Making Coffee with Lucia Solis
Lucia
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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Top 10 Making Coffee with Lucia Solis Episodes
Goodpods has curated a list of the 10 best Making Coffee with Lucia Solis episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Making Coffee with Lucia Solis for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Making Coffee with Lucia Solis episode by adding your comments to the episode page.
#17: Coffee Photography, Marketing and Consent
Making Coffee with Lucia Solis
05/05/20 • 31 min
Today's Making Coffee Podcast episode is a continuation of the theme of coffee pickers and their role in quality.
In the previous episode I shared my surprisingly difficult experience trying to source red ripe coffee cherry. It was surprisingly difficult to pay the farmers more for a different quality than they were used to picking because of the established system, a system that developed over decades as a response to chronically low coffee prices.
It's important for me to share this with you because I don’t believe enough of us who enjoy drinking coffee realize how fragile our coffee supply is. Coffee is such a staple in our daily lives that I believe we simultaneously revere it for making our mornings more enjoyable and take it for granted.
For example, many businesses offer free coffee, free coffee refills or free coffee with food. If you look around hotels, restaurants and gatherings you can often find more than 1 “FREE Coffee” sign.
We expect that there will always be coffee. It seems so abundant that there is a real disconnect between the effort it takes to get that cup into our hands and what we are willing to pay for that work. Many of us would be turned off by a $5 cup of coffee but have also likely paid $15 to $20 for a glass of wine. Additionally, it's a lot less common to expect free wine.
To Support this Podcast and become a Patron CLICK HERE
#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level
Making Coffee with Lucia Solis
11/21/23 • 41 min
In this new episode I talk about:
- A review of how dry process and wet process are different
- how microbes get into our fermentations
- What I look for in a coffee label, 4 key elements
- how I’ve changed my mind about descriptive processing labels
- studies 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 Fermentations
RESOURCES
Inquiries about coffee samples or future Fermentation Training Camps: [email protected]
Support 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: PayPal
Sign up for the newsletter for behind the scenes pictures.
Cover Art by: Nick Hafner
Into song: Elijah Bisbee
#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s
Making Coffee with Lucia Solis
07/31/23 • 98 min
The conversation with Tom Owen is wide ranging, but one main theme we talk about is coffee travel and tourism. How the host and guest dynamics play out including the unintentional burden we may be placing on coffee producers when we visit them.
Its an interesting time to be reflecting on the role of travel in coffee, since I just had a major trip to teach coffee fermentation. You’ll hear Tom bring this up when he asks me about FTC being a form of advanced tourism.
Sweet Maria’s is an incredible resource for curious coffee nerds who want to learn about home roasting basics, green coffee quality, roast profiles and cupping. The website has an extensive coffee library and resource page, so I highly recommend you check it out if these topics interest you.
In this episode we talk about:
- why he keeps traveling to coffee farms after 26 years
- what is the role of travel in coffee
- when can we use Zoom & WhatsApp instead of hopping on a plane
- what is his approach to sourcing coffee
- how he is like a personal shopper
- etiquette when visiting a producer, what questions to ask ourselves before we visit
- the coffee hunter trope and caricatures of our industry
RESOURCES
Sweet Maria's Podcast episode #38-#39
Inquiries about coffee samples or future Fermentation Training Camps: [email protected]
Support 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: PayPal
Sign up for the newsletter for behind the scenes pictures.
To connect with Tom:
Instagram[email protected]
Cover Art by: Nick Hafner
Into song: Elijah Bisbee
#42: Germination & Processing–Wet/Washed vs. Dry/Natural
Making Coffee with Lucia Solis
03/28/22 • 42 min
In this episode we talk about:
- The long geographical chain of custody for a cup of coffee
- Why do wet process and dry process coffees taste differently
- Coffee seeds: orthodox vs. recalcitrant seed
- The yeast metabolism case for quality vs the plant metabolism case for quality
- Cacao seed germination vs coffee seed germination
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.
