1) A Five Gun Salute to the Origins of Coffee

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. Future episodes are already out on the ‘A History of Coffee’ podcast channel! http://bit.ly/2NArChO 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 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: Ethiopia - Dimtu Tera Farm, Guji, Odo Shakiso. Roasted by 19 Grams (Berlin): https://bit.ly/3jQxRKv Yemen - Hasan Al-Salool, Jewain village, West Haraz. Roasted by Darkwoods (UK): http://bit.ly/3db7yxf 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. 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.

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Getting great water for coffee, step-by-step. Part 1: Alkalinity, hardness and why it matters

Getting great water for coffee, step-by-step. Part 1: Alkalinity, hardness and why it matters

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...

14 Heinä 202526min

Farm to port: why specialty costs more

Farm to port: why specialty costs more

Every time we open a bag of beautiful specialty coffee — like Erick Bravo’s from Finca El Chaferote in Huila, Colombia — we’re drinking something that’s been on a long journey.   And I mean long! Ove...

23 Kesä 202554min

Why one Colombian farmer chose specialty, and the other walked away

Why one Colombian farmer chose specialty, and the other walked away

I travel to Colombia’s Huila region to answer a question that’s puzzled me for years: if specialty coffee pays more, is better for the environment, and brews tastier cups—why don’t more farmers grow i...

9 Kesä 202546min

The hard business of selling beautiful coffee, part 2

The hard business of selling beautiful coffee, part 2

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 inst...

19 Touko 202539min

The hard business of selling beautiful coffee, part 1

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 inst...

19 Touko 202529min

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

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 be...

24 Maalis 202552min

Coffee Roasting: How baby plant food transforms into delicious coffee flavours

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 fla...

10 Maalis 202547min

Fruit juice or creamy almonds? Your guide to controlling cold brew flavors

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…   The...

16 Helmi 202546min

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