Making Coffee with Lucia Solis
Un podcast de Lucia
68 Épisodes
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#47: Coffee Has a Plastic Bag Problem
Publié: 28/09/2022 -
#46: What We Don't Talk About When We Talk About Wine & Coffee Comparisons
Publié: 17/07/2022 -
#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad
Publié: 23/06/2022 -
#44: Are Wine Making Techniques the Future of Coffee?
Publié: 03/06/2022 -
#43: Germination & Drying–Continuous vs. Resting
Publié: 14/04/2022 -
#42: Germination & Processing–Wet/Washed vs. Dry/Natural
Publié: 28/03/2022 -
#41: How Much Effort Should Good Coffee Require? Cometeer Instant Coffee, Cake and Everest
Publié: 08/03/2022 -
#40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any Money
Publié: 06/01/2022 -
#39:Infused vs Adulterated coffees, Cinnamon and Fermentation Failures
Publié: 15/09/2021 -
#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose
Publié: 17/08/2021 -
#37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer Relationship
Publié: 27/07/2021 -
#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot
Publié: 04/07/2021 -
#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural
Publié: 27/05/2021 -
#34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu.
Publié: 06/05/2021 -
#33: Listener Q&A: Learning from Thailand, Avoiding Mold Growth in Honey and Dry/Natural Processing in Humid Locations
Publié: 23/03/2021 -
#32: Where Is Ripeness? Lessons From Brazil on Brix & Color
Publié: 16/02/2021 -
#31: What Are We Measuring When We Measure Brix?
Publié: 19/01/2021 -
#30 Untangling Sugar, Sweetness and Brix
Publié: 07/01/2021 -
#29: How Can Yeast Help in a Rural Ugandan Setting: Consulting w/ The Coffee Gardens
Publié: 08/12/2020 -
#28: Origin, Native, Indigenous and Local: Building Our Coffee Vocabulary
Publié: 24/11/2020
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.
