Definitely not a specialty coffee podcast. Two mates who own a coffee business—and one who doesn't—explore the wild facts and wonderful stories you haven't heard about the world's favourite beverage.
We're back for 2024 with our Christmas Special Episode. It's been a while, but you definitely can't tell.In this episode Chris shares his revolutionary parenting technique for clearing out a crowded playground, Aaron proudly announces his cinematic achievement of starting (but not finishing) exactly one movie this year, and Brendan recounts 'the incident' at our live show and why we probably won't be asked back. Also in this episode:Coffeenomics: C-Price at a 47-year high. ffs.Health Advice: How to de-stress when you work 3 jobs.Ad Read: Milk in Coffee is ok nowListener Question: Margaret Moore's 2024 fast finishMerry Christmas to all our lovely listeners, have a safe and enjoyable break and remember, you save 30% in our Boxing Day Sale on our Drip Coffee Bag Starter Bundle: https://www.filament.coffee/products/brewbags-starter
Have you ever daydreamed about owning a cafe? Maybe you've spotted one for sale and are on the fence? Today's episode is a must-listen.Meet Matt Kenworthy, a numbers man who, along with his wife Ash, took the plunge and bought not just one but three cafes in 2019. He shares his journey from mortgage broking to owning and running the East Vic Park institution formerly known as Antz Cafes.We dig into the nitty-gritty of rebranding to Venn Coffee, managing staff and customers, and the tough call to close one location. Matt also sheds light on the importance of point-of-sale data and streamlined process management in running a successful Perth cafe.Also in this episode:Matt's Secret Sauce: What sets Venn apart in a crowded market.Coffee Focus: How Venn maintains a coffee-centric venue without a full kitchen.Customer Dynamics: Balancing space for all types of customers without pigeonholing the venue.Menu Efficiency: Why a menu of bagels and acai bowls means no chefs and an efficient food service.Numbers Game: Key metrics Matt keeps an eye on and how often he reviews pricing.Trend or Fad: Matt's approach to jumping on (or leaving alone) cafe trends.Roasting Reality: Why the focus is on product quality, and not just cost saving with vertical integration.Matt's Outrageous Daily Caffeine Consumption: Don't try this at home.Quickfire Questions:What's Matt's pet peeve about customers?What are his thoughts on Kombucha?How many 18L kegs does he think Aaron could carry?Does he allow cyclists in the cafe with their click-clack shoes on?Use code TOPHER15 at checkout on www.filament.coffee for 15% off delicious coffee delivered to your door.
This is one to watch on video if you can!Oh what a special day it is when Chris puts in more than 3 minutes of preparation!This week he told us he has something special ready, but we couldn't have imagined he'd written a complete scene from his new Screen-Play "The Story of Filament Coffee” Before we run through the first table read, Aaron starts the episode off by discussing the huge cold coffee market, trends within and finishes by deciding that a teeth-whitening cold brew will be the next big thing.We discuss a recent survey that highlights the complete disconnect between coffee consumers and coffee farmers on what they believe is working from a sustainability perspective in the coffee industry. Turns out farmers just want to get paid properly whilst consumers think workplace conditions and the environment are more important.Then comes Act 1 of The Story of Filament Coffee: A Screenplay by Chris TopherAlso in this episode:Coffeenomics: C-Price steadyHealth Advice: Too much Kahlua out the back of CollieAd Read: TOPHER15 gets you 15% offFor delicious coffee delivered to your door, visit www.filament.coffee to order online today. Podcast listeners save 15% when they use code TOPHER15 at checkout.Episode references:Perfect Daily Grind: How Cold Coffee Beverages Are ChangingDaily Coffee News: Survey: Coffee Farmers and Consumers Have Different Perspectives on Sustainability
Our Very first video episode! And what a way to start!Watch the video episode on YouTube here.After Chris reads some timely obituaries, Aaron kicks us off with his six-part manifesto to get us to all slow down, and take time (30 seconds or 30 minutes) the next time we have a coffee.Then we workshop the kid's book. An idea we had back on episode 50 when Aaron brought in a book about a mole being defecated on, we thought surely we can do this. And we did. Sort of. We come up with the story, the theme, and a neat little summary of things we've spoken about previously that annoy us at the coffee shop.Also in this episode:Coffeenomics: C-Price steadyHealth Advice: At what age can you start drinking coffee?Ad Read: TOPHER15 gets you 15% offListener Question: Ted's Running ClubFor delicious coffee delivered to your door, visit www.filament.coffee to order online today. Podcast listeners save 15% when they use code TOPHER15 at checkout.
