A podcast for the coffee curious
S2: Episode 13: The Future Of Coffee
In the final episode of Season 2 we are taking a moment to consider the future of coffee. Will there be a revolution in brewing, what will coffee taste like and will it even be made from coffee beans?
S2: Episode 12: Top Tips For The Home Espresso Machine Novice
If you’ve ever thought ‘hmmm…home espresso brewing: how hard can it be?’ this episode has some top tips for the home espresso novice to help you decide if buying that home espresso machine is the right move for you.
S2: Episode 11: Why Coffee Is Blooming Lovely
In this episode we explore the phenomenon of the coffee bloom. Learn what it is, why it happens and how it affects your brew while picking up some useful tips to manage the bloom for the best tasting coffee.
S2: Episode 10: You Say French Press, I Say Cafetière
All about the cafetière brewer or French Press as it is also known. Listen for some key brewing tips and the solution to the problem that just about everyone who has used it has experienced with this brewer.
S2: Episode 9: The Daily Grind(er)
Grinding coffee might be part of your daily coffee brewing ritual, but how much thought do you give to the grinder itself? Whether you do or don’t have a grinder at home here are a few things you need to know about grinding coffee and coffee grinders in particular.
S2: Episode 8: Washed Coffee: Nothing To Do With Soap!
What is ‘washed’ coffee? And is it really soap free? Listen to the episode to find out why this strange bit of coffee jargon is useful to know.
S2: Episode 7: What’s The Deal With Black Coffee?
Humans have a long history of putting additives in our coffee but in recent years this has become almost taboo in Specialty Coffee. If you have ever wondered why - or been made to feel like an ignoramus simply by asking for sugar and milk in your coffee then this is the episode for you!
S2: Episode 6: Put Down The Scoop And Get Out The Scales!
It may not seem very important but the amount of coffee you use in relation to the volume of water you brew with really does matter to the taste of the end result. For better tasting coffee at home you need to start paying attention to how much coffee and water you are using to brew with. It’s time to get out the scales and get into brew ratios!
S2: Episode 5: Are You Drinking Defective Coffee?
Why you really don’t want to taste defective coffee beans and the role of defective beans in defining the quality of the coffee you drink
S2: Episode 4: Why Acidity In Coffee Is A Good Thing!
Why acidity is prized in Specialty Coffee but coffee people do their best to avoid using the word when talking about how it tastes and how acidity in coffee is about much more than just pH levels.
S2: Episode 3: Why Arabica Is So Special To Specialty Coffee
The word ‘Arabica’ is glibly used by Specialty Coffee people who assume that everyone knows what it is and why it’s important. In recognition that it may not in fact be as widely known and understood as they believe it to be, this episode takes a deep dive into Arabica coffee.
S2: Episode 2: How Do You Brew Your Coffee?
Your choice of coffee brewer may be about convenience and aesthetics but are you aware that it affects the flavour of your coffee too?
S2: Episode 1: The Surprising Impact Of This Overlooked Brewing Variable
Why you should pay attention to the quality of your brewing water for better tasting coffee
S1: Episode 11: What’s In A Blend?
An introduction to coffee blends and why you shouldn’t take blend names at face value
S1: Episode 10: We Need To Talk About Robusta
A deep dive into the much reviled commercial coffee species Robusta and why ironically it may become the saviour of the specialty coffee industry
S1: Episode 9: Why Your Coffee Is Bitter And What To Do About It
How you can influence a coffee’s bitterness and why it is actually something to be embraced not avoided
S1: Episode 8: When Was Your Coffee Roasted?
How the freshness of your coffee affects your coffee experience
S1: Episode 6: Coffee Strength: More Than Just A Number
Why understanding the strength of a coffee is more complicated than you may think