The Science of Coffee

Discover how the coffee world finally recognized the vital role of water in shaping flavor. Dive into the pioneering work of Christopher Hendon and British roaster Maxwell Colonna-Dashwood, who transformed our understanding of water chemistry. Learn about Total Dissolved Solids and the significance of minerals like calcium and magnesium in perfecting your brew. Listen as experts share their evolving perspectives and practical insights that could revolutionize your coffee experience.

Explore the surprising impact of water quality on your coffee's flavor. Discover how two key ingredients—calcium and hydrogen carbonate—can make or break your brew. Journey back 550 million years to a time when Earth was a lush paradise, and learn about the cosmic origins of today’s water. Uncover the challenges posed by modern tap water and how ancient life forms shape our current water sources. This episode reveals the intricate connection between water chemistry and the coffee experience, making each cup a tale of evolution.

Lucia Solis, a coffee podcaster and former winemaker, joins the conversation to dive deep into how water quality can enhance your coffee experience. They tackle essential concepts like hardness and alkalinity, explaining why these factors matter for flavor and equipment life. Listeners learn practical ways to test their water at home and improve it, whether through filtration or mineral addition. The dynamic discussion not only demystifies water science but also ensures you can brew that perfect cup every time.

Lucia Solis, a coffee professional and host of the Making Coffee podcast, joins the discussion about the crucial role of water quality in brewing. They delve into the concepts of alkalinity and hardness, explaining how these factors can dramatically alter coffee flavor. Listeners learn how to test their water at home and practical methods for achieving optimal water characteristics. A fascinating tasting experiment highlights the stark flavor differences between various water types, empowering coffee enthusiasts to improve their brewing experience.

Delve into the fascinating journey of specialty coffee, tracing its path from Colombia's Finca El Chafarote to your cup. Discover the dedication and challenges of coffee production, including the intricate processes that elevate flavors while navigating transportation hurdles. Learn why specialty coffee costs 50% more than commodity coffee, revealing the artistry and care behind every brew. Explore essential quality control measures and the critical role of water quality in enhancing your coffee experience.

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.   Their decisions come down to more than passion or a hard work ethic. Instead, I uncover two  starting conditions—often invisible to us buyers—that strongly shape whether a farmer chooses specialty at all.   If we want to see more speciality coffee grown, we need to bring down the barriers to specialty. But first we need to understand what those barriers really are.   The answers might surprise you. They surprised me.   Please spread the word about The Science of Coffee! Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter   Find your next favourite Colombian coffee from The Coffee Quest   Taste coffees from Erick Bravo’s award winning farm, Finca El Chaferote   Nerd out on my farm profitability estimations     Season 3 of The Science of Coffee is made possible by these leading coffee organizations:   The Coffee Quest | BWT | TODDY | Algrano | Probat  

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 on a steep learning curve finding buyers for their beautiful coffees.    Part 2 explores what it looks like for a small Brazilian farm to find better buyers, and the challenge of achieving pricing power.    Behind every beautiful coffee is a family story like this, but it’s a story we rarely get to see close up.    Let’s take a closer look.     Please spread the word about The Science of Coffee! Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter   Source your next lot of specialty green coffee on Algrano   Listen to Firefly to hear a cautionary tale about a specialty farm failing because they couldn't find the right buyers.   Try Fazenda Paraiso's and Sancoffee's coffees for yourself!   Season 3 of The Science of Coffee is made possible by these leading coffee organizations:   The Coffee Quest | BWT | TODDY | Algrano | Probat

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 on a steep learning curve finding buyers for their beautiful coffees.    Part 1 unravels the hidden structures of Brazil’s coffee industry: how prices are set, why it’s so hard to create a specialty-focused farm, and why Vicente's farm is unsustainable if he sells his coffee the traditional way.    Behind every beautiful coffee is a family story like this, but it’s a story we rarely get to see close up.    Let’s take a closer look.     Please spread the word about The Science of Coffee! Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter   Source your next lot of specialty green coffee on Algrano   Listen to Firefly to hear a cautionary tale about a specialty farm failing because they couldn't find the right buyers.   Try Fazenda Paraiso's and Sancoffee's coffees for yourself!   Season 3 of The Science of Coffee is made possible by these leading coffee organizations:   The Coffee Quest | BWT | TODDY | Algrano | Probat

Discover the fascinating world of coffee roasting as technology takes center stage. Explore the revolutionary heat transfer methods allowing for lightning-fast roasting that rivals traditional techniques. Delve into the experience of testing an industrial tangential roaster and witness the colossal whale-sized machine breaking records. With a blend of innovation and flavor experimentation, the podcast highlights why not everyone is roasting at breakneck speeds despite the available technology.

Delve into the fascinating transformation of coffee from seed to your cup. Discover the intricate role of amino acids and sugars in shaping flavors. Witness the Maillard reaction, where heat sparks a chain reaction turning nutrients into delightful aromas. Enjoy a vibrant discussion on the science behind coffee roasting and its community impact. Plus, get a sneak peek into future topics, including coffee supply chains and cold brew techniques!