The Matt that matters most, Matt Muhl from Brightside Coffee joins us for the first time this year as we discuss all that is new and noteworthy in the world of coffee.We kick off with a coffee update from Matt. Price relief is on the horizon, with the Brazil harvest looking “absolutely baby glam” to quote the man himself. With exports up for the world's biggest coffee producer, price relief is coming to all green bean buyers. Not for the consumer of course, just for us manufacturers who have been haemorrhaging cash for years.Matt tells us about some exotic coffees he has his eye on for later in 2023 but warns us why buying expensive coffee can be risky. Aaron then absolutely phones it in with some article about a journalist moving to Melbourne in 2019 and the worst thing that happened to her was drinking decaf coffee. Even Chris was unimpressed.Chris saves the episode though with an article about a woman with an owl in her coffee and then Matt gets absolutely stuck into us with some critical feedback.Also in this episode:Coffeenomics: C-Price Down!Health Advice: Long Jump Tips from ChrisAd Read: TOPHER15 gets you 15% offFor delicious coffee delivered to your door, visit www.filament.coffee to order online today. Podcast listeners save 15% when they use code TOPHER15 at checkout.Episode references:The Age: Maida Pineda I've gone cold turkey on caffeine, and this is how I'm surviving in MelbourneMetro.co.uk Jasper King. Woman thinks she's found an owl in her frothy morning coffee
50 Episodes! And what a way to celebrateAaron tells us he's quit coffee, tells us he's been giving his daughter coffee, and then tells us he owns a book that is literally about a badger trying to find an animal who defecated on him.He also discusses the Story of the Aeropress, the Crazy coffee idea by a Stanford Professor and Frisbee maker that made millions. After a shaky start, the online coffee community got behind Alan Adler and launched the Aeropress into every specialty coffee shop. We asked ourselves if we could come up and launch a product through chat forums, what would we do? Then it hit us: we're going to write a kid's book.Also in this episode; MilkLab's CEO hopes Australia's coffee culture keeps consumer spending at the cafe despite the "looming recession.” Are we feeling the pinch of inflation at the cafe yet? Chris tells us some good news; he's sold Filament to a large international corporate.AND THEN:Coffeenomics: C-Price is UPHealth Advice: At home treatment for dengue feverAd Read: TOPHER15 gets you 15% offListener Q: Cafe trends in the next 5 yearsAND: A bonus return of the Ranch for Ep 50!For delicious coffee delivered to your door, visit www.filament.coffee to order online today. Podcast listeners save 15% when they use code TOPHER15 at checkout.Articles referenced:The Guardian: bumper-profits-at-kitkat-maker-nestle-they-should-give-consumers-a-breakWorld Coffee Portal: Nestle-posts-strong-start-to-2023-with-steady-coffWishpond.com: How the AeroPress Inventor Went from Flying Rings to CoffeeSydney Morning Herald: Milklab maker hopes for ‘coffee culture' to continue despite cost-of-living crisisABC: Interest rate rises have Australians ready to slash spending, and businesses are bracing for the cuts
This is a big episode, tackling a big topic: Australia's dying coffee culture. What was once the envy of the coffee world has become a myriad of mediocrity as more and more people take their bikes and their laptops to cafes in 2023, only to be met with the lazy attitudes of the barista.Maybe you've been denied chocolate sprinkles on your cappuccino because it isn't ‘authentic'? Maybe you've been informed by a barista that your extra hot coffee is just not possible and shouldn't be made like that. How about looking for a table at your favourite coffee spot, only to see some punter on his laptop, taking up valuable real estate? We get into the detail about what is acceptable laptop loitering behaviour, and what is off limits (Aaron is targeted heavily).Then Chris tells us about a group of lycra-clad men denied entry to their favourite spot for showing too much bulge (Aaron is targeted heavily).Also in this episode:Coffeenomics: C-Price lowerHealth Advice: Just good sound advice from TophAd Read: TOPHER15 gets you 15% offListener Q: Moore & Rotas crossoverFor delicious coffee delivered to your door, visit www.filament.coffee to order online today. Podcast listeners save 15% when they use code TOPHER15 at checkout.
In this episode, we break down the best coffee makers for camping and tell you why they're no good. Ever tried to make a coffee for a group of people with your Aeropress? You can't do it. What about packing all the kit needed to brew up a fresh pot with a v60? You're dreaming. We tell you what to look for in a camping coffee maker and which one to pick up for your next camping trip . Aaron starts at the top and lists slightly worse and worse rating coffee solutions for campers and why each of them just won't cut it on your next camping trip.Then we deep dive into how blockchain technology is helping traceability, and transparency with green coffee buying by providing a decentralised system in which origin fraud, quality fraud, and (by one Egyptian company in) blatant copyright fraud can be prevented. Aaron couldn't care less. Turns out he welcomes sticks, husks, and other debris filler in his morning cup of coffee. Then Chris tells us about a celebrity's coffee order. Also in this episode:Coffeenomics: C-Price lowerHealth Advice: A Celebrity Needs Chris' HelpAd Read: TOPHER15 gets you 15% offFor delicious coffee delivered to your door, visit www.filament.coffee to order online today. Podcast listeners save 15% when they use code TOPHER15 at checkout.
