Making Coffee with Lucia Solis

In this episode we talk about:Coffee consulting in BrazilWhat is a quakerMatching coffee processing with roasting How Eystein roasts high and low density seedsExtraction and Brewing techniques to maximize acidityHow Eystein would prepare a coffee to show off orange, chocolaty notes Preparing our bodies and palate to be more sensitive to flavorsSupport 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: PayPalSign up for the newsletter for behind the scenes pictures.Resources:Connect with Eystein on Instagram @3aondacafeCover Art by: Nick HafnerIntro song: Elijah BisbeeSupport the show

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 StoriesJools Walker / Lady VeloScott Bentley / Caffeine MagazineJames' PodcastsHistory 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 Support the show

In this episode we talk about:The class system in ColombiaSpecialty coffee shops in coffee producing countriesExtended fermentations, 500 hoursGermination of dry processed coffees, what is going on?Overview of the role of amino acidsHow do we measure stress in coffee cherries?Stressed grapes vs stressed coffee cherriesSupport 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: PayPalSign up for the newsletter for behind the scenes pictures.Ukraine Resources:Ukraine DonationsRitualesDistrito CafeteroPergaminoDesarolladores De CafeStratification of ColombiaSocial Class in ColombiaWorld Bank Statistics on ColombiaRESEARCH PAPERSG. 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 HafnerIntro song: Elijah BisbeeSupport the show

In this episode we talk about:The long geographical chain of custody for a cup of coffeeWhy do wet process and dry process coffees taste differentlyCoffee seeds: orthodox vs. recalcitrant seedThe yeast metabolism case for quality vs the plant metabolism case for qualityCacao 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: PayPalSign up for the newsletter for behind the scenes pictures.Ukraine Resources:Ukraine DonationsBUY GREEN COFFEE FROM HONDURASCayro CoffeeRESEARCH 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/s00217-005-0172-1D 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 HafnerIntro song: Elijah BisbeeSupport the show

In this episode we talk about:Crossing borders on footMy recent trip to Guatemala and Honduras w/ 2 new producer clientsBrewing coffee as a love poemHow instant coffee has a similar problem to instant cake mixesWhen 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: PayPalSign up for the newsletter for behind the scenes pictures.Resources:Ukraine DonationsEnvironmental Impact of Cometeer on Christopher Feran's InstagramBUY GREEN COFFEE FROM HONDURASCAFESMO - Hidardo HernandezFinca Rio Frio - Dario EnamoradoBUY ROASTED COFFEEOR CoffeeSilky DrumCamera ObscuraYellow Place CoffeeVideo:Last Week Tonight - Everest14 Peaks DocumentaryCover Art by: Nick HafnerIntro song: Elijah BisbeeSupport the show

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 fermentationHow to inoculate for freeHow to control the fermentation in a hot environment vs a cold one.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: PayPalSign up for the newsletter for behind the scenes pictures.Resources:Momo Tostadores PodcastCover Art by: Nick HafnerIntro song: Elijah BisbeeSupport the show

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, cinnamonWine additions: sugar and acidTransparency: what does it mean and who benefitsEnzymes vs Microbes like yeast and bacteriaHow fermentation is like gravitySupport 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: PayPalSign up for the newsletter for behind the scenes pictures.Resources:Bean Scene ArticleGravity Explained at 5 difficulty LevelsCover Art by: Nick HafnerIntro song: Elijah BisbeeSupport the show

Lucas, a Patron and exporter from Unblended, is joined by Felipe and Jose, passionate Colombian coffee producers. They dive into the fascinating process of reverse engineering a $5 Castillo coffee, exploring the intricate relationship between producers and exporters. The trio discusses the true costs of experimentation and the importance of community engagement. They also share insights on innovative practices like kombucha fermentation in coffee, and how these techniques enhance flavor while addressing sustainability challenges in the coffee industry.

Today I am joined by Jamie Isetts, Sourcing Consultant. In this episode we cover:What a green buyer doesHow Jamie became a green buyerHow to organize a coffee contractCommunication red flags between producers and green buyersStrategies for long lasting relationshipsGet in touch with Jamie IsettsSupport the show on PatreonAnd if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerIntro song: Elijah BisbeeSupport the show

Dive into the fascinating world of coffee fermentation, where the debate between inoculated and wild methods takes center stage. Learn how the history of yeast in wine parallels the rise of natural wine and sour beer movements. Discover the pivotal role salt plays in coffee processes and whether lactoferments thrive better in high or low elevations. Explore the pros and cons of pulping coffee cherries, and get practical tips for successful coffee lactoferments. Plus, find out why cutting sandwiches diagonally might just change your meal experience!