Shows
Making Coffee with Lucia Solis#71: How to De-Funkify Your Naturals and Get Them to Dry Faster.Resources:Inquiries about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos.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.Cover Art by: Nick HafnerInto song: Elijah Bisbee2025-05-011h 00
Tech Bytes - with Dan HafnerEp. 402: Navigating the Future of Financial Advising with Nick GarofaloIn this episode of Tech Bytes, Dan Hafner interviews Nick Garofalo, a financial advisor who shares his journey from a family business in software to personal financial planning. They discuss the challenges entrepreneurs face in managing finances, the importance of work-life balance, and how faith influences business decisions. Nick emphasizes the need for a strategic approach to financial planning, especially for small business owners, and the significance of contentment in both personal and professional life.TakeawaysNick Garofalo transitioned from a family software business to financial advising.Entrepreneurs often lack a financial plan...2025-04-1842 minMaking Coffee with Lucia Solis#70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple daysSome of the questions in this episode:What typically happens to the water, along with cascara and whatever else is part of a fermentation, after the fermentation has been completed?Cascara is sometimes processed into a secondary product, cascara tea. Are there other secondary products that are made?As a roaster, what should we put on our bags to better point towards the farm?What's the consensus on adding flavor descriptors to bags? Do or don't?How can I store coffee cherry for 2–3 days without creating high damage?Resources:Inquiries ab...2025-04-1544 min
PVD POVBaking Up Success with Irregardless Biscuit: A Year of Flavor & CommunitySend us a textWhat started as a pop-up has turned into one of the hottest spots in Providence! In this episode of PVD POV, we sit down with James Dean and Joe Hafner, the masterminds behind Irregardless Biscuit, to talk about their journey from pandemic pop-ups to a thriving business in the West Side. They share how a simple biscuit recipe sparked a sensation, their approach to keeping things fresh, and the quirks that make their shop a must-visit. Plus, we discuss their local roots, cult-favorite menu items, and what’s next for these biscuit pioneers. Tu...2025-04-1433 minMaking Coffee with Lucia Solis#69: Whole Coffee Cherry Fermentations—The Multiple Paradoxes of NaturalsThis episode is a final harvest update and the behind the scenes of performing whole cherry fermentation with various microbes in an attempt to create a Dry Process/Natural coffee that I want to drink.Resources:Inquiries about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a o...2025-03-3048 min
The Pat & Aaron ShowTravis Hafner Joins Pat & NickPat and Nick Wize are joined by former MLB Slugger Travis Hafner for all the latest on his life post-Baseball and his prediction for the Rays in 2025.2025-03-2811 min
The Hudson Valley Disc Golf Podcast246. Joshing Around with JP featuring John HafnerThis Week on The Hudson Valley Disc Golf Podcast: Alex, Randy, Corey, Jasan and Jaimen have a conversation with John JP Hafner. We hear John’s disc golf story, get an update on the Greenville course and Empire Open from Jasan, an update on OKDGC from Alex, Jaimen and Corey tell us about their weekend getaway to Smuggler’s Gnotch and Randy watched some birds. We also recap the Montgomery County and DisCap present The Blues at Burbine IV, preview some New England Team Challenge and finish it off with an extra long round of Disc or No Disc beca...2024-10-251h 58The Hudson Valley Disc Golf Podcast245. The Stonewall Classic and New York Team Challenge Week 1This Week on The Hudson Valley Disc Golf Podcast: A supersized episode with a supersized group of panelists. Jasan, Jaimen, Randy, Alex and Corey are joined by Kevin Kroenke and first timer JP Hafner to recap The Stonewall Classic and Week 1 of the New York Team Challenge Season.Support the showSpecial Thanks to our Patreon Supporters: Branden Cline, Tim Goyette, Peter Hodge, Ryan Nelson, Kevin T. Kroencke, Brian Monahan, Corey Cook, Evan Parsley, Mark Bryan, Nick Warren, Jasan Lasasso, Justin Mucelli, Terry Hudson, Kyle Hirsch, Brian Bickersmith, Sparky Spaulding, Mike Schwartz, Erich Struna, William...2024-10-182h 00
