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 (https://bit.ly/37eMS3F) and James (https://bit.ly/2Mlkk0Ohttps://bit.ly/3jNr9ou) - and tag us in an Instagram story. Write a http://apple.co/3jY42aJ on Apple Podcasts (http://apple.co/3jY42aJ Leave a https://spoti.fi/3K2h4RQ on Spotify (https://spoti.fi/3K2h4RQ This free educational content for the coffee community was made possible by https://bit.ly/3U3oLMz, manufacturers of professional Italian espresso machines for your home and coffee bar for almost 100 years (https://bit.ly/3U3oLMz) Read Jonathan’s book, https://amzn.to/3dihAfU https://amzn.to/3dihAfU) Listen to other coffee documentaries on James’ https://bit.ly/3ajoT5e (https://bit.ly/3ajoT5e Download all episodes of this second series right now by subscribing to the ‘http://bit.ly/2NArChO (http://bit.ly/2NArChO) Learn how Brazil massively expanded output in episode three of the first series of https://bit.ly/2NArChO: Coffee Catches Fire (https://bit.ly/2NArChO) Brew up some https://bit.ly/40R6IuY! (https://bit.ly/40R6IuY) Discover Deb Hunter's https://bit.ly/3L5OZet 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 (https://bit.ly/37eMS3F) and James (https://bit.ly/2Mlkk0Ohttps://bit.ly/3jNr9ou) - and tag us in an Instagram story. Write a http://apple.co/3jY42aJ on Apple Podcasts (http://apple.co/3jY42aJ Leave a https://spoti.fi/3K2h4RQ on Spotify (https://spoti.fi/3K2h4RQ This free educational content for the coffee community was made possible by https://bit.ly/3U3oLMz, manufacturers of professional Italian espresso machines for your home and coffee bar for almost 100 years (https://bit.ly/3U3oLMz) Read Jonathan’s book, https://amzn.to/3dihAfU https://amzn.to/3dihAfU) Listen to other coffee documentaries on James’ https://bit.ly/3ajoT5e (https://bit.ly/3ajoT5e Download all episodes of this second series right now by subscribing to the ‘http://bit.ly/2NArChO (http://bit.ly/2NArChO) Go deeper into the story of espresso machines: https://bit.ly/3TdDnHO about Espresso Machine Technology https://bit.ly/3zZCivl (https://bit.ly/3zZCivl) https://bit.ly/3MOX7kQ (https://bit.ly/3MOX7kQ) https://bit.ly/3Q7vqTI, Officina Rancilio 1926 (https://bit.ly/3Q7vqTI) https://bit.ly/41uBryd espresso machine (https://bit.ly/41uBryd) https://bit.ly/3mD0lNA, the BER Rancilio Station (https://bit.ly/3mD0lNA)

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 (https://bit.ly/37eMS3F) and James (https://bit.ly/2Mlkk0Ohttps://bit.ly/3jNr9ou) - and tag us in an Instagram story. Write a http://apple.co/3jY42aJ on Apple Podcasts (http://apple.co/3jY42aJ Leave a https://spoti.fi/3K2h4RQ on Spotify (https://spoti.fi/3K2h4RQ This free educational content for the coffee community was made possible by https://bit.ly/3U3oLMz, manufacturers of professional Italian espresso machines for your home and coffee bar for almost 100 years (https://bit.ly/3U3oLMz) Read Jonathan’s book, https://amzn.to/3dihAfU https://amzn.to/3dihAfU) Listen to other coffee documentaries on James’ https://bit.ly/3ajoT5e (https://bit.ly/3ajoT5e Download all episodes of this second series right now by subscribing to the ‘http://bit.ly/2NArChO (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 (https://bit.ly/37eMS3F) and James (https://bit.ly/2Mlkk0Ohttps://bit.ly/3jNr9ou) - and tag us in an Instagram story. Write a http://apple.co/3jY42aJ on Apple Podcasts (http://apple.co/3jY42aJ Leave a https://spoti.fi/3K2h4RQ on Spotify (https://spoti.fi/3K2h4RQ This free educational content for the coffee community was made possible by https://bit.ly/3U3oLMz, manufacturers of professional Italian espresso machines for your home and coffee bar for almost 100 years (https://bit.ly/3U3oLMz) Read Jonathan’s book, https://amzn.to/3dihAfU https://amzn.to/3dihAfU) Listen to other coffee documentaries on James’ https://bit.ly/3ajoT5e (https://bit.ly/3ajoT5e Download all episodes of this second series right now by subscribing to the ‘http://bit.ly/2NArChO (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 https://bit.ly/2NArChO podcast channel. A History of Coffee is a collaboration between documentary maker James Harper of thehttps://bit.ly/3zb5vnO coffee podcast and Jonathan Morris, Professor of History and author of ‘https://amzn.to/3dihAfU’. Follow us on Instagram! Jonathan Morris https://bit.ly/37eMS3F and James Harper https://bit.ly/2Mlkk0O. This free educational content was made possible with the support of http://bit.ly/3U3oLMz, manufacturers of professional Italian espresso machines for almost 100 years. Join us live at the http://bit.ly/3TYC1lr 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! https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3sf87MV on Apple Podcasts Leave ahttps://spoti.fi/3yHkjcV Explore the technology behind Fiorenzato’s http://bit.ly/3i7OBAk Get more involved in coffee science! Buy Brita Folmer’s https://bit.ly/3zb7bN8 Read the Specialty Coffee Association's http://bit.ly/3jOPlus for cutting edge insights into coffee science, business and sustainability, including https://bit.ly/3VDdqSf Partner with the http://bit.ly/3Qa673x Explore Felipe Reinoso Carvalho’s http://bit.ly/3YWKyay, including http://bit.ly/3G9B0Av’ winning World Barista Championship routine Apply to study at the https://bit.ly/3TwSgod Do an online course with ZHAW’s http://bit.ly/3xlIOel Subscribe to https://bit.ly/3z8zSKA and complete their online coffee courses Become a member of the http://bit.ly/3CfcbSo, https://bit.ly/3WEVtEp, http://bit.ly/3jEPXTz and attend their events! Connect with my very knowledgeable guests Charles Spence - https://bit.ly/3i8qKk4 Fabiana Carvalho - https://bit.ly/3GuD9XR Janice Wang - https://bit.ly/3i1eEt7 Felipe Reinoso Carvalho - http://bit.ly/3vv68Fx Chahan Yeretzian - https://bit.ly/3S4emO1 Bill Ristenpart - http://bit.ly/3WXMGNt Peter Giuliano - https://bit.ly/3yT66tv Jenn Rugolo - http://bit.ly/3VFvRpt Giulia Bagato - http://bit.ly/3If9HHJ Denis Girardi - http://bit.ly/3YYiwM1 The Science of Coffee is made possible by these leading coffee organisations https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3Tjn8bV https://bit.ly/3CBkp6X https://bit.ly/3exvlKS https://bit.ly/3T3nmUQ

When was the last time you picked up a cappuccino with a mountain of foam perched on top? Maybe these are the cappuccinos you make every morning at home. I personally really, really dislike them! The foam is cold, raspy, and gets in the way of the actual coffee liquid. How much better would your mornings be if, instead, your cappuccino had that creamy, silky “microfoam” you find in a specialty coffee cafe? In this episode, I take you deep into the bubbles of latte foam to show you what makes them, what destroys them, and how you can craft mouth-melting lattes. Along the way I also settle the big debate: what is the actual difference between regular Oatly and Oatly Barista Edition!? --------- Please spread the word about The Science of Coffee! https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3sf87MV on Apple Podcasts Leave ahttps://spoti.fi/3yHkjcV Tryhttps://bit.ly/3GZB5IW (this episode’s sponsor) for yourself Go deeper into latte foam science! http://bit.ly/3VBMFy2 http://bit.ly/3FhEcuF foam for yourself Check out Steven Abbott’shttp://bit.ly/3OOC40B http://bit.ly/3FjXz6w with Lance Hedrick Study milk science with http://bit.ly/3WWBO2v Connect with my very knowledgeable guests Steven Abbott - http://bit.ly/3OOC40B Rituja Upadhyay - https://bit.ly/3FjVNlP Nidhi Bansal - https://bit.ly/3XZWY19 Thom Huppertz - http://bit.ly/3ESh2JY Sofia Eldhe - https://bit.ly/3H1BCdI Toby Weedon - http://bit.ly/3GVHGEq The Science of Coffee is made possible by these leading coffee organisations https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3Tjn8bV https://bit.ly/3CBkp6X https://bit.ly/3exvlKS https://bit.ly/3T3nmUQ

