Better Coffee: Part 2

Show Notes 1:55 — We recap our conversation in part 1 about why coffee matters. 7:07 — Darren and March discuss Bulletproof coffee. 8:40 — Darren tells the story of how he first became interested in coffee and espresso. 13:22 — Ian explains the art of roasting coffee beans. 18:43 — The trade-off between acidity and bitterness. 20:58 — The chemistry of coffee roasting and the importance of drying out the beans. 26:26 — Ian explains how different coffee roasts are defined and how roasting coffee is a little like popping popcorn. 34:40 — The goal of a good coffee roaster and how they balance different flavors in the bean roasting process. 37:10 — The 5 stages of roasting coffee and what happens at each stage. 37:44— How sugar content is affected by the roasting process and what that means to the final flavor of the drink. 39:39 — The chemistry of caramelization and the joys of a good crème brulee. 43:01 — March finds some similarities between coffee roasting and aging whiskey. 43:59 — March introduces his new puppy, Leonard, to the YouTube audience. 47:10 — Acidity versus bitterness and how we taste the different flavors. 51:05 — Acidity versus aromatics and a short diversion to reflect on the taste of crayons. 🙂 54:00 — Ian previews part 3 where we do a live coffee tasting (also called a cupping). Mentions 📖 Book: World Atlas of Coffee 📺 Documentary: Barista 📺 Documentary: Baristas 📦 Product: Library of coffee aromas