Coffee Literature Review

Masha Zanozina, from Counter Culture Coffee, discusses human impact on coffee brewing reproducibility. Topics include coffee competition dynamics, barista consistency, variability in brewing methods, and balancing consistency with human touch in brewing.

Carly Green, former Blue Bottle Coffee coordinator turned entrepreneur, discusses the potential of heat-tolerant coffee species Stenophylla. Topics include cupping protocols, sensory perceptions, and a perspective shift on frozen coffee quality.

Kyle Glanville, founder of G&B and Go Get Em Tiger, US Barista Champion of 2008, discusses developing Green Coffee Certified Reference Material for elemental analysis. Topics include heavy metal measurement techniques, creating certified materials, testing cleanliness, challenges of using reference materials for regulatory purposes, and potential applications in sensory analysis.

Ph.D. student Jesse Han from Harvard, known for an Ig Nobel Prize, discusses using AI to predict coffee flavors. Topics include viscosity in coffee brewing, Arabic coffee flavor analysis with machine learning, limitations of PCA for flavor profiling, and deciphering taste variations in coffee samples.

Andrew Tolley, expert in specialty natural coffees, joins Chris and Doran to discuss the impacts of Quaker beans on coffee flavor, exploring its historical significance, removal methods, chemical analysis, changes in grading criteria, and personal experiences with Quakers in specialty coffee.

Nicole Battefeld-Montgomery, expert in espresso extraction dynamics, discusses the impact of fines in coffee brewing and their role in enhancing extraction or introducing defect flavors. The podcast explores the complexities of coffee extraction, including grinder types, particle sizes, flow rates, and sensory qualities. The discussion emphasizes the correlation between extraction yield, volatile compounds, taste outcomes, and the importance of particle size distribution in coffee brewing.