Don't Talk About When We Talk About Wine & Coffee Comparisons
In this episode we talk about:The months of making EP 44Gas Station Cuisine$17 cup of Yemeni coffeeA winemaker's role and a coffee maker's roleFormula 1 Racing, go karts and TennisWhat do...
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Season 3
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Episode 46
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45:03

#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad
In this episode we talk about:Coffee consulting in BrazilWhat is a quakerMatching coffee processing with roasting How Eystein roasts high and low density seedsExtraction and Brewing technique...
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Season 3
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Episode 45
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59:30
