Những podcast Coffee Science hay nhất (2024)

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Freshness and Grinding, Part 2: How grinders work deep inside 47:24

8M ago47:24

47:24

Deep inside your coffee grinder, tiny changes can have massive consequences. This episode takes you deep inside Mahlkönig’s grinders to show you how coffee is ground and the importance of particle sizes on flavour. If you’re a home coffee lover, you could easily spend thousands of dollars on your coffee grinder. But after diving deep into the R&D o…

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Freshness and Grinding, Part 1: Protecting your coffee’s flavours 49:40

8M ago49:40

49:40

For your coffee to taste its best, it’s crucial you buy fresh roasts and grind fresh.… .….Or maybe not. When I began creating this episode, I was convinced that ‘fresh is best’. But, after delving into the science of coffee freshness, I don’t believe that anymore. This episode goes deep into how diffusion and oxidation changes a coffee’s flavours. …

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What Is Good Science? Part 2: How to think like a scientist 55:15

9M ago55:15

55:15

In the last episode, I discovered that rinsing my Chemex filter papers was a waste of time! As a result I’ve managed to claw back over seven days of my life left on earth. But why stop there? The coffee industry is full of elaborate ways of brewing and savouring coffee: fancy drippers, cold metal balls, “slurp-able” cupping spoons. These are very f…

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What Is Good Science? Part 1: How to brew coffee like a scientist 46:21

9M ago46:21

46:21

Should you rinse your filter paper before making a filter coffee? Almost everybody in coffee internet says you should. But what if most of coffee internet was wrong? In this episode, I show you how I try to answer this question like a professional sensory scientist would. It’s hard. It’s frustrating. But ultimately, it’s worth it because I end up s…

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Organic Coffee, Part 2: Why don’t we see more organic coffee farms? 41:22

10M ago41:22

41:22

Farming coffee organically is amazing because soils are more alive, birds and insects are more plentiful, farmers avoid getting sick with agrochemicals. But, if it’s so great, why is less than 10% of the world’s coffee grown organically? The fact is, going organic is hard. Much harder than growing coffee conventionally. In this episode I show you t…

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Organic Coffee, Part 1: The magic of soil 38:49

10M ago38:49

38:49

The world’s farming soils are deteriorating quickly. Conventional coffee farming where plants are grown using agrochemicals allowed farmers to reap huge harvests these last 70 years. But these agrochemicals have been at the expense of soil health. I travel to Honduras to explore a potential solution: organic coffee farming. Come with me as I show y…

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Coffee Roasting, Part 2: Roasting made easy 46:20

11M ago46:20

46:20

Roasting coffee can be maddening. Just 4° Celsius is enough to make the same green beans taste distinctly different! And there are so many things roasters can play around with: temperature, time, fan speed, drum speed, types of probes…the list goes on and on. So, if you want to start roasting yourself, where do you start!? In the first half of this…

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Coffee Roasting, Part 1: How heat transforms coffee beans 37:42

11M ago37:42

37:42

What flavours do you want from your coffee? Every coffee bean begins its life green. And if you brewed it up without first roasting it, you’d get a yellow-green cup of grass-flavoured water. But, as soon you apply heat to a bean, the flavour can morph to from something quite vegetative to a very acidic unripe fruit, then a very sweet fruit, and eve…

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Smell and Taste, Part 2: Are you and me tasting the same flavours? 39:19

12M ago39:19

39:19

Ever wonder why you and your friends can taste the same coffee, but you can’t agree on the flavour notes? Join me as I explore this metaphysical mystery! I speak with leading scientists and ask: are the flavour receptors in your nose and mouth the same as mine? How does music and the shape of a cup affect what we taste? What about our different cul…

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Smell and Taste, Part 1: How to be a better coffee taster 44:33

12M ago44:33

44:33

So you’ve just taken a sip of a very rare coffee, and flavours of passion fruit explode in your mouth. But here’s the thing: that flavour of passion fruit is not coming from your mouth. It’s not even coming from your nostrils. It’s being picked up behind your eyes! In this first episode of The Science of Coffee's second series, I unravel how our se…

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Introducing: Season 2 of The Science of Coffee 2:18

12M ago2:18

2:18

We’re back with another series of The Science of Coffee! Across 10 science stories, narrative audio producer and coffee professional James Harper takes you on a journey into coffee's hidden microscopic secrets. James has spent the last year traveling to Central America, Greece, Norway, Switzerland and interviewing dozens of the world’s leading coff…

1
6) Sonic Seasoning 53:48

2y ago53:48

53:48

Imagine you’ve got a cup of coffee in front of you. You haven’t tasted it yet. You therefore don’t know what it tastes like, right? Wrong. Some scientists argue that you actually do know what it will taste like (more or less), and the act of tasting simply confirms what you have already imagined it will taste like. And that’s because a growing body…

