Making Coffee with Lucia Solis
Lucia
Episodes
#61: Coffee Fermentation Review with Ashley Rodriguez of Boss BaristaApril 22, 2024
#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation SoulmateDecember 15, 2023
#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea LevelNovember 20, 2023
#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen CoffeeOctober 05, 2023
#57: Will Frith Solves Terroir & Other Lessons From VietnamSeptember 12, 2023
#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in IndiaAugust 29, 2023
#55: Coffee Waste, A Feminine Approach, & Confident Processing–With Rani MayasariAugust 15, 2023
#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’sJuly 31, 2023
#53: Reforesting, Finding Your People & The Hidden Cost of Coffee Production w/ Mark from Finca Rosenheim May 23, 2023
#52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve RobustaJanuary 30, 2023
#51: The Kenyan Auction System; Lessons, Takeaways, & Cautions with Vava AngwenyiDecember 09, 2022
#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of YeastNovember 25, 2022
#49: Exposing the Producer’s Gaze & the Success Paradox with Vava AngwenyiNovember 10, 2022
#48: My Philosophies on Coffee Processing, and the Future of the Industry, with Katrien of OR CoffeeOctober 17, 2022
#47: Coffee Has a Plastic Bag ProblemSeptember 28, 2022
#46: What We Don't Talk About When We Talk About Wine & Coffee ComparisonsJuly 17, 2022
#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein VeflingstadJune 22, 2022
#44: Are Wine Making Techniques the Future of Coffee?June 03, 2022
#43: Germination & Drying–Continuous vs. Resting April 14, 2022
#42: Germination & Processing–Wet/Washed vs. Dry/NaturalMarch 27, 2022
#41: How Much Effort Should Good Coffee Require? Cometeer Instant Coffee, Cake and EverestMarch 08, 2022
#40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any MoneyJanuary 06, 2022
#39:Infused vs Adulterated coffees, Cinnamon and Fermentation FailuresSeptember 15, 2021
#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & JoseAugust 17, 2021
#37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer RelationshipJuly 27, 2021