A business focussed episode this week as we talk about the Valley of Death; that perilous journey every small business faces when they decide to scale up.It's a decision that all businesses face after a short time, including ours. Aaron leads our discussion and asks us what drives a small business owner to make that leap? Is it money, is it ego, is it something else?Why isn't it enough for a business owner to be a big fish in a little pond, - why is there an overwhelming drive for businesses to grow? What would Chris do if he owned a successful sandwich shop?Also in this episode; Snoop Dogg has launched a cold brew coffee, so who could Filament partner with from WA to help us launch our next cold brew? And Chris tells us that since Covid 19, young people are drinking more coffee, but buying it less. ANDCoffeenomics: C-Price has remained stable.Health Advice With Chris: David Rotas isn't dead (yet).Ad Read: TOPHER15 gets you 15% off & AI Google ReviewsFor delicious coffee delivered to your door, visit www.filament.coffee to order online today. Podcast listeners save 15% when they use code TOPHER15 at checkout.References:Daily Coffee News: https://dailycoffeenews.com/2023/03/08/snoop-dogg-launches-indoxyz-indonesian-specialty-coffee-line/Vinepair.com: https://vinepair.com/articles/ab-inbev-craft-layoffs/
The weekly C02 footprint of the average cafe in Australia is equal to the C02 output 57 cars. Do you think your reusable cup is helping to reduce this? It isn't.A Climate focussed discussion this episode as we ask the question: is Australia's obsession with reusable cups just a big distraction when it comes to the impact of C02 emissions of your favourite cafe?Chris discusses the most energy-efficient way to brew coffee at home and Aaron tells us that if you love black coffee it's because you're simply genetically predisposed to it. Good news for Filament!Also in this episodeCoffeenomics: C-Price steady due to the sea breeze.Health Advice/ Listener Q: How much coffee is too much coffee?Ad Read: TOPHER15 gets you 15% offFor delicious coffee delivered to your door, visit www.filament.coffee to order online today. Podcast listeners save 15% when they use code TOPHER15 at checkout.Episode references:https://www.baristahustle.com/blog/interview-with-dr-adam-carr/https://www.sevenmiles.com.au/blogs/editorial/cafe-sustainability-more-than-disposable-cups/https://wastemanagementreview.com.au/war-waste-got-wrong-paper-cups-recycled/https://www.watoday.com.au/national/western-australia/antz-inya-pantz-becomes-first-perth-coffee-shop-to-ditch-the-takeaway-cup-20160422-god4es.htmlhttps://bannisterdowns.com.au/our-ethical-milk/packaging
This was a really fun one. In this latest episode, we dive into three crucial coffee questions: 1. Is the specialty coffee shop in trouble? Can they survive today just making good coffee, or are they doomed to shut their doors without moving into roasting or food service?2. How can we fix the World Barista Championship so that it's more financially inclusive for all competitors; and 3. What does your coffee date's order tell you about them?Also in this episode:Coffeenomics: C-Price looking has risen, good golly.Health Advice: Chris' first date no-nosAd Read: TOPHER15 gets you 15% offListener Question: Ethyl is suffering from caffeine withdrawal.For delicious coffee delivered to your door, visit www.filament.coffee to order online today. Podcast listeners save 15% when they use code TOPHER15 at checkout.Episode references:https://perfectdailygrind.com/2023/01/is-the-world-barista-championship-too-expensive/https://www.bonobology.com/dates-coffee-tells/
We're back for 2023!In this episode, we dive into the story of the US-based coffee roaster who was ripped off $250,000 trying to make it in the wholesale market. Were they unlucky, or did they just stuff up their contract? What would Filament do?We discuss the future of espresso, in Italy and everywhere else. Is it on the way out? We talk about the palate preference of coffee lovers in 2023, low caffeine options, exotic species, the comeback of blends, the availability of super-automatic espresso machines, re-adjusting to traditional brewing methods, freezing roasted coffee for storage, and growth of the home barista. Then Chris tells you 5 ways to get steamy under the milk wand with that cute barista you've been daydreaming about.Also in this episode:Coffeenomics: C-Price looking goodHealth Advice: Don't Quit, Live in the moment.Ad Read: TOPHER15 gets you 15% offListener Question: The Woodvale Pattie BanditFor delicious coffee delivered to your door, visit www.filament.coffee to order online today. Podcast listeners save 15% when they use code TOPHER15 at checkout.Episode references:https://www.modest.coffee/2022/12/how-we-got-grifted/https://www.withstarsinhereyes.com/post/howtoflirtwiththatcutebarista
Good golly we had some laughs reading these in 2022. We absolutely love hearing from our listeners, and reading out what you write to us in the Listener Question segment has become a favourite of ours. To celebrate a brand new year of the podcast, we've put together a mix of the best questions of 2022 for you all to enjoy. We'd like to thank every one of our listeners, but in particular thank you so much to Margaret Moore, Ian Clasp, Al Cappuccino, Beryl Knoppy and David Rotas; the Listener Questions segment simply couldn't happen without listeners like you.Visit www.filament.coffee to order delicious black coffee, made by us, to your home or work. Podcast listeners save 15% when you use code TOPHER15 at checkout.