A good espresso is a sublime experience: rich, sweet, and wonderfully caffeinated. But, who woke up one morning and thought to themselves, ‘I’m going to build a contraption that forces a tiny amount of super hot water with incredible pressure through a bed of very finely ground coffee’? Well, the fact is, the first “espresso” machine built 150 years ago was awful in almost every way. Worst of all, if you gave that coffee to anybody on the street, nobody would say it’s even an espresso! But, over the decades, problems begat solutions that begat more problems that culminated in espresso machines like Eversys that produce gorgeous espressos at just the push of a button. And it’s got me wondering: what is the perfect espresso machine? How far can we go? But, before clicking play, be warned: this story gets explosive and bloody! ------- Please spread the word about The Science of Coffee! https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3sf87MV on Apple Podcasts Leave a https://spoti.fi/3yHkjcV https://bit.ly/3CBkp6X about how Eversys espresso machines (this episode’s sponsor) produce high quality espressos Listen to my https://bit.ly/2NArChO podcast series with Prof. Jonathan Morris Pictures of the espresso machines featured in this episode http://bit.ly/3i90Lce (1884, “Big water boiler with gnarly bits”) http://bit.ly/3WQZwNK (1905, "Fire hydrant") http://bit.ly/3IdHJfv (1947, “Lever”) http://bit.ly/3Gaq31z (1961, “Retro 60s toaster”) http://bit.ly/3GvejIr (2022, “push button”) Want to go deeper into espresso machine technology? http://bit.ly/3vxaLip’s Educational Courses Barista Hustle’s http://bit.ly/3Gb6num course Read Prof. Jonathan Morris’ book ‘https://amzn.to/3dihAfU’ Do your own coffee museum tour in Italy! http://bit.ly/3i07ANm (Milan) http://bit.ly/3Q7vqTI (Milan) http://bit.ly/3WUkpYc (Florence) Connect with my very knowledgeable guests Jonathan Morris - https://bit.ly/37eMS3F Hylan Joseph - http://bit.ly/3GbAG4k Giorgio Rancilio - http://bit.ly/3jJadU9 Anna Cento - http://bit.ly/3QajOiI Carlos Gonzàlez - http://bit.ly/3Q61qYy Silvia Bartoloni - http://bit.ly/3CikkWq Jonathan Besse - http://bit.ly/3Chl3qQ The Science of Coffee is made possible by these leading coffee organisations https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3Tjn8bV https://bit.ly/3CBkp6X https://bit.ly/3exvlKS https://bit.ly/3T3nmUQ

How can you make better coffee at home? Well, an easy way is to buy higher quality beans. But, I’m concerned this is going to get harder and harder for you in the future. Climate change is making coffee taste worse while also pushing farmers into financial hardship. In this episode we explore how genetic development can produce a coffee tree that might save the day. Is there a wild coffee tree happily growing in the forests somewhere that could be our silver bullet? What about if we mix existing documented species together? But, the big problem is that genetic research is slow, and farmers can’t wait around. So, in the second half, we learn how coffee farmers in Kenya are trying to fix the problem right now. And I’m actually tentatively hopeful the beans you brew in the morning are not going to get worse. But, it all depends on you, me and the coffee industry making a couple of changes right now. —--- Please spread the word about The Science of Coffee! Follow me on Instagram and tag me in an Instagram story - https://bit.ly/2Mlkk0O Write a review on Apple Podcasts - https://apple.co/3sf87MV Leave a 5 star rating on Spotify - https://spoti.fi/3yHkjcV Learn more about how Trabocca, this episode’s sponsor, works with coffee farmers: https://bit.ly/3Tjn8bV Support the work of World