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#78: What Is Specialty Coffee? And Who Gets To Define It?
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#77: The Most Challenging Harvest We've Had
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#76: How Commercial Microbes Threaten The Coffee Industry
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#75: Getting Great Water for Coffee
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#74: Supply Chain Reflections: Consulting Insights from Farm to Roaster w/ Luke Waite
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#73: Cultivating Identity: A Life Forged by Migration and Fermentation
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#72: Planning Your First Coffee Fermentation Trials? Start Here.
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#71: How to De-Funkify Your Naturals and Get Them to Dry Faster.
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#70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple days
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#69: Whole Coffee Cherry Fermentations—The Multiple Paradoxes of Naturals
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#68: Fermentation vs. Germination: A Look at The Seed From The Inside, Out
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#67: Addressing Climate Collapse & Coffee Labor in Brazil with Ana Luiza of Fazenda Mió
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#66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit
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#65: To Blend or Not to Blend? Wine Vintages, and Harvest Update.
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#64: What Kind of Coffee Lover am I? How Much am I Willing to Pay for a Cup of Coffee?
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#63: Terroir For Busy People
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#62: The Commercial Yeast vs Wild Microbes Debate w/ Pranoy of Kerehaklu
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#61: Coffee Fermentation Review with Ashley Rodriguez of Boss Barista
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#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate
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#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level
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#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee
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#57: Will Frith Solves Terroir & Other Lessons From Vietnam
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#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India
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#55: Coffee Waste, A Feminine Approach, & Confident Processing–With Rani Mayasari
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#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s
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#53: Reforesting, Finding Your People & The Hidden Cost of Coffee Production w/ Mark from Finca Rosenheim
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#52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve Robusta
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#51: The Kenyan Auction System; Lessons, Takeaways, & Cautions with Vava Angwenyi
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#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast
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#49: Exposing the Producer’s Gaze & the Success Paradox with Vava Angwenyi
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#48: My Philosophies on Coffee Processing, and the Future of the Industry, with Katrien of OR Coffee
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#47: Coffee Has a Plastic Bag Problem
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#46: What We Don't Talk About When We Talk About Wine & Coffee Comparisons
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#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad
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#44: Are Wine Making Techniques the Future of Coffee?
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#43: Germination & Drying–Continuous vs. Resting
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#42: Germination & Processing–Wet/Washed vs. Dry/Natural
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#41: How Much Effort Should Good Coffee Require? Cometeer Instant Coffee, Cake and Everest
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#40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any Money
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#39:Infused vs Adulterated coffees, Cinnamon and Fermentation Failures
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#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose
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#37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer Relationship
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#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot
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#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural
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#34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu.
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#33: Listener Q&A: Learning from Thailand, Avoiding Mold Growth in Honey and Dry/Natural Processing in Humid Locations
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#32: Where Is Ripeness? Lessons From Brazil on Brix & Color
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#31: What Are We Measuring When We Measure Brix?
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#30 Untangling Sugar, Sweetness and Brix
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#29: How Can Yeast Help in a Rural Ugandan Setting: Consulting w/ The Coffee Gardens
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#28: Origin, Native, Indigenous and Local: Building Our Coffee Vocabulary
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#27: Searching for the Escape Velocity of Coffee–w/ Mark from Finca Rosenheim
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#26: Do Coffee Trees Talk? How Underground Fungi Affect Coffee Quality
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#25: A California Coffee Farm & Native vs. Local Yeasts
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#24: Tea and Coffee: Conscious Uncoupling w/ Aurora Prehn
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#23: Tasting Authenticity—When Different Countries Have Similar Flavor Profiles
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#22: Terroir—Part II: Yeast, Bacteria & Transparent Coffee Processing
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#21: Terroir—Part I: The Soil, The Science & The Human Element
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#20: Listener Q&A: Slow vs Fast Fermentations, Adding Foreign Yeast, & Post Harvest Effect on Density
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#19: Botanical Awareness, Tea Fermentation & Processing with Aurora Prehn
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#18: Anaerobic Fermentation: Building Our Coffee Vocabulary
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#17: Coffee Photography, Marketing and Consent
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#16: The Elusive Search for Red Ripe Coffee Cherry
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#15: How Microbes Contribute Body, Acidity, & Fruity Flavors To Your Cup of Coffee
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#14: George Howell on Cup of Excellence, Coffee Pricing and Craftsmanship
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#13: Growing Up On A Coffee Farm, With Sofia Handtke of Mapache
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#12: The Dark Side of Seeking Fresh Coffee
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#11: Listener Q&A: Why Ferment? Submerged vs Dry Tanks, and Can You Taste Yeast vs Bacteria?
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#10: What Do Coffee Producers Drink?
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#9: Doubling Down in El Salvador with Jan Carlo of Mapache
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#8: "Empowerment": The New Colonialism Trap
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#7: Coffee Travel: Helping or Hurting?
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#6: The Sommelier of Coffee?
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#5: To Be or Not To Be A Q-Grader
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#4: Over Fermentation and Brettanomyces
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#3: The Best Cup of Coffee I've Ever Had
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#2: How Bad Coffee Labels Hold Us Back
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#1: A Winemakers Perspective on Specialty Coffee
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Welcome to Making Coffee with Lucia Solis
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