Podcasts about coffee science

Welcome to this episode of Coffee Science for CoffeePreneurs! In today's episode, we delve into an essential concept that has been overlooked in our previous discussions on the theory of science, research design, and statistics— the "Evidence Hierarchy." I'm Morten Münchow, and I'm excited to explore how this model can transform our education systems and collaborations with research institutions in the specialty coffee business.HighlightsIntroduction to Evidence Hierarchy: Understand the relationship between expert experience, observation, and scientific scrutiny. Discover how applying this model correctly can revolutionize our approach to coffee education and research.  World of Coffee Seminars:If you're attending the World of Coffee event in Copenhagen in June 2024, don't miss our free seminars in Room 6, Hall B. Topics include "How to Start a Roastery," "Cupping Form Confusion," "Rate of Rise Irrelevance," and "Improving Sensory Skills." If you can't make it in person, tune in to our live stream or catch the recorded sessions on our YouTube channel.  Expert Opinions vs. Scientific Research:Learn why the current reliance on expert opinions in coffee education is problematic and how transitioning to a more evidence-based approach can benefit the community.Case Studies and Research:We discuss our own research, including the controversial topic of organic acids in coffee tasting and the Rate of Rise theory in roasting. Discover the gaps between anecdotal evidence and scientific validation and why it's crucial to address these issues.Challenges in Coffee Science:Explore the barriers to collaboration between the specialty coffee business and universities, and how bureaucracy and politics hinder scientific progress in our community.Call for Collaboration:We invite educators and researchers to join us in a critical, open dialogue about the state of scientific methodology in the global coffee education community. Let's push for progress and refine our knowledge and practices.Show Notes and Links:UC Davis article: Acids in coffee: A review of sensory measurements and meta-analysis of chemical compositionSCA's article about UC Davis' work: Acids in Coffee: A Review of Sensory Measurements and Meta-Analysis of Chemical CompositionCoffeeMind's article: Acids in brewed coffees: Chemical composition and sensory thresholdCreativity and commerce: a shifting balance for specialty foods and beveragesKat Melheim's (roasterkat) Instagram post ”Same coffee roasted four (very similar) ways.”Comparison of Chemical Compounds and Their Influence on The Taste of Coffee Depending on Green Beans Storage Conditions“Quality does not sell itself”: Divergence between “objective” product quality and preference for coffee in naïve consumers. British Food Journal and also summarized by Morten at ReCo in Gothenburg in 2015 in this YouTube VideoBy recognizing and applying the evidence hierarchy, we can better navigate the complex landscape of expert claims and scientific evidence, ultimately improving our educational systems and collaborative efforts in the coffee community. Join us in this insightful episode to become part of this transformative dialogue.

What did you study, or plan to study, in college? What factors do you consider to be the most important when choosing a major? This year, China's high school graduates have 24 new college majors to choose from, including Coffee Science and Engineering and Ecological Restoration. Tune in to this episode of Takeaway Chinese to learn more!

Want to feel a sense of accomplishment? Get off of fitness-related social media and compare yourself to the gen pop. On the flip side, are you complacent, defining your ability based on a one-shot PR from five years ago? Get in on this conversation addressing both! -------- Donate to the show: https://www.paypal.com/donate/?hosted_button_id=3J6ZFPPKG6E6N Subscribe at Apple iTunes: https://podcasts.apple.com/us/podcast/nutritionradio-org/id1688282387  Podcast on Spotify: https://open.spotify.com/show/1ECHrnjxjn33DBNWgErPtp Subscribe to our YouTube backup: https://www.youtube.com/lonman07?sub_confirmation=1 Podcast on Amazon/ Audible: https://www.audible.com/pd/NutritionRadioorg-Podcast/B0BS8LFLLX?qid=1675812257&sr=1-1&ref=a_search_c3_lProduct_1_1&pf_rd_p=83218cca-c308-412f-bfcf-90198b687a2f&pf_rd_r=YKEZ8DX192TQF0CQV8KX&pageLoadId=u3x6bJ1 Podcast network web site: https://sites.libsyn.com/455769/site

