Rank #1: No. 79
Ohhh dear, this time Steve and Colin ramble like they have never rambled before. The 'Published author" Colin talks about his book sales, his bok contentns and nothing but his book. Steve and Colin touch on selling books at London coffee festival, selling books on line, selling books abroad and selling book.
In an effort for ballance, Steve talks about London coffee festival and other festivals, running a trade stand and brewers cup competition.
A ramble of magnicient magnitude.
Rank #2: RGE Camp: "Business Models of Coffee Roasteries" | Morten Munchow (CoffeeMind)
CoffeeMind's Morten Munchow is no stranger to cramming as much information into his time on the Tamper Tantrum stage - you may remember his presentation from CoLab: Paris - but this time, we think he's outdone himself! Presenting his ongoing research into the business models of coffee roasteries, Morten gives us a primer in business models, both traditional and lean, before jumping into insights of the research's interim analysis. By mapping business data and demographic elements, business models, pivot points, and risk aversion of the primary founder, CoffeeMind are finding some interesting (and unexpected) correlations between business size and dynamic ability within the market. You'll definitely want to grab a pencil and notebook for this one!
--Morten Munchow, founder of CoffeeMind, is a man of many hats: as trainer, consultant, and researcher, Morten can be found at the University of Copenhagen, where he is an external lecturer in the department of food science, at the London School of Coffee, where he has taught coffee roasting since 2007, or hard at work with the SCAE Education and Research committees, where he developed SCAE’s roasting certification system.
Morten has conducted research on cappuccino foam chemistry, processing methods, starter cultures, sensory science, roasting defects, behavioural economics of consumer preferences, and roast degree preferences. He has also regularly consulted with a variety of different sized roasteries around the world, from South Africa to South Korea and Iceland to Kuwait and many more in between.
Rank #3: TTSF: "Subverting Expectations: Lessons from Khin Kao" | Pim Techamuanvivit, Khin Kao
As with every speaker-focussed Tamper Tantrum event, we always try to include a speaker from outside of coffee who would be able to provide insights relatable to our industry. San Francisco’s interesting and unique culture provided us with lots of potential options, but our host partners (Wrecking Ball Coffee) presented us with a unique and exciting opportunity through their work: Chef-Owner of the Michelin-starred Khin Kao, Pim Techamuanvivit.
Following the lead from Khin Kao in how it subverts expectations, we chose instead to have our hosts, Katie Carguilo and Stephen Leighton, interview Pim to learn more about how her approach to using ingredients, building flavour combinations, and giving good service could have a positive impact on specialty.
Pim grew up in Bangkok, was shipped off to study in other places, and somehow found herself living and loving it in the San Francisco Bay Area. She quit her Silicon Valley job in 2005 to pursue a career in food: the writing, reporting, and basically anything interesting thereof that comes her way. Her recipes, writings, and photographs have since appeared in the New York Times, Food & Wine Magazine, Bon Appétit magazine, and more.
She’s also moonlighted as a judge on Iron Chef America, been profiled on Gourmet’s Diary of a Foodie, Food(ography), and cooked Pad Thai on the Martha Stewart Show, for Martha, natch.
Pim opened her first restaurant, Kin Khao Thai Eatery, in March 2014. In September of that year, Kin Khao was included in 50 Best New Restaurants list by Bon Appetit. In 2015, it was ranked #6 in 25 Outstanding Restaurants 2015 by G.Q. Magazine. The Michelin Guide awarded Kin Khao 1 Michelin Star in 2016 and again in 2017.
Rank #4: TTSF: "From Rags to Riches?" | Alejandro Martinez, Finca Argentina
One of the things we really enjoyed about the podcast in 2017 was the “From the Field” segment, shared by Alejandro Martinez from Finca Argentina in El Salvador. Every time we’d have an event, we’d ask ourselves: is there a way to get Ale here as a speaker?
Finally, the stars aligned and we were able to have Ale join us, in person, on stage in San Francisco. Here, Alejandro provides a personal insight into one of the issues raised in Hanna’s talk earlier that morning: coffee farming profitability. In sharing his own story, Ale calls attention to the challenges and opportunities to farmers working within the specialty model, offering some actionable advice to anyone looking to ensure the future of quality specialty coffee.
