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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...
Lalo's substack page Ikaria Coffee (Lalo's farm + roasted coffee) Biofilia (agronomic consultancy) Support the show on Patreon to...
If you would like to watch our YouTube video on "What is specialty coffee" You can watch that here. If you are a roaster and are interested...
Roasterkat IG Reel about rain. YouTube version of the Q&A portion James Hoffmann Healthy Coffee Video The 2025/2026 Harvest has not gone acc...
Sprudge Best Of Panama Article Remanence and survival of commercial yeast in different ecological niches of the vineyard Responses, Inquirie...
Water massively impacts your coffee's flavours. But most of us struggle to fix our water because water science is confusing... Join me...
Resources: Responses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.com Get a tick...
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-t...
Today's episode offers a behind the scenes view of how I approach a coffee producer's first time using yeast for their coffee ferm...
#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s #57: Will Frith Solves Terroir & Other Lessons From...
Some of the questions in this episode: What typically happens to the water, along with cascara and whatever else is part of a fermentation,...
This episode is a final harvest update and the behind the scenes of performing whole cherry fermentation with various microbes in an attempt...
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 h...
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 gr...
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 releva...
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...
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 Lon...
Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com Support the show on Patreon to join our liv...
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...
RESOURCES Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com Boss Barista Substack Boss Barist...
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 co...
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 l...
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 s...
You cannot utter a sentence about Vietnam specialty coffee without including the name Will Frith. In this new episode we talk about: Will’s...
Today I bring you a long overdue second conversation with Pranoy from Kerehaklu in India. His first appearance on the podcast was EP#34 in M...
Today I bring you a conversation with an extraordinary producer: Rani from Java Halu in Indonesia. I do not use this word lightly. Rani is a...
The conversation with Tom Owen is wide ranging, but one main theme we talk about is coffee travel and tourism. How the host and guest dynami...
In this conversation I got to ask him how he feels differently about the coffee industry since our last conversation. I highly recommend you...
In this episode we talk about: Carbonic Maceration in winemaking Carbonic Maceration in coffee and best guidelines to follow How to process...
Vava Instagram Website Coffee Milk Blood Book Paula Instagram Website Lowell Instagram Website Frankie Instagram Christopher Feran Blog Reso...
Some of the questions I cover on today's episode involve: -how do fruit added fermentations differ from microbe inoculation? -my stance...
In this episode we talk about: Coffee production in Kenya The similarities between latin and african coffee production How we consumers perc...
Today’s episode is a little different. I am sharing a conversation that I had with Katrien of OR Coffee, A specialty coffee roastery & train...
In this episode we talk about: Plastic Grocery bags vs Paper Rwanda's Plastic Bag ban Coffee Processing Glossary Power dynamics in coff...
In this episode we talk about: The months of making EP 44 Gas Station Cuisine $17 cup of Yemeni coffee A winemaker's role and a coffee...
In this episode we talk about: Coffee consulting in Brazil What is a quaker Matching coffee processing with roasting How Eystein roasts high...
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 o...
In this episode we talk about: The class system in Colombia Specialty coffee shops in coffee producing countries Extended fermentations, 500...
In this episode we talk about: The long geographical chain of custody for a cup of coffee Why do wet process and dry process coffees taste d...
In this episode we talk about: Crossing borders on foot My recent trip to Guatemala and Honduras w/ 2 new producer clients Brewing coffee as...
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 su...
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 va...
Today's episode features Lucas, a Patron and exporter with Unblended who sold a Kombucha coffee. I invited him and the producers he wor...
Today I am joined by Jamie Isetts, Sourcing Consultant. In this episode we cover: What a green buyer does How Jamie became a green buyer How...
In this episode I will cover: the yeast inoculation history of wine to better understand why the natural wine and sour beer movements are re...
Do you drink kombucha? Coming from California, kombucha is about as normal as orange juice. But I imagine it might not be as popular in othe...
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 ca...
Today’s questions all come from Dr. Mack in Bangkok, Thailand. Even though he is asking the question on behalf of coffee producers in Thaila...
Our sugar journey is almost complete as we round out the third installment in the Brix series. I hope the previous podcast episodes helped o...
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. I...
Where does sweetness come from? Can something taste sweet that has no sugar? How can we measure sugar in coffee? This will be a more technic...