Greetings Glocal Citizens! This week we have a Glocal Citizens first so keep reading! I first met my guest, Robert “Bob” Bush, Jr., more than 15 years ago in a cute bistro in the Meat Packing District in New York City. At the time, he had been living in the Middle East for a couple of years as Managing Director and Senior Advisor for the Corporate Office of HH Sheikh Mohammed bin Rashid al Maktoumis, Prime Minister of the UAE. As you'll hear in the conversation this was in many ways a culminating role, that started to take shape while backpacking around the world after university. He continues to “live” in the Middle East, but in true Glocal Citizens style, his work and life have taken him through Europe, back to the US, Africa and the far East. Bob is now President and CEO of Cajary Majlis, the exclusive distributor of Mutombo Coffee, co-founded by NBA Hall of Famer and Global Humanitarian Dikembe Mutombo. Cajary Majlis, an international trader of commodities and a distributor of food and feed products from around the world, uses its networks, talents, and resources to solve challenging problems related to building commodity businesses in emerging markets. Throughout his 30+ year professional career, he's established himself as a seasoned senior investment executive with experience across industries (advanced manufacturing, financial services, energy, ICT, e-health, life sciences, security, and retail), geographies (USA, Europe, China, Middle East and Africa), as well as asset classes (venture capital, private equity, Islamic finance). He also advises the European Commission on Public Private Partnerships and is an SME advisor for the EC's Horizon 2020 Initiative. In the spring of 2020, he became an advisor to Ahmed bin Sulayem, the executive chairman of the Dubai Multi Commodities Centre in the UAE. He speaks frequently to governments, universities, and corporates and is a contributing writer to Forbes Middle East online edition. So now the treat! For all of you coffee lovers and lovers of coffee lovers, Mutombo Coffee is offering an exclusive perk for GC listeners. Use GLOCAL10 discount code at checkout and receive a 10 percent discout on your order. Buy now here (https://www.mutombocoffee.com)! As an added perk, from now until June 15, 2024, Mutombo Coffee will donate 10 percent of sales for those using the Glocal10 code to the Glocal Citizens platform. This is great timing as our community is growing and we love any and all the support that helps to inspire action. Where to find Bob? MutomboCoffee.com (https://www.mutombocoffee.com) On LinkedIn (https://www.linkedin.com/in/robertcbushjr/) What's Bob reading? Gödel, Escher, Bach: An Eternal Golden Braid (https://www.amazon.com/dp/0465026567?ref_=cm_sw_r_cp_ud_dp_ES9N0123B15D77SCBVG2) by Douglas R. Hofstadter Other topics of interest: East St. Louis' Challening Past (https://en.wikipedia.org/wiki/East_St._Louis_massacre) Gateway Arch (https://en.wikipedia.org/wiki/Gateway_Arch) See Dubai's Transformation (https://steemit.com/photography/@farman58/the-amazing-transformation-of-dubai-1990-to-2018) About Dikembe Mutombo (linkhttps://en.wikipedia.org/wiki/Dikembe_Mutombo) and understanding his health challenge (https://youtu.be/iJK_m91unDs?si=lyJt2IW3Fmim6Ahx) Dikembe Mutombo's - We Are Family Foundation (https://www.wearefamilyfoundation.org/dikembe-mutombo) Coffee Science (https://www.coffeescience.org/science-behind-perfect-morning-cup-coffee/) About Mohka Port in Yemen (https://en.wikipedia.org/wiki/Mokha) Africa and Coffee (https://www.africa.com/the-state-of-african-coffee-production-in-2023/) Regenerative Agriculture 101 (https://www.nrdc.org/stories/regenerative-agriculture-101) Special Guest: Robert Bush, Jr..

Coffee, preworkouts, warmups, joint sleeves and layering - the guys leave no stones unturned as the country is plunged into sub-zero temperatures. Tune in for news and stories! --------- Donate to the show: https://www.paypal.com/donate/?hosted_button_id=3J6ZFPPKG6E6N Subscribe at Apple iTunes: https://podcasts.apple.com/us/podcast/nutritionradio-org/id1688282387  Podcast on Spotify: https://open.spotify.com/show/1ECHrnjxjn33DBNWgErPtp Subscribe to our YouTube backup: https://www.youtube.com/lonman07?sub_confirmation=1 Podcast on Amazon/ Audible: https://www.audible.com/pd/NutritionRadioorg-Podcast/B0BS8LFLLX?qid=1675812257&sr=1-1&ref=a_search_c3_lProduct_1_1&pf_rd_p=83218cca-c308-412f-bfcf-90198b687a2f&pf_rd_r=YKEZ8DX192TQF0CQV8KX&pageLoadId=u3x6bJ1 Podcast network web site: https://sites.libsyn.com/455769/site IronRadio-only site: https://www.ironradio.org/ 

Chris Hendon, Associate Professor of Chemistry at the University of Oregon, explains his extensive coffee research. Did you know you might need to add a drop of water to your beans before you grind them? Chris explains... and Amy might never stop talking about this PhD thing... See omnystudio.com/listener for privacy information.

A satirical lay article on coffee science brings about a discussion on where the guys set the bar for incorporating new science into their training or eating. Then, after the break, the machines-over-free weights (and even the anti-squat) movement gets scrutiny. --------- NEW! Donate to the show: https://www.paypal.com/donate/?hosted_button_id=3J6ZFPPKG6E6N NEW! Subscribe to newsletter:  https://lp.constantcontactpages.com/su/VZMtIVF/podcastsignup Subscribe at Apple iTunes: https://podcasts.apple.com/us/podcast/nutritionradio-org/id1688282387  Podcast on Spotify: https://open.spotify.com/show/1ECHrnjxjn33DBNWgErPtp Subscribe to our YouTube backup: https://www.youtube.com/lonman07?sub_confirmation=1 Podcast on Amazon/ Audible: https://www.audible.com/pd/NutritionRadioorg-Podcast/B0BS8LFLLX?qid=1675812257&sr=1-1&ref=a_search_c3_lProduct_1_1&pf_rd_p=83218cca-c308-412f-bfcf-90198b687a2f&pf_rd_r=YKEZ8DX192TQF0CQV8KX&pageLoadId=u3x6bJ1 Podcast web site: https://sites.libsyn.com/455769/site Sister site: https://www.ironradio.org/ 

