The Science of Coffee
- Episodios
- 35
- Se publica
- cada dos semanas
- Último episodio
- 6 Nov 2026
Sobre el podcast
The Science of Coffee is a journey into coffee’s hidden microscopic secrets to help you make even better coffee at home. Documentary maker and coffee professional James Harper travels the world and speaks with leading coffee scientists to help you appreciate coffee more deeply. You are going to get taken into the science of water, coffee extraction, plant genetics, espresso technology, latte foam, sonic seasoning, our sense of taste and smell, organic farming, roasting, grinding and freshness, and how to think like a scientist. Press the Subscribe button so you don’t miss future episodes! The Science of Coffee is a spin-off series from James Harper’s documentary podcast Filter Stories. Follow James on Instagram: https://bit.ly/2Mlkk0O Listen to Filter Stories: https://bit.ly/3ajoT5
Episodios 35
Introducing: The Coffee Producer Toolkit
Welcome to The Coffee Producer Toolkit, a series made in collaboration with Lucia Solis.This series will help you understand coffee farming better than most professionals you'll meet at a trade show.Each …
Notas del episodio
Welcome to The Coffee Producer Toolkit, a series made in collaboration with Lucia Solis.
This series will help you understand coffee farming better than most professionals you'll meet at a trade show.
Each episode takes one part of the farming business — agronomy, processing, fermentation, storage, quality, sales — and lays out what the best farms are actually doing.
Listen to the entire series on my main Filter Stories channel.
Listen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
Coffee Quality, Part 3: When the “quality” myth hits the farm
For twenty years, the 2004 cupping form profoundly shaped the specialty coffee world.But on the hillsides of coffee farms, some of the form’s byproducts have been disadvantaging producers.In this episode, we …
Notas del episodio
For twenty years, the 2004 cupping form profoundly shaped the specialty coffee world.
But on the hillsides of coffee farms, some of the form’s byproducts have been disadvantaging producers.
In this episode, we follow two producers whose lives collided with the myth of universal quality. These stories reveal how a single idea of “quality” can close doors for the people with the least power in the supply chain.
The new coffee evaluation form, the CVA, is still young, and with any luck it will keep evolving. I hope for a form that can empower even the smallest producers.
Please support my work directly at Ko-fi.com/FilterStories
Other ways you can help:
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter
Go deeper into the story of quality:
The original Filter Stories episode about Murray Cooper in Ecuador, Firefly
Specialty Coffee Association's new Coffee Value Assessment
2004 cupping form from the Specialty Coffee Association of America
SCAA Coffee Cuppers Handbook (4th edition, 2011)
Kenneth Liberman's book, "Tasting Coffee: An Inquiry into Objectivity"
SCA's video series on the CVA presented by Peter Giuliano
Listen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
Coffee Quality, Part 2: How “quality” became a myth
If you ask two specialty professionals what makes a high-quality coffee, you’ll likely get a surprisingly consistent answer: clean, sweet, juicy, bright. To an outsider, they would be forgiven for thinking …
Notas del episodio
If you ask two specialty professionals what makes a high-quality coffee, you’ll likely get a surprisingly consistent answer: clean, sweet, juicy, bright. To an outsider, they would be forgiven for thinking coffee quality is universally defined.
But the truth is more sober.
In this episode, we examine how a simple cupping form helped create a universal idea of quality. We then look at the evidence that, in fact, it’s just the personal preferences of a small group of people masquerading as universal quality.
Please support my work directly at Ko-fi.com/FilterStories
Other ways you can help:
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter
Go deeper into the story of quality:
2004 cupping form from the Specialty Coffee Association of America
SCAA Coffee Cuppers Handbook (4th edition, 2011)
Cup of Excellence cupping form
Kenneth Liberman's book, "Tasting Coffee: An Inquiry into Objectivity"
SCA's video series on the CVA presented by Peter Giuliano
Listen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
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 coffees …
Notas del episodio
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 coffees could taste distinctive: sweeter, brighter, cleaner.
We discover how their personal preferences became a movement, then a form, and eventually a global definition of “quality”.
Please support my work directly at Ko-fi.com/FilterStories
Other ways you can help:
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter
Go deeper into the story of quality:
Specialty Coffee Association's new Coffee Value Assessment
2004 cupping form from the Specialty Coffee Association of America
SCAA Coffee Cuppers Handbook (4th edition, 2011)
Michael Sheridan of CQI discussing the inter-organisational politics behind the Houston Expo announcement on Lee Safar's Map It Forward podcast
Listen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
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 story of how …
Notas del episodio
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 story of how the specialty coffee community came to understand water chemistry: the pioneering work of the computational chemist Christopher Hendon and British roaster Maxwell Colonna-Dashwood, the genesis of the SCA’s Water Quality Handbook, and where we are today understanding the impact of minerals on our water.
I strongly recommend listening to the two episodes before this one first: Getting great water for coffee, step-by-step & The two ingredients in water that ruin your coffee, and the ancient story behind them
Please spread the word about The Science of Coffee!
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter
Want to go deeper into water chemistry?
Read the SCA’s Water Quality Handbook
BWT White Paper on the effects of magnesium (German)
Christopher Hendon’s Instagram where he’ll announce his new version of his book, Water for Coffee
Do an online Certificate of Advanced Studies at the Coffee Excellence Centre
Season 3 of The Science of Coffee is made possible by these leading coffee organisations:
The Coffee Quest | BWT | TODDY | Algrano | Probat
Note: this is a reworked version of my 2022 episode Water for Brewing Coffee, including portions of my 2024 episode How to think like a scientist, part 2.
