Filter Stories - Coffee Documentaries

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 - https://bit.ly/2Mlkk0O Write a review on Apple Podcasts - https://apple.co/3sf87MV Leave a 5 star rating on Spotify - https://spoti.fi/3yHkjcV 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 - https://bit.ly/3EEpuxN Marco Beverage Systems - https://bit.ly/3T2YDzY Trabocca - https://bit.ly/3Tjn8bV Eversys - https://bit.ly/3CBkp6X Oatly - https://bit.ly/3exvlKS Fiorenzato - https://bit.ly/3T3nmUQ 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.   Visiting World of Coffee San Diego? Pull a shot on the gorgeous Slayer Steam Single What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

A newer, updated version of this episode is out — listen here instead! ----- Water really matters when you’re brewing coffee. Different waters can dramatically change how a single coffee will taste. But what is the right water for the best coffee? In this episode I will give you the answer, but I will first take you back billions of years to tell you the story of a single mineral and how it's responsible for making our coffees taste lame. Because here’s the thing: water science is chemistry, and chemistry is very complicated and easily forgettable. But with a great story, I’m hoping you’ll remember! In the second half, I show you why Christopher Hendon’s book Water for Coffee made a big splash in the coffee community, but also why some academic chemists are critical of the book, and how this all manifested in the creation of the Specialty Coffee Association’s Water Quality Handbook. And, to cap it all off, I offer you some environmentally conscious ways to get hold of good water for coffee, so your coffee brews can finally explode in flavour. —--- Please spread the word about The Science of Coffee! Follow me on Instagram and tag me in an Instagram story - https://bit.ly/2Mlkk0O Write a review on Apple Podcasts - https://apple.co/3sf87MV Leave a 5 star rating on Spotify - https://spoti.fi/3yHkjcV Discover this episode’s sponsor BWT’s water filtration products. I use their Penguin cartridges (http://bit.ly/3Xiuq2a) and cafes can use their BestAqua ROC (https://bit.ly/3EPLIx9) Read Marcia Bjornerud’s amazing book, Reading The Rocks: https://bit.ly/3EQIYj4 Want more to listen to more documentary podcasts about coffee? Check out Filter Stories - https://bit.ly/3zb5vnO Want to go deeper into water chemistry? SCA’s Water Quality Handbook: https://bit.ly/3TyWM5X BWT White Paper on the effects of magnesium (German): https://bit.ly/3TqOFbq How to add magnesium to your soft water out of the tap (scroll to bottom): https://bit.ly/3s5WYOm Christopher Hendon’s Water for Coffee: https://amzn.to/3Tbo3LS Certificate of Advanced Studies at Zurich’s Coffee Excellence Center online course: http://bit.ly/3xlIOel Read ‘The Craft and Science of Coffee’: https://bit.ly/3zb7bN8 Barista Hustle's Water course - https://bit.ly/3z8zSKA James Hoffman's water video - https://bit.ly/3Duxn8f Connect with my very knowledgeable guests: Samo Smrke - LinkedIn (https://bit.ly/3EKrjtg) and Instagram (https://bit.ly/3IdrfRz) Chahan Yeretzian - Linkedin (https://bit.ly/3S4emO1) Frank Neuhausen - LinkedIn (https://bit.ly/3gg4Fie) Marcia Bjornerud - Academic profile (https://bit.ly/3eCYuEi) Christopher Hendon - LinkedIn (https://bit.ly/3EXULMe) and Instagram (https://bit.ly/3eAUuo3) The Science of Coffee is made possible by these leading coffee organisations: BWT Water and More - https://bit.ly/3EEpuxN Marco Beverage Systems - https://bit.ly/3T2YDzY Trabocca - https://bit.ly/3Tjn8bV Eversys - https://bit.ly/3CBkp6X Oatly - https://bit.ly/3exvlKS Fiorenzato - https://bit.ly/3T3nmUQ 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.   Visiting World of Coffee San Diego? Pull a shot on the gorgeous Slayer Steam Single What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

The Science of Coffee is a journey into coffee's hidden microscopic secrets to help you make even better coffee at home. Across six episodes, documentary maker and coffee professional James Harper takes you deep into the world of water for coffee, coffee extraction, plant genetics, espresso technology, latte foam and sonic seasoning. Subscribe to The Science of Coffee here: https://bit.ly/3TdDnHO The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories. Follow James on Instagram: https://bit.ly/2Mlkk0O Listen to Filter Stories: https://bit.ly/3zb5vnO The Science of Coffee is made possible by these leading coffee organisations: BWT Water and More Marco Beverage Systems Trabocca Eversys Oatly Fiorenzato 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.   Visiting World of Coffee San Diego? Pull a shot on the gorgeous Slayer Steam Single What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

