Coffee Podcasts

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Chaîne • 4 émissions

Sciences

Sciences

Deux fois par mois
Histoire

Histoire

Tous les mois
Gastronomie

Gastronomie

Tous les mois
Gastronomie

Gastronomie

07/02/2023

20 avr.

Guatemala's Inconvenient Truth, Part 2: Who does specialty serve?

Specialty coffee changes the story for the indigenous people of Guatemala. Coffee as a tool of oppression finally offers hope....and then something a bit more complicated. This episode explores the tension between the values of the Mayan communities who grow coffee, and the values that drive the specialty coffee movement. Many of the signals we typically look for in our coffees - super-specialty flavours, Fairtrade certification, “5th generation family farm” - might actually exclude coffee grown by indigenous Guatemalans. This episode might change what kind of Guatemalan coffee you buy. Please spread the word about A History of Coffee! Follow us on Instagram - James (@filterstoriespodcast) and Jonathan (@coffeehistoryjm) - and tag us in an Instagram story. Write a review on Apple Podcasts Leave a 5 star rating on Spotify This free educational content for the coffee community was made possible by Mahlkönig, manufacturers of world-leading coffee grinders for 100 years for your home and cafe. Read Jonathan’s book, Coffee: A Global History Support James’ work directly by buying him a coffee at Ko-fi.com/FilterStories Read James’ article on Dieseldorf, the famous German plantation owner, in Standart Pick up a copy of Prof. Ted Fischer’s excellent book Making Better Coffee: How Maya Farmers and Third Wave Taste Makers Create Value Follow Juan Jose on LinkedIn to keep up with his PhD on coffee farming in Jacaltenango exploring how ecology, generational memory and ritual all shape how Jacalteco farmers tend the land. Check out Standart, the award-winning coffee magazine. Get a free magazine and a free bag of coffee by clicking here. "Seize the Moment", the tabletop device from DiFluid that guides your customers through their coffee as it cools. Use code FILTER and this link to get 10% off.

20 avr.

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29 min
20 avr.

Guatemala's Inconvenient Truth, Part 1: Whose land is it anyway?

When you buy a bag of coffee labelled fifth-generation family farm, it feels like a good choice. But in Guatemala, that label might actually be a signal for a more uncomfortable truth. This episode explores how land has been understood, used, and eventually fought over in Guatemala for centuries between indigenous people, Europeans and those in-between. It’s a story of what happened immediately after Guatemala won independence from Spain. This pivotal period of history gets less attention in the history books, but the suffering of the indigenous people of Guatemala gets arguably even worse. Fair warning: it's a dark story, and it will make you think twice about what you're really choosing when you pick up a bag of coffee from Central America. Please spread the word about A History of Coffee! Follow us on Instagram - James (@filterstoriespodcast) and Jonathan (@coffeehistoryjm) - and tag us in an Instagram story. Write a review on Apple Podcasts Leave a 5 star rating on Spotify This free educational content for the coffee community was made possible by Mahlkönig, manufacturers of world-leading coffee grinders for 100 years for your home and cafe. Read Jonathan’s book, Coffee: A Global History Support James’ work directly by buying him a coffee at Ko-fi.com/FilterStories Read James’ article on Dieseldorf, the famous German plantation owner, in Standart Pick up a copy of Prof. Ted Fischer’s excellent book Making Better Coffee: How Maya Farmers and Third Wave Taste Makers Create Value Follow Juan Jose on LinkedIn to keep up with his PhD on coffee farming in Jacaltenango exploring how ecology, generational memory and ritual all shape how Jacalteco farmers tend the land. Check out Standart, the award-winning coffee magazine. Get a free magazine and a free bag of coffee by clicking here. "Seize the Moment", the tabletop device from DiFluid that guides your customers through their coffee as it cools. Use code FILTER and this link to get 10% off.

20 avr.

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44 min
06/05/2024

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

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 of grinder manufacturing, I learned that after a certain point spending more probably won’t produce a better tasting cup of coffee for you! --------- Please spread the word about The Science of Coffee! Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter. Write a review on Apple Podcasts Follow me on Instagram and tag me in an Instagram story Leave a 5 star rating on Spotify Explore Mahlkönig’s range of world leading grinders, trusted by baristas globally. Go deeper into the world of grinding Take Barista Hustle’s Advanced Espresso course Learn from Lance Hedrick where the sweet spot is for buying a coffee grinder Get super nerdy with Jonathan GagnÃ©’s writings on grinding Read up on Samo Smrke’s work on coffee fines Connect with my very knowledgeable guests Arnaldo Rodrigues - LinkedIn Luca Lange - LinkedIn Chris Meier - LinkedIn Dario Burger - Instagram The Science of Coffee is made possible by these leading coffee organisations: BWT Water and More Marco Beverage Systems ROEST Sustainable Harvest Mahlkönig The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories Subscribe to A History of Coffee podcast Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses. Support hundreds of thousands of coffee farmers with Fairtrade. Discover how here. "Seize the Moment", the tabletop device from DiFluid that guides your customers through their coffee as it cools. Use code FILTER and this link to get 10% off.

