أفضل بودكاسات Coffee Science (2025)

1
How specialty coffee woke up to water’s role in flavour 25:39

1M ago25:39

25:39

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 …

1
The two ingredients in water that ruin your coffee, and the ancient story behind them 38:40

1M ago38:40

38:40

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-shak…

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Getting great water for coffee, step-by-step. Part 2: How to measure and treat your water 43:17

2M ago43:17

43:17

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…

1
Getting great water for coffee, step-by-step. Part 1: Alkalinity, hardness and why it matters 26:20

2M ago26:20

26:20

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…

1
Farm to port: why specialty costs more 54:19

2M ago54:19

54:19

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…

1
Why one Colombian farmer chose specialty, and the other walked away 46:45

3M ago46:45

46:45

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. The…

1
The hard business of selling beautiful coffee, part 2 39:02

4M ago39:02

39:02

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 o…

1
The hard business of selling beautiful coffee, part 1 29:08

4M ago29:08

29:08

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 o…

1
The Speed of Heat: How to roast more coffee, faster! 52:24

5M ago52:24

52:24

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 …

1
Coffee Roasting: How baby plant food transforms into delicious coffee flavours 47:43

6M ago47:43

47:43

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 Maill…

1
Fruit juice or creamy almonds? Your guide to controlling cold brew flavors 46:39

7M ago46:39

46:39

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 re…

1
Hot vs Cold: The science behind temperature and taste 45:15

7M ago45:15

45:15

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 thi…

1
Introducing: Season 3 of The Science of Coffee 2:03

7M ago2:03

2:03

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 dis…

1
Freshness and Grinding, Part 2: How grinders work deep inside 47:24

1+ y ago47:24

47:24

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 o…

1
Freshness and Grinding, Part 1: Protecting your coffee’s flavours 49:40

1+ y ago49:40

49:40

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. …

1
What Is Good Science? Part 2: How to think like a scientist 55:15

1+ y ago55:15

55:15

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 f…

1
What Is Good Science? Part 1: How to brew coffee like a scientist 46:21

1+ y ago46:21

46:21

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 s…

1
Organic Coffee, Part 2: Why don’t we see more organic coffee farms? 41:22

1+ y ago41:22

41:22

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 t…

1
Organic Coffee, Part 1: The magic of soil 38:49

1+ y ago38:49

38:49

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 y…

1
Coffee Roasting, Part 2: Roasting made easy 46:20

1+ y ago46:20

46:20

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…

1
Coffee Roasting, Part 1: How heat transforms coffee beans 37:42

1+ y ago37:42

37:42

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 eve…

1
Smell and Taste, Part 2: Are you and me tasting the same flavours? 39:19

1+ y ago39:19

39:19

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 cul…

1
Smell and Taste, Part 1: How to be a better coffee taster 44:33

1+ y ago44:33

44:33

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 se…

1
Introducing: Season 2 of The Science of Coffee 2:18

1+ y ago2:18

2:18

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 coff…

1
6) Sonic Seasoning 53:48

2+ y ago53:48

53:48

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…

1
5) Latte Foam 43:05

2+ y ago43:05

43:05

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 cre…

1
4) Espresso Technology 42:44

2+ y ago42:44

42:44

A good espresso is a sublime experience: rich, sweet, and wonderfully caffeinated. But, who woke up one morning and thought to themselves, ‘I’m going to build a contraption that forces a tiny amount of super hot water with incredible pressure through a bed of very finely ground coffee’? Well, the fact is, the first “espresso” machine built 150 year…

1
Evolution of Flavor: The Beauty and Aesthetics of Coffee, Flavor Evolution, Taste Makers & Critics 1:18:05

3y ago1:18:05

1:18:05

In this episode we try to define beauty and aesthetics of coffee, understand the purpose of art and beauty, put forward a theory on the evolution of flavor, and understand the role of taste makers & critics in coffee. Here is a white paper that supports the theory: Paper Here is a step by step guide for becoming a taste maker: Research different ta…