Ukraine Resources:
Ukraine Donations
BUY GREEN COFFEE FROM HONDURAS
Cayro Coffee
RESEARCH PAPERS
S-E Knopp, G Bytoff, D Selmar, Influence of processing on the content of sugars in green Arabica coffee beans, European Food Research and Technology 2005 223(2):195-201 DOI:10.1007/s00217-005-0172-1
D Selmar, G Bytof, S-E Knopp, B Breitenstein,Germination of coffee seeds and its significance for coffee quality, Plant Biol (Stuttg) 2006 Mar;8(2):260-4. DOI: 10.1055/s-2006-923845.
Ludlow CL, Cromie GA, Garmendia-Torres C, Sirr A, Hays M, Field C, Jeffery EW, Fay JC, Dudley AM. Independent Origins of Yeast Associated with Coffee and Cacao Fermentation. Curr Biol. 2016 Apr 4;26(7):965-71. doi: 10.1016/j.cub.2016.02.012.
Cover Art by: Nick Hafner
Intro song: Elijah Bisbee
#39:Infused vs Adulterated coffees, Cinnamon and Fermentation Failures
Making Coffee with Lucia Solis
09/15/21 • 57 min
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, cinnamon
- Wine additions: sugar and acid
- Transparency: what does it mean and who benefits
- Enzymes vs Microbes like yeast and bacteria
- How 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
#26: Do Coffee Trees Talk? How Underground Fungi Affect Coffee Quality
Making Coffee with Lucia Solis
10/20/20 • 62 min
What is left behind when coffee moves to new locations. What is the trade off for innovation? This episode looks at what else we potentially leave behind when we introduce new plant material to non-native locations.
The inspiration for this episode was a beautiful book by Peter Wohlleben called The Hidden Life of Trees. In it, Peter talks about native forests vs planted forests and the differences we (humans) are able to perceive.
One of the example trees in Peter's book are oak trees. This was an interesting cross over for me because oak is very important for winemaking. Most of red wine is aged in oak barrels and many Chardonnay's too.
This episode is filled with wine information on barrels, tastings and stories of my time in the wine industry.
I enjoyed putting this episode together and I hope you enjoy listening to it. If you would like to support the show and help me make more episodes, join the Patreon community.
Support the show on Patreon and get access to research papers.
Sign up for the newsletter for new podcast releases.
Cover Art by: Nick Hafner
Into song: Elijah Bisbee
Mentioned in the Episode:
Video: How A Barrel Is Made
Video: Dr. Susan Simard Ted Talk
#28: Origin, Native, Indigenous and Local: Building Our Coffee Vocabulary
Making Coffee with Lucia Solis
11/24/20 • 40 min
If you started the season with me in October you’ll remember that I started exploring the topic of what we lose when we take a plant from its native environment. Episode #25: A California Coffee Farm & Native vs. Local Yeasts looked at the relationship between coffee trees and the fermentation.
Dr. Aimee Dudley’s research showed that the native microbes do not travel with the plant material and therefore all coffee fermentations outside of Ethiopia are non-native fermentations.
Episode #26: Do Coffee Trees Talk? How Underground Fungi Affect Coffee Quality showed that when we take a plant from it’s native environment the microbes it needs to have strong immune response are also left behind.
So we’ve touched on the above and below ground microbes that we leave behind.
But is it only about microbes?
Are microbes the most important thing we leave behind?
I argue that it is not. As important as I think they are, I think there is something more valuable that is lost.
Today, in part 3 I want to talk about another aspect we miss out on when we take something from its native environment.
Support the show on Patreon and get access to research papers.
Sign up for the newsletter for new podcast releases.
