The Art and Science of Coffee with Mike Moffenbier

Episode Title: The Art and Science of Coffee with Mike Moffenbier

Guests: Rob "Birdman" Hephner and Mike Moffenbier

Location: Pinetop Coffee House & Roasting Company

Theme: Understanding the coffee process from seed to cup

🌱 The Origins of Coffee

• Mike begins by dispelling a common myth: coffee "beans" are actually seeds from coffee cherries that grow on trees about 14–16 feet tall.

• Each tree produces only about one pound of coffee per year, emphasizing the massive agricultural scale behind global coffee demand.

• Coffee grows primarily between the Tropic of Cancer and the Tropic of Capricorn, where high altitudes yield denser, more flavorful Arabica coffee.

☀️ Harvesting and Processing

• Coffee cherries are hand-picked during harvest season, which varies by region.

• After picking, the cherries are sun-dried on large beds, raked for days until the outer mucilage layer loosens, leaving only the seed — what we call the coffee bean.

• Some cherries contain a single seed called a "peaberry", a rare variant prized for its unique flavor.

🌎 Fair Trade and Sustainability

• Mike stresses the importance of Fair Trade Certified coffee, ensuring farmers are paid equitably.

• Coffee farmers earn an average of about $3 per day, even as global demand and retail prices rise.

• Organic certification and fair sourcing are core values for Pinetop Coffee House.

• Coffee is the second-most traded commodity in the world, just behind oil — a reflection of its global significance.

• Moffenbier also notes the impact of geopolitical and environmental factors like droughts in Panama and conflicts near the Red Sea, which affect coffee transport.

🔥 Roasting and the Craft

• Each green coffee bag weighs 150–165 pounds and costs about $100,000 per two- to three-month inventory cycle.

• Mike roasts 20–25 pounds per batch, producing 200–400 pounds per session. Each roast lasts around 30 minutes, requiring constant temperature and airflow management.

• The roasting process is highly scientific, influencing acidity, aroma, and flavor. It's not automated — it's manually controlled for quality and consistency.

• After roasting, coffee is ready for sale within two to three days, compared to six to nine months for supermarket coffee — ensuring peak freshness.

☕ Brewing and Extraction

• The grind size varies by brewing method — coarse for French press or cold brew, fine for espresso, and medium for drip.

• Extraction is key: balancing time, temperature, and water purity to achieve the desired flavor.

• Water makes up 97% of coffee, so Moffenbier uses ultra-purified water (99.9999% pure) to maintain consistency and quality.

🥛 The Role of Milk and Alternatives

• Birdman and Mike discuss how most people add milk or milk alternatives, which can make up 80% or more of the final beverage.

• Mike explains that steaming milk correctly is an art — the goal is to "pull the sugars forward" to create a sweet, balanced latte rather than a burnt or bitter drink.

• His staff is trained to understand the chemistry behind milk frothing, ensuring each latte leaves customers delighted.

💡 Education and Appreciation

• Mike shares how he attended Coffee University during his corporate career, where he learned professional cupping techniques and how to evaluate origin flavors.

• Birdman emphasizes how conversations like this help people appreciate the craftsmanship behind every cup — and the value of buying local and supporting small roasters.

❤️ Closing Thoughts

Mike closes by expressing gratitude to his customers and community, saying that every cup sold supports countless workers worldwide who dedicate years to growing, picking, drying, and shipping coffee.

Birdman wraps up by encouraging listeners to stop by Pinetop Coffee House & Roasting Company and taste the difference fresh-roasted, ethically sourced coffee makes.

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