Coffee stories with an extra shot of history and science. Filter Stories is a podcast revealing coffee’s hidden microscopic secrets, its powerful past, and how your choice of beans impacts tens of millions of people.
See the behind-the-scenes stories on Instagram @filterstoriespodcast.
If you haven’t already, please subscribe to the show and review us on Apple Podcasts and Spotify!
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We Built This City…On Coffee: Hamburg and the making of Europe's coffee trade (00:50:12)
On a long walk through Hamburg, somewhere between the fish markets and giant cranes, you might stumble a giant bronze coffee bean looks like its crash landed from space.
But this giant coffee bean ...
Introducing: Series Three of A History of Coffee (00:02:59)
We’re back with more stories about the tiny psychoactive seed that changed the world and continues to shape our lives today.
Is it possible to follow the story not just to Ethiopia, not just to a sin...
Coffee Quality, Part 3: When the “quality” myth hits the farm (00:30:00)
For twenty years, the 2004 cupping form profoundly shaped the specialty coffee world.
But on the hillsides of coffee farms, some of the form’s byproducts have been disadvantaging producers.
In th...
Coffee Quality, Part 2: How “quality” became a myth (00:25:33)
If you ask two specialty professionals what makes a high-quality coffee, you’ll likely get a surprisingly consistent answer: clean, sweet, juicy, bright. To an outsider, they would be forgiven for thi...
Coffee Quality, Part 1: The birth of specialty coffee flavours (00:23:30)
For the longest time, coffees were dull and bitter. But then a small group of pioneers changed the world.
In this episode, we travel back to the 1960s and ’70s to meet the trailblazers who realised...
How specialty coffee woke up to water’s role in flavour (00:25:39)
For the longest time, the coffee community only cared about water’s impact ruining espresso machine boilers and kettles. But what about water’s impact on coffee flavour?
In this episode, I tell the ...
The two ingredients in water that ruin your coffee, and the ancient story behind them (00:38:40)
550 million years ago, earth was perfect. We had perfect water for coffee AND we were living in a vegetarian paradise!
But then Earth changed—violently. The planet shifted from a peaceful, plant-eat...
Getting great water for coffee, step-by-step. Part 2: How to measure and treat your water (00:43:17)
Water massively impacts your coffee’s flavours. But most of us struggle to fix our water because water science is confusing…
…until now! In this special collaboration with Lucia Solis (Making Coffee...
Getting great water for coffee, step-by-step. Part 1: Alkalinity, hardness and why it matters (00:26:20)
Water massively impacts your coffee’s flavours. But most of us struggle to fix our water because water science is confusing…
…until now! In this special collaboration with Lucia Solis (Making Coffee...
Farm to port: why specialty costs more (00:54:19)
Every time we open a bag of beautiful specialty coffee — like Erick Bravo’s from Finca El Chaferote in Huila, Colombia — we’re drinking something that’s been on a long journey.
And I mean long! Ove...
Why one Colombian farmer chose specialty, and the other walked away (00:46:45)
I travel to Colombia’s Huila region to answer a question that’s puzzled me for years: if specialty coffee pays more, is better for the environment, and brews tastier cups—why don’t more farmers grow i...
The hard business of selling beautiful coffee, part 2 (00:39:02)
Volume. Cheap. Lame flavours. This is the traditional way of growing coffee in Brazil, and almost every farm does it this way.
But what if you wanted to produce beautiful, distinctive flavours inst...
The hard business of selling beautiful coffee, part 1 (00:29:08)
Volume. Cheap. Lame flavours. This is the traditional way of growing coffee in Brazil, and almost every farm does it this way.
But what if you wanted to produce beautiful, distinctive flavours inst...
The Speed of Heat: How to roast more coffee, faster! (00:52:24)
To roast coffee faster, you need to turn up the heat….right?
No!
In this episode, we explore the three powerful methods of heat transfer that revolutionised roasting. We’ll journey from humble be...
Coffee Roasting: How baby plant food transforms into delicious coffee flavours (00:47:43)
A mother coffee plant gifts its baby everything it needs to grow—a green seed packed with food. But when we roast coffee, we hijack that gift and turn it into something else: flavor.
But what is fla...
Fruit juice or creamy almonds? Your guide to controlling cold brew flavors (00:46:39)
When I started making cold brew this last year, I treated it like hot brew filter coffee. But no matter how I adjusted the grind or tweaked the brew time, I hardly got any differences in flavor…
The...
Hot vs Cold: The science behind temperature and taste (00:45:15)
For years, I used cold brew as a last resort—the only brew method to tame dark, oily beans that were too bitter for hot water.
Then one day, I took a chance on a Guatemalan Gesha and brewed it cold...
Introducing: Season 3 of The Science of Coffee (00:02:03)
We’re back with another series of The Science of Coffee—and this time we’re diving even deeper into coffee’s hidden microscopic secrets!
Over the past year, narrative audio producer and coffee profe...
Freshness and Grinding, Part 2: How grinders work deep inside (00:47:23)
Deep inside your coffee grinder, tiny changes can have massive consequences.
This episode takes you deep inside Mahlkönig’s grinders to show you how coffee is ground and the importance of particle ...
Freshness and Grinding, Part 1: Protecting your coffee’s flavours (00:49:41)
For your coffee to taste its best, it’s crucial you buy fresh roasts and grind fresh.…
.….Or maybe not.
When I began creating this episode, I was convinced that ‘fresh is best’. But, after delving i...
What Is Good Science? Part 2: How to think like a scientist (00:55:14)
In the last episode, I discovered that rinsing my Chemex filter papers was a waste of time! As a result I’ve managed to claw back over seven days of my life left on earth.
But why stop there?
The ...
What Is Good Science? Part 1: How to brew coffee like a scientist (00:46:21)
Should you rinse your filter paper before making a filter coffee? Almost everybody in coffee internet says you should.
But what if most of coffee internet was wrong?
In this episode, I show you how...
Organic Coffee, Part 2: Why don’t we see more organic coffee farms? (00:41:22)
Farming coffee organically is amazing because soils are more alive, birds and insects are more plentiful, farmers avoid getting sick with agrochemicals.
But, if it’s so great, why is less than 10% o...
Organic Coffee, Part 1: The magic of soil (00:38:48)
The world’s farming soils are deteriorating quickly.
Conventional coffee farming where plants are grown using agrochemicals allowed farmers to reap huge harvests these last 70 years. But these agroch...
Coffee Roasting, Part 2: Roasting made easy (00:46:20)
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 ...
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