1
Roaster Q&A: Deep Insights About Coffee Roasting & Sourcing From 7 Highly Experienced Roasters 1:18:23

3y ago1:18:23

1:18:23

Seven roasters come together with 50+ years of combined roasting experience to answer questions from instagram and a live crowd. Follow the speakers: Kimhak @kimhak.em - Pair @pair.cupworks Spencer @spencer.aidukaitis - Peixoto @peixotocoffee Matt - Moxie @moxiecoffeeco Blair @theblairista, Curtis - Presta @prestacoffee Randy - Xanadu @xanadu.coffe…

1
3) Plant Genetics 1:03:16

3y ago1:03:16

1:03:16

How can you make better coffee at home? Well, an easy way is to buy higher quality beans. But, I’m concerned this is going to get harder and harder for you in the future. Climate change is making coffee taste worse while also pushing farmers into financial hardship. In this episode we explore how genetic development can produce a coffee tree that m…

1
2) Coffee Extraction 53:10

3y ago53:10

53:10

How you brew your coffee dramatically affects what you taste. And I do mean dramatic! Brewing up the same bag of coffee beans can taste like a slice of heaven, or a slap in the face. So, what exactly is happening at a microscopic level when water swirls through coffee grinds? Why does boiling water extract certain flavours, while letting the kettle…

1
1) Water For Brewing Coffee 1:01:27

3y ago1:01:27

1:01:27

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 the answer, but I will first take you back billions of years to tell you the story of a single mineral and how it's responsible for making our coff…

1
Introducing: The Science of Coffee 3:40

3y ago3:40

3:40

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 genetics, espresso technology, latte foam and sonic seasoning. Press the Subs…

1
Espresso Theory and Espresso Tools (Part 2) 49:21

3y ago49:21

49:21

In this podcast we are joined by our good friend Kimhak Em of Pair Coffee to talk all about espresso theory and what espresso tools will help you pull the perfect espresso. Items mentioned: Weiss distribution tool Porcupress B plus espresso filter Ims screen Ims basket Vst basket Cube auto tamp by compak Puqpress Science tamp Malhkonig e65 Malhkoni…

1
Shelby Williamson 2019 US Roasting Champion - A Deep Dive on Her Roasting Philosophy, Pros and Cons of Different Roasters, Green Coffee, and More. 1:16:05

3y ago1:16:05

1:16:05

In this podcast we talk to Shelby Williamson about her coffee journey, learning to taste with her mentor Daniel Mendoza (a previous guest), her roasting philosophy, pros and cons of the different roasters she has roasted on, how to think about green coffee, how to QC effectively, and the future of coffee. We are deeply sorry about the audio quality…

1
Supply & Demand in Coffee 28:14

4y ago28:14

28:14

Dr Adam Carr & Josh chat about Supply & Demand and the journey from seed to cup!!What has the latest frosts in Brazil wrought and the pandemic conspired to bring upon the coffee consumer?!بقلم Dr Adam Carr, Josh Robertson

1
Milk & Coffee - Match made in Heaven? 29:03

4y ago29:03

29:03

Still in lockdown; Dr Adam Carr & Josh Robertson discuss milk, how it performs in the marketplace to working with it on bar as a Barista.Come and hear all things with Milk & Coffee!!بقلم Josh Robertson, Dr Adam Carr

1
Sustainability Update 2021 34:34

4y ago34:34

34:34

Dr Adam Carr & Joshie chat about initiative towards sustainability in business practice, within coffee and the global community.بقلم Josh Robertson, Dr Adam Carr

1
YouTube Coffee Questions - Answered 27:19

4y ago27:19

27:19

Dr Adam Carr & Josh go through some of the questions received through the comment section on Seven Miles Coffee Roasters YouTube channel.If you have a question, leave it on our channel!! :)بقلم Josh Robertson, Dr. Adam Carr

