Coffee Podcasts

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頻道・共 4 個節目

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食物

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食物

食物

2023/02/07更新

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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30 分鐘
2022/10/25

2) Coffee Extraction

How you brew your coffee dramatically affects what you taste. And I do mean dramatic! Brewing up the same bag of coffee beans can taste like a slice of heaven, or a slap in the face. So, what exactly is happening at a microscopic level when water swirls through coffee grinds? Why does boiling water extract certain flavours, while letting the kettle cool for five minutes make it taste markedly different? In this episode, we dive deep into the academic research conducted at the UC Davis Coffee Center so you can choose your flavour adventure: Do you like your coffees when they’re a sour bomb? A floral caress on the lips? A smokey drag on a pipe? Or a treacle of sweet syrup? We also explore why it can be so difficult getting the same flavours from the same beans consistently. And finally, I equip you with tools so you can begin finding your perfect brew. —--- 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 Explore this episode’s sponsor Marco Beverage Systems SP 9 brewer and how it delivers consistent brews in the cafe (https://bit.ly/3Tgh18r) Listen to the Adventures in Coffee episode about making dramatically different brews using the Aeropress: https://bit.ly/3TghsQ7 Want more to listen to more documentary podcasts about coffee? Check out Filter Stories - https://bit.ly/3zb5vnO Want to go deeper into coffee extraction? Mackenzie Batali’s fractionation research - https://bit.ly/3CFnvH0 UC Davis’ brewing control chart research - https://bit.ly/3CLoiGz Take courses on coffee brewing with the Specialty Coffee Association - https://bit.ly/3EQFoVV Study at the UC Davis Coffee - https://bit.ly/3TwSgod Read ‘The Craft and Science of Coffee’ - https://bit.ly/3zb7bN8 Connect with my very knowledgeable guests: Samo Smrke - LinkedIn (https://bit.ly/3EKrjtg) and Instagram (https://bit.ly/3IdrfRz) Bill Ristenpart - Academic profile (https://faculty.engineering.ucdavis.edu/ristenpart/) Mackenzie Batali - LinkedIn (https://bit.ly/3s7VRxr) Peter Giuliano - LinkedIn (https://bit.ly/3yT66tv) Danny Pang - LinkedIn (https://bit.ly/3Sd9mqq) David Walsh - LinkedIn (https://bit.ly/3VEH7Uo) 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: https://bit.ly/2NArChO 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.

2022/10/25

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53 分鐘
2025/02/03

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 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.

2025/02/03

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45 分鐘
2月9日

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.

2月9日

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49 分鐘
2023/04/17

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. 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.

2023/04/17

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45 分鐘
2023/04/17

2) A Lasting Stain: Haiti, Colonialism and Coffee

Haiti was once the biggest, most profitable coffee growing region in the world. But today Haiti is one of the world’s poorest nations where you can’t get a bag of Haitian beans delivered to Berlin in a week for love nor money. In this second episode of Series Two of A History of Coffee, we show you how colonialism and racism dragged Haiti into poverty, and the role of coffee at the centre of it. Be warned: this episode contains graphic descriptions of violence. 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.

2023/04/17

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48 分鐘
2022/05/31 · 附贈內容

BONUS: Coffee’s Ticking Time Bomb

We have an exciting announcement....AND, a story about Sri Lanka and coffee history we think you're really going to like. Sri Lankan coffee has delicious notes of chocolate and caramel. But it’s basically impossible to find, and we’re going to bet you’ve never drank it. But that's really odd, because Sri Lanka has the perfect climate to grow coffee, and was once one of the biggest coffee growing countries in the world. But Sri Lanka was the victim of an ecological ticking time bomb. And this bomb is still ticking, and is going to explode again. In this episode of Adventures in Coffee, producer James Harper takes co-hosts Scott and Jools on an adventure back in time, across Ethiopia, Yemen, Sri Lanka to trace the origins of this ticking bomb, and what it’s going to take to defuse it. — Subscribe to Adventures in Coffee here: https://bit.ly/300V4jS Listen to Jonathan's guest appearance on negative coffee advertising here: https://bit.ly/3uOXYc0 Read Stuart McCook’s excellent book, Coffee Is Not Forever: https://bit.ly/3320rob Listen to James’ stories about El Salvador on his Filter Stories channel: https://spoti.fi/3Lcnuhg Help other people find the show by leaving a rating on Spotify: https://spoti.fi/3JYduHY Help others find the show by creating a screengrab of this episode on your podcast player and sharing it on your Instagram stories. Tag us and we’ll reshare it! Scott Bentley / Caffeine Magazine: https://bit.ly/3oijQ91 Jools Walker / Lady Velo: http://bit.ly/39VRGew James Harper / Filter Stories: https://bit.ly/2Mlkk0O Read Jonathan’s book, ‘Coffee: A Global History’ here: https://amzn.to/3dihAfU A massive thanks to Lawrence Goldberg of Hansa Coffee, Ajantha Palihawadana, Professor Stuart McCook and Harm van Oudenhoven. 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.

2022/05/31 · 附贈內容

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46 分鐘
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 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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29 分鐘
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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47 分鐘
2021/09/14

Latte Art: A Beginner's Guide

Prepare to make milk magic in your kitchen ... we're taking you on a journey towards becoming a latte art pro at home! The best bit? You won't need loads of fancy equipment to achieve this - the tools you have in your kitchen right now will get you there... even a bottle of dishwashing detergent is your friend on this one! First, Jools hops on the line with ‘friendly internet barista’ and coffee social media megastar Morgan Eckroth (aka @Morgandrinkscoffee) to get the lowdown on how to froth your milk to microfoam perfection. Then, Scott calls up Heidi Philip-Smith, a four-time UK Latte Art Finalist, to find out how to pour your now perfectly frothed milk into simple yet stunning patterns. ****** Discover how much CO2 is produced in each litre of Oatly compared to cow's milk: http://bit.ly/3aidSA3 Help other people find the show by leaving a review on Apple Podcasts: http://apple.co/39iTRdk Follow us on Instagram! Scott Bentley / Caffeine Magazine: https://bit.ly/3oijQ91 Jools Walker / Lady Velo: http://bit.ly/39VRGew James Harper / Filter Stories: https://bit.ly/2Mlkk0O And our lovely guests: Morgan Eckroft on Instagram: https://bit.ly/3nuXO6e Heidi Philip-Smith on Instagram: https://bit.ly/3CdnqZn

2021/09/14

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32 分鐘

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