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Tamper Tantrum

Colin Harmon and Stephen Leighton Talk Coffee and host live talks from people in the coffee community.

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TT SF: Trish Rothgeb (Wrecking Ball Coffee Roasters)

We’ve made it a habit the past few years running to release what we feel is a particularly special or insightful video right before the holiday season in the hopes that it sneaks into your (sub)conscious as you think about the year coming to a close and think about what it is you want to achieve in the year ahead. There’s been a lot written this year questioning who we are as a community, what it means to work in coffee, and what’s coming next. Many of the questions seemed to focus on where we are as an industry: are we on the fourth wave, or the fifth wave? The sixth? What’s a wave, anyway? Although she’s “not the ‘wave oracle’,” returning speaker Trish Rothgeb is credited creation of the phrase “third wave coffee” (FlameKeeper, 2002) and has often been asked to give her take on the state of the industry.  Here, recorded at our event in San Francisco, Trish delves into what inspired her to talk about coffee in waves all those years ago – something until now that she has previously brushed off in conversation - and what it means for coffee’s future. We hope this talk inspires you not only to learn more about the history, concepts, and people that Trish highlights in this talk, but also to impact how you think about coffee, our industry, and the work that needs to be done. ---Photo by Cris Mendoza (Saint Frank Coffee) Trish Rothgeb is the co-founder, owner, director of coffee, and roastmaster at Wrecking Ball Coffee Roasters in San Francisco. Her experience in the industry spans over 30 years as a coffee roaster, green coffee buyer, and teacher of all things coffee. An avid traveler in coffee growing regions worldwide, she teaches “cupping” to coffee producers and coffee professionals around the world. She is also credited with coining the term “third wave coffee” and identifying the relevant concepts. Trish is a licensed Q Grader and credentialed Q Trainer by the Coffee Quality Institute. She has served on the SCAA’s Roasters Guild Executive Council, was a charter member of the World Barista Championship Board of Directors and a founding member of the Barista Guild of America. From 2013 to 2016, Trish worked on staff at the Coffee Quality Institute (CQI) as the “Director of Programs: Q and Educational Services,” in addition to her work with Wrecking Ball Coffee Roasters.


22 Dec 2017

Rank #1

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Espressofest Bristol: Callum Parsons (Extract)

We’re absolute and utter competition geeks, so we jumped at the chance to join SCA UK at this year’s first-ever Espressofest in Bristol, home of the UKBC semifinal and final rounds. Joined by some equally geeky friends – Cerianne Bury, Nick Mabey, and Jessie May Peters – we sat down with each UKBC finalist on Sunday, August 20, 2017 to learn more about their routines and chat through some of the conversations taking place within the industry this year. Here, we’re joined by Callum Parsons of Extract, who placed fifth in this year’s comp. Together with Callum, the panel chats through what it means to be “sustainable” and “seasonal”, which sparks a much longer conversation about the growth of our industry, profitability, and business. // Want to see Callum's performance? Find it here, courtesy of SCA UK!  📷: @allthesinglelattes for @sca_uk http://vamachinery.com/


16 Oct 2017

Rank #2

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No. 91

We’re back this week with No. 91 and, goodness, we have quite a bit packed into this episode: we’ve got guests aplenty! We kick off with an update from the field with Ale Martinez of Finca Argentina, where they’re working hard to squeeze in as much planting and preparation as possible before the harvest starts whilst also managing the impact of the recent spate of hurricanes. Ale himself is joined by a guest – Chris Lee of Café Demitasse in LA – who is spending a month on Finca Argentia to get a feel of farm life. After a quick Argentina update, we move onto the core of this week’s podcast: Jenn is joined by Ales Pospisil, co-founder of European Coffee Trip, to talk about their journey from home-coffee-geekdom to movers and shakers of specialty coffee media. As with previous “talking about coffee” guests with a unique view of the industry, there’s lots to ponder: is there a correlation between the growth of specialty in new locations and the enthusiasm for geekery? How do you maintain or renew your own enthusiasm and passion for your work? We also look to the future with their newest (and biggest) project: The Aeropress Movie, a feature-length documentary about specialty’s strangest (and most engaging) brewing device, currently seeking funding via kickstarter. www.nuovasimonelli.it/en


