Coffee is the fuel for our modern society. Join Paul Allen, a coffee roaster of 20 years, published coffee writer, quality grader and general coffee snob along with Reed Allen each Friday as they discuss coffee and bring in others from the industry. Whether you want to deepen your understanding of coffee or are just starting your coffee journey we have something to share with you.
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:
Adam's Free Online Training Video's:
Link to YouTube Video:
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:
United States: Espresso/Gas station/Iced Coffee
Ireland: Irish Coffee
Mexico: Café de Olla
Vietnam: Egg Coffee
Spain: Café Bom-bón
France: Café Au Lait
New Zealand/Australian: Long Black/Flatwhite
Vietnam: cà phê đá
Austria: Wiener Mélange
For more check out www.beanstuff.com
Watch the YouTube video here - https://youtu.be/vRscDuXgL2g
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.
If we did not talk about a myth you were hoping for or if you think we got it wrong please contact us through the about section of our website - http://beanstuff.com/about-us/
And thank you for listening. If you would like to hear more check out our listen page at www.beanstuff.com/listen or search for us on your favorite podcast app.
How could you merge coffee and technology? Well today we talk to Linsey Fan from RoastLog, a company who is bridging this gap. RoastLog creates software and hardware tools to help during each stage of the roasting and green been process. RoastLog is a pioneer in the coffee tech world and we were honored to sit with them and talk about where they have come from and where they are going.
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.
Quality Coffee Institute - https://www.coffeeinstitute.org/
SCAA - http://www.scaa.org/?page=license
Boot Coffee - https://bootcoffee.com/product/q-grader-training-exam/
YouTube video for this episode - https://youtu.be/b5gfVaEkwGw
For more information go to - www.beanstuff.com
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.
Link to images from the episode - https://beanstuff.com/episode41/
Arabica vs Robusta episode - https://itunes.apple.com/us/podcast/battle-royale-arabica-vs-robusta-what-are-they-really/id1382928692?i=1000424427542&mt=2
Stumptown coffee varieties article - https://www.stumptowncoffee.com/varieties/
World Coffee Research - https://worldcoffeeresearch.org/
Link to YouTube Video for this episode - https://youtu.be/kGD20yuFIQk
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.
Link to YouTube Video - https://youtu.be/5SAdYbc5RaQ
Find more at www.beanstuff.com
"Sensory Summit is a two-day conference designed to educate, inform, and inspire the Specialty Coffee sensory professional." - www.sensorysummit.org
For people in coffee this is an incredible place to learn skills and grow in understanding. In today's episode we talk about it while Paul is in actually down there. Since we had a man on the ground in Sacramento we were also able to talk to other coffee people attending and gain their perspective on the event.
People interviewed in this episode:
Kyle Crawford - @sanfranroaster
Ronaldo Azzi - @azzironaldo
David Waldman - @jdavidwaldman
James Carter - @river_roast_coffee
For more check out www.beanstuff.com
Link to the YouTube Video for this episode - https://youtu.be/eCqeXQVc2Yc
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:
Cafix - https://worldfiner.com/cafix
Pero - https://www.gnc.com/energy-drinks2/110523.html?productId=92830636
Teeccino Dandelion dark roast - https://teeccino.com/product/dandelion-dark-roast-herbal-coffee-tea-bags-2/
Check out more at www.beanstuff.com
Link to YouTube video of this episode - https://youtu.be/O7ab6rKQTXI
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:
Peet's Black and White Iced Espresso - https://www.peets.com/coffee/iced-espresso/black-and-white-iced-espresso-12-count
Chameleon Cold Brew Espresso - https://www.chameleoncoldbrew.com/product/ready-to-drink-espresso-10-fl-oz/
La Columbe Draft Latte Mocha - https://www.lacolombe.com/pages/draft-latte
Starbucks Cold Brew Vanilla and Fig with Cream - https://www.starbucks.com/menu/drinks/bottled-drinks/starbucks-bottled-cold-brew-vanilla-and-fig-with-cream
Stumptown Cold Brew - http://www.coldbrew.com/
Stumptown Nitro Cold Brew - http://www.coldbrew.com/
Dunkin Donuts Iced Coffee Espresso - https://dunkinanytime.coca-cola.com/products/espresso-iced-coffee/
High Brew Double Espresso - https://www.highbrewcoffee.com/products/double-espresso
For more episodes check out Beanstuff.com and please consider subscribing
Link to YouTube Video of this episode - https://youtu.be/EwE3cTh1w60
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:
From Cherry to Bean (Coffee Processing Part 1) -https://anchor.fm/beanstuff/episodes/From-Cherry-to-Bean-Coffee-Processing-Part-1-e2ofk0
Dry Processing Continued (Coffee Processing Part 2) - https://anchor.fm/beanstuff/episodes/Dry-Processing-Continued-Coffee-Processing-Part-2-e2rde6
Beginning to look at Coffee Botany - https://anchor.fm/beanstuff/episodes/Beginning-to-look-at-Coffee-Botany-e2henb
Digging in the dirt (Coffee Botany Continued) - https://anchor.fm/beanstuff/episodes/Digging-in-the-dirt-Coffee-Botany-Continued-e2iuqf
Don't forget to subscribe to stay update date with all of our episodes.