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5) Latte Foam 43:05

2y ago43:05

43:05

When was the last time you picked up a cappuccino with a mountain of foam perched on top? Maybe these are the cappuccinos you make every morning at home. I personally really, really dislike them! The foam is cold, raspy, and gets in the way of the actual coffee liquid. How much better would your mornings be if, instead, your cappuccino had that cre…

1
4) Espresso Technology 42:44

2y ago42:44

42:44

A good espresso is a sublime experience: rich, sweet, and wonderfully caffeinated. But, who woke up one morning and thought to themselves, ‘I’m going to build a contraption that forces a tiny amount of super hot water with incredible pressure through a bed of very finely ground coffee’? Well, the fact is, the first “espresso” machine built 150 year…

1
Evolution of Flavor: The Beauty and Aesthetics of Coffee, Flavor Evolution, Taste Makers & Critics 1:18:05

2y ago1:18:05

1:18:05

In this episode we try to define beauty and aesthetics of coffee, understand the purpose of art and beauty, put forward a theory on the evolution of flavor, and understand the role of taste makers & critics in coffee. Here is a white paper that supports the theory: Paper Here is a step by step guide for becoming a taste maker: Research different ta…

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Roaster Q&A: Deep Insights About Coffee Roasting & Sourcing From 7 Highly Experienced Roasters 1:18:23

2y ago1:18:23

1:18:23

Seven roasters come together with 50+ years of combined roasting experience to answer questions from instagram and a live crowd. Follow the speakers: Kimhak @kimhak.em - Pair @pair.cupworks Spencer @spencer.aidukaitis - Peixoto @peixotocoffee Matt - Moxie @moxiecoffeeco Blair @theblairista, Curtis - Presta @prestacoffee Randy - Xanadu @xanadu.coffe…

1
3) Plant Genetics 1:03:16

2y ago1:03:16

1:03:16

How can you make better coffee at home? Well, an easy way is to buy higher quality beans. But, I’m concerned this is going to get harder and harder for you in the future. Climate change is making coffee taste worse while also pushing farmers into financial hardship. In this episode we explore how genetic development can produce a coffee tree that m…

1
2) Coffee Extraction 53:10

2y ago53:10

53:10

How you brew your coffee dramatically affects what you taste. And I do mean dramatic! Brewing up the same bag of coffee beans can taste like a slice of heaven, or a slap in the face. So, what exactly is happening at a microscopic level when water swirls through coffee grinds? Why does boiling water extract certain flavours, while letting the kettle…

1
1) Water For Brewing Coffee 1:01:27

2y ago1:01:27

1:01:27

Water really matters when you’re brewing coffee. Different waters can dramatically change how a single coffee will taste. But what is the right water for the best coffee? In this episode I will give you the answer, but I will first take you back billions of years to tell you the story of a single mineral and how it's responsible for making our coff…

1
Introducing: The Science of Coffee 3:40

2y ago3:40

3:40

The Science of Coffee is a journey into coffee's hidden microscopic secrets to help you make even better coffee at home. Across six episodes, documentary maker and coffee professional James Harper takes you deep into the world of water for coffee, coffee extraction, plant genetics, espresso technology, latte foam and sonic seasoning. Press the Subs…

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Espresso Theory and Espresso Tools (Part 2) 49:21

2y ago49:21

49:21

In this podcast we are joined by our good friend Kimhak Em of Pair Coffee to talk all about espresso theory and what espresso tools will help you pull the perfect espresso. Items mentioned: Weiss distribution tool Porcupress B plus espresso filter Ims screen Ims basket Vst basket Cube auto tamp by compak Puqpress Science tamp Malhkonig e65 Malhkoni…

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Shelby Williamson 2019 US Roasting Champion - A Deep Dive on Her Roasting Philosophy, Pros and Cons of Different Roasters, Green Coffee, and More. 1:16:05

2+ y ago1:16:05

1:16:05

In this podcast we talk to Shelby Williamson about her coffee journey, learning to taste with her mentor Daniel Mendoza (a previous guest), her roasting philosophy, pros and cons of the different roasters she has roasted on, how to think about green coffee, how to QC effectively, and the future of coffee. We are deeply sorry about the audio quality…

1
Supply & Demand in Coffee 28:14

3y ago28:14

28:14

Dr Adam Carr & Josh chat about Supply & Demand and the journey from seed to cup!!What has the latest frosts in Brazil wrought and the pandemic conspired to bring upon the coffee consumer?!Bởi Dr Adam Carr, Josh Robertson

1
Milk & Coffee - Match made in Heaven? 29:03

3+ y ago29:03

29:03

Still in lockdown; Dr Adam Carr & Josh Robertson discuss milk, how it performs in the marketplace to working with it on bar as a Barista.Come and hear all things with Milk & Coffee!!Bởi Josh Robertson, Dr Adam Carr