Alejandro Martinez doesn’t have the usual “coffee producer” backstory: once a VP of Investment Banking in the Technology Mergers and Acquisitions Group of Bank of America Securities (now Bank of America Merrill Lynch), Alejandro began his career in specialty coffee in 2008 managing a 35 hectare farm originally acquired in 1967 by his grandfather, Luis Guillermo. Today, he manages a coffee estate of approximately 70 hectares, working remotely from Ahuachapan in El Salvador with the financial planning and analysis team of a cybersecurity tech company to keep the farms afloat as he builds initiatives to secure the future of the land and its workers.
Alejandro holds an MBA from Tuck Business School at Dartmouth and a BS in Business Administration from Universidad Fidelitas in Costa Rica, but it doesn’t stop him from talking about the biodynamic gnomes.
Rank #5: TTSF: "Chemical Engineering & Coffee" | Prof. Bill Ristenpart, UC Davis
Think you like to get geeky with your coffee? Think again! We’re pretty sure our second speaker from our San Francisco event last September has you beat. Professor William (Bill) Ristenpart takes the idea of being “curious about coffee” to the next level in his role as the Director of the first multidisciplinary university research center in the world devoted to post-harvest coffee studies: the UC Davis Coffee Center.
Like most of our professorial guests, Prof. Ristenpart packs a lot of information into both his short time on stage and his slides: the relationship between chemical engineering and coffee, the development of the UC Davis Coffee Centre, a sneak peek at some on-going research into the coffee brewing control chart, and many, many equations. It’s time for you to level up!
William Ristenpart's research is in complex transport phenomena, with an emphasis on using advanced experimental techniques to extract quantitative measurements from complicated phenomena. Ristenpart Research Group strives to answer fundamental scientific questions about a variety of systems where the transport behavior is paramount. Recent topics include: electrocoalescence of charged droplets, shear-induced deformation of red blood cells, electrically-induced aggregation of colloids near electrodes, and turbulent dispersion of airborne pathogens.
Ristenpart's lab has two Phantom high-speed cameras (a grayscale v7.1 and a color v7.3), both of which can capture at more than 100,000 frames per second. They also have several microscopes and various optical and laser systems.
Rank #6: TTSF: "The Future of Coffee" | Hanna Neuschwander, World Coffee Research
If you’re a regular podcast listener, you’ll already be very familiar with our first speaker last November in San Francisco - World Coffee Research’s Hanna Neuschwander – but this time, we’re talking about far more than WCR’s sensory lexicon. We’re talking about the future.
After asking us to imagine what life will be like for each of us in 2050 – well within our expected lifespans – Hanna explores both the challenges (“This is going to be, like, a super downer for a minute – sorry!”) and the opportunities (“more optimistic stuff!”) that the future holds for coffee and the industry built around it.
Hanna Neuschwander has been communicating about coffee and science since 2004. Her writing about coffee and food has appeared in publications including Travel + Leisure, Edible Seattle, Portland Monthly, and the Oregonian, among others. She is the author of Left Coast Roast, a guidebook to artisan and influential coffee roasters on the west coast. She has presented about the history, sustainability, and economics of coffee at everywhere from Boston to Panama City. She is based in Portland, Oregon.
Rank #7: 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
Rank #8: 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!
Rank #9: 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.
Rank #10: 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.
Rank #11: 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.
Rank #12: 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.
Rank #13: No. 81
As the specialty coffee industry grows and matures, there’s been an influx of people writing and talking about coffee and, in a very meta way, conversations about how content is produced, curated, and presented are eerily relevant to how we brew, sell, and present coffee to our customers. This week, Steve sits down with Standart’s Michal Molcan following the successful completion of this year’s Standart Festival in Bratislava to chat about content curation, aesthetics, creativity, and value propositions – each of which contain insightful lessons to those looking to build and grow a coffee business of any kind.
