March 20, 2017
No. 76 packs a heck of a lot into the space of an hour, and it’s partially down to Colin’s tangent-led line of questioning, but mostly down to our guest this week - Berlin’s own Cory Andreen – and his lengthy cv. Originally from the specialty coffee nexus of a Murky-fied Washington DC, Cory’s been at the centre of the specialty coffee scene in his adopted home ever since he started Café CK in 2009 straight through to today, with his newest ventures, Brewbox (nitro coffee) and Motel (beer), and his role as the director of the Berlin Coffee Festival. As Colin and Cory trace his moves across Berlin over the years, the cover everything from the city itself – and how filter coffee’s reputation has yo-yo’ed over the years – to the growth of the community and the consistent perceived dichotomy of quality vs. convenience.
Cory is cool in the way few people are – fantastic dj, killer dancefloor moves, world champion cup taster – but he’s also sharp, down to earth, and highly insightful. Definitely an episode not to miss!
March 13, 2017
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.
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).
March 6, 2017
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!
February 26, 2017
Sadly, this week marks the last instalment of 2016 Manchester Coffee Fest’s “The Business of Brewing”. As Sam Tawil (Bold St) and Claire Wallace (Brew Lab) join the panel of Tim Bosworth (Hoxton North), Pete Gibson (Grindsmith), and Alison Bell (BLK Coffee Heaton), the conversation turns more to the idea of “northern nuance” – what is different about running a coffee business in “the north”? Together, they examine the roles that food, space, staff, and service all play in building a successful coffee business, coming to the conclusion that whilst it is harder and harder to be perceived as “unique”, there are actually lots of little ways to differentiate your business from others’. Moreover, that even if they were given the opportunity to change something fundamental about their business when it was first getting off the ground, that maybe things progressed just as they should have.
Exciting news! We'll be returning to Cup North's Manchester Coffee Festival this year, taking place at Victoria Warehouse the first weekend in November. Find more details on the Tamper Tantrum program here, or better yet, head straight to the source for more information!
February 19, 2017
No. 74 is here and, guess what! Steve isn’t just talking to himself this week—Jenn’s managed to wrangle her way back onto the podcast only to accidentally lead the conversation down an unanticipated path. Obviously certification is a hot topic right now – we’ve announced an event with The Barista League in Gothenburg this March on that very subject – but this definitely wasn’t meant to turn into the newly written “Trusted Trade” manifesto, a dissection of coffee buying narratives, or a laundry list of transparency report frustrations. Ooops?
Find tickets & more information for The Barista League: Sideline in Gothenburg, "Cracking Certifications", here.
February 13, 2017
This week, we return to Manchester with our second instalment of “The Business of Brewing”, featuring Timothy Bosworth (Hoxton North), Peter Gibson (Grindsmiths), and Alison Bell (BLK Coffee Heaton), each of whom have had very different experiences opening their own shops. From setting up pre-trend outside of London (Tim) to opening doors at the height of the trend (Alison) and from semi-permanent premises to brick-and-mortar shops (Pete), these three guests showcase vast differences in approach to build a specialty coffee business in the UK. Together, they consider how their initial business plan and model has changed since they first opened their doors, why just saying “yes” and figuring out “how” afterwards can lead to bigger and better things, the invaluable contribution of family and community support, how to roll with disappointments, the importance of letting some things go, and why “customer service” needs to be replaced with “customer engagement” if we want to maintain successful businesses.
February 6, 2017
This time of the year is always full of origin travel for green buyers, and Steve’s diary is no different—he’s just completed a two week jaunt to El Salvador, Guatemala, Nicaragua, and Costa Rica. Most will be familiar with the impact of leaf rust in Central America, but new pressures—significantly popular demand for particular varietals—stand to impact production and coffee quality long term. Like all of these origin monologues so far, the rough goes with the smooth—whilst there are good things happening in every corner, there are also a lot of red flags to heed as we enter a critical juncture for the future of specialty coffee.
January 30, 2017
Another week, another Tamper Tantrum first: Nick Cho brought some structure to Colin & Steve’s bickering at the end of our day in New York by moderating a full-on debate on the subject of barista competitions. Colin & Matt Perger argue for the motion “barista competitions are dead”; Steve and Jenn, against. Stakes are high as both sides try to win the audience over and avoid embarrassment: the losing side has to read real-life yelp reviews in their best non-native accent.
What do you think? Are barista competitions dead?
January 23, 2017
Surprisingly, despite recording podcasts since 2009, No. 72 is a Tamper Tantrum first: coffee celebs in cars! Or, rather, Steve recording and reminiscing with 2012 World Barista Champion Raul Rodas whilst they’re drive back to Guatemala City. Chatting with the (over-)familiarity of old friends, Steve & Raul revisit Raul’s road to World Barista Champ—how he got into coffee, motivations for competing, taking a year off—as well as the opportunities afforded to the champs and how they’ve influenced the development of Paradigma Coffee Roasters.
