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PodcastsKunstMaking Coffee with Lucia Solis

Making Coffee with Lucia Solis

Lucia
Making Coffee with Lucia Solis
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  • #73: Cultivating Identity: A Life Forged by Migration and Fermentation
    This episode developed thanks to Nick, who thought it would be a good time to revisit a bit of my history in coffee to reconnect with long-time listeners, and to share a bit more about myself with new listeners. We started this podcast about 6 years ago, and if you've been through all 72 episodes, you probably have a good idea about my coffee philosophies. But I also know that not everyone enjoys, or maybe even has the time to go back and start at the very beginning of a podcast. So we thought it would be a good opportunity to give you a bit of my coffee origin story, and a manifesto of sorts, all under one roof.Resources:Responses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: [email protected] the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerIntro song: Elijah BisbeeSupport the show
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    1:04:30
  • #72: Planning Your First Coffee Fermentation Trials? Start Here.
    Today's episode offers a behind the scenes view of how I approach a coffee producer's first time using yeast for their coffee fermentations.We run through all of the potential variables to pay attention to when designing your first trials with commercial microbes. From cost of production to work-flow and data collection.This conversation was recorded during a recent Office Hours session through our private Discord community. If you would like to be a part of this community, join Patreon and come participate in the discussion.View the decision flow-chart hereResources:Inquiries about coffee sales or future Fermentation Training Camps: [email protected] the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerInto song: Elijah BisbeeSupport the show
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    42:33
  • #71: How to De-Funkify Your Naturals and Get Them to Dry Faster.
    #54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s#57: Will Frith Solves Terroir & Other Lessons From VietnamResources:Inquiries about coffee sales or future Fermentation Training Camps: [email protected] the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerInto song: Elijah BisbeeSupport the show
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    1:00:20
  • #70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple days
    Some of the questions in this episode:What typically happens to the water, along with cascara and whatever else is part of a fermentation, after the fermentation has been completed?Cascara is sometimes processed into a secondary product, cascara tea. Are there other secondary products that are made?As a roaster, what should we put on our bags to better point towards the farm?What's the consensus on adding flavor descriptors to bags? Do or don't?How can I store coffee cherry for 2–3 days without creating high damage?Resources:Inquiries about coffee sales or future Fermentation Training Camps: [email protected] the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerInto song: Elijah BisbeeSupport the show
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    44:26
  • #69: Whole Coffee Cherry Fermentations—The Multiple Paradoxes of Naturals
    This episode is a final harvest update and the behind the scenes of performing whole cherry fermentation with various microbes in an attempt to create a Dry Process/Natural coffee that I want to drink.Resources:Inquiries about coffee sales or future Fermentation Training Camps: [email protected] the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerInto song: Elijah BisbeeSupport the show
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    48:22

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Über Making Coffee with Lucia Solis

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.
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