70 Afleveringen

  1. #49: Exposing the Producer’s Gaze & the Success Paradox with Vava Angwenyi

    Gepubliceerd: 10-11-2022

  2. #48: My Philosophies on Coffee Processing, and the Future of the Industry, with Katrien of OR Coffee

    Gepubliceerd: 17-10-2022

  3. #47: Coffee Has a Plastic Bag Problem

    Gepubliceerd: 28-9-2022

  4. #46: What We Don't Talk About When We Talk About Wine & Coffee Comparisons

    Gepubliceerd: 17-7-2022

  5. #45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad

    Gepubliceerd: 23-6-2022

  6. #44: Are Wine Making Techniques the Future of Coffee?

    Gepubliceerd: 3-6-2022

  7. #43: Germination & Drying–Continuous vs. Resting

    Gepubliceerd: 14-4-2022

  8. #42: Germination & Processing–Wet/Washed vs. Dry/Natural

    Gepubliceerd: 28-3-2022

  9. #41: How Much Effort Should Good Coffee Require? Cometeer Instant Coffee, Cake and Everest

    Gepubliceerd: 8-3-2022

  10. #40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any Money

    Gepubliceerd: 6-1-2022

  11. #39:Infused vs Adulterated coffees, Cinnamon and Fermentation Failures

    Gepubliceerd: 15-9-2021

  12. #38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose

    Gepubliceerd: 17-8-2021

  13. #37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer Relationship

    Gepubliceerd: 27-7-2021

  14. #36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot

    Gepubliceerd: 4-7-2021

  15. #35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural

    Gepubliceerd: 27-5-2021

  16. #34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu. 

    Gepubliceerd: 6-5-2021

  17. #33: Listener Q&A: Learning from Thailand, Avoiding Mold Growth in Honey and Dry/Natural Processing in Humid Locations

    Gepubliceerd: 23-3-2021

  18. #32: Where Is Ripeness? Lessons From Brazil on Brix & Color

    Gepubliceerd: 16-2-2021

  19. #31: What Are We Measuring When We Measure Brix?

    Gepubliceerd: 19-1-2021

  20. #30 Untangling Sugar, Sweetness and Brix

    Gepubliceerd: 7-1-2021

2 / 4

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.

Visit the podcast's native language site