53 episodes
Making Coffee with Lucia Solis Lucia
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- Arts
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4.8 • 46 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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#52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve Robusta
In this episode we talk about:
Carbonic Maceration in winemakingCarbonic Maceration in coffee and best guidelines to followHow to process Robusta differently than ArabicaBenefits of fermentation in coffee fruit vs green seed modificationSupport 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
Modifying Robusta coffee aroma by green bean chemical pre-treatment. Published Food Chemistry volume 272 in January 2019.
Changes in the chemical and sensory profile of coffea canephora var. Conilon promoted by carbonic maceration. Published in agronomy in September 2022.
Cover Art by: Nick Hafner
Intro song: Elijah Bisbee -
#51: The Kenyan Auction System; Lessons, Takeaways, & Cautions with Vava Angwenyi
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 -
#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast
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 dehydration
-how can consumers navigate coffee labels when "fermented" coffee produces a wide range of flavors.
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
If you're interesting in joining me in Colombia in January
Fermentation Training Camp 3 -
#49: Exposing the Producer’s Gaze & the Success Paradox with Vava Angwenyi
In this episode we talk about:
Coffee production in KenyaThe similarities between latin and african coffee productionHow we consumers perceive coffee producers vs how coffee producers would like to be seenThe 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, show your support here with a one time contribution: PayPal
Sign up for the newsletter for behind the scenes pictures.
If you're interesting in joining me in Colombia in January
Fermentation Training Camp 3
Vava Coffee Inc
A bit about Vava Angwenyi...
In 2009, Vava Angwenyi started VAVA COFFEE – a Benefit Corporation (B-corp) with a Social enterprise model that exports, roasts and consults on coffee value chains, the organization aims to contribute to better future prospects for coffee communities and the industry as a whole. The company ensures sustainable livelihoods for the people and communities in which it works.
Vava is also the co-founder and director of business development & fundraising at GENTE DEL FUTURO (People of the Future). GDF formed in 2017 is an organization born out of a partnership between African Plantations Kilimanjaro, Vava Coffee and Oro Molido three private sector players within the coffee sector to tackle two of the main problems we face as an industry - Producer profitability and Next generation involvement. Gente Del Futuro’s focus is to amplify the voices of youth by creating economic empowerment, choices and sustainability for the coffee industry. The organization offers young people a unique and one of a kind learning opportunity by fusing coffee cultures and knowledge from three different growing origins : Tanzania, Kenya and Colombia.
Vava holds a Masters degree-Msc in International Finance and Management from University of Groningen as well as Certificate in Global Asset Management from Warrington College of Business, UF and a BSC in Statistics & Actuarial Science from University of Western Ontario- Canada. Vava’s vision is to challenge the status quo and promote positive social disruption within the Coffee industry. This vision comes from an inborn passion for transformative change and a drive to promote the sustainable production of coffee at various origins by tracing the production of high quality coffee beans to the independent smallholder coffee farmer, who works day in and day out, against major obstacles and with meager resources to produce some of the world’s best tasting coffees, often without an understanding or appreciation of the final fruits of their labor.
Vava is also a Q grader and was part of the 2015 IVLP program a prestigious State Department sponsored program. Vava Coffee has also been recognized over the years for its grassroots initiatives and contribution to smallholder farming communities and Youth in agriculture. Vava served on the SCA board 2019- 2020 on the Finance and Sustainability Committees. In 2019 Vava Coffee was recognized as a Best for the world community Honoree - B Corp.
Vava recently authored the book “Coffee Milk Blood”. Coffee Milk Blood is a project and book inspired by her own experience as an African woman in the industry and the theme of the book touches on appropriate storytelling/depiction of producers - how producers want to be seen beyond the coffee and as Women , the African woman, the culture of the place as well as underpinnings of Colonialism that are the structures we still operate within in our indust -
#48: My Philosophies on Coffee Processing, and the Future of the Industry, with Katrien of OR Coffee
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
Cafesmo -
#47: Coffee Has a Plastic Bag Problem
In this episode we talk about:
Plastic Grocery bags vs PaperRwanda's Plastic Bag banCoffee Processing GlossaryPower dynamics in coffee buyingSupport 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 128 Page Report
NYT Article - New Jersey Bag Ban
NYT - Brad Plumer "Paper or Plastic"
NYT- The Cotton Tote Crisis
Cover Art by: Nick Hafner
Intro song: Elijah Bisbee
Customer Reviews
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.
This just sounds like ranting, not research.
I could update this later; trying hard to give it an honest listen…
Show should be retitled to “Coffee VS. Wine”
I came for research-based, neutral, and sterile information, but starting off, the first six episodes have me convinced she is just upset that coffee isn’t wine and does not have the same highly privileged and europeanized history as wine. Even considering her background in wine and fermentation from this lens, It feels as though she attempts to have a neutral tone while using language that implies otherwise; that, even given the history of coffee as an agricultural crop, it should be different and is therefore “wrong” instead of ONLY talking about the way it is and what can be done to improve it(many of which issues are already being confronted and addressed in the small ways that they can be over time) Going on about childhood in a household that had an espresso machine and her many travels to places trying hotel coffee and how it “shouldn’t be good”? sounds so very privileged, especially considering she’s implying that this is not something she came to out of interest or passion, but rather something she forced herself and/or was forced into for work. The whole tone just has me wondering, “why don’t you go back to wine?!”
Bummed
Was pumped to listen to this podcast and almost immediately she makes a red headed step child joke. Not sure why you would think this is ok to make fun of people with red hair
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