Making Coffee with Lucia Solis
96 episodes - English - Latest episode: 4 months ago - ★★★★★ - 53 ratingsA 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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Episodes
#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate
December 15, 2023 17:00 - 49 minutes - 33.9 MBIn this listener Q&A episode we talk about: How to use Thermoshock Does 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 fermentation trial How do citrus flavors get into coffee? How did a coffee from Panama fool a listener into thinking it came from Ethiopia? RESOURCES Inquiries about coffee samples or future Fermentation Training Camps: [email protected] https://www.mdpi.com...
#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level
November 21, 2023 03:00 - 41 minutes - 28.6 MBIn 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 RES...
#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee
October 05, 2023 12:00 - 49 minutes - 34 MBIn this new episode with Natali we talk about: Growing up in a coffee producing country, but finding coffee later in life Falling into the specialty coffee rabbit hole The challenges of running a small business while keeping full time jobs Direct trade, fair trade and single origin How Natali chooses what information to put on her roasted coffee bags Why Decaf is important for night owls & coffee lovers Educating new markets RESOURCES Inquiries about coffee samples or future Fermenta...
#57: Will Frith Solves Terroir & Other Lessons From Vietnam
September 12, 2023 07:00 - 1 hour - 42.2 MBYou cannot utter a sentence about Vietnam specialty coffee without including the name Will Frith. In this new episode we talk about: Will’s journey from a coffee purist to being more reasonable Meeting people where they are The importance of a middle class to support a new coffee category Will’s rule of thumb for cheap coffee What he drinks in the morning Being careful to not bring a western mindset to Vietnam French occuption and the resulting mash-up culture RESOURCES Inquiries a...
#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India
August 29, 2023 12:00 - 1 hour - 53.5 MBToday I bring you a long overdue second conversation with Pranoy from Kerehaklu in India. His first appearance on the podcast was EP#34 in May 2021 I have been wanting to catch up with Pranoy for more than 2 years, and after spending a week together processing coffee and learning we were able to sit down in Jakarta after the intense week of FTC and talk. In this new episode we talk about: How he has found new markets to export his coffee Advice for producers attending coffee Expos like ...
#55: Coffee Waste, A Feminine Approach, & Confident Processing–With Rani Mayasari
August 15, 2023 14:00 - 50 minutes - 34.8 MBToday I bring you a conversation with an extraordinary producer: Rani from Java Halu in Indonesia. I do not use this word lightly. Rani is a truly exceptional person and my new coffee crush. I met her because she was the only woman who attended FTC Indonesia in June. Each previous FTC has been minimum 50% female, this is very important to me because so many coffee spaces are still very male dominated. During our plan for FTC Indonesia, I handed over many of the logistics to the Bandung Co...
#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s
July 31, 2023 23:00 - 1 hour - 67.9 MBThe 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 incr...
#53: Reforesting, Finding Your People & The Hidden Cost of Coffee Production w/ Mark from Finca Rosenheim
May 23, 2023 17:00 - 1 hour - 45.8 MBIn this conversation I got to ask him how he feels differently about the coffee industry since our last conversation. I highly recommend you listen to Ep #27 first, or as a refresher because we refer to that conversation frequently in this episode In this episode I follow up with him on his thoughts on: coffee certifications and competitions his relationship with social media and sharing on reddit re-investing in the farm labor availability, what a coffee picker makes in a day in his r...
#52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve Robusta
January 30, 2023 23:00 - 1 hour - 58.5 MBIn this episode we talk about: Carbonic Maceration in winemaking Carbonic Maceration in coffee and best guidelines to follow How to process Robusta differently than Arabica Benefits of fermentation in coffee fruit vs green seed modification 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 Modifying Robusta cof...
#51: The Kenyan Auction System; Lessons, Takeaways, & Cautions with Vava Angwenyi
December 09, 2022 16:00 - 55 minutes - 38.2 MBVava Instagram Website Coffee Milk Blood Book Paula Instagram Website Lowell Instagram Website Frankie Instagram Christopher Feran Blog Resources: Sign up for the newsletter for behind the scenes pictures. Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, you can show your support here with a one time contribution: PayPal
#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast
November 25, 2022 12:00 - 51 minutes - 35.7 MBSome of the questions I cover on today's episode involve: -how do fruit added fermentations differ from microbe inoculation? -my stance on the usefulness/benefits of probiotics -can we taste yeast in the cup? -what is the future of fermentation for the specialty coffee industry? -we typically ferment cherries or wet parchment but what about fermenting green coffee? -what is honey osmotic dehydration -how can consumers navigate coffee labels when "fermented" coffee produces a wide ra...