January 16, 2017
Last, but most decidedly not least, to the stage in New York was our guest host, long-time twitter friend (/adversary), and fellow podcaster, Nick Cho of Wrecking Ball Coffee. With near-trademark provocativeness, Nick tackles what he feels is “the biggest problem in specialty coffee today”—and no, it’s not actually climate change. Our biggest problem, according to Nick, is that we’re simply not very good at what we do. As he breaks this idea down in order to build a solution, Nick makes some astute observations about the current state of our industry and asks some big questions about what we need to do (and whether or not it’s even possible) for us to move forwards from our current position.
Nick founded murky coffee in Washington DC in 2002, which emerged as one of the pioneering third-wave cafes on the east coast, winning barista competitions and recognition around the specialty coffee industry. In 2011, he and his wife Trish Rothgeb co-founded Wrecking Ball Coffee Roasters in San Francisco, where they work and reside.
Nick has served as a director on the Barista Guild of America’s Executive Council, on the Specialty Coffee Association of America’s Board of Directors, on the World Barista Championship Board of Directors, and as the chairman of the United States Barista Championship. He was also the 2006 South East Regional Barista Champion and has served on the SCAA Standards Committee. He also created the World Brewers Cup competition in 2011.
Nick has been a guest lecturer at the University of California Berkeley, Dartmouth College, University of California Davis, and a speaker at various events around the world including SCAA/Re:co Symposium. He started the Portafilter Podcast in 2005, and is proudly Tamper Tantrum Podcast's 42nd biggest fan.
January 9, 2017
We’re kicking off this year’s podcast series with a monologue: Kenya believe it? Recorded from a balcony overlooking the Aberdare national park on the last day of a week-long, Steve recounts what he and his traveling companions—roasters Roland (HasBean) and Simon (3FE)—have seen during their visits to eight co-ops, dry mills, and washing stations. Despite witnessing some exciting ingenuity and inspiring farming techniques, there’s still a disheartening and all-too-familiar downward trend when it comes to overall yields.
January 2, 2017
In “Beyond Quality”, Colleen Anunu asks us to rethink what matters to the future of specialty coffee and shares her personal answer: ensuring coffee is profitable in the long run, reducing the negative social and environmental impacts, and engaging with other actors in the coffee value chain. Whilst these may sound fairly straightforward, Colleen explains how our current mythologizing of the industry—amongst other things—is getting in the way of us having a real conversation about what it means for coffee producers to profit and sustain. Colleen’s talk ends with some positive steps we can take to not only facilitate these conversations, but build a better, stronger industry together—a perfect way to kick off 2017.
Colleen Anunu specializes in market access strategies for coffee producers and roasters, emphasizing shared value, gender equity and farmer-first community development. As the Sr. Manager of Coffee Supply for Fair Trade USA Colleen focuses on strategic initiatives related to Fair Trade social premium investments and impact evaluation. Colleen has a masters degree in International Development from Cornell University, where her research focused on gender-inclusive smallholder participation in high-value coffee markets. Colleen has a professional background in coffee procurement, roasting and quality control, and is an Assistant Q Grader Instructor and is on the SCAA Board of Directors. She lives in Montréal, QC.
December 26, 2016
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 quirky surprises that occur when you put Colin, Jenn, and Steve all together to try and have an organsied chat. Happy Chrismahanukwanzakah!
December 19, 2016
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.
December 12, 2016
We guess you could say we’re on a bit of a story-telling kick--this week’s podcast was recorded live as a panel discussion at the release of “This Beautiful Addiction”, documentary series by Jason Breckenridge, at Prufrock Coffee in London. Edited into twelve ten-minute episodes, “This Beautiful Addiction” documents national and world level competition baristas, judges, and coaches across four competition seasons, providing a truly fascinating look back at what has (and hasn’t) changed since filming first began.
Here, Steve chats with filmmaker Jason and two familiar faces on the UKBC competition scene: many-times UKBC finalist Dale Harris, and former coach (/current judge) Jeremy Challender, both of whom were involved in the filming of “This Beautiful Addiction” over the years. Together, they consider both how the story has been told, how it might be received, and how it could have been told differently to achieve different ends.
