Coffee Podcasts

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Canal • 4 programas

Historia

Historia

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Gastronomía

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Ciencias

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Gastronomía

Gastronomía

07/02/2023

17/04/2023

1) It’s Just Coffee? How coffee houses changed the world

A coffee shop is a lot more than just a place to drink coffee. The seats and sofas encourage you to invite a friend, and chat. And chatting is powerful: ideas that emerge from these caffeine-fuelled conversations give birth to modern finance and even the founding of great artistic and scientific institutions. Meanwhile, other ideas threaten those in power, and have led to many attempts to ban coffeeshops (and even coffee itself!) these last 500 years. In the first episode of Series Two of A History of Coffee, we show you how the coffee shop changed the world, and we ask whether it still has what it takes to upend society. 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) 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.

17/04/2023

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45 min
HACE 4 DÍAS

Mother Coffee: The history and heritage of Ethiopia's wild coffee forests

Most coffee is grown on vast plantations using machines, pesticides and fertilisers. But in Ethiopia, coffee grows wild in humid forests surrounded by birds. And that wild coffee matters more than most of us realise. It is the genetic ‘library’ we can turn to find new varieties to help us keep coffee thriving in the face of climate change. But the communities who live alongside them and have safeguarded this genetic treasure often don’t earn enough from coffee to make preservation the obvious economic choice. Could a great story be the answer to earn higher premiums for these communities? Could that story be that all the coffee we drink today can actually be traced back to a single “mother tree” in Ethiopia? This episode is about the history of coffee in Ethiopia, how far back the evidence goes, what counts as evidence, and what we should celebrate (and pay for) when we buy “wild” Ethiopian coffee today. 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 Discover how James makes these Filter Stories episodes by subscribing to his Substack newsletter Enjoy James’ Standart article about Avicenna and the earliest (supposed) written reference to coffee Read the scientific paper pinpointing where wild coffee forests are in Ethiopia Follow Solomon Tselele's work through his Facebook page Learn more about the Ethiopian coffee ceremony on the Adventures in Coffee podcast 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’. Ethiopian forest sounds curtesy of George Vlad. Hear more nature sounds here. 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.

hace 4 días

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49 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 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.

08/12/2025

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30 min
13/05/2021

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.

13/05/2021

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47 min
22/04/2024

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

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. You’ll learn what it takes to store your coffee grounds unbelievably well. So well, that if you do it right, you will struggle to taste the difference between two month old coffee compared to those same beans freshly ground! But here’s the weirdest thing: Maybe, just maybe, you will prefer old coffee more than the fresh stuff. ---------- Please spread the word about The Science of Coffee! Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter. Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Explore Mahlkönig’s range of world leading grinders, trusted by baristas globally. Dive deeper into the science of coffee freshness Do a Certificate of Advanced Studies with the Coffee Excellence Centre Pick up a copy of the SCA’s Coffee Freshness Handbook Connect with my very knowledgeable guests Samo Smrke - Instagram 19 Grams Coffee Roasters in Berlin - Instagram Arnaldo Rodrigues - LinkedIn 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 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.

22/04/2024

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50 min
26/02/2024

Organic Coffee, Part 1: The magic of soil

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 you the organic farming tricks of Don Rufino, one of the region’s leading organic farmers. He nurtures the soil around his coffee trees using mountain microorganisms, a huge diversity of shade trees, attentive tree pruning, and very funky batches of homemade bug spray. The results speak for themselves: when I pick up a handful of his soil, it is moist, dense and writhing with life. Could these cultivation techniques be the answer to the coffee world’s declining soil health? Please spread the word about The Science of Coffee! Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter! Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Leave a 5 star rating on Spotify Dive deeper into organic coffee Explore Sustainable Harvest’s range of certified organic and Fairtrade coffees Are you a coffee farmer? Get in touch with Lalo Perez Varaona Check out Don Rufino’s organic cooperative, RAOS Connect with my very knowledgeable guests Lalo Perez Varaona - LinkedIn Tommie Hooft van Huysduynen - LinkedIn Alison Streaker - LinkedIn 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 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.

26/02/2024

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39 min
25/03/2024

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

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 saving seven days of my life left on earth! Please spread the word about The Science of Coffee! Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Bring out vibrancy in your coffee with BWT’s magnesium water filters for the home and cafe Dive deeper into sensory science methodologies Take Becky Bleibaum’s free introductory sensory science course! Set up a triangulation yourself with DragonflySci’s worksheets Understand Rose Marie Pangborn’s three step process better with Morten Münchow (“Pangborn’s Razor”) Do a Certificate of Advanced Studies with the Coffee Excellence Centre Connect with my very knowledgeable guests Morten Munchow - Coffee Mind website Becky Bleibaum - LinkedIn Samo Smrke - Instagram Sophie Vo - LinkedIn 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 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.