Coffee Research: https://bit.ly/3VtyoV6 Become a member of Kew Gardens: https://bit.ly/3yFZ8b0 Find some of Alvans Mutero’s (https://bit.ly/3T0NHTy) and Thiriku’s (https://bit.ly/3CCxHQJ) coffee to taste for yourself Learn more about cloning coffee plants on my other podcast, Adventures in Coffee - https://bit.ly/3EFBmzG Want to listen to more documentary podcasts about coffee? Check out Filter Stories - https://bit.ly/3zb5vnO Connect with my very knowledgeable guests: Sarada Krishnan - LinkedIn (https://bit.ly/3rW9dwB) and Research Gate (https://bit.ly/3VvzDTq) Aaron Davis - Kew Gardens (https://bit.ly/3CAicZg) Hanna Neuschwander - LinkedIn (https://bit.ly/3MvW2Mi) Bernard Gichimu - LinkedIn (https://bit.ly/3VrOIFJ) Learn more about the coffee varieties discussed on this episode: SL 28 - https://bit.ly/3MvNIw6 SL 34 - https://bit.ly/3rTX2QX Ruiru 11 - https://bit.ly/3CXmDPf Batian - https://bit.ly/3EEls8M The Science of Coffee is made possible by these leading coffee organisations: BWT Water and More - https://bit.ly/3EEpuxN Marco Beverage Systems - https://bit.ly/3T2YDzY Trabocca - https://bit.ly/3Tjn8bV Eversys - https://bit.ly/3CBkp6X Oatly - https://bit.ly/3exvlKS Fiorenzato - https://bit.ly/3T3nmUQ

How you brew your coffee dramatically affects what you taste. And I do mean dramatic! Brewing up the same bag of coffee beans can taste like a slice of heaven, or a slap in the face. So, what exactly is happening at a microscopic level when water swirls through coffee grinds? Why does boiling water extract certain flavours, while letting the kettle cool for five minutes make it taste markedly different? In this episode, we dive deep into the academic research conducted at the UC Davis Coffee Center so you can choose your flavour adventure: Do you like your coffees when they’re a sour bomb? A floral caress on the lips? A smokey drag on a pipe? Or a treacle of sweet syrup? We also explore why it can be so difficult getting the same flavours from the same beans consistently. And finally, I equip you with tools so you can begin finding your perfect brew. —--- Please spread the word about The Science of Coffee! Follow me on Instagram and tag me in an Instagram story - https://bit.ly/2Mlkk0O Write a review on Apple Podcasts - https://apple.co/3sf87MV Leave a 5 star rating on Spotify - https://spoti.fi/3yHkjcV Explore this episode’s sponsor Marco Beverage Systems SP 9 brewer and how it delivers consistent brews in the cafe (https://bit.ly/3Tgh18r) Listen to the Adventures in Coffee episode about making dramatically different brews using the Aeropress: https://bit.ly/3TghsQ7 Want more to listen to more documentary podcasts about coffee? Check out Filter Stories - https://bit.ly/3zb5vnO Want to go deeper into coffee extraction? Mackenzie Batali’s fractionation research - https://bit.ly/3CFnvH0 UC Davis’ brewing control chart research - https://bit.ly/3CLoiGz Take courses on coffee brewing with the Specialty Coffee Association - https://bit.ly/3EQFoVV Study at the UC Davis Coffee - https://bit.ly/3TwSgod Read ‘The Craft and Science of Coffee’ - https://bit.ly/3zb7bN8 Connect with my very knowledgeable guests: Samo Smrke - LinkedIn (https://bit.ly/3EKrjtg) and Instagram (https://bit.ly/3IdrfRz) Bill Ristenpart - Academic profile (https://faculty.engineering.ucdavis.edu/ristenpart/) Mackenzie Batali - LinkedIn (https://bit.ly/3s7VRxr) Peter Giuliano - LinkedIn (https://bit.ly/3yT66tv) Danny Pang - LinkedIn (https://bit.ly/3Sd9mqq) David Walsh - LinkedIn (https://bit.ly/3VEH7Uo) The Science of Coffee is made possible by these leading coffee organisations: BWT Water and More - https://bit.ly/3EEpuxN Marco Beverage Systems - https://bit.ly/3T2YDzY Trabocca - https://bit.ly/3Tjn8bV Eversys - https://bit.ly/3CBkp6X Oatly - https://bit.ly/3exvlKS Fiorenzato - https://bit.ly/3T3nmUQ