Coffee Conundrums: From Civet to Espresso

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This chapter explores the intriguing aspects of Civet poop coffee and its ethical concerns, while addressing a listener's inquiry about the health benefits of different coffee brewing methods. It provides insights into the science behind espresso's crema, the impact of grind size on flavor, and the nuances of coffee bitterness, including ways to reduce it. Additionally, the conversation touches on the historical significance of espresso making and the differences between coffee and espresso beans.

When did coffee get into our mouths? Who’s right when it comes to the best coffee? What’s the most ethical way to enjoy it? What about the cats that eat the beans? How will climate change affect your morning coffee? Peter Giuliano is the executive director of the Coffee Science Foundation explains folk stories behind coffee, what makes beans taste the way they do, why cold brew and nitro feel like rocket fuel, shade-grown coffee, roasting chemistry, flimflam, atmospheric pressure, dead espresso, and the best way to brew it, in his opinion. Also: why it tastes better outside – for some of us.

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A donation went to the Coffee Science Foundation, an arm of the Specialty Coffee Association