As a consultant and trainer, I'm constantly confronted with the concept of Rate of Rise as a superior reference point for improving roast profiles. With our scientific background and strong commitment to only use concepts that are explicitly helpful for coffee roasters to create successful products for customers we have to speak up about the misleading nature of how Rate of Rise often is obsessed by by students all over the world. It is the single most discussed concept that I have to handle during all my courses and dismantle in my students minds before we can get to the userful concepts that actually makes a difference in their lives and are actionable from a business strategic perspective. The content of this blogpost is the result of discussion this with hundreds and hundreds of students and clients so I think it is relevant and useful to make a separate blogpost about it even though it was also dealt with from many different angles in our podcast series about Coffee Science.  It will show you how our thoughts are not just ‘our opinion' but deeply embedded in the scientific tradition all the way back to Plato and through the centuries of refinement and improvement of scientific thinking! Where the science podcast series was structured from the point of view of science this article is a good example of how science can be used practically on a single technical subject that has caused quite a lot of confusion. This article is a condensation of the approach I have when the subject of Rate of Rise is discussed during courses and consultancy sessions. To save time and get this subject over with before these sessions we will systematically refer students and clients to this podcast before the event. LinksThe blogpost Roast profile analysis that explains the concept mathematicallyA deeper dive into CoffeeMind approach to science: podcast series about Coffee ScienceThe scientific article: “The Effect of Roast Development Time Modulations on the Sensory Profile ”. Differential calculusThe sensory data showing even coffee professionals struggling to taste difference between big differences can be seen in this passage in this YouTube webinarIf you want to go through the themodynamic control excercise on your own equipment you can do it with this affordable e-learning program: Roast Profile Design Basics for only €30.Our Roasting defect article (behind paywall): Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perceptionGo deeper in our overall competency roadmap to make startup roasters successful roasteries:  Your Perfect Coffee RoasteryOur free research paper "The Effect of Roast Development Time Modulations on the Sensory Profile "If you want to improve your sensory skills check out Ida's scientifically proven approach released as an e-learning program with supplied sensory kit

This is the 4th in a 5-part series with Chahan Yeretzian, Professor for Analytical Technologies, Bioanalytical Chemistry, and Diagnostics at Zurich University of Applied Sciences (ZHAW). In this series, Chahan and Lee explore "The Science of Coffee".In this 4th episode of the series, Chahan and Lee discuss how science handles the subjectivity of coffee taste objectively.Connect with Chahan on LinkedIn here: https://www.linkedin.com/in/chahanyeretzian/

This is the 2nd in a 5-part series with Chahan Yeretzian, Professor for Analytical Technologies, Bioanalytical Chemistry, and Diagnostics at Zurich University of Applied Sciences (ZHAW). In this series, Chahan and Lee explore "The Science of Coffee".In this 2nd episode of the series, Chahan and Lee explore how coffee research is elevating specialty coffee as a profit-focused industry. Connect with Chahan on LinkedIn here: https://www.linkedin.com/in/chahanyeretzian/

This is the 4th in a 5-part series with Chahan Yeretzian, Professor for Analytical Technologies, Bioanalytical Chemistry, and Diagnostics at Zurich University of Applied Sciences (ZHAW). In this series, Chahan and Lee explore "The Science of Coffee".In this 4th episode of the series, Chahan and Lee discuss how science handles the subjectivity of coffee taste objectively.Connect with Chahan on LinkedIn here: https://www.linkedin.com/in/chahanyeretzian/

This is the 2nd in a 5-part series with Chahan Yeretzian, Professor for Analytical Technologies, Bioanalytical Chemistry, and Diagnostics at Zurich University of Applied Sciences (ZHAW). In this series, Chahan and Lee explore "The Science of Coffee".In this 2nd episode of the series, Chahan and Lee explore how coffee research is elevating specialty coffee as a profit-focused industry. Connect with Chahan on LinkedIn here: https://www.linkedin.com/in/chahanyeretzian/

In this episode we get Wender Bredies feedback on the CoffeeScience Methodology podcast episode series. Wender is the supervisor of our Industrial PhD project with Ida Steen as executing scientist and we are really honoured to have Wender as a daily guide all things sensory science! I'm so excited to be able to share Wenders deep thinking and wast experience and knowledge with our audience. Wender is such an amazing person both as a sciencetist, scientific entrepreneur, organiser and community caregiver which I hope is obvious throughout this podcast episode. Enjoy :-)

In this episode I'm talking to no other than Peter Giuliano who is the Executive Director at Coffee Science Foundation which is an organization planning, organizing and executing research projects in coffee with relevance to SCA's resarch strategy.I was quite involve in both the education and research part of the SCAE and SCAA merger in 2016 but I lost a bit connection to it all in the chaos. Reconnecting with Peter was such a blast for me in this episode and the dialogue with him was a great inspiration and a comment to our Coffee Science podcast series. Even though I had high expectations for the level of the conversation it really exceeded what I expected and I hope everybody with an interest in Sensory Methodology will find this inspiring and clarifying as well as giving a direction for future research, education and standards for sensory evaluation and education in the global coffee community.