T'as vu l'heure ?Présidentielles américaines : un détenu candidat en Alaska ?Les Américain‧es élisent leur Président‧e au suffrage universel indirect. C’est-à-dire qu'il‧elles élisent 538 Grand‧es Électeur‧ices qui éliront à leur tour pour le prochain dirigeant du pays. Chaque État Américain dispose d’un nombre précis de ces important‧es élu‧es, qui varie très largement selon leur densité démographique. Par exemple, le Wyoming n'en dispose que de 3, tandis que la Californie en compte 55. Cependant, dans un contexte d'élections présidentielles américaines qui s'annoncent extrêmement serrées, chaque siège prend une importance démesurée. Notamment celui de Mary Peltola, candidate démocrat...2024-10-1702 min
STAND with Kelly and Niki TshibakaTundra Tactics: Begich Exposes How the Left Underestimates Young VotersOur conversation delves into election integrity issues in Alaska, particularly the unusual case of Eric Hafner, a non-resident felon on the ballot. Begich discusses the implications of ranked-choice voting and its impact on the election landscape. The dialogue also covers Mary Peltola's voting record and her representation of Alaska in Congress. Begich outlines his plans to make up for what he sees as lost time in Alaska's representation, emphasizing the need to protect Alaska's resource production rights. The interview touches on the challenges young conservatives face on college campuses and in expressing their political views. Begich explains Democratic strategies...2024-10-1013 minMaking Coffee with Lucia Solis#66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ FruitI was going to create a new episode about Infused vs Inoculated Coffees, but much of what we established back in Episode #39 is still relevant. So I am pulling a Taylor Swift and going to re-release a new version of episode 39, keeping what still works and adding some new perspectives from the last 3 years. In this episode I talk about:The sugar and acid additions that French and California winemakers useHow adding mango to a fermentation tank is completely different from adding passion fruit or citrusHow to tell when a coffee is infused with...2024-08-231h 06Making Coffee with Lucia Solis#65: To Blend or Not to Blend? Wine Vintages, and Harvest Update.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 listened to even 1 other episode of this podcast, you’ll know that I'm usually trying to discourage the coffee industry from blindly adopting wine culture. Usually I share my thoughts that adopting a wine model benefits consumers more than producers and further accentuates inequality between the coffee buyers and coffee producers. Usually I believe the wine mode does more harm than good.But here is a rare occasion where I th...2024-07-2437 minMaking Coffee with Lucia Solis#64: What Kind of Coffee Lover am I? How Much am I Willing to Pay for a Cup of Coffee?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 London. Nick and I do what we usually do when we step into a coffee shop and order the pour overs. They had 2 different coffees on the menu for a pour over so we got one of each and sat back at our cute little table in a cozy cafe, and it was only when we looked down at our empty Kinto ceramic cups that we finally realized we had paid 18£ ($23 do...2024-07-0435 minMaking Coffee with Lucia Solis#63: Terroir For Busy PeopleInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos.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.Cover Art by: Nick HafnerInto song: Elijah Bisbee2024-05-2037 minMaking Coffee with Lucia Solis#62: The Commercial Yeast vs Wild Microbes Debate w/ Pranoy of KerehakluToday I bring you a third installment with Pranoy from Kerehaklu. In this new episode we talk about:The pros and cons of commercial strains vs wild microbesThe over-complication of fermentationsThe drawback of high altitude farmingThe drawback of honey processAn alternative to adding fruit to your tank Terroir vs Ecological nichePranoy's approach to cultivating his local microbesAnd much more... RESOURCES#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India#34: Robusta, Tropical Fruits and Mec...2024-04-301h 36Making Coffee with Lucia Solis#61: Coffee Fermentation Review with Ashley Rodriguez of Boss BaristaRESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comBoss Barista SubstackBoss Barista PodcastSupport the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos.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.Cover A...2024-04-2252 min
Perfect Pitch: Classical Music DeconstructedS2.E34. Full throttle with Elgar's Cockaigne, a glorious Massenet melody from Werther, a one-off take of Bocherini, and crisp, exuberant Mozart in the Hafner symphony.We would love to hear from you, wherever you are!https://www.perfectpitchpod.com/contact/@NickHelyHutchThank you for listening - please do get in touch with any comments!2024-02-0935 min
Tech Bytes - with Dan HafnerEp. 351: The Lie of the Hustle & Grind - with Nick ScarabosioNick is a great friend and mentor of mine and I'm honored to finally have him on the show.
