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...
3 Helmi 202545min
Introducing: Season 3 of The Science of Coffee
We’re back with another series of The Science of Coffee—and this time we’re diving even deeper into coffee’s hidden microscopic secrets! Over the past year, narrative audio producer and coffee profe...
27 Tammi 20252min
Freshness and Grinding, Part 2: How grinders work deep inside
Deep inside your coffee grinder, tiny changes can have massive consequences. This episode takes you deep inside Mahlkönig’s grinders to show you how coffee is ground and the importance of particle ...
6 Touko 202447min
Freshness and Grinding, Part 1: Protecting your coffee’s flavours
For your coffee to taste its best, it’s crucial you buy fresh roasts and grind fresh.… .….Or maybe not. When I began creating this episode, I was convinced that ‘fresh is best’. But, after delving i...
22 Huhti 202449min
What Is Good Science? Part 2: How to think like a scientist
In the last episode, I discovered that rinsing my Chemex filter papers was a waste of time! As a result I’ve managed to claw back over seven days of my life left on earth. But why stop there? The ...
8 Huhti 202455min
Organic Coffee, Part 2: Why don’t we see more organic coffee farms?
Farming coffee organically is amazing because soils are more alive, birds and insects are more plentiful, farmers avoid getting sick with agrochemicals. But, if it’s so great, why is less than 10% o...
13 Maalis 202441min
Organic Coffee, Part 1: The magic of soil
The world’s farming soils are deteriorating quickly. Conventional coffee farming where plants are grown using agrochemicals allowed farmers to reap huge harvests these last 70 years. But these agroch...
26 Helmi 202438min
