#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
#19: Botanical Awareness, Tea Fermentation & Processing with Aurora Prehn
For those who know, it may not come as a surprise when I share how much I love tea. But professionally, today is the day I come out of the tea closet. I drink logarithmic levels of tea compared to cof...
2 Kesä 202046min
#18: Anaerobic Fermentation: Building Our Coffee Vocabulary
In today's Making Coffee Podcast episode, we're taking a deep dive into anaerobic fermentation and how language reflects values. Specialty coffee is a young industry. In the consumer space we have on...
19 Touko 202031min
#17: Coffee Photography, Marketing and Consent
Today's Making Coffee Podcast episode is a continuation of the theme of coffee pickers and their role in quality. In the previous episode I shared my surprisingly difficult experience trying to source...
5 Touko 202031min
#16: The Elusive Search for Red Ripe Coffee Cherry
Today's episode is part 1 of a 2 part series talking about the people who pick our coffee. In episode 15 we went deeply into how a molecule of sucrose in the coffee cherry pulp becomes a flavor compo...
21 Huhti 202029min
