22 APR 2024 · For your coffee to taste its best, it’s crucial you buy fresh roasts and grind fresh.… .….Or maybe not.  When I began creating this episode, I was convinced that ‘fresh is best’. But, after delving into the science of coffee freshness, I don’t believe that anymore.  This episode goes deep into how diffusion and oxidation changes a coffee’s flavours. You’ll learn what it takes to store your coffee grounds unbelievably well. So well, that if you do it right, you will struggle to taste the difference between two month old coffee compared to those same beans freshly ground! But here’s the weirdest thing: Maybe, just maybe, you will prefer old coffee more than the fresh stuff. ---------- Please spread the word about The Science of Coffee! Discover how I make these Filter Stories episodes by subscribing to my https://bit.ly/3HQ9qJR.  Leave a https://spoti.fi/3jZaXEz https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3jWYtxq on Apple Podcasts Explore https://bit.ly/3NGRFA6’s range of world leading grinders, trusted by baristas globally. Dive deeper into the science of coffee freshness Do ahttps://bit.ly/3EMioYg with the Coffee Excellence Centre Pick up a copy of the SCA’s https://bit.ly/3Ub4DIu Connect with my very knowledgeable guests Samo Smrke - https://bit.ly/3IdrfRz 19 Grams Coffee Roasters in Berlin - https://bit.ly/49FMOqU Arnaldo Rodrigues - https://bit.ly/3UozoLB The Science of Coffee is made possible by these leading coffee organisations: https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3RD2X9G https://bit.ly/48wpPP4 https://bit.ly/3NGRFA6 https://bit.ly/3TdDnHO is a spin-off series from James Harper's documentary podcast https://bit.ly/3ajoT5e

8 APR 2024 · In the last episode, I discovered that rinsing my Chemex filter papers was a waste of time! As a result I’ve managed to claw back over seven days of my life left on earth.  But why stop there?  The coffee industry is full of elaborate ways of brewing and savouring coffee: fancy drippers, cold metal balls, “slurp-able” cupping spoons. These are very fun, but how many of them actually affect the flavour of our coffee? I fear elaborate coffee gear is wasting our time and money. They're distracting us from the existential crises in coffee that actually require all our attention now. For example, the issue of farmers who grow delicious coffees quitting the business because it’s just getting too hard.  But to figure out whether a popular new coffee tool was actually waste of time or not, I needed to think like a scientist.  This episode is the journey I went on to rewire my brain: I had to learn what good evidence looks like, what to do if I can’t find good evidence, and why it’s important to focus mostly on experimental results while resisting the allure of a compelling theory.  Please spread the word about The Science of Coffee! Discover how I make these Filter Stories episodes by subscribing to my https://bit.ly/3HQ9qJR.  Leave a https://spoti.fi/3jZaXEz https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3jWYtxq on Apple Podcasts Discover this episode’s sponsor BWT’s water filtration products. I use their http://bit.ly/3Xiuq2a and cafes can use their https://bit.ly/3EPLIx9 Dive deeper into the science of slurping, water and Signal Detection Theory Do ahttps://bit.ly/3EMioYg with the Coffee Excellence Centre Read Georgiana’s https://bit.ly/43F1vcw Learn more about https://bit.ly/3TAzy0G Explore https://bit.ly/3TqOFbq on the effects of magnesium (German) Browse Christopher Hendon’s book https://amzn.to/3Tbo3LS  Take https://bit.ly/3z8zSKA  Watch James Hoffman's https://bit.ly/3Duxn8f Connect with my very knowledgeable guests Morten Munchow - https://bit.ly/3vAj6VQ Jeremy Nelson - https://bit.ly/4ano73T Samo Smrke - https://bit.ly/3IdrfRz Georgiana Juravle - https://bit.ly/3ISZEan Young Baek - https://bit.ly/3TNHMDY Frank Neuhausen - https://bit.ly/3gg4Fie Sergio Barbarisi - https://bit.ly/4cyGCna Alessandro Genovese - https://bit.ly/3IRt74p The Science of Coffee is made possible by these leading coffee organisations: https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3RD2X9G https://bit.ly/48wpPP4 https://bit.ly/3NGRFA6 https://bit.ly/3TdDnHO is a spin-off series from James Harper's documentary podcast https://bit.ly/3ajoT5e

