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, timeless Italian coffee experience: Rich thick coffee, an affordable price and great theatre. But this Italian ritual is surprisingly young, so young that Howard Schultz was in school while some of it was being developed! In this third episode of Series Two of A History of Coffee, we show you why for most of Italy’s history, coffee was thin, expensive, dull to watch…and that’s if you were lucky enough to even be drinking the real stuff at all! A History of Coffee is a collaboration between documentary maker James Harper of the Filter Stories coffee podcast and Jonathan Morris, Professor of History and author of ‘Coffee: A Global History’. ----------- Don't miss future episodes by pressing the 'Subscribe' or 'Follow' button in your podcast player Please spread the word about A History of Coffee! Follow us on Instagram - Jonathan (@coffeehistoryjm) and James (@filterstoriespodcast) - and tag us in an Instagram story. Write a review on Apple Podcasts (http://apple.co/3jY42aJ) Leave a 5 star rating on Spotify (https://spoti.fi/3K2h4RQ) This free educational content for the coffee community was made possible by Rancilio, manufacturers of professional Italian espresso machines for your home and coffee bar for almost 100 years (https://bit.ly/3U3oLMz) Read Jonathan’s book, ‘Coffee: A Global History’ (https://amzn.to/3dihAfU) Listen to other coffee documentaries on James’ Filter Stories podcast (https://bit.ly/3ajoT5e) Download all episodes of this second series right now by subscribing to the ‘A History of Coffee’ podcast channel (http://bit.ly/2NArChO) Go deeper into the story of espresso machines: James' science podcast about Espresso Machine Technology Neapolitan coffee maker (https://bit.ly/3zZCivl) Espresso at 1906 World’s Fair in Milan (https://bit.ly/3MOX7kQ) Rancilio's Museum, Officina Rancilio 1926 (https://bit.ly/3Q7vqTI) "La Cornuta" espresso machine (https://bit.ly/41uBryd) Rancilio's Berlin Showroom, the BER Rancilio Station (https://bit.ly/3mD0lNA) 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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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...

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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...

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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...

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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 Juni 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 Maj 202539min

The hard business of selling beautiful coffee, part 1

The hard business of selling beautiful coffee, part 1

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 Maj 202529min

The Speed of Heat: How to roast more coffee, faster!

The Speed of Heat: How to roast more coffee, faster!

To roast coffee faster, you need to turn up the heat….right?   No!    In this episode, we explore the three powerful methods of heat transfer that revolutionised roasting. We’ll journey from humble be...

24 Mars 202552min

Coffee Roasting: How baby plant food transforms into delicious coffee flavours

Coffee Roasting: How baby plant food transforms into delicious coffee flavours

A mother coffee plant gifts its baby everything it needs to grow—a green seed packed with food. But when we roast coffee, we hijack that gift and turn it into something else: flavor.   But what is fla...

10 Mars 202547min

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