2022: The year that was in coffee. Matt Muhl joins us again this episode, this time to wrap up the highs and lows of coffee in 2022 whilst we enjoy two very unique coffee cocktail creations from Chris and Aaron.Aaron creates a delicious, unique take on the classic Negroni and Chris wows us with a little trick he learned when traveling to make a coffee cocktail for the discrete grocery shopper.We remember our own personal highlights of 2022, we discuss our 2023 resolutions and Chris introduces a guest that you literally will not believe.Also in this episode: We diagnose Aaron's self-diagnosed condition We do some shout-outs to Brendan's family members We each give our best fiction book recommendations; ANDThe final Health Advice With Chris for 2022Thank you to our listeners for your support in 2022, we hope you all enjoy listening as much as we love recording. See you all in 2023 for more.Visit www.filament.coffee to order delicious black coffee, made by us, to your home or work. Podcast listeners save 15% when you use code TOPHER15 at checkout.
Joined by Matt Muhl from Brightside Coffee to celebrate our Christmas Special episode, we get into the spirit of the silly season right from the start.The original title of this Christmas Special episode was "Coffee in Beer" as we followed a similar theme to last year and responsibly enjoyed a couple of local coffee-based beers whilst we recorded this one. It was quickly overshadowed by the timeless ritual that is gift giving as we each brought in a gift that we made ourselves. Aaron wrote a song, and brought in some fruit, Brendan wrote some poetry, and good golly if we didn't almost die of laughter when Chris presented a hand-drawn picture of us that we still cannot believe. See our socials for a censored version.Also in this episode; we remember our favourite gifts, talk about our go-to Christmas movies, and a very special Christ-Mas Health Advice with Chris for the holiday season.Visit www.filament.coffee to order delicious black coffee, made by us, to your home or work. Merry Christmas to all our lovely listeners, have a safe and enjoyable break and remember, you save 15% when you use code TOPHER15 at checkout.
When did people stop taking dogs for walks in parks and start taking them everywhere they go? Dogs have their own beaches, dogs are on trains, dogs are in taxis, and this week; we discuss dogs in cafes. We've debated dog owner etiquette a little in the last couple of episodes and we get into it once and for all. As three non-dog owners, we apologise in advance, but as you'll find— we are absolutely correct.Of course, that's not before we rate ten of the hottest Christmas gift ideas for the coffee lover in your life, as Aaron takes us through his stocking stuffers. Chris brings us an opinion piece from five years ago about how all coffee drinkers are liars without having an opinion on it. He says he searched "most pretentious coffee article ever" to find it. Plus:Health Advice: should you peel prawns to keep the peace if you're fatally allergic?The latest market update in Coffeenomics; AND... A listener question that is a little too close to home... for Brendan. Visit www.filament.coffee to order delicious black coffee, made by us, to your home or work. Podcast listeners save 15% when you use code TOPHER15 at checkout.Articles referenced in this episode:Buzzfeed, Stephen LaConte: https://www.buzzfeed.com/stephenlaconte/coffee-is-bad-people-who-drink-it-are-bad
This week, we discuss the future of Arabica coffee with the very real threats that coffee leaf rust and climate change will have on this coffee species.This is only after our resident herbivore, Aaron, tells us all about Cultural Omnivores and their modern-day choices between elite and popular coffee spots. Are you a Cultural Coffee Omnivore?Also in this episode, Aaron updates us on the C-Price and probably Korean coffee giant, Dong Suh, in his Coffeenomics segment and Chris tells us his top three dog breeds.For delicious black coffee delivered to your door, visit www.filament.coffee to order online today. Podcast listeners get 15% off their first order with code TOPHER15 at checkout
Have you ever ordered a couple of coffees and had the Barista assume the almond flat white was for the lovely lady, and the long black which she ordered was for the gentleman? It happens more than you think so this week, we try to get to the bottom of it.Also; inflation and the price of a cup of coffee. Inflation isn't slowing down abroad or here in Australia - the cost of a cup of coffee has never been higher... but is it actually high enough? Given all the magic that goes into bringing a morning coffee to you, surely it's still a bargain?And if that isn't enough economics of coffee: Aaron updates us on the C-Price and Dong Suh's Maxim White Gold in his Coffeenomics segment and Chris helps a helpless lady stuck in the car with her rehab on Health advice with Chris.For delicious black coffee delivered to your door, visit www.filament.coffee to order online today. Podcast listeners get 15% off their first order with code TOPHER15 at checkout
The weather is warming up and cold brew coffee is back in the minds of coffee lovers all over Australia. A quick search online of "how to make cold brew coffee" yields hundreds of recipes, all with different ratios, different brew times, and different roast profiles. Where do you start? Should you make enough for the whole week or just enough for tomorrow? In this episode, Brendan and Chris break down our step-by-step guide for making the best Cold Brew coffee at home. Unfortunately, Aaron couldn't make the recording, and we briefly discuss our decision to push on and record without him.Our guide might seem a little bit backward; let's start selecting the right brew time to fit your schedule, and let's leave the coffee until last.Listen in and we'll tell you, step by step how to make fresh, delicious, and fuss-free cold brew coffee at home.And hey — prefer to buy cold brew instead? Head on over to www.filament.coffee to order Filament Coffee cold brew cans delivered to your door. PS - Podcast listeners get 15% off their first order by using code TOPHER15 at checkout.
