Freshness and Grinding, Part 2: How grinders work deep inside

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 sizes on flavour. If you’re a home coffee lover, you could easily spend thousands of dollars on your coffee grinder. But after diving deep into the R&D of grinder manufacturing, I learned that after a certain point spending more probably won’t produce a better tasting cup of coffee for you! --------- Please spread the word about The Science of Coffee! Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter. Write a review on Apple Podcasts Follow me on Instagram and tag me in an Instagram story Leave a 5 star rating on Spotify Explore Mahlkönig’s range of world leading grinders, trusted by baristas globally. Go deeper into the world of grinding Take Barista Hustle’s Advanced Espresso course Learn from Lance Hedrick where the sweet spot is for buying a coffee grinder Get super nerdy with Jonathan Gagne’s writings on grinding Read up on Samo Smrke’s work on coffee fines Connect with my very knowledgeable guests Arnaldo Rodrigues - LinkedIn Luca Lange - LinkedIn Chris Meier - LinkedIn Dario Burger - Instagram 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. 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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Coffee Roasting, Part 2: Roasting made easy

Coffee Roasting, Part 2: Roasting made easy

Roasting coffee can be maddening. Just 4° Celsius is enough to make the same green beans taste distinctly different! And there are so many things roasters can play around with: temperature, time, fan ...

12 Helmi 202446min

Coffee Roasting, Part 1: How heat transforms coffee beans

Coffee Roasting, Part 1: How heat transforms coffee beans

What flavours do you want from your coffee? Every coffee bean begins its life green. And if you brewed it up without first roasting it, you’d get a yellow-green cup of grass-flavoured water. But, as...

29 Tammi 202437min

Smell and Taste, Part 2: Are you and me tasting the same flavours?

Smell and Taste, Part 2: Are you and me tasting the same flavours?

Ever wonder why you and your friends can taste the same coffee, but you can’t agree on the flavour notes? Join me as I explore this metaphysical mystery! I speak with leading scientists and ask: are...

15 Tammi 202439min

Smell and Taste, Part 1: How to be a better coffee taster

Smell and Taste, Part 1: How to be a better coffee taster

So you’ve just taken a sip of a very rare coffee, and flavours of passion fruit explode in your mouth. But here’s the thing: that flavour of passion fruit is not coming from your mouth. It’s not even...

8 Tammi 202444min

Introducing: Season 2 of The Science of Coffee

Introducing: Season 2 of The Science of Coffee

We're back with another series of The Science of Coffee! Across 10 science stories, narrative audio producer and coffee professional James Harper takes you on a journey into coffee's hidden microscop...

2 Tammi 20242min

4) Just Friends? America’s love affair with coffee

4) Just Friends? America’s love affair with coffee

America is coffee-obsessed. From Central Perk’s red couch being the centre of major plot twists in Friends to the fact the average American drank more than two cups a day. And the conventional explan...

29 Touko 202344min

3) Espresso Lungo: The slow road to Italy’s democratic espresso culture

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, t...

15 Touko 202344min

2) A Lasting Stain: Haiti, Colonialism and Coffee

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 i...

1 Touko 202347min

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