#49: Exposing the Producer’s Gaze & the Success Paradox with Vava Angwenyi
November 10, 2022 22:00 - 44 minutes - 30.9 MBIn this episode we talk about: Coffee production in Kenya The similarities between latin and african coffee production How we consumers perceive coffee producers vs how coffee producers would like to be seen The success paradox, when too much financial success can turn off some buyers Resources: 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 beh...
#48: My Philosophies on Coffee Processing, and the Future of the Industry, with Katrien of OR Coffee
October 17, 2022 10:00 - 1 hour - 43.3 MBToday’s episode is a little different. I am sharing a conversation that I had with Katrien of OR Coffee, A specialty coffee roastery & training center in Belgium. This episode is a little different because I’m not interviewing her, She actually interviewed me for her new podcast, Puur Koffie. Fermentation Training Camp: January 2023 OR Coffee Website OR Coffee Instagram Puur Koffie Podcast Cafesmo
#47: Coffee Has a Plastic Bag Problem
September 28, 2022 16:00 - 31 minutes - 21.7 MBIn this episode we talk about: Plastic Grocery bags vs Paper Rwanda's Plastic Bag ban Coffee Processing Glossary Power dynamics in coffee buying 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 Life Cycle of Bags 128 Page Report NYT Article - New Jersey Bag Ban NYT - Brad Plumer "Paper or Plastic" NYT- The ...
#46: What We Don't Talk About When We Talk About Wine & Coffee Comparisons
July 17, 2022 18:00 - 45 minutes - 31 MBIn this episode we talk about: The months of making EP 44 Gas Station Cuisine $17 cup of Yemeni coffee A winemaker's role and a coffee maker's role Formula 1 Racing, go karts and Tennis What does it mean to love coffee? 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: Cover Art by: Nick Hafner Intro song: E...
#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad
June 23, 2022 02:00 - 59 minutes - 40.9 MBIn this episode we talk about: Coffee consulting in Brazil What is a quaker Matching coffee processing with roasting How Eystein roasts high and low density seeds Extraction and Brewing techniques to maximize acidity How Eystein would prepare a coffee to show off orange, chocolaty notes Preparing our bodies and palate to be more sensitive to flavors 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 tim...
#44: Are Wine Making Techniques the Future of Coffee?
June 03, 2022 16:00 - 1 hour - 45.2 MBNext 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 th...
#43: Germination & Drying–Continuous vs. Resting
April 14, 2022 14:00 - 47 minutes - 32.9 MBIn this episode we talk about: The class system in Colombia Specialty coffee shops in coffee producing countries Extended fermentations, 500 hours Germination of dry processed coffees, what is going on? Overview of the role of amino acids How do we measure stress in coffee cherries? Stressed grapes vs stressed coffee cherries 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 Si...
#43: Germination & Drying–Continuous vs. Resting
April 14, 2022 14:00 - 47 minutes - 32.9 MBIn this episode we talk about: The class system in Colombia Specialty coffee shops in coffee producing countries Extended fermentations, 500 hours Germination of dry processed coffees, what is going on? Overview of the role of amino acids How do we measure stress in coffee cherries? Stressed grapes vs stressed coffee cherries 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 Si...
#42: Germination & Processing–Wet/Washed vs. Dry/Natural
March 28, 2022 05:00 - 42 minutes - 29.1 MBIn 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 u...
#41: How Much Effort Should Good Coffee Require? Cometeer Instant Coffee, Cake and Everest
March 08, 2022 15:00 - 35 minutes - 24.7 MBIn this episode we talk about: Crossing borders on foot My recent trip to Guatemala and Honduras w/ 2 new producer clients Brewing coffee as a love poem How instant coffee has a similar problem to instant cake mixes When is effort a virtue and when is it a drawback? 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. Resou...
#40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any Money
January 06, 2022 15:00 - 41 minutes - 28.2 MBWelcome to the first episode of the new year and season 3. In this episode we talk about: If sugar follows the direct of water flow, does sugar evaporate out as coffee dries? The difference between sugar in mucilage and inside the seed. Can sugar be a preservative? The benefits and drawbacks of adding cascara to the fermentation How to inoculate for free How to control the fermentation in a hot environment vs a cold one. Support the show on Patreon to join our live Discord hangouts. ...