Here is a link to the YouTube video of this episode - https://youtu.be/0EXJuLaF0tY
“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:
Link to YouTube Video of the episode:
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.
If you'd like to listen to the first episode click this link - https://apple.co/2Sos93L
Link to the YouTube video for this episode - https://youtu.be/mUg6WLaQzo0
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.
Technivorm Coffee Maker - https://technivorm.com
12 cup French Press - https://amzn.to/2QGfNr3
Chemex - https://www.chemexcoffeemaker.com
Link to the YouTube Video of this episode - https://youtu.be/lzx5ux9ruJQ
Did you know that coffee comes in a cherry? It is the seed of a fruit. Since it is not something that we can just pick and throw into our grinders and Aeropress's we have to process the coffee cherry so that roasters can then roast the bean. Then we can enjoy the taste of our favorite brewing method. But what is coffee processing? Well, today we start the journey to explain that. In the episode, we cover a brief outline of what processing is in general as well as starting to look at the "dry method", one of the various coffee processes.
Gas stations are notorious for having bad coffee, but is this still true? This week we are on the road tasting gas station coffee and comparing it to coffee we made at home. Will gas station coffee make a come back or is it still as bad as we remember.
Gas Stations Tested:
Thank you to Nico and Allison for the suggestion that we taste gas station coffee on the podcast! We had a lot of fun and love making episodes that come from suggestions.
Link to YouTube video of episode - https://youtu.be/DtbXNSGr-ww
For more go to https://www.beanstuff.com
Cole Werfelman is a friend and well accomplished coffee professional. We were honored to sit down with her and catch up with all that she is doing. Between working at Elevator Coffee & Commons and traveling with Rancilio she is dismantling roasters and working with Pacific Foods. Cole has great insight and knowledge from first hand experience and working hard in the coffee industry.
Cole Werfelman - @therealcole.coffee
Elevator Coffee & Commons - @elevatorcc
Rancilio - @rancilio.usa
SCA - @specialtycoffeeassociation
Buckman's - @buckmancoffeefactory
Elevator Coffee & Commons
1033 Se Main St.
Portland, OR 97214
Hours: M-F 7am - 5pm, SS 8am - 3pm
Link to watch the episode on Youtube - https://youtu.be/Rphk64RWx2A
In coffee nothing creates more division than arabica and robusta coffee. Often robusta is seen as less desirable and is used for a lot of instant coffee. While arabica is what we associate with speciality coffee and the complex/simple good flavors. But what do we really know about these species? We attempt to educate and set the record straight.
Links from the episode:
Coffee Chemistry Pictograph - https://www.compoundchem.com/wp-content/uploads/2018/09/Coffee-chemistry-–-arabica-vs-robusta.png
Coffee Obsession Book - https://sprudge.com/coffee-obsession-book-square-mile-coffee-anette-moldvaer-57999.html
Link to root structure info graphic - https://beanstuff.com/episode-29/
Borer Beetle video - https://www.youtube.com/watch?v=mKwkj_2Bbhw
Coava Specialty Instant Coffee - https://shop.coavacoffee.com/collections/coffee/products/voila-specialty-instant-coffee
Link to YouTube video of the episode - https://youtu.be/Uk4hZ5AcGnM
Digging deeper into coffee botany we help to uncover more about how the coffee in your cup is grown. We walk through self pollination, coffee soldiers and the layers of a coffee cherry and more.
Here is a link to the images mentioned in this episode - https://beanstuff.com/episode-28-digging-in-the-dirt/
Link to YouTube video for this episode - https://youtu.be/AIACe0pS7XI
As always check out beanstuff.com for more
Coffee provides 25 million people in coffee producing countries with jobs and gives 500 million jobs to people all over the world. However, we often don't think about where coffee comes from. There so much to coffee and it is amazing that we even get to drink 2.25 billion drinks of coffee a day. In this episode, we start to look at the plant, where it is grown, how it is grown and to discover the complexity that is coffee.