December 5, 2016
It’s been an incredibly busy autumn here at TT HQ and, as we’re wrapping up all of our 2016 events, it’s been exciting to get all of the video footage back and revisit some of the new things we did this year. This week, we’re taking quick detour and jumping about a month ahead (and about 3334 miles east) to Steve & Colin’s introduction of our program at the Manchester Coffee Festival, “The Business of Brewing”—a program built both on a little bit of nostalgia for old-school Tamper Tantrum live videocasts and a desire to dig into the business of running a specialty coffee shop. Featuring a rather handy introduction to the business model map, this little intro introduces a great tool to assess a current business or design a new one.
November 28, 2016
We may be right in the middle of our little micro-series on “The Coffee Man”, but the film's online release isn’t the only thing happening this week—the form for entry into Third Wave Wichteln’s international coffee exchange closes on December 1st! We’ve been watching the Wichteln since it first started in 2013 and couldn’t pass up the opportunity to start this week’s episode with a quick chat with one of the architects of the swap, Markus Reuter, before this year’s exchange officially kicks off.
After we say goodbye to Markus, we jump right back into our little micro-series. Our last episode featured Jeff and Roland from Jeraff.tv about what it was like to film, create, and release “The Coffee Man”, a documentary that inadvertently followed Sasa Sestic on his journey to becoming a World Barista Champion in Seattle, but this week, Steve is joined by the coffee man himself. Together, they chat about Sasa’s move to Australia, his introduction to coffee and subsequent career, and competitiveness. Also: Hide’s cumulative awesomeness, what it was like to be in front of the camera, excellent analogies, the promise of a table tennis throw-down.
November 21, 2016
As we wound down the morning talks from our New York event, Steve and Colin passed the reins to Nick Cho to lead an open discussion with Meister, Colleen Anunu, Michelle Johnson, Jenn Chen, and Colin, winding together the threads of the morning into some larger—and incredibly important—areas of focus. Together, they unpack defensiveness, ask (and answer) why it’s important to apply these concepts to the coffee industry specifically, dig into the role that specialty coffee plays in gentrification, question the coffee shop as community centre, and revisit the purpose of codes of conduct.
Pencils out, folks, and fingers on the pause button: there aren’t any equations or numbers for you to catch here, just incredible and highly important insights that could use a little bit of introspection from the rest of us.
November 14, 2016
This week, we’re kicking off the mini-est of mini-series on the recently released documentary film about 2015 World Barista Champion Sasa Sestic, titled “The Coffee Man”—chances are you’ve seen some promo for the film if not actually attended one of the 180 screenings that have happened so far in 37 countries. As it’s about to make its online debut at the end of this month, we wanted to chat with both Sasa and Jeraff about their experiences making the film and bringing it to audiences.
Episode 67—otherwise known as part one, we guess—features Australian documentary filmmakers Jeraff, Jeff Hann and Roland Fraval, chatting about telling stories, intent, authenticity, and getting to know the competitive coffee world.
November 7, 2016
If New York was all about diversity and bias tackled from
a variety of different angles, Jenn Chen’s talk, “Get Woke on Power”, was an
important primer in the massively complex topic of power and power dynamics,
which underscore every interpersonal interaction we have on a daily basis, for
better or for worse. Using shared, anonymised stories about how power dynamics
have affected the tellers’ coffee careers, Jenn has identified three main areas
of potential difficulty in navigating the use and possible abuse of power in
the daily life of coffee professionals living and working in consuming
Misusing power doesn’t just lead to decreased emotional well-being—it impacts the physical and financial well-being of those working in
coffee, too. Jenn’s talk is more than a call for awareness, it’s a call for
action: whether it’s roasters considering the power producers have to control
the stories being told about them to larger institutions stepping in to help take
on employers who misuse employees, there is a never-ending list of areas in
which we can “get woke” in regards to power.
October 31, 2016
Is it coincidence or a clever scheduling move on our part that No. 66—released
the Monday before we return to Cup North’s Manchester Coffee Festival this
weekend—features the most-watched speaker to come out of our first year there?
We’ll let you decide. In any case, this week, Colin Harmon is joined by Ross
Brown as they talk through the building of Browns of Brockley, the early days
of London coffee scene, and why opening a coffee shop can sometimes be a terrible,
messy, and cringe-y—although still wonderful—thing.
October 24, 2016
With her blogpost “The Black Cup of Excellence: Being Black in Specialty Coffee” from June of this year, Michelle Johnson moved the issues of race and diversity in the specialty coffee industry squarely to the fore and raised important points for us all to consider regardless of our role in the industry. Here, she provides some concrete and actionable solutions, both individually as well as ideologically, that we need to put into practice if we are to become a diverse, open, and sustainable industry.
Again, this one is for everyone to watch: even if you think you’re already doing good work in this direction, it’s always possible to do more. Notebook and pencil recommended!