Listen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
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-eating paradise …
Notas del episodio
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-eating paradise to a darker, more brutal world. And in this new world, the chemistry of water was forever altered.
This is the wild story of how earth-shaking forces and the spirits of long-dead critters ruin your coffees today.
This story will help you remember the two invisible ingredients in your water that have a huge impact on coffee flavour and your brewing equipment: calcium and hydrogen carbonate.
Read Marcia Bjonerud’s amazing book, Reading the Rocks
Please spread the word about The Science of Coffee!
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter
Season 3 of The Science of Coffee is made possible by these leading coffee organisations:
The Coffee Quest | BWT | TODDY | Algrano | Probat
Note: this is a reworked version of my 2022 episode Water for Brewing Coffee.
Listen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
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 podcast), I …
Notas del episodio
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 podcast), I guide her through the two most important concepts you need to understand to get great-tasting water for coffee: hardness and alkalinity.
We go step-by-step through:
• Why these concepts matter for coffee flavour and equipment
• How to test your water at home
• How to fix it, depending on what you’re working with
These aren’t one of my usual narrative episodes—they’re a straightforward, practical guide to help you take control of your water.
By the end of these episodes, you’ll be able to say: “I know what good water for coffee is and how to get it”.
I hope it helps you as much as it helped Lucia.
Check my website for all the visuals mentioned in this episode, including:
SCA graph for excellent water (the “map”)
Map of different water hardness across Paris
My Berlin water report
The nightmarish table of conversions…
Results from my water tests in my Berlin studio
Bottled water brands rated for their hardness and alkalinity
Please spread the word about The Science of Coffee!
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter
Resources mentioned in the episode:
Hardness and alkalinity dripper testing kit (also good for keeping your fishies happy)
BWT Penguin Filter Jug (what I used to use with the magnesium cartridges)
BWT BestAqua ROC (what now I use)
BWT BestBarista (for cafes)
Create your own water by adding minerals to very soft or distilled water: JoJo Hersh’s simple calculator using epsom salts and bicarbonate of soda, and Barista Hustle’s more elaborate one.
Want to go deeper into water chemistry?
BWT White Paper on the effects of magnesium (German)
Christopher Hendon’s book Water for Coffee
Do an online Certificate of Advanced Studies at the Coffee Excellence Centre
Read The Craft and Science of Coffee
Barista Hustle's Water course
Some water content on YouTube by James Hoffman and Lance Hedrick
Season 3 of The Science of Coffee is made possible by these leading coffee organisations:
The Coffee Quest | BWT | TODDY | Algrano | Probat
Listen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
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 podcast), I …
Notas del episodio
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 podcast), I guide her through the two most important concepts you need to understand to get great-tasting water for coffee: hardness and alkalinity.
We go step-by-step through:
• Why these concepts matter for coffee flavour and equipment
• How to test your water at home
• How to fix it, depending on what you’re working with
These aren’t one of my usual narrative episodes—they’re a straightforward, practical guide to help you take control of your water.
By the end of these episodes, you’ll be able to say: “I know what good water for coffee is and how to get it”.
I hope it helps you as much as it helped Lucia.
Check my website for all the visuals mentioned in this episode, including:
SCA graph for excellent water (the “map”)
Map of different water hardness across Paris
My Berlin water report
The nightmarish table of conversions…
Results from my water tests in my Berlin studio
Bottled water brands rated for their hardness and alkalinity
Please spread the word about The Science of Coffee!
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter
Resources mentioned in the episode:
Hardness and alkalinity dripper testing kit (also good for keeping your fishies happy)
BWT Penguin Filter Jug (what I used to use with the magnesium cartridges)
BWT BestAqua ROC (what now I use)
BWT BestBarista (for cafes)
Create your own water by adding minerals to very soft or distilled water: JoJo Hersh’s simple calculator using epsom salts and bicarbonate of soda, and Barista Hustle’s more elaborate one.
Want to go deeper into water chemistry?
BWT White Paper on the effects of magnesium (German)
Christopher Hendon’s book Water for Coffee
Do an online Certificate of Advanced Studies at the Coffee Excellence Centre
Read The Craft and Science of Coffee
Barista Hustle's Water course
Some water content on YouTube by James Hoffman and Lance Hedrick
Season 3 of The Science of Coffee is made possible by these leading coffee organisations:
The Coffee Quest | BWT | TODDY | Algrano | Probat
Listen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
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! Over 1500 …
Notas del episodio
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! Over 1500 kilometers north up and down the Andes mountain range, a distance more than twice the height of France.
Along the way, it passes through dozens of hands, machines, and decisions. We follow it through muddy mountain sides, dusty dry mills, and hurricane-battered coastal warehouses — places where all kinds of things can go wrong. A leaky roof. An overly aggressive polishing machine. Or even theft.
But here’s the mystery: getting Erick’s coffee to port costs 50% more than sending a commodity coffee through the same route.
Why?
That question led me deep into Colombia’s coffee supply chains — and what I found changed how I think about the real cost of treating coffee with care.
Please spread the word about The Science of Coffee!
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter
Find your next favourite Colombian coffee from The Coffee Quest
Taste coffees from Erick Bravo’s award winning farm, Finca El Chaferote, and follow him on Instagram.
Season 3 of The Science of Coffee is made possible by these leading coffee organizations:
The Coffee Quest | BWT | TODDY | Algrano | Probat
Listen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
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 it?I speak …
Notas del episodio
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 it?
I speak with two producers in the same region whose choices couldn’t be more different. One stakes his future on specialty. The other opts out.
