Bean Stuff Coffee Podcast

Ever wondered why things taste so bland? Or do things have too much flavor? In this episode, we discuss what supertasters are and how to tell if you are one too. 

Join us for part two of our interview with Eric Baden. Eric has explained the challenges of developing a coffee culture in China as well as the core values of the projects he is involved in. Eric is not only an incredibly talented coffee expert but is a truly passionate leader with a heart for people. 

How to connect with Eric:

Eric Baden has done a lot. From being a chemical engineering to helping to train and teach people in impoverished areas how to make better coffee and to help create a sustainable living. We were so honored to have him as a guest on the podcast and are excited to share his interview with you. Please be sure to check out the various projects that Eric is involved in (see the links below)

Ever wondered what milk alternatives are out there to add to your coffee? Which one is the best? How will it affect your coffee? Well, today we test soy milk, almond milk, and oat milk and give you our opinions.

Links from the episode:

Business, coffee expertise, and the Chinese coffee industry. These are all in the wheelhouse of Adam Carpenter. We were honored to have him on our podcast. Adam is a licensed Q grader and has a lot of experience working in the coffee industry all over the world.

Adam's Training Site:

Today we look at what different coffee drinks look like around the world. We are all so used to what our local coffee shops offer or what we brew at home but how do others make their coffee? While we will not touch on every single drink out there we hope to bring some coffee drinks from other parts of the world to you. 

Here are the drinks we talk about in this episode:

1. Ethiopia: Buna
2. Turkey: Kahve
3. United States: Espresso/Gas station/Iced Coffee
4. Ireland: Irish Coffee
5. Mexico: Café de Olla
6. Vietnam: Egg Coffee
7. Spain: Café Bom-bón
8. France: Café Au Lait
9. China: Yuanyang
10. Italy: Espresso
11. New Zealand/Australian: Long Black/Flatwhite
12. Finland: Kaffeost
13. Greece: Frappe
14. Vietnam: cà phê đá
15. Brasil: Cafe-zinho
16. Austria: Wiener Mélange
17. Germany: Pharisäer
18. Portugal: Mazagran

One of the most important things we can do for coffee is to improve our palate. But how do we begin to hone in our sense of taste and ability to describe the flavor? Well... triangulation might just be the answer you've been looking for. Whether you have been in coffee for a while or have just started this is a skill you will want to practice. Join us as we talk about this method and how it can help you become a super taster!

There are quite a few numbers surrounding coffee and caffeine, from stunting your growth to sobering you up. In this episode, we tackle a few of these in hopes of uncovering the truth. So grab a cup of your favorite brew and settle in while we find out what is true and what is not about the caffeine in your coffee.

Quality and coffee are two peas that we want in the same pod. But how can we ensure that the coffee we drink is consistently good? This is where Q-Graders come in. Q-Graders sift through green and roasted coffee to score coffee on its quality. The score given will determine if the coffee is considered "specialty" coffee or not. A score can help farmers understand if their crops are good or if they need some work and can inform roasters on which coffees to buy.

Can we create coffee plants that resist disease, drought and taste amazing? Well the answer is kind of yes. We take a look at two Kenya coffee varieties, SL28 and Ruiru+Batian. How have they come to exist and why? This is a start but by no means that end as there is so much to coffee varieties.

What is milling? Do we need it? Well as it turns out it is very important. This is the process that gets the bean cleaned up and ready to ship out all over the world to be roasted. But how does it get cleaned? Listen up to learn how.

What if you need something other than coffee? Well, there are coffee substitutes, but how good are they? Today we dive into three coffee substitutes that we found at the store. We look at how good these are compared to the real deal... coffee!

Coffee Substitutes in this episode:

There is a lot of variety when it comes to buying bottled or canned coffee at the store. in this episode, we wanted to know if they were any good. Join us while we test some of the common ones we found at our the local grocery store. 

In this episode, we look taste test the following canned/bottled coffee:

There are many unique ways to process coffee. In this episode, we cover the wet process. This process involves cleaning everything off of the bean, removing the cherry and mucilage. Some say this helps deliver a cleaner cup. But how does it actually affect what is in your cup? Dig a little deeper and discover another method for coffee processing. 

Other episodes you may also enjoy:

“If we can’t touch the farmer, we don’t touch the coffee” - Jamii Coffee. We sit down with Francis of Jamii Coffee. Francis and his team at Jamii Coffee are doing incredible work in Kenya to help coffee growers establish the tools necessary to make coffee farming sustainable with a high level of quality. Their work is helping to secure the future of not only Kenyan coffee farmers but the communities around them.

Jamii Coffee links:

In this episode we pick up where we left off in episode 32. We continue to walk through the dry process used to get the coffee bean from the coffee cherry. There is so much in just the processing that can affect the flavor of the what is in your cup. Join us while we continue to dig deeper into one of these methods, the dry method.

Christmas means time with family and groups of people we love. But how do we supply good quality coffee to all of these people? Well, have no fear because in this episode we will walk you through the does and don'ts of group coffee. Our goal is to give you the ability to provide top notch coffee to any group.