25 MAR 2024 · Should you rinse your filter paper before making a filter coffee? Almost everybody in coffee internet says you should.  But what if most of coffee internet was wrong? In this episode, I show you how I try to answer this question like a professional sensory scientist would.  It’s hard. It’s frustrating. But ultimately, it’s worth it because I end up saving seven days of my life left on earth! Please spread the word about The Science of Coffee! Discover how I make these Filter Stories episodes by subscribing to my https://bit.ly/3HQ9qJR Leave a https://spoti.fi/3jZaXEz https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3jWYtxq on Apple Podcasts Bring out vibrancy in your coffee with BWT’s magnesium water filters for the https://bit.ly/3girG49 and https://bit.ly/3EPLIx9 Dive deeper into sensory science methodologies Take Becky Bleibaum’s https://bit.ly/4cvnBSO!  Set up a triangulation yourself with https://bit.ly/3TF9kvn Understand Rose Marie Pangborn’s three step process better with Morten Münchow https://bit.ly/4cn0klG Do ahttps://bit.ly/3EMioYg with the Coffee Excellence Centre Connect with my very knowledgeable guests Morten Munchow - https://bit.ly/3vAj6VQ Becky Bleibaum - https://bit.ly/4aiSyYg Samo Smrke - https://bit.ly/3IdrfRz Sophie Vo - https://bit.ly/3IJD18h The Science of Coffee is made possible by these leading coffee organisations: https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3RD2X9G https://bit.ly/48wpPP4 https://bit.ly/3NGRFA6 https://bit.ly/3TdDnHO is a spin-off series from James Harper's documentary podcast https://bit.ly/3ajoT5e

13 MAR 2024 · Farming coffee organically is amazing because soils are more alive, birds and insects are more plentiful, farmers avoid getting sick with agrochemicals. But, if it’s so great, why is less than 10% of the world’s coffee grown organically? The fact is, going organic is hard. Much harder than growing coffee conventionally. In this episode I show you the story of one of Central America’s most successful organic coffee cooperatives, RAOS, and the four big hurdles that stood in the way of their early founders who all dreamed of converting their farms to organic. This story changed my understanding of farming and is now the reason I choose organic specialty coffee whenever I can. Please spread the word about The Science of Coffee! Discover how I make these Filter Stories episodes by subscribing to my https://bit.ly/3HQ9qJR https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3jWYtxq on Apple Podcasts Leave a https://spoti.fi/3jZaXEz Dive deeper into organic coffee Learn more about Sustainable Harvest’s https://bit.ly/49s5Q4g programme, their cupping app https://bit.ly/3w8rYlV, and explore their range ofhttps://bit.ly/3w9Wufl Explore https://bit.ly/4bt7Qer (Cooperativa Regional Mixta de Agricultores Organicos de la Sierra)'s story for yourself Are you a coffee farmer? Get in touch with https://bit.ly/3SLi8iP Connect with my very knowledgeable guests Lalo Perez Varaona - https://bit.ly/3u9AfVZ Jorge Cuevas - https://bit.ly/3umqxjn Andrea Futterer - https://bit.ly/3OCs4c2 Osman Contreras - https://bit.ly/42AeNX1 Roberto Rene Gonzales - https://bit.ly/3wavfkQ The Science of Coffee is made possible by these leading coffee organisations https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3RD2X9G https://bit.ly/48wpPP4 https://bit.ly/3NGRFA6 https://bit.ly/3TdDnHO is a spin-off series from James Harper's documentary podcast https://bit.ly/3ajoT5e

26 FEB 2024 · 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 https://bit.ly/3HQ9qJR! https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3jWYtxq on Apple Podcasts Leave a https://spoti.fi/3jZaXEz Dive deeper into organic coffee Explore https://bit.ly/48wpPP4’s range of certified organic and Fairtrade coffees Are you a coffee farmer? Get in touch with https://bit.ly/3SLi8iP Check out Don Rufino’s organic cooperative, https://bit.ly/4bt7Qer Connect with my very knowledgeable guests Lalo Perez Varaona - https://bit.ly/3u9AfVZ https://www.linkedin.com/in/tommie-hooft/overlay/about-this-profile/ - https://bit.ly/49r99Jg Alison Streaker - https://bit.ly/3HLmEHQ The Science of Coffee is made possible by these leading coffee organisations https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3RD2X9G https://bit.ly/48wpPP4 https://bit.ly/3NGRFA6 https://bit.ly/3TdDnHO is a spin-off series from James Harper's documentary podcast https://bit.ly/3ajoT5e