Another edition of Pies & Pulses; and on this episode, we discuss the highest price for coffee ever sold after the recent Ethiopia Cup of Excellence awards. The winning coffee sold for a whopping $1300 Australian dollars per kilo green!Also in this episode; Coffee & Cigarettes - why do they go so well together? A recent study hypothesises a pairing as iconic as beetroot and chocolate. Is it the unique flavour combination? Is it simply habit, or is it something else?And Starbucks has a Venti problem with their staff unionising.Plus:Margaret Moore returns for Moore;Chris reads Filament's Mission Statement;The second edition of Aaron's Coffeenomics; AND... The listeners have voted on their preferred Chris Topher segment, tune in to find out the winner, and hear the maiden broadcast— do not miss this one.Visit www.filament.coffee to order delicious cold brew or drip filter coffee to your home or work. Podcast Listeners save 15% on their first order. Use code TOPHER15 at checkout.
We start this week with Chris explaining himself; why we haven't been able to record for a month—before we get into a brand new format!A round-up of our favourite coffee news is brought to the table where we discuss all that is new and noteworthy in the wonderful world of coffee.In this episode, we find out what the disgraced former CEO of Luckin Coffee (Episode 7) has been up to, we discuss a New York Times article that suggests no one drinks hot coffee anymore and whether you can be arrested for driving under the influence of coffee.Plus! Aaron has a brand new segment (again) and a listener question for the hall of fame
A year ago, on the podcast, Chris made us a coffee at his house. He used pre-ground, dark-roasted coffee, which he kept in a plastic container. It was truly terrible, and we were polite about it, but Chris couldn't have cared less about coffee as the co-host of a new coffee podcast.A year later, and a year into sharing the stories and facts we love about coffee, we had a thought—how much has Chris really learned about it? If Chris has picked up a thing or two, then surely our listeners have also?So this week, to celebrate one year of the Filament Coffee podcast, Chris makes us another coffee as we sit down to interview him about the world's favourite beverage. We ask him his number one tip for making great coffee at home, the type of cafe he would open and his opinion on decaf plus much, much more.Also in this episode, one of our favourite listeners has written in once Moore and Aaron's first-ever ad read could be the best of the show's short history.
Do you know where your coffee is from? In 2022, "responsibly sourced" and "ethically purchased" are words used to reassure conscious coffee drinkers that they can feel good about their morning ritual. But is it that simple?Coffee passes through many hands to reach your cup, as small lot farmers simply don't have the capital or knowledge to distribute their coffee around the world. This is a reality not exclusive to coffee farming, but the rise of Direct Trade relationships between Australian coffee roasters and coffee farms and co-operatives abroad means there are new alternatives to the reliance on conventional coffee brokers and importers. But is this a good thing? How does it work, and how does a coffee roaster in Australia do the right thing when they purchase imported green beans?To find out, we are joined in this episode by our dear friend and green bean buying expert, Matt Muhl of Brightside Coffee, to get into the detail of how roasters here in Australia navigate this tricky space.Also in this episode, find out which Commonwealth Games event Aaron is most looking forward to, and we discuss who is the most famous Australian.A podcast for people who drink coffee ☕
If you live in Australia and drink coffee, chances are pretty slim that you wake up to enjoy a filter-style coffee.Australia's strong espresso coffee culture is renowned worldwide, so why bother with filter coffee? Isn't that just the burnt stuff served in American diners?That's what Chris says, anyway. And we agree—filter coffee is not for everyone.But we love coffee, so we want to experience every step in the process from farm to cup when we sit down with our morning brew. The varietal, where it was grown, how it was processed, then how it is roasted and brewed are all on display with this style of coffee brewing—you can't hide behind milk and sugar here. You can truly taste the coffee.For most people, it isn't going to matter, and that's ok. That's what Chris says, anyway. And that's just what this episode is all about.We also talk about what filter coffee is exactly, how it's made and if we were world leaders, who would we each be?
I've known Chris Topher since we were 17 years old. We met at a friend's fancy dress 18th birthday party. I went as Leonardo, the ninja turtle, and when I couldn't work out what his costume was, he told me he was Frank Abignail Jr from the movie Catch Me If You Can. He's been obsessed with scamming, swindling, deceiving, defrauding and grifting since his high school days, so it was no surprise to me that when it was his turn to choose an episode topic, he went straight for ' Coffee Scams'.In this episode, we each bring our own coffee 'scam' to the table to discuss if it really is a scam or just brilliant marketing. Fairtrade coffee, multi-level marketing schemes and the famous Kopi Luwak coffee are all in our crosshairs on the hardest-hitting episode in the short history of this podcast.Also in this episode: Cane toads are in Kunanurra, and Filament Coffee has a brand new (hot) coffee product ✌️
Coffee is our favourite thing. But, sometimes we overdo it. If you've ever had one too many cups and felt anxious or wired at your desk, an inability to focus (scrolling instead of working), yawning all afternoon and then lying wide awake at night—you might be over your caffeine tolerance.As daily life get busier, more people are drinking more coffee than ever before to power through their day. As owners of a coffee business, we absolutely know how easy it is to build a caffeine tolerance and how important it is to be mindful of our caffeine intake so we can enjoy coffee all day, without the downside of the jitters and the crash.So if you've ever felt your heart beating out of your chest after your third cup of the morning, and wondering why you feel so tired in the afternoon, listen in as we talk through three simple steps to stop the shakes, stop your heart pounding out of your chest, and stop the mid-afternoon crash—without missing out on coffee!1. Find your caffeine tolerance2. Calculate your actual daily consumption3. Adjust for your dayAlso in this episode, Aaron shares his number one tip for a bootstrapped business start-up and Chris was here too.