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Sustainability Update 2021 34:34

3+ y ago34:34

34:34

Dr Adam Carr & Joshie chat about initiative towards sustainability in business practice, within coffee and the global community.Bởi Josh Robertson, Dr Adam Carr

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YouTube Coffee Questions - Answered 27:19

3+ y ago27:19

27:19

Dr Adam Carr & Josh go through some of the questions received through the comment section on Seven Miles Coffee Roasters YouTube channel.If you have a question, leave it on our channel!! :)Bởi Josh Robertson, Dr. Adam Carr

1
Espresso Theory and Espresso Machines (Part 1) 50:28

3+ y ago50:28

50:28

In this podcast we are joined by our good friend Kimhak Em to talk all about espresso theory, espresso machine mechanics and what espresso machines to buy. Tip us or our guests (Type episode # and we will split the tip with the guest) Venmo: @spencer-aidukaitis Instagram @unfilteredcoffeepodcast Email unfilteredcoffeepodcast@gmail.com…

1
Smash, Splinter & Shatter - All about Espresso Grinders 41:08

3+ y ago41:08

41:08

Dr Adam Carr & Josh have a conversation about espresso grinders.What are they?, What types are there, and what does a Barista look for in the history of grinders?Bởi Dr. Adam Carr, Josh Robertson

1
Barista Competition 27:45

3+ y ago27:45

27:45

Reflections on the 2019 Barista Competition. What is it, what value does it bring to coffee?Bởi Josh Robertson, Dr Adam Carr

1
The Art of Being a Barista 39:16

3+ y ago39:16

39:16

What makes a good barista?Whats the ideal experience?Chats between Dr Adam Carr & JoshieBởi Dr Adam Carr, Josh Robertson

1
Coffee Species, Varieties, and Potential Threats 1:10:47

3+ y ago1:10:47

1:10:47

In this podcast we talk all about coffee species, varieties and the potential threats to coffee as we know it now. We start with out talking about species, then we move into the history of Typica and Bourbon, some thoughts on genetic diversity, what we think the future of coffee may look like and much more. Disclaimer: Neither Eddy or Spencer are b…

1
Nick Rayer - Building a Coffee Cart, Jazz and Bar Flow 1:08:54

3+ y ago1:08:54

1:08:54

In today's episode we talk to Nick Rayer. We were excited to talk to Nick as he is the middle of building his first business. He gives us his in the moment perspective of what it feels like to put it all together, along with some of his ideas on the future. We also get into his jazz career, as well as some talk about working on bar. Special Guest N…

1
Fermentation Fundamentals: The Life Cycle of Yeast and Other Microbes 1:14:01

3+ y ago1:14:01

1:14:01

In today's episode we break down what's happening during coffee fermentation. We start with some definitions, then move into processing types, microorganisms and carbohydrates, fermentation types, environmental factors, and flavor creation. This is all from an essay I wrote that you can find below. This is where I put in the disclaimer that I am ju…

1
What Brewing Equipment Should You Get? 39:53

3+ y ago39:53

39:53

Help us get better! Survey Link Equipment list Absolute Low end budget (below $50) Quality coffee Spring water Coffee mug Hand grinder Solid low end budget (below $300) Encore/Bodum/Chinese flat burr grinder Hand Grinder Thirdwave water Perfect water Kettles Digital Scale Brewers Mid/High Tier ($300+) Niche Zero Fellow Ode Timemore Chestnut X Timem…

1
Telemetry 34:59

3+ y ago34:59

34:59

Telemetry, what is it, what does it mean for the Coffee industry, Cafes and Baristas?Bởi Julian Brittan, Dr. Adam Carr, Josh Robertson

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Extraction theory: Breaking Down Coffee Brewing Fundamentals 43:54

4y ago43:54

43:54

In this podcast, Eddy and Spencer break down extraction theory, brewing variables, ways to assess your coffee, and ways to brew better at home. We created a feedback form and would love to hear back from you guys about how we can make the show better in the future! Click here to fill it out. Links Flavor Map Waters Third Wave Water Perfect Water GC…

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Steve Holt - Exploring Ethiopia, Ninety Plus, and Unravel Merchants 1:36:02

4y ago1:36:02

1:36:02

Our guest today is Steve Holt, founder of Unravel Coffee Merchants, a business working directly with farms in Ethiopia with his partner Ashenafi Argaw. Steve started his specialty coffee career in 2002 at Novo Coffee in Denver, before moving to co-found Ninety plus where he has worked up until he started Unravel. He has spent years, working on farm…