25/03/2024

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46 min
03/01/2023

4) Espresso Technology

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 years ago was awful in almost every way. Worst of all, if you gave that coffee to anybody on the street, nobody would say it’s even an espresso! But, over the decades, problems begat solutions that begat more problems that culminated in espresso machines like Eversys that produce gorgeous espressos at just the push of a button. And it’s got me wondering: what is the perfect espresso machine? How far can we go? But, before clicking play, be warned: this story gets explosive and bloody! ------- Please spread the word about The Science of Coffee! Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Leave a 5 star rating on Spotify Learn more about how Eversys espresso machines (this episode’s sponsor) produce high quality espressos Listen to my A History of Coffee podcast series with Prof. Jonathan Morris Want to listen to more documentary podcasts about coffee? Check out my other podcast, Filter Stories Pictures of the espresso machines featured in this episode Angelo Moriondo (1884, “Big water boiler with gnarly bits”) La Pavoni Ideale (1905, "Fire hydrant") Gaggia Tipo Classica (1947, “Lever”) Faema E61 (1961, “Retro 60s toaster”) Eversys (2022, “push button”) Want to go deeper into espresso machine technology? Coffee Technician Guild’s Educational Courses Barista Hustle’s The Espresso Machine course Read Prof. Jonathan Morris’ book ‘Coffee: A Global History’ Do your own coffee museum tour in Italy! MUMAC (Milan) Rancilio Officina 1926 (Milan) Accademia del Caffè Espresso (Florence) Connect with my very knowledgeable guests Jonathan Morris - Instagram Hylan Joseph - LinkedIn Giorgio Rancilio - LinkedIn Anna Cento - LinkedIn Carlos Gonzàlez - LinkedIn Silvia Bartoloni - LinkedIn Jonathan Besse - LinkedIn The Science of Coffee is made possible by these leading coffee organisations BWT Water and More Marco Beverage Systems Trabocca Eversys Oatly Fiorenzato Subscribe to A History of Coffee 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.

03/01/2023

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43 min
29/01/2024

Coffee Roasting, Part 1: How heat transforms coffee beans

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 eventually dark roasted flavours. This is the magic of coffee roasting! In this episode of The Science of Coffee, I show you a full roast in action on the ROEST P3000, taste how coffee flavours evolve from acidic to bitter, and speak to leading coffee roasting scientists to reveal the mind-bending chemical and physical transformations taking place. See for yourself Roest's innovative P3000 fully automatic roaster. Please spread the word about The Science of Coffee! Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Leave a 5 star rating on Spotify Connect with my very knowledgeable guests Mark Al-Shemmeri - LinkedIn Callum Gilmour - LinkedIn Veronica Balduc - LinkedIn Anja Rahn - LinkedInIldi Revi - LinkedIn Samo Smrke - Instagram Morten Münchow - Coffee Mind website 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 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.

29/01/2024

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38 min
14/07/2025

Getting great water for coffee, step-by-step. Part 2: How to measure and treat your water

Water massively impacts your coffee’s flavours. But most of us struggle to fix our water because water science is confusing… …until now! In this special collaboration with Lucia Solis (Making Coffee podcast), I guide her through the two most important concepts you need to understand to get great-tasting water for coffee: hardness and alkalinity. We go step-by-step through: • Why these concepts matter for coffee flavour and equipment • How to test your water at home • How to fix it, depending on what you’re working with These aren’t one of my usual narrative episodes—they’re a straightforward, practical guide to help you take control of your water. By the end of these episodes, you’ll be able to say: “I know what good water for coffee is and how to get it”. I hope it helps you as much as it helped Lucia. Check my website for all the visuals mentioned in this episode, including: SCA graph for excellent water (the “map”) Map of different water hardness across Paris My Berlin water report The nightmarish table of conversions… Results from my water tests in my Berlin studio Bottled water brands rated for their hardness and alkalinity 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 Resources mentioned in the episode: SCA’s Water Quality Handbook Hardness and alkalinity dripper testing kit (also good for keeping your fishies happy) BWT Penguin Filter Jug (what I used to use with the magnesium cartridges) BWT BestAqua ROC (what now I use) BWT BestBarista (for cafes) Create your own water by adding minerals to very soft or distilled water: JoJo Hersh’s simple calculator using epsom salts and bicarbonate of soda, and Barista Hustle’s more elaborate one. Want to go deeper into water chemistry? BWT White Paper on the effects of magnesium (German) Christopher Hendon’s book Water for Coffee Do an online Certificate of Advanced Studies at the Coffee Excellence Centre Read The Craft and Science of Coffee Barista Hustle's Water course Some water content on YouTube by James Hoffman and Lance Hedrick Season 3 of The Science of Coffee is made possible by these leading coffee organisations: 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.

14/07/2025

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43 min

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