20 Oct 2017

Rank #3

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No. 92

It's all go here at TT HQ as we prepare for the upcoming weekend festivities in Manchester whilst simultaneously preparing for the WBC in Seoul (Jenn) and getting ready to embark on a five country book launch tour (Steve) - with long days and lots of travel over the past few weeks for both Steve & Jenn, we thought it was time for a good old-fashioned skype catch up before getting on the show officially back on the road!  No. 92 is a catch all for upcoming fun - our second year of the Brubiaceae coffee beer home brew competition and a new alcoholic twist on our industry-focused evening panel at the Manchester Coffee Festival, naturally - but also a place for us to speculate and anticipate how the most recent rule changes could impact this year's World Barista Championship. Hop in and (try to) enjoy the sleep-deprived ride!   www.nuovasimonelli.it/en


3 Nov 2017

Rank #4

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No. 93

This week, newly crowned World Barista Champion Dale Harris and long-time coach, friend, and all-around troublemaker Pete Williams take the lead on No. 93 to share stories about the lead up to this year’s WBC and the somewhat unexpected result. This one is definitely longer than usual, but for good reason – there’s lots to cover, despite the relatively short amount of time they had to prepare between the UK and WBCs. Together, they chat through ideas left behind, their (dys-)functional working relationship, “the Harris process”, the goals they worked diligently toward during their eight weeks of preparation, and more – including (for those who know where to find this sort of thing) the answer to the question that everyone has been asking. Yes, that one. www.nuovasimonelli.it/en

1hr 35mins

1 Dec 2017

Rank #5

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No. 94

History is full of the winning combination of comedy duos – Abbott and Costello, Lucy and Desi, French and Saunders – but 2017’s final episode of the Tamper Tantrum Podcast features the irreverent comedy of everyone’s favourite muppet hecklers. No, not Statler and Waldorf – although they do a decent impression – No. 94 features the return of our own, in-house comedy duo: Colin and Steve! No. 94 is also home to the third annual Tampies, incidentally disguised this year as a 2017 recap and general catch up between Colin and Steve. Again, we won’t give it all away here, but as Jenn wasn’t involved in the recording of this podcast, we’ll let these post-show interjections give you a glimpse of what this episode contains: You can find a copy of Meister’s “New York City Coffee: A Caffeinated History” here. The name Steve was looking for is that of the incredible Eva Gefvert Nordell at Are Kafferosteri. Steve somehow managed to forget Gothenburg (February) and Bristol (August) when he recapped this year. GIF wish granted! You can watch Colin’s favourite talk of 2017 here (Steve’s is yet to be released).  Of course, that doesn’t even begin to cover it all…! Thanks for joining us on the wild ride that has been 2017, we’ll see you in the new year. x www.nuovasimonelli.it/en


29 Dec 2017

Rank #6

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Espressofest Bristol: Diana Johnson (Taylor St. Baristas)

We’re absolute and utter competition geeks, so we jumped at the chance to join SCA UK at this year’s first-ever Espressofest in Bristol, home of the UKBC semifinal and final rounds. Joined by some equally geeky friends – Cerianne Bury, Nick Mabey, and Jessie May Peters – we sat down with each UKBC finalist on Sunday, August 20, 2017 to learn more about their routines and chat through some of the conversations taking place within the industry this year. Here, we’re joined by Diana Johnson of Taylor St. Baristas, who placed fifth in this year’s comp. Together with Diana, the panel chats through her choice of variety, the impact of innovation and research, and her 2017 endeavour to compete in every SCA competition. This sparks a much longer conversation about career progression, competition, and the institutionalisation of barista education: what does it mean to be a career barista? // Want to see Diana's performance? Find it here, courtesy of SCA UK!  📷: @allthesinglelattes for @sca_uk http://vamachinery.com/


