Roasting coffee can be maddening. Just 4° Celsius is enough to make the same green beans taste distinctly different! And there are so many things roasters can play around with: temperature, time, fan speed, drum speed, types of probes…the list goes on and on. So, if you want to start roasting yourself, where do you start!? In the first half of this episode, I interview one of the world's leading roasting teachers who takes me through his published scientific research to give a clear answer. It’s as simple as 80%, 15% and 5%. And then, in the second half, I show you why roasting coffee consistently batch-after-batch is so difficult. But these problems are finally being solved with smart technologies. I visited the ROEST engineering team in Oslo and cracked open their innovative prototype P3000 roaster to show you the technology that allows anybody to roast coffee consistently and fully automatically. I am so impressed with these innovations, I believe they’re going to change the coffee industry. Please spread the word about The Science of Coffee! https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3jWYtxq on Apple Podcasts Leave a https://spoti.fi/3jZaXEz Dive deeper into the science of roasting Explore https://bit.ly/3RD2X9G’s innovative products for the coffee industry. Learn more from https://bit.ly/3vAj6VQ and his coffee roasting courses https://bit.ly/3OhtM2b in collaboration with the University of Copenhagen on Roasting Conditions and Coffee Flavour Connect with my very knowledgeable guests Sverre Simonsen - https://bit.ly/3u9AfVZ Callum Gilmour - https://bit.ly/4aU1VyK Veronica Balduc - https://bit.ly/3O62onC Morten Münchow - https://bit.ly/3vAj6VQ Scott Rao - https://bit.ly/3UbtdLg The Science of Coffee is made possible by these leading coffee organisations https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3RD2X9G https://bit.ly/48wpPP4 https://bit.ly/3NGRFA6 https://bit.ly/3TdDnHO is a spin-off series from James Harper's documentary podcast https://bit.ly/3ajoT5e

What flavours do you want from your coffee? Every coffee bean begins its life green. And if you brewed it up without first roasting it, you’d get a yellow-green cup of grass-flavoured water. But, as soon you apply heat to a bean, the flavour can morph to from something quite vegetative to a very acidic unripe fruit, then a very sweet fruit, and eventually dark roasted flavours. This is the magic of coffee roasting! In this episode of The Science of Coffee, I show you a full roast in action on the ROEST P3000, taste how coffee flavours evolve from acidic to bitter, and speak to leading coffee roasting scientists to reveal the mind-bending chemical and physical transformations taking place. See for yourself https://www.roestcoffee.com/'s innovative P3000 fully automatic roaster. Please spread the word about The Science of Coffee! https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3jWYtxq on Apple Podcasts Leave a https://spoti.fi/3jZaXEz Connect with my very knowledgeable guests Mark Al-Shemmeri - https://www.linkedin.com/in/mark-al-shemmeri-8a3669129/ Callum Gilmour - https://bit.ly/4aU1VyK Veronica Balduc - https://bit.ly/3O62onC Anja Rahn - https://bit.ly/3vIfj9dIldi Revi - https://bit.ly/3FunuXs Samo Smrke - https://bit.ly/3IdrfRz Morten Münchow - https://bit.ly/3vAj6VQ The Science of Coffee is made possible by these leading coffee organisations https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3RD2X9G https://bit.ly/48wpPP4 https://bit.ly/3NGRFA6 https://bit.ly/3TdDnHO is a spin-off series from James Harper's documentary podcast https://bit.ly/3ajoT5e

Ever wonder why you and your friends can taste the same coffee, but you can’t agree on the flavour notes? Join me as I explore this metaphysical mystery! I speak with leading scientists and ask: are the flavour receptors in your nose and mouth the same as mine? How does music and the shape of a cup affect what we taste? What about our different cultural backgrounds and language? Best of all, I put all these questions to the test in the Athen’s World of Coffee trade show. Many poor unsuspecting Filter Stories spit, splutter and gasp in the name of science! --------- See https://marcobeveragesystems.com/marco-beverage-systems/' SP9 for yourself, and discover their range of consistent and energy-efficient coffee brewers for your cafe. Please spread the word about The Science of Coffee! https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3jWYtxq on Apple Podcasts Leave a https://spoti.fi/3jZaXEz Connect with my very knowledgeable guests Helene Hopfer - https://bit.ly/47bAyxa Joel Mainland - https://bit.ly/47ojbcI Fabiana Carvalho - https://bit.ly/3GuD9XR Janice Wang - https://bit.ly/3i1eEt7 Felipe Reinoso - https://bit.ly/3vv68Fx Freda Yuan - https://bit.ly/3ytzfbE Mandy Naglich - https://bit.ly/4ayZT75 The Science of Coffee is made possible by these leading coffee organisations: https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3RD2X9G https://bit.ly/48wpPP4 https://bit.ly/3NGRFA6 https://bit.ly/3TdDnHO is a spin-off series from James Harper's documentary podcast https://bit.ly/3ajoT5e

