Podcasts about scae

Send us a textWe're excited to celebrate our 200th episode of Art Wank with the incredible Idris Murphy During our visit to Idris' home studio, we had a captivating conversation about his journey as an artist and his thought-provoking philosophies on art and painting. Idris is a bold, well-read artist who constantly pushes the limits of his practice, and our discussion was truly inspiring. A big thank you to Idris for his time.Idris is represented by King Street on William  in Sydney‘Idris Murphy is a contemporary figurative landscape painter born in 1949, Sydney. He graduated from National Art School with a diploma in Painting in 1971, and then became the institution's Head of Drawing in 1997.Idris completed a Doctor of Creative Arts at the University of Wollongong in NSW and a Graduate Diploma (Education), SCAE, in Sydney whilst he was Head of Painting at the College of Fine Art from 1988-2007. In 1982, Murphy was a lecturer at the University of Wollongong, NSW, and was instrumental in establishing the printmaking department of the newly founded School of Creative Arts.From 1976-1977, Idris completed his Postgraduate studies in painting & printmaking at Winchester College of Art, UK. To date, Murphy has had 40 solo exhibitions across Australia and internationally. Idris' survey show I & Thou: Survey Exhibition 1986-2008 was exhibited at King Street Gallery in Sydney, Hazlehurst Regional Art Gallery and Broken Hill Regional Art Gallery, NSW. In 2022, a major retrospective of Idris' work Backblocks was exhibited at the ANU Drill Hall Gallery from August 16, 2022 which then travelled to Orange Regional Art Gallery and the National Trust S.H. Ervin Gallery, in 2023.Idris has been represented by King Street Gallery since 1993.Intrinsic to Murphy's art making process is an engagement with the environment which surrounds him, and by extension, his en plein air practice. Murphy explains that his ‘expeditions' through the Australian bush ‘offer him enough to last a lifetime'. (Catalogue Essay, 2017, Gregor Sloss) His work aims to ‘transform an already imagined landscape' (Sloss, 2017). Murphy's practice attempts to mirror Indigenous respect for the Australian landscape. Murphy suggests that an Indigenous Australian landscape painting is a reinvigoration of the landscape and is sustained by its Dreamings.Murphy's work can be found in a number of public, state and corporate collections such as the ANU University Drill Hall Collection, Art Gallery of New South Wales, State Library NSW, Artbank, Allens Collection, and the Westpac Collection.Idris' studio is located in Kurnell, Sydney.' - King st Gallery website 

Bernie, Scae and Dwayne are back for another indepth look at the MCU. This time they are joined by Jamers who was also on for the first Doctor Strange Movie. Take a listen as they talk about all the good the bad and the eye popping moments.   Cheers!!!

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.

This episode we are live and in person in Houston Texas. We all gathered to talk Whataburger with another IHS alum Brandon. Find out what Scae thinks as this is his first trip to Texas.   Cheers!!!

This episode Ramy, Bernie and Dwayne are joined by Scae from our MCU side project to discuss Spiderman No Way Home. Before we get to that we discuss Hawkeye series on Disney+, Book of Boba Fett and the latest installment of the Matrix.  

This episode we are joined by previous blipped guest Mike Jack to discuss Avenger Infinity War. Come take a listen as Scae channels Ramy!   Cheers!!!!

About Raw Coffee UAE's first roastery to offer 100% organic and fair-trade coffee, Raw is trailblazing the “Third Wave” specialty coffee movement in the Middle East. The company sources and roasts Grade 1 specialty beans from around the world to produce five premium blends and fifteen single origin coffee strains. Through an efficient logistics operation, the company delivers its coffee to commercial cafes and restaurants weekly to ensure freshness. As an end-to-end solution, Raw supports the sale of coffee beans through the provision of hands-on barista training, customer service, equipment and maintenance to ensure raw perfection in every cup. About Matt New Zealand native, Matt Toogood is a co-founder of Raw Coffee Company, a family owned and operated business. Established in Dubai in 2008, they source the best quality, organic and ethically traded green beans and roasting by origin in a custom warehouse in Al Quoz, RAW currently supply over 200 cafes, restaurants and businesses in the GCC. RAW also offer SCAE accredited coffee training courses at their facility, for both experienced coffee professionals and for domestic customers who have an appreciation for the green bean. The Roastery in Al Quoz is open every from 8am to 5pm, with a busy espresso bar where customers can drop in and enjoy a cup of the best coffee in the UAE.

Welcome to Thor the Dark World episode of 3 Beers and an MCU ( Name Pending). This episode we are joined by Sully from the Movie Retakes Podcast. We walk through the movie with Scae who has never seen it before to get a fresh take on this movie. Sully can also be found on his twitch channel CSSully where he played video games does graphic art and has giveaways. Be sure to give him a follow and a watch! Cheers!!!  

On this episode of 3 Beers and a MCU (name pending) we are looking back at The Incredible Hulk. We are joined by Chase Austin of The Movie Gap Podcast fame. What crazy questions will bernie ask Chase? What will Scae think of this Marvel movie?   Cheers!!!

Hey everybody! Welcome to our first, in a new series, episode as we look back at the MCU. Bernie and Dwayne are joined by Scott (Scae) as we review the MCU in chronological order. Scae has only seen a few of the movies and has no knowledge of comic book lore. Dwayne and Bernie are here with the knowledge gap. Grab your shield as we start with Captain America: The First Avenger.   Cheers!!! 