Today I had the pleasure to talk to Tim about the Coffee Science methodology podcast series. I have known Tim since 2004 and we have met often over many years at different events and coffee projects and the integrity of his mind and the drived business is a continous inspiration from a coffee quality, business, project/vision management and scientific perspective. Hopefully you find inspiration in how we talk about current state of affairs in the business, education systems and scientific approaches to coffee and how we see this into the future.If you want to learn more about Tim I think his Podcast is a great way to go:https://timwendelboe.podbean.com/And obviously his website: https://timwendelboe.no/And Instagram: https://www.instagram.com/timwendelboe/

Samo Smrke is a well know scientist and educator in the specialty coffee business and in this episode he offers his perspective on coffee science and education and gives feedback on the coffee science methodology podcast series.This episode is also available with video on YouTube: https://youtu.be/3PCDbFH_GLQ

In this podcast episode Andrew Tolley comments on the Coffee Science methodology podcast series and offers his perspective on science and education in the coffee communityEpisode also available with video on: https://youtu.be/U1S0bSbfHdwAndrew's profile on Knowledge Hub: https://coffeeknowledgehub.com/en/member/5f0ed078ed8093314d29794c

In this episode we will look deeper at Bayesianism which is the direction in research design handling the problem of verification and falsification is a really elegant model using probability theory. I'm explaining it using the example of a green coffee experiment.

The term 'Subjectivity' is actually a bit problem when it comes to describing sensory methodology but it can be solved.

Some calculations that shows the fundamental problems of using the SCA Cupping Form as an objective parameter estimate of 'quality'.

In this episode we will go all the way back to Plato to discuss what a good theory looks like if it is to serve a community and not mislead

In this episode I zoom in on Empiricism and Critical Rationalism which I consider the most useful foundation for the concept 'objectivity'

In this episode Occam's razor is introduced which is an important foundation for a good theory and examples of where this is not applied correctly is explained

This is the first episode of a series going through theory of science and research design to support the global coffee community with solid ground when building theories and practices for education, product development and quality control. This is a pretty long and deep series of podcast and only the most patient and eager listener will stay through it all and reap the fruits of their patience. We will provide some very specific guidelines and also be completely honest when going through all the theories in roasting and sensory education that we find both wrong and misleading. 

In this episode we'll talk about Ilze's journey in the sciences and her passion for coffee research. We delve into all sorts of topics about how to enhance your palate, how taste ties to emotion, and where sweetness in coffee comes from. Aaron and Annisa learn all about why people love certain kinds of coffee.

Tim has been in the coffee industry since 2002, starting as a barista and then doing pretty much every job possible on the roasting side of the business. The last decade Tim has been focused on purchasing green coffee and setting up supply chains, particularly in East Africa. Tim Co-authored the book, A Reference Guide to Ethiopian Coffee Varieties, a book that shed great insight on one of the most complex coffee origins in the world. Tim came to Atlantic Specialty Coffee in 2018 and is our first remote employee working on the East Coast. Tim‘s role is part trader, part buyer, and part quality developer- focused on developing our East Coast presence and offerings.

This week we sit down with the Head of Coffee Science and Education at Seven Miles Coffee to talk about everything coffee. From the beans to the machines and everything in between, Dr Adam Carr knows all about it. We bust some myths about coffee and try and talk about technology along the way. Enjoy this over a morning coffee... or two.Don't forget to leave a review and feel free to contact me directly at any time.You can follow Geoff Quattromani on Twitter at https://www.twitter.com/gquattromanior Instagram at https://www.instagram.com/gquattromanion Facebook at https://www.facebook.com/GeoffQuattromanior text me on +61 467 439 078 (not kidding)

What value is there if we pour resources into scientific research for coffee and don't connect the dots to the consumer? James Hoffmann believes there has been a long-standing gap that needs to be closed. That and more in this finale episode in the Coffee Science Series.Contact us at TheCoffeePodcast.com

A few words about this week's episode and what is coming next week.Contact us at TheCoffeePodcast.com

Dr. Bill Ristenpart is the Founding Director of the Coffee Center at UC Davis in California. In this episode we learn about how to brew better coffee at home with the cutting edge in coffee brewing science. Get your notepad ready because we dive into some more complex chemistry terms in this episode.Reach us at TheCoffeePodcast.com

What is in my coffee on a molecular level? Why do I like certain coffees and not others? These are questions related to the scientific field of sensory science. Join us as we discuss what is in our cup and how it impacts our senses with guests and scientists Mackenzie Batali and Andrew Cotter of UC Davis.

