Coffee Podcasts

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과학

과학

월 2회 업데이트
음식

음식

2023. 02. 07.
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음식

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2025. 12. 08.

Coffee Quality, Part 1: The birth of specialty coffee flavours

For the longest time, coffees were dull and bitter. But then a small group of pioneers changed the world. In this episode, we travel back to the 1960s and ’70s to meet the trailblazers who realised coffees could taste distinctive: sweeter, brighter, cleaner. We discover how their personal preferences became a movement, then a form, and eventually a global definition of “quality”. 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: 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) Michael Sheridan of CQI discussing the inter-organisational politics behind the Houston Expo announcement on Lee Safar's Map It Forward podcast How does Perfect Moose detect what kind of milk is in the pitcher? Click here to find out. What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off. What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

2025. 12. 08.

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24분
1월 5일

We Built This City…On Coffee: Hamburg and the making of Europe's coffee trade

On a long walk through Hamburg, somewhere between the fish markets and giant cranes, you might stumble a giant bronze coffee bean looks like its crash landed from space. But this giant coffee bean represents a staggering fact: one in every three cups of coffee drunk in Europe has passed through Hamburg. In the first half of this episode, we explore the many profound ways coffee shaped one of Europe’s most important cities. But then the story flips because, once coffee changed Hamburg, Hamburg began to change coffee. Series 3 of 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’. 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’ (https://amzn.to/3dihAfU) Support James’ work directly by buying him a coffee at Ko-fi.com/FilterStories Pick up a copy of Margrit Schulte Beerbühl’s book, Kaffee Ist Fertig! Read James’ article on Frederick the Great’s attempt to ban coffee in Standart Go on your own Hamburg coffee tour! Giant bean Speicherstadt Museum Burg Coffee Museum in the Speicherstadt Becking, 100 year old coffee roasters 1950s Rebuilt Coffee Exchange - and an Instagram post coming on @filterstoriespodcast Go deeper into the story of Mahlkönig’s grinders Early EKs - post coming on @filterstoriespodcast DK (aka Donkey Kong Dreiphasen Kaffeemühle) Grind-by-Sync espresso grinders EK Omnia Guatemala Matt Perger WBC routine demonstrating the EK Filter Stories episode on grinding curves Check out Standart, the award-winning coffee magazine. Get a free magazine and a free bag of coffee by clicking here. How does Perfect Moose detect what kind of milk is in the pitcher? Click here to find out. What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off. What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

1월 5일

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50분
2025. 12. 08.

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 How does Perfect Moose detect what kind of milk is in the pitcher? Click here to find out. What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off. What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

2025. 12. 08.

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30분
시즌7 예고편

Introducing: Series Three of A History of Coffee

We’re back with more stories about the tiny psychoactive seed that changed the world and continues to shape our lives today. Is it possible to follow the story not just to Ethiopia, not just to a single town, but all the way back to one tree? We’ll uncover the uncomfortable history of Guatemala — a story about who inherited the rich volcanic soil, and who was forced to work it. We explore what happens when our worst nightmare comes true: coffee disappears from the shelves. What did people brew instead? Was any of it actually drinkable? And we tell the story of how coffee can shape the massive port city of Hamburg, and how Hamburg then went on to shape the global coffee world. If we want to make coffee a more equitable industry that’s also kinder to the environment, a place to start is understanding the stories and systems that put the coffee into your cup this morning. Press the ‘Subscribe’ button so you don’t miss future episodes. 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’. Follow us on Instagram! Jonathan Morris @coffeehistoryjm and James Harper @filterstoriespodcast. This free educational content was made possible with the support of Mahlkönig, manufacturers of world-class grinders for 100 years. 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. How does Perfect Moose detect what kind of milk is in the pitcher? Click here to find out. What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off. What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

시즌 7 예고편

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3분
1월 5일

We Built This City…On Coffee: Hamburg and the making of Europe's coffee trade

On a long walk through Hamburg, somewhere between the fish markets and giant cranes, you might stumble a giant bronze coffee bean looks like its crash landed from space. But this giant coffee bean represents a staggering fact: one in every three cups of coffee drunk in Europe has passed through Hamburg. In the first half of this episode, we explore the many profound ways coffee shaped one of Europe’s most important cities. But then the story flips because, once coffee changed Hamburg, Hamburg began to change coffee. Series 3 of 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’. 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’ (https://amzn.to/3dihAfU) Support James’ work directly by buying him a coffee at Ko-fi.com/FilterStories Pick up a copy of Margrit Schulte Beerbühl’s book, Kaffee Ist Fertig! Read James’ article on Frederick the Great’s attempt to ban coffee in Standart Go on your own Hamburg coffee tour! Giant bean Speicherstadt Museum Burg Coffee Museum in the Speicherstadt Becking, 100 year old coffee roasters 1950s Rebuilt Coffee Exchange - and an Instagram post coming on @filterstoriespodcast Go deeper into the story of Mahlkönig’s grinders Early EKs - post coming on @filterstoriespodcast DK (aka Donkey Kong Dreiphasen Kaffeemühle) Grind-by-Sync espresso grinders EK Omnia Guatemala Matt Perger WBC routine demonstrating the EK Filter Stories episode on grinding curves Check out Standart, the award-winning coffee magazine. Get a free magazine and a free bag of coffee by clicking here. How does Perfect Moose detect what kind of milk is in the pitcher? Click here to find out. What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off. What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

1월 5일

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50분
2025. 05. 19.