本集主題：「總有一家咖啡館在等你：咖啡因地圖」新書介紹 專訪作者：林珈如（Elsa） 本書特色： 有時，需要一個人安靜讀一本書； 有時，想和好友談理想、聊近況； 有時，想吃一塊綿密暖心的蛋糕； 有時，想要聽著音樂放空一下午； 有時……這些時刻，總有一間咖啡館，在等你！ 她是最完美的咖啡館領路人…… 帶你探訪55間全台最值得去的咖啡館 ＊想要好好放空、讀本書的時候…… 在最寧靜的窗邊座椅上，聽著優雅的音樂，品嘗一杯風味絕佳的咖啡，放心窩一整個下午，享受專屬於你一個人的空間。 ＊想要找朋友好好談心的時候…… 在具有設計感的裝潢內，與好友一起共嘗精緻餐點與舒適的環境，聊聊生活的苦悶與未來的夢想，所有煩惱都將煙消雲散。 ＊想要來上一塊完美甜點的時候…… 街角的咖啡館有著連老饕也瘋狂的絕妙蛋糕，在生活壓力的堆疊下，吃上一份能讓人愉悅無比的點心，能讓你精神為之一振！ 讓理性與感性兼具的Elsa來告訴你，哪些咖啡館準備好了專屬於你的座位，並為你補充最充沛的生活能量！ 作者簡介：林珈如（Elsa） 一邊旅行一邊咖啡因中毒。 在咖啡館跟畫廊服務過，從此愛上咖啡愛上藝文！ 全書撰寫、拍攝、繪製插圖，描繪出她心中最美好的咖啡館樣貌！ SCAE 歐洲精品咖啡協會咖啡師一級認證 英國倫敦藝術大學平面設計學位證書

Nel corso di una serata di gala che si è tenuta al Grand Hotel di Rimini negli stessi giorni del Sigep, Cristina Meinl - responsabile innovazione dell’omonima azienda austriaca leader nel mondo del caffè - è stata nominata presidente della Specialty Coffee Association (Sca). La Sca si propone come la più autorevole associazione mondiale per la promozione dell'eccellenza nel mondo del caffè. Rappresenta migliaia di professionisti del caffè, dai produttori ai baristi di tutto il mondo. Costruita su autorevolezza, storicità e conoscenza condivisa, si comporta come una forza unificante nel settore Specialty Coffee: il patrimonio di Scae e Scaa viene investito nella creazione di una associazione mondiale di professionisti. Essere presidente della Sca - ha detto Cristina Meinl - è un grande onore per me. È un ruolo molto importante che ricoprirò con dovere e rispetto di questo gruppo. Sca sta crescendo moltissimo anche in Italia, che è la patria dell'espresso e ne ha una lunghissima tradizione. Vediamo però in crescita anche metodi alternativi di preparazione del caffè, diversi rispetto alla tradizionale moka e gli “Specialty Coffee” stanno crescendo; in questo Sca ha un importante ruolo da giocare. Sca guarda da sempre all’innovazione e oggi più che mai questa visione deve essere attuata per rispondere alle esigenze della new generation: «La generazione Y - ha detto la neo presidentessa - sarà il prossimo e più importante target di mercato, non solo come gestori di attività ma anche come bevitori di caffè. Studi hanno dimostrato che i giovani di oggi sono più propensi a spendere di più in un prodotto in cui credono, non sono fedeli ad un marchio o a un prodotto solo per affezione, vogliono l'autenticità e un significato nei prodotti. Questo mi rende speranzosa per l'industria del caffè, questa generazione farò crescere ancora di più gli “Specialty Coffee” in Italia».

Fabio de Nittis war der erste SCAE zertifizierte Barista Trainer in Köln und erfüllt sich jetzt gemeinsam mit Moxxa Caffè den Traum der eigenen Kaffeeschule. Hier soll es neben SCA und Espresso Italiano auch ein umfangreiches hauseigenes Schulungssystem geben. Es wird groß und neben seiner persönlichen Geschichte gibt Fabio uns natürlich einen Einblick in das, was und in der accademia del caffè erwartet.

Today's lecture explores the different chemical and physical markers that characterize espresso extraction. By using TDS, acidity, caffeine and chlorogenic acids extractions of different grinders, machines and brew ratios can be compared to each other. Recent studies by Dr. Marco Wellinger's lab have demonstrated that for a given roasted coffee TDS, as measured by a refractometer, correlates well with the content of a range of components in the coffee brew, such as caffeine, chlorogenic acids, and titratable acidity. Dr. Marco Wellinger is a Q Arabica Grader and research fellow in the group of Chahan Yeretzian at the Institute of Chemistry and Biotechnology at ZHAW Wädenswil in the field of chemistry, technology, and sensory analysis. His fields of research include: instrumental analysis of volatile aroma compounds from coffee (gas chromatography and mass spectrometry), espresso machine and grinder technology as well as sensory analysis of coffee. He was the lead author in the heritage SCAE water chart published in 2016. Related Links - Read the full transcript or follow along with the slides on on SCA News: https://scanews.coffee/podcast/52/tracking-and-tweaking-your-extraction-dr-marco-wellinger-expo-lectures-2018/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://www.worldofcoffee.org/ Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:00 Introduction to the presentation and Dr. Marco Wellinger's background 7:30 The most important markers that characterize extraction (Total solids, Total Dissolved Solids, Chlorogenic Acids, Caffeine) 11:45 How to apply chemical markers to study extraction 22:00 An exploration of what is espresso, from the point of view of the coffee industry and consumers 26:40 How to combine the brewing control chart with other chemical markers 39:00 Conclusions of these experiments and outlook for Marco's future experiments Audience questions 46:30 When plotting out TDS samples by the second, what physical methods did Dr. Wellinger use to gather this data? 47:30 Why did Dr. Wellinger choose calcium carbonate to express acidity in coffee? 49:50 What type of software did Dr. Wellinger choose to express the correlation curves? 50:45 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

Host Kari Ginger learns more about the work that goes into producing quality coffee with Benjamin Weiner, founder of Gold Mountain Coffee Growers in Nicaragua. Benjamin Weiner is the founder of Gold Mountain Coffee Growers, a direct trade social enterprise that connects farmers of exquisite specialty coffees in Nicaragua with roasters throughout the world. Gold Mountain Coffee Growers has its own farm in Nicaragua called “Finca Idealista.” Ben is also a consultant on coffee harvesting and post-harvest processing and a licensed Q Grader. Ben created Gold Mountain Coffee Growers in 2007, when small local farmers asked him for help connecting with international markets. They were upset that the coffee economy did not allow them to support their families effectively. He bases the entire social enterprise on quality. Gold Mountain won the SCAE excellence award for sustainability in 2016 for what their specialty coffees achieve economically and environmentally for coffee communities.

