Making Coffee with Lucia Solis
Een podcast door Lucia
70 Afleveringen
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#69: Whole Coffee Cherry Fermentations—The Multiple Paradoxes of Naturals
Gepubliceerd: 30-3-2025 -
#68: Fermentation vs. Germination: A Look at The Seed From The Inside, Out
Gepubliceerd: 3-12-2024 -
#67: Addressing Climate Collapse & Coffee Labor in Brazil with Ana Luiza of Fazenda Mió
Gepubliceerd: 4-9-2024 -
#66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit
Gepubliceerd: 23-8-2024 -
#65: To Blend or Not to Blend? Wine Vintages, and Harvest Update.
Gepubliceerd: 24-7-2024 -
#64: What Kind of Coffee Lover am I? How Much am I Willing to Pay for a Cup of Coffee?
Gepubliceerd: 4-7-2024 -
#63: Terroir For Busy People
Gepubliceerd: 20-5-2024 -
#62: The Commercial Yeast vs Wild Microbes Debate w/ Pranoy of Kerehaklu
Gepubliceerd: 30-4-2024 -
#61: Coffee Fermentation Review with Ashley Rodriguez of Boss Barista
Gepubliceerd: 22-4-2024 -
#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate
Gepubliceerd: 15-12-2023 -
#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level
Gepubliceerd: 21-11-2023 -
#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee
Gepubliceerd: 5-10-2023 -
#57: Will Frith Solves Terroir & Other Lessons From Vietnam
Gepubliceerd: 12-9-2023 -
#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India
Gepubliceerd: 29-8-2023 -
#55: Coffee Waste, A Feminine Approach, & Confident Processing–With Rani Mayasari
Gepubliceerd: 15-8-2023 -
#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s
Gepubliceerd: 31-7-2023 -
#53: Reforesting, Finding Your People & The Hidden Cost of Coffee Production w/ Mark from Finca Rosenheim
Gepubliceerd: 23-5-2023 -
#52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve Robusta
Gepubliceerd: 30-1-2023 -
#51: The Kenyan Auction System; Lessons, Takeaways, & Cautions with Vava Angwenyi
Gepubliceerd: 9-12-2022 -
#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast
Gepubliceerd: 25-11-2022
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.
