Advanced Coffee Processing Techniques

Microbiologist Lucia Solis, specializes in "microbial demucilagination", or the use of microbes to process coffee following pulping. Born in Guatemala and raised in San Francisco, Lucia studied Viticulture and Enology at UC Davis prior to working in the wine industry in Napa Valley. In 2014 she started at Scott Laboratories and traveling to Central America applying commercial yeast strains at coffee mills to modulate flavors coming from the tank.  Today she is an independant consultant working directly with coffee producers in origin countries to improve processing practices to increase quality.

Lucia Solis

This seminar is for coffee growers and processors with Wet Mills. 
If you are a roaster, barista, or buyer, there is a different event on April 21st.
 
April 19th Taller en Español
En este taller de 90 minutos de duración se presentarán los fundamentos para clasificar, procesar, limpiar y secar el café. Evaluaremos el uso de Brix, pH y temperatura para controlar tanto la madurez como la progresión de la fermentación. Habrá una catación de café diseñada con diferentes técnicas de procesamiento y 30 minutos para discusión y preguntas y respuestas.
April 20th Session in English
This 90 minute workshop will present fundamentals for sorting, processing, cleaning and drying coffee. We will evaluate the use of Brix, pH and temperature to monitor both ripeness and the progression of fermentation. There will be a cupping of coffee designed with different processing techniques and 30 minutes for discussion and Q&A.

Ada's Technical Books and Cafe

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Advanced Coffee Processing Techniques

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Advanced Coffee Processing Techniques

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