Advertise on podcast: Filter Stories - Coffee Documentaries

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 you the organic farming tricks of Don Rufino, one of the region’s leading organic farmers. He nurtures the soil around his coffee trees using mountain microorganisms, a huge diversity of shade trees, attentive tree pruning, and very funky batches of homemade bug spray. The results speak for themselves: when I pick up a handful of his soil, it is moist, dense and writhing with life. Could these cultivation techniques be the answer to the coffee world’s declining soil health? Please spread the word about The Science of Coffee! Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter! Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Leave a 5 star rating on Spotify Dive deeper into organic coffee Explore Sustainable Harvest’s range of certified organic and Fairtrade coffees Are you a coffee farmer? Get in touch with Lalo Perez Varaona Check out Don Rufino’s organic cooperative, RAOS Connect with my very knowledgeable guests Lalo Perez Varaona - LinkedIn Tommie Hooft van Huysduynen - LinkedIn Alison Streaker - LinkedIn The Science of Coffee is made possible by these leading coffee organisations BWT Water and More Marco Beverage Systems ROEST Sustainable Harvest Mahlkönig The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories

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 episode, I interview one of the world's leading roasting teachers who takes me through his published scientific research to give a clear answer. It’s as simple as 80%, 15% and 5%. And then, in the second half, I show you why roasting coffee consistently batch-after-batch is so difficult. But these problems are finally being solved with smart technologies. I visited the ROEST engineering team in Oslo and cracked open their innovative prototype P3000 roaster to show you the technology that allows anybody to roast coffee consistently and fully automatically. I am so impressed with these innovations, I believe they’re going to change the coffee industry. Please spread the word about The Science of Coffee! Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Leave a 5 star rating on Spotify Dive deeper into the science of roasting Explore ROEST’s innovative products for the coffee industry. Learn more from Morten Münchow and his coffee roasting courses Read Morten’s paper in collaboration with the University of Copenhagen on Roasting Conditions and Coffee Flavour Connect with my very knowledgeable guests Sverre Simonsen - LinkedIn Callum Gilmour - LinkedIn Veronica Balduc - LinkedIn Morten Münchow - Coffee Mind website Scott Rao - Instagram The Science of Coffee is made possible by these leading coffee organisations BWT Water and More Marco Beverage Systems ROEST Sustainable Harvest Mahlkönig The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories

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 eventually dark roasted flavours. This is the magic of coffee roasting! In this episode of The Science of Coffee, I show you a full roast in action on the ROEST P3000, taste how coffee flavours evolve from acidic to bitter, and speak to leading coffee roasting scientists to reveal the mind-bending chemical and physical transformations taking place. See for yourself Roest's innovative P3000 fully automatic roaster. Please spread the word about The Science of Coffee! Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Leave a 5 star rating on Spotify Connect with my very knowledgeable guests Mark Al-Shemmeri - LinkedIn Callum Gilmour - LinkedIn Veronica Balduc - LinkedIn Anja Rahn - LinkedInIldi Revi - LinkedIn Samo Smrke - Instagram Morten Münchow - Coffee Mind website The Science of Coffee is made possible by these leading coffee organisations BWT Water and More Marco Beverage Systems ROEST Sustainable Harvest Mahlkönig The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories

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 cultural backgrounds and language? Best of all, I put all these questions to the test in the Athen’s World of Coffee trade show. Many poor unsuspecting Filter Stories spit, splutter and gasp in the name of science! --------- See Marco Beverage Systems' SP9 for yourself, and discover their range of consistent and energy-efficient coffee brewers for your cafe. Please spread the word about The Science of Coffee! Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Leave a 5 star rating on Spotify Connect with my very knowledgeable guests Helene Hopfer - LinkedIn Joel Mainland - LinkedIn Fabiana Carvalho - Instagram Janice Wang - LinkedIn Felipe Reinoso - LinkedIn Freda Yuan - Instagram Mandy Naglich - Instagram The Science of Coffee is made possible by these leading coffee organisations: BWT Water and More Marco Beverage Systems ROEST Sustainable Harvest Mahlkönig The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories

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 sense of smell and taste works to help you be a better coffee taster. I shrink us down microscopically and we dive into your tongue to show you why good black coffee tastes sweet, even though there’s no sugar in it. We then travel up into our noses and get stuck in a lot of mucus. This slime might be disgusting, but we need it to be able to smell well. And finally, with the help of tasting expert and author Mandy Naglich, I show you three effective ways you can train yourself to be a much better coffee taster without having to go on any expensive courses. The trick is to train our internal flavour prediction models! This episode will help you deepen your appreciation of coffee and its delicious complexity. --------- See Marco Beverage Systems' SP9 for yourself, and discover their range of consistent and energy-efficient coffee brewers for your cafe. Please spread the word about The Science of Coffee! Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Leave a 5 star rating on Spotify Become a better coffee taster! Pick up a copy of Mandy Naglich’s book “How To Taste” Sign up for the Specialty Coffee Association’s Sensory Skills courses Do an online sensory course with CoffeeMind Connect with my very knowledgeable guests Mandy Naglich - Instagram Linda Bartoshuk - Website Joel Mainland - LinkedIn Fabiana Carvalho - Instagram Janice Wang - LinkedIn Peter Giuliano - LinkedIn Bram De Hoog - Instagram The Science of Coffee is made possible by these leading coffee organisations: BWT Water and More Marco Beverage Systems ROEST Sustainable Harvest a href="https://bit.ly/3NGRFA6" target="_blank"...

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 coffee scientists. This insights will help you appreciate coffee more deeply and make even better coffee at home. We'll explore organic coffee growing, delve into the science of roasting, uncover optimal storage and grinding techniques, enhance your tasting skills through sensory science, and share James' journey towards thinking more like a scientist. Press the Subscribe button so you don't miss future episodes! https://bit.ly/3TdDnHO Follow James on Instagram: https://bit.ly/2Mlkk0O The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories: https://bit.ly/3ajoT5e The Science of Coffee is made possible by these leading coffee organisations: BWT Water and More Mahlkönig Marco Beverage Systems Sustainable Harvest ROEST

America is coffee-obsessed. From Central Perk’s red couch being the centre of major plot twists in Friends to the fact the average American drank more than two cups a day. And the conventional explanation is pretty straightforward: an English colonist introduces coffee to Jamestown in 1607. 150 years later Americans rebel against the British by throwing tea chests into Boston harbour and drinking coffee becomes their patriotic duty. Oh, and of course who won the civil war? The side that had the coffee. But, actually, the truth is much more surprising, and reveals a much more counter-intuitive story of America. In this final episode of Series Two of A History of Coffee, we offer you a story of America through the lens of a black drink, another black drink, a third black drink and perhaps even a fourth. A History of Coffee is a collaboration between documentary maker James Harper of the Filter Stories coffee podcast and Jonathan Morris, Professor of History and author of ‘Coffee: A Global History’. Don't miss future episodes by pressing the 'Subscribe' or 'Follow' button in your podcast player. ----------- Please spread the word about A History of Coffee! Follow us on Instagram - Jonathan (@coffeehistoryjm) and James (@filterstoriespodcast) - and tag us in an Instagram story. Write a review on Apple Podcasts (http://apple.co/3jY42aJ) Leave a 5 star rating on Spotify (https://spoti.fi/3K2h4RQ) This free educational content for the coffee community was made possible by Rancilio, manufacturers of professional Italian espresso machines for your home and coffee bar for almost 100 years (https://bit.ly/3U3oLMz) Read Jonathan’s book, ‘Coffee: A Global History’ (https://amzn.to/3dihAfU) Listen to other coffee documentaries on James’ Filter Stories podcast (https://bit.ly/3ajoT5e) Download all episodes of this second series right now by subscribing to the ‘A History of Coffee’ podcast channel (http://bit.ly/2NArChO) Learn how Brazil massively expanded output in episode three of the first series of A History of Coffee: Coffee Catches Fire (https://bit.ly/2NArChO) Brew up some Yaupon Holly! (https://bit.ly/40R6IuY) Discover Deb Hunter's All Things Tudor podcast (https://bit.ly/3L5OZet)

