Making Coffee with Lucia Solis

#77: The Most Challenging Harvest We've Had

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 wit...

2025-12-25

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#76: How Commercial Microbes Threaten The Coffee Industry

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 Fermentati...

2025-11-16

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#75: Getting Great Water for Coffee

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 concept...

2025-08-15

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#74: Supply Chain Reflections: Consulting Insights from Farm to Roaster w/ Luke Waite

Resources: Responses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: [email protected] Get a ticket to FTC-10 December 2025 Luke's Website: Pomel...

2025-07-15

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#73: Cultivating Identity: A Life Forged by Migration and Fermentation

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...

2025-06-19

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

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...

2025-05-27

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

#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 o...

2025-05-01

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

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 somet...

2025-04-15

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

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...

2025-03-30

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

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 ...

2024-12-03

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

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 o...

2024-09-04

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#66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit

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...

2024-08-24

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

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 k...

2024-07-25

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

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 ...

2024-07-05

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#63: Terroir For Busy People

Inquiries about coffee samples or future Fermentation Training Camps: [email protected] Support the show on Patreon to join our live Discord hangouts, and get access to research papers, tra...

2024-05-20

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#62: The Commercial Yeast vs Wild Microbes Debate w/ Pranoy of Kerehaklu

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 microbes The over-complication of fermentations ...

2024-05-01

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

RESOURCES Inquiries about coffee samples or future Fermentation Training Camps: [email protected] Boss Barista Substack Boss Barista Podcast Support the show on Patreon to join our live Di...

2024-04-23

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

In 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 y...

2023-12-16

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#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level

In 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 ...

2023-11-21

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#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee

In 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 sma...

2023-10-05

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Making Coffee with Lucia Solis

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