06/05/2024

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47 min
16/02/2025

Fruit juice or creamy almonds? Your guide to controlling cold brew flavors

When I started making cold brew this last year, I treated it like hot brew filter coffee. But no matter how I adjusted the grind or tweaked the brew time, I hardly got any differences in flavor… Then it hit me: cold brew isn’t just a slower hot brew—it’s a completely different game with its own rules! In this episode, I speak with leading coffee researchers who break down the microscopic dance between water and coffee that explains why cold brew plays by its own playbook. And I bring you in on the brewing secret that can turn your brews from fruit juice to nutty creaminess. --------------- Please spread the word about The Science of Coffee! Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter Explore TODDY’s cold brewing kits Go deeper into the science of cold brew Do a Certificate of Advanced Studies with the Coffee Excellence Centre Read Jiaxin (Jessie) Liang’s equilibrium extraction SCA 25 article and her published article Discover all of UC Davis' cold brew research through the Coffee Science Foundation Learn how to do a cold brew cupping with Toddy Follow Filter Stories on Instagram for my infographics Season 3 is made possible by these leading coffee organizations: The Coffee Quest | BWT | TODDY | Algrano | Probat Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses. Support hundreds of thousands of coffee farmers with Fairtrade. Discover how here. "Seize the Moment", the tabletop device from DiFluid that guides your customers through their coffee as it cools. Use code FILTER and this link to get 10% off.

16/02/2025

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47 min
03/02/2025

Hot vs Cold: The science behind temperature and taste

For years, I used cold brew as a last resort—the only brew method to tame dark, oily beans that were too bitter for hot water. Then one day, I took a chance on a Guatemalan Gesha and brewed it cold. The result? A massive explosion of florals I’d never tasted before. That single cup sent opened my eyes into how extraordinary cold brew can be. In this episode, I speak with world-leading coffee scientists who explain why brewing with cold water tastes so different from chilled hot coffee. You’ll learn how certain flavors leap into your cup (and how others mysteriously vanish) when you lower the brew temperature. You’ll also discover there are hidden “cold brew gems” in beans you thought you knew. So before you grab the kettle, consider this: sometimes all you need is cold water. --------------- Please spread the word about The Science of Coffee! Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter Explore TODDY’s cold brewing kits Go deeper into the science of cold brew Do a Certificate of Advanced Studies with the Coffee Excellence Centre Listen to my episode on Coffee Extraction for insights into how polarity affects flavor extraction Read the UC Davis cold brew vs chilled hot brew study Listen to my episode on 'How to think like a scientist' Learn how to do a cold brew cupping with Toddy Follow Filter Stories on Instagram for my acidity infographic Go deeper into Paul Breslin's work at the Monell Chemical Senses Centre Discover all of UC Davis' cold brew research through the Coffee Science Foundation Season 3 is made possible by these leading coffee organizations: The Coffee Quest | BWT | TODDY | Algrano | Probat Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses. Support hundreds of thousands of coffee farmers with Fairtrade. Discover how here. "Seize the Moment", the tabletop device from DiFluid that guides your customers through their coffee as it cools. Use code FILTER and this link to get 10% off.