FLOW x Nana Hello，欢迎大家收听FLOW第七期 这一期，一个有点急又有点懒的白羊座萌妹纸Nana做客FLOW，在她身上你无法进行标签化（签儿太多了，经历实在是有点丰富），听她从“局外人”的角度聊聊咖啡、咖啡馆、咖啡市场......看看舶来品的咖啡如何中国化，airbnb的咖啡体验又怎么和咖啡搭界。 本期节目，收听索引: - 什么？咖啡打假，也能打出好交情！ - 入坑咖啡，要从五六年的法国留学生活说起 - 因为喜欢咖啡，就自然的去考了SCAE，没错就是这么纯粹 - 旅行攻略上的list全是咖啡馆，天哪噜 - 冥冥之中，工作也不曾离开咖啡圈 - 又因为咖啡，成为了airbnb咖啡体验达人 #咖啡馆走透透计划 上述剧情提要 仅占进度条60% 还有更多精彩内容，等你 登场人物： @Nana（WeChat公众号 ：daydreamgirl） @Naza @Swan

For those of you joining us primarily from the interwebs, our June releases may seem to be the last portion of a recent (inadvertent) series of talks, interviews, and discussions which deep dive into “green buying”. In reality, the panel discussions we’ll be sharing this week and a fortnight from today were the first that we organised and presented to a live audience as the second day of afternoon lectures at the first-ever Roaster Guild of Europe Camp last October. Featuring a panel of Raphael Studer (Algrano), Sara Morrocchi (Vuna Origin Consulting), and Joanna Alm (Drop Coffee Roasters), Steve lead an open discussion that sought to pick through the ethical considerations at play when purchasing green coffee for a specialty coffee business, from a high level (origin country politics, human rights, climate change) to the farm level (wages/treatment of staff, the use of the “premium”, relationships and trust) and everything in between. Together, they share stories of unethical or questionably ethical purchasing and follow up with some actionable suggestions for those who wish to aim for a more ethical purchase. As we prepared for this panel, the importance of a story – and its subsequent verification – appeared again and again in the context of coffee purchase, both green and brewed forms. To put this idea to the test, we asked the audience assess coffees once split into two groups: those assessing blind and those provided with information and backstory. Things didn’t quite go to plan logistically on a number of levels, so we 100% would not advocate these results to be indicative of correlation – let alone causation! In fact, we're pretty sure that these are nothing but some numbers on a page, but we promised to release the data. Either way, we hope it provides you with some food for thought as you make your own buying decisions.   --- PHOTO BY JORDAN SANCHEZ FOR ROASTER GUILD OF EUROPE Joanna Alm | Drop CoffeeJoanna Alm is from Dalarna in the north of Sweden. She ran a coffee bar in Oslo for a few years, moved home to Sweden, and started working at Drop in 2010. A few years ago, Joanna became partner in the company and is now the CEO, head roaster, and green coffee buyer at Drop Coffee. She’s a three-time winner of the Swedish Roasting Championship (2014-2016) who has placed consistently in the final four at the World Roasting Championships during her time as Swedish Champion.  Joanna is also known for her passion for coffee education and community, participating as a speaker, panellist, lecturer, and attendee at coffee events worldwide both as Drop Coffee’s Head Roaster and as a working group member of the Roaster Guild of Europe.  Sara Morrocchi | Vuna Origin ConsultingBorn in Italy and educated in the UK, Sara found her path in the specialty coffee sector in various roles since 2007. A social scientist by training, she began working as a development worker in Kenya in early 2000s, and started to grow an interest in ways to grow and strengthen rural supply chains in East Africa. She began working as East Africa supply chain manager for Sustainable Harvest in 2007. This role would keep her working in Tanzania for the next four years. Later, she moved to headquarters in Portland, OR heading up the Global Procurement and Supply Chain management team for 4 years. Sara has recently moved to Amsterdam to start her Vuna Origin Consulting, specialized in supply chain strategies and product development in green coffee and cacao. The perfect mix of origin travel, suppliers’ relationships and tropical products makes her work extremely exciting. She is passionate about creating long-term sustainable solutions to empower and incentivize supply chain actors in collaborative ways. Raphael Studer | AlgranoRaphael Studer is a Swiss economist and entrepreneur. During his PhD Raphael researched the statistical measurement and modelling of human well-being. He has working experience in the fields of international business development, sustainability consulting and energy trading. Two years ago, Raphael co-founded algrano.com, the B2B online marketplace for green speciality coffee. algrano allows access to roasters and producers only and brokers logistic, financial and quality services on a cost plus margin basis transparently. algrano was awarded by the Startup Brasil and Startup Chile programs, as well as by the SCAE.  Raphael lived in the Brazilian coffee fields and met producers and roasters all over the world. He understands the chances, wishes, but also problems of the new generation of coffee producers. Motivated by the vision that efficient and scalable tools of communication will transform agricultural supply chains, Raphael focuses today on the spread of algrano.