#39:Infused vs Adulterated coffees, Cinnamon and Fermentation Failures
September 15, 2021 23:00 - 57 minutes - 39.7 MBAs 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...
#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose
August 17, 2021 12:00 - 1 hour - 44.2 MBToday's episode features Lucas, a Patron and exporter with Unblended who sold a Kombucha coffee. I invited him and the producers he works with, Felipe and Jose to talk about their experience reverse engineering a $5 castillo. They started with the end goal in mind, the picked the price, the flavor profile they wanted and then created a process to hit their target. In this episode you'll hear from 3 passionate coffee professionals about: What a successful relationship looks like between pro...
#37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer Relationship
July 27, 2021 21:00 - 1 hour - 55.5 MBToday I am joined by Jamie Isetts, Sourcing Consultant. In this episode we cover: What a green buyer does How Jamie became a green buyer How to organize a coffee contract Communication red flags between producers and green buyers Strategies for long lasting relationships Get in touch with Jamie Isetts Support the show on Patreon 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. Co...
#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot
July 04, 2021 23:00 - 1 hour - 50.8 MBIn this episode I will cover: the yeast inoculation history of wine to better understand why the natural wine and sour beer movements are rejecting inoculation. the difference between rot, wild fermentations and controlled fermentations. the role of salt in a coffee fermentation. are lactoferments better for low or high elevation farms? to pulp or not to pulp coffee cherries? how lactoferments differ from "anaerobic" fermentations and carbonic maceration. Lastly, I will give you my ad...
#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural
May 27, 2021 15:00 - 55 minutes - 38.4 MBDo you drink kombucha? Coming from California, kombucha is about as normal as orange juice. But I imagine it might not be as popular in other parts of the world. Kombucha is probably more popular in North America and Europe (coffee importing countries) and probably very rare in coffee producing countries. I can imagine a near future where buyers are drawn to or supportive of kombucha process without understanding what they may be asking producers to do. Or similarly, producers wanting to be...
#35: Acetic Acid 101—Kombucha and Making a Washed Coffee Taste Like a Natural
May 27, 2021 15:00 - 55 minutes - 38.4 MBDo you drink kombucha? Coming from California, kombucha is about as normal as orange juice. But I imagine it might not be as popular in other parts of the world. Kombucha is probably more popular in North America and Europe (coffee importing countries) and probably very rare in coffee producing countries. I can imagine a near future where buyers are drawn to or supportive of kombucha process without understanding what they may be asking producers to do. Or similarly, producers wanting to be...
#34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu.
May 06, 2021 01:00 - 55 minutes - 38.4 MBToday's episode is another in a series hearing from coffee producers from all parts of the world. I think one of the common traps we can get into is thinking and talking about "The" coffee farmer. Or "The Average Coffee Farmer." As if coffee farmers are a monolith. The average doesn’t exist. The people who grow and produce coffee are a very diverse group who do it for different reasons in very different conditions. It’s our nature, that when we learn something new, to compare it to what w...
#33: Listener Q&A: Learning from Thailand, Avoiding Mold Growth in Honey and Dry/Natural Processing in Humid Locations
March 23, 2021 02:00 - 36 minutes - 25.1 MBToday’s questions all come from Dr. Mack in Bangkok, Thailand. Even though he is asking the question on behalf of coffee producers in Thailand, I wanted to answer them on the podcast because they are relevant to all of the newer coffee producing regions. Thailand didn’t export coffee until 1976! This is very recent and not a lot of time for coffee growers and producers to develop their craft and catch up with older coffee growing regions like Colombia, where I am living. Colombia was alre...
#32: Where Is Ripeness? Lessons From Brazil on Brix & Color
February 16, 2021 05:00 - 59 minutes - 41.1 MBOur sugar journey is almost complete as we round out the third installment in the Brix series. I hope the previous podcast episodes helped open your mind to some of the challenges we face in talking about sugar in the coffee industry. Today's episode focuses on ripeness and how counterintuitively sometimes measuring Brix can lead to lower quality coffee. And to help illustrate this point I'm sharing a lesson from one of my favorite industries: the cork industry. Specifically cork wine sto...
#31: What Are We Measuring When We Measure Brix?
January 19, 2021 12:00 - 38 minutes - 26.6 MBI hope the previous podcast episode helped open your mind to some of the challenges we face in talking about sugar in the coffee industry. In today's episode we are adding another element, another piece of the puzzle—the refractometer and the other instruments used to measure sugar. In today's episode we will see how a refractometer can give a high Brix reading even when there is zero sugar in the sample. Or, how it is possible to get negative Brix readings. I think understanding more abou...