So you’ve just taken a sip of a very rare coffee, and flavours of passion fruit explode in your mouth. But here’s the thing: that flavour of passion fruit is not coming from your mouth. It’s not even coming from your nostrils. It’s being picked up behind your eyes! In this first episode of The Science of Coffee's second series, I unravel how our sense of smell and taste works to help you be a better coffee taster. I shrink us down microscopically and we dive into your tongue to show you why good black coffee tastes sweet, even though there’s no sugar in it. We then travel up into our noses and get stuck in a lot of mucus. This slime might be disgusting, but we need it to be able to smell well. And finally, with the help of tasting expert and author Mandy Naglich, I show you three effective ways you can train yourself to be a much better coffee taster without having to go on any expensive courses. The trick is to train our internal flavour prediction models! This episode will help you deepen your appreciation of coffee and its delicious complexity. --------- See https://marcobeveragesystems.com/marco-beverage-systems/' SP9 for yourself, and discover their range of consistent and energy-efficient coffee brewers for your cafe. Please spread the word about The Science of Coffee! https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3jWYtxq on Apple Podcasts Leave a https://spoti.fi/3jZaXEz Become a better coffee taster! Pick up a copy of https://bit.ly/4aF9326 Sign up for the https://bit.ly/3EQFoVV courses Do an https://coffee-mind.com/product/sensory-training-kit-program/ Connect with my very knowledgeable guests Mandy Naglich - https://bit.ly/4ayZT75 Linda Bartoshuk - https://bit.ly/3RCXPSQ Joel Mainland - https://bit.ly/47ojbcI Fabiana Carvalho - https://bit.ly/3GuD9XR Janice Wang - https://bit.ly/3i1eEt7 Peter Giuliano - https://bit.ly/3yT66tv Bram De Hoog - https://bit.ly/3S0KdCt The Science of Coffee is made possible by these leading coffee organisations: https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3RD2X9G https://bit.ly/48wpPP4 https://bit.ly/3NGRFA6 https://bit.ly/3TdDnHO is a spin-off series from James Harper's documentary podcast https://bit.ly/3ajoT5e

We’re back with another series of The Science of Coffee! Across 10 science stories, narrative audio producer and coffee professional James Harper takes you on a journey into coffee's hidden microscopic secrets. James has spent the last year traveling to Central America, Greece, Norway, Switzerland and interviewing dozens of the world’s leading coffee scientists. This insights will help you appreciate coffee more deeply and make even better coffee at home. We'll explore organic coffee growing, delve into the science of roasting, uncover optimal storage and grinding techniques, enhance your tasting skills through sensory science, and share James' journey towards thinking more like a scientist. Press the https://bit.ly/3TdDnHO button so you don't miss future episodes! https://bit.ly/3TdDnHO Follow James on https://bit.ly/2Mlkk0O: https://bit.ly/2Mlkk0O The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories: https://bit.ly/3zb5vnO The Science of Coffee is made possible by these leading coffee organisations: https://bit.ly/3EEpuxN https://bit.ly/3NGRFA6 https://bit.ly/3T2YDzY https://bit.ly/48wpPP4 https://bit.ly/3RD2X9G