Nick Scarabosio, co-founder of Culture to Cash, is a seasoned business coach with an impressive background in property management and real estate, spanning over 16 years. His expertise in strategic leadership and operational efficiency is complemented by his entrepreneurial success in running fitness gyms, showcasing his ability to adapt and thrive in diverse business environments. His involvement in a leading men's transformation program has further deepened his skills in personal and business growth, making him adept at fostering both...2024-02-0644 min
Cabal Café con Lucia y Francy#15: Secado mecánico y manejo de la pulpa: Errores frecuentes que debes evitarGarantizar un adecuado secado es un factor determinante en la calidad y en la diferenciación de nuestros cafés, pero solemos dejarlo en un segundo plano y fácilmente nos dejamos impresionar por otras etapas como la fermentación que suelen mostrar cambios más atractivos, visuales y entretenidos. Es por eso que quiero que le demos al secado la misma importancia que al resto de actividades en el procesamiento.En este episodio hablamos de:El secado mecánico y cómo se puede llegar a mantener una excelente calidad respetando los tiempos de desc...2024-01-2634 minCabal Café con Lucia y Francy#14: El clima y los retos en el secado solar, almacenamiento y tips para mantener la calidad del caféEn este episodio hablamos de:El secado solar y las buenas prácticas a tener en cuenta¿Secado de 30 días? Qué hacer cuando el clima no es el mejor aliadoLa calidad del café y su relación con un almacenamiento adecuadoTips, herramientas y equipos indispensables para mantener la calidad del caféErrores comunes en el almacenamiento del café La importancia de medir, calibrar y entender cómo ocurre el secado dentro de la semilla. Información sobre nuestros Campamentos de fermentación Apoya el programa en Patreon y participa de...2024-01-1333 minCabal Café con Lucia y Francy#13: Encontrando información confiable, experiencias de pasar del vino al café y los retos de la mujer en la industria cafeteraEn este episodio hablamos de: Actualizaciones: Como ser patrocinado para asistir a un Campamento de fermentación siendo un productor.La importancia de la comunicación adecuada. Seguimos usando términos diferentes para referirnos a la misma cosa.Conoce a "Hablemos de café": Un podcast educativo para comprender mejor otros temas en torno al mundo cafetero. La experiencia de pasar de la industria del vino al café desde el punto de vista de la microbiología. Los retos de una mujer joven en la industria cafetera. Información sobre nuestros Campamentos de fermentación Apoy...2023-12-2232 minMaking Coffee with Lucia Solis#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate In this listener Q&A episode we talk about:How to use ThermoshockDoes drying pull sugar out of the seed?What labels are important on a coffee bag?How do I prepare my coffee?How to know if you've hit "The One" on a fermentation trialHow do citrus flavors get into coffee?How did a coffee from Panama fool a listener into thinking it came from Ethiopia?RESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comhttps://www.mdpi.com/2304-8158/11/13/19202023-12-1549 minCabal Café con Lucia y Francy#12: ¿Qué es "Backslopping"? ¿Deberías hacerlo? El sabor como principal indicadorEn este episodio hablaremos de "Backslopping" y cómo este término que no tiene una traducción precisa al español, resulta ser muy común en el procesamiento. El objetivo más allá de tener la teoría, es que todos esos términos puedan ser aplicados y comprendidos durante el procesamiento de sus cafés. En este episodio hablamos de:Backslopping: ¿una forma de procesamiento muy tradicional?La importancia del pH y cómo este puede ser gran un indicador de lo que ocurre en el tanqueVamos a lo práctico. El sabo...2023-11-2721 minMaking Coffee with Lucia Solis#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea LevelIn this new episode I talk about:A review of how dry process and wet process are differenthow microbes get into our fermentationsWhat I look for in a coffee label, 4 key elementshow I’ve changed my mind about descriptive processing labelsstudies showing contradictory results when they look at altitude in different countries.The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic FermentationsRESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gm...2023-11-2141 minCabal Café con Lucia y Francy#11: ¿Ser o no ser un Q-Grader?En este episodio les cuento mi experiencia personal con el programa y lo que he aprendido sobre el café sensorial y también discutimos cómo este programa encaja en el café especial y cómo es la dinámica de poder que esto crea entre compradores y productores.En este episodio hablamos de:El programa Q grader y la perspectiva de la audiencia.¿Es necesario tener una amplia preparación antes de intentar obtener la certificación?