One morning back in the ‘80s, Howard Schultz walks out of his Milan hotel, stumbles into an espresso bar, and fundamentally changes coffee history. He discovered (and then popularises) the iconic, timeless Italian coffee experience: Rich thick coffee, an affordable price and great theatre. But this Italian ritual is surprisingly young, so young that Howard Schultz was in school while some of it was being developed! In this third episode of Series Two of A History of Coffee, we show you why for most of Italy’s history, coffee was thin, expensive, dull to watch…and that’s if you were lucky enough to even be drinking the real stuff at all! A History of Coffee is a collaboration between documentary maker James Harper of the Filter Stories coffee podcast and Jonathan Morris, Professor of History and author of ‘Coffee: A Global History’. ----------- Don't miss future episodes by pressing the 'Subscribe' or 'Follow' button in your podcast player Please spread the word about A History of Coffee! Follow us on Instagram - Jonathan (@coffeehistoryjm) and James (@filterstoriespodcast) - and tag us in an Instagram story. Write a review on Apple Podcasts (http://apple.co/3jY42aJ) Leave a 5 star rating on Spotify (https://spoti.fi/3K2h4RQ) This free educational content for the coffee community was made possible by Rancilio, manufacturers of professional Italian espresso machines for your home and coffee bar for almost 100 years (https://bit.ly/3U3oLMz) Read Jonathan’s book, ‘Coffee: A Global History’ (https://amzn.to/3dihAfU) Listen to other coffee documentaries on James’ Filter Stories podcast (https://bit.ly/3ajoT5e) Download all episodes of this second series right now by subscribing to the ‘A History of Coffee’ podcast channel (http://bit.ly/2NArChO) Go deeper into the story of espresso machines: James' science podcast about Espresso Machine Technology Neapolitan coffee maker (https://bit.ly/3zZCivl) Espresso at 1906 World’s Fair in Milan (https://bit.ly/3MOX7kQ) Rancilio's Museum, Officina Rancilio 1926 (https://bit.ly/3Q7vqTI) "La Cornuta" espresso machine (https://bit.ly/41uBryd) Rancilio's...

Haiti was once the biggest, most profitable coffee growing region in the world. But today Haiti is one of the world’s poorest nations where you can’t get a bag of Haitian beans delivered to Berlin in a week for love nor money. In this second episode of Series Two of A History of Coffee, we show you how colonialism and racism dragged Haiti into poverty, and the role of coffee at the centre of it. Be warned: this episode contains graphic descriptions of violence. A History of Coffee is a collaboration between documentary maker James Harper of the Filter Stories coffee podcast and Jonathan Morris, Professor of History and author of ‘Coffee: A Global History’. ----------- Don't miss future episodes by pressing the 'Subscribe' or 'Follow' button in your podcast player Please spread the word about A History of Coffee! Follow us on Instagram - Jonathan (@coffeehistoryjm) and James (@filterstoriespodcast) - and tag us in an Instagram story. Write a review on Apple Podcasts (http://apple.co/3jY42aJ) Leave a 5 star rating on Spotify (https://spoti.fi/3K2h4RQ) This free educational content for the coffee community was made possible by Rancilio, manufacturers of professional Italian espresso machines for your home and coffee bar for almost 100 years (https://bit.ly/3U3oLMz) Read Jonathan’s book, ‘Coffee: A Global History’ (https://amzn.to/3dihAfU) Listen to other coffee documentaries on James’ Filter Stories podcast (https://bit.ly/3ajoT5e) Download all episodes of this second series right now by subscribing to the ‘A History of Coffee’ podcast channel (http://bit.ly/2NArChO)