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 special 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 Sign up for the 2022 Barista League's High Density (free!) conference here: https://bit.ly/3BjAI78 Read Stuart McCook’s excellent book, Coffee Is Not Forever: https://bit.ly/3320rob And follow his Instagram: https://bit.ly/3sJ2OVI Follow Hansa Coffee on Instagram: https://bit.ly/3sOyLfr Listen to James’ stories about El Salvador here: 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 A massive thanks to Lawrence Goldberg of Hansa Coffee, Ajantha Palihawadana, Professor Stuart McCook and Harm van Oudenhoven. 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.   Visiting World of Coffee San Diego? Pull a shot on the gorgeous Slayer Steam Single What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

Would you ever pay £75 for 100g of coffee beans? Today I'm sharing the most popular episode from Adventures in Coffee, a sister podcast to Filter Stories that I co-created. I'd love to know what you thought of these Adventures in Coffee episodes so we can make an even better show for series 2. Just drop your thoughts in this 5 minute survey here: http://bit.ly/AIC_Survey You can listen to more episodes from Adventures in Coffee here: https://bit.ly/300V4jS 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.   Visiting World of Coffee San Diego? Pull a shot on the gorgeous Slayer Steam Single What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

Today I'm sharing the story of a coffee drinker, Jools Walker, and how coffee helped her complete an inner journey. Listen to more episodes from Adventures in Coffee here: https://bit.ly/300V4jS Read Jool's book, Back In The Frame: https://amzn.to/2NTbb0r Piano music written and performed by James Harper. 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.   Visiting World of Coffee San Diego? Pull a shot on the gorgeous Slayer Steam Single What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

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. 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) & 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 the bonus episode on the ‘A History of Coffee’ podcast channel: http://bit.ly/2NArChO 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 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.   Visiting World of Coffee San Diego? Pull a shot on the gorgeous Slayer Steam Single What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

When was the last time you bought a coffee that was Fairtrade certified? Certifications make it easy for consumers to put their ethics into practice. But, hidden beneath the glossy sticker is a maze of complications and paradoxical outcomes. In this fifth episode of A History of Coffee, Jonathan and James explore where coffee certifications came from, how they tried to stop coffee’s devastating race to the bottom and assess whether they succeeded. 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) & 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 Future episodes are already out on the ‘A History of Coffee’ podcast channel: http://bit.ly/2NArChO 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.   Visiting World of Coffee San Diego? Pull a shot on the gorgeous Slayer Steam Single What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

How do you drink your instant coffee? If you’re like most of the world, you fill your mug with milk and sugar to sweeten the taste. By adding milk and sugar to your instant, you helped bring new growers - and consumers - into coffee, but arguably contributed to a crisis that left hundreds of thousands of people malnourished. In this fourth episode of A History of Coffee, Jonathan and James explore how the popularity of instant coffee dramatically alters the balance of power amongst coffee growing countries. Coffee as a global commodity takes on a life of its own, sweeping millions of farmers into a race to the bottom. 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) & 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 Future episodes are already out on the ‘A History of Coffee’ podcast channel: http://bit.ly/2NArChO Coffee and brewing equipment featured in this episode 1930 and 2020 “World Blend” roasted by Smiths Coffee (UK): http://bit.ly/3rtR2g1 Comandante hand grinder: http://bit.ly/3qmTSCN Sage electric grinder: http://bit.ly/2Zf3NyC 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.   Visiting World of Coffee San Diego? Pull a shot on the gorgeous Slayer Steam Single What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

A hundred years ago one Brazilian man owned so many coffee trees he could fill every inch of a European country with them. But why does Brazil grow so much? And who is drinking these lakes of caffeine? In this third episode of A History of Coffee, Jonathan and James explore how industrialisation dramatically and permanently strips away Brazil’s forests, and why coffee becomes a part of the American dream. 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’. Stay tuned for the upcoming Instagram live session where we unpack how the British produced coffee in Sri Lanka, and why so many Indians die. 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 Future episodes are already out on the ‘A History of Coffee’ podcast channel: http://bit.ly/2NArChO Coffee and brewing equipment featured in this episode: Marcelo Carvalho Ferraz, Boa Vista, Dom Viçoso. Roasted by Supremo (Germany): http://bit.ly/37UW79u Comandante hand grinder: http://bit.ly/3qmTSCN Sage electric grinder: http://bit.ly/2Zf3NyC 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.   Visiting World of Coffee San Diego? Pull a shot on the gorgeous Slayer Steam Single What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.