16 Oct 2017

Rank #7

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Espressofest Bristol: Dale Harris (Hasbean Coffee)

We’re absolute and utter competition geeks, so we jumped at the chance to join SCA UK at this year’s first-ever Espressofest in Bristol, home of the UKBC semifinal and final rounds. Joined by some equally geeky friends – Cerianne Bury, Nick Mabey, and Jessie May Peters – we sat down with each UKBC finalist on Sunday, August 20, 2017 to learn more about their routines and chat through some of the conversations taking place within the industry this year. Here, we’re joined by Dale Harris of Hasbean Coffee, who placed first and will go on to represent the UK at the WBC in Seoul next month. Together with Dale, the panel discusses everything from soil conditions and screen sizes to the value of competition, which sparks a much longer conversation about innovation, accessibility, objectivity vs. subjectivity, and the impact competition participation and success can have on a competitor and their business. Is the competition as strong as it once was? // Want to see Dale's performance? Find it here, courtesy of SCA UK!  📷: @allthesinglelattes for @sca_uk http://vamachinery.com/


16 Oct 2017

Rank #8

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No. 90

This week, we’re joined for an extra special edition of our regularly scheduled podcast by none-other-than Thompson Owen of Oakland’s Sweet Maria’s and The Coffee Shrub. A long-time hero and primary coffee inspiration of our Stephen, Thompson first started working at a coffee counter in 1985 before going on open what is now the online hub of the home roasting community. Steve and Thompson cover lots over the hour of No. 90: the start of Sweet Marias (and subsequently of Hasbean), Bay Area coffee, origin photography and travel, and some plain ol’ reminiscing. www.nuovasimonelli.it/en


6 Oct 2017

Rank #9

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No. 89

This week, we’re joined by Hanna Neuschwander of World Coffee Research to see how things have progressed since she last joined us on the podcast all the way back in No. 47, recorded shortly after the release of the sensory lexicon and accompanying flavour wheel from SCA(A). Before jumping into the nitty gritty of research progress, we take a side-trip along the left coast of the US – partially as, at the time of recording, Hanna would shortly be joining us there for our San Francisco event, but partially as it’s one of her many areas of expertise – to talk about the history of specialty coffee on the west coast of America. As we talk through Hanna’s own coffee history, we work our way up to her time with World Coffee Research and discuss specialty’s adoption of the sensory lexicon, the progress that’s been made with their work on F1 Hybrids, and their newest endeavour to keep the good work rolling along. No. 89 runs a little longer than the average podcast, but for good reason: Steve puts on his devil’s advocate hat as we look at various options to fund and release research. www.nuovasimonelli.it/en

1hr 19mins

22 Sep 2017

Rank #10

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No. 88

This week, we hope you'll forgive us: we've recorded under the heavy influence of jetlag from our temporary home in San Francisco, where we'll very excitingly be hosting our first-ever West Coast day of tantrums tomorrow (exciting! also: yikes!). Featuring lots of things we wish we hadn't recorded and then some, No. 88 is a short but sweet look at what we've been up to in our short time here with a few detours by Steve as he takes advantage of the weakened filter that comes along with transcontinental travel.  www.nuovasimonelli.it/en


8 Sep 2017

Rank #11

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No. 87

It’s Fridaaaay, so we have another podcast for your weekend enjoyment ready to roll! This week, we’re joined by Dr. Bridgeen Barbour of Established Coffee in Belfast to talk about the nitty gritty of shops, service, and relationships. Now open four years, Established has overcome a number of hurdles – political, financial, cultural, personal – to become a comfortable, approachable, and beautiful community hub in Belfast’s blossoming specialty coffee scene. Bridgeen’s known to be open & honest in her chats, and this recorded chat is no different: No. 87 is a great resource for anyone thinking about opening their own shop, trying to juggle multiple hats, or build a community in their local area. www.nuovasimonelli.it/en

