Coffee Roasting, Part 1: How heat transforms ...

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 q ...  عرض المزيد

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 thi ...  عرض المزيد

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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 ...

The Science of Coffee is a journey into coffee's hidden microscopic secrets to help you make even better coffee at home. Across six episodes, documentary maker and coffee professional James Harper takes you deep into the world of water for coffee, coffee extraction, plant genetic ...  عرض المزيد

Which green coffees are the best for a typical Italian espresso and how can I blend them? Shall I pre-blend or post-blend the coffees? Which roasting degree is the best for a typical Italian espresso? And how long shall it rest after the roast? These and more questions are cov ...

A newer, updated version of this episode is out — listen here instead! ----- Water really matters when you’re brewing coffee. Different waters can dramatically change how a single coffee will taste. But what is the right water for the best coffee? In this episode I will give you ...  عرض المزيد