Rank #14: RGE Camp: "The Ergonomics of Coffee Roasting" | Richard Graveling (IOM)
Whilst we all acknowledge the importance of ergonomics when it comes to the kind of physical labour that roasting requires, it’s rarely our focus when it comes to the day-to-day work of the roastery—and with a relatively young workforce, we often overlook the impact of the work we do until irreparable damage has been done. Joining us from the Chartered Institute of Ergonomics and Human Factors, professional ergonomics Richard Graveling kicked off our afternoon lectures at the first ever Roaster Guild of Europe Camp with a much-needed look at the importance of being mindful in the roastery.
Starting with a high-level look at the scope of “ergonomics” and a few of the musculoskeletal disorders common to lifting sacks of coffee, Richard then offers some ideas for ways to lift (“give it a cuddle!”) and equipment solutions in the roastery preventatively.
Richard Graveling | Chartered Institute of Ergonomics and Human Factors
Richard is a professional ergonomist (Chartered Ergonomist and Human Factors Expert) and previous President of what is now the Chartered Institute of Ergonomics and Human Factors. He has over 35 years experience as an ergonomist and has worked in industries as diverse as coal mining and salmon farming; helping to assess risks and develop solutions to reduce those risks.
Although he has worked in many parts of the food and drink sector (based in Scotland the whisky industry is a particular favourite) his main exposure to coffee has been as a consumer, although he has advised a local coffee company on ergonomics issues – knowledge that will be worked into his talk.
Outside work he is involved with a local theatre group, enjoys rugby, gardening, seeing the great Scottish outdoors, and spending time with his family (and cat).
Rank #15: No. 75
This week, Colin & Steve reunite for a very, um, candid podcast featuring their signature rambles through topics far and wide—growth, delegation, debates, books, staffing, transitions, learning curves, things and old new. This one properly runs the gamut!
Along the way, they announce speakers for our Sideline event with The Barista League: Gothenburg, “Cracking Certifications”, discuss the importance of planning for growth, introduce a new feature to the podcast, featuring Ale Martinez of Finca Argentina, and start thinking about what this year’s competition season will bring!
Rank #16: No. 70
It’s time for the second annual Tampies! In an all-time first, the Tamper Tantrum Trio appear on the podcast all together to review the outgoing year and hand out some prestigious awards, including the much coveted “James Hoffmann of the Year” award.
We could give you a preview of things to come in this space like we usually do, but let’s be honest—it’s Boxing Day over here and we’d much rather be watching the football. Besides—it’d ruin all of the delightful quirks that occur when you put Colin, Jenn, and Steve all together. Happy Chrismahanukwanzakah!
Rank #17: TT NYC: "Lemon Juice" | Matt Perger (Barista Hustle, St. Ali)
After a quick detour into the business of brewing, we’re diving back into bias—but from a completely different perspective. The morning presentations by Meister, Michelle Johnson, and Jenn Chen in New York introduced us to the effect of bias on the industry as people, influencing our career paths, who we hire as employees, how we treat our customers (and how they treat us), the places in which we choose to operate, and the impact on all of the communities we touch as an industry. This week’s video, presented by none-other than Tamper Tantrum Live veteran Matt Perger, examines how bias affects the other primary part of the coffee industry: our product.
“Lemon Juice”, in true Perger fashion, doles out some much-needed tough love in an incredibly approachable way, all whilst looking at how cognitive bias affects everything from our equipment choice to our roasting style. This is, as Matt suggested, truly a look at “five ways to push past your inner Dunning-Kruger”—and a great impetus to think about what we can do to improve coffee quality in the coming years. New Year’s resolution, anyone?
--Everything Matt does is focused on consistency, accuracy and deliciousness. People around the world know him as the Barista who popularised using the EK43 grinder for espresso, sieved coffee grinds for uniform particle size in the WBrC and designed his own tamper (amongst other things).
He's the World Brewers Cup Champion for 2012, and has placed 2nd (2013) and 3rd (2011) in the World Barista Championships. In 2014, he was the Coffee in Good Spirits World Champion.
Matt is a partner at Sensory Lab in Melbourne Australia where he come up with new and exciting ideas to make coffee better. Barista Hustle is where he shares everything he's learnt so far, interacting with the Barista community and exploring the cutting edge of our craft.