1hr 4mins

25 Aug 2017

Rank #12

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No. 86

This week, Steve is joined by none-other-than Darrin Daniel of Stumptown, A Film about Coffee, and – now –Alliance for Coffee Excellence fame. Recorded onsite at this year’s Cup of Excellence in Burundi, they use Darrin’s career story to talk through the pros and cons of working with large coffee corporations, share Duane Sorenson stories, and ponder the importance of communication. They also talk about the tumultuous changes to ACE and the COE program which spurred quite a lot of intense online discussion – in which, we’ll be honest, Steve was a fairly vocal participant – and what changes have been made as a result of learned lessons as they look towards the future.   www.nuovasimonelli.it/en


11 Aug 2017

Rank #13

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No. 85

Ok, folks. We know there is lots and lots of quality content happening in the world of coffee right now – and that’s an exciting thing! – but we really think you should make some space on your favourite listening device and find some time to coffee & chill with this week’s podcast guest, the one and only Liz Chai. A graphic designer and illustrator by trade, Liz found her first specialty coffee home with none-other than the home of Tamper Tantrum’s birthplace (Octane) before carving out an incredibly exciting niche in our little world as a coffee creative in the PNW. Regardless of whether you fancy yourself a creative – although most of us probably are, in some way – Liz brings a lot of passion, love, and wisdom to the table that is applicable to anything and everything you could possibly choose to do with your time on this planet. www.nuovasimonelli.it/en


28 Jul 2017

Rank #14

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No. 83

“If you stop shaking, then get out of the game.” So says this week’s special podcast guest on the subject of barista competitions and, if you’re a fan of little gems of wisdom like this delivered in an amicable Irish lilt, No. 83 – now forever known as “Petesycast” – is definitely for you. We’ve managed to corner the technologically-reclusive Pete Williams to talk about all of the different roles he’s held over the course of his career – chef, barista, builder, plumber, painter, key clamp technician, trainer, roaster, competitor, coach, consultant, manager, forager, uniqlo shop assistant, disappearing act – and the things he’s learned along the way. There’s something for everyone this week – and then some, really – but there’s some especially useful nuggets of knowledge about building routines and sig drinks for competition that should be saved somewhere if that’s your jam! --Looking for the links promised in the podcast? Psst - subscribers get them! www.nuovasimonelli.it/en

1hr 8mins

30 Jun 2017

Rank #15

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RGE Camp: "Trading Models & Certifications" | Panel Discussion

This week, we’re releasing the final video of our trading models & certifications deep dive with an eponymous panel discussion recorded at last year’s first-ever RGE Camp featuring Sara Morrocchi (Vuna Origin Consulting), Eva Gefvert Nordell (Are Kafferosteri), and Joanna Alm (Drop Coffee Roasters). Covering everything from a high-level look at certification standards throughout the supply chain to a discussion of problematic dichotomies, this week’s release is highly roaster-focussed, with the panellists discussing the pros and cons of working within each model’s confines before ending with advice for roasters looking to develop better relationships with producers. -- Photograph by Jordan Sanchez for Roster Guild of Europe 


23 Jun 2017

Rank #16

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RGE Camp: "Green Buying Ethics" | Panel Discussion