Imagine you’ve got a cup of coffee in front of you. You haven’t tasted it yet. You therefore don’t know what it tastes like, right? Wrong. Some scientists argue that you actually do know what it will taste like (more or less), and the act of tasting simply confirms what you have already imagined it will taste like. And that’s because a growing body of research is revealing that sight, sound and touch all affect your expectation of a coffee’s flavours. In this episode, I explore how certain sounds might make your coffee taste sweeter, while other sounds translate to bitterness. And I expose how some cafe owners might be ruining the flavours of the high-end specialty coffee you paid for without even realising it. In the second half, I show you why so many of our scientific questions about coffee are going unanswered. I take you deep into the future of coffee science by explaining who’s doing research into coffee science, why they’re doing it, how much it costs and how you can get involved. ---------- Please spread the word about The Science of Coffee! https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3sf87MV on Apple Podcasts Leave ahttps://spoti.fi/3yHkjcV Explore the technology behind Fiorenzato’s http://bit.ly/3i7OBAk Want to listen to more documentary podcasts about coffee? Check out my https://bit.ly/3zb5vnO podcast Get more involved in coffee science! Buy Brita Folmer’s https://bit.ly/3zb7bN8 Read the Specialty Coffee Association's http://bit.ly/3jOPlus for cutting edge insights into coffee science, business and sustainability, including https://bit.ly/3VDdqSf Partner with the http://bit.ly/3Qa673x Explore Felipe Reinoso Carvalho’s http://bit.ly/3YWKyay, including http://bit.ly/3G9B0Av’ winning World Barista Championship routine Apply to study at the https://bit.ly/3TwSgod Do an online course with ZHAW’s http://bit.ly/3xlIOel Subscribe to https://bit.ly/3z8zSKA and complete their online coffee courses Become a member of the http://bit.ly/3CfcbSo, https://bit.ly/3WEVtEp, http://bit.ly/3jEPXTz and attend their events! Connect with my very knowledgeable guests Charles Spence - https://bit.ly/3i8qKk4 Fabiana Carvalho - https://bit.ly/3GuD9XR Janice Wang - https://bit.ly/3i1eEt7 Felipe Reinoso Carvalho - http://bit.ly/3vv68Fx Chahan Yeretzian - https://bit.ly/3S4emO1 Bill Ristenpart - http://bit.ly/3WXMGNt Peter Giuliano - https://bit.ly/3yT66tv Jenn Rugolo - http://bit.ly/3VFvRpt Giulia Bagato - http://bit.ly/3If9HHJ Denis Girardi - http://bit.ly/3YYiwM1 The Science of Coffee is made possible by these leading coffee organisations https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3Tjn8bV https://bit.ly/3CBkp6X https://bit.ly/3exvlKS https://bit.ly/3T3nmUQ

When was the last time you picked up a cappuccino with a mountain of foam perched on top? Maybe these are the cappuccinos you make every morning at home. I personally really, really dislike them! The foam is cold, raspy, and gets in the way of the actual coffee liquid. How much better would your mornings be if, instead, your cappuccino had that creamy, silky “microfoam” you find in a specialty coffee cafe? In this episode, I take you deep into the bubbles of latte foam to show you what makes them, what destroys them, and how you can craft mouth-melting lattes. Along the way I also settle the big debate: what is the actual difference between regular Oatly and Oatly Barista Edition!? --------- Please spread the word about The Science of Coffee! https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3sf87MV on Apple Podcasts Leave ahttps://spoti.fi/3yHkjcV Tryhttps://bit.ly/3GZB5IW (this episode’s sponsor) for yourself Want to listen to more documentary podcasts about coffee? Check out my other show, https://bit.ly/3zb5vnO Go deeper into latte foam science! http://bit.ly/3VBMFy2 http://bit.ly/3FhEcuF foam for yourself Check out Steven Abbott’shttp://bit.ly/3OOC40B http://bit.ly/3FjXz6w with Lance Hedrick Study milk science with http://bit.ly/3WWBO2v Connect with my very knowledgeable guests Steven Abbott - http://bit.ly/3OOC40B Rituja Upadhyay - https://bit.ly/3FjVNlP Nidhi Bansal - https://bit.ly/3XZWY19 Thom Huppertz - http://bit.ly/3ESh2JY Sofia Eldhe - https://bit.ly/3H1BCdI Toby Weedon - http://bit.ly/3GVHGEq The Science of Coffee is made possible by these leading coffee organisations https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3Tjn8bV https://bit.ly/3CBkp6X https://bit.ly/3exvlKS https://bit.ly/3T3nmUQ