Unlike other brewing methods, cold brew coffee lacks a 'kill-step' (like boiling water), so careful sanitation and storage are critical to ensuring a delicious (and safe) cold brew experience.Poor taste and a short shelf life are one thing, but there are very real, very nasty pathogens that love to multiply in cold brew coffee if left unchecked.We're joined on the podcast this week by Anthea Rodoreda, Food Scientist and food safety consultant, to talk about all things micro-biological inside your cup of cold brew and find out why these bacteria exist and how to avoid them.Also in this week's episode, Anthea tells us the worst thing she's seen in a restaurant whilst on the job, whether you should heat up leftovers, and Aaron explains his technique for finding out how long a cafe has stored their cold brew coffee.All this and more on this week's episode of the Filament Coffee Podcast.
This week we're joined once again by our dear friend and resident coffee expert, Matt Muhl of Brightside Coffee, to discuss the art and science of turning green beans brown. The roaster's transformation of the fibrous, grassy, green seed of a coffee cherry into the rich, complex and aromatic marvel that is the coffee bean we all know and love is a simple theory that is quite complex in practice. We dive into both this week with Matt before discussing his roasting philosophies and how you can roast coffee at home using everyday household appliances!Also, in this episode, we reveal our significant others' most annoying coffee habit, and Aaron receives some more sound parenting advice (we recorded before the 2022 Oscars ceremony and all references to smacks and slaps are purely coincidental).Visit Brightside Coffee at www.brightside.coffee to order delicious roasted coffee or green beans delivered to your door.
The history of coffee cannot be told without its famous stories of smuggling, so this week Chris and Aaron select their favourite historically significant coffee bad boys and share their tales with us.Without these brave, unlawful and selfish acts, coffee cultivation across the globe would not be where it is today—these are big smuggles! ☕️So pour your morning coffee and settle in to hear the story of Brother Baba Budan, Captain Gabriel Mathieu de Clieu and the incredible story of Uganda-Kenya coffee smuggling in the 1970s.Also on this week's episode; find out what Aaron's nickname was in high school and how long you spend ordering coffee over a whole year.References: John Kamau, Nation, Coffee smuggling turned scores into millionaires, 2013. Accessed March 2022, Searching in History, The Adventure of Gabriel de Clieu, 2014. Accessed March 2022, Shelly Fagan, Medium, The King, a Thief & Pirates: How Coffee Came to America, 2019. Accessed March 2022,
How do they make coffee on planes? How much coffee does a pilot drink during a long flight, and what happens when they fall asleep in the cockpit?This week's guest is our dear friend, on the line from Hong Kong, Cathay Pacific pilot, first officer Andrew McLean. Borders are about to open for the good people of Perth, so we get reacquainted with air travel and find out where to fly as Andrew shares his favourite coffee shops across the globe.Also in this episode, Chris tells us how to deal with chatty plane passengers, Aaron brings back the hot seat, and we find out how to study for a pilot's exam.
It's the lifestyle job we've all thought about doing. As we line up to order our morning cup before the day begins, we wonder, "what if this was my day? I love coffee. I love people. I could run my own cafe!"Is it that simple? This week on the podcast, we speak our dear pal, Hadley Swan of Dropinz Coffee, who did just that. Three short years ago, he started a coffee shop from scratch. From fit-out to flat white, Hadley and his team have built Dropinz into a buzzing spot in the heart of Mullaloo.Listen to find out Hadley's three rules he lives by for small business, which he's applied to his coffee shop. Find out what his staff think of him and how important the community has been to his success.Also in this episode, Chris learns the difference between an açaí bowl and a poke bowl, and Aaron introduces a brand new segment. Hold on to your hot seats.
See ya, 2021! This week, we celebrate the new year with two brand new coffee cocktails! Aaron shows us how to make a paired back version of the classic martini, while Chris introduces his cocktail for the man who celebrates in the morning.While responsibly sampling, we take a look back through 2021 to discuss our highlights from the year and put our mind to a 2022 resolution we'd like to stick to.Listen in to learn how to make these coffee cocktails, to hear Chris' favourite Thermomix recipe and to see how the boys do in a pop quiz about Harrison Ford.Have a safe and happy New Year. The podcast will take a short break after this episode; we'll see you all in 2022!
