All Episodes

#81: Nobody Wants to Pick Coffee

#80: How Microbiology Can Explain Beginner's Luck

#79: Farm First: Lalo Perez on Long-Term Coffee Health

#78: What Is Specialty Coffee? And Who Gets To Define It?

#77: The Most Challenging Harvest We've Had

#76: How Commercial Microbes Threaten The Coffee Industry

#75: Getting Great Water for Coffee

#74: Supply Chain Reflections: Consulting Insights from Farm to Roaster w/ Luke Waite

#73: Cultivating Identity: A Life Forged by Migration and Fermentation

#72: Planning Your First Coffee Fermentation Trials? Start Here.

#71: How to De-Funkify Your Naturals and Get Them to Dry Faster.

#70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple days

#69: Whole Coffee Cherry Fermentations—The Multiple Paradoxes of Naturals

#68: Fermentation vs. Germination: A Look at The Seed From The Inside, Out

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

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

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

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

#63: Terroir For Busy People

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

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

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

#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level

#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee

#57: Will Frith Solves Terroir & Other Lessons From Vietnam

#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India

#55: Coffee Waste, A Feminine Approach, & Confident Processing–With Rani Mayasari

#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s

#53: Reforesting, Finding Your People & The Hidden Cost of Coffee Production w/ Mark from Finca Rosenheim

#52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve Robusta

#51: The Kenyan Auction System; Lessons, Takeaways, & Cautions with Vava Angwenyi

#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast

#49: Exposing the Producer’s Gaze & the Success Paradox with Vava Angwenyi

#48: My Philosophies on Coffee Processing, and the Future of the Industry, with Katrien of OR Coffee

#47: Coffee Has a Plastic Bag Problem

#46: What We Don't Talk About When We Talk About Wine & Coffee Comparisons

#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad

#44: Are Wine Making Techniques the Future of Coffee?

#43: Germination & Drying–Continuous vs. Resting

#42: Germination & Processing–Wet/Washed vs. Dry/Natural

#41: How Much Effort Should Good Coffee Require? Cometeer Instant Coffee, Cake and Everest

#40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any Money

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

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

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

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

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

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

#33: Listener Q&A: Learning from Thailand, Avoiding Mold Growth in Honey and Dry/Natural Processing in Humid Locations

#32: Where Is Ripeness? Lessons From Brazil on Brix & Color

#31: What Are We Measuring When We Measure Brix?

#30 Untangling Sugar, Sweetness and Brix

#29: How Can Yeast Help in a Rural Ugandan Setting: Consulting w/ The Coffee Gardens

#28: Origin, Native, Indigenous and Local: Building Our Coffee Vocabulary

#27: Searching for the Escape Velocity of Coffee–w/ Mark from Finca Rosenheim

#26: Do Coffee Trees Talk? How Underground Fungi Affect Coffee Quality

#25: A California Coffee Farm & Native vs. Local Yeasts

#24: Tea and Coffee: Conscious Uncoupling w/ Aurora Prehn

#23: Tasting Authenticity—When Different Countries Have Similar Flavor Profiles

#22: Terroir—Part II: Yeast, Bacteria & Transparent Coffee Processing

#21: Terroir—Part I: The Soil, The Science & The Human Element

#20: Listener Q&A: Slow vs Fast Fermentations, Adding Foreign Yeast, & Post Harvest Effect on Density

#19: Botanical Awareness, Tea Fermentation & Processing with Aurora Prehn

#18: Anaerobic Fermentation: Building Our Coffee Vocabulary

#17: Coffee Photography, Marketing and Consent

#16: The Elusive Search for Red Ripe Coffee Cherry

#15: How Microbes Contribute Body, Acidity, & Fruity Flavors To Your Cup of Coffee

#14: George Howell on Cup of Excellence, Coffee Pricing and Craftsmanship

#13: Growing Up On A Coffee Farm, With Sofia Handtke of Mapache

#12: The Dark Side of Seeking Fresh Coffee

#11: Listener Q&A: Why Ferment? Submerged vs Dry Tanks, and Can You Taste Yeast vs Bacteria?

#10: What Do Coffee Producers Drink?

#9: Doubling Down in El Salvador with Jan Carlo of Mapache

#8: "Empowerment": The New Colonialism Trap

#7: Coffee Travel: Helping or Hurting?

#6: The Sommelier of Coffee?

#5: To Be or Not To Be A Q-Grader

#4: Over Fermentation and Brettanomyces

#3: The Best Cup of Coffee I've Ever Had

#2: How Bad Coffee Labels Hold Us Back

#1: A Winemakers Perspective on Specialty Coffee

Welcome to Making Coffee with Lucia Solis