Making Coffee with Lucia Solis
Un pódcast de Lucia
70 Episodo
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#49: Exposing the Producer’s Gaze & the Success Paradox with Vava Angwenyi
Publicado: 10/11/2022 -
#48: My Philosophies on Coffee Processing, and the Future of the Industry, with Katrien of OR Coffee
Publicado: 17/10/2022 -
#47: Coffee Has a Plastic Bag Problem
Publicado: 28/9/2022 -
#46: What We Don't Talk About When We Talk About Wine & Coffee Comparisons
Publicado: 17/7/2022 -
#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad
Publicado: 23/6/2022 -
#44: Are Wine Making Techniques the Future of Coffee?
Publicado: 3/6/2022 -
#43: Germination & Drying–Continuous vs. Resting
Publicado: 14/4/2022 -
#42: Germination & Processing–Wet/Washed vs. Dry/Natural
Publicado: 28/3/2022 -
#41: How Much Effort Should Good Coffee Require? Cometeer Instant Coffee, Cake and Everest
Publicado: 8/3/2022 -
#40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any Money
Publicado: 6/1/2022 -
#39:Infused vs Adulterated coffees, Cinnamon and Fermentation Failures
Publicado: 15/9/2021 -
#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose
Publicado: 17/8/2021 -
#37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer Relationship
Publicado: 27/7/2021 -
#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot
Publicado: 4/7/2021 -
#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural
Publicado: 27/5/2021 -
#34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu.
Publicado: 6/5/2021 -
#33: Listener Q&A: Learning from Thailand, Avoiding Mold Growth in Honey and Dry/Natural Processing in Humid Locations
Publicado: 23/3/2021 -
#32: Where Is Ripeness? Lessons From Brazil on Brix & Color
Publicado: 16/2/2021 -
#31: What Are We Measuring When We Measure Brix?
Publicado: 19/1/2021 -
#30 Untangling Sugar, Sweetness and Brix
Publicado: 7/1/2021
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.