This episode is a one and one. One conversation about coffee data and the importance of accessibility and another on coffee data and digitalization.Reach us at TheCoffeePodcast.com

Part of the definition of the scientific method involves collecting data. But what is data and what is its role in the bigger picture of coffee science?Contact us at TheCoffeePodcast.com

Marisa Silver is a Registered Dietician in New York City. Coffee is a regular part of her discussions with clients and this episode shares some of her major pointers for how coffee might fit into your diet.Contact us at TheCoffeePodcast.com

How important is your liver to your body? How important is coffee for your liver? In this episode, you may also become a believer when it comes to coffee, your liver, and your health.Contact us at TheCoffeePodcast.org

Health claims for food things are at the center of many friendly arguments about what we should or should not consume. What does scientific research have to say about coffee and its impact on a coffee drinker's health?Contact us at TheCoffeePodcast.com

What is coffee fermentation and what role might it play in coffee science and low hanging fruit for producers? This and more with fermentation expert Lucia Solis of Luxia Coffee Solutions.

The cost of agricultural science is high and there is an urgency for solutions due to immediate challenges facing coffee producers worldwide. Learn about the "paradox in coffee" and how coffee research can offer more than long-term and high-cost solutions.

Remember when you were a kid and got embarassed by your parents? We do a lot of that remembering on this crossover episode with Tony Tucker of Project Drivel! Go find Project Drivel wherever you get your podcasts for sports talk and family stories. Hey Chicago - check out Pizza, Fried Chicken, Ice Cream (named one of Esquire's Best Restaurants of 2020). Hey New Orleans - check out Coffee Science (named one of the 50 Places The Defined New Orleans in 2020 by Best Dining New Orleans). Hey everyone - check out www.patreon.com/hellainyourthirties OUR APARTMENT IS ALMOST CLEAN AGAIN -- SHOW INFORMATION Connect with us! We would LOVE to hear from you. Instagram: @HellaInYourThirites Twitter: @HellaInYour30s Facebook: @HellaInYourThirties Youtube: https://www.youtube.com/channel/UC_wABouFCPIVH1ZxmcJ5qQA/featured Email: HellaInYourThirties@gmail.com Leave us a message to be played on-air: (213) 222-6621 If you want to support the podcast and get some sweet bonus content check us out at: www.patreon.com/hellainyourthirties And if want to buy us a beer you can Venmo us at @hellainyourthirties or PayPal us at hellainyourthirties@gmail.com THANKS WE LOVE YOU and you're gonna get a big fat shout-out that's for sure. Looking for Hella In Your Thirties Merch? Check this out: https://www.teepublic.com/user/campfiremedia/albums/42100-hella-in-your-thirties xoxo Nick+Muriel

What is "wild coffee" and what role does it play in the bigger picture concerning coffee science and the future of coffee?Visit our website at TheCoffeePodcast.com

What good is research without application? Join me as we talk with Emilia Umaña, an Agronomist at World Coffee Research. We dive into the topic of the seed sector and talk about her concerns and what she has learned to be the concerns of the coffee farmers around her.This episode is sponsored by Ember.Learn more at www.TheCoffeePodcast.com

We like to say the phrase, "from seed to cup," but how often do we pause on the details of the seed sector? I've been doing this a while, and I can tell you the seed sector has not been a popular conversation in coffee. Scientific research in the seed sector plays a major role in the future of coffee. Find out how in this episode.This episode is sponsored by Ember.Find episode links and more on TheCoffeePodcast.com

We recently had a conversation with scientists in coffee about research generally. Now we dive into our first major topic, "Coffee Agricultural Research & Development" with World Coffee Research CEO Vern Long.This episode is sponsored by Crem, a Welbilt brand.Find out more about The Coffee Podcast at thecoffeepodcast.com

How coffee is processed after the harvest is integral to whether or not it reaches its full flavor potential. Farmers depend on their crop's quality and consistency but all too often what happens during processing produces inconsistency and a less than full realization of that coffee's potential. Enter today's amazing guest, Lucia Solis! Lucia, specializes in "microbial demucilagination", or the use of microbes to process coffee following pulping. Born in Guatemala and raised in San Francisco, Lucia studied Viticulture and Enology at UC Davis prior to working in the wine industry in Napa Valley. In 2014 she started at Scott Laboratories and traveled to Central America applying commercial yeast strains at coffee mills to modulate flavors coming from the tank.  Today she is an independent consultant working directly with coffee producers in origin countries to improve processing practices to increase quality. In her work she is able to help farmers control the variables in processing their coffee in order for them to efficiently produce consistent high quality coffee that opens up more opportunity for them to scale and thrive.  In today's conversation we will be learning about her work and its implications for the future of farming. Additionally we will be discussing our role as retailers, roasters, and consumers in how we have communicated with and influenced the farming community in ways that have been potentially damaging and some helpful mindsets to adopt going forward that create a better chance of success for all parties.  We will cover: The role of microbes and fermentation coffee production Why fermentation has been undervalued Bridging the gap between consumer and farmer  Creating efficiency and scale  Do microdots really help producers? Romance vs exploitation Where do processing traditions come from How we shape production How consistency is key to quality Links: www.luxia.coffee Instagram   Related Episodes: 072: Taking an Origin Trip w/ Kim Elena-Ionescu : How to go to origin in a mutual beneficial way 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience 140 : A conversation w/ Erika Vonie, Director of Coffee at Trade Coffee 153 : Exploring the Peace Trade in the Congo w/ Mighty Peace Coffee 138 : Joseph A. Rivera on Organic Acids and the Importance of Coffee Science   Starting a shop -or- want to level up you operations? KTTS Consulting can help!  |  Email me: Chris@keystotheshop.com   The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service    

