Making Coffee with Lucia Solis

Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com Support 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: PayPal Sign up for the newsletter for behind the scenes pictures. Cover Art by: Nick Haf...

Today I bring you a third installment with Pranoy from Kerehaklu.  In this new episode we talk about: The pros and cons of commercial strains vs wild microbes The over-complication of fermentations The drawback of high altitude farming The drawback of honey process An alternative to adding fruit to your tank  Terroir vs Ecological niche Pranoy's approach to cultivating his local microbes And...

RESOURCES Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com Boss Barista Substack Boss Barista Podcast Support 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: PayPal Sign up for the newsletter f...

 In this listener Q&A episode we talk about: How to use Thermoshock Does drying pull sugar out of the seed? What labels are important on a coffee bag? How do I prepare my coffee? How to know if you've hit "The One" on a fermentation trial How do citrus flavors get into coffee? How did a coffee from Panama fool a listener into thinking it came from Ethiopia? RESOURCES Inquiries a...

In this new episode I talk about: A review of how dry process and wet process are different how microbes get into our fermentations What I look for in a coffee label, 4 key elements how I’ve changed my mind about descriptive processing labels studies showing contradictory results when they look at altitude in different countries. The Altitude of Coffee Cultivation Causes Shifts in the Microbial Co...

In this new episode with Natali we talk about: Growing up in a coffee producing country, but finding coffee later in life Falling into the specialty coffee rabbit hole The challenges of running a small business while keeping full time jobs Direct trade, fair trade and single origin How Natali chooses what information to put on her roasted coffee bags Why Decaf is important for night owls & cof...

You cannot utter a sentence about Vietnam specialty coffee without including the name Will Frith.   In this new episode we talk about: Will’s journey from a coffee purist to being more reasonable Meeting people where they are The importance of a middle class to support a new coffee category Will’s rule of thumb for cheap coffee What he drinks in the morning Being careful to not bring a western min...

Today I bring you a long overdue second conversation with Pranoy from Kerehaklu in India. His first appearance on the podcast was EP#34 in May 2021 I have been wanting to catch up with Pranoy for more than 2 years, and after spending a week together processing coffee and learning we were able to sit down in Jakarta after the intense week of FTC and talk.  In this new episode we talk about: How he...

Today I bring you a conversation with an extraordinary producer: Rani from Java Halu in Indonesia. I do not use this word lightly. Rani is a truly exceptional person and my new coffee crush. I met her because she was the only woman who attended FTC Indonesia in June. Each previous FTC has been minimum 50% female, this is very important to me because so many coffee spaces are still very male domina...

The conversation with Tom Owen is wide ranging, but one main theme we talk about is coffee travel and tourism. How the host and guest dynamics play out including the unintentional burden we may be placing on coffee producers when we visit them. Its an interesting time to be reflecting on the role of travel in coffee, since I just had a major trip to teach coffee fermentation. You’ll hear Tom bring...

In this conversation I got to ask him how he feels differently about the coffee industry since our last conversation. I highly recommend you listen to Ep #27 first, or as a refresher because we refer to that conversation frequently in this episode In this episode I follow up with him on his thoughts on: coffee certifications and competitions his relationship with social media and sharing on reddit...

In this episode we talk about: Carbonic Maceration in winemaking Carbonic Maceration in coffee and best guidelines to follow How to process Robusta differently than Arabica Benefits of fermentation in coffee fruit vs green seed modification Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, show your support here with a one time contribution: PayPa...

Vava Instagram Website Coffee Milk Blood Book Paula Instagram Website Lowell Instagram Website Frankie Instagram Christopher Feran Blog Resources: Sign up for the newsletter for behind the scenes pictures. Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, you can show your support here with a one time contribution: PayPal Support the show

  Some of the questions I cover on today's episode involve: -how do fruit added fermentations differ from microbe inoculation? -my stance on the usefulness/benefits of probiotics -can we taste yeast in the cup? -what is the future of fermentation for the specialty coffee industry? -we typically ferment cherries or wet parchment but what about fermenting green coffee? -what is honey osmotic de...

In this episode we talk about: Coffee production in Kenya The similarities between latin and african coffee production How we consumers perceive coffee producers vs how coffee producers would like to be seen The success paradox, when too much financial success can turn off some buyers  Resources: Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, s...

Today’s episode is a little different. I am sharing a conversation that I had with Katrien of OR Coffee, A specialty coffee roastery & training center in Belgium. This episode is a little different because I’m not interviewing her, She actually interviewed me for her new podcast, Puur Koffie .  Fermentation Training Camp: January 2023 OR Coffee Website   OR Coffee Instagram Puur Koffie Podcast...

In this episode we talk about: Plastic Grocery bags vs Paper Rwanda's Plastic Bag ban Coffee Processing Glossary Power dynamics in coffee buying Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the newsletter for behind the scenes pictures. Resources Life Cycle of Bags 1...

In this episode we talk about: The months of making EP 44 Gas Station Cuisine $17 cup of Yemeni coffee A winemaker's role and a coffee maker's role Formula 1 Racing, go karts and Tennis What does it mean to love coffee? Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up f...

In this episode we talk about: Coffee consulting in Brazil What is a quaker Matching coffee processing with roasting  How Eystein roasts high and low density seeds Extraction and Brewing techniques to maximize acidity How Eystein would prepare a coffee to show off orange, chocolaty notes  Preparing our bodies and palate to be more sensitive to flavors Support the show on Patreon to join our live D...

Next time you set about making your morning coffee, take a moment to peruse the info on your bag of beans. What do you notice? The variety of beans? Flavor notes? Technical details on where the coffee was grown?  They're not so different from the sort of blurb you might find on the back of a wine bottle in many ways. And that’s intentional. Specialty coffee has taken a lot from the world of w...

In this episode we talk about: The class system in Colombia Specialty coffee shops in coffee producing countries Extended fermentations, 500 hours Germination of dry processed coffees, what is going on? Overview of the role of amino acids How do we measure stress in coffee cherries? Stressed grapes vs stressed coffee cherries Support the show on Patreon to join our live Discord hangouts. And if yo...

In this episode we talk about: The long geographical chain of custody for a cup of coffee Why do wet process and dry process coffees taste differently Coffee seeds: orthodox vs. recalcitrant seed The yeast metabolism case for quality vs the plant metabolism case for quality Cacao seed germination vs coffee seed germination  Support the show on Patreon to join our live Discord hangouts. And if you...

In this episode we talk about: Crossing borders on foot My recent trip to Guatemala and Honduras w/ 2 new producer clients Brewing coffee as a love poem How instant coffee has a similar problem to instant cake mixes When is effort a virtue and when is it a drawback? Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, show your support here with a on...

Welcome to the first episode of the new year and season 3. In this episode we talk about: If sugar follows the direct of water flow, does sugar evaporate out as coffee dries? The difference between sugar in mucilage and inside the seed. Can sugar be a preservative? The benefits and drawbacks of adding cascara to the fermentation How to inoculate for free How to control the fermentation in a hot en...

As many of you know, we've started doing live hang out after the episodes on Discord a week after the podcast comes out. I find this valuable because I get to hear from listeners and we create our own podcast after the podcast together. In the most recent gathering I had Felipe, Jose and Lucas from Ep 38 on the discussion so listeners of the podcast could ask them questions directly. A few th...