¿Es un programa asequible para toda la cadena, incluyendo productores?Inversión Vs. beneficios: La certificaci...2023-11-1539 minCabal Café con Lucia y Francy#10: Repasemos los conceptos de la fermentación: temperatura, brix, genética y los principios básicos de inocuidadEspero que este episodio, más que responder preguntas, hagamos un pequeño repaso de los principios básicos de la fermentación y les dé un poco de confianza para iniciar con el procesamiento de sus cafés. Estos son algunos de los temas que hablamos durante este episodio: ¿Existe una relación directa entre la temperatura y el tiempo de fermentación que permita asegurar sabores específicos?Repasamos el concepto del brix y su interpretación: Cómo esta medida puede ayudar a tomar decisiones inteligentes durante el procesamiento.Muchos términos usados en el café especial...2023-11-0332 minCabal Café con Lucia y Francy#9: ¿Sientes que aún no tienes el control de lo que sucede durante el procesamiento del café? Tips para una fermentación exitosaPara mí es importante escucharlos a ustedes siempre, me interesa saber qué piensan, cuáles son sus dificultades en el procesamiento y también es muy importante saber si el contenido que preparamos es lo suficientemente claro, por eso hemos creado este episodio con un pequeño repaso de los consejos de fermentación que pueden aplicar ahora que la cosecha está próxima a iniciarse en muchas regionesAlgunas de los temas que discutimos en el episodio de hoy son: La fermentación en procesos Honey y naturales: ¿La fermentación continúa en la fase de...2023-10-2638 minCabal Café con Lucia y Francy#8: ¿Qué tan fácil es para los productores el comercio directo? - Retos de comercialización y vivencias de una joven mujer productora en la industria con Ari Almendárez de NicaraguaLos productores se enfrentan a diario a innumerables retos todos los días para lograr sacar sus cafés adelante y lograr mantenerse pese a las difíciles condiciones del cambio climático y las actuales condiciones del mercado. Sin embargo, el arduo trabajo no parece terminar cuando luego de tener su cosecha lista, también tienen que salir a buscar un buen comprador que valore y remunere su esfuerzo y dedicación. En este episodio hablamos de: La experiencia de Ari en su viaje de aprendizaje a Colombia. La caficultura en Nicaragua y su sistema de cultiv...2023-10-2139 minCabal Café con Lucia y Francy#7 Doble fermentación en el café - La importancia de entender y defender su tipo de procesamientoComo muchos términos en el café, la doble fermentación es una frase que resulta un poco familiar, por lo menos en las etiquetas de café es bastante común, sin embargo, cuando queremos definir el concepto y hablar del paso a paso encontramos grandes diferencias y los productores terminan confundidos cuestionando su manera de procesamiento. En este episodio hablamos de: Doble fermentción: diferencias de procesamiento entre Kenia y ColombiaCuál es el objetivo de tener una doble fermentaciónPor qué es importante que el productor entienda y defienda su tipo de procesamientoEl procesamiento debe hacers...2023-10-0629 minMaking Coffee with Lucia Solis#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen CoffeeIn this new episode with Natali we talk about:Growing up in a coffee producing country, but finding coffee later in lifeFalling into the specialty coffee rabbit holeThe challenges of running a small business while keeping full time jobsDirect trade, fair trade and single originHow Natali chooses what information to put on her roasted coffee bagsWhy Decaf is important for night owls & coffee loversEducating new marketsRESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport the show on Patreon t...2023-10-0549 minCabal Café con Lucia y Francy#6 Clima, suelo y café bajo sombra: retos de la transición hacia una agricultura orgánica con Diego Chavarria productor de ColombiaContinuando conversaciones nuestras cafeteras, pusimos la mirada esta vez en el campo y las buenas prácticas de los agricultores que influyen en la calidad del café, además de las difíciles condiciones climáticas que nos afectan a todos.En este episodio hablamos de: La historia de Diego un productor que aplica la teoría de la observación para mejorar las condiciones de su finca. Las prácticas orgánicas y el error de pensar que orgánico es no hacer nada por el cultivo. El costo mental: un valor no remunerado a los producto...2023-09-2231 minMaking Coffee with Lucia Solis#57: Will Frith Solves Terroir & Other Lessons From VietnamYou cannot utter a sentence about Vietnam specialty coffee without including the name Will Frith. In this new episode we talk about:Will’s journey from a coffee purist to being more reasonableMeeting people where they areThe importance of a middle class to support a new coffee categoryWill’s rule of thumb for cheap coffeeWhat he drinks in the morningBeing careful to not bring a western mindset to VietnamFrench occuption and the resulting mash-up cultureRESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com...2023-09-121h 01