Their decisions come down to more than passion or a hard work ethic. Instead, I uncover two starting conditions—often invisible to us buyers—that strongly shape whether a farmer chooses specialty at all.
If we want to see more speciality coffee grown, we need to bring down the barriers to specialty. But first we need to understand what those barriers really are.
The answers might surprise you. They surprised me.
Please spread the word about The Science of Coffee!
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter
Find your next favourite Colombian coffee from The Coffee Quest
Taste coffees from Erick Bravo’s award winning farm, Finca El Chaferote
Nerd out on my farm profitability estimations
Season 3 of The Science of Coffee is made possible by these leading coffee organizations:
The Coffee Quest | BWT | TODDY | Algrano | Probat
Listen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
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 instead—and make …
Notas del episodio
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 instead—and make a living from it?
In this episode, we travel to Fazenda Paraíso in Minas Gerais, Brazil, where farmer Vicente Pereira and his daughter are on a steep learning curve finding buyers for their beautiful coffees.
Part 2 explores what it looks like for a small Brazilian farm to find better buyers, and the challenge of achieving pricing power.
Behind every beautiful coffee is a family story like this, but it’s a story we rarely get to see close up.
Let’s take a closer look.
Please spread the word about The Science of Coffee!
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter
Source your next lot of specialty green coffee on Algrano
Listen to Firefly to hear a cautionary tale about a specialty farm failing because they couldn't find the right buyers.
Try Fazenda Paraiso's and Sancoffee's coffees for yourself!
Season 3 of The Science of Coffee is made possible by these leading coffee organizations:
The Coffee Quest | BWT | TODDY | Algrano | Probat
Listen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
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 instead—and make …
Notas del episodio
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 instead—and make a living from it?
In this episode, we travel to Fazenda Paraíso in Minas Gerais, Brazil, where farmer Vicente Pereira and his daughter are on a steep learning curve finding buyers for their beautiful coffees.
Part 1 unravels the hidden structures of Brazil’s coffee industry: how prices are set, why it’s so hard to create a specialty-focused farm, and why Vicente's farm is unsustainable if he sells his coffee the traditional way.
Behind every beautiful coffee is a family story like this, but it’s a story we rarely get to see close up.
Let’s take a closer look.
Please spread the word about The Science of Coffee!
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter
Source your next lot of specialty green coffee on Algrano
Listen to Firefly to hear a cautionary tale about a specialty farm failing because they couldn't find the right buyers.
Try Fazenda Paraiso's and Sancoffee's coffees for yourself!
Season 3 of The Science of Coffee is made possible by these leading coffee organizations:
The Coffee Quest | BWT | TODDY | Algrano | Probat
Listen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
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 beginnings—when …
Notas del episodio
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 beginnings—when roasting three kilos took half an hour—to machines that now roast hundreds of kilos of coffee in the time it takes you to boil a kettle.
But beans roasted at lightning speed look strange, and taste… well, you’ll find out. Join us as we test-drive an industrial tangential roaster where first crack remind me of fireworks crackers.
We also see the whale-sized roaster so massive it’s worth you a Guinness World Record.
We have the technology today to roast coffee faster than ever, so why aren’t we all roasting at recording-breaking speeds?
---------------
Please spread the word about The Science of Coffee!
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter
Check out the Probat roasters mentioned in this episode:
Emmerich Spherical Roaster - "Pink Hydrant"
Large ball roaster - “Sputnik in a pizza oven”
G45 early drum roaster - “Old school steam train”
Sample tangential roaster - "Shoebox"
Neptune 4000, the largest drum roaster in the world! - "The whale"
And there are lots of other specialty roasters from Probat I didn't have time to showcase, including their new hydrogen powered roasters. See them all for yourself!.
Theodor von Gimborn's wikipedia page
Go deeper into the science of roasting
Read Mark Al-Shemmeri’s coffee roasting blog
Do a Certificate of Advanced Studies with the Coffee Excellence Centre
Explore Barista Hustle's online roasting learning
Learn more from Morten Münchow and his coffee roasting courses
Read Morten’s paper in collaboration with the University of Copenhagen on Roasting Conditions and Coffee Flavour
Follow Filter Stories on Instagram for my infographics
Learn more about first crack on my episode Coffee Roasting, Part 1: How heat transforms coffee beans
Season 3 is made possible by these leading coffee organizations:
The Coffee Quest | BWT | TODDY | Algrano | Probat
Listen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
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 flavor, at a …
Notas del episodio
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 flavor, at a microscopic level? What actually happens inside the bean when heat meets those nutrients?
In this episode, we shrink down to witness the Maillard reaction up close—a wild chain of molecular collisions that transforms baby plant food into aromas we adore.
Grab your popcorn - you’re getting a front row seat at the wildest chemistry show in coffee.
---------------
Please spread the word about The Science of Coffee!
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
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Ethiopian forest sounds curtesy of George Vlad. Hear more nature sounds here.
Explore Probat's roasters
Go deeper into the science of roasting
Do a Certificate of Advanced Studies with the Coffee Excellence Centre
Grab a copy of Anja Rahn's upcoming book on coffee science through her Instagram
Explore Barista Hustle's online roasting learning
Learn more from Morten Münchow and his coffee roasting courses
Read Morten’s paper in collaboration with the University of Copenhagen on Roasting Conditions and Coffee Flavour
Follow Sebastian Opitz on LinkedIn
Follow Filter Stories on Instagram for my infographics
Season 3 is made possible by these leading coffee organizations:
The Coffee Quest | BWT | TODDY | Algrano | Probat
Listen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
Fruit juice or creamy almonds? Your guide to controlling cold brew flavors
When I started making cold brew this last year, I treated it like hot brew filter coffee. But no matter how I adjusted the grind or tweaked the brew time, I hardly got any differences in flavor…Then it hit me …
Notas del episodio
When I started making cold brew this last year, I treated it like hot brew filter coffee. But no matter how I adjusted the grind or tweaked the brew time, I hardly got any differences in flavor…
Then it hit me: cold brew isn’t just a slower hot brew—it’s a completely different game with its own rules!