Michelle Johnson is a Phoenix-based independent coffee professional, community leader, and project director for the creative startup, Royal & Design (@royalanddesign). She's lived in Phoenix for three years, but is originally from the Washington, DC area, where she was exposed to specialty coffee through Counter Culture. Even though she's no longer behind the bar full-time, Michelle is active in her local coffee community, planning semi-monthly events with her partner-in-coffee, Braden. When Michelle is not doing something coffee-related, taking photos, managing her creative partners/friends, or traveling, she's sleeping because she's doing at least one of those things when she's awake. Champagne is her 2016 drink of choice. Drake is her king. You can read her thoughts on being a Black woman in specialty coffee and other random things over at thechocolatebarista.com.
October 17, 2016
Hello and welcome to the 65th episode of the Tamper Tantrum
podcast! This week, Steve is joined by Jenn to talk through their experience as
production partner of the afternoon lectures at the first-ever Roaster Guild of
Europe camp in Parnu, Estonia. Wrapped in alongside with sneak-previews of
upcoming video releases, Steve and Jenn also chat rumours, unification, feuds, and what’s happening next!
October 10, 2016
Two weeks ago, we ran our first-ever US event at Taylor St. Barista’s
Madison Avenue shop in New York and, today, we are super excited to release our
first video of our opening speaker: the incredibly inspiring Meister. Described
by Nick Cho as “a secular sermon”, there was no better way to kick off a day about
understanding bias and creating a more diverse industry than with Meister’s
look at what it means to be ambitious in coffee. Although it holds gems for
both employees and employers working in coffee alike, Meister’s thoughts on
ambition and management ring true to all non-traditional industries and
This, like all of the talks from NY, should be saved on one of your
devices somewhere indefinitely and referred to whenever you start to question
why you’re doing what you’re doing. We spent a few months with this talk as
Meister was preparing it, and we still glean something new from it every time
Photograph by Brian W. Jones from DCILY for Tamper Tantrum NYC.
October 3, 2016
Oh, look—it’s Tamper Tantrum Episode 64! Steve and Colin recap all
things New York: the incredible speakers who took to the stage, their
presentations, and of course, their shenanigans outside of the event. Naturally,
as do most episodes recorded without supervision, this podcast includes bullying
Jenn—repeatedly— as well as consistently inconsistent swerving into the incredibly
tangential realm of golf and football, some real audio gems, and general hilarity.
September 26, 2016
This week, we say “tot ziens” to our time with Barista
Guild of Europe at CoLab: Antwerp this past April: that’s right, it’s the
afternoon discussion featuring Dr. Marco Wellinger, Emma Sage, and Stephen
Morrissey! The topics cover everything from why the internet is dangerous (but
also awesome) to new research opportunities opening up as a result of the
SCAA/SCAE Unification, with more in between: the cyclical nature of trends, crowd-sourcing
data, whether or not you can try to meet multiple needs, why we need to start
promoting variety, cultural differences in coffee service and approach, and the
importance of an open mind.
Many thanks to our incredible speakers, the attendees of CoLab: Antwerp, and of course, the Barista Guild of Europe. Next stop: New York!
September 18, 2016
We may be one week out from our American debut (Sunday, September 25th
at Taylor St. Baristas on Madison Ave! Be there, or be trapezoid!), but it’s no
time to slack on the podcast. This week, we’re on No. 63 and Steve is joined by
former guest, fellow HasBeaner, SCAE Board Member, and long-time friend, Dale
Harris. Aside from a smattering of (somewhat inappropriate) inside jokes, they
incidentally (and, as it would seem, accidentally) take on some of the bigger
questions and conundrums facing the specialty industry today: how we underestimate
large chain businesses, the morality of equipment and wholesale pricing, the
most effective way to make positive change in the industry, and the opportunities
and challenges facing a unified specialty coffee organisation. Naturally, this doesn’t
stop them from tackling their own personal history, too—including why Gwilym
Davies is a hero, Dale’s questionable music selection, and Steve’s newest man-crush
September 12, 2016
This week, we’re stepping back a bit and revisiting the morning
speakers that joined us at Barista Guild of Europe’s CoLab: Antwerp this past
April, when Charlotte Malaval, Rob Berghmans, and Talor Browne took to the
stage to answer questions from the audience. The questions—and resulting
discussions—focused on management (both self-management as well as employee
management), expectations, and the lack of a one-size-fits-all solution for
looking after both your people and yourself when it comes to the coffee
industry. There are many ways in which we need to grow to become a “sustainable”
industry, but it’s encouraging and inspiring to see that this discussion has
continued beyond CoLab: Antwerp with an increased focus on asking ourselves
searching questions not only on how we can improve coffee or coffee quality,
but also ourselves in the process.
