Making Coffee with Lucia Solis
Episodes
Episodes of Making Coffee
Mark All
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 f
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
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.Bra
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
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 coffe
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
Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport 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 c
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
RESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comBoss Barista SubstackBoss Barista PodcastSupport the show on Patreon to join our live Discord hangouts, and get access to research papers,
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 citr
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 labelsstudie
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 t
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 people where they areThe importance of a mid
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 week toge
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 attended
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.
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 this episo
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 fruit vs green seed modificationSupport
VavaInstagramWebsiteCoffee Milk Blood BookPaulaInstagramWebsiteLowellInstagramWebsiteFrankieInstagramChristopher FeranBlogResources:Sign up for the newsletter for behind the scenes pictures.Support the show on Patreon to join our live Discord h
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?-what is the future of fermentation f
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 seenThe success paradox, when too much finan
#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 actually
In this episode we talk about:Plastic Grocery bags vs PaperRwanda's Plastic Bag banCoffee Processing GlossaryPower dynamics in coffee buyingSupport the show on Patreon to join our live Discord hangouts.And if you don't want to commit, show your
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 does it mean to love coffee?Support the show on Patreon to
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 techniques to maximize acidityHow Eystein would prepare a coff
Unlock more with Podchaser Pro
- Audience Insights
- Contact Information
- Demographics
- Charts
- Sponsor History
- and More!
- Account
- Register
- Log In
- Find Friends
- Resources
- Help Center
- Blog
- API
Podchaser is the ultimate destination for podcast data, search, and discovery. Learn More
- © 2025 Podchaser, Inc.
- Privacy Policy
- Terms of Service
- Contact Us