1
Espresso Theory and Espresso Machines (Part 1) 50:28

4y ago50:28

50:28

In this podcast we are joined by our good friend Kimhak Em to talk all about espresso theory, espresso machine mechanics and what espresso machines to buy. Tip us or our guests (Type episode # and we will split the tip with the guest) Venmo: @spencer-aidukaitis Instagram @unfilteredcoffeepodcast Email [email protected]…

1
Smash, Splinter & Shatter - All about Espresso Grinders 41:08

4y ago41:08

41:08

Dr Adam Carr & Josh have a conversation about espresso grinders.What are they?, What types are there, and what does a Barista look for in the history of grinders?بقلم Dr. Adam Carr, Josh Robertson

1
Barista Competition 27:45

4y ago27:45

27:45

Reflections on the 2019 Barista Competition. What is it, what value does it bring to coffee?بقلم Josh Robertson, Dr Adam Carr

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The Art of Being a Barista 39:16

4y ago39:16

39:16

What makes a good barista?Whats the ideal experience?Chats between Dr Adam Carr & Joshieبقلم Dr Adam Carr, Josh Robertson

1
Coffee Species, Varieties, and Potential Threats 1:10:47

4+ y ago1:10:47

1:10:47

In this podcast we talk all about coffee species, varieties and the potential threats to coffee as we know it now. We start with out talking about species, then we move into the history of Typica and Bourbon, some thoughts on genetic diversity, what we think the future of coffee may look like and much more. Disclaimer: Neither Eddy or Spencer are b…

1
Nick Rayer - Building a Coffee Cart, Jazz and Bar Flow 1:08:54

4+ y ago1:08:54

1:08:54

In today's episode we talk to Nick Rayer. We were excited to talk to Nick as he is the middle of building his first business. He gives us his in the moment perspective of what it feels like to put it all together, along with some of his ideas on the future. We also get into his jazz career, as well as some talk about working on bar. Special Guest N…

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Fermentation Fundamentals: The Life Cycle of Yeast and Other Microbes 1:14:01

4+ y ago1:14:01

1:14:01

In today's episode we break down what's happening during coffee fermentation. We start with some definitions, then move into processing types, microorganisms and carbohydrates, fermentation types, environmental factors, and flavor creation. This is all from an essay I wrote that you can find below. This is where I put in the disclaimer that I am ju…

1
What Brewing Equipment Should You Get? 39:53

4+ y ago39:53

39:53

Help us get better! Survey Link Equipment list Absolute Low end budget (below $50) Quality coffee Spring water Coffee mug Hand grinder Solid low end budget (below $300) Encore/Bodum/Chinese flat burr grinder Hand Grinder Thirdwave water Perfect water Kettles Digital Scale Brewers Mid/High Tier ($300+) Niche Zero Fellow Ode Timemore Chestnut X Timem…

1
Telemetry 34:59

4+ y ago34:59

34:59

Telemetry, what is it, what does it mean for the Coffee industry, Cafes and Baristas?بقلم Julian Brittan, Dr. Adam Carr, Josh Robertson

1
Extraction theory: Breaking Down Coffee Brewing Fundamentals 43:54

4+ y ago43:54

43:54

In this podcast, Eddy and Spencer break down extraction theory, brewing variables, ways to assess your coffee, and ways to brew better at home. We created a feedback form and would love to hear back from you guys about how we can make the show better in the future! Click here to fill it out. Links Flavor Map Waters Third Wave Water Perfect Water GC…

1
Steve Holt - Exploring Ethiopia, Ninety Plus, and Unravel Merchants 1:36:02

4+ y ago1:36:02

1:36:02

Our guest today is Steve Holt, founder of Unravel Coffee Merchants, a business working directly with farms in Ethiopia with his partner Ashenafi Argaw. Steve started his specialty coffee career in 2002 at Novo Coffee in Denver, before moving to co-found Ninety plus where he has worked up until he started Unravel. He has spent years, working on farm…

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