For those of you joining us primarily from the interwebs, our June releases may seem to be the last portion of a recent (inadvertent) series of talks, interviews, and discussions which deep dive into “green buying”. In reality, the panel discussions we’ll be sharing this week and a fortnight from today were the first that we organised and presented to a live audience as the second day of afternoon lectures at the first-ever Roaster Guild of Europe Camp last October. Featuring a panel of Raphael Studer (Algrano), Sara Morrocchi (Vuna Origin Consulting), and Joanna Alm (Drop Coffee Roasters), Steve lead an open discussion that sought to pick through the ethical considerations at play when purchasing green coffee for a specialty coffee business, from a high level (origin country politics, human rights, climate change) to the farm level (wages/treatment of staff, the use of the “premium”, relationships and trust) and everything in between. Together, they share stories of unethical or questionably ethical purchasing and follow up with some actionable suggestions for those who wish to aim for a more ethical purchase. As we prepared for this panel, the importance of a story – and its subsequent verification – appeared again and again in the context of coffee purchase, both green and brewed forms. To put this idea to the test, we asked the audience assess coffees once split into two groups: those assessing blind and those provided with information and backstory. Things didn’t quite go to plan logistically on a number of levels, so we 100% would not advocate these results to be indicative of correlation – let alone causation! In face, we're pretty sure that these are nothing but some numbers on a page, but aswe promised to release the data! Either way, we hope it provides you with some food for thought as you make your own buying decisions.   ---   Joanna Alm | Drop Coffee Joanna Alm is from Dalarna in the north of Sweden. She ran a coffee bar in Oslo for a few years, moved home to Sweden, and started working at Drop in 2010. A few years ago, Joanna became partner in the company and is now the CEO, head roaster, and green coffee buyer at Drop Coffee. She’s a three-time winner of the Swedish Roasting Championship (2014-2016) who has placed consistently in the final four at the World Roasting Championships during her time as Swedish Champion.    Joanna is also known for her passion for coffee education and community, participating as a speaker, panellist, lecturer, and attendee at coffee events worldwide both as Drop Coffee’s Head Roaster and as a working group member of the Roaster Guild of Europe.    Sara Morrocchi | Vuna Origin Consulting Born in Italy and educated in the UK, Sara found her path in the specialty coffee sector in various roles since 2007. A social scientist by training, she began working as a development worker in Kenya in early 2000s, and started to grow an interest in ways to grow and strengthen rural supply chains in East Africa. She began working as East Africa supply chain manager for Sustainable Harvest in 2007. This role would keep her working in Tanzania for the next four years. Later, she moved to headquarters in Portland, OR heading up the Global Procurement and Supply Chain management team for 4 years.   Sara has recently moved to Amsterdam to start her Vuna Origin Consulting, specialized in supply chain strategies and product development in green coffee and cacao. The perfect mix of origin travel, suppliers’ relationships and tropical products makes her work extremely exciting. She is passionate about creating long-term sustainable solutions to empower and incentivize supply chain actors in collaborative ways.   Raphael Studer | Algrano Raphael Studer is a Swiss economist and entrepreneur. During his PhD Raphael researched the statistical measurement and modelling of human well-being. He has working experience in the fields of international business development, sustainability consulting and energy trading. Two years ago, Raphael co-founded algrano.com, the B2B online marketplace for green speciality coffee. algrano allows access to roasters and producers only and brokers logistic, financial and quality services on a cost plus margin basis transparently. algrano was awarded by the Startup Brasil and Startup Chile programs, as well as by the SCAE.  Raphael lived in the Brazilian coffee fields and met producers and roasters all over the world. He understands the chances, wishes, but also problems of the new generation of coffee producers. Motivated by the vision that efficient and scalable tools of communication will transform agricultural supply chains, Raphael focuses today on the spread of algrano.

SCA's Global Coffee Expo has come and gone. We recount our experiences with the largest coffee show either of us has ever attended. We also share a bit of Algorithm Coffee's Bali. Algorithm is a new roaster out of Berkeley, CA. Check them out - https://www.algorithmcoffee.co/ Hosts: Joseph Robertson - Coffee Lovers Magazine - http://www.coffeeloversmag.com Jesse Nelson - Conduit Coffee - http://www.conduitcoffee.com  

CoffeeMind's Morten Munchow is no stranger to cramming as much information into his time on the Tamper Tantrum stage - you may remember his presentation from CoLab: Paris - but this time, we think he's outdone himself! Presenting his ongoing research into the business models of coffee roasteries, Morten gives us a primer in business models, both traditional and lean, before jumping into insights of the research's interim analysis. By mapping business data and demographic elements, business models, pivot points, and risk aversion of the primary founder, CoffeeMind are finding some interesting (and unexpected) correlations between business size and dynamic ability within the market. You'll definitely want to grab a pencil and notebook for this one!  --Morten Munchow, founder of CoffeeMind, is a man of many hats: as trainer, consultant, and researcher, Morten can be found at the University of Copenhagen, where he is an external lecturer in the department of food science, at the London School of Coffee, where he has taught coffee roasting since 2007, or hard at work with the SCAE Education and Research committees, where he developed SCAE’s roasting certification system. Morten has conducted research on cappuccino foam chemistry, processing methods, starter cultures, sensory science, roasting defects, behavioural economics of consumer preferences, and roast degree preferences. He has also regularly consulted with a variety of different sized roasteries around the world, from South Africa to South Korea and Iceland to Kuwait and many more in between.