For those of you joining us primarily from the interwebs, our June releases may seem to be the last portion of a recent (inadvertent) series of talks, interviews, and discussions which deep dive into “green buying”. In reality, the panel discussions we’ll be sharing this week and a fortnight from today were the first that we organised and presented to a live audience as the second day of afternoon lectures at the first-ever Roaster Guild of Europe Camp last October. Featuring a panel of Raphael Studer (Algrano), Sara Morrocchi (Vuna Origin Consulting), and Joanna Alm (Drop Coffee Roasters), Steve lead an open discussion that sought to pick through the ethical considerations at play when purchasing green coffee for a specialty coffee business, from a high level (origin country politics, human rights, climate change) to the farm level (wages/treatment of staff, the use of the “premium”, relationships and trust) and everything in between. Together, they share stories of unethical or questionably ethical purchasing and follow up with some actionable suggestions for those who wish to aim for a more ethical purchase. As we prepared for this panel, the importance of a story – and its subsequent verification – appeared again and again in the context of coffee purchase, both green and brewed forms. To put this idea to the test, we asked the audience assess coffees once split into two groups: those assessing blind and those provided with information and backstory. Things didn’t quite go to plan logistically on a number of levels, so we 100% would not advocate these results to be indicative of correlation – let alone causation! In fact, we're pretty sure that these are nothing but some numbers on a page, but we promised to release the data. Either way, we hope it provides you with some food for thought as you make your own buying decisions. --- PHOTO BY JORDAN SANCHEZ FOR ROASTER GUILD OF EUROPE Joanna Alm | Drop Coffee Joanna Alm is from Dalarna in the north of Sweden. She ran a coffee bar in Oslo for a few years, moved home to Sweden, and started working at Drop in 2010. A few years ago, Joanna became partner in the company and is now the CEO, head roaster, and green coffee buyer at Drop Coffee. She’s a three-time winner of the Swedish Roasting Championship (2014-2016) who has placed consistently in the final four at the World Roasting Championships during her time as Swedish Champion.  Joanna is also known for her passion for coffee education and community, participating as a speaker, panellist, lecturer, and attendee at coffee events worldwide both as Drop Coffee’s Head Roaster and as a working group member of the Roaster Guild of Europe.  Sara Morrocchi | Vuna Origin Consulting Born in Italy and educated in the UK, Sara found her path in the specialty coffee sector in various roles since 2007. A social scientist by training, she began working as a development worker in Kenya in early 2000s, and started to grow an interest in ways to grow and strengthen rural supply chains in East Africa. She began working as East Africa supply chain manager for Sustainable Harvest in 2007. This role would keep her working in Tanzania for the next four years. Later, she moved to headquarters in Portland, OR heading up the Global Procurement and Supply Chain management team for 4 years. Sara has recently moved to Amsterdam to start her Vuna Origin Consulting, specialized in supply chain strategies and product development in green coffee and cacao. The perfect mix of origin travel, suppliers’ relationships and tropical products makes her work extremely exciting. She is passionate about creating long-term sustainable solutions to empower and incentivize supply chain actors in collaborative ways. Raphael Studer | Algrano Raphael Studer is a Swiss economist and entrepreneur. During his PhD Raphael researched the statistical measurement and modelling of human well-being. He has working experience in the fields of international business development, sustainability consulting and energy trading. Two years ago, Raphael co-founded algrano.com, the B2B online marketplace for green speciality coffee. algrano allows access to roasters and producers only and brokers logistic, financial and quality services on a cost plus margin basis transparently. algrano was awarded by the Startup Brasil and Startup Chile programs, as well as by the SCAE.  Raphael lived in the Brazilian coffee fields and met producers and roasters all over the world. He understands the chances, wishes, but also problems of the new generation of coffee producers. Motivated by the vision that efficient and scalable tools of communication will transform agricultural supply chains, Raphael focuses today on the spread of algrano.


9 Jun 2017

Rank #17

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The Barista League: Gothenburg - Sideline | Cracking Certifications, Part 2

This week sees the second and final installment of our time in Gothenburg “Cracking Certifications” with the Barista League: equipped with a shared foundation and understanding of certifications and their role in the coffee industry from our first installment, we turned our attention to baristas in the second half of “Cracking Certifications” as Steven Moloney (The Barista League) and Rubens Gardelli (Gardelli Specialty Coffees) joined Marcus Scahefer (Rainforest Alliance) and Joanna Alm (Drop Coffee) on the stage: as the consumer-facing link in the coffee chain, what role and responsibility do baristas have in consumer education? More importantly, when we do endeavour to educate consumers, are we truly acting as ambassadors for those whose livelihoods are most impacted by various certifications and trading models? www.allycoffee.com