Last episode we discussed the question, "What is coffee science?" In this episode we dive into the fundamentals of research with Dr. Jennifer Ferreira and Dr. Jonathan Morris.This episode is sponsored by Ember. Use the code COFFEEPOD for 10% on their website at ember.comFind out more about The Coffee Podcast at thecoffeepodcast.com

Sure, we could jump into the conversation about sensory science or agricultural science, but let's not get ahead of ourselves. We need some context for the conversation. What is coffee science? What are some fundamental concepts we should get right before we jump into this 12-part series on coffee science? Join me with scientist Jeremy Nelson of Socratic coffee as we break the ice in this conversation.This episode is sponsored by Crem, a Welbilt brand.Find out more about The Coffee Podcast at thecoffeepodcast.com

OK! Today we get to talk with coffee legend James Hoffmann! On top of being the 2007 World Barista Champion and Co-owner of Square Mile Coffee Roasters, a renowned roastery in London, James is also the author of the World Atlas of Coffee, and runs one of the world's most popular and fun coffee YouTube channels where he dives deep into everything from coffee equipment, coffee science, brewing, extraction, agronomy, taste, and really anything to do with coffee. In essence, James is a purveyor of ideas for and about coffee that, over the years, have helped us all to better navigate the landscape of specialty coffee either as enthusiasts or professionals.  James is an excellent teacher and has a gift for clearly articulating his thoughts and ideas around topics and his approach to questions that can be at first a bit confusing, both disarms and welcomes people into the world of coffee. In this fantastic conversation we get into a number of those questions that are at the heart of what we do in specialty coffee and the cafe. I believe James' thoughts here will be of great value as we seek to build a better industry and better businesses into the future.  We cover: What makes specialty coffee special How accessible should it specialty be What it means to be inclusive of customers What are good mindsets to have for business The role does the cafe plays When differentiators become a barriers Winning the trust of customers The problem of low barriers in starting a coffee business How cafes have contributed to problems in the industry  Good business models post-COVID Links: www.jameshoffmann.co.uk Subscribe to James' You Tube Channel www.squaremilecoffee.com James on Instagram   Related Episodes: 206 : The Emotional and Social Impact of the Cafe Space w/ Noa Berger 138 : Joseph A. Rivera on Organic Acids and the Importance of Coffee Science 223 : Building a Financially Resilient Business w/ Andrew Carroll 082 : Knowledge and Flavor w/ Cosimo Libardo 198 : The Evolution of the Coffee Shop w/ Prof. Jonathan Morris 085 : How we Ruin the Specialty Experience 022 : Founder Friday w/ Colin Harmon of 3fe Coffee, Dublin Ireland & Author of the new book, “What I know About Running Coffee Shops”   The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service

This week the Blanket Term team sits down to talk about Allen's ASMR, Dawn's crazy note taking, Albert's Coffee Science, and we form our first secret society. You can check out everything Blanket Term does over at [Blanket-Term.com] (https://www.blanket-term.com).Send Questions via Twitter, Discord, or email us at blanketterm@gmail.com (put "Blanket Fort" in the subject line).**Hosts**  Albert: [Twitter](https://twitter.com/VariableVacancy)Allen Joe: [Twitter](https://twitter.com/AllenDJoe)Brandon Atkins: [Twitter](https://twitter.com/H00ded_Sl0th)Dawn Gardner: [Twitter](https://twitter.com/IDontGiveADawn)**Mixing and Audio Editing**Allen Joe**Album Art**Dawn Gardner**Producer**Allen Joe**Executive Producer**Dawn Gardner**Music Used**Bits by MossBafiaAccidental Funk(instrumental) by Aussens@iterAll music used under creative commons license  "It was alright"

• Could progress pictures be exactly what you need to get fired up about your fitness? We get into why they're great for some, but definitely not for everyone. • Is coffee a miracle drink or a health-wrecker? Take the quiz!• What's the best way for an ugly guy to score a hot chick – and vice versa? We get into the latest research on couples.• How the heck can you make boring skinless chicken breast exciting again? Grab the stuff that gives it a crunch. • And are life coaches worthy of coaching people at life? We found one who seems legit.Got questions, comments, ideas, or feedback? Find us on social! Chris is most active on Twitter, Dani's most active on Instagram. Or head over to fitpantspodcast.com to leave a comment and see the full show notes!

