Making Coffee with Lucia Solis

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**Making Coffee with Lucia Solis**

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.

Latest Episodes:

#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad Jun 22, 2022

Show notes

In 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

Resources:
Connect with Eystein on Instagram @3aondacafe
Cover Art by: Nick Hafner
Intro song: Elijah Bisbee

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#44: Are Wine Making Techniques the Future of Coffee? Jun 03, 2022

Show notes

Next 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 this episode, Scott and Jools join forces with coffee processing specialist and former winemaker Lucia Solis from the Making Coffee podcast to dive deeper into where our coffee comes from and what (if anything) wine's got to do with it.

Lucia talks to coffee producer Karla Boza from the Finca San Antonio Amatepec coffee farm in El Salvador and vintner Todd Kohn from the Wayfarer Vineyard in California to shed some light on the techniques behind picking, transporting and processing their precious produce.

Take a sip on this (soon-to-be-a-good) vintage episode to pique your curiosity about how coffee and wine are made, and why it matters.

—

Follow Karla Boza’s farm and Todd’s winery on Instagram

Tag our Instagram handles:

James Harper / Filter Stories

Jools Walker / Lady Velo

Scott Bentley / Caffeine Magazine

James' Podcasts

History of Coffee (do not miss this series!)

Adventures in Coffee

Filter Stories (producer oriented stories)

Fifth Wave (for the economics nerd)

Bellwether New Wave Coffee (cafe focused)

SCA Competitions

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#43: Germination & Drying–Continuous vs. Resting Apr 14, 2022

Show notes

In 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
Sign up for the newsletter for behind the scenes pictures.
Ukraine Resources:
Ukraine Donations

Rituales
Distrito Cafetero
Pergamino
Desarolladores De Cafe

Stratification of Colombia
Social Class in Colombia
World Bank Statistics on Colombia

RESEARCH PAPERS

G. Bytof, SE Knopp, D Kramer, B Breitenstein, JH Bergervoet, SP Groot, D Selmar. Transient occurrence of seed germination processes during coffee post-harvest treatment. Ann Bot. 2007 Jul;100(1):61-6. DOI: 10.1093/aob/mcm068. Epub 2007 May 3.

D. Kramer, B. Breitenstein, M Kleinwächter, D Selmar. Stress metabolism in green coffee beans (Coffea arabica L.): expression of dehydrins and accumulation of GABA during drying. Plant Cell Physiol. 2010 Apr;51(4):546-53. DOI: 10.1093/pcp/pcq019. Epub 2010 Mar 5.

Cover Art by: Nick Hafner
Intro song: Elijah Bisbee

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#42: Germination & Processing–Wet/Washed vs. Dry/Natural Mar 27, 2022

Show notes

In 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

BUY GREEN COFFEE FROM HONDURAS

Cayro Coffee
RESEARCH PAPERS
S-E Knopp, G Bytoff, D Selmar, Influence of processing on the content of sugars in green Arabica coffee beans, European Food Research and Technology 2005 223(2):195-201 DOI:10.1007/s00217-005-0172-1
D Selmar, G Bytof, S-E Knopp, B Breitenstein,Germination of coffee seeds and its significance for coffee quality, Plant Biol (Stuttg) 2006 Mar;8(2):260-4. DOI: 10.1055/s-2006-923845.
Ludlow CL, Cromie GA, Garmendia-Torres C, Sirr A, Hays M, Field C, Jeffery EW, Fay JC, Dudley AM. Independent Origins of Yeast Associated with Coffee and Cacao Fermentation. Curr Biol. 2016 Apr 4;26(7):965-71. doi: 10.1016/j.cub.2016.02.012.

Cover Art by: Nick Hafner
Intro song: Elijah Bisbee

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#41: How Much Effort Should Good Coffee Require? Cometeer Instant Coffee, Cake and Everest Mar 08, 2022

Show notes

In 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?

BUY GREEN COFFEE FROM HONDURAS

CAFESMO - Hidardo Hernandez

Finca Rio Frio - Dario Enamorado

BUY ROASTED COFFEE

OR Coffee
Silky Drum
Camera Obscura
Yellow Place Coffee

Video:

Last Week Tonight - Everest

14 Peaks Documentary

Cover Art by: Nick Hafner
Intro song: Elijah Bisbee

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#40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any Money Jan 06, 2022

Show notes

Welcome 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.

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#39:Infused vs Adulterated coffees, Cinnamon and Fermentation Failures Sep 15, 2021

Show notes

As 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 hang out turned out to provide a key insight for coffee producers.

In this episode we talk about:

Tank Additions: Mango, lemons, cinnamon
Wine additions: sugar and acid
Transparency: what does it mean and who benefits
Enzymes vs Microbes like yeast and bacteria
How fermentation is like gravity

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#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose Aug 17, 2021

Show notes

Today'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 producers and exporters
The true cost of experimenting, 80 kilos vs 1 ton
The price the farmer gets vs the roaster price
Their exact process: preparing and caring for the kombucha SCOBY
Their tracking: ph values and number of fermentation hours

Contact:
For special collaborations, samples, or inquiries about USA and HK on-spot inventory from Felipe, Jose and UVI: https://www.unblended.coffee/ or through Instagram: @Unblendedcoffee

For connecting, learning more, or suggesting experimentation ideas: Instagram: @Ventolacoffee and @joalherb

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#37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer Relationship Jul 27, 2021

Show notes

Today 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

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#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot Jul 04, 2021

Show notes

In 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 advice for a successful coffee lactoferment.

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.
Cover Art by: Nick Hafner
Intro song: Elijah Bisbee
Mentioned in the Episode:
Watch my processing fundamentals video here
Carbonic Maceration YouTube Video
The Noma Guide To Fermentation book
7 Scientific reasons Diagonally Cut Sandwiches Are Better

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