September 5, 2016
It’s No. 62 and all we can say is “no”—it turns out that putting Colinand Steve in the same room to record a podcast results in an abundance of puns,terrible accents, admissions of man-crushes, interjections of disbelief, andchats covering things here, there, and everywhere. Amidst the increasedsilliness, they wrap up on Steve’s bittersweet time in Bolivia, make a case fora yearly event to bring coffee folk together in Dublin, discuss the merits ofnewer roasting business models, Colin’s goal to gain a stone whilst he’s in NewYork (tweet @dublinbarista with your recommendations!), and dream about openinga tiny little shop in the south of France. Also: football banter, even thoughthey both readily admit that pretty much nobody in coffee likes football.Thanks, guys.
August 29, 2016
This week features the last speaker from our last collaboration with BGE this year at CoLab: Antwerp—the one and only Stephen Morrissey! Kicking off with a somewhat provocative title, “I’m a World Barista Champion and I don’t want to pay for your coffee”, Stephen’s talk is an engaging look at how our position within the industry impacts our perception of “good value” when it comes to coffee. Drawing on personal experience, Stephen’s talk is an incredibly honest—and humorous—reminder that we could all benefit to walk at least a mile in a consumer’s shoes before we try to sell them a transcendental coffee experience. We realise we’ve been bandying about the term “must watch” a bit recently—and we can only attribute this to the incredible speakers we’ve been lucky enough to bring on board—but we’re pretty sure you’ll not only benefit from but also enjoy having your eyes re-opened to what it’s like on the other side of the till.
Stephen Morrissey’s coffee career began in Rio Coffee Co. on Dublin’s Exchequer Street. He spent a few years training baristas and roasting at Bewley’s on Grafton St, while at the same time completing a degree in Music Composition at DIT. In 2008, Stephen moved to London to help open Square Mile Coffee Roasters and that year became the first Irish person to win the World Barista Championship in Copenhagen. This led to traveling the world visiting coffee farms, providing education on the merits of specialty coffee, and ultimately a new home in Chicago where Stephen began work at the renowned Intelligentsia Coffee. Over six years, his many duties involved overseeing the education department, store design, brand development, design, product development, events, marketing, and communications—skills that serve him well as Senior Creative Advisor for the Specialty Coffee Association of America.
Stephen has judged in national barista competitions spanning four continents and today serves on the Advisory Board for World Coffee Events, the governing body that produces events and competitions promoting specialty coffee. He is the inaugural chair of the Competitions Development Committee, a group charged with evolving the World Barista Championship format. Stephen was the co-founder of Coffee Common, a series of consumer-focussed educational events that originated at the TED conference in California. He lives in Chicago with his wife Jen, his son Gene, and their black lab Regis.
August 22, 2016
It’s Episode 61 and we’re switching things up! This week, Steve joins
us for what might turn into a new feature—an update on his trip to Bolivia,
recorded in the field. Inspired by Thompson Owen’s Sweet Maria’s coffee podcast
and Steve’s own weekly In My Mug video cast, this week’s episode part history
primer, part love letter, and part plea to keep Bolivian coffee alive--a
must-listen for any coffee professional who aspires to go to origin. No. 61
ends with a (not so) quick interjection from Jenn with updates on Tamper
Tantrum’s barrage of autumn events: New York City (September 25), Roaster Guild
of Europe Camp afternoon lectures (October 6-8), and Cup North’s Manchester
Coffee Festival (November 5-6). Have a listen and let us know if you’re a fan
of the monologue!
August 15, 2016
One of the best things about Barista Guild of Europe’s CoLab: Antwerp programmingwas undoubtedly the Wednesday morning session with SCAA’s Science Manager, EmmaSage, who lead attendees through a taste-buds-on deep dive of the World CoffeeResearch Sensory Lexicon. Whilst technology hasn’t developed to the point wherewe can share sensorial experiences via the technowebs, we can share with youEmma’s introduction to World Coffee Research, the International Multi-LocationVariety Trial, and the sensory lexicon they’ve developed to be able to be ableto objectively measure—and thus improve—desirable coffee qualities in a worldof climate change and increasing disease.
World Coffee Research—and the important work they undertake—is atestament to the positive power of collaboration. We hope you are inspired byEmma’s talk to continue to collaborate, whether at events like BGE’s CoLab orwithin the new unified specialty coffee organisation!