Hello and welcome to 'Rain or Shine', the first virtual and virtuous coffee shop that will always be open ! Friday 15 May, Nasko Panov talked about his independent coffee science. Nasko is a coffee science blogger and coffee researcher based in Sofia, Bulgaria. We talked about his regular job (a service engineer and application specialist in the field of analytical chemistry, physics, and instrumental analysis) and his love for coffee. He realized that he had a unique opportunity to carry on unprecedented and independant research that could benefit the community of coffee enthusiasts. We hope you enjoy ! Everything that happens on Rain or Shine will be broadcast on this podcast and on our Youtube channel. If you like Rain or Shine, support us by spreading the word, both in person and on social networks. To support Rain or Shine financially, choose the plan that best suits you on our Patreon page. Thanks to you Rain or Shine will stay open... rain or shine! Instagram Facebook Mastering : Clément SENDRA

The SCA has a history of investigating the scientific principles of coffee, from chemistry to physics to agronomy and sensory perception; this research is then used to develop education, standards, and best practices. In today's lecture, learn about the science driven by the SCA's Research Center, with reports on projects and outputs of our research streams in sensory science, coffee extraction, coffee freshness, and more. Many of these projects are still ongoing, so this is a chance to get a sneak-peek of soon-to-be-published studies, including the first-ever update of the brewing control chart, and work that's just starting. Related Links:  Read the coffee freshness methods paper by Chahan Yeretzian and his team at ZHAW's Coffee Excellence Center Read the "warm-up" study for the UC Davis brewing control chart research on basket geometry in Food Science Read "Flat vs. Cone: Basket Shape is as Important as Grind Size in Drip Brew Coffee" in Issue 8 of 25  Read "Less Strong, More Sweet" in Issue 11 of 25  Read "Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster's Flavor Wheel" in Food Science Learn about the International Multilocation Variety Trial, undertaken by World Coffee Research

Brief update on the different Podcasts! Happy Coffee, and Enjoy!

In our 6th episode of Science Unfiltered, we discuss the latest updates of the coronavirus and the possibility of being able to regenerate human tissue thanks to salamanders! Then we hear from special guest, cannabis industry expert, Sean Orlowicz, as he sits down and talks with Dr. Kate Evans of Longboard Scientific. They discuss the latest trends in the cannabis industry as well as tips for best analysis.

This month's episode takes the listener through trending science topics like the first all-female space walk and the return of the bubonic plague. We also are paid a visit by cannabis industry expert, Sean Orlowicz, who discusses the growth of the cannabis industry and how it closely relates to chromatography, all while sipping a hot cup of coffee.

Learn about why it could be hard to communicate with humans of the future; how a potted plant can help you boost your productivity; and why coffee makes you poop. Please support today’s sponsor, WSJwine! Order now and they’ll add to your case 2 bonus California Cabernets and 2 Dartington Crystal glasses. https://www.wsjwine.com/0842005 In this podcast, Cody Gough and Ashley Hamer discuss the following stories from Curiosity.com to help you get smarter and learn something new in just a few minutes: How Can We Communicate with Humans of the Future Without Using Language? — https://curiosity.im/2I2Rbl6 Boost Your Productivity by Putting a Plant on Your Desk — https://curiosity.im/2JZHR4M Why Does Coffee Make You Poop? — https://curiosity.im/2K2ct5N If you love our show and you're interested in hearing full-length interviews, then please consider supporting us on Patreon. You'll get exclusive episodes and access to our archives as soon as you become a Patron! https://www.patreon.com/curiositydotcom Download the FREE 5-star Curiosity app for Android and iOS at https://curiosity.im/podcast-app. And Amazon smart speaker users: you can listen to our podcast as part of your Amazon Alexa Flash Briefing — just click “enable” here: https://curiosity.im/podcast-flash-briefing.

Today's episode is all about coffee. AKA: the good old morning brew—the life-saving afternoon pick-me-up—and the fabled cup of Joe. But before we get carried away with all that, we get into some stats about coffee. Then we talk about some of the challenges of its production, preparation, transportation, roasting, and selling. This is a cherished drink that's faced a lot of controversy for centuries, having associations with revolutions, addiction, mold toxins, and the all-too-common "coffee jitters". At the end of the show, we talk about Indigenous farmers using coffee as a way to become more food sovereign. Here's some of what we talk about: Coffee Stats and Facts History and Revolutions Mold toxins (mycotoxins) How to avoid mold toxins NDN Coffee Sovereignty ~ Links & Resources: Coffee Statistics: Gallup, CreditDonkey, USGS, World Atlas, & USDA Another Podcast Episode about Coffee Coffee Documentary Coffee History Links 1, 2, 3, & 4 Coffee and Revolutions 1 & 2 Processing the bean Moldy Movie Mycotoxins Map of World for Mold 91.7 percent of samples contaminated with mold this study showed above study's mold levels to be above recommended levels Mycotoxin-Induced Neurotoxicity Ochratoxin A and Mutagenesis/Oxidative Stress Carcinogenic and genotoxic effects of mycotoxins Coffee Bean Transport—A Global Journey Cooperation, Fair Trade, and the Development of Organic Coffee Growing in Chiapas Can agroecological coffee be part of a food sovereignty strategy in Puerto Rico? Coffee and the Shock Doctrine in Puerto Rico Coffee Recommendations: 1, 2, 3, & 4 ~ Like this show? Leave us a review here... even one word or one sentence helps! And if you leave your Twitter handle we'll be sure to thank you personally! NDN Science Show WordPress Page ~