CoffeeMind's Morten Munchow is no stranger to cramming as much information into his time on the Tamper Tantrum stage - you may remember his presentation from CoLab: Paris - but this time, we think he's outdone himself! Presenting his ongoing research into the business models of coffee roasteries, Morten gives us a primer in business models, both traditional and lean, before jumping into insights of the research's interim analysis. By mapping business data and demographic elements, business models, pivot points, and risk aversion of the primary founder, CoffeeMind are finding some interesting (and unexpected) correlations between business size and dynamic ability within the market. You'll definitely want to grab a pencil and notebook for this one!  -- Morten Munchow, founder of CoffeeMind, is a man of many hats: as trainer, consultant, and researcher, Morten can be found at the University of Copenhagen, where he is an external lecturer in the department of food science, at the London School of Coffee, where he has taught coffee roasting since 2007, or hard at work with the SCAE Education and Research committees, where he developed SCAE’s roasting certification system. Morten has conducted research on cappuccino foam chemistry, processing methods, starter cultures, sensory science, roasting defects, behavioural economics of consumer preferences, and roast degree preferences. He has also regularly consulted with a variety of different sized roasteries around the world, from South Africa to South Korea and Iceland to Kuwait and many more in between.

Just a quick episode to bring you all up to date with the madness... The videos that I made this week, the 6 degrees of separation in the coffee world... My quest to make a living out of podcasting and a little more...   Lotsa love and remain awesome and check out caffeinemark.com and support the podcast.  

Attention, water geeks! This week’s video is for you. Dr. Marco Wellinger, leading author on the SCAE’s recently published “The SCAE Water Chart: Measure, Aim, Treat”, took to the stage in Antwerp to share the most-recent results of his then ongoing research in preparation for publication. Dr. Wellinger’s talk is a deep dive into some of the water conundrums he and the SCAE Research team faced when developing the water chart, like the fact that pH measurements are often a poor indicator of a water’s alkalinity and why you sometimes get “fizzy espresso” after treating very hard water with decarbonizing ion-exchangers. This is definitely another talk where you’ll want to have a notebook, pencil, and the ability to hit a pause button as you watch! -- Dr. Marco Wellinger: Coffee researcher in the field of chemistry, technology and sensory analysis; Q Arabica Grader, MSc ETH Zürich, Dr. ETH Lausanne / Paul Scherrer Institute Marco Wellinger is a research fellow in the group of Chahan Yeretzian at the Institute of Chemistry and Biotechnology at ZHAW Wädenswil. His fields of research are instrumental analysis of volatile aroma compounds from coffee (gas chromatography and mass spectrometry), espresso machine and grinder technology as well as sensory analysis of coffee. In the last two years he has been engaged in the topics of characterization and treatment of water for coffee extraction. He held presentations on the topic of water at various locations, among the most recent at AST Live 2016 in Budapest. He was the lead author in the upcoming booklet on water from the SCAE published this year (2016), “The SCAE Water Chart: Measure, Aim, Treat.” 

Attention, water geeks! This week’s video is for you. Dr. Marco Wellinger, leading author on the SCAE’s recently published “The SCAE Water Chart: Measure, Aim, Treat”, took to the stage in Antwerp to share the most-recent results of his then ongoing research in preparation for publication. Dr. Wellinger’s talk is a deep dive into some of the water conundrums he and the SCAE Research team faced when developing the water chart, like the fact that pH measurements are often a poor indicator of a water’s alkalinity and why you sometimes get “fizzy espresso” after treating very hard water with decarbonizing ion-exchangers. This is definitely another talk where you’ll want to have a notebook, pencil, and the ability to hit a pause button as you watch! -- Dr. Marco Wellinger: Coffee researcher in the field of chemistry, technology and sensory analysis; Q Arabica Grader, MSc ETH Zürich, Dr. ETH Lausanne / Paul Scherrer Institute Marco Wellinger is a research fellow in the group of Chahan Yeretzian at the Institute of Chemistry and Biotechnology at ZHAW Wädenswil. His fields of research are instrumental analysis of volatile aroma compounds from coffee (gas chromatography and mass spectrometry), espresso machine and grinder technology as well as sensory analysis of coffee. In the last two years he has been engaged in the topics of characterization and treatment of water for coffee extraction. He held presentations on the topic of water at various locations, among the most recent at AST Live 2016 in Budapest. He was the lead author in the upcoming booklet on water from the SCAE published this year (2016), “The SCAE Water Chart: Measure, Aim, Treat.” 

This week, we return to our roots: recorded the morning after the Dublin WBC barista party, No. 57 is all about what went down this week as 62 national champions took to the WBC stage and thousands of specialty coffee professionals descended upon Dublin for SCAE’s World of Coffee show. We could tell you more, but where's the fun in that?   www.nuovasimonelli.it/en

This week, we return to our roots: recorded the morning after the Dublin WBC barista party, No. 57 is all about what went down in Dublin this week as 62 national champions took to the WBC stage and thousands of specialty coffee professionals descended upon Dublin for SCAE’s World of Coffee show. We could tell you more, but where is the fun in that?   www.nuovasimonelli.it/en/

In yet another completely unsupervised episode, Colin Harmon gate-crashes proper Dub (and First-Drafter) Ger O’Donohoe’s house to record this week’s podcast. What began as a walking tour audio guide of things to do whilst in Dublin for SCAE’s World of Coffee (June 23-25) quickly dissolves into piss-takes of the English, local attractions, and each other. Featuring more of Colin’s dulcet-toned singing and lines like “it will make you look like you’re peeing rainbows”, No. 53 is probably the best cultural preparation you’ll get in advance of this year’s WBC. We’ve taken the not-so-concise list from Col & Ger featured in this week's episode and added it to Col’s “So you’re thinking of coming to Dublin” list to create one, mega-massive master map to save on your device of choice for your own bimbles about our fair city. 

