Making Coffee with Lucia Solis

By 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 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.

  1. 1.
    Welcome to Making Coffee with Lucia Solis
    0:56
  2. 2.
    #1: A Winemakers Perspective on Specialty Coffee
    17:40
  3. 3.
    #2: How Bad Labels Hold Us Back
    28:06
  4. 4.
    #3: The Best Cup of Coffee I've Ever Had
    22:13
  5. 5.
    #4: Over Fermentation and Brettanomyces
    21:51
  6. 6.
    #5: To Be or Not To Be A Q-Grader
    24:13
  7. 7.
    #6: The Sommelier of Coffee?
    27:25
  8. 8.
    #7: Coffee Travel: Helping or Hurting?
    15:59
  1. 9.
    #8: "Empowerment": The New Colonialism Trap
    18:29
  2. 10.
    #9: Doubling Down in El Salvador with Jan Carlo of Mapache
    42:43
  3. 11.
    #10: What Do Coffee Producers Drink?
    18:41
  4. 12.
    #11: Listener Q&A: Why Ferment? Submerged vs Dry Tanks, and Can You Taste Yeast vs Bacteria?
    21:01
  5. 13.
    #12: The Dark Side of Seeking Fresh Coffee
    25:56
  6. 14.
    #13: Growing Up On A Coffee Farm, With Sofia Handtke of Mapache
    29:32
  7. 15.
    #14: George Howell on Cup of Excellence, Coffee Pricing and Craftsmanship
    53:43
  8. 16.
    #15: How Microbes Contribute Body, Acidity, & Fruity Flavors To Your Cup of Coffee
    31:38
  9. 17.
    #16: The Elusive Search for Red Ripe Coffee Cherry
    29:45
  10. 18.
    #17: Coffee Photography, Marketing and Consent
    31:54
  11. 19.
    #18: Anaerobic Fermentation: Building Our Coffee Vocabulary
    31:56
  12. 20.
    #19: Botanical Awareness, Tea Fermentation & Processing with Aurora Prehn
    46:15
  13. 21.
    #20: Listener Q&A: Slow vs Fast Fermentations, Adding Foreign Yeast, & Post Harvest Effect on Density
    39:31
  14. 22.
    #21: Terroir—Part I: The Soil, The Science & The Human Element
    42:55
  15. 23.
    #22: Terroir—Part II: Yeast, Bacteria & Transparent Coffee Processing
    57:02
  16. 24.
    #23: Tasting Authenticity—When Different Countries Have Similar Flavor Profiles
    51:08
  17. 25.
    #24: Tea and Coffee: Conscious Uncoupling w/ Aurora Prehn
    1:03:33
  18. 26.
    #25: A California Coffee Farm & Native vs. Local Yeasts
    50:20
  19. 27.
    #26: Do Coffee Trees Talk? How Underground Fungi Affect Coffee Quality
    1:02:23
  20. 28.
    #27: Searching for the Escape Velocity of Coffee–w/ Mark from Finca Rosenheim
    1:12:25
  21. 29.
    #28: Origin, Native, Indigenous and Local: Building Our Coffee Vocabulary
    40:30
  22. 30.
    #29: How Can Yeast Help in a Rural Ugandan Setting: Consulting w/ The Coffee Gardens
    44:48

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