Cover Art by: Nick Hafner
Into song: Elijah Bisbee
Mentioned in the Episode:
Podcast: How Not To Travel Like A Basic Bitch
Dr. Aimee Dudley's Research Lab
Maca Pirate Video
The Nagoya Protocol
#27: Searching for the Escape Velocity of Coffee–w/ Mark from Finca Rosenheim
Making Coffee with Lucia Solis
11/03/20 • 72 min
We usually hear about coffee from roasters or even people like me, who work with coffee producers but we are not producers ourselves. One of my podcast goals is to bring you directly to the source. Whether it's scientific research or hearing directly from coffee producers.
Often we leave it to coffee professionals and educators to speak about coffee producers but it’s rare to hear directly from coffee producers about their motivations and challenges. And even when we do hear from them on their social media channels, there is a hidden pressure to present a rosy version of reality.
Today’s conversation is with Mark from Finca Rosenheim in the Villa Rica region in Peru.
This conversation is an honest look at some of the challenges producers rarely get to talk about. I asked Mark about organic certifications, climate challenges, coffee competitions, crop diversification, and what happens when markets can’t rebalance themselves.
To get samples or buy coffee from Mark:
Website: www.fincarosenheim.com
Email: [email protected]
Instagram: @fincarosenheim
Support the show on Patreon and get access to research papers, transcripts and videos.
Sign up for the newsletter for new podcast releases.
Cover Art by: Nick Hafner
Into song: Elijah Bisbee
Mentioned in the Episode:
Vox Video: Coffee Crisis in Colombia
#44: Are Wine Making Techniques the Future of Coffee?
Making Coffee with Lucia Solis
06/03/22 • 65 min
Next time you set about making your morning coffee, take a moment to peruse the info on your bag of beans. What do you notice? The variety of beans? Flavor notes? Technical details on where the coffee was grown?
They're not so different from the sort of blurb you might find on the back of a wine bottle in many ways. And that’s intentional. Specialty coffee has taken a lot from the world of wine.
But could the increasing overlaps be a problem for coffee farmers — or even dangerous?
In this episode, Scott and Jools join forces with coffee processing specialist and former winemaker Lucia Solis from the Making Coffee podcast to dive deeper into where our coffee comes from and what (if anything) wine's got to do with it.
Lucia talks to coffee producer Karla Boza from the Finca San Antonio Amatepec coffee farm in El Salvador and vintner Todd Kohn from the Wayfarer Vineyard in California to shed some light on the techniques behind picking, transporting and processing their precious produce.
Take a sip on this (soon-to-be-a-good) vintage episode to pique your curiosity about how coffee and wine are made, and why it matters.
—
Follow Karla Boza’s farm and Todd’s winery on Instagram
Tag our Instagram handles:
Scott Bentley / Caffeine Magazine
James' Podcasts
History of Coffee (do not miss this series!)
Filter Stories (producer oriented stories)
Fifth Wave (for the economics nerd)
Bellwether New Wave Coffee (cafe focused)
#1: A Winemakers Perspective on Specialty Coffee
Making Coffee with Lucia Solis
10/07/19 • 17 min
In this very first episode, I wanted to give you a little background on how I approach coffee processing as a former winemaker and microbiologist. I discuss the similarities and differences in the processing methods of wine and coffee, and how they can impact perception and education within coffee processing.
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FAQ
How many episodes does Making Coffee with Lucia Solis have?
Making Coffee with Lucia Solis currently has 68 episodes available.
What topics does Making Coffee with Lucia Solis cover?
The podcast is about Coffee, Brewing, Farm, Microbiology, Podcasts, Wine, Education, Science, Arts, Travel and Food.
What is the most popular episode on Making Coffee with Lucia Solis?
The episode title '#47: Coffee Has a Plastic Bag Problem' is the most popular.
What is the average episode length on Making Coffee with Lucia Solis?
The average episode length on Making Coffee with Lucia Solis is 47 minutes.
How often are episodes of Making Coffee with Lucia Solis released?
Episodes of Making Coffee with Lucia Solis are typically released every 19 days, 10 hours.
When was the first episode of Making Coffee with Lucia Solis?
The first episode of Making Coffee with Lucia Solis was released on Sep 25, 2019.
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