Making Coffee with Lucia Solis

Lucia
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  • FOOD
  • MONTHLY
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.

  1. 4 SEPT

    #67: Addressing Climate Collapse & Coffee Labor in Brazil with Ana Luiza of Fazenda Mió

    In this episode we talk about:How Ana decided to join the family business after pursuing a career in art.The advantages and drawback of growing coffee in a "Full Sun" system.The future of coffee picking and the role of Mechanical Harvesters.Brazil's 6 different biomes.How technology helped Brazil jump from 6 coffee bags/hectare in 1960 to 29 bags/hectare in 2023How climate change has affected the cropHow Precision Agriculture is helping the farm use resources efficientlyTattoos!Resource...

    1 hr

  2. 23 AUG

    #66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit

    I was going to create a new episode about Infused vs Inoculated Coffees, but much of what we established back in Episode #39 is still relevant. So I am pulling a Taylor Swift and going to re-release a new version of episode 39, keeping what still works and adding some new perspectives from the last 3 years. In this episode I talk about:The sugar and acid additions that French and California winemakers useHow adding mango to a fermentation tank is completely different from adding passion fruit...

    1h 6m

  3. 24 JUL

    #65: To Blend or Not to Blend? Wine Vintages, and Harvest Update.

    On today's episode I will be updating you on the coffee we made this harvest season and speaking of the importance of blends.If you’ve listened to even 1 other episode of this podcast, you’ll know that I'm usually trying to discourage the coffee industry from blindly adopting wine culture. Usually I share my thoughts that adopting a wine model benefits consumers more than producers and further accentuates inequality between the coffee buyers and coffee producers. Usually I believe the wine mo...

    38 min

  4. 4 JUL

    #64: What Kind of Coffee Lover am I? How Much am I Willing to Pay for a Cup of Coffee?

    This episode also comes on the heels of our recent trip to London. Our very first stop was the Nagare coffee shop in Shoreditch in North London. Nick and I do what we usually do when we step into a coffee shop and order the pour overs. They had 2 different coffees on the menu for a pour over so we got one of each and sat back at our cute little table in a cozy cafe, and it was only when we looked down at our empty Kinto ceramic cups that we finally realized we had paid 18£ ($23 dollars!)...

    35 min

  5. 20 MAY

    #63: Terroir For Busy People

    Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport 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 Bisbee

    37 min

  6. 30 APR

    #62: The Commercial Yeast vs Wild Microbes Debate w/ Pranoy of Kerehaklu

    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 microbesThe over-complication of fermentationsThe drawback of high altitude farmingThe drawback of honey processAn alternative to adding fruit to your tank Terroir vs Ecological nichePranoy's approach to cultivating his local microbesAnd much more... RESOURCES#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah fro...

    1h 36m

  7. 22 APR

    #61: Coffee Fermentation Review with Ashley Rodriguez of Boss Barista

    RESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comBoss Barista SubstackBoss Barista PodcastSupport 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 Bisbee

    52 min

  8. 15/12/2023

    #60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate

    In this listener Q&A episode we talk about:How to use ThermoshockDoes 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 trialHow do citrus flavors get into coffee?How did a coffee from Panama fool a listener into thinking it came from Ethiopia?RESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comhttps://www.mdpi.com/2304-8158/...

    49 min
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Ratings & Reviews

4.2
out of 5
5 Ratings

About

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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