Making Coffee with Lucia Solis

#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate

 In this listener Q&A episode we talk about: How to use Thermoshock Does drying pull sugar out...

• 0
• 0
• 4 meses

#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level

In this new episode I talk about: A review of how dry process and wet process are different how...

• 0
• 0
• 5 meses

#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee

In this new episode with Natali we talk about: Growing up in a coffee producing country, but...

• 0
• 0
• 6 meses

#57: Will Frith Solves Terroir & Other Lessons From Vietnam

You cannot utter a sentence about Vietnam specialty coffee without including the name Will Frith....

• 0
• 0
• 7 meses

#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India

Today I bring you a long overdue second conversation with Pranoy from Kerehaklu in India. His...

• 0
• 0
• 8 meses

#55: Coffee Waste, A Feminine Approach, & Confident Processing–With Rani Mayasari

Today I bring you a conversation with an extraordinary producer: Rani from Java Halu in...

• 0
• 0
• 8 meses

#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s

The conversation with Tom Owen is wide ranging, but one main theme we talk about is coffee travel...

• 0
• 0
• 8 meses

#53: Reforesting, Finding Your People & The Hidden Cost of Coffee Production w/ Mark from Finca Rosenheim

In this conversation I got to ask him how he feels differently about the coffee industry since...

• 0
• 0
• 11 meses

#52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve Robusta

In this episode we talk about: Carbonic Maceration in winemaking Carbonic Maceration in coffee...

• 0
• 0
• 1 año

#51: The Kenyan Auction System; Lessons, Takeaways, & Cautions with Vava Angwenyi

Vava Instagram Website Coffee Milk Blood Book Paula Instagram Website Lowell...

• 0
• 0
• 1 año

#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor...

  Some of the questions I cover on today's episode involve: -how do fruit added...

• 0
• 0
• 1 año

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

In this episode we talk about: Coffee production in Kenya The similarities between latin and...

• 0
• 0
• 1 año

#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...

• 0
• 0
• 1 año

#47: Coffee Has a Plastic Bag Problem

In this episode we talk about: Plastic Grocery bags vs Paper Rwanda's Plastic Bag ban...

• 0
• 0
• 1 año

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

In this episode we talk about: The months of making EP 44 Gas Station Cuisine $17 cup of...

• 0
• 0
• 1 año

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

In this episode we talk about: Coffee consulting in Brazil What is a quaker Matching coffee...

• 0
• 0
• 1 año

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

Next time you set about making your morning coffee, take a moment to peruse the info on your bag...

• 0
• 0
• 1 año

#43: Germination & Drying–Continuous vs. Resting

In this episode we talk about: The class system in Colombia Specialty coffee shops in coffee...

• 0
• 0
• +1 año

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

In this episode we talk about: The long geographical chain of custody for a cup of coffee Why...

• 0
• 0
• +1 año

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

In this episode we talk about: Crossing borders on foot My recent trip to Guatemala and...

• 0
• 0
• +1 año