70 Epizód

  1. #49: Exposing the Producer’s Gaze & the Success Paradox with Vava Angwenyi

    Közzétéve: 2022. 11. 10.

  2. #48: My Philosophies on Coffee Processing, and the Future of the Industry, with Katrien of OR Coffee

    Közzétéve: 2022. 10. 17.

  3. #47: Coffee Has a Plastic Bag Problem

    Közzétéve: 2022. 09. 28.

  4. #46: What We Don't Talk About When We Talk About Wine & Coffee Comparisons

    Közzétéve: 2022. 07. 17.

  5. #45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad

    Közzétéve: 2022. 06. 23.

  6. #44: Are Wine Making Techniques the Future of Coffee?

    Közzétéve: 2022. 06. 03.

  7. #43: Germination & Drying–Continuous vs. Resting

    Közzétéve: 2022. 04. 14.

  8. #42: Germination & Processing–Wet/Washed vs. Dry/Natural

    Közzétéve: 2022. 03. 28.

  9. #41: How Much Effort Should Good Coffee Require? Cometeer Instant Coffee, Cake and Everest

    Közzétéve: 2022. 03. 08.

  10. #40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any Money

    Közzétéve: 2022. 01. 06.

  11. #39:Infused vs Adulterated coffees, Cinnamon and Fermentation Failures

    Közzétéve: 2021. 09. 15.

  12. #38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose

    Közzétéve: 2021. 08. 17.

  13. #37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer Relationship

    Közzétéve: 2021. 07. 27.

  14. #36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot

    Közzétéve: 2021. 07. 04.

  15. #35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural

    Közzétéve: 2021. 05. 27.

  16. #34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu. 

    Közzétéve: 2021. 05. 06.

  17. #33: Listener Q&A: Learning from Thailand, Avoiding Mold Growth in Honey and Dry/Natural Processing in Humid Locations

    Közzétéve: 2021. 03. 23.

  18. #32: Where Is Ripeness? Lessons From Brazil on Brix & Color

    Közzétéve: 2021. 02. 16.

  19. #31: What Are We Measuring When We Measure Brix?

    Közzétéve: 2021. 01. 19.

  20. #30 Untangling Sugar, Sweetness and Brix

    Közzétéve: 2021. 01. 07.

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A behind the scenes look at what goes into making one of the world's favorite beverages. Lucia is a former winemaker turned coffee processing specialist. She consults with coffee growers and producers all over the world giving her a unique perspective into the what it takes to get a coffee from a seed to your cup.

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