I apologize for the audio quality here. It seems I neglected to switch from laptop mic to studio mic. But the discussion is an important one!

This is more of a visual talk, but I think listening will be adequate to pick up some nuggets!

In this episode, I discuss variable RPM and their effects. To be noted- The Base burrs actually INCREASED in extraction when redialing. also, unless stated explicitly, none of this is proven and is purely conjectural at this point based on limited data and experience. This is more to provoke conversation and challenge assumptions.

This is a discussion revolving around the videos I recently posted on YouTube about distribution tools. Hopefully it clears things up!

Here, I break down how coffee goes from a seed to your cup, including the intricacies of planting, growing, picking, processing, milling, sorting, exporting, importing, and landing at your roaster. I think this is a very important episode to get a good understanding of the value supply chain! Give it a listen!

(Spotify, YT, and Apple podcasts all messed the audio up on the original and cut it in half. This should be full length)

Noa returns to discuss the oft overlooked sensory element of umami when discussing coffee taste. In this episode, we discuss the culinary history of umami and how it should be reincorporated into the coffee world.

Noa Berger, PhD student in sociology of coffee, stops by to discuss the background of two of the most universal brewers on the planet. Lots to learn here!

In this episode, I sit with Pepe of Finca Soledad, one of my favorite farms in the world, to discuss his approach to producing and what the steps have looked like getting to where he is now. Very good conversation I think many would love to hear!