03/02/2025

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45 min
23/02/2022

Busting Coffee Myths

Dear Listener... We asked what YOU wanted to hear when we returned, and we LISTENED... so we're kicking off Series Three by busting some coffee myths! The coffee world is absolutely filled with fables! Although we couldn't smash them all, the triple-threat of Scott, Jools and James take on the top three myths and separate the bean from the chaff to bring you the truth! Is the fridge the best place to store your coffee? Jools gets on the line to Samo Smrke - an actual Coffee Scientist - to find out if that's fact or fiction. Scott sniffs out the truth to discover if coffee has more flavour and aroma compounds than wine and chats to 2017 World Barista Champion Dale Harris - whose whole winning routine is based around sensory analysis! James drills deep into the tale of coffee being the second most traded commodity in the world after oil, and gets the lowdown from Mark Pendergrast - best-selling author of Uncommon Grounds: The History of Coffee and How It Transformed Our World. Did the AIC Team fracture some coffee folklore? Are they who you’re gonna call for Myth Busting?! Prepare yourself to be surprised at what they discovered in this episode! — Join our Patreon to support the show: https://bit.ly/3vrispx Follow Dale Harris (https://bit.ly/3JLKqT2), Samo Smrke (https://bit.ly/3IdrfRz), Lauren De Silva (https://bit.ly/35eaas8) and Omotesando (https://bit.ly/3IbLb7u) on Instagram. Read Mark Pendegrast’s book, Uncommon Grounds: https://bit.ly/3s6EFt8 Sign up for the 2022 Barista League's High Density (free!) conference here: https://bit.ly/3BjAI78 Learn more about flavours with Dale's Flavour Pathways online course: https://bit.ly/3t16BxH Find your perfect roast with the Ikawa Home: https://bit.ly/3IdYVPc Learn more about the Siemens EQ700 fully automatic espresso machine: https://bit.ly/3Ia8yy5 Tell your friends about Adventures in Coffee! Our Instagram handles: Scott Bentley / Caffeine Magazine: https://bit.ly/3oijQ91 Jools Walker / Lady Velo: http://bit.ly/39VRGew James Harper / Filter Stories: https://bit.ly/2Mlkk0O

23/02/2022

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32 min
10/03/2025

Coffee Roasting: How baby plant food transforms into delicious coffee flavours

A mother coffee plant gifts its baby everything it needs to grow—a green seed packed with food. But when we roast coffee, we hijack that gift and turn it into something else: flavor. But what is flavor, at a microscopic level? What actually happens inside the bean when heat meets those nutrients? In this episode, we shrink down to witness the Maillard reaction up close—a wild chain of molecular collisions that transforms baby plant food into aromas we adore. Grab your popcorn - you’re getting a front row seat at the wildest chemistry show in coffee. --------------- Please spread the word about The Science of Coffee! Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter Ethiopian forest sounds curtesy of George Vlad. Hear more nature sounds here. Explore Probat's roasters Go deeper into the science of roasting Do a Certificate of Advanced Studies with the Coffee Excellence Centre Grab a copy of Anja Rahn's upcoming book on coffee science through her Instagram Explore Barista Hustle's online roasting learning Learn more from Morten Münchow and his coffee roasting courses Read Morten’s paper in collaboration with the University of Copenhagen on Roasting Conditions and Coffee Flavour Follow Sebastian Opitz on LinkedIn Follow Filter Stories on Instagram for my infographics Season 3 is made possible by these leading coffee organizations: The Coffee Quest | BWT | TODDY | Algrano | Probat Check out Standart, the award-winning coffee magazine. Get a free magazine and a free bag of coffee by clicking here. Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses. Support hundreds of thousands of coffee farmers with Fairtrade. Discover how here. What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.

10/03/2025

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48 min
22/03/2022

Bang for Buck When Buying Coffee Gear

Dear listener, beware! When it comes to buying coffee-making gear, ‘upgrade-itis’ is real. And it’s been hitting the pockets of coffee lovers everywhere. Early symptoms include questioning whether to stick or twist, bewilderment at the range of choice, and uncertainty if spending those extra pounds on your kit can be tasted in your morning cup. But, dear listers, fear not — because help is at hand. In this episode, Jools figures out where that golden sweet spot is when buying grinders, espresso machines and filter coffee set ups. Are the savings from hand grinding beans worth the elbow grease? Can you really get a machine to make quality espresso for less than £300? And what’s the point of an automatic filter brewer? Coffee expert and Youtuber Lance Hedrick dials in from the Onyx Coffee Lab in Arkansas, USA, to help Jools and Scott identify the issues of diminishing returns. So roll up your sleeve as we help you stave off that expensive ‘upgrade-itis’ before it’s too late! — Join our Patreon to support the show and win a free premium hand grinder! https://bit.ly/3vrispx Check out Lance’s videos on Youtube - Modding espresso machines with PID sensors: https://bit.ly/3qokWUq Upgrading burrs sets in your grinders: https://bit.ly/3ipPvEN Listen to our previous AIC about buying an espresso machine: https://bit.ly/369Aogp Follow Lance Hedrick (https://bit.ly/351RcW2) and the Jester’s Tower (https://bit.ly/3N7wXY4) on Instagram. Learn more about the Siemens EQ700 fully automatic espresso machine: https://bit.ly/3Ia8yy5 Find your perfect roast with the Ikawa Home: https://bit.ly/3IdYVPc Join us at the London Coffee Festival! Send us an email - adventuresincoffeepod@gmail.com Tell your local barista about Adventures in Coffee! Our Instagram handles: James Harper / Filter Stories: https://bit.ly/2Mlkk0O Jools Walker / Lady Velo: http://bit.ly/39VRGew Scott Bentley / Caffeine Magazine: https://bit.ly/3oijQ91