Check out our other episodes at www.beanstuff.com/listen
Video for the episode found here - https://youtu.be/R5UNQFZG_nw
Michael Ryan has done a lot. He has worked as a barista for Starbucks, roasted coffee at Dapper & Wise, obtained his Q grader's license, become a green coffee buyer and is now adding coffee consulting to his repertoire. Not only is Michael extremely knowledgeable about coffee and influential in the industry but he is also a great person. We were honored to sit down with Michael at Dapper & Wise to chat about his story and coffee.
Please check out what Michael is doing at Dapper & Wise and Threadbare Coffee. (Links below)
Dapper & Wise:
Instagram - @dapperandwise
Twitter - @dapperandwise
Facebook - https://www.facebook.com/dapperandwise/
Instagram - @threadbarecoffee
Check out a full video of our interview here- https://youtu.be/hwFGISH3BzQ
For more details go to www.beanstuff.com
Acidity is often misunderstood as something we do not want in our cup. However this can manifest into incredible flavors that will have you saying "Wow!" Join us while we debunk acidity in your cup.
Links from the episode:
SCA Cupping form - academy-of-coffee-excellence.myshopify.com/products/cupping-form-sca-and-academy-of-coffee-excellence
YouTube video of the episode - https://youtu.be/h7hBIOva1zI
Body is such an important part of what we taste in coffee. It changes the entire feel of the coffee in your mouth and can both enhance or spoil your brew if not correct. In this episode, we will dig into what body is and why it is important to look for when cupping.
SCA Cupping Form - https://academy-of-coffee-excellence.myshopify.com/products/cupping-form-sca-and-academy-of-coffee-excellence
YouTube video of the episode - https://youtu.be/Wjd3MoUAeIo
It is important when tasting coffee for us to all be on the same page. This is why both the Sensory Lexicon and the Coffee Tasters Wheel exist. Join as we describe how these are useful and how to use them practically when tasting coffee. Through these tools, we can speak a common language while expanding the flavors we use to describe our coffee.
Sensory Lexicon (it's FREE) - https://worldcoffeeresearch.org/work/sensory-lexicon/
Interactive Taster's Wheel - https://notbadcoffee.com/flavor-wheel-en/
SCA Taster's Wheel - https://sca.coffee/research/coffee-tasters-flavor-wheel?page=resources&d=scaa-flavor-wheel
FlavorActiv Sensory Kits - https://www.flavoractiv.com/store/usd/grid/
YouTube Video Link - https://youtu.be/t0Kv82fqrkk
In the second episode in our series on cupping we take a look at how the physical procedure takes place and begin deeper into how to set up and do a cupping. We talk about the procedure involved when cupping and some of the "how to" of it all. This is something done professionally but can also be adapted and done at home.
Cupping Coffee Amount Calculation - Cup Size / 150 x 8.5 = Amount of coffee for each cup
SCA Cupping Forms - https://coffeestrategies.com/coffee-cupping-form/
SCA Cupping Protocol - https://sca.coffee/research/protocols-best-practices/
Olfactory Smell Image - https://beanstuff.com/cupping-procedure-episode-22/
YouTube Video link - https://www.youtube.com/watch?v=LcCsi9Inexk
The first in our series on cupping where we look at cupping in general and give an overview of what it is and how it can be used by professionals or at home.
YouTube video link - https://youtu.be/qQmWYWIwvr4
In the next several episodes we will get into more details on the different aspects of cupping. Please let us know if you have any questions and feel free to reach out on our about page at http://beanstuff.com/about-us/
We really appreciate that you chose to spend your time listening to our podcast and look forward to share more episodes with you.
Did you know you can make coffee with socks? Well not regular socks but a coffee sock. This week we discuss how the coffee sock came about and how to use it.
This is a very versatile method that is also cost effect. We would recommend trying it out if you get the chance.
Here is are some link to get coffee socks:
Brewing with a coffee sock:
Thank you all for being apart of Bean Stuff. This is our 20th episode and we are honored that you listen to us.
Link to the YouTube video for this episode - https://youtu.be/dcuE2QDRF-I
We are honored to share our conversation with friend and fellow coffee geek Brandon Luthy. We discus a wide range of espresso topics and gets some perspective from Brandon's experiance.
Brandon is currently a barista at Lion Heart Coffee in Beaverton Oregon and has both a rich understanding of coffee as well as a deep passion for it. We are so excited to have him on the show.
We would definitely recommend that you stop by say hi and grab a cup of coffee from Brandon when you can.
Lion Heart Coffee is located at 11421 SW Schools Ferry Rd in Beaverton Oregon.
Monday – Friday: 6am – 6pm
Saturday – Sunday: 8am – 5pm
If you have any questions or ideas please reach out to us at http://beanstuff.com/about-us/ or on Instagram @bean_stuff
Thank you for listening.
White coffee is not just regular black coffee with a lot of milk. We explore what white coffee is, discuss the hype around it and reveal some facts about it. This is a topic that peaked our interest and is something you should try.