Emma Sage is theScience Manager at the Specialty Coffee Association of America (SCAA), whereshe promotes research, acts as the primary liaison between science andindustry, and serves as a scientific interpreter for coffee professionals. Inthis position, she has also investigated a variety of scientific topicsrelevant to the specialty coffee industry by way of original research projects,content for pathway classes, invited lectures, special reports and literaturereviews, and regular contributions to the SCAA Magazine. She also serves as theWorld Coffee Research Industry Liaison. She holds a M.S. in Botany from theUniversity of Wyoming, a B.A. in Ecology, and holds a post-graduate certificatefrom the Applied Sensory and Consumer Science Certificate Program at theUniversity of California, Davis. She has experience with a variety oflaboratory and field research projects in plant physiology, biology, ecology,enology, and climate change science which has given her a solid foundation toapply to coffee. She has always been committed to science education and isdedicated to acting as an effective resource for the specialty coffee industry.
August 8, 2016
This week’s episode serves as a strong contradiction to conventional
wisdom: meeting your heroes can be an amazing thing. In No. 60, Colin is joined
by none other than Paul Stack, Operations Director of Marco Beverage Systems
and current SCAE President, to reminisce about the filter coffee revolution, chat
about Paul’s past life as an industrial designer, query “interesting human
stuff”, and anticipate the results of SCAA’s vote on SCAA/SCAE Unification to
be released August 10. They’ve managed to pack an incredible amount of
thought-provoking discussion into sixty minutes alongside some, ehm,
extra-special descriptions making this one of those podcast episodes you really
just shouldn’t miss.
August 1, 2016
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,
July 25, 2016
From football banter to staff cost percentages and potato defect theories
to Machiavellian plans, Episode 59 is exactly what you should expect when Steve
& Colin record together. Also: a continuation of the gender equality
discussion, industry inadvertent sexism, Steve’s trip to Rwanda, recording woes, why 32.03 might be the actual answer to the universe, unification
speculation, the importance of tempo, and some sneaky tidbits about
our upcoming program in New York this September.
July 18, 2016
Talor Browne’s “Coffee, I love you but you’re bringing me
down” brings the topic of coffee professionals’ physical and mental health
directly to the forefront of our discussions about the future and
sustainability of the coffee industry. Despite the fact that there is a general
agreement that there are important things to consider, the unwieldy and
multifaceted nature of the topic—difficult to discuss generally, let alone in
an actionable way—has tended to stifle the conversation and left it at the
Talor’s CoLab: Antwerp presentation is a call for us to
re-open the discussion, no matter how uncomfortable or difficult it might be,
and to talk about the health of our people: there is “no one-size fits all”
answer, we’ll all need to pitch in to find solutions to a problem that will
impact the growth and maturity of our industry moving forwards.
The overwhelming response to both Talor’s initial survey
and subsequent presentation in Antwerp highlighted how important it is to have
this conversation, so we’ve helped to facilitate the continuation of the
conversation online: share your thoughts, join the discussion, and view the
survey results at COFFEE, I LOVE YOU BUT YOU’RE BRINGING ME DOWN.
Browne cut her teeth in the early days of what is now the heaving behemoth of
the Melbourne specialty coffee scene. Fortunate enough to have worked with Mark
Dundon from St.Ali to Brother Budan and Seven Seeds, then on to Market Lane and
just about every other notable bar in the city. In 2012, Paris beckoned and she
left her old life behind to team up with Coutume. That partnership was short
lived when she was offered a barista position in Oslo. Not
long after, she was promoted to head roaster. After 13 years working for people
she admires, Talor is now in the process of building a very different kind of
coffee roastery in Norway. She also happens to be a great cook.
July 11, 2016
Warning: considerable sweariness lies ahead. In No. 58, Steve & Colin provide their own recap and
dissection of all things alphabet soup that have happened in, around, and
following on from Dublin’s week as host city for World of Coffee 2016. This
week episode includes, but is not limited to (by any stretch…!), to some of the
following topics: emcee rules (and how to break them), an epidemic of
box-ticking, being thoughtfully dressed down, an exploration of morality, why
the team at 3FE are legends, tradeshow blues, an example of what happens when
you push your lackey too far, the recent flurry of online activity surrounding SCAA/SCAE
unification, and Colin’s newest crush(es).
July 4, 2016
Chances are, you’re not unfamiliar with the EK43
grinder—first seen being used as a coffee grinder in the 2011 World Brewers Cup
(Vienna) and then made a specialty coffee household name thanks to Matt
Perger’s 2012 World Barista Championship routine, the EK43 has been a hot topic
of conversation within the coffee industry and a familiar site both on the WBC
stage and in specialty shops ever since.
In our second video from CoLab: Antwerp, local Rob
Berghmans (Caffènation) shares his thoughts on the benefits of using the EK43
as their main espresso grinder as well as the workflow they’ve put into place
in order to maximise said benefits. This one is for all types: workflow geeks,
EK43 fangirls, Turkish burr skeptics, or even just into the thought-process behind
creating shop systems—get in!
