Recent Episodes
#39:Infused vs Adulterated coffees, Cinnamon and Fermentation FailuresSeptember 15, 2021
#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & JoseAugust 17, 2021
#37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer RelationshipJuly 27, 2021
#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining RotJuly 04, 2021
#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a NaturalMay 27, 2021
#34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu. May 05, 2021
#33: Listener Q&A: Learning from Thailand, Avoiding Mold Growth in Honey and Dry/Natural Processing in Humid LocationsMarch 22, 2021
#32: Where Is Ripeness? Lessons From Brazil on Brix & ColorFebruary 16, 2021
#31: What Are We Measuring When We Measure Brix?January 19, 2021
#30 Untangling Sugar, Sweetness and Brix January 06, 2021
#29: How Can Yeast Help in a Rural Ugandan Setting: Consulting w/ The Coffee GardensDecember 08, 2020
#28: Origin, Native, Indigenous and Local: Building Our Coffee VocabularyNovember 23, 2020
#27: Searching for the Escape Velocity of Coffee–w/ Mark from Finca RosenheimNovember 03, 2020
#26: Do Coffee Trees Talk? How Underground Fungi Affect Coffee QualityOctober 20, 2020
#25: A California Coffee Farm & Native vs. Local YeastsOctober 06, 2020
#24: Tea and Coffee: Conscious Uncoupling w/ Aurora PrehnAugust 10, 2020
#23: Tasting Authenticity—When Different Countries Have Similar Flavor ProfilesJuly 28, 2020
#22: Terroir—Part II: Yeast, Bacteria & Transparent Coffee ProcessingJuly 14, 2020
#21: Terroir—Part I: The Soil, The Science & The Human ElementJune 30, 2020
#20: Listener Q&A: Slow vs Fast Fermentations, Adding Foreign Yeast, & Post Harvest Effect on DensityJune 16, 2020
#19: Botanical Awareness, Tea Fermentation & Processing with Aurora PrehnJune 01, 2020
#18: Anaerobic Fermentation: Building Our Coffee VocabularyMay 19, 2020
#17: Coffee Photography, Marketing and ConsentMay 04, 2020
#16: The Elusive Search for Red Ripe Coffee CherryApril 21, 2020
#15: How Microbes Contribute Body, Acidity, & Fruity Flavors To Your Cup of CoffeeApril 06, 2020
#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & JoseAugust 17, 2021
#37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer RelationshipJuly 27, 2021
#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining RotJuly 04, 2021
#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a NaturalMay 27, 2021
#34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu. May 05, 2021
#33: Listener Q&A: Learning from Thailand, Avoiding Mold Growth in Honey and Dry/Natural Processing in Humid LocationsMarch 22, 2021
#32: Where Is Ripeness? Lessons From Brazil on Brix & ColorFebruary 16, 2021
#31: What Are We Measuring When We Measure Brix?January 19, 2021
#30 Untangling Sugar, Sweetness and Brix January 06, 2021
#29: How Can Yeast Help in a Rural Ugandan Setting: Consulting w/ The Coffee GardensDecember 08, 2020
#28: Origin, Native, Indigenous and Local: Building Our Coffee VocabularyNovember 23, 2020
#27: Searching for the Escape Velocity of Coffee–w/ Mark from Finca RosenheimNovember 03, 2020
#26: Do Coffee Trees Talk? How Underground Fungi Affect Coffee QualityOctober 20, 2020
#25: A California Coffee Farm & Native vs. Local YeastsOctober 06, 2020
#24: Tea and Coffee: Conscious Uncoupling w/ Aurora PrehnAugust 10, 2020
#23: Tasting Authenticity—When Different Countries Have Similar Flavor ProfilesJuly 28, 2020
#22: Terroir—Part II: Yeast, Bacteria & Transparent Coffee ProcessingJuly 14, 2020
#21: Terroir—Part I: The Soil, The Science & The Human ElementJune 30, 2020
#20: Listener Q&A: Slow vs Fast Fermentations, Adding Foreign Yeast, & Post Harvest Effect on DensityJune 16, 2020
#19: Botanical Awareness, Tea Fermentation & Processing with Aurora PrehnJune 01, 2020
#18: Anaerobic Fermentation: Building Our Coffee VocabularyMay 19, 2020
#17: Coffee Photography, Marketing and ConsentMay 04, 2020
#16: The Elusive Search for Red Ripe Coffee CherryApril 21, 2020
#15: How Microbes Contribute Body, Acidity, & Fruity Flavors To Your Cup of CoffeeApril 06, 2020