Filter Stories - Coffee Documentaries25 Maalis 2024

What Is Good Science? Part 1: How to brew coffee like a scientist

Should you rinse your filter paper before making a filter coffee? Almost everybody in coffee internet says you should. But what if most of coffee internet was wrong? In this episode, I show you how I try to answer this question like a professional sensory scientist would. It’s hard. It’s frustrating. But ultimately, it’s worth it because I end up saving seven days of my life left on earth! Please spread the word about The Science of Coffee! Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Bring out vibrancy in your coffee with BWT’s magnesium water filters for the home and cafe Dive deeper into sensory science methodologies Take Becky Bleibaum's free introductory sensory science course! Set up a triangulation yourself with DragonflySci’s worksheets Understand Rose Marie Pangborn’s three step process better with Morten Münchow (“Pangborn’s Razor”) Do a Certificate of Advanced Studies with the Coffee Excellence Centre Connect with my very knowledgeable guests Morten Munchow - Coffee Mind website Becky Bleibaum - LinkedIn Samo Smrke - Instagram Sophie Vo - LinkedIn The Science of Coffee is made possible by these leading coffee organisations: BWT Water and More Marco Beverage Systems ROEST Sustainable Harvest Mahlkönig The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories 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. See the Mikafi countertop roaster at the Thermoplan stand (6637) at World Of Coffee Brussels. Not attending? See it here. 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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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...

8 Joulu 202523min

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 ...

28 Heinä 202525min

The two ingredients in water that ruin your coffee, and the ancient story behind them

550 million years ago, earth was perfect. We had perfect water for coffee AND we were living in a vegetarian paradise! But then Earth changed—violently. The planet shifted from a peaceful, plant-eat...

28 Heinä 202538min

Getting great water for coffee, step-by-step. Part 2: How to measure and treat your water

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 202543min

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

14 Heinä 202526min

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

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

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