Rob Berghmans founded Caffènation back in 2003 when the
current form of specialty coffee was still largely uncharted territory. Since
then, he and his team have been at the forefront of sourcing, roasting, and
serving excellent coffees from their base in Antwerp. Caffènation is involved
in many Belgian initiatives that push specialty coffee forward, working
constantly to “change the ball game” whilst creating a “second home” for their
customers, and have played host to the community-building Belgian Aeropress
Competitions since 2011. Their approach has proved to be popular, not just at
home in Belgium, but also abroad: Caffènation now has a second shop in
Amsterdam and exports a third of their roasting output all over Europe.
June 26, 2016
This week, we return to our roots: recorded the morning after the
Dublin WBC barista party, No. 57 is all about what went down this
week as 62 national champions took to the WBC stage and thousands of specialty
coffee professionals descended upon Dublin for SCAE’s World of Coffee show. We
could tell you more, but where's the fun in that?
June 19, 2016
It’s a happy accident that our first release from BGE’s
CoLab: Antwerp coincides with our opening speaker’s return to the World Barista
Championship stage. A well-known name amongst specialty coffee circles after
placing as a finalist last year at the WBC in Seattle, Charlotte Malaval is
carving out a remarkable career along a relatively new path for our industry:
as a free-lance barista.
In her Antwerp presentation, “Free-lance Barista: How to
exist within the global industry as an individual”, Charlotte considers the
pros and cons of the corporate structure—for businesses and baristas—that
pushes baristas into an independent status before sharing how she’s managed to
turn what could be seen as limitations into incredible opportunities for her
own self-education and advancement. This isn’t the presentation you think it
might be—it’s better—and it contains an important message for anyone working
specialty coffee, regardless of where you are on the chain.
began a degree in Cultural Anthropology before discovering coffee. She soon
found she had a real passion for coffee, and as she always does, she considered
her feelings and followed her intuitions: she left university to start working
in coffee, or rather, to start learning in coffee. Now working as an
independent barista, Charlotte is most well-known for her work on the
competition stage: she placed sixth in the world at the 2015 WBC in Seattle and
will return to the WBC stage again, this time in Dublin, to represent France as
their national champion.
June 13, 2016
It may have taken a little longer than we anticipated, but it’sfinally here! Remember that time when Steve went to Shanghai for the WorldCoffee Roasting Championship, had a chance to sit down with Andreas fromCropster, and promptly had a spectacular technical failure that meant there wasno record of the podcast ever having been recorded? This week, we’ve managed torecreate most of that magical moment with the help of t’internet!
No. 56 is all about the intersection of coffee and tech, the resultingmutual love affair between coffee and tech geeks, and the changes we’restarting to see—good or bad—as the two become more intertwined. There are somefascinating things that crop up in this conversation to take home and thinkabout a little bit more, regardless of whether you’re a bean-browner or abean-brewer.
Have more questions? Cropster will be hanging out at SCAE WOC booth H12next week as well as running infoand training sessions with Cloud Picker coffee—registration closes today(June 13), so you'll need to get in quick!
June 6, 2016
Our last video from CoLab: Paris is the afternoon panel discussion,
featuring Katie Carguilo, Morten Munchow, and Klaus Thomsen. Kicking off with a
heavily philosophical question—what drives you to keep going, within specialty coffee,
when the goal-posts keep moving?—this panel discussion is home to some
incredible gems from those on stage about the ethics of direct trade, fair
trade, and post-colonial trading structures, as well as innovation, genetic
modification of Arabica, and other research initiatives.
We had an absolutely great time at CoLab: Paris—thanks again to all of
our speakers and our host partners, Barista Guild of Europe and Frog Fight!
May 30, 2016
This week in No. 55: it’s like past, present, and future have alltangled into one… and it’s all Steve’s fault.* Episode the 55th starts out a little bit meta—whichrecent videos and podcasts are getting interesting feedback and what’s coming up next—butsomehow turns into an extreme example of verbal diplomacy when Steve drags Jennaway from the agenda and into his favourite kind of conversation (read: slightlycontroversial ones). Also included: more Dublin hints and tips for your trip toWBC this June, a tinder “how to”, holiday shenanigans, picky gingers, and unusualbachelor parties.
*It usually is.
World Coffee ThrowingCompetitor Registration is OPEN! Throw a kilo for a good cause (allproceeds go to Grounds for Health) and have some of that legendary Irish craicwhist you’re at it.
May 23, 2016
Calling all roasters, aspiring roasters, and general geeks! This week’s
video is an extra special panel discussion featuring three well-known roasters
from the program at BGE’s CoLab: Paris, each at different stages of building
their businesses, with significantly different approaches to roasting,
sourcing, and quality control. In this session, Wendelboe, Cataldi, and
Karlsson answer questions on everything from cupping protocols, growth vs.
quality, and water (thanks again, Maxwell!) to pricing structures, relationship
development at origin, skeletons in closets, gateway drugs, and branding—it’s
absolutely fascinating to see upon which points they agree and which they don’t.