In yet another completely unsupervised episode, Colin Harmon gate-crashes proper Dub (and First-Drafter) Ger O’Donohoe’s house to record this week’s podcast. What began as a walking tour audio guide of things to do whilst in Dublin for SCAE’s World of Coffee (June 23-25) quickly dissolves into piss-takes of the English, local attractions, and each other. Featuring more of Colin’s dulcet-toned singing and lines like “it will make you look like you’re peeing rainbows”, No. 53 is probably the best cultural preparation you’ll get in advance of this year’s WBC. We’ve taken the not-so-concise list from Col & Ger and added it to Col’s “So you’re thinking of coming to Dublin” list to create one, mega-massive master map to save on your device of choice for your own bimbles about our fair city. 

Grab your notebooks, kiddos, and get ready to hit the pause button lots! This one is a doozy, cramming three different exciting research projects from Morten Munchow’s Coffee Mind, the University of Copenhagen, and SCAE into 30 minutes: a sensory analysis of coffee brewed with different water, roasting defects, and cappuccino foam analysis. We love presentations like this: yes, we know that this doesn’t really allow a great mind like Morten to dig deeply into one specific research project for hours and hours, but it does raise the profile of this kind of research so that you can follow up directly with Morten and Coffee Mind about whatever you fancy most. -- Morten Munchow, founder of CoffeeMind, is a man of many hats: as trainer, consultant, and researcher, Morten can be found at the University of Copenhagen, where he is an external lecturer in the department of food science, at the London School of Coffee, where he has taught coffee roasting since 2007, or hard at work with the SCAE Education and Research committees, where he developed SCAE’s roasting certification system.   Morten has conducted research on cappuccino foam chemistry, processing methods, starter cultures, sensory science, roasting defects, behavioural economics of consumer preferences, and roast degree preferences. He has also regularly consulted with a variety of different sized roasteries around the world, from South Africa to South Korea and Iceland to Kuwait and many more in between. 

Grab your notebooks, kiddos, and get ready to hit the pause button lots! This one is a doozy, cramming three different exciting research projects from Morten Munchow’s CoffeeMind, the University of Copenhagen, and SCAE into 30 minutes: a sensory analysis of coffee brewed with different water, roasting defects, and cappuccino foam analysis. We love presentations like this: yes, we know that this doesn’t really allow a great researchers to dig deeply into one specific project for hours and hours, but it does raise the profile of this kind of work so that you can follow up directly with Morten and Coffee Mind about whatever you fancy most.  -- Morten Munchow, founder of CoffeeMind, is a man of many hats: as trainer, consultant, and researcher, Morten can be found at the University of Copenhagen, where he is an external lecturer in the department of food science, at the London School of Coffee, where he has taught coffee roasting since 2007, or hard at work with the SCAE Education and Research committees, where he developed SCAE’s roasting certification system.   Morten has conducted research on cappuccino foam chemistry, processing methods, starter cultures, sensory science, roasting defects, behavioural economics of consumer preferences, and roast degree preferences. He has also regularly consulted with a variety of different sized roasteries around the world, from South Africa to South Korea and Iceland to Kuwait and many more in between. 

Earlier this week, we spoke with Ellie Hudson (SCAA) about some of the upcoming changes for the organisation as it begins to prepare for alignment with SCAE. Today, we’d like to share the SCAE side of the story—David Veal sat down with Steve in Gothenburg, not far from the excitement of the World Cup Taster’s Final, to talk about some of the exciting things SCAE launched in Gothenburg. Also covered: plans for Dublin’s World of Coffee, support for National Coordinators, and potential future locations for World of Coffee 2017-2019.

Earlier this week, we spoke with Ellie Hudson (SCAA) about some of the upcoming changes for the organisation as it begins to prepare for alignment with SCAE. Today, we’d like to share the SCAE side of the story—David Veal sat down with Steve in Gothenburg, not far from the excitement of the World Cup Taster’s Final, to talk about some of the exciting things SCAE launched in Gothenburg. Also covered: plans for Dublin’s World of Coffee, support for National Coordinators, and potential future locations for World of Coffee 2017-2019. 

In our last Prague short, Steve chats with SCAE Education Field Coordinator, Kim Staalman about her previous life as a barista, the Amsterdam coffee scene, and education at SCAE. Also covered: Ristretto horror stories, the importance of networking for baristas, and who would win in Anne Marie vs. Ellie.

In our last Prague short, Steve chats with SCAE Education Field Coordinator, Kim Staalman about her previous life as a barista, the Amsterdam coffee scene, and education at SCAE. Also covered: Ristretto horror stories, the importance of networking for baristas, and who would win in Anne Marie vs. Ellie.

Our first speaker at Barista Guild of Europe’s CoLab event could very easily be known as “the King of Coffee Geeks”: now the Head of Analytical and Physical Chemistry at the Zurich University of Applied Sciences, Chahan Yeretzian is a prolific coffee academic, having previously held various management positions with Nestle R&D, and has initiated the first-ever post-graduate degree in “The Art and Science of Coffee.” Chahan’s talk to the attendees of CoLab: Prague is a rollicking journey through the sciences of water, aroma, and freshness in relation to coffee. This is one talk where there is a benefit to watching it recorded: there is so much information packed into Chahan’s time on stage—we’re probably using the wrong water, only 25-30 of the 1000 volatile compounds in coffee have a recognizable flavour influence, we’re sealing our coffee bags incorrectly—that we’ll all benefit from the ability to pause and take notes so that we can absorb the information presented. You can keep up with all of the exciting work that Chahan is doing as chair of SCAE’s Research Committee here and find more information on his exciting post-graduate degree here. 

