Filter Stories - Coffee Documentaries13 Apr 2021

4) A Dark Bitter Powder

How do you drink your instant coffee? If you’re like most of the world, you fill your mug with milk and sugar to sweeten the taste. By adding milk and sugar to your instant, you helped bring new growers - and consumers - into coffee, but arguably contributed to a crisis that left hundreds of thousands of people malnourished. In this fourth episode of A History of Coffee, Jonathan and James explore how the popularity of instant coffee dramatically alters the balance of power amongst coffee growing countries. Coffee as a global commodity takes on a life of its own, sweeping millions of farmers into a race to the bottom. A History of Coffee is a collaboration between James Harper of the Filter Stories - Coffee Documentaries podcast and Jonathan Morris, Professor of History and author of ‘Coffee: A Global History’. Visit Jonathan’s Instagram (https://bit.ly/37eMS3F) and Twitter (https://bit.ly/3jNr9ou) & James’ Filter Stories Instagram (https://bit.ly/2Mlkk0O) and Twitter (https://bit.ly/3baTsJk) Help other people find the show by leaving a review on... Apple Podcasts: http://apple.co/3jY42aJ Castbox: http://bit.ly/38sXdcH Read Jonathan’s book, ‘Coffee: A Global History’ here: https://amzn.to/3dihAfU Future episodes are already out on the ‘A History of Coffee’ podcast channel: http://bit.ly/2NArChO Coffee and brewing equipment featured in this episode 1930 and 2020 “World Blend” roasted by Smiths Coffee (UK): http://bit.ly/3rtR2g1 Comandante hand grinder: http://bit.ly/3qmTSCN Sage electric grinder: http://bit.ly/2Zf3NyC 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.

Denne episoden er hentet fra en åpen RSS-feed og er ikke publisert av Podme. Den kan derfor inneholde annonser.

Episoder(78)

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 Des 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 Jul 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 Jul 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 Jul 202543min

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

14 Jul 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 Jun 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 Jun 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 Mai 202539min