Coffee Podcasts

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Canal • 4 programas

Gastronomia

Gastronomia

Mensalmente
História

História

Bimensalmente
Ciência

Ciência

Duas vezes por mês
Gastronomia

Gastronomia

Atualizado a 07/02/2023

5/01

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.

5/01

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50 min
-4 DIAS

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.

-4 dias

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49 min
08/12/2025

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 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.

08/12/2025

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24 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. 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.

10/03/2025

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48 min
17/02/2021

1) A Five Gun Salute to the Origins of Coffee

Here’s a surprising fact: coffee was only invented around the time Michelangelo was chiselling his statue of David. Why did it take so long for humans to invent the cup of coffee? In this first episode of A History of Coffee, Jonathan and James unpack how humans figured out that delicious flavours were contained in the roasted seeds of a coffee tree’s cherries. The answer has nothing to do with dancing goats...but, in some ways, it has everything to do with a shepherd in the forests of Ethiopia. Press Subscribe so you don't miss future episodes! Watch James and Jonathan bust coffee myths at the Barista League's High Density conference, for free: http://bit.ly/3pxtlSa A History of Coffee is a collaboration between James Harper of the Filter Stories - Coffee Documentaries podcast and Jonathan Morris, Professor of History and author of ‘Coffee: A Global History’. Visit Jonathan’s Instagram (https://bit.ly/37eMS3F) and Twitter (https://bit.ly/3jNr9ou) to see Ethiopian coffee ceremonies and historical interpretations of Kaldi. Explore James’ Filter Stories Instagram (https://bit.ly/2Mlkk0O) and Twitter (https://bit.ly/3baTsJk) to marvel at ancient coffee growing techniques in the mountains of Yemen. 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 Coffee and brewing equipment featured in this episode: Ethiopia - Dimtu Tera Farm, Guji, Odo Shakiso. Roasted by 19 Grams (Berlin) Yemen - Hasan Al-Salool, Jewain village, West Haraz. Roasted by Darkwoods (UK) Comandante hand grinder Sage electric grinder 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.

17/02/2021

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39 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 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.

03/02/2025

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45 min
24/03/2025

The Speed of Heat: How to roast more coffee, faster!

To roast coffee faster, you need to turn up the heat….right? No! In this episode, we explore the three powerful methods of heat transfer that revolutionised roasting. We’ll journey from humble beginnings—when roasting three kilos took half an hour—to machines that now roast hundreds of kilos of coffee in the time it takes you to boil a kettle. But beans roasted at lightning speed look strange, and taste… well, you’ll find out. Join us as we test-drive an industrial tangential roaster where first crack remind me of fireworks crackers. We also see the whale-sized roaster so massive it’s worth you a Guinness World Record. We have the technology today to roast coffee faster than ever, so why aren’t we all roasting at recording-breaking speeds? --------------- 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 Check out the Probat roasters mentioned in this episode: Emmerich Spherical Roaster - "Pink Hydrant" Large ball roaster - “Sputnik in a pizza oven” G45 early drum roaster - “Old school steam train” Early tangential roaster Sample tangential roaster - "Shoebox" Neptune 4000, the largest drum roaster in the world! - "The whale" And there are lots of other specialty roasters from Probat I didn't have time to showcase, including their new hydrogen powered roasters. See them all for yourself!. Theodor von Gimborn's wikipedia page Go deeper into the science of roasting Read Mark Al-Shemmeri’s coffee roasting blog Do a Certificate of Advanced Studies with the Coffee Excellence Centre 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 Filter Stories on Instagram for my infographics Learn more about first crack on my episode Coffee Roasting, Part 1: How heat transforms coffee beans 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. 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.

24/03/2025

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52 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 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.

10/03/2025

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48 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 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.

16/02/2025

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47 min
28/07/2025

How specialty coffee woke up to water’s role in flavour

For the longest time, the coffee community only cared about water’s impact ruining espresso machine boilers and kettles. But what about water’s impact on coffee flavour? In this episode, I tell the story of how the specialty coffee community came to understand water chemistry: the pioneering work of the computational chemist Christopher Hendon and British roaster Maxwell Colonna-Dashwood, the genesis of the SCA’s Water Quality Handbook, and where we are today understanding the impact of minerals on our water. I strongly recommend listening to the two episodes before this one first: Getting great water for coffee, step-by-step & The two ingredients in water that ruin your coffee, and the ancient story behind them 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 Want to go deeper into water chemistry? Read the SCA’s Water Quality Handbook BWT White Paper on the effects of magnesium (German) Christopher Hendon’s Instagram where he’ll announce his new version of his book, Water for Coffee Do an online Certificate of Advanced Studies at the Coffee Excellence Centre Season 3 of The Science of Coffee is made possible by these leading coffee organisations: The Coffee Quest | BWT | TODDY | Algrano | Probat Note: this is a reworked version of my 2022 episode Water for Brewing Coffee, including portions of my 2024 episode How to think like a scientist, part 2. 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.

28/07/2025

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26 min

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