Our first speaker at Barista Guild of Europe’s CoLab event could very easily be known as “the King of Coffee Geeks”: now the Head of Analytical and Physical Chemistry at the Zurich University of Applied Sciences, Chahan Yeretzian is a prolific coffee academic, having previously held various management positions with Nestle R&D, and has initiated the first-ever post-graduate degree in “The Art and Science of Coffee.” Chahan’s talk to the attendees of CoLab: Prague is a rollicking journey through the sciences of water, aroma, and freshness in relation to coffee. This is one talk where there is a benefit to watching it recorded: there is so much information packed into Chahan’s time on stage—we’re probably using the wrong water, only 25-30 of the 1000 volatile compounds in coffee have a recognizable flavour influence, we’re sealing our coffee bags incorrectly—that we’ll all benefit from the ability to pause and take notes so that we can absorb the information presented. You can keep up with all of the exciting work that Chahan is doing as chair of SCAE’s Research Committee here and find more information on his exciting post-graduate degree here. 

Two podcasts in two weeks, thsi week we discuss Central America, roya, Cultivars, Coffee kids and how everyone in the SCAE should be sacked.  Fun filled, fact pact, 50 mins of rambeling   

Two podcasts in two weeks, thsi week we discuss Central America, roya, Cultivars, Coffee kids and how everyone in the SCAE should be sacked.  Fun filled, fact pact, 50 mins of rambeling   

This was from the banter sesions of tamper Tantrum Live nice 2013 featuring David Veal from the SCAE.

This was from the banter sesions of tamper Tantrum Live nice 2013 featuring David Veal from the SCAE.

Welcome to Tamper Tantrum the lost files Back in the summer of 2012 myself Stephen Leighton and Colin Harmon hosted a group of 12 coffee luminaries, to come present on a coffee topic of their choice at the SCAE world of coffee event in Vienna. This was not the first time we had put on such an event, but it was the first time we didn’t have control of the AV crew for the production. The previous two events we collated a set of videos which can be viewed at Tamper Tantrum dot com. But in Vienna something went horribly wrong with the video quality we had. Although something gets lost without the visuals I decided that instead of them being lost forever, that I would make them available in audio format. This is number 9 in the series, please give it up for Seife Tuuloskorpi

Welcome to Tamper Tantrum the lost files Back in the summer of 2012 myself Stephen Leighton and Colin Harmon hosted a group of 12 coffee luminaries, to come present on a coffee topic of their choice at the SCAE world of coffee event in Vienna. This was not the first time we had put on such an event, but it was the first time we didn’t have control of the AV crew for the production. The previous two events we collated a set of videos which can be viewed at Tamper Tantrum dot com. But in Vienna something went horribly wrong with the video quality we had. Although something gets lost without the visuals I decided that instead of them being lost forever, that I would make them available in audio format. This is number 9 in the series, please give it up for Seife Tuuloskorpi

Welcome to Tamper Tantrum the lost files Back in the summer of 2012 myself Stephen Leighton and Colin Harmon hosted a group of 12 coffee luminaries, to come present on a coffee topic of their choice at the SCAE world of coffee event in Vienna. This was not the first time we had put on such an event, but it was the first time we didn’t have control of the AV crew for the production. The previous two events we collated a set of videos which can be viewed at Tamper Tantrum dot com. But in Vienna something went horribly wrong with the video quality we had. Although something gets lost without the visuals I decided that instead of them being lost forever, that I would make them available in audio format. This is number 8 in the series, please give it up for Trish Rothgeb

Welcome to Tamper Tantrum the lost files Back in the summer of 2012 myself Stephen Leighton and Colin Harmon hosted a group of 12 coffee luminaries, to come present on a coffee topic of their choice at the SCAE world of coffee event in Vienna. This was not the first time we had put on such an event, but it was the first time we didn’t have control of the AV crew for the production. The previous two events we collated a set of videos which can be viewed at Tamper Tantrum dot com. But in Vienna something went horribly wrong with the video quality we had. Although something gets lost without the visuals I decided that instead of them being lost forever, that I would make them available in audio format. This is number 8 in the series, please give it up for Trish Rothgeb

Welcome to Tamper Tantrum the lost files Back in the summer of 2012 myself Stephen Leighton and Colin Harmon hosted a group of 12 coffee luminaries, to come present on a coffee topic of their choice at the SCAE world of coffee event in Vienna. This was not the first time we had put on such an event, but it was the first time we didn’t have control of the AV crew for the production. The previous two events we collated a set of videos which can be viewed at Tamper Tantrum dot com. But in Vienna something went horribly wrong with the video quality we had. Although something gets lost without the visuals I decided that instead of them being lost forever, that I would make them available in audio format. This is number 7 in the series, please give it up for Mr Federico Pacas

Welcome to Tamper Tantrum the lost files Back in the summer of 2012 myself Stephen Leighton and Colin Harmon hosted a group of 12 coffee luminaries, to come present on a coffee topic of their choice at the SCAE world of coffee event in Vienna. This was not the first time we had put on such an event, but it was the first time we didn’t have control of the AV crew for the production. The previous two events we collated a set of videos which can be viewed at Tamper Tantrum dot com. But in Vienna something went horribly wrong with the video quality we had. Although something gets lost without the visuals I decided that instead of them being lost forever, that I would make them available in audio format. This is number 7 in the series, please give it up for Mr Federico Pacas

Welcome to Tamper Tantrum the lost files Back in the summer of 2012 myself Stephen Leighton and Colin Harmon hosted a group of 12 coffee luminaries, to come present on a coffee topic of their choice at the SCAE world of coffee event in Vienna. This was not the first time we had put on such an event, but it was the first time we didn’t have control of the AV crew for the production. The previous two events we collated a set of videos which can be viewed at Tamper Tantrum dot com. But in Vienna something went horribly wrong with the video quality we had. Although something gets lost without the visuals I decided that instead of them being lost forever, that I would make them available in audio format. This is number 6 in the series, please give it up for Mr Matt PErger

