Equal Parts Coffee Podcast

Jack Clark and Nic Bilderback

Industry interviews, gear reviews & education Hosted by Jack Clark & Nic Bilderback Named after the cortado. Obviously equalpartscoffee.com

  1. Home Espresso Has Always Been a Compromise. Fellow Changed That | Nick Terzulli | Ep. 34

    Mar 24

    Home Espresso Has Always Been a Compromise. Fellow Changed That | Nick Terzulli | Ep. 34

    Nick Terzulli didn't set out to reinvent home espresso. He started with a latte at Sightglass, a honeymoon in Barcelona, and a medical engineering background he couldn't stop applying to coffee problems. Now, as VP of R&D at Fellow, he's the person behind one of the most talked-about espresso machines to hit the market in years — the Espresso Series 1. In this episode, Nick breaks down the boosted boiler architecture that makes the Series 1 tick, why shot-to-shot consistency has been the white whale of home espresso, and how building the Aiden brewer laid the foundation for everything that came after. He also gets into burr design, why unimodal isn't always better, and what it actually takes to bring a product from a blank piece of paper to thousands of people's countertops. Find Nick: Instagram: @nicholasnumbers LinkedIn: Nicholas Terzulli Equal Parts Coffee is a podcast about the people, gear, and ideas shaping specialty coffee. New episodes drop every other week. Subscribe so you don't miss one. 0:00 Intro 0:40 Welcome & Guest Introduction 1:14 What Nick Does at Fellow 1:53 How Nick Got Into Specialty Coffee 3:30 From Coffee Lover to Coffee Engineer 8:24 First Espresso Machine 9:42 Was Espresso Always in Fellow's Roadmap? 17:17 How Aiden Influenced Series 1 18:40 The Boosted Boiler Explained 21:39 The Challenge of 120V Home Espresso 22:17 Designing Three Machines 24:06 Fellow's Growth as a Company 27:22 Series 1 Dev Time 34:44 For the Casual Home Barista 38:21 Designing for Everyone 41:38 Shot-to-Shot Consistency 44:40 Reliability & Longevity 48:21 Repairability & Refurbishment Facility 54:19 Unimodal vs Bimodal Grind Distribution 57:41 The Hardest Thing Nick Has Done 1:02:08 Rapid Fire 1:06:27 Wrap Up & Where to Find Nick

    1h 8m
  2. 32 - The Coffee Trend Competitions Are Banning

    Feb 23

    32 - The Coffee Trend Competitions Are Banning

    Podium Coffee Club - https://tidd.ly/4qo2NCs Co-fermentation has exploded in the coffee industry. Farmers are fermenting coffee with fruits, hops, and exotic yeasts to create wild new flavors. Some see it as innovation that helps farmers add value to their crops. Others see it as a shortcut that's damaging the pursuit of natural coffee excellence. The debate got real when Best of Panama 2024 outright banned all co-fermented and infused coffees from competition. So what's really going on? Is this the future of specialty coffee, or are we losing something important? We break down co-fermentation vs infusion, the farmer economics, competition implications, and our honest take after tasting dozens of these experimental coffees. We're drinking Colombia Galaxy Hops Co-ferment from Freelance Coffee. - freelancecoffeeproject.com Want to experience award-winning coffees like the one we're drinking in this episode? Podium Coffee Club is a monthly subscription that sends you coffees exclusively from roasters who've won championships and competitions. Every coffee has been recognized for excellence, so you're guaranteed something special each month. It's how we discover incredible roasters we might never find otherwise. Sign up using our link and support the podcast https://tidd.ly/4qo2NCs Let us know what's your take on co-ferments? Are you team innovation or team purist? 👇 0:00 Industry Standards 0:31 What We're Drinking 3:38 Podium Coffee Club 8:04 What Is Co-Fermentation? 10:03 Fermentation Refresher 21:00 Co-Fermentation vs. Infusion 27:37 Pros & Cons 38:12 Consumer Perspective & Transparency 42:44 Co-Ferments in Competition 44:46 Purist Philosophy & Industry Direction 53:47 Listener Questions

    55 min
  3. 31 - We Need to Talk About What's In Your Coffee

    Feb 9

    31 - We Need to Talk About What's In Your Coffee

    Podium Coffee Club - https://tidd.ly/4qo2NCs Want to experience award-winning coffees like the one we're drinking in this episode? Podium Coffee Club is a monthly subscription that sends you coffees exclusively from roasters who've won championships and competitions. Every coffee has been recognized for excellence, so you're guaranteed something special each month. It's how we discover incredible roasters we might never find otherwise. Sign up using our link and support the podcast Companies are claiming "mold-free" and "mycotoxin-free" coffee, implying that regular coffee is contaminated with dangerous toxins that survive roasting and are slowly poisoning you. But is any of this actually true? We examined lab tests comparing cheap grocery store coffee, specialty coffee, and "certified mold-free" brands. What we found about mycotoxin levels might surprise you. The question is: should you be worried about what's in your daily brew, or is this just expensive marketing preying on health-conscious consumers? We're drinking: Goshen Coffee Roasters Colombian co-fermented with wine yeast and lychee Thank you to James Hoffmann for conducting the lab testing we reference. Studies  Determination of potentially mycotoxigenic fungi in coffee: https://pmc.ncbi.nlm.nih.gov/articles/PMC6049681/ 0:00 - Intro 1:45 - What We're Drinking 2:31 - Co-Fermented Coffee  9:49 - Is Your Coffee Moldy? 10:32 - The Mold Marketing Trend 13:34 - What Are Mycotoxins? 15:41 - Mold Survives Roasting 19:02 - James Hoffman's Testing 22:28 - Results 25:20 - Specialty Coffee Standards 28:00 - Coffee Storage & Freshness 35:04 - Final Verdict on Mold 45:30 - Outro

    47 min
5
out of 5
11 Ratings

About

Industry interviews, gear reviews & education Hosted by Jack Clark & Nic Bilderback Named after the cortado. Obviously equalpartscoffee.com

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