In this episode, I speak with leading coffee researchers who break down the microscopic dance between water and coffee that explains why cold brew plays by its own playbook.
And I bring you in on the brewing secret that can turn your brews from fruit juice to nutty creaminess.
---------------
Please spread the word about The Science of Coffee!
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter
Explore TODDY’s cold brewing kits
Go deeper into the science of cold brew
Do a Certificate of Advanced Studies with the Coffee Excellence Centre
Read Jiaxin (Jessie) Liang’s equilibrium extraction SCA 25 article and her published article
Discover all of UC Davis' cold brew research through the Coffee Science Foundation
Learn how to do a cold brew cupping with Toddy
Follow Filter Stories on Instagram for my infographics
Season 3 is made possible by these leading coffee organizations:
The Coffee Quest | BWT | TODDY | Algrano | Probat
Listen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
Hot vs Cold: The science behind temperature and taste
For years, I used cold brew as a last resort—the only brew method to tame dark, oily beans that were too bitter for hot water. Then one day, I took a chance on a Guatemalan Gesha and brewed it cold. The result? …
Notas del episodio
For years, I used cold brew as a last resort—the only brew method to tame dark, oily beans that were too bitter for hot water.
Then one day, I took a chance on a Guatemalan Gesha and brewed it cold. The result? A massive explosion of florals I’d never tasted before. That single cup sent opened my eyes into how extraordinary cold brew can be.
In this episode, I speak with world-leading coffee scientists who explain why brewing with cold water tastes so different from chilled hot coffee.
You’ll learn how certain flavors leap into your cup (and how others mysteriously vanish) when you lower the brew temperature.
You’ll also discover there are hidden “cold brew gems” in beans you thought you knew. So before you grab the kettle, consider this: sometimes all you need is cold water.
---------------
Please spread the word about The Science of Coffee!
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter
Explore TODDY’s cold brewing kits
Go deeper into the science of cold brew
Do a Certificate of Advanced Studies with the Coffee Excellence Centre
Listen to my episode on Coffee Extraction for insights into how polarity affects flavor extraction
Read the UC Davis cold brew vs chilled hot brew study
Listen to my episode on 'How to think like a scientist'
Learn how to do a cold brew cupping with Toddy
Follow Filter Stories on Instagram for my acidity infographic
Go deeper into Paul Breslin's work at the Monell Chemical Senses Centre
Discover all of UC Davis' cold brew research through the Coffee Science Foundation
Season 3 is made possible by these leading coffee organizations:
The Coffee Quest | BWT | TODDY | Algrano | Probat
Listen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
Introducing: Season 3 of The Science of Coffee
We’re back with another series of The Science of Coffee—and this time we’re diving even deeper into coffee’s hidden microscopic secrets! Over the past year, narrative audio producer and coffee professional …
Notas del episodio
We’re back with another series of The Science of Coffee—and this time we’re diving even deeper into coffee’s hidden microscopic secrets!
Over the past year, narrative audio producer and coffee professional James Harper has scoured academic journals, ventured deep into coffee farms, and conducted bold tasting experiments.
Now, he’s weaving those discoveries into captivating audio stories that reveal why coffee tastes the way it does—and how we can make it taste even better.
In this new series, you’ll learn about cold brew extraction science, explore innovations in roasting, and follow the shifting business models that shape farmers’ livelihoods. You’ll also take a journey through commodity vs. specialty supply chains and examine the historical, sociological, and philosophical perspectives that define what “specialty coffee” truly means.
Press the “Subscribe” button so you don’t miss an episode!
https://link.filterstories.org/3TdDnHO
For more coffee science and behind-the-scenes content, follow James on Instagram @filterstoriespodcast.
https://link.filterstories.org/2Mlkk0O
The Science of Coffee is a spin-off series from James Harper’s documentary podcast, Filter Stories.
https://link.filterstories.org/3ajoT5e
Season 3 is made possible by these leading coffee organizations:
The Coffee Quest | BWT | TODDY | Algrano | Probat
Listen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
Freshness and Grinding, Part 2: How grinders work deep inside
Deep inside your coffee grinder, tiny changes can have massive consequences. This episode takes you deep inside Mahlkönig’s grinders to show you how coffee is ground and the importance of particle sizes on …
Notas del episodio
Deep inside your coffee grinder, tiny changes can have massive consequences.
This episode takes you deep inside Mahlkönig’s grinders to show you how coffee is ground and the importance of particle sizes on flavour.
If you’re a home coffee lover, you could easily spend thousands of dollars on your coffee grinder. But after diving deep into the R&D of grinder manufacturing, I learned that after a certain point spending more probably won’t produce a better tasting cup of coffee for you!
---------
Please spread the word about The Science of Coffee!
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter.
Write a review on Apple Podcasts
Follow me on Instagram and tag me in an Instagram story
Leave a 5 star rating on Spotify
Explore Mahlkönig’s range of world leading grinders, trusted by baristas globally.