This one is an absolute “must” for anyone keen on making green beans go brown!
May 16, 2016
One of our favourite results from what we do are the relationships we
build with speakers when we work together and the (often) resulting friendships
that come from getting someone up on stage and bringing their presentation to life.
This week, we’re joined by one such speaker/friend who took the stage in Dublin
way back when—Kas Ali from Waterloo Tea. Together, Jenn and Kas spend No. 54 taking
a look at just how much things have changed since then.
The relationship between the specialty coffee and specialty tea
industries is truly fascinating: in some ways, it feels like specialty tea is
leaps and bounds ahead of us—very few people dispute the difference between “tea
bag tea” and quality tea—but slightly behind in others. It’s particularly interesting
to see the specialty tea industry taking bits and pieces from specialty coffee,
most notably the use of a large competition (the World Tea Brewer’s Cup, taking
place for the first time this year in Dublin) and the creation of large,
membership-based organisations, to rally the industry together and make an
impact on the future of tea.
Want to get involved with the inaugural World Tea Brewer’s Cup? You
can find more information about the format here, or if you just want to jump
straight in, register here!
May 9, 2016
Although the title implies that Patrik Rolf Karlsson’s talk fromCoLab: 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 conclusions.
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 new comers 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 Aprilmorning in Gothenburg—he doesn’t remember anything about it, as most of usdon’t. He likes milk and people that are dedicated, not in words but with theiractions. He grew a beard and got interested in building organisations, startingwith coffee, but was disappointed with the lack of dedication in the industry.Patrik shaved his beard, moved to Berlin, and read and watched everything byMalcom Gladwell. Today he is part of the Five Elephant team as head ofroastery. He wants to be a part of reshaping the idea of what a modern coffeeroastery is.
May 1, 2016
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 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
April 24, 2016
It’s that time of the year where things ramp up and we all get busy, so
we’ll keep this week’s video short and sweet: the wine-in-hand banter session that
closed the proceedings of Tamper Tantrum Live at Cup North 2015. The conversation begins at an intersection of
coffee and alcohol before continuing on to the challenges of selling good
coffee in restaurants (and just plain, good coffee, period), before ending with
a quick lesson in the “I want what she’s having” school of sales. At the risk
of sounding hokey—oh, who are we kidding?—this short episode is a plate piled
high with food for thought!
We loved this year’s Cup North line up so much—coffee throwing
included!—that we’ll be back for another go-round this year. Details are still
very hush-hush, but you can follow along here and here for more info as it's released.
April 18, 2016
This week, continuing with an unintentional theme of “behind the
scenes”, we’ve managed to nab quiet legend Ben
Szobody. As Steve & Jenn chat with Ben about his former life as a
political journalist in the US, current role as project development manager at One Church Brighton and editor at Longberry Press, and future
ambitions, it becomes abundantly clear that No. 52 is all about the importance
of creating opportunities to make a positive social impact through what we do.
We’re assuming that you’re pretty familiar with one of Ben’s projects
in particular—the beautiful, impactful,
and long-awaited Longberry 2—but we’re hoping that this episode draws your attention
to one of Ben’s other projects, the UK’s
first-ever specialty coffee professional apprenticeship. An inspiring
program that has seen over 100 people trained* in its first year, Pro Baristas
is the perfect marriage of positive societal impact and market demands. We could
attempt to wax poetic about this program for paragraphs and paragraphs, but trust
us—it’s more impactful to hear about it from the man himself.
*Whist only 10 young people qualify for the year-long apprenticeship,
Ben has developed additional training that is available to almost anyone, from
light taster sessions for the homeless to provide activity and confidence to
intensive certificate courses for job hunters.
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when new things land.
We’re going to be live at Barista Guild of
Europe’s CoLab: Antwerp this
April 25-27th! Tickets are
currently available on their site, but going fast–get in before they go!
April 11, 2016
Grab your notebooks, kiddos, and get ready to hit the pause button lots! This one is a doozy, cramming three different exciting research projects from Morten Munchow’s CoffeeMind, the University of Copenhagen, and SCAE into 30 minutes: a sensory analysis of coffee brewed with different water, roasting defects, and cappuccino foam analysis.
We love presentations like this: yes, we know that this doesn’t really allow a great researchers to dig deeply into one specific project for hours and hours, but it does raise the profile of this kind of work so that you can follow up directly with Morten and Coffee Mind about whatever you fancy most.
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.