22/03/2022

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32 min
17/04/2023

3) Espresso Lungo: The slow road to Italy’s democratic espresso culture

One morning back in the ‘80s, Howard Schultz walks out of his Milan hotel, stumbles into an espresso bar, and fundamentally changes coffee history. He discovered (and then popularises) the iconic, timeless Italian coffee experience: Rich thick coffee, an affordable price and great theatre. But this Italian ritual is surprisingly young, so young that Howard Schultz was in school while some of it was being developed! In this third episode of Series Two of A History of Coffee, we show you why for most of Italy’s history, coffee was thin, expensive, dull to watch…and that’s if you were lucky enough to even be drinking the real stuff at all! A History of Coffee is a collaboration between documentary maker James Harper of the Filter Stories coffee podcast and Jonathan Morris, Professor of History and author of ‘Coffee: A Global History’. ----------- Don't miss future episodes by pressing the 'Subscribe' or 'Follow' button in your podcast player Please spread the word about A History of Coffee! Follow us on Instagram - Jonathan (@coffeehistoryjm) and James (@filterstoriespodcast) - and tag us in an Instagram story. Write a review on Apple Podcasts (http://apple.co/3jY42aJ) Leave a 5 star rating on Spotify (https://spoti.fi/3K2h4RQ) This free educational content for the coffee community was made possible by Rancilio, manufacturers of professional Italian espresso machines for your home and coffee bar for almost 100 years (https://bit.ly/3U3oLMz) Read Jonathan’s book, ‘Coffee: A Global History’ (https://amzn.to/3dihAfU) Listen to other coffee documentaries on James’ Filter Stories podcast (https://bit.ly/3ajoT5e) Download all episodes of this second series right now by subscribing to the ‘A History of Coffee’ podcast channel (http://bit.ly/2NArChO) Go deeper into the story of espresso machines: James' science podcast about Espresso Machine Technology Neapolitan coffee maker (https://bit.ly/3zZCivl) Espresso at 1906 World’s Fair in Milan (https://bit.ly/3MOX7kQ) Rancilio's Museum, Officina Rancilio 1926 (https://bit.ly/3Q7vqTI) "La Cornuta" espresso machine (https://bit.ly/41uBryd) Rancilio's Berlin Showroom, the BER Rancilio Station (https://bit.ly/3mD0lNA) Subscribe to The Science of Coffee podcast Check out Standart, the award-winning coffee magazine. Get a free magazine and a free bag of coffee by clicking here. "Seize the Moment", the tabletop device from DiFluid that guides your customers through their coffee as it cools. Use code FILTER and this link to get 10% off.

17/04/2023

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45 min
08/12/2025

Coffee Quality, Part 3: When the “quality” myth hits the farm

For twenty years, the 2004 cupping form profoundly shaped the specialty coffee world. But on the hillsides of coffee farms, some of the form’s byproducts have been disadvantaging producers. In this episode, we follow two producers whose lives collided with the myth of universal quality. These stories reveal how a single idea of “quality” can close doors for the people with the least power in the supply chain. The new coffee evaluation form, the CVA, is still young, and with any luck it will keep evolving. I hope for a form that can empower even the smallest producers. Please support my work directly at Ko-fi.com/FilterStories Other ways you can help: Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter Go deeper into the story of quality: The original Filter Stories episode about Murray Cooper in Ecuador, Firefly Specialty Coffee Association's new Coffee Value Assessment 2004 cupping form from the Specialty Coffee Association of America SCAA Coffee Cuppers Handbook (4th edition, 2011) Kenneth Liberman's book, "Tasting Coffee: An Inquiry into Objectivity" SCA's video series on the CVA presented by Peter Giuliano Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses. Support hundreds of thousands of coffee farmers with Fairtrade. Discover how here. "Seize the Moment", the tabletop device from DiFluid that guides your customers through their coffee as it cools. Use code FILTER and this link to get 10% off.

08/12/2025

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30 min

Three entertaining podcasts that explore the world inside your cup of coffee!