Making Coffee with Lucia Solis

70 Folgen

1. #29: How Can Yeast Help in a Rural Ugandan Setting: Consulting w/ The Coffee Gardens

   Vom: 8.12.2020
2. #28: Origin, Native, Indigenous and Local: Building Our Coffee Vocabulary

   Vom: 24.11.2020
3. #27: Searching for the Escape Velocity of Coffee–w/ Mark from Finca Rosenheim

   Vom: 3.11.2020
4. #26: Do Coffee Trees Talk? How Underground Fungi Affect Coffee Quality

   Vom: 20.10.2020
5. #25: A California Coffee Farm & Native vs. Local Yeasts

   Vom: 6.10.2020
6. #24: Tea and Coffee: Conscious Uncoupling w/ Aurora Prehn

   Vom: 10.8.2020
7. #23: Tasting Authenticity—When Different Countries Have Similar Flavor Profiles

   Vom: 28.7.2020
8. #22: Terroir—Part II: Yeast, Bacteria & Transparent Coffee Processing

   Vom: 14.7.2020
9. #21: Terroir—Part I: The Soil, The Science & The Human Element

   Vom: 30.6.2020
10. #20: Listener Q&A: Slow vs Fast Fermentations, Adding Foreign Yeast, & Post Harvest Effect on Density

    Vom: 16.6.2020
11. #19: Botanical Awareness, Tea Fermentation & Processing with Aurora Prehn

    Vom: 2.6.2020
12. #18: Anaerobic Fermentation: Building Our Coffee Vocabulary

    Vom: 19.5.2020
13. #17: Coffee Photography, Marketing and Consent

    Vom: 5.5.2020
14. #16: The Elusive Search for Red Ripe Coffee Cherry

    Vom: 21.4.2020
15. #15: How Microbes Contribute Body, Acidity, & Fruity Flavors To Your Cup of Coffee

    Vom: 6.4.2020
16. #14: George Howell on Cup of Excellence, Coffee Pricing and Craftsmanship

    Vom: 11.3.2020
17. #13: Growing Up On A Coffee Farm, With Sofia Handtke of Mapache

    Vom: 28.1.2020
18. #12: The Dark Side of Seeking Fresh Coffee

    Vom: 21.1.2020
19. #11: Listener Q&A: Why Ferment? Submerged vs Dry Tanks, and Can You Taste Yeast vs Bacteria?

    Vom: 31.12.2019
20. #10: What Do Coffee Producers Drink?

    Vom: 23.12.2019