Go deeper into the world of grinding
Take Barista Hustle’s Advanced Espresso course
Learn from Lance Hedrick where the sweet spot is for buying a coffee grinder
Get super nerdy with Jonathan Gagné’s writings on grinding
Read up on Samo Smrke’s work on coffee fines
Connect with my very knowledgeable guests
Arnaldo Rodrigues - LinkedIn
Luca Lange - LinkedIn
Chris Meier - LinkedIn
Dario Burger - Instagram
The Science of Coffee is made possible by these leading coffee organisations:
BWT Water and More
Marco Beverage Systems
ROEST
Sustainable Harvest
Mahlkönig
The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories
Subscribe to A History of Coffee podcastListen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
Freshness and Grinding, Part 1: Protecting your coffee’s flavours
For your coffee to taste its best, it’s crucial you buy fresh roasts and grind fresh.… .….Or maybe not. When I began creating this episode, I was convinced that ‘fresh is best’. But, after delving into the …
Notas del episodio
For your coffee to taste its best, it’s crucial you buy fresh roasts and grind fresh.…
.….Or maybe not.
When I began creating this episode, I was convinced that ‘fresh is best’. But, after delving into the science of coffee freshness, I don’t believe that anymore.
This episode goes deep into how diffusion and oxidation changes a coffee’s flavours.
You’ll learn what it takes to store your coffee grounds unbelievably well. So well, that if you do it right, you will struggle to taste the difference between two month old coffee compared to those same beans freshly ground!
But here’s the weirdest thing: Maybe, just maybe, you will prefer old coffee more than the fresh stuff.
----------
Please spread the word about The Science of Coffee!
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter.
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Explore Mahlkönig’s range of world leading grinders, trusted by baristas globally.
Dive deeper into the science of coffee freshness
Do a Certificate of Advanced Studies with the Coffee Excellence Centre
Pick up a copy of the SCA’s Coffee Freshness Handbook
Connect with my very knowledgeable guests
Samo Smrke - Instagram
19 Grams Coffee Roasters in Berlin - Instagram
Arnaldo Rodrigues - LinkedIn
The Science of Coffee is made possible by these leading coffee organisations:
BWT Water and More
Marco Beverage Systems
ROEST
Sustainable Harvest
Mahlkönig
The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories
Subscribe to A History of Coffee podcastListen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
What Is Good Science? Part 2: How to think like a scientist
In the last episode, I discovered that rinsing my Chemex filter papers was a waste of time! As a result I’ve managed to claw back over seven days of my life left on earth. But why stop there? The coffee …
Notas del episodio
In the last episode, I discovered that rinsing my Chemex filter papers was a waste of time! As a result I’ve managed to claw back over seven days of my life left on earth.
But why stop there?
The coffee industry is full of elaborate ways of brewing and savouring coffee: fancy drippers, cold metal balls, “slurp-able” cupping spoons.
These are very fun, but how many of them actually affect the flavour of our coffee?
I fear elaborate coffee gear is wasting our time and money. They're distracting us from the existential crises in coffee that actually require all our attention now. For example, the issue of farmers who grow delicious coffees quitting the business because it’s just getting too hard.
But to figure out whether a popular new coffee tool was actually waste of time or not, I needed to think like a scientist.
This episode is the journey I went on to rewire my brain: I had to learn what good evidence looks like, what to do if I can’t find good evidence, and why it’s important to focus mostly on experimental results while resisting the allure of a compelling theory.
Please spread the word about The Science of Coffee!
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter.
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Discover this episode’s sponsor BWT’s water filtration products. I use their Penguin magnesium filter cartridges and cafes can use their BestAqua ROC
Dive deeper into the science of slurping, water and Signal Detection Theory
Do a Certificate of Advanced Studies with the Coffee Excellence Centre
Read Georgiana’s paper on soup slurping
Learn more about Signal Detection Theory
Explore BWT White Paper on the effects of magnesium (German)
Browse Christopher Hendon’s book Water for Coffee
Take Barista Hustle's Water course
Watch James Hoffman's water video
Connect with my very knowledgeable guests
Morten Munchow - Coffee Mind website
Jeremy Nelson - LinkedIn
Samo Smrke - Instagram
Georgiana Juravle - Google Scholar
Young Baek - Instagram
Frank Neuhausen - LinkedIn
Sergio Barbarisi - LinkedIn
Alessandro Genovese - LinkedIn
The Science of Coffee is made possible by these leading coffee organisations:
BWT Water and More
Marco Beverage Systems
ROEST
Sustainable Harvest
Mahlkönig
The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories
Subscribe to A History of Coffee podcastListen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
What Is Good Science? Part 1: How to brew coffee like a scientist
Should you rinse your filter paper before making a filter coffee? Almost everybody in coffee internet says you should. But what if most of coffee internet was wrong? In this episode, I show you how I try to …
Notas del episodio
Should you rinse your filter paper before making a filter coffee? Almost everybody in coffee internet says you should.
But what if most of coffee internet was wrong?
In this episode, I show you how I try to answer this question like a professional sensory scientist would.
It’s hard. It’s frustrating. But ultimately, it’s worth it because I end up saving seven days of my life left on earth!
Please spread the word about The Science of Coffee!
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter
Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Bring out vibrancy in your coffee with BWT’s magnesium water filters for the home and cafe
Dive deeper into sensory science methodologies
Take Becky Bleibaum’s free introductory sensory science course!
Set up a triangulation yourself with DragonflySci’s worksheets
Understand Rose Marie Pangborn’s three step process better with Morten Münchow (“Pangborn’s Razor”)
Do a Certificate of Advanced Studies with the Coffee Excellence Centre
Connect with my very knowledgeable guests
Morten Munchow - Coffee Mind website
Becky Bleibaum - LinkedIn
Samo Smrke - Instagram
Sophie Vo - LinkedIn
The Science of Coffee is made possible by these leading coffee organisations:
BWT Water and More
Marco Beverage Systems
ROEST
Sustainable Harvest
Mahlkönig
The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories
Subscribe to A History of Coffee podcastListen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
Organic Coffee, Part 2: Why don’t we see more organic coffee farms?
