Making Coffee with Lucia Solis

#79: Farm First: Lalo Perez on Long-Term Coffee Health 06.04.2026 1t 39min

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. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the newsletter to hear about the next episode, FTC dates, and coffee releases. Support the show

#78: What Is Specialty Coffee? And Who Gets To Define It? 18.03.2026 44min

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 -> For Roasters: Buy Fermentation Kit Listers Movie (bird watching) it's beautiful, I highly recommend this. Email info.luxiacoffee@gmail if you would like to discuss Pluribus or Listers Movie in our Discord server. Support the show on Patreon to join our live Disco...

#77: The Most Challenging Harvest We've Had 24.12.2025 30min

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 therefore have put together this casual, end of year update on how the season is going so far. Spoiler alert: not well. I've combined a harvest update with listener questions about fermentation. Questions featured in this episode are: Are all coffees that are not anaerobic, ...

#76: How Commercial Microbes Threaten The Coffee Industry 15.11.2025 1t 16min

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.luxiacoffee@gmail.com Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the newsletter ...

#75: Getting Great Water for Coffee 14.08.2025 1t 13min

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 and equipmentHow to test your water at homeHow to fix it, depending on what you're working withCheck James' website for all of the visuals mentioned in the episode. Resources: #44: Are Wine Making Techniques the Future of Coffee? Responses, Inquiries, & questions ...

#74: Supply Chain Reflections: Consulting Insights from Farm to Roaster w/ Luke Waite 14.07.2025 1t 10min

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: Pre-Order Pomelo book Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos. Office Hours with Luke: 9am (GMT-6) Friday July 18th 2025 Sign up for the newsletter for behind the scenes pictures. &...

#73: Cultivating Identity: A Life Forged by Migration and Fermentation 18.06.2025 1t 4min

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 started this podcast about 6 years ago, and if you've been through all 72 episodes, you probably have a good idea about my coffee philosophies. But I also know that not everyone enjoys, or maybe even has the time to go back and start at the very beginning of a podcast. So we ...

#72: Planning Your First Coffee Fermentation Trials? Start Here. 26.05.2025 42min

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 designing your first trials with commercial microbes. From cost of production to work-flow and data collection. This conversation was recorded during a recent Office Hours session through our private Discord community. If you would like to be a part of this community, join Patreon a...

#71: How to De-Funkify Your Naturals and Get Them to Dry Faster. 01.05.2025 1t

#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 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. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up...

#70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple days 14.04.2025 44min

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 secondary product, cascara tea. Are there other secondary products that are made?As a roaster, what should we put on our bags to better point towards the farm?What's the consensus on adding flavor descriptors to bags? Do or don't?How can I store coffee cherry for 2–3 days with...

#69: Whole Coffee Cherry Fermentations—The Multiple Paradoxes of Naturals 29.03.2025 48min

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: Inquiries about coffee sales 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. And if you don't want to commit, show your support here w...

#68: Fermentation vs. Germination: A Look at The Seed From The Inside, Out 02.12.2024 36min

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 on this episode: Washed processed that tastes like a naturalProcess-forward coffees, funky coffeeNeutral processing The need for speed, & gentle dryingDrying is not just removing waterBiggest producer mistakes, not upgrading the dryingFallacy of terroir Su...

#67: Addressing Climate Collapse & Coffee Labor in Brazil with Ana Luiza of Fazenda Mió 04.09.2024 1t

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 Mechanical Harvesters.Brazil's 6 different biomes.How technology helped Brazil jump from 6 coffee bags/hectare in 1960 to 29 bags/hectare in 2023How climate change has affected the cropHow Precision Agriculture is helping the farm use resources efficientlyTattoos!Resour...

#66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit 23.08.2024 1t 6min

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 episode 39, keeping what still works and adding some new perspectives from the last 3 years. In this episode I talk about: The sugar and acid additions that French and California winemakers useHow adding mango to a fermentation tank is completely different from adding passion fr...

#65: To Blend or Not to Blend? Wine Vintages, and Harvest Update. 24.07.2024 37min

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 trying to discourage the coffee industry from blindly adopting wine culture. Usually I share my thoughts that adopting a wine model benefits consumers more than producers and further accentuates inequality between the coffee buyers and coffee producers. Usually I believe the wine m...

#64: What Kind of Coffee Lover am I? How Much am I Willing to Pay for a Cup of Coffee? 04.07.2024 35min

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 the pour overs. They had 2 different coffees on the menu for a pour over so we got one of each and sat back at our cute little table in a cozy cafe, and it was only when we looked down at our empty Kinto ceramic cups that we finally realized we had paid 18£ ($23 dollars!...

#63: Terroir For Busy People 20.05.2024 37min

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. 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 Into song: Elijah Bisbee Support the show

#62: The Commercial Yeast vs Wild Microbes Debate w/ Pranoy of Kerehaklu 30.04.2024 1t 36min

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 altitude farmingThe drawback of honey processAn alternative to adding fruit to your tank Terroir vs Ecological nichePranoy's approach to cultivating his local microbesAnd much more... RESOURCES #56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaia...

#61: Coffee Fermentation Review with Ashley Rodriguez of Boss Barista 22.04.2024 52min

RESOURCES Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comBoss Barista Substack Boss Barista Podcast Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos. 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 Into song: Elijah Bisbee Support the ...

#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate 15.12.2023 49min

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 fermentation trialHow 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: info.luxiacoffee@gmail.com https://www.mdpi.com/2304...