Tis the season (Chris is back from harvest) and to celebrate we recorded our Filament Coffee Podcast Christmas Special!We discuss our favourite Christmas traditions and exchange gifts while sampling a Perth beer and Perth whiskey made with coffee in this festive episode.Christmas is a time for family and friends and this week we're joined by our second guest ever on the podcast, our dear friend (and family) Mr Gavin Aitkins. We've been looking forward to this one for a while.Listen in to hear what Santa brought us, to see if you can guess which of us Santa is describing in his famous"this beer is you" game and why Chris wasn't invited to Gav's wedding. That plus our favourite Christmas Day traditions and an impromptu Christmas song.Thanks so much to our listeners for supporting this new podcast this year, it's been a lot of fun and very humbling to have you tune in to our ramblings each week.Stay safe, look after each other this festive season and have a very Merry Christmas x
We missed last week, so we're back with a treat - we recorded this week's episode as a video podcast! You can check it out here.Everyone has a coffee habit they're not proud of, so we each fessed up. This week's episode was a fun one, as we each step into the circle of trust and open up about coffee moments we thought we'd never share.Listen in to discover Chris' beyond belief barista confession, to hear about Aaron's love of aeroplane coffee and how Brendan saves money for Filament.Check out the video podcast on our Instagram account @filament.coffee to see why Chris couldn't clap at the end of the episode.https://www.instagram.com/tv/CXgCjppDUec/
Coffee Houses in Vienna have hosted some of history's most significant people: Leon Trotsky, Joseph Stalin, Adolf Hilter, Beethoven, Mozart and Sigmund Freud all started their day in a Viennese Coffee House.More remarkable than this, though, is how coffee came to Vienna in the first place. The Battle of Vienna in 1683 saw the right man, in the right place, at the right time not only playing an immeasurably important role in the Viennese victory over the Ottomans - but he alone also recognised that their left behind camel feed was in fact sacks of coffee. So then he started Vienna's coffee culture.This is the story of Georg Franz Kolschitzky and how his heroics led to one of the most historically significant battle victories before he started one of the world's grandest coffee cultures.Also this week- Chris' grandad drove past Chris sitting on his verandah while we were recording and stopped in to join us on The Ranch. Do not miss it.
Australia has a world famous cafe culture, but did you know we grow coffee here too? Approximately 600 tonnes of Australian grown coffee was produced in 2020, but the majority of Australians have never tried it.This week we're joined on the podcast by our great friend, coffee roaster and coffee expert, Matt Muhl to discuss Australia's coffee farming industry.Where in Australia do we grow coffee? What impact does the relative higher cost of labour have on our coffee farmers and what practices are they using to remain profitable? What does it taste like and how can you get your hands on some?We answer these questions and more, and also welcome Matt onto The Ranch on this week's episode of the Filament Coffee Podcast.
Focus, memory and reaction time - does my morning cup of coffee help me get my work done? Will coffee before taking my exam help or hinder me? What about if I'm up late gaming - will coffee help my reaction times? And which jobs could benefit the most from regular caffeine dosing?Two weeks ago we had a look at caffeine's impact on physical performance and this week Brendan, Aaron and Chris wrap up by discussing caffeine's impact on our cognitive performance. References:Reaction times https://www.sciencedirect.com/science/article/abs/pii/S0031938420303450Memory https://www.josam.org/josam/article/view/76Focus https://www.sciencedirect.com/science/article/abs/pii/S1053810019303435?via%3DihubNon-caffeine https://www.mdpi.com/2072-6643/10/10/1386/pdf
Have you ever wondered where our name came from? How did we meet? Why did we start a cold brew business in the first place, and how did we do it?This week Brendan and Aaron sit down to take a trip down memory lane and discuss the story (so far) of Filament Coffee. From the days of using hand grinders in a kitchen to now operating out of our custom-built coffee brewery and everything in between.What advice would we give our younger selves, before we started, if we could go back?And what discovery did we make about the coffee industry once we crossed over and became a part of it? Where is Chris?All this and much more on this week's episode of the Filament Coffee Podcast.
In 1984 the International Olympic Committee added caffeine to its controlled substance list, BUT in 2004 both the IOC and the World Anti-Doping Agency removed caffeine from being banned.Since then, professional and Olympics athletes are allowed to use caffeine when competing, So can caffeine really be helping you run longer or lift more in the gym?This week Brendan, Aaron and Chris take a look at caffeine's impact on physical performance, when the best time to take caffeine before going for your daily jog is - and the most effective way to take it (spoiler: it isn't a flat white on the fun run start line).Also in this episode, Chris has a business idea for brand new chewing gum, David Rotas is back on the grid, and Aaron answers more questions from the people about his Sultana Bran habit.Articles referenced from Journal of the International Society of Sports Nutritionhttps://jissn.biomedcentral.com/articles/10.1186/s12970-020-00383-4#citeashttps://jissn.biomedcentral.com/articles/10.1186/1550-2783-7-5#Sec16
Surely Not!?Everyone knows that an excessive amount of caffeine isn't good for you, but what about the coffee itself? This week we look at three common concerns of the coffee lover and how they can go about avoiding their potential pitfalls!Did you know that coffee could raise your cholesterol? Did you know that coffee (as well as other crops including cereals and nuts) may contain toxins resulting from fungal growth which survive roasting and brewing?Did you know that the coffee enema is a thing and its use very likely does more harm than good?Brendan, Aaron and Chris take a balanced look at these three issues, to answer the question: Is Coffee Bad For You?Surely Not.
