Science: Water For Brewing Coffee

This episode explores what plants really need from the soil beneath them, and the labour shortage forcing farms to rethink how the work gets done. Part of The Coffee Producer Toolkit, a series made in collaboration with Lucia Solis, it will help you understand coffee farming bett ...  Show more

This episode explores the growing water crisis in coffee farming, why farmers are drawn to risky coffee varieties and coffee farming's hidden cashflow traps. Part of The Coffee Producer Toolkit, a series made in collaboration with Lucia Solis, this series will help you understand ...  Show more

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 s ...  Show more

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 vege ...  Show more

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 ...  Show more

#151

If you drink coffee, then you know that it starts to taste super different as it goes from hot to cold. Is it just the change in temperature that makes it seem like it tastes different? Or is there a little more chemistry going on? Let's f ...