Farming coffee organically is amazing because soils are more alive, birds and insects are more plentiful, farmers avoid getting sick with agrochemicals. But, if it’s so great, why is less than 10% of the …
Notas del episodio
Farming coffee organically is amazing because soils are more alive, birds and insects are more plentiful, farmers avoid getting sick with agrochemicals.
But, if it’s so great, why is less than 10% of the world’s coffee grown organically?
The fact is, going organic is hard. Much harder than growing coffee conventionally.
In this episode I show you the story of one of Central America’s most successful organic coffee cooperatives, RAOS, and the four big hurdles that stood in the way of their early founders who all dreamed of converting their farms to organic.
This story changed my understanding of farming and is now the reason I choose organic specialty coffee whenever I can.
Please spread the word about The Science of Coffee!
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Leave a 5 star rating on Spotify
Dive deeper into organic coffee
Learn more about Sustainable Harvest’s Most Valuable Producer programme, their cupping app Tastify, and explore their range of certified organic and Fairtrade coffees
Explore RAOS (Cooperativa Regional Mixta de Agricultores Organicos de la Sierra)'s story for yourself
Are you a coffee farmer? Get in touch with Lalo Perez Varaona
Connect with my very knowledgeable guests
Lalo Perez Varaona - LinkedIn
Jorge Cuevas - LinkedIn
Andrea Futterer - GEPA website
Osman Contreras - LinkedIn
Roberto Rene Gonzales - Farm website
The Science of Coffee is made possible by these leading coffee organisations
BWT Water and More
Marco Beverage Systems
ROEST
Sustainable Harvest
Mahlkönig
The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories
Subscribe to A History of Coffee podcastListen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
Organic Coffee, Part 1: The magic of soil
The world’s farming soils are deteriorating quickly. Conventional coffee farming where plants are grown using agrochemicals allowed farmers to reap huge harvests these last 70 years. But these agrochemicals …
Notas del episodio
The world’s farming soils are deteriorating quickly.
Conventional coffee farming where plants are grown using agrochemicals allowed farmers to reap huge harvests these last 70 years. But these agrochemicals have been at the expense of soil health.
I travel to Honduras to explore a potential solution: organic coffee farming.
Come with me as I show you the organic farming tricks of Don Rufino, one of the region’s leading organic farmers.
He nurtures the soil around his coffee trees using mountain microorganisms, a huge diversity of shade trees, attentive tree pruning, and very funky batches of homemade bug spray.
The results speak for themselves: when I pick up a handful of his soil, it is moist, dense and writhing with life.
Could these cultivation techniques be the answer to the coffee world’s declining soil health?
Please spread the word about The Science of Coffee!
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter!
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Leave a 5 star rating on Spotify
Dive deeper into organic coffee
Explore Sustainable Harvest’s range of certified organic and Fairtrade coffees
Are you a coffee farmer? Get in touch with Lalo Perez Varaona
Check out Don Rufino’s organic cooperative, RAOS
Connect with my very knowledgeable guests
Lalo Perez Varaona - LinkedIn
Tommie Hooft van Huysduynen - LinkedIn
Alison Streaker - LinkedIn
The Science of Coffee is made possible by these leading coffee organisations
BWT Water and More
Marco Beverage Systems
ROEST
Sustainable Harvest
Mahlkönig
The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories
Subscribe to A History of Coffee podcastListen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
Coffee Roasting, Part 2: Roasting made easy
Roasting coffee can be maddening. Just 4° Celsius is enough to make the same green beans taste distinctly different! And there are so many things roasters can play around with: temperature, time, fan speed …
Notas del episodio
Roasting coffee can be maddening. Just 4° Celsius is enough to make the same green beans taste distinctly different! And there are so many things roasters can play around with: temperature, time, fan speed, drum speed, types of probes…the list goes on and on.
So, if you want to start roasting yourself, where do you start!?
In the first half of this episode, I interview one of the world's leading roasting teachers who takes me through his published scientific research to give a clear answer. It’s as simple as 80%, 15% and 5%.
And then, in the second half, I show you why roasting coffee consistently batch-after-batch is so difficult. But these problems are finally being solved with smart technologies.
I visited the ROEST engineering team in Oslo and cracked open their innovative prototype P3000 roaster to show you the technology that allows anybody to roast coffee consistently and fully automatically.
I am so impressed with these innovations, I believe they’re going to change the coffee industry.
Please spread the word about The Science of Coffee!
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Leave a 5 star rating on Spotify
Dive deeper into the science of roasting
Explore ROEST’s innovative products for the coffee industry.
Learn more from Morten Münchow and his coffee roasting courses
Read Morten’s paper in collaboration with the University of Copenhagen on Roasting Conditions and Coffee Flavour
Connect with my very knowledgeable guests
Sverre Simonsen - LinkedIn
Callum Gilmour - LinkedIn
Veronica Balduc - LinkedIn
Morten Münchow - Coffee Mind website
Scott Rao - Instagram
The Science of Coffee is made possible by these leading coffee organisations
BWT Water and More
Marco Beverage Systems
ROEST
Sustainable Harvest
Mahlkönig
The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories
Subscribe to A History of Coffee podcastListen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
Coffee Roasting, Part 1: How heat transforms coffee beans
What flavours do you want from your coffee? Every coffee bean begins its life green. And if you brewed it up without first roasting it, you’d get a yellow-green cup of grass-flavoured water. But, as soon you …
Notas del episodio
What flavours do you want from your coffee?