1hr 11mins

26 May 2017

Rank #18

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The Barista League: Gothenburg - Sideline | Cracking Certifications, Producer Video Submissions

Coffee Producer Video Submissions from "Cracking Certifications" at The Barista League: Sideline in Gothenburg, featuring (in order): Alejandro Martinez, Finca Argentina, El Salvador (IG: @alefincaargentina, http://www.fincaargentina.com/) Carlos Ureña, La Pira De Dota, Costa Rica (video recorded by Per Nordby of Kafferostare Per Nordby, https://www.pernordby.com/)  Marta Dalton, Finca Filadelfia/Coffee Bird, Guatemala & London (IG: @thecoffeebird, http://www.coffee-bird.com/)  Written translation of Carlos Ureña below provided by Roukiat Delrue (IG: @roukiat):  My name is Carlos Ureña and we are in Santa Maria de Dota, in Costa Rica; we are located 1,700 MASL. This farm is named La Pira de Dota. La Pira started in 2002, certified organic at the time and stopped the organic production in 2005. We started organic production to do something different and simply because of our own conviction. The soil has a lot of rock and very little organic matter – so we wanted to increase the organic matter and at simultaneously work on an organic coffee. Like I said, something different to be able to start. At the time, micromills / microlots did not exist. Why did we stop with the organic; well, first of all, in cold places, I do not recommend working organic coffee ; because in general terms, plants tend to be slower, much milder than others and hence there is less ‘return’ to the soil, less return of organic matter. That on one side; additionally, at this altitude, we not only produce organic but also quality – and we got paid like any other organic in the country and they were never really willing to recognize quality.  Then in 2006, some people appeared interested in buying microlots, Japanse buyers;  they were buying based on quality. Basically, I took that as my opportunity to overcome the ‘tragedy of the organic’ to transition to sell quality instead.  That was the situation. I do try to remain nature –friendly, I don’t use chemical pest control, I try to use bio-fertilizers to work, so basically in a way it’s still organic - but not certified.  I kept the concept, I kept the lessons, and as I mentioned my own conviction to work in a nature-friendly way. (What do you expect for the future) I expect to still improve the soil; I also expect to change some varieties and change them into some that truly adjust to this weather that is so dry and still filled with rocks. I hope to keep working and that in the future my family also keeps working on this so that we can continue this marriage with the coffee buyers – and coffee drinkers! (and what do you think of certifications) It depends on which certification! (organic). Certifications tend to be very very demanding, also in economic terms they are very expensive and for us if it’s in the case of organic it’s more expensive, you need more labor, and to pay so much to others I really don’t believe in certifications or not in these. Thank you! www.allycoffee.com


26 May 2017

Rank #19

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The Barista League: Gothenburg - Sideline | Cracking Certifications, Part 1

On March 26 from 12:00 to 14:30, in the midst of a collective hangover from The Barista League the night before, we ran and recorded a special educational panel discussion hosted by local Kafferostare Per Nordby titled “Cracking Certifications” as a part of The Barista League: Gothenburg’s Sideline event series. Starting with the question, “why is talking about certifications so difficult?”, we brought together the voices of producers, certifying bodies, and green buyers to build a fuller picture of certification, from their aims to their achievements, as well as the considerations that producers and green buyers take into account when making decisions. This week, we’re sharing the first half of “Cracking Certifications”, which focuses on the certifications themselves – Elisabet Lim (Fairtrade Sweden) and Marcus Scahefer (Rainforest Alliance) gave insight into how certifications work, their primary goals, and how the business of certification is structured. Joined later by Sara Morrocchi (Vuna Origin Consulting), Angel Mario Martinez-Garcia (Progreso Producer Development) and Joanna Alm (Drop Coffee), we examined certifications and trading models in the context of specialty coffee and its love affair with “direct trade” – is there only one way to be accountable, transparent, and sustainable, as our current conversations might have us believe? Or are there many paths to the same summit? www.allycoffee.com

1hr 11mins

14 May 2017

Rank #20