All Episodes

Producer Toolkit: Fermentation, Pt 3 — Is using yeast cheating? And who decides?

Producer Toolkit: Fermentation, Pt 2 — The case for avoiding exciting fermentations

Producer Toolkit: Fermentation, Pt 1 — Nature's lottery and coffee's 3,000-year lag

Producer Toolkit: Processing, Pt 3 - Critical instruments and poisoned rivers

Producer Toolkit: Processing, Pt 2 - Drying mistakes that ruin coffee quality

Producer Toolkit: Processing, Pt 1 - Coffee rockstars and picking’s brutal economics

Producer Toolkit: Farming, Pt 3 - Starved soils and vanishing labour

Producer Toolkit: Farming, Pt 2 - Water crisis, risky genetics and cash flow crunch

Producer Toolkit: Farming, Pt 1 - Low harvests and profit blind spots

History: Guatemala’s Inconvenient Truth, Pt 2

History: Guatemala’s Inconvenient Truth, Pt 1

History: Surrogates - Anything but the coffee

History: Ethiopia’s wild coffee forests

History: Hamburg and Europe’s coffee trade

Introducing: Series Three of A History of Coffee

Science: Coffee Quality, Pt 3 - When the “quality” myth hits the farm

Science: Coffee Quality, Pt 2 - How “quality” became a myth

Science: Coffee Quality, Pt 1 - The birth of specialty coffee flavours

Science: How specialty coffee woke up to water’s role in flavour

Science: Why prehistoric rock ruins coffee

Science: Water, Pt 2 - How to measure and treat it

Science: Water, Pt 1 - Alkalinity, hardness and why it matters

Science: Farm to port - why specialty costs more

Science: Why one Colombian farmer chose specialty, and the other walked away

Science: The hard business of selling beautiful coffee, Pt 2

Science: The hard business of selling beautiful coffee, Pt 1

Science: How to roast more coffee, faster!

Science: The chemistry of coffee roasting

Science: Fruit juice or creamy almonds? Your guide to controlling cold brew flavors

Science: Hot vs Cold - The science behind temperature and taste

Introducing: Season 3 of The Science of Coffee

Science: How grinders work deep inside

Science: Protecting your coffee’s flavours

Science: How to think like a scientist

Science: How to brew coffee like a scientist

Science: Why don’t we see more organic coffee farms?

Science: The magic of soil

Science: Roasting made easy

Science: How roasting transforms coffee beans

Science: Do you and I taste the same flavours?

Science: How to be a better coffee taster

Introducing: Season 2 of The Science of Coffee

History: America’s love affair with coffee

History: Italy’s democratic espresso culture

History: Haiti, Colonialism and Coffee

History: How coffee houses changed the world

Introducing: Series Two of A History of Coffee

Science: Sonic Seasoning

Science: Latte Foam

Science: Espresso Technology

Science: Plant Genetics

Science: Coffee Extraction

Science: Water For Brewing Coffee

Introducing: The Science of Coffee

Coffee’s Ticking Time Bomb

Is really expensive coffee really worth it?

Coffee Cycle Saturdays

History 6: The Future of Coffee?

History 5: Desperately Seeking Sustainability

History 4: A Dark Bitter Powder

History 3: Coffee Catches Fire

History 2: Slavery, Suffering and Affordable Luxury

History 1: A Five Gun Salute to the Origins of Coffee

Introducing: A History of Coffee

A Girl on a Coffee Farm

Be careful what you dream (it may come true)

Venezuela

Stateless

Sofía

Aquiares

Tito, the Panamanian rebel

Amish

Berries and Lemon

Firefly

Asheville