Making Coffee with Lucia Solis
Science

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 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.

79 episodes
EN-US language
All Episodes
1
#78: What Is Specialty Coffee? And Who Gets To Define It?
44:41 Mar 18, 2026
2
#77: The Most Challenging Harvest We've Had
30:49 Dec 24, 2025
3
#76: How Commercial Microbes Threaten The Coffee Industry
1:16:03 Nov 16, 2025
4
#75: Getting Great Water for Coffee
1:13:39 Aug 14, 2025
5
#74: Supply Chain Reflections: Consulting Insights from Farm to Roaster w/ Luke Waite
1:10:54 Jul 14, 2025
6
#73: Cultivating Identity: A Life Forged by Migration and Fermentation
1:04:30 Jun 18, 2025
7
#72: Planning Your First Coffee Fermentation Trials? Start Here.
42:33 May 26, 2025
8
#71: How to De-Funkify Your Naturals and Get Them to Dry Faster.
1:00:20 May 1, 2025
9
#70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple days
44:26 Apr 15, 2025
10
#69: Whole Coffee Cherry Fermentations—The Multiple Paradoxes of Naturals
48:22 Mar 30, 2025
11
#68: Fermentation vs. Germination: A Look at The Seed From The Inside, Out
36:59 Dec 3, 2024
12
#67: Addressing Climate Collapse & Coffee Labor in Brazil with Ana Luiza of Fazenda Mió
1:00:19 Sep 4, 2024
13
#66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit
1:06:18 Aug 23, 2024
14
#65: To Blend or Not to Blend? Wine Vintages, and Harvest Update.
37:48 Jul 24, 2024
15
#64: What Kind of Coffee Lover am I? How Much am I Willing to Pay for a Cup of Coffee?
35:02 Jul 4, 2024
16
#63: Terroir For Busy People
37:14 May 20, 2024
17
#62: The Commercial Yeast vs Wild Microbes Debate w/ Pranoy of Kerehaklu
1:36:06 Apr 30, 2024
18
#61: Coffee Fermentation Review with Ashley Rodriguez of Boss Barista
52:19 Apr 22, 2024
19
#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate
49:17 Dec 15, 2023
20
#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level
41:29 Nov 21, 2023
21
#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee
49:21 Oct 5, 2023
22
#57: Will Frith Solves Terroir & Other Lessons From Vietnam
1:01:25 Sep 12, 2023
23
#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India
1:17:47 Aug 29, 2023
24
#55: Coffee Waste, A Feminine Approach, & Confident Processing–With Rani Mayasari
50:34 Aug 15, 2023
25
#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s
1:38:45 Jul 31, 2023
26
#53: Reforesting, Finding Your People & The Hidden Cost of Coffee Production w/ Mark from Finca Rosenheim
1:06:40 May 23, 2023
27
#52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve Robusta
1:24:55 Jan 30, 2023
28
#51: The Kenyan Auction System; Lessons, Takeaways, & Cautions with Vava Angwenyi
55:28 Dec 9, 2022
29
#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast
51:47 Nov 25, 2022
30
#49: Exposing the Producer’s Gaze & the Success Paradox with Vava Angwenyi
44:51 Nov 10, 2022
31
#48: My Philosophies on Coffee Processing, and the Future of the Industry, with Katrien of OR Coffee
1:02:54 Oct 17, 2022
32
#47: Coffee Has a Plastic Bag Problem
31:30 Sep 28, 2022
33
#46: What We Don't Talk About When We Talk About Wine & Coffee Comparisons
45:03 Jul 17, 2022
34
#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad
59:30 Jun 23, 2022
35
#44: Are Wine Making Techniques the Future of Coffee?
1:05:40 Jun 3, 2022
36
#43: Germination & Drying–Continuous vs. Resting
47:45 Apr 14, 2022
37
#42: Germination & Processing–Wet/Washed vs. Dry/Natural
42:11 Mar 28, 2022
38
#41: How Much Effort Should Good Coffee Require? Cometeer Instant Coffee, Cake and Everest
35:47 Mar 8, 2022
39
#40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any Money
41:00 Jan 6, 2022
40
#39:Infused vs Adulterated coffees, Cinnamon and Fermentation Failures
57:43 Sep 15, 2021
41
#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose
1:04:15 Aug 17, 2021
42
#37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer Relationship
1:20:40 Jul 27, 2021
43
#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot
1:13:49 Jul 4, 2021
44
#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural
55:44 May 27, 2021
45
#34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu.
55:44 May 6, 2021
46
#33: Listener Q&A: Learning from Thailand, Avoiding Mold Growth in Honey and Dry/Natural Processing in Humid Locations
36:26 Mar 23, 2021
47
#32: Where Is Ripeness? Lessons From Brazil on Brix & Color
59:40 Feb 16, 2021
48
#31: What Are We Measuring When We Measure Brix?
38:30 Jan 19, 2021
49
#30 Untangling Sugar, Sweetness and Brix
36:00 Jan 7, 2021
50
#29: How Can Yeast Help in a Rural Ugandan Setting: Consulting w/ The Coffee Gardens
44:48 Dec 8, 2020
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