Making Coffee with Lucia Solis
En podcast af Lucia
70 Episoder
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#49: Exposing the Producer’s Gaze & the Success Paradox with Vava Angwenyi
Udgivet: 10.11.2022 -
#48: My Philosophies on Coffee Processing, and the Future of the Industry, with Katrien of OR Coffee
Udgivet: 17.10.2022 -
#47: Coffee Has a Plastic Bag Problem
Udgivet: 28.9.2022 -
#46: What We Don't Talk About When We Talk About Wine & Coffee Comparisons
Udgivet: 17.7.2022 -
#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad
Udgivet: 23.6.2022 -
#44: Are Wine Making Techniques the Future of Coffee?
Udgivet: 3.6.2022 -
#43: Germination & Drying–Continuous vs. Resting
Udgivet: 14.4.2022 -
#42: Germination & Processing–Wet/Washed vs. Dry/Natural
Udgivet: 28.3.2022 -
#41: How Much Effort Should Good Coffee Require? Cometeer Instant Coffee, Cake and Everest
Udgivet: 8.3.2022 -
#40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any Money
Udgivet: 6.1.2022 -
#39:Infused vs Adulterated coffees, Cinnamon and Fermentation Failures
Udgivet: 15.9.2021 -
#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose
Udgivet: 17.8.2021 -
#37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer Relationship
Udgivet: 27.7.2021 -
#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot
Udgivet: 4.7.2021 -
#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural
Udgivet: 27.5.2021 -
#34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu.
Udgivet: 6.5.2021 -
#33: Listener Q&A: Learning from Thailand, Avoiding Mold Growth in Honey and Dry/Natural Processing in Humid Locations
Udgivet: 23.3.2021 -
#32: Where Is Ripeness? Lessons From Brazil on Brix & Color
Udgivet: 16.2.2021 -
#31: What Are We Measuring When We Measure Brix?
Udgivet: 19.1.2021 -
#30 Untangling Sugar, Sweetness and Brix
Udgivet: 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.
