Rank #1: Episode One – Stephen Morrissey
I’ve decided to start a little podcast. Â Be kind, it is my first venture into such things… The idea is, as I explain, pretty simple – call up a coffee person and talk about coffee stuff for a little while.
I promise a few things for subsequent shows – they will be a little shorter (the first is a touch over 40 minutes) and that I will get the audio quality up. Â By making the format quite simple I’m hoping that I should be able to produce them fairly easily so there may well end up being more than one and I’ll obviously work to make them better each time too! a
In this episode: Â We talk about TED, Coffee Common and some of the ideas behind it. Â We also talk about WBC judging, as well as thoughts on why people win barista competitions. Â Other stuff too!
Note: Â In the conversation Stephen mentions a website – the url for it has changed and can now be found at Coffee Common.
So, here it is – thoughts are welcome, questions and suggestions and all that stuff. Â I hope you enjoy it.
UPDATE: Â The podcast feed can be found here.
- As soon as it is up in iTunes I will let people know. Â If that doesn’t happen before the next episode then I’ll post the RSS for the podcast as a temporary fix (back)
Feb 20 2011
Rank #2: Broca (Coffee Berry Borer)
I’ve known about Broca (coffee berry borers) for a little while but in truth didn’t know that much about them.
Broca attacking the coffee
For the coffee plant they are insect evil. If they ruin coffee by laying their young inside the fruit who then devour the bean. Not so good for a crop. Elliott’s article is a worthwhile read and I don’t have enough material here with me to write much more than this.
Quite mature Broca
At the ICAFE research labs they are breeding Broca under controlled conditions to better understand them and ultimately their prevention in parts of Costa Rica that may be affected. We had a look at the insides of a bean where they broca are only 18 days old through a microscope and I rather hopefully stuck my camera to the eyepiece. The video is not overly pleasant viewing but I think it is quite interesting. (Give it a chance to load)[qt:http://www.jimseven.com/video/broca.mov 320 256]
For YouTube click here.
Parchment full of broca bored holes
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Rank #3: Episode Six – Tim Wendelboe
Finally, another podcast! It has been a while since the last one simply because I’ve been quite busy. In fact I’d been trying to record an interview with Tim for about 3 weeks and we kept struggling to find a time.
So when we ended up in Florence together, it seemed like a good opportunity and I grabbed my little audio recorder and we sat down and chatted for a while at the end of a splendid evening.
The conversation ranges far and wide covering espresso, pressure profiling, roasting, sourcing, relationships with producers, ageing of raw coffee, retail and more. Something for everyone I hope.
Apologies for the little audio glitch – I didn’t realise the mic picked up mobile phone signals the way old tvs and radios used to.
Thoughts and comments on this one welcome – I hope you all enjoy!
(Music is “Journeyman” by Amon Tobin).
May 20 2011
Rank #4: Episode Five – Peter Giuliano
I really hope people enjoy this one – because I really, really enjoyed the conversation I had with Peter. Â We’d planned to talk about some fermentation experiments he’d been working on, but we cover a range of things. Listening back it seems like we planned this more than we had – this wasn’t the case, it was just a little serendipitous.
In this podcast:
– What is fermentation in coffee?
– What can a coffee being “washed” mean?
– Some experiments with fermentation
– Peter’s favourite coffee books
– Variety Vs Varietal
There is more stuff in there too. I think it is a really helpful listen if you want to better understand this incredibly important part of the process. I just couldn’t chop this one down – so if you hate the longer podcasts I’m (sort of) sorry!
Feedback always welcome – really hope people enjoy this one.
Mar 20 2011
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Rank #5: Episode Four – Mike Phillips
Very pleased I could grab Mike for a little while to have a chat about stuff. I’ll confess that I decided to edit this one down quite a bit. I said from the beginning that I wanted these to be about 30 minutes, and I want to stick to that.
In this episode:
– What he’s been up to this year
– Barista training
– Arguing about espresso brewing
– Just a little bit on barista competition
Things that didn’t make the cut:
– Mike and I discussing our mixture of proud and shame at owning these.
– Mike had a great line, in amongst the shoe shopping, that I wish I could have kept in (and still had it make sense.) He said we’re often “making coffee for ourselves” as an industry. Perhaps one for another time…
I hope you enjoy this one. The next one is going to be on aspects of producing coffee and should be really interesting too.
Mar 13 2011