40 episodes

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 producer all over the world giving her a unique perspective into the what it takes to get a coffee from a seed to your cup.

Making Coffee with Lucia Solis Lucia

    • Arts
    • 4.9 • 35 Ratings

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 producer all over the world giving her a unique perspective into the what it takes to get a coffee from a seed to your cup.

    #39:Infused vs Adulterated coffees, Cinnamon and Fermentation Failures

    #39:Infused vs Adulterated coffees, Cinnamon and Fermentation Failures

    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 things stuck out to me from that conversation that I want to share here because what started as a fun hang out turned out to provide a key insight for coffee producers. 
    In this episode we talk about:
    Tank Additions: Mango, lemons, cinnamonWine additions: sugar and acidTransparency: what does it mean and who benefitsEnzymes vs Microbes like yeast and bacteriaHow fermentation is like gravity
    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:
    Bean Scene Article
    Gravity Explained at 5 difficulty Levels

    Cover Art by: Nick Hafner
    Intro song: Elijah Bisbee

    • 57 min
    #38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose

    #38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose

    Today's episode features Lucas, a Patron and exporter with Unblended who sold a Kombucha coffee. I invited him and the producers he works with, Felipe and Jose to talk about their experience reverse engineering a $5 castillo. They started with the end goal in mind, the picked the price, the flavor profile they wanted and then created a process to hit their target.

    In this episode you'll hear from 3 passionate coffee professionals about:
    What a successful relationship looks like between producers and exportersThe true cost of experimenting, 80 kilos vs 1 tonThe price the farmer gets vs the roaster priceTheir exact process: preparing and caring for the kombucha SCOBYTheir tracking: ph values and number of fermentation hoursSupport 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.

    Cover Art by: Nick Hafner
    Intro song: Elijah Bisbee
    Contact:
    For special collaborations, samples, or inquiries about USA and HK on-spot inventory from Felipe, Jose and UVI: https://www.unblended.coffee/ or through Instagram: @Unblendedcoffee
    For connecting, learning more, or suggesting experimentation ideas: Instagram: @Ventolacoffee and @joalherb

    • 1 hr 4 min
    #37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer Relationship

    #37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer Relationship

    Today I am joined by Jamie Isetts, Sourcing Consultant. 
    In this episode we cover:
    What a green buyer doesHow Jamie became a green buyerHow to organize a coffee contractCommunication red flags between producers and green buyersStrategies for long lasting relationshipsGet in touch with Jamie Isetts
    Support the show on Patreon

    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 Hafner
    Intro song: Elijah Bisbee

    • 1 hr 20 min
    #36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot

    #36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot

    In this episode I will cover:
    the yeast inoculation history of wine to better understand why the natural wine and sour beer movements are rejecting inoculation.the difference between rot, wild fermentations and controlled fermentations.the role of salt in a coffee fermentation.are lactoferments better for low or high elevation farms?to pulp or not to pulp coffee cherries?how lactoferments differ from "anaerobic" fermentations and carbonic maceration.Lastly, I will give you my advice for a successful coffee lactoferment.
    Support the show on Patreon
    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 Hafner
    Intro song: Elijah Bisbee

    Mentioned in the Episode:
    Watch my processing fundamentals video here

    Carbonic Maceration YouTube Video

    The Noma Guide To Fermentation book

    7 Scientific reasons Diagonally Cut Sandwiches Are Better

    • 1 hr 13 min
    #35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural

    #35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural

    Do you drink kombucha? Coming from California, kombucha is about as normal as orange juice. But I imagine it might not be as popular in other parts of the world. Kombucha is probably more popular in North America and Europe (coffee importing countries) and probably very rare in coffee producing countries.

    I can imagine a near future where buyers are drawn to or supportive of kombucha process without understanding what they may be asking producers to do. Or similarly, producers wanting to be ahead of the curve and differentiate their coffee in a new way borrowing methods from beer and wine. 
    My hope is that this episode helps coffee producers experiment intelligently and with intention, to maximize positive results. 
    If you’re a coffee buyer or consumer, I hope you’ll be curious and critical if you see these words pop up on a label. I hope the information in this episode helps you be a better consumer by questioning what you read on labels or websites.

    Support the show on Patreon
    And if you don't want to commit, show your support here: PayPal

    Sign up for the newsletter for behind the scenes pictures.

    Cover Art by: Nick Hafner
    Intro song: Elijah Bisbee

    Mentioned in the Episode:
    Watch my processing fundamentals video here
    High Acetic Acid producing yeast:
    wild yeasts like Hansenula, Kloekera Dekkera and Brettanomyces
    Where to buy a SCOBY

    • 55 min
    #34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu. 

    #34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu. 

    Today's episode is another in a series hearing from coffee producers from all parts of the world. 
    I think one of the common traps we can get into is thinking and talking about "The" coffee farmer. Or "The Average Coffee Farmer." As if coffee farmers are a monolith. The average doesn’t exist. The people who grow and produce coffee are a very diverse group who do it for different reasons in very different conditions.
    It’s our nature, that when we learn something new, to compare it to what we already know, we learn by grouping and recognizing patterns and assigning categories. We take large amounts of information and shrink it, and distill it until it’s a small enough unit that we can attach a label. 
    My hope with these episodes is to take a microscope to the group, get to know the individuals, how they think and what they think about.
    Today we get to visit India through the eyes of Pranoy, a 5th generation coffee grower. His family got into the business in 1953 where they have grown different produce in biodiverse, multi-cropped conditions.

    Support the show on Patreon and get access to research papers.

    Sign up for the newsletter for behind the scenes pictures.

    Cover Art by: Nick Hafner
    Intro song: Elijah Bisbee

    Mentioned in the Episode:

    Pranoy's Instagram
    Kerehaklu Website

    ECRE Podcast

    • 55 min

Customer Reviews

4.9 out of 5
35 Ratings

35 Ratings

Stephen Enke ,

Coffee, Fermentation, and Fun!

Easily the best resource I’ve happened across over the world of coffee. Lucia is intelligent and friendly making me the podcast fun and educational. I can honestly say this podcast has been instrumental in my shift into the coffee industry - I’m very grateful for Lucia and all the little microbes that make good coffee possible! 🦠☕️☺️

Top Podcasts In Arts

You Might Also Like