1
Blair Smith - Behind the Scenes of Brewer's Cup 1:49:13

4y ago1:49:13

1:49:13

Our guest today is Blair Smith, the general manager at Presta Coffee. Blair has had a long and storied career in coffee. Starting with a position as a barista at Tart baking company in Massachusetts and then moving across the country to work for Augies, where she would become the general manager. She also started her competition run with Augies sta…

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Pressure Profiling & Lever Espresso 37:01

4y ago37:01

37:01

Explore the history and trend of Lever Espresso, the advent of Pressure Profiling and briefly touch upon machines that have endeavoured to further understand it.Bởi Dr Adam Carr, Julian Brittan, Josh Robertson

1
Jake Miller - Creating Beautifully Functional Products at Fellow Coffee 58:37

4y ago58:37

58:37

In this podcast we talk to Jake Miller, the CEO and Founder of Fellow, a coffee product designer and manufacture based out of San Francisco. We talk to Jake about a bunch of different aspects of his business including how he thinks about product design, the process behind creating the Ode grinder, marketing, and running his business during covid. T…

1
Anita Tam - Barista Tools, Inclusivity, and Latte Art 1:36:38

4y ago1:36:38

1:36:38

In this podcast we talk to Anita Tam, owner of Slow Pour Supply, which is a distributor of coffee tools. We talk about how she got into coffee, what makes for good design, latte art, inclusivity, and so much more. Special Guest Anita is incredibly intentional and thoughtful in everything she does. We learned so much from her and were so happy to ha…

1
Caffeine 42:23

4y ago42:23

42:23

Decaf Coffee - What is it?Caffeine - What's it doing?Health BenefitsBởi Dr Adam Carr, Julian Brittan, Josh Robertson

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Curtis Zimmerman - Kindness, Biking, and the Search for Incredible Coffees 1:10:06

4y ago1:10:06

1:10:06

In this episode, we talk with our guest Curtis Zimmerman owner of Presta Coffee, where he is also the green buyer and roaster. Curtis is a long time friend and incredible person. He talks to us about how he got into coffee, roasting, sourcing, how he thinks about building out cafes and biking. We learned a ton from Curtis and think you guys will lo…

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Aaron Jordan - Sustainable Decision Making and Organic Coffees 1:32:49

4y ago1:32:49

1:32:49

In this episode, we start by cupping coffee sourced by our guest, Aaron Jordan from The Roast House. The Roast house is a fully organic roastery in Spokane, Washington. We talk to Aaron about his start in coffee, then we dig deep into the organic process and sourcing organic coffees. Aaron also shares valuable insights on growing a roasting team an…

1
Rise of Alternative Milks 29:44

4y ago29:44

29:44

Rise of Alternative Milks. How did Milk come about in Coffee?, How has alternative milks shaped the Australian landscape.How should one go about choosing a Milk to add to coffee?Bởi Dr Adam Carr, Josh Robertson, Julian Brittan

1
Daniel Mendoza - Practical Coffee Roasting and Specialty Tea 1:20:37

4y ago1:20:37

1:20:37

In this episode we talk to Daniel Mendoza, he led an interesting career in coffee working for many different coffee roasteries around the country including Buddy Brew Coffee in Tampa, as well as Corvus and huckleberry in Denver. He then moved into the world of Specialty tea, where he helped bring to specialty coffee shops across the west coast. He …

1
Cafe 2025 33:15

4y ago33:15

33:15

First we welcome in Josh 2.0 taking over CSEC podcasts.Cafe 2025, What might it look like?Discussing the focus of the coffee industry in light of 2020's events and looking forward towards automation within the cafe industry.Bởi Dr Adam Carr, Julian Brittan, Josh Robertson

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Herbert Peñaloza - Exploring the Farm and Processing 1:51:39

4y ago1:51:39

1:51:39

In this episode, we start by cupping coffees that have been exported and imported by our guest Herbert Peñaloza and his buisness La Real Expedición Botánica. Then, we talk with Herbert about how he got started in coffee, why he started exporting and importing himself, and ask about his views on coffee processing. Segment 1 Coffee Rankings: 1st plac…

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The World with Automated Coffee Shops 50:13

4y ago50:13

50:13

In this episode, we try to understand what the job of the barista would be in a fully automated coffee shop, the benefits of automation with covid, and how this may impact the producer. Then we bring back Kimhak to ask him his thoughts on automation and coffee trends more generally. Special Guest Kimhak Em is part owner, roaster and barista at his …

1
Business models in and out of the pandemic 1:02:55

4y ago1:02:55

1:02:55

In this episode, we are joined by Kimhak Em in our first cupping to evaluate some of his coffees. Then Eddie and Spencer talk about cloud cafes, delivery coffee and wholesale hardships. Kimhak then joins in to talk about frozen green coffee and his future innovations in his coffee shop. Segment 1 Coffee Rankings: 1st place Panama - Hacienda La Esme…

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