#27: Searching for the Escape Velocity of Coffee–w/ Mark from Finca Rosenheim
We usually hear about coffee from roasters or even people like me, who work with coffee producers but we are not producers ourselves. One of my podcast goals is to bring you directly to the source. Wh...
3 Marras 20201h 12min
#26: Do Coffee Trees Talk? How Underground Fungi Affect Coffee Quality
What is left behind when coffee moves to new locations. What is the trade off for innovation? This episode looks at what else we potentially leave behind when we introduce new plant material to non-n...
20 Loka 20201h 2min
#25: A California Coffee Farm & Native vs. Local Yeasts
This week I want to talk to you about where native coffee yeast come from. If you are concerned about coffee flavor manipulation by yeast, I hope by the end of the episode you have a broader understa...
6 Loka 202050min
#24: Tea and Coffee: Conscious Uncoupling w/ Aurora Prehn
Aurora is back for another tea chat. Unfortunately I think coffee and tea are often lumped together in similar categories but they have very different histories and I think it’s worth trying to de-co...
10 Elo 20201h 3min
#23: Tasting Authenticity—When Different Countries Have Similar Flavor Profiles
What happens when the best in the world can't tell if a wine comes from the Willamette Valley in Oregon or Burgundy, France? What happens when the experts can't tell if the bubbles are from Champagne ...
28 Heinä 202051min
#22: Terroir—Part II: Yeast, Bacteria & Transparent Coffee Processing
Welcome to the next installment of terroir in coffee. This one little word contains a whole world of history and has an important role in the economic viability of certain agricultural products. After...
14 Heinä 202057min
#21: Terroir—Part I: The Soil, The Science & The Human Element
I'm so excited for you to join me in this discussion about terroir. Terroir comes from latin, for terra - soil. Also translated as land, or “taste of the land”. Terroir is predominantly a wine concep...
30 Kesä 202042min
#20: Listener Q&A: Slow vs Fast Fermentations, Adding Foreign Yeast, & Post Harvest Effect on Density
Have you ever wondered what would happen if you introduced foreign yeast and bacteria into a coffee farm? Or maybe you're curious if we can speed up a long fermentation by warming it up. How does post...
16 Kesä 202039min