#30 Untangling Sugar, Sweetness and Brix
January 07, 2021 00:00 - 36 minutes - 24.8 MBWhere does sweetness come from? Can something taste sweet that has no sugar? How can we measure sugar in coffee? This will be a more technical episode where we will talk about the sugar compounds like carbohydrates, sucrose, glucose and fructose and sweetness as a concept. We will also look at how sugar content differs based on processing style: washed, honey or natural. Support the show on Patreon and get access to research papers. Sign up for the newsletter to stay informed. Cover Art ...
#30 Untangling Sugar, Sweetness and Brix
January 07, 2021 00:00 - 36 minutes - 24.8 MBWhere does sweetness come from? Can something taste sweet that has no sugar? How can we measure sugar in coffee? This will be a more technical episode where we will talk about the sugar compounds like carbohydrates, sucrose, glucose and fructose and sweetness as a concept. We will also look at how sugar content differs based on processing style: washed, honey or natural. Support the show on Patreon and get access to research papers. Sign up for the newsletter to stay informed. Cover Art ...
#29: How Can Yeast Help in a Rural Ugandan Setting: Consulting w/ The Coffee Gardens
December 08, 2020 06:00 - 44 minutes - 30.9 MBToday you get to be a fly on the wall of a consulting session between myself and a coffee producer in Uganda. The Coffee Gardens is a newer project of coffee producers who have partnered with select coffee farmers in Eastern Uganda. They currently work directly with 300 small holder farmers. They have a micro-processing station in the foothills of Mount Elgon. This episode might be most relevant to a coffee producer, so if you know any, please pass this episode along to them. Especially if ...
#28: Origin, Native, Indigenous and Local: Building Our Coffee Vocabulary
November 24, 2020 00:00 - 40 minutes - 27.9 MBIf 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...
#27: Searching for the Escape Velocity of Coffee–w/ Mark from Finca Rosenheim
November 03, 2020 06:00 - 1 hour - 49.8 MBWe 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 t...
#26: Do Coffee Trees Talk? How Underground Fungi Affect Coffee Quality
October 20, 2020 04:00 - 1 hour - 42.9 MBWhat 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. Th...
#25: A California Coffee Farm & Native vs. Local Yeasts
October 06, 2020 04:00 - 50 minutes - 34.6 MBThis week I want to talk to you about where native coffee yeast come from. If you are concerned about coffee flavor manipulation by yeast, I hope by the end of the episode you have a broader understanding of where "native" yeast originally came from. To help illustrate the point, we start with non traditional coffee growing regions like Southern California. In the episode I will also be sharing research from Dr. Amiee Dudley. I met Dr. Aimee Dudley in 2017 during SCA EXPO in Seattle when...
#24: Tea and Coffee: Conscious Uncoupling w/ Aurora Prehn
August 10, 2020 20:00 - 1 hour - 43.7 MBAurora is back for another tea chat. Unfortunately I think coffee and tea are often lumped together in similar categories but they have very different histories and I think it’s worth trying to de-couple these beverages. Join us as we discuss how: -tea is largely consumed in it's botanical origins and coffee is not. -the different flavors of stress (positive and negative) -over extraction and the role of color -my thoughts on Cascara tea Mentioned in the Podcast: Support the show on Pat...
#23: Tasting Authenticity—When Different Countries Have Similar Flavor Profiles
July 28, 2020 05:00 - 51 minutes - 35.2 MBWhat happens when the best in the world can't tell if a wine comes from the Willamette Valley in Oregon or Burgundy, France? What happens when the experts can't tell if the bubbles are from Champagne or California. Does a place really have a taste? Can we find it in the glass? That is the premise of terroir, tasting the land, localizing the product. But often, when put "terroir" to the test it cannot be found. Today's episode starts with the story of the 1976 Judgement of Paris tasting, ...
#22: Terroir—Part II: Yeast, Bacteria & Transparent Coffee Processing
July 14, 2020 05:00 - 57 minutes - 39.2 MBWelcome to the next installment of terroir in coffee. This one little word contains a whole world of history and has an important role in the economic viability of certain agricultural products. After the last episode I heard from some of you who wished I had talked about soil minerals and plant nutrition from soil. Others also asked about the wine making regions like Bordeaux where Terroir is regulated by french law. I cover both of these concerns in todays episode before we get to discus...
