Making Coffee with Lucia Solis

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 Bisbee

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 Bisbee

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 Bisbee

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!

Discover the intriguing crossover between kombucha and coffee in fermentation practices. Explore the varying global reception of kombucha and its rising popularity, supported by listener stories. Uncover the delicate balance of acetic acid in flavor perception and how it influences both beverages. Learn about unique production methods in Thailand and the potential for these practices to thrive in the U.S. Join a journey of intentional experimentation in coffee processing, blending traditional techniques with modern tastes.

Today's episode is another in a series hearing from coffee producers from all parts of the world. I think one of the common traps we can get into is thinking and talking about "The" coffee farmer. Or "The Average Coffee Farmer." As if coffee farmers are a monolith. The average doesn’t exist. The people who grow and produce coffee are a very diverse group who do it for different reasons in very different conditions.It’s our nature, that when we learn something new, to compare it to what we already know, we learn by grouping and recognizing patterns and assigning categories. We take large amounts of information and shrink it, and distill it until it’s a small enough unit that we can attach a label. My hope with these episodes is to take a microscope to the group, get to know the individuals, how they think and what they think about.Today we get to visit India through the eyes of Pranoy, a 5th generation coffee grower. His family got into the business in 1953 where they have grown different produce in biodiverse, multi-cropped conditions.Support the show on Patreon and get access to research papers.Sign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Pranoy's InstagramKerehaklu WebsiteECRE Podcast

Today’s questions all come from Dr. Mack in Bangkok, Thailand. Even though he is asking the question on behalf of coffee producers in Thailand, I wanted to answer them on the podcast because they are relevant to all of the newer coffee producing regions.Thailand didn’t export coffee until 1976! This is very recent and not a lot of time for coffee growers and producers to develop their craft and catch up with older coffee growing regions like Colombia, where I am living. Colombia was already exporting coffee in 1835.As new regions begin to grow coffee, the questions in this podcast will become more and more relevant.Dr. Mack's questions allow me to address a few things like:How to avoid fermentation during transportation from the farm to millHow to use yeast with rust resistant varietiesHow to do a honey or a natural process while avoiding mold growth (a common problem in humid tropical countries)Support the show on Patreon and get access to research papers.Sign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Short videos:4 Things I don't like about Carbonic MacerationThe Fundamental Problem with Carbonic Maceration

Dive into the intriguing world of coffee with a focus on ripeness and quality! Discover how measuring Brix can sometimes mislead coffee producers. Explore a fascinating study from Brazil that highlights the importance of color in determining cherry ripeness. Learn why relying on refractometers may not be the best approach, as the skins play a crucial role in seed viability. Plus, get insights from the cork wine industry that add a unique twist to the conversation!

I hope the previous podcast episode helped open your mind to some of the challenges we face in talking about sugar in the coffee industry. In today's episode we are adding another element, another piece of the puzzle—the refractometer and the other instruments used to measure sugar.In today's episode we will see how a refractometer can give a high Brix reading even when there is zero sugar in the sample. Or, how it is possible to get negative Brix readings.I think understanding more about the the instruments we use, helps us understand the limitations of measuring Brix at all.Support the show on Patreon and get access to research papers.Sign up for the newsletter to stay informed.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Why is This Happening Podcast: Pappy Van WinkleTTB Alcohol Tax ChartSugar Cane exporting Countries