64 episodes
Making Coffee with Lucia Solis Lucia
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- Arts
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4.8 • 55 Ratings
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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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#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...
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#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
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#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/...
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#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level
In this new episode I talk about:A review of how dry process and wet process are differenthow microbes get into our fermentationsWhat I look for in a coffee label, 4 key elementshow I’ve changed my mind about descriptive processing labelsstudies showing contradictory results when they look at altitude in different countries.The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic FermentationsRESOURCESInquiries...
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#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee
In this new episode with Natali we talk about:Growing up in a coffee producing country, but finding coffee later in lifeFalling into the specialty coffee rabbit holeThe challenges of running a small business while keeping full time jobsDirect trade, fair trade and single originHow Natali chooses what information to put on her roasted coffee bagsWhy Decaf is important for night owls & coffee loversEducating new marketsRESOURCESInquiries about coffee samples or future Fermentation Training ...
Customer Reviews
The conversation with Tom…
…was top notch. Every coffee marketer and copy writer should HAVE to listen to this discussion. And more arts and crafts at SCA, please.
Why didn’t I check out this podcast sooner?
To answer my title, I don’t know. I first heard of Lucia’s work in 2017 from Heleanna in Ethiopia. And it took me 6 years to listen to episode 1 ! The podcast is both very relatable, even while trying to make concepts I find fairly challenging more accessible. Lucia seems to really want people to get it, and I think that’s what makes someone a good teacher. Some of this is very provocative and makes a listener like me spin off different ideas, even opposing ones or to want to add something else to an issue I find missing … and to me that’s really the hallmark of good “content”. It activates the listener, provokes you to think about the ideas in to respond. and Lucia accommodates this dialogue through her Patreon dialogues where people can submit questions or be involved in a informal conversation. If you have an interest in coffee, in sensory science, or chemistry, I think you can approach this podcast from many directions and find it enriching. The way Lucia talks, shares information and opinion, and brings up her own experiences that can_or even contradict and complicate other parts of the message, only enrich the listening experience for me. I see another review where somebody criticizes this exact point, the fact she was a late comer to Coffee, and it was not that appealing to her, or that her podcast isn’t “sterile “ enough?!? . Well, I find those all to be the strong points of her work that she doesn’t generously shares here, and I suppose some reviews nullify themselves by their own choice of words. Lol.
Understanding and Real Passion
Lucia has consistently delivered not just information about the world of coffee processing but she ushers the listener into actually understanding the landscape of this important topic and creates at the kind of feeling all of us in coffee want to create in those we serve - deep appreciation for coffee and thirst to know more.