#21: Terroir—Part I: The Soil, The Science & The Human Element
June 30, 2020 09:00 - 42 minutes - 29.5 MBI'm so excited for you to join me in this discussion about terroir. Terroir comes from latin, for terra - soil. Also translated as land, or “taste of the land”. Terroir is predominantly a wine concept, so why are we even talking about it in reference to coffee? If you’ve listened to other episodes, you’ll know that there are certain concepts that the coffee industry likes to borrow from the wine industry. We’ve talked about some of the really bad ones, like using wine or beer tanks to ferm...
#21: Terroir Myth—Part I: The Soil, The Science & The Human Element
June 30, 2020 09:00 - 42 minutes - 29.5 MBI'm so excited for you to join me in this discussion about terroir. Terroir comes from latin, for terra - soil. Also translated as land, or “taste of the land”. Terroir is predominantly a wine concept, so why are we even talking about it in reference to coffee? If you’ve listened to other episodes, you’ll know that there are certain concepts that the coffee industry likes to borrow from the wine industry. We’ve talked about some of the really bad ones, like using wine or beer tanks to ferm...
#21: Terroir Myth—Part I: The History Behind The Soil, The Science & The Human Element
June 30, 2020 09:00 - 42 minutes - 29.5 MBI'm so excited for you to join me in this discussion about terroir. Terroir comes from latin, for terra - soil. Also translated as land, or “taste of the land”. Terroir is predominantly a wine concept, so why are we even talking about it in reference to coffee? If you’ve listened to other episodes, you’ll know that there are certain concepts that the coffee industry likes to borrow from the wine industry. We’ve talked about some of the really bad ones, like using wine or beer tanks to ferm...
#20: Listener Q&A: Slow vs Fast Fermentations, Adding Foreign Yeast, & Post Harvest Effect on Density
June 16, 2020 12:00 - 39 minutes - 27.2 MBHave you ever wondered what would happen if you introduced foreign yeast and bacteria into a coffee farm? Or maybe you're curious if we can speed up a long fermentation by warming it up. How does post harvest processing affect the density of the seed? In today's podcast episode I’m answering listener questions like these and also sharing how I approach designing a fermentation. When I was planning this podcast I knew that I wanted it to be a community supported project and that I did not w...
#20: Listener Q&A: Slow vs Fast Fermentations, Adding Foreign Yeast, and Post Harvest Effect on Density
June 16, 2020 12:00 - 39 minutes - 27.2 MBHave you ever wondered what would happen if you introduced foreign yeast and bacteria into a coffee farm? Or maybe you're curious if we can speed up a long fermentation by warming it up. How does post harvest processing affect the density of the seed? In today's podcast episode I’m answering listener questions like these and also sharing how I approach designing a fermentation. When I was planning this podcast I knew that I wanted it to be a community supported project and that I did not w...
#19: Botanical Awareness, Tea Fermentation & Processing with Aurora Prehn
June 02, 2020 02:00 - 46 minutes - 31.8 MBFor those who know, it may not come as a surprise when I share how much I love tea. But professionally, today is the day I come out of the tea closet. I drink logarithmic levels of tea compared to coffee, and the more I confess that, the more other coffee professionals share with me that they too love specialty teas. Unfortunately I think coffee and tea are often lumped together in similar categories but they have very different histories and I think it’s worth trying to de-couple these bev...
#19: Botanical Awareness, Tea Fermentation and Processing with Aurora Prehn
June 02, 2020 02:00 - 46 minutes - 31.8 MBFor those who know, it may not come as a surprise when I share how much I love tea. But professionally, today is the day I come out of the tea closet. I drink logarithmic levels of tea compared to coffee, and the more I confess that, the more other coffee professionals share with me that they too love specialty teas. Unfortunately I think coffee and tea are often lumped together in similar categories but they have very different histories and I think it’s worth trying to de-couple these bev...
#18: Anaerobic Fermentation: Building Our Coffee Vocabulary
May 19, 2020 11:00 - 31 minutes - 22 MBIn today's Making Coffee Podcast episode, we're taking a deep dive into anaerobic fermentation and how language reflects values. Specialty coffee is a young industry. In the consumer space we have only recently started to differentiate between processing styles like natural, washed and honey and now we’re jumping off the deep end into the microbiology of these processing styles. I wanted to record this episode because many Green Buyers ask me what Coffee Producers mean when they label the...