Every coffee bean begins its life green. And if you brewed it up without first roasting it, you’d get a yellow-green cup of grass-flavoured water.
But, as soon you apply heat to a bean, the flavour can morph to from something quite vegetative to a very acidic unripe fruit, then a very sweet fruit, and eventually dark roasted flavours.
This is the magic of coffee roasting!
In this episode of The Science of Coffee, I show you a full roast in action on the ROEST P3000, taste how coffee flavours evolve from acidic to bitter, and speak to leading coffee roasting scientists to reveal the mind-bending chemical and physical transformations taking place.
See for yourself Roest's innovative P3000 fully automatic roaster.
Please spread the word about The Science of Coffee!
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Leave a 5 star rating on Spotify
Connect with my very knowledgeable guests
Mark Al-Shemmeri - LinkedIn
Callum Gilmour - LinkedIn
Veronica Balduc - LinkedIn
Anja Rahn - LinkedInIldi Revi - LinkedIn
Samo Smrke - Instagram
Morten Münchow - Coffee Mind website
The Science of Coffee is made possible by these leading coffee organisations
BWT Water and More
Marco Beverage Systems
ROEST
Sustainable Harvest
Mahlkönig
The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories
Subscribe to A History of Coffee podcastListen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
Smell and Taste, Part 2: Are you and I tasting the same flavours?
Ever wonder why you and your friends can taste the same coffee, but you can’t agree on the flavour notes? Join me as I explore this metaphysical mystery! I speak with leading scientists and ask: are the flavour …
Notas del episodio
Ever wonder why you and your friends can taste the same coffee, but you can’t agree on the flavour notes?
Join me as I explore this metaphysical mystery! I speak with leading scientists and ask: are the flavour receptors in your nose and mouth the same as mine? How does music and the shape of a cup affect what we taste? What about our different cultural backgrounds and language?
Best of all, I put all these questions to the test in the Athen’s World of Coffee trade show. Many poor unsuspecting Filter Stories spit, splutter and gasp in the name of science!
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See Marco Beverage Systems' SP9 for yourself, and discover their range of consistent and energy-efficient coffee brewers for your cafe.
Please spread the word about The Science of Coffee!
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Leave a 5 star rating on Spotify
Connect with my very knowledgeable guests
Helene Hopfer - LinkedIn
Joel Mainland - LinkedIn
Fabiana Carvalho - Instagram
Janice Wang - LinkedIn
Felipe Reinoso - LinkedIn
Freda Yuan - Instagram
Mandy Naglich - Instagram
The Science of Coffee is made possible by these leading coffee organisations:
BWT Water and More
Marco Beverage Systems
ROEST
Sustainable Harvest
Mahlkönig
The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories
Subscribe to A History of Coffee podcastListen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
Smell and Taste, Part 1: How to be a better coffee taster
So you’ve just taken a sip of a very rare coffee, and flavours of passion fruit explode in your mouth. But here’s the thing: that flavour of passion fruit is not coming from your mouth. It’s not even coming …
Notas del episodio
So you’ve just taken a sip of a very rare coffee, and flavours of passion fruit explode in your mouth.
But here’s the thing: that flavour of passion fruit is not coming from your mouth. It’s not even coming from your nostrils. It’s being picked up behind your eyes!
In this first episode of The Science of Coffee's second series, I unravel how our sense of smell and taste works to help you be a better coffee taster.
I shrink us down microscopically and we dive into your tongue to show you why good black coffee tastes sweet, even though there’s no sugar in it.
We then travel up into our noses and get stuck in a lot of mucus. This slime might be disgusting, but we need it to be able to smell well.
And finally, with the help of tasting expert and author Mandy Naglich, I show you three effective ways you can train yourself to be a much better coffee taster without having to go on any expensive courses. The trick is to train our internal flavour prediction models!
This episode will help you deepen your appreciation of coffee and its delicious complexity.
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See Marco Beverage Systems' SP9 for yourself, and discover their range of consistent and energy-efficient coffee brewers for your cafe.
Please spread the word about The Science of Coffee!
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Leave a 5 star rating on Spotify
Become a better coffee taster!
Pick up a copy of Mandy Naglich’s book “How To Taste”
Sign up for the Specialty Coffee Association’s Sensory Skills courses
Do an online sensory course with CoffeeMind
Connect with my very knowledgeable guests
Mandy Naglich - Instagram
Linda Bartoshuk - Website
Joel Mainland - LinkedIn
Fabiana Carvalho - Instagram
Janice Wang - LinkedIn
Peter Giuliano - LinkedIn
Bram De Hoog - Instagram
The Science of Coffee is made possible by these leading coffee organisations:
BWT Water and More
Marco Beverage Systems
ROEST
Sustainable Harvest
Mahlkönig
The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories
Subscribe to A History of Coffee podcastListen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
Introducing: Season 2 of The Science of Coffee
We’re back with another series of The Science of Coffee! Across 10 science stories, narrative audio producer and coffee professional James Harper takes you on a journey into coffee's hidden microscopic secrets …
Notas del episodio
We’re back with another series of The Science of Coffee!
Across 10 science stories, narrative audio producer and coffee professional James Harper takes you on a journey into coffee's hidden microscopic secrets.
James has spent the last year traveling to Central America, Greece, Norway, Switzerland and interviewing dozens of the world’s leading coffee scientists. This insights will help you appreciate coffee more deeply and make even better coffee at home.
