Hosted by Lucia · 🇺🇸 US · EN-US · 80 episodes
Established thought leaders with verified media credentials.
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.
Lucia hosts Making Coffee with Lucia Solis, a arts show with 80 episodes published.
Lalo's substack page Ikaria Coffee (Lalo's farm + roasted coffee) Biofilia (agronomic consultancy) Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos.
If you would like to watch our YouTube video on "What is specialty coffee" You can watch that here. If you are a roaster and are interested in participating in the Fermentation Project with James Hoffmann, click here ->
Roasterkat IG Reel about rain. YouTube version of the Q&A portion James Hoffmann Healthy Coffee Video The 2025/2026 Harvest has not gone according to plan. Nick and I have found ourselves with some down time and therefor
Sprudge Best Of Panama Article Remanence and survival of commercial yeast in different ecological niches of the vineyard Responses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: info.lu
Water massively impacts your coffee's flavours. But most of us struggle to fix our water because water science is confusing... Join me and James as we go step-by-step through: Why these concepts matter for coffee flavour
Resources: Responses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.com Get a ticket to FTC-10 December 2025 Luke's Website: Pomelo Coffee Consulting Luke's Book:
This episode developed thanks to Nick, who thought it would be a good time to revisit a bit of my history in coffee to reconnect with long-time listeners, and to share a bit more about myself with new listeners. We start
Today's episode offers a behind the scenes view of how I approach a coffee producer's first time using yeast for their coffee fermentations. We run through all of the potential variables to pay attention to when designin
#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s #57: Will Frith Solves Terroir & Other Lessons From Vietnam Resources: Inquiries about coffee sales or future Fermentation Training
Some of the questions in this episode: What typically happens to the water, along with cascara and whatever else is part of a fermentation, after the fermentation has been completed?Cascara is sometimes processed into a
This episode is a final harvest update and the behind the scenes of performing whole cherry fermentation with various microbes in an attempt to create a Dry Process/Natural coffee that I want to drink. Resources: Inquiri
I have wanted to make this episode for a long time, but I wasn't sure how to make it work. Finally some research for Dr. Flavio Borem helped crack the topic for me and the result is today's new episode. Things we discuss
In this episode we talk about: How Ana decided to join the family business after pursuing a career in art.The advantages and drawback of growing coffee in a "Full Sun" system.The future of coffee picking and the role of
I was going to create a new episode about Infused vs Inoculated Coffees, but much of what we established back in Episode #39 is still relevant. So I am pulling a Taylor Swift and going to re-release a new version of epis
On today's episode I will be updating you on the coffee we made this harvest season and speaking of the importance of blends. If you’ve listened to even 1 other episode of this podcast, you’ll know that I'm usually tryin
This episode also comes on the heels of our recent trip to London. Our very first stop was the Nagare coffee shop in Shoreditch in North London. Nick and I do what we usually do when we step into a coffee shop and order
Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos. A
Today I bring you a third installment with Pranoy from Kerehaklu. In this new episode we talk about: The pros and cons of commercial strains vs wild microbesThe over-complication of fermentationsThe drawback of high alti
RESOURCES Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com Boss Barista Substack Boss Barista Podcast Support the show on Patreon to join our live Discord hangouts, and get
In this listener Q&A episode we talk about: How to use ThermoshockDoes drying pull sugar out of the seed?What labels are important on a coffee bag?How do I prepare my coffee?How to know if you've hit "The One" on a ferme
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Making Coffee with Lucia Solis is hosted by Lucia. The show is categorised under arts (food) and has published 80 episodes.
Making Coffee with Lucia Solis has published 80 episodes.
Making Coffee with Lucia Solis regularly covers arts, food, education. It sits in the arts category, with a food focus.
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Episodes of Making Coffee with Lucia Solis average 56 minutes. a focused format where a clear narrative arc and tight preparation matter most.
Our data rates Making Coffee with Lucia Solis's guest bar at 80/100 (Premium tier). Established thought leaders with verified media credentials. Sign in to PitchCentric to see how your own Pod Score compares against this show.
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