Coffee’s Ticking Time Bomb

Coffee’s Ticking Time Bomb

Sri Lankan coffee has delicious notes of chocolate and caramel. But it’s basically impossible to find, and we’re going to bet you’ve never drank it. But that's really odd, because Sri Lanka has the perfect climate to grow coffee, and was once one of the biggest coffee growing countries in the world. But Sri Lanka was the victim of an ecological ticking time bomb. And this bomb is still ticking, and is going to explode again. In this special episode of Adventures in Coffee, producer James Harper takes co-hosts Scott and Jools on an adventure back in time, across Ethiopia, Yemen, Sri Lanka to trace the origins of this ticking bomb, and what it’s going to take to defuse it. — Subscribe to Adventures in Coffee here: https://bit.ly/300V4jS Sign up for the 2022 Barista League's High Density (free!) conference here: https://bit.ly/3BjAI78 Read Stuart McCook’s excellent book, Coffee Is Not Forever: https://bit.ly/3320rob And follow his Instagram: https://bit.ly/3sJ2OVI Follow Hansa Coffee on Instagram: https://bit.ly/3sOyLfr Listen to James’ stories about El Salvador here: https://spoti.fi/3Lcnuhg Help other people find the show by leaving a rating on Spotify: https://spoti.fi/3JYduHY Help others find the show by creating a screengrab of this episode on your podcast player and sharing it on your Instagram stories. Tag us and we’ll reshare it! Scott Bentley / Caffeine Magazine: https://bit.ly/3oijQ91 Jools Walker / Lady Velo: http://bit.ly/39VRGew James Harper / Filter Stories: https://bit.ly/2Mlkk0O A massive thanks to Lawrence Goldberg of Hansa Coffee, Ajantha Palihawadana, Professor Stuart McCook and Harm van Oudenhoven. 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.

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Episoder(78)

Coffee Quality, Part 1: The birth of specialty coffee flavours

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

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

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

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

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

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 202526min

Farm to port: why specialty costs more

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

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

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

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