Rank #18: CoLab: Antwerp: "Water for Coffee Extraction: Composition, Recommendations & Treatment" | Dr. Marco Wellinger (ZHAW Institute of Chemistry & Biological Chemistry)
Attention, water geeks! This week’s video is for you. Dr. Marco
Wellinger, leading author on the SCAE’s recently published “The SCAE Water
Chart: Measure, Aim, Treat”, took to the stage in Antwerp to share the
most-recent results of his then ongoing research in preparation for publication.
Dr. Wellinger’s talk is a deep dive into some of the water conundrums he and
the SCAE Research team faced when developing the water chart, like the fact
that pH measurements are often a poor indicator of a water’s alkalinity and why
you sometimes get “fizzy espresso” after treating very hard water with decarbonizing
ion-exchangers. This is definitely another talk where you’ll want to have a
notebook, pencil, and the ability to hit a pause button as you watch!
Dr. Marco Wellinger: Coffee
researcher in the field of chemistry, technology and sensory analysis; Q Arabica Grader, MSc ETH Zürich, Dr. ETH Lausanne /
Paul Scherrer Institute
Marco Wellinger is a
research fellow in the group of Chahan Yeretzian at the Institute of Chemistry
and Biotechnology at ZHAW Wädenswil. His fields of research are instrumental
analysis of volatile aroma compounds from coffee (gas chromatography and mass
spectrometry), espresso machine and grinder technology as well as sensory
analysis of coffee. In the last two years he has been engaged in the topics of
characterization and treatment of water for coffee extraction. He held
presentations on the topic of water at various locations, among the most recent
at AST Live 2016 in Budapest. He was the lead author in the upcoming booklet on
water from the SCAE published this year (2016), “The SCAE Water Chart: Measure,
Rank #19: CoLab: Paris: "Roasting for Competition" | Patrik Rolf Karlsson (Five Elephant)
Although the title implies that Patrik Rolf Karlsson’s talk from
CoLab: Paris is pretty straight-forward—“Roasting for Competition”—it takes a
number of twists and turns from the very start, and ends up with some unexpected
Yes, Patrik talks about using curves and data from Five Elephant’s
roasts, including extensive logging of the roast environment—but it’s to tailor
the results to the preferences of the people who will consume the coffee, even
when it stands outside of his own preference. And yes, Patrik openly disregards
and disagrees with the sage advice from a well-respected roaster (“everything
takes time” – Matts Johansson, Da Matteo)—but he also calls for vocal newcomers
to coffee to listen to and work with those who came before.
Most striking for us is Patrik’s observation and subsequent learnings
from the realisation that 60% of the brews they were using to evaluate their
roast profiles were poor brews—a prime example of Patrik’s use of measurement
to learn and improve.
Patrik was born a cold April
morning in Gothenburg—he doesn’t remember anything about it, as most of us
don’t. He likes milk and people that are dedicated, not in words but with their
actions. He grew a beard and got interested in building organisations, starting
with coffee, but was disappointed with the lack of dedication in the industry.
Patrik shaved his beard, moved to Berlin, and read and watched everything by
Malcom Gladwell. Today he is part of the Five Elephant team as head of
roastery. He wants to be a part of reshaping the idea of what a modern coffee
Rank #20: No. 53
In yet another completely unsupervised episode, Colin Harmon
gate-crashes proper Dub (and First-Drafter)
Ger O’Donohoe’s house to record this week’s podcast. What began as a walking
tour audio guide of things to do whilst in Dublin for SCAE’s World of Coffee
(June 23-25) quickly dissolves into piss-takes of the English, local
attractions, and each other. Featuring more of Colin’s dulcet-toned singing and
lines like “it will make you look like you’re peeing rainbows”, No. 53 is
probably the best cultural preparation you’ll get in advance of this year’s
We’ve taken the not-so-concise list from Col & Ger featured in this week's episode and added it to
Col’s “So you’re
thinking of coming to Dublin” list to create one, mega-massive
master map to save on your device of choice for your own bimbles about our