We'll explore organic coffee growing, delve into the science of roasting, uncover optimal storage and grinding techniques, enhance your tasting skills through sensory science, and share James' journey towards thinking more like a scientist.
Press the Subscribe button so you don't miss future episodes! https://link.filterstories.org/3TdDnHO
Follow James on Instagram: https://link.filterstories.org/2Mlkk0O
The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories: https://link.filterstories.org/3ajoT5e
The Science of Coffee is made possible by these leading coffee organisations:
BWT Water and More
Mahlkönig
Marco Beverage Systems
Sustainable Harvest
ROESTListen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
6) Sonic Seasoning
Imagine you’ve got a cup of coffee in front of you. You haven’t tasted it yet. You therefore don’t know what it tastes like, right? Wrong. Some scientists argue that you actually do know what it will taste like …
Notas del episodio
Imagine you’ve got a cup of coffee in front of you. You haven’t tasted it yet. You therefore don’t know what it tastes like, right?
Wrong. Some scientists argue that you actually do know what it will taste like (more or less), and the act of tasting simply confirms what you have already imagined it will taste like. And that’s because a growing body of research is revealing that sight, sound and touch all affect your expectation of a coffee’s flavours.
In this episode, I explore how certain sounds might make your coffee taste sweeter, while other sounds translate to bitterness. And I expose how some cafe owners might be ruining the flavours of the high-end specialty coffee you paid for without even realising it.
In the second half, I show you why so many of our scientific questions about coffee are going unanswered. I take you deep into the future of coffee science by explaining who’s doing research into coffee science, why they’re doing it, how much it costs and how you can get involved.
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Please spread the word about The Science of Coffee!
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Leave a 5 star rating on Spotify
Explore the technology behind Fiorenzato’s AllGround home coffee grinder
Want to listen to more documentary podcasts about coffee? Check out my Filter Stories podcast
Get more involved in coffee science!
Buy Brita Folmer’s The Craft & Science of Coffee
Read the Specialty Coffee Association's 25 Magazine for cutting edge insights into coffee science, business and sustainability, including Charles Spence’s article on sonic seasoning
Partner with the Coffee Science Foundation
Explore Felipe Reinoso Carvalho’s sonic research, including Diego Campos’ winning World Barista Championship routine
Apply to study at the UC Davis Coffee Centre
Do an online course with ZHAW’s Coffee Excellence Centre
Subscribe to Barista Hustle and complete their online coffee courses
Become a member of the Barista Guild, Coffee Roaster’s Guild, Coffee Technicians Guild and attend their events!
Connect with my very knowledgeable guests
Charles Spence - Academic profile
Fabiana Carvalho - Instagram
Janice Wang - LinkedIn
Felipe Reinoso Carvalho - LinkedIn
Chahan Yeretzian - LinkedIn
Bill Ristenpart - Academic profile
Peter Giuliano - LinkedIn
Jenn Rugolo - LinkedIn
Giulia Bagato - LinkedIn
Denis Girardi - LinkedIn
The Science of Coffee is made possible by these leading coffee organisations
BWT Water and More
Marco Beverage Systems
Trabocca
Eversys
Oatly
Fiorenzato
Subscribe to A History of Coffee podcastListen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
5) Latte Foam
When was the last time you picked up a cappuccino with a mountain of foam perched on top? Maybe these are the cappuccinos you make every morning at home. I personally really, really dislike them! The foam is …
Notas del episodio
When was the last time you picked up a cappuccino with a mountain of foam perched on top? Maybe these are the cappuccinos you make every morning at home.
I personally really, really dislike them! The foam is cold, raspy, and gets in the way of the actual coffee liquid.
How much better would your mornings be if, instead, your cappuccino had that creamy, silky “microfoam” you find in a specialty coffee cafe?
In this episode, I take you deep into the bubbles of latte foam to show you what makes them, what destroys them, and how you can craft mouth-melting lattes.
Along the way I also settle the big debate: what is the actual difference between regular Oatly and Oatly Barista Edition!?
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Please spread the word about The Science of Coffee!
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Leave a 5 star rating on Spotify
Try Oatly Barista Edition (this episode’s sponsor) for yourself
Want to listen to more documentary podcasts about coffee? Check out my other show, Filter Stories
Go deeper into latte foam science!
Measure your latte foam’s bubble size!
Marvel at tetrakaidecahedra foam for yourself
Check out Steven Abbott’s brilliant science website
Learn how to create microfoam with Lance Hedrick
Study milk science with Barista Hustle’s online courses
Connect with my very knowledgeable guests
Steven Abbott - website
Rituja Upadhyay - LinkedIn
Nidhi Bansal - LinkedIn
Thom Huppertz - LinkedIn
Sofia Eldhe - LinkedIn
Toby Weedon - LinkedIn
The Science of Coffee is made possible by these leading coffee organisations
BWT Water and More
Marco Beverage Systems
Trabocca
Eversys
Oatly
Fiorenzato
Subscribe to A History of Coffee podcastListen to episodes on coffee history, farming and people on the main Filter Stories channel. Click here.
Use ProfilePrint to find the coffee your customers loved last year (without a week of cupping!). Use promo code "FILTER" to get 10% off your first year of a Mini Beluga subscription. Click here to discover ProfilePrint's many uses.
What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off.
Meet the Mazzer Super Jolly g, the iconic grinder that's got even better. Click here to learn about its super fast grinding, bump protection, and 100th-of-a-gram accuracy.
Elevate your cafe's menu with Prana Chai: whole leaf tea sourced direct from farmers, blended with fresh whole spices, sweetened with honey. Request a sample here.
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