Making Coffee with Lucia Solis
A podcast by Lucia
68 Episodes
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#27: Searching for the Escape Velocity of Coffee–w/ Mark from Finca Rosenheim
Published: 11/3/2020 -
#26: Do Coffee Trees Talk? How Underground Fungi Affect Coffee Quality
Published: 10/20/2020 -
#25: A California Coffee Farm & Native vs. Local Yeasts
Published: 10/6/2020 -
#24: Tea and Coffee: Conscious Uncoupling w/ Aurora Prehn
Published: 8/10/2020 -
#23: Tasting Authenticity—When Different Countries Have Similar Flavor Profiles
Published: 7/28/2020 -
#22: Terroir—Part II: Yeast, Bacteria & Transparent Coffee Processing
Published: 7/14/2020 -
#21: Terroir—Part I: The Soil, The Science & The Human Element
Published: 6/30/2020 -
#20: Listener Q&A: Slow vs Fast Fermentations, Adding Foreign Yeast, & Post Harvest Effect on Density
Published: 6/16/2020 -
#19: Botanical Awareness, Tea Fermentation & Processing with Aurora Prehn
Published: 6/2/2020 -
#18: Anaerobic Fermentation: Building Our Coffee Vocabulary
Published: 5/19/2020 -
#17: Coffee Photography, Marketing and Consent
Published: 5/5/2020 -
#16: The Elusive Search for Red Ripe Coffee Cherry
Published: 4/21/2020 -
#15: How Microbes Contribute Body, Acidity, & Fruity Flavors To Your Cup of Coffee
Published: 4/6/2020 -
#14: George Howell on Cup of Excellence, Coffee Pricing and Craftsmanship
Published: 3/11/2020 -
#13: Growing Up On A Coffee Farm, With Sofia Handtke of Mapache
Published: 1/28/2020 -
#12: The Dark Side of Seeking Fresh Coffee
Published: 1/21/2020 -
#11: Listener Q&A: Why Ferment? Submerged vs Dry Tanks, and Can You Taste Yeast vs Bacteria?
Published: 12/31/2019 -
#10: What Do Coffee Producers Drink?
Published: 12/23/2019 -
#9: Doubling Down in El Salvador with Jan Carlo of Mapache
Published: 12/2/2019 -
#8: "Empowerment": The New Colonialism Trap
Published: 11/25/2019
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.