A good espresso is a sublime experience: rich, sweet, and wonderfully caffeinated. But, who woke up one morning and thought to themselves, ‘I’m going to build a contraption that forces a tiny amount of super hot water with incredible pressure through a bed of very finely ground coffee’? Well, the fact is, the first “espresso” machine built 150 years ago was awful in almost every way. Worst of all, if you gave that coffee to anybody on the street, nobody would say it’s even an espresso! But, over the decades, problems begat solutions that begat more problems that culminated in espresso machines like Eversys that produce gorgeous espressos at just the push of a button. And it’s got me wondering: what is the perfect espresso machine? How far can we go? But, before clicking play, be warned: this story gets explosive and bloody! ------- Please spread the word about The Science of Coffee! https://bit.ly/2Mlkk0O and tag me in an Instagram story https://apple.co/3sf87MV on Apple Podcasts Leave a https://spoti.fi/3yHkjcV https://bit.ly/3CBkp6X about how Eversys espresso machines (this episode’s sponsor) produce high quality espressos Listen to my https://bit.ly/2NArChO podcast series with Prof. Jonathan Morris Want to listen to more documentary podcasts about coffee? Check out my other podcast, https://bit.ly/3zb5vnO Pictures of the espresso machines featured in this episode http://bit.ly/3i90Lce (1884, “Big water boiler with gnarly bits”) http://bit.ly/3WQZwNK (1905, "Fire hydrant") http://bit.ly/3IdHJfv (1947, “Lever”) http://bit.ly/3Gaq31z (1961, “Retro 60s toaster”) http://bit.ly/3GvejIr (2022, “push button”) Want to go deeper into espresso machine technology? http://bit.ly/3vxaLip’s Educational Courses Barista Hustle’s http://bit.ly/3Gb6num course Read Prof. Jonathan Morris’ book ‘https://amzn.to/3dihAfU’ Do your own coffee museum tour in Italy! http://bit.ly/3i07ANm (Milan) http://bit.ly/3Q7vqTI (Milan) http://bit.ly/3WUkpYc (Florence) Connect with my very knowledgeable guests Jonathan Morris - https://bit.ly/37eMS3F Hylan Joseph - http://bit.ly/3GbAG4k Giorgio Rancilio - http://bit.ly/3jJadU9 Anna Cento - http://bit.ly/3QajOiI Carlos Gonzàlez - http://bit.ly/3Q61qYy Silvia Bartoloni - http://bit.ly/3CikkWq Jonathan Besse - http://bit.ly/3Chl3qQ The Science of Coffee is made possible by these leading coffee organisations https://bit.ly/3EEpuxN https://bit.ly/3T2YDzY https://bit.ly/3Tjn8bV https://bit.ly/3CBkp6X https://bit.ly/3exvlKS https://bit.ly/3T3nmUQ