12 FEB 2024 · 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! https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3jWYtxq on Apple Podcasts Leave a https://spoti.fi/3jZaXEz Dive deeper into the science of roasting Explore https://bit.ly/3RD2X9G’s innovative products for the coffee industry. Learn more from https://bit.ly/3vAj6VQ and his coffee roasting courses https://bit.ly/3OhtM2b in collaboration with the University of Copenhagen on Roasting Conditions and Coffee Flavour Connect with my very knowledgeable guests Sverre Simonsen - https://bit.ly/3u9AfVZ Callum Gilmour - https://bit.ly/4aU1VyK Veronica Balduc - https://bit.ly/3O62onC Morten Münchow - https://bit.ly/3vAj6VQ Scott Rao - https://bit.ly/3UbtdLg The Science of Coffee is made possible by these leading coffee organisations https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3RD2X9G https://bit.ly/48wpPP4 https://bit.ly/3NGRFA6 https://bit.ly/3TdDnHO is a spin-off series from James Harper's documentary podcast https://bit.ly/3ajoT5e

29 JAN 2024 · 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 https://www.roestcoffee.com/'s innovative P3000 fully automatic roaster. Please spread the word about The Science of Coffee! https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3jWYtxq on Apple Podcasts Leave a https://spoti.fi/3jZaXEz Connect with my very knowledgeable guests Mark Al-Shemmeri - https://www.linkedin.com/in/mark-al-shemmeri-8a3669129/ Callum Gilmour - https://bit.ly/4aU1VyK Veronica Balduc - https://bit.ly/3O62onC Anja Rahn - https://bit.ly/3vIfj9dIldi Revi - https://bit.ly/3FunuXs Samo Smrke - https://bit.ly/3IdrfRz Morten Münchow - https://bit.ly/3vAj6VQ The Science of Coffee is made possible by these leading coffee organisations https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3RD2X9G https://bit.ly/48wpPP4 https://bit.ly/3NGRFA6 https://bit.ly/3TdDnHO is a spin-off series from James Harper's documentary podcast https://bit.ly/3ajoT5e

15 JAN 2024 · 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 https://marcobeveragesystems.com/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! https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3jWYtxq on Apple Podcasts Leave a https://spoti.fi/3jZaXEz Connect with my very knowledgeable guests Helene Hopfer - https://bit.ly/47bAyxa Joel Mainland - https://bit.ly/47ojbcI Fabiana Carvalho - https://bit.ly/3GuD9XR Janice Wang - https://bit.ly/3i1eEt7 Felipe Reinoso - https://bit.ly/3vv68Fx Freda Yuan - https://bit.ly/3ytzfbE Mandy Naglich - https://bit.ly/4ayZT75 The Science of Coffee is made possible by these leading coffee organisations: https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3RD2X9G https://bit.ly/48wpPP4 https://bit.ly/3NGRFA6 https://bit.ly/3TdDnHO is a spin-off series from James Harper's documentary podcast https://bit.ly/3ajoT5e

8 JAN 2024 · 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 https://marcobeveragesystems.com/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! https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3jWYtxq on Apple Podcasts Leave a https://spoti.fi/3jZaXEz Become a better coffee taster! Pick up a copy of https://bit.ly/4aF9326 Sign up for the https://bit.ly/3EQFoVV courses Do an https://coffee-mind.com/product/sensory-training-kit-program/ Connect with my very knowledgeable guests Mandy Naglich - https://bit.ly/4ayZT75 Linda Bartoshuk - https://bit.ly/3RCXPSQ Joel Mainland - https://bit.ly/47ojbcI Fabiana Carvalho - https://bit.ly/3GuD9XR Janice Wang - https://bit.ly/3i1eEt7 Peter Giuliano - https://bit.ly/3yT66tv Bram De Hoog - https://bit.ly/3S0KdCt The Science of Coffee is made possible by these leading coffee organisations: https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3RD2X9G https://bit.ly/48wpPP4 https://bit.ly/3NGRFA6 https://bit.ly/3TdDnHO is a spin-off series from James Harper's documentary podcast https://bit.ly/3ajoT5e

2 JAN 2024 · 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 https://bit.ly/3TdDnHO button so you don't miss future episodes! https://bit.ly/3TdDnHO Follow James on https://bit.ly/2Mlkk0O: https://bit.ly/2Mlkk0O The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories: https://bit.ly/3zb5vnO The Science of Coffee is made possible by these leading coffee organisations: https://bit.ly/3EEpuxN https://bit.ly/3NGRFA6 https://bit.ly/3T2YDzY https://bit.ly/48wpPP4 https://bit.ly/3RD2X9G