Making Coffee with Lucia Solis

70 Épisodes

1. #29: How Can Yeast Help in a Rural Ugandan Setting: Consulting w/ The Coffee Gardens

   Publié: 08/12/2020
2. #28: Origin, Native, Indigenous and Local: Building Our Coffee Vocabulary

   Publié: 24/11/2020
3. #27: Searching for the Escape Velocity of Coffee–w/ Mark from Finca Rosenheim

   Publié: 03/11/2020
4. #26: Do Coffee Trees Talk? How Underground Fungi Affect Coffee Quality

   Publié: 20/10/2020
5. #25: A California Coffee Farm & Native vs. Local Yeasts

   Publié: 06/10/2020
6. #24: Tea and Coffee: Conscious Uncoupling w/ Aurora Prehn

   Publié: 10/08/2020
7. #23: Tasting Authenticity—When Different Countries Have Similar Flavor Profiles

   Publié: 28/07/2020
8. #22: Terroir—Part II: Yeast, Bacteria & Transparent Coffee Processing

   Publié: 14/07/2020
9. #21: Terroir—Part I: The Soil, The Science & The Human Element

   Publié: 30/06/2020
10. #20: Listener Q&A: Slow vs Fast Fermentations, Adding Foreign Yeast, & Post Harvest Effect on Density

    Publié: 16/06/2020
11. #19: Botanical Awareness, Tea Fermentation & Processing with Aurora Prehn

    Publié: 02/06/2020
12. #18: Anaerobic Fermentation: Building Our Coffee Vocabulary

    Publié: 19/05/2020
13. #17: Coffee Photography, Marketing and Consent

    Publié: 05/05/2020
14. #16: The Elusive Search for Red Ripe Coffee Cherry

    Publié: 21/04/2020
15. #15: How Microbes Contribute Body, Acidity, & Fruity Flavors To Your Cup of Coffee

    Publié: 06/04/2020
16. #14: George Howell on Cup of Excellence, Coffee Pricing and Craftsmanship

    Publié: 11/03/2020
17. #13: Growing Up On A Coffee Farm, With Sofia Handtke of Mapache

    Publié: 28/01/2020
18. #12: The Dark Side of Seeking Fresh Coffee

    Publié: 21/01/2020
19. #11: Listener Q&A: Why Ferment? Submerged vs Dry Tanks, and Can You Taste Yeast vs Bacteria?

    Publié: 31/12/2019
20. #10: What Do Coffee Producers Drink?

    Publié: 23/12/2019