Podcast Episodes
Back to Search#44: Are Wine Making Techniques the Future of Coffee?
Next time you set about making your morning coffee, take a moment to peruse the info on your bag of beans. What do you notice? The variety of beans? …
4 years, 2 months ago
#43: Germination & Drying–Continuous vs. Resting
Season 3 Episode 43
In this episode we talk about:
The class system in ColombiaSpecialty coffee shops in coffee producing countriesExtended fermentations, 500 hoursGermin…4 years, 4 months ago
#42: Germination & Processing–Wet/Washed vs. Dry/Natural
Season 3 Episode 42
In this episode we talk about:
The long geographical chain of custody for a cup of coffeeWhy do wet process and dry process coffees taste differentlyC…4 years, 4 months ago
#41: How Much Effort Should Good Coffee Require? Cometeer Instant Coffee, Cake and Everest
Season 3 Episode 41
In this episode we talk about:
Crossing borders on footMy recent trip to Guatemala and Honduras w/ 2 new producer clientsBrewing coffee as a love poem…4 years, 5 months ago
#40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any Money
Season 3 Episode 40
Welcome to the first episode of the new year and season 3.
In this episode we talk about:
If sugar follows the direct of water flow, does sugar evapora…4 years, 7 months ago
#39:Infused vs Adulterated coffees, Cinnamon and Fermentation Failures
Season 2 Episode 39
As many of you know, we've started doing live hang out after the episodes on Discord a week after the podcast comes out. I find this valuable because…
4 years, 11 months ago
#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose
Season 2 Episode 38
Today's episode features Lucas, a Patron and exporter with Unblended who sold a Kombucha coffee. I invited him and the producers he works with, Felip…
5 years ago
#37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer Relationship
Season 2 Episode 37
Today I am joined by Jamie Isetts, Sourcing Consultant.
In this episode we cover:
5 years ago
#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot
In this episode I will cover:
the yeast inoculation history of wine to better understand why the natural wine and sour beer movements are rejecting in…5 years, 1 month ago
#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural
Do you drink kombucha? Coming from California, kombucha is about as normal as orange juice. But I imagine it might not be as popular in other parts o…
5 years, 2 months ago