The hard business of selling beautiful coffee, part 2

Volume. Cheap. Lame flavours. This is the traditional way of growing coffee in Brazil, and almost every farm does it this way. But what if you wanted to produce beautiful, distinctive flavours instead—and make a living from it? In this episode, we travel to Fazenda Paraíso in Minas Gerais, Brazil, where farmer Vicente Pereira and his daughter are on a steep learning curve finding buyers for their beautiful coffees. Part 2 explores what it looks like for a small Brazilian farm to find better buyers, and the challenge of achieving pricing power. Behind every beautiful coffee is a family story like this, but it’s a story we rarely get to see close up. Let’s take a closer look. 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 Source your next lot of specialty green coffee on Algrano Listen to Firefly to hear a cautionary tale about a specialty farm failing because they couldn't find the right buyers. Try Fazenda Paraiso's and Sancoffee's coffees for yourself! Season 3 of The Science of Coffee 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. How does Perfect Moose detect what kind of milk is in the pitcher? Click here to find out. What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off. What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

2025. 05. 19.

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39분
2025. 06. 23.

Farm to port: why specialty costs more

Every time we open a bag of beautiful specialty coffee — like Erick Bravo’s from Finca El Chaferote in Huila, Colombia — we’re drinking something that’s been on a long journey. And I mean long! Over 1500 kilometers north up and down the Andes mountain range, a distance more than twice the height of France. Along the way, it passes through dozens of hands, machines, and decisions. We follow it through muddy mountain sides, dusty dry mills, and hurricane-battered coastal warehouses — places where all kinds of things can go wrong. A leaky roof. An overly aggressive polishing machine. Or even theft. But here’s the mystery: getting Erick’s coffee to port costs 50% more than sending a commodity coffee through the same route. Why? That question led me deep into Colombia’s coffee supply chains — and what I found changed how I think about the real cost of treating coffee with care. 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 Find your next favourite Colombian coffee from The Coffee Quest Taste coffees from Erick Bravo’s award winning farm, Finca El Chaferote, and follow him on Instagram. Season 3 of The Science of Coffee is made possible by these leading coffee organizations: The Coffee Quest | BWT | TODDY | Algrano | Probat How does Perfect Moose detect what kind of milk is in the pitcher? Click here to find out. What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off. What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

2025. 06. 23.

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54분
2025. 12. 08.

Coffee Quality, Part 2: How “quality” became a myth

If you ask two specialty professionals what makes a high-quality coffee, you’ll likely get a surprisingly consistent answer: clean, sweet, juicy, bright. To an outsider, they would be forgiven for thinking coffee quality is universally defined. But the truth is more sober. In this episode, we examine how a simple cupping form helped create a universal idea of quality. We then look at the evidence that, in fact, it’s just the personal preferences of a small group of people masquerading as universal quality. 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: 2004 cupping form from the Specialty Coffee Association of America SCAA Coffee Cuppers Handbook (4th edition, 2011) Cup of Excellence cupping form Kenneth Liberman's book, "Tasting Coffee: An Inquiry into Objectivity" SCA's video series on the CVA presented by Peter Giuliano How does Perfect Moose detect what kind of milk is in the pitcher? Click here to find out. What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off. What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

2025. 12. 08.

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26분
2025. 05. 19.

The hard business of selling beautiful coffee, part 1

Volume. Cheap. Lame flavours. This is the traditional way of growing coffee in Brazil, and almost every farm does it this way. But what if you wanted to produce beautiful, distinctive flavours instead—and make a living from it? In this episode, we travel to Fazenda Paraíso in Minas Gerais, Brazil, where farmer Vicente Pereira and his daughter are on a steep learning curve finding buyers for their beautiful coffees. Part 1 unravels the hidden structures of Brazil’s coffee industry: how prices are set, why it’s so hard to create a specialty-focused farm, and why Vicente's farm is unsustainable if he sells his coffee the traditional way. Behind every beautiful coffee is a family story like this, but it’s a story we rarely get to see close up. Let’s take a closer look. 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 Source your next lot of specialty green coffee on Algrano Listen to Firefly to hear a cautionary tale about a specialty farm failing because they couldn't find the right buyers. Try Fazenda Paraiso's and Sancoffee's coffees for yourself! Season 3 of The Science of Coffee 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. How does Perfect Moose detect what kind of milk is in the pitcher? Click here to find out. What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off. What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

2025. 05. 19.

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29분
2021. 05. 13.

6) The Future of Coffee?

Do you grind your beans fresh before brewing your coffee? If so, you are helping overturn a race-to–the-bottom with deep roots in colonial extraction that today is leaving millions of coffee farmers impoverished. Or, at least, that’s what many specialty coffee companies would like you to believe. The truth is a lot less rosy. In this final episode of A History of Coffee, Jonathan and James explore where the specialty coffee movement came from, whether it will succeed in arresting coffee’s race-to-the-bottom, and look into the future to understand what might be the future of coffee. Visit Jonathan’s Instagram (https://bit.ly/37eMS3F) and Twitter (https://bit.ly/3jNr9ou) & James’ Filter Stories Instagram (https://bit.ly/2Mlkk0O) and Twitter (https://bit.ly/3baTsJk) Help other people find the show by leaving a review on... Apple Podcasts: http://apple.co/3jY42aJ Castbox: http://bit.ly/38sXdcH Read Jonathan’s book, ‘Coffee: A Global History’ here: https://amzn.to/3dihAfU Listen to other coffee documentaries on James’ Filter Stories podcast: https://bit.ly/3ajoT5e Music featured in this episode: La Traviata, Brindisi (Verdi) by MIT Symphony Orchestra: https://bit.ly/3eGUsIf Infant Holy, Infant Lowly by Ann Alee: https://bit.ly/2SKlaY6 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. How does Perfect Moose detect what kind of milk is in the pitcher? Click here to find out. What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off. What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

2021. 05. 13.

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47분

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