If you drink one large flat white a day, you're drinking as much as 110 litres of milk with your morning coffee every year. If you only drink one a day.In 2021 we're more health and environmentally conscious than ever before. Drinking black coffee is a great way to take control of your calorie intake or your carbon footprint but the problem with drinking black coffee is that it just doesn't taste as good. Right? So we add milk.By volume, the average large flat white is 85% milk so, in this episode, Brendan, Aaron and Chris finish up the discussion on Milk in Coffee by looking at the nutritional and environmental impact of drinking a coffee with this much milk every day.And finally, if you've ever wanted to try to find a great black coffee (that you don't have to hide your tastebuds from with milk) we tell you four quick questions to ask yourself before ordering ✌️
Shortly after the Ottoman Empire took Constantinople in the mid-fifteenth century, the world's first coffee shops arrived. A brand new concept, they became a place where locals could meet outside the home, work or place of worship. The Turkish coffee house became the place where men visited to discuss politics, to socialise and to learn.In this week's episode of the Filament Coffee Podcast, we discuss what it was like in a Turkish coffee house at the time, how to make Turkish coffee and Chris has his future told with an attempt at coffee ground reading, a sixteenth-century Turkish tradition.
Do you drink coffee with your milk in the morning? 9 out of 10 Australians start their day with milk in their coffee cup, but have you ever wondered why we started putting milk in our coffee?When did people start drinking animal milk? What is milk doing for the taste of your morning coffee and why do people who can't have dairy opt for alternative milk instead of a cup of black coffee?Brendan, Aaron and Chris answer these questions and more on this episode of the Filament Coffee Podcast.
We pick up the story of the history of coffee this week, with Coffee in the Middle East. After first leaving Ethiopia, around 1000 AD, coffee was cultivated, brewed and enjoyed as part of religious ceremonies and in coffee houses in Yemen and then throughout the Middle East. For centuries this was the only place in the world you could order your morning coffee at a cafe, as coffee was closely controlled during the reign of the Ottoman Empire. Loved so much by its people, it was banned more than once - with some less than practical punishments.Also in this week's episode: if Chris and Aaron did a podcast all by themselves, what would it sound like?
Not only is it the drink of fashionable society, but it is also a favourite beverage of the men and women who do the world's work, whether they toil with brain or brawn. It has been acclaimed the most grateful lubricant known to the human machine, and the most delightful taste in all nature - William H. Ukers (All About Coffee, 1921).More than 2 billion cups of coffee are consumed every day by people getting their days started and getting their work done.A different episode from us this week as Brendan, Aaron and Chris talk through our morning routines with coffee and how it accompanies us to fly into our day fresh and focussed.
A lot of people really, REALLY don't like decaf coffee. But most of those people don't drink it - so why are they so bothered by it?Decaf is largely misunderstood and has possibly been left behind in 2021 with the rise of specialty coffee.Brendan, Aaron and Chris discuss the history of decaf, how coffee is decaffeinated and try to get to the bottom of why people feel so strongly about it on this episode of the Filament Coffee podcast.
Ethiopia is the birthplace of coffee. Almost all the coffee grown worldwide today can be traced back to the coffee trees of ancient Abyssinia. The high altitudes, perfect climate conditions, centuries-old farming techniques and the many thousands of local varietals create complex and unique tasting coffees rarely seen outside Ethiopia.In this episode, Brendan, Aaron and Chris explore the social and economic importance of coffee in Ethiopia, and what is it that makes Ethiopian Coffee just so good?Also discussed: Indiana Jones and the Raiders of the Lost Ark, and if Aaron could write a book, what would it be about?
Perhaps this should have been our first episode as this week we go back to the beginning to ask the question, "Where is coffee from?"Today, more than 2 billion cups of coffee are consumed daily. Coffee is grown worldwide along the coffee bean belt between the Tropics of Cancer and Capricorn, in countries including Brazil, Kenya, Colombia, Vietnam, Indonesia, East Timor, India and Mexico.So, where did it come from? Brendan, Aaron and Chris give you the answer on this week's episode of the Filament Coffee Podcast.
A different style of episode from us this week. Brendan and Chris tell Aaron the story of Luckin Coffee - the Chinese answer to Starbucks, with a twist.We talk about its rapid rise as Luckin Coffee exploded onto the Chinese market to have more stores than Starbucks in only two years before a fraud exposure brought them crashing back down to earth.Chris tells us of his experience in a Luckin Coffee shop in China, what style of pants the Chairman of the company wears and his thoughts on coffee shop automation versus conversing with a barista. All this and more on this episode of the Filament Coffee podcast.
Fancy yourself as a wine enthusiast? Perhaps whiskey appreciation is more your thing? You just might be a fan of single-origin coffee without knowing it. Brendan, Aaron and Chris dive into both single origin coffee and blends to find out which one is right for your morning coffee on this episode of the Filament Coffee Podcast.
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