A coffee shop is a lot more than just a place to drink coffee. The seats and sofas encourage you to invite a friend, and chat. And chatting is powerful: ideas that emerge from these caffeine-fuelled conversations give birth to modern finance and even the founding of great artistic and scientific institutions. Meanwhile, other ideas threaten those in power, and have led to many attempts to ban coffeeshops (and even coffee itself!) these last 500 years. In the first episode of Series Two of A History of Coffee, we show you how the coffee shop changed the world, and we ask whether it still has what it takes to upend society. A History of Coffee is a collaboration between documentary maker James Harper of the Filter Stories coffee podcast and Jonathan Morris, Professor of History and author of ‘Coffee: A Global History’. ----------- Don't miss future episodes by pressing the 'Subscribe' or 'Follow' button in your podcast player Please spread the word about A History of Coffee! Follow us on Instagram - Jonathan (@coffeehistoryjm) and James (@filterstoriespodcast) - and tag us in an Instagram story. Write a review on Apple Podcasts (http://apple.co/3jY42aJ) Leave a 5 star rating on Spotify (https://spoti.fi/3K2h4RQ) This free educational content for the coffee community was made possible by Rancilio, manufacturers of professional Italian espresso machines for your home and coffee bar for almost 100 years (https://bit.ly/3U3oLMz) Read Jonathan’s book, ‘Coffee: A Global History’ (https://amzn.to/3dihAfU) Listen to other coffee documentaries on James’ Filter Stories podcast (https://bit.ly/3ajoT5e) Download all episodes of this second series right now by subscribing to the ‘A History of Coffee’ podcast channel (http://bit.ly/2NArChO)

We're back with more stories about the tiny psychoactive seed that changed the world and continues to shape our lives today. In Series Two, we reveal how the invention of the coffee shop revolutionised societies, why colonialism, racism and coffee have kept once prosperous Haiti poor today, how Italy's revered espresso culture was created, and we debunk many myths around America's supposed love affair with coffee. If we want to make coffee a more equitable industry that’s also kinder to the environment, a place to start is understanding the stories and systems that put the coffee into your cup this morning. Press the ‘Subscribe’ button so you don’t miss future episodes. Listen to all the episodes at once on the A History of Coffee podcast channel. A History of Coffee is a collaboration between documentary maker James Harper of the Filter Stories coffee podcast and Jonathan Morris, Professor of History and author of ‘Coffee: A Global History’. Follow us on Instagram! Jonathan Morris @coffeehistoryjm and James Harper @filterstoriespodcast. This free educational content was made possible with the support of Rancilio, manufacturers of professional Italian espresso machines for almost 100 years. Join us live at the London Coffee Festival 2023! We have three time slots for you to choose from: Saturday, 22 April, 11:00-11:30 and 14:30-15:00, and Sunday, 23 April,14:30-15:00.

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 of research is revealing that sight, sound and touch all affect your expectation of a coffee’s flavours. In this episode, I explore how certain sounds might make your coffee taste sweeter, while other sounds translate to bitterness. And I expose how some cafe owners might be ruining the flavours of the high-end specialty coffee you paid for without even realising it. In the second half, I show you why so many of our scientific questions about coffee are going unanswered. I take you deep into the future of coffee science by explaining who’s doing research into coffee science, why they’re doing it, how much it costs and how you can get involved. ---------- Please spread the word about The Science of Coffee! Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Leave a 5 star rating on Spotify Explore the technology behind Fiorenzato’s AllGround home coffee grinder Get more involved in coffee science! Buy Brita Folmer’s The Craft & Science of Coffee Read the Specialty Coffee Association's 25 Magazine for cutting edge insights into coffee science, business and sustainability, including Charles Spence’s article on sonic seasoning Partner with the Coffee Science Foundation Explore Felipe Reinoso Carvalho’s sonic research, including Diego Campos’ winning World Barista Championship routine Apply to study at the UC Davis Coffee Centre Do an online course with ZHAW’s Coffee Excellence Centre Subscribe to Barista Hustle and complete their online coffee courses Become a member of the Barista Guild, Coffee Roaster’s Guild, Coffee Technicians Guild and attend their events! Connect with my very knowledgeable guests Charles Spence - Academic profile Fabiana Carvalho - Instagram Janice Wang - LinkedIn Felipe Reinoso Carvalho - LinkedIn Chahan Yeretzian - a...