Welcome to Tamper Tantrum the lost files Back in the summer of 2012 myself Stephen Leighton and Colin Harmon hosted a group of 12 coffee luminaries, to come present on a coffee topic of their choice at the SCAE world of coffee event in Vienna. This was not the first time we had put on such an event, but it was the first time we didn’t have control of the AV crew for the production. The previous two events we collated a set of videos which can be viewed at Tamper Tantrum dot com. But in Vienna something went horribly wrong with the video quality we had. Although something gets lost without the visuals I decided that instead of them being lost forever, that I would make them available in audio format. This is number 6 in the series, please give it up for Mr Matt PErger

Welcome to Tamper Tantrum the lost files Back in the summer of 2012 myself Stephen Leighton and Colin Harmon hosted a group of 12 coffee luminaries, to come present on a coffee topic of their choice at the SCAE world of coffee event in Vienna. This was not the first time we had put on such an event, but it was the first time we didn’t have control of the AV crew for the production. The previous two events we collated a set of videos which can be viewed at Tamper Tantrum dot com. But in Vienna something went horribly wrong with the video quality we had. Although something gets lost without the visuals I decided that instead of them being lost forever, that I would make them available in audio format. This is number 5 in the series, please give it up for Mr Michael Philips

Welcome to Tamper Tantrum the lost files Back in the summer of 2012 myself Stephen Leighton and Colin Harmon hosted a group of 12 coffee luminaries, to come present on a coffee topic of their choice at the SCAE world of coffee event in Vienna. This was not the first time we had put on such an event, but it was the first time we didn’t have control of the AV crew for the production. The previous two events we collated a set of videos which can be viewed at Tamper Tantrum dot com. But in Vienna something went horribly wrong with the video quality we had. Although something gets lost without the visuals I decided that instead of them being lost forever, that I would make them available in audio format. This is number 5 in the series, please give it up for Mr Michael Philips

Welcome to Tamper Tantrum the lost files Back in the summer of 2012 myself Stephen Leighton and Colin Harmon hosted a group of 12 coffee luminaries, to come present on a coffee topic of their choice at the SCAE world of coffee event in Vienna. This was not the first time we had put on such an event, but it was the first time we didn’t have control of the AV crew for the production. The previous two events we collated a set of videos which can be viewed at Tamper Tantrum dot com. But in Vienna something went horribly wrong with the video quality we had. Although something gets lost without the visuals I decided that instead of them being lost forever, that I would make them available in audio format. This is the forth in the series, please give it up for Mr David Nigel Flynn

Welcome to Tamper Tantrum the lost files Back in the summer of 2012 myself Stephen Leighton and Colin Harmon hosted a group of 12 coffee luminaries, to come present on a coffee topic of their choice at the SCAE world of coffee event in Vienna. This was not the first time we had put on such an event, but it was the first time we didn’t have control of the AV crew for the production. The previous two events we collated a set of videos which can be viewed at Tamper Tantrum dot com. But in Vienna something went horribly wrong with the video quality we had. Although something gets lost without the visuals I decided that instead of them being lost forever, that I would make them available in audio format. This is the forth in the series, please give it up for Mr David Nigel Flynn

Welcome to Tamper Tantrum the lost files Back in the summer of 2012 myself Stephen Leighton and Colin Harmon hosted a group of 12 coffee luminaries, to come present on a coffee topic of their choice at the SCAE world of coffee event in Vienna. This was not the first time we had put on such an event, but it was the first time we didn’t have control of the AV crew for the production. The previous two events we collated a set of videos which can be viewed at Tamper Tantrum dot com. But in Vienna something went horribly wrong with the video quality we had. Although something gets lost without the visuals I decided that instead of them being lost forever, that I would make them available in audio format. This is the third in the series, please give it up for Mr Anthony Benda

Welcome to Tamper Tantrum the lost files Back in the summer of 2012 myself Stephen Leighton and Colin Harmon hosted a group of 12 coffee luminaries, to come present on a coffee topic of their choice at the SCAE world of coffee event in Vienna. This was not the first time we had put on such an event, but it was the first time we didn’t have control of the AV crew for the production. The previous two events we collated a set of videos which can be viewed at Tamper Tantrum dot com. But in Vienna something went horribly wrong with the video quality we had. Although something gets lost without the visuals I decided that instead of them being lost forever, that I would make them available in audio format. This is the third in the series, please give it up for Mr Anthony Benda

Welcome to Tamper Tantrum the lost files  Back in the summer of 2012 myself Stephen Leighton and Colin Harmon hosted a group of 12 coffee luminaries, to come present on a coffee topic of their choice at the SCAE world of coffee event in Vienna.  This was not the first time we had put on such an event, but it was the first time we didn't have control of the AV crew for the production. The previous two events we collated a set of videos which can be viewed at Tamper Tantrum dot com. But in Vienna something went horribly wrong with the video quality we had.  Although something gets lost without the visuals I decided that instead of them being lost forever, that I would make them available in audio format.  This is the first in the series, please give it up for Mr Chris Bacca

Welcome to Tamper Tantrum the lost files  Back in the summer of 2012 myself Stephen Leighton and Colin Harmon hosted a group of 12 coffee luminaries, to come present on a coffee topic of their choice at the SCAE world of coffee event in Vienna.  This was not the first time we had put on such an event, but it was the first time we didn't have control of the AV crew for the production. The previous two events we collated a set of videos which can be viewed at Tamper Tantrum dot com. But in Vienna something went horribly wrong with the video quality we had.  Although something gets lost without the visuals I decided that instead of them being lost forever, that I would make them available in audio format.  This is the first in the series, please give it up for Mr Chris Bacca