How can you make better coffee at home? Well, an easy way is to buy higher quality beans. But, I’m concerned this is going to get harder and harder for you in the future. Climate change is making coffee taste worse while also pushing farmers into financial hardship. In this episode we explore how genetic development can produce a coffee tree that might save the day. Is there a wild coffee tree happily growing in the forests somewhere that could be our silver bullet? What about if we mix existing documented species together? But, the big problem is that genetic research is slow, and farmers can’t wait around. So, in the second half, we learn how coffee farmers in Kenya are trying to fix the problem right now. And I’m actually tentatively hopeful the beans you brew in the morning are not going to get worse. But, it all depends on you, me and the coffee industry making a couple of changes right now. —--- Please spread the word about The Science of Coffee! Follow me on Instagram and tag me in an Instagram story - https://bit.ly/2Mlkk0O Write a review on Apple Podcasts - https://apple.co/3sf87MV Leave a 5 star rating on Spotify - https://spoti.fi/3yHkjcV Learn more about how Trabocca, this episode’s sponsor, works with coffee farmers: https://bit.ly/3Tjn8bV Support the work of World Coffee Research: https://bit.ly/3VtyoV6 Become a member of Kew Gardens: https://bit.ly/3yFZ8b0 Find some of Alvans Mutero’s (https://bit.ly/3T0NHTy) and Thiriku’s (https://bit.ly/3CCxHQJ) coffee to taste for yourself Learn more about cloning coffee plants on my other podcast, Adventures in Coffee - https://bit.ly/3EFBmzG Want to listen to more documentary podcasts about coffee? Check out Filter Stories - https://bit.ly/3zb5vnO Connect with my very knowledgeable guests: Sarada Krishnan - LinkedIn (https://bit.ly/3rW9dwB) and Research Gate (https://bit.ly/3VvzDTq) Aaron Davis - Kew Gardens (https://bit.ly/3CAicZg) Hanna Neuschwander - LinkedIn (https://bit.ly/3MvW2Mi) Bernard Gichimu - LinkedIn (https://bit.ly/3VrOIFJ) Learn more about the coffee varieties discussed on this episode: SL 28 - https://bit.ly/3MvNIw6 SL 34 - https://bit.ly/3rTX2QX Ruiru 11 - https://bit.ly/3CXmDPf Batian - https://bit.ly/3EEls8M The Science of Coffee is made possible by these leading coffee organisations: BWT Water and More - https://bit.ly/3EEpuxN Marco Beverage Systems - https://bit.ly/3T2YDzY Trabocca - https://bit.ly/3Tjn8bV Eversys - https://bit.ly/3CBkp6X Oatly - https://bit.ly/3exvlKS Fiorenzato - https://bit.ly/3T3nmUQ

How you brew your coffee dramatically affects what you taste. And I do mean dramatic! Brewing up the same bag of coffee beans can taste like a slice of heaven, or a slap in the face. So, what exactly is happening at a microscopic level when water swirls through coffee grinds? Why does boiling water extract certain flavours, while letting the kettle cool for five minutes make it taste markedly different? In this episode, we dive deep into the academic research conducted at the UC Davis Coffee Center so you can choose your flavour adventure: Do you like your coffees when they’re a sour bomb? A floral caress on the lips? A smokey drag on a pipe? Or a treacle of sweet syrup? We also explore why it can be so difficult getting the same flavours from the same beans consistently. And finally, I equip you with tools so you can begin finding your perfect brew. —--- Please spread the word about The Science of Coffee! Follow me on Instagram and tag me in an Instagram story - https://bit.ly/2Mlkk0O Write a review on Apple Podcasts - https://apple.co/3sf87MV Leave a 5 star rating on Spotify - https://spoti.fi/3yHkjcV Explore this episode’s sponsor Marco Beverage Systems SP 9 brewer and how it delivers consistent brews in the cafe (https://bit.ly/3Tgh18r) Listen to the Adventures in Coffee episode about making dramatically different brews using the Aeropress: https://bit.ly/3TghsQ7 Want more to listen to more documentary podcasts about coffee? Check out Filter Stories - https://bit.ly/3zb5vnO Want to go deeper into coffee extraction? Mackenzie Batali’s fractionation research - https://bit.ly/3CFnvH0 UC Davis’ brewing control chart research - https://bit.ly/3CLoiGz Take courses on coffee brewing with the Specialty Coffee Association - https://bit.ly/3EQFoVV Study at the UC Davis Coffee - https://bit.ly/3TwSgod Read ‘The Craft and Science of Coffee’ - https://bit.ly/3zb7bN8 Connect with my very knowledgeable guests: Samo Smrke - LinkedIn (https://bit.ly/3EKrjtg) and Instagram (https://bit.ly/3IdrfRz) Bill Ristenpart - Academic profile (https://faculty.engineering.ucdavis.edu/ristenpart/) Mackenzie Batali - LinkedIn (https://bit.ly/3s7VRxr) Peter Giuliano - LinkedIn (https://bit.ly/3yT66tv) Danny Pang - LinkedIn (https://bit.ly/3Sd9mqq) David Walsh - LinkedIn (https://bit.ly/3VEH7Uo) The Science of Coffee is made possible by these leading coffee organisations: BWT Water and More - https://bit.ly/3EEpuxN Marco Beverage Systems - https://bit.ly/3T2YDzY Trabocca - https://bit.ly/3Tjn8bV Eversys - https://bit.ly/3CBkp6X Oatly - https://bit.ly/3exvlKS Fiorenzato - https://bit.ly/3T3nmUQ