Today’s episode is all about coffee. AKA: the good old morning brew—the life-saving afternoon pick-me-up—and the fabled cup of Joe. But before we get carried away with all that, we get into some stats about coffee. Then we talk about some of the challenges of its production, preparation, transportation, roasting, and selling. This is a cherished drink that's faced a lot of controversy for centuries, having associations with revolutions, addiction, mold toxins, and the all-too-common "coffee jitters". At the end of the show, we talk about Indigenous farmers using coffee as a way to become more food sovereign. Here's some of what we talk about: Coffee Stats and Facts History and Revolutions Mold toxins (mycotoxins) How to avoid mold toxins NDN Coffee Sovereignty ~ Links & Resources: Coffee Statistics: Gallup, CreditDonkey, USGS, World Atlas, & USDA Another Podcast Episode about Coffee Coffee Documentary Coffee History Links 1, 2, 3, & 4 Coffee and Revolutions 1 & 2 Processing the bean Moldy Movie Mycotoxins Map of World for Mold 91.7 percent of samples contaminated with mold this study showed above study's mold levels to be above recommended levels Mycotoxin-Induced Neurotoxicity Ochratoxin A and Mutagenesis/Oxidative Stress Carcinogenic and genotoxic effects of mycotoxins Coffee Bean Transport—A Global Journey Cooperation, Fair Trade, and the Development of Organic Coffee Growing in Chiapas Can agroecological coffee be part of a food sovereignty strategy in Puerto Rico? Coffee and the Shock Doctrine in Puerto Rico Coffee Recommendations: 1, 2, 3, & 4 ~ Like this show? Leave us a review here... even one word or one sentence helps! And if you leave your Twitter handle we'll be sure to thank you personally! NDN Science Show WordPress Page ~

This week, Kenzie drops by to answer our questions!   Talking Points include: Tyne's Fenugreek Warning, a brief overview of Coffee Science, and polyamourous onsies

There is a whole world of chemical components that make up your cup of coffee. Knowing more about that world will help us become better operators and better professionals as it will enable us to increase the quality and consistency of what we serve. Today we get to learn a bit about organic acids and the importance of coffee science with the  former Director of Science and Technology for the SCAA, and Director of Research & Technology for Coffee Intelligence, Joseph A. Rivera. We will talk about his journey and work as a coffee scientist, what are the main organic acids to be aware of, what are some relationships between origin and processing and how much of a particular acid is in a coffee, caffeine, cold brew, and why we need to care about science in the coffee industry.  It is my intention to explore the science behind what we do in the shop in future episodes of Keys to the Shop and I am thrilled and honored to have Joseph on the show to start us off on that journey.  Enjoy! Links: www.coffeechemistry.com   

Seven Miles Hello and welcome to Episode 0 of C.S.G. This is just a brief intro to who we are and what we trying to do with this project. Adam Carr: A chemical engineer Ph.d. Adam has many years of experience in research at world renowned universities such as MIT. Now he works and manages the Coffee Science and Education Centre at Seven Miles Coffee Roasters because "coffee is good" (Carr, 2018). Julian Marriott-Brittan: Born the same decade that the first espresso machine touched Australian shores, you would be hard pressed to find someone with more experience in the coffee industry. You would also be hard pressed to find a better font of knowledge about coffee as a whole and we are lucky to have him on the show. Seriously... He would really like to retire already. Josh Bowen: With (almost) a decade of coffee making experience under his belt and a general passion for talking about coffee, cafes and cafe culture in general. Josh is the Pinky to Adam's Brain. The Robin to Julian's Alfred. He also edits the podcast and writes these fun little descriptions. (In the third person no less) @jbreazy24 on Insta

Coffee news and beyond ! A beverage roundup and a kind word to go in 5 minute segments

First Anchor podcast. JAVA CREW says, can you hear me? • Coffee Science says watch those naps • What is special freeze dried coffee

On this episode we've bellied up to the slow bar for a rapid-fire chat about the science of coffee with Maxwell Mooney from Spotted Cow Coffee in Mill Creek, WA. We're getting back to brass tacks about the nerdier points of extraction, ratios, batch sizes, roast levels, agitation, water temperature and much, much more.