Our Youtube video of this podcast - https://youtu.be/QrvV-MmiaoE
Sweet Maria's video on white coffee - https://www.youtube.com/watch?time_continue=1&v=1OGFui3_5YU
Nick Walton is the co-owner of Flag & Wire, a Q Grader, coffee roaster, entrepreneur, business owner and a friend. We are so honored to share our conversation with Nick
Go check out Flag & Wire and grab a cup of coffee
Open daily from - 7am - 3pm
755 Northeast Alpine Avenue, Suite 100, McMinnville, Oregon 97128
@nickwalton - https://www.instagram.com/nickwalton
@flagandwire - https://www.instagram.com/flagandwire
Facebook - https://www.facebook.com/flagandwire/
Website - https://www.flagandwire.com/
Coffee extraction is the process of dissolving soluble flavors from coffee grounds in water. This is something we have all encountered and has a huge effect on the flavor of your coffee. Learn what extraction rate is going to make your coffee taste the best.
Some great articles on extraction:
Hand Ground - https://handground.com/grind/an-intuitive-guide-to-coffee-solubles-extraction-and-tds
Clive Coffee - https://clivecoffee.com/blogs/learn/how-coffee-extraction-works
Barista Hustle - https://baristahustle.com/blogs/barista-hustle/coffee-extraction-and-how-to-taste-it
Perfect Daily Grind - https://www.perfectdailygrind.com/2017/06/coffee-extraction-brewing-concepts/
Mike and Emily McIntyre of Catalyst Coffee Consulting are great friends and have such an amazing knowledge of coffee. We are honored to share our conversation with them on Ethiopia and Ethiopian coffee.
What they are up to:
Catalyst Coffee Consulting - www.catalystcoffeeconsulting.com
Instagram - @catalyst.coffee (https://www.instagram.com/catalyst.coffee/)
Crema Co. - https://crema.co/
Instagram - @crema.co (https://www.instagram.com/crema.co/)
There are so many different espresso drinks. Here are 9 we wanted to explain and help you better understand. Try asking for one of these next time you order a coffee.
Drinks mentioned in this episode:
6. Caffe Latte
Chart of coffee drinks - https://www.huffingtonpost.com/2013/05/09/espresso-chart_n_3247215.html
Coffee Obsession (book) - https://www.amazon.com/Coffee-Obsession-DK/dp/1465419551
Espresso machines can be daunting and complex. How do you make sure what your getting is good? We try to help wade through the information so you can get a great espresso.
Wemo Switch - http://www.belkin.com/us/p/P-F7C027/
Original Espresso Machines - https://www.smithsonianmag.com/arts-culture/the-long-history-of-the-espresso-machine-126012814/
Rancilio Espresso Machines - https://www.ranciliogroup.com/1-Rancilio-Homeline--Silvia
La Cimbali Espresso Machines - http://www.cimbali.com/
ECM Espresso Machines - https://www.ecm.de/en/products/espresso-machines/
The Chemex has been a brewing method since 1942! We will break it down and detail it so that you can brew the best Chemex possible.
Hario Scale - https://www.hario.jp/pickup.html
Acaia Scale- https://acaia.co/collections/coffee-scales
Chemex - https://www.chemexcoffeemaker.com/
Able Kone Filter - https://ablebrewing.com/products/kone-coffee-filter
Kone Brewing Video - https://vimeo.com/93412495
Pour Over Kettles - https://amzn.to/2JpRR2y
Stagg Pour Over Kettle - http://fellowproducts.com/shop/stagg/
Great Article on Chemex - https://www.perfectdailygrind.com/2015/05/chemex-the-history-brewing-guide/
Coffee has many health benefits. It is no replacement for medicine and we are not doctors. However, this points on coffee will encourage healthy coffee drinking.
Caffeine chart- http://neurobonkers.com/2012/06/19/where-does-your-energy-drink-fall-on-the-caffeine-spectrum-and-does-that-taurine-actually-do-anything/
How do you know that the coffee you are drinking is any good? In this episode we break down how to taste coffee and make sure that you know what you are drinking.
Coffee Tasters Wheel - https://notbadcoffee.com/flavor-wheel-en/
Coffee Tasting Notebook - https://www.33books.com/products/33-coffees
Acaia Brewing Apps - https://acaia.co/pages/apps
Angels Cup App - https://angelscup.com/coffee-app
In this episode we talk about how to increase your chances of finding quality coffee at your local supermarket. It is possible and we want to help give you the best chance to find a new favorite coffee.
Can you go camping and still enjoy excellent coffee? In this episode we talk about how to make great coffee while you camp. No more stressing about what the coffee will be like while you are out in nature.