No. 61

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!

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CoLab: Antwerp: “World Coffee Research Sensory Lexicon” | Emma Sage (SCAA)

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!

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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. 

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No. 60

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. 

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CoLab: Antwerp: “Water for Coffee Extraction: Composition, Recommendations & Treatment” | Dr. Marco Wellinger (ZHAW Institute of Chemistry and Biological Chemistry)

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!

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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, Aim, Treat.” 

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No. 59

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.

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CoLab: Antwerp: “Coffee, I love you but you’re bringing me down” | Talor Browne (Talor & Jørgen)

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 periphery. 

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.  

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Talor 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.

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No. 58

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).

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CoLab: Antwerp: “EK43 as Espresso Grinder” | Rob Berghmans (Caffènation)

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! 

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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.

Watch Now:

No. 57

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?

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CoLab: Antwerp: “Freelance Barista” | Charlotte Malaval (Independent)

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.

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Charlotte Malaval 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.

Watch Now:

No. 56

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.

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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! 


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CoLab: Paris: Discussion Vol 2

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! 

Watch Now:

No. 55

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.

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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. ;)  

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CoLab: Paris: Discussion Vol 1

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! 

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No. 54

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.

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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

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CoLab: Paris: “Roasting for Competition” | Patrik Rolf Karlsson (Five Elephant)

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. 

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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. 

Watch Now:

No. 53

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 WBC.

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 fair city. 

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Cup North 2015: Banter

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. 

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No. 52

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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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!

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CoLab: Paris: “3 in 30: SCAE Research” | Morten Munchow (Coffee Mind)

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. 

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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. 

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Episode No. 51

April 4, 2016

For once, the rumours may actually be true: this week, after an epic technical failure in Shanghai, Jenn took the opportunity to hijack No. 51 with the help of legendary behind-the-scenes lurker, Julie Housh. Past-Chair of Barista Guild of America, former Competitions Coordinator of World Coffee Events, and current Executive Assistant to SCAA Director, Ric Rhinehart, there’s a good chance you’re familiar with or have somehow been touched by* Julie’s work, despite the fact that she tends to fly “under the radar.”

Together, they drag Episode 51 in a slightly different direction from the norm as they chat about backstage shenanigans, their mutual love of spreadsheets, barista guilds, unorthodox coffee career paths, career sustainability, the performance of gender in competition, the importance of allowing yourself to fail, awkward self-serving statements, and the current role of social media in the coffee industry.

*That’s what she said.

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Join us live for a seriously awesome lineup in Antwerp, April 25-27! Tickets are still available from Barista Guild of Europe, but going quickly. 

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Cup North 2015: “Water For Coffee?” | Chloe Callow

March 29, 2016

There’s no denying that water is a hot topic in the coffee industry right now, thanks to the work of Maxwell Colonna-Dashwood and Christopher Hendon on “Water for Coffee”, but is it necessary—or even desirable—to put systems in place to concoct the “perfect” water in every shop?

Chloe Callow (Bespoke Water, Pendred & Co) took the stage at Cup North 2015 to talk about basic water science, the different approaches to filtration she comes across regularly, and why you shouldn’t blindly implement everything you read.  

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Chloe launched the Bespoke Water division for Norman Pendred & Co Ltd in 2013 as a trial. The business is now going strong and supplies a large percentage of the specialty coffee industry with reverse osmosis equipment. Chloe’s real passion is writing, along with the social and community aspects of the coffee industry, which she satisfies as Associate Editor of Caffeine Magazine, as a sporadic contributor to London’s Best Coffee, and via her own blog

Watch Now:

Episode No. 50

March 21, 2016

This week’s episode starts off sounding much seedier than it actually is: Colin lured the second Tim of the coffee podcast triple crown, Melbourne-returnee Tim Varney, up to his room for a “chat.” Over coffee and “forgotten” pairs of stray underpants, Tamper Tantrum’s first ever guest co-host (Vienna, 2012) revives the banter: as they talk through Tim’s start in coffee to his current role juggling two companies (the World Aeropress Championship and Bureaux Collective), they reminisce together about Tim Wendelboe topless, the Stockfleth’s manoeuvre, terrible analogies, and snuggle nights with Klaus Thomsen.

Along the way, they also cover some serious stuff, too: the meteoric rise of the WAC, the drive behind the creation of the Bureaux Collective, and the supposed saturation point of the Melbourne market. No. 50 is chock full of blatant honesty and serious silliness—a fitting milestone podcast, if we do say so ourselves. 

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Want to get in on the action? 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

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CoLab: Paris: “Managing A Micro-Roastery” | Stéphane Cataldi (Caffé Cataldi)

March 14, 2016

Stéphane Cataldi, a self-proclaimed “dinosaur” of the specialty coffee world, offers a unique perspective on starting your own roastery: a product of two traditional coffee cultures (an Italian who grew up in France) at a time when google didn’t exist, Stéphane built his ground-breaking French roastery in his garage.

Using his background in telecommunications, Stéphane’s early internet business has grown considerably: as he walks us through his experience, he offers words of wisdom on opening a business the thoughtful way and maintaining your principles as your business evolves, including what might be our favourite gem, “the market doesn’t know what it wants.”

The story of Caffè Cataldi is one that we can all learn from and could use to reflect upon: Stéphane’s slow start and growth belies the barriers he’s worked diligently to break and shows us, really, the comparative ease of starting in coffee today.

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Stephane Cataldi, the roaster behind Caffe Cataldi in Brittany, was born in Alsace to Italian parents 40 years ago—coffee has always been a part of his life, but he really fell in love with it in 2000 and went on to start his own roastery (Caffe Cataldi) in 2009 after 11 years spent in the telco world, making the internet a reality in France. 

Cataldi, who started roasting with a Probatino and has since moved up to a Giesen W6, was the first French roaster to put the roasting date on the bag and sell COE in France. He was awarded the “Meilleur Torréfacteur de France” in 2010 and his coffees have since gone on participate, and win, several competitions in France and abroad (1st French Brewer’s Cup 2012; 2nd/3rd French Brewer’s Cup 2012, 2014; 1st Irish Brewer’s Cup 2015; 3rd French Barista Championship 2014).

Every business choice Stephane makes has been and still is driven by quality: since day one, he has only sold specialty coffee and continues to build direct trade relationships with farmers in order to better understand the challenges faced at origin. In 2015, joined by three friends, Stephane opened a roaster/shop in Paris, Hexagone Café.  

Watch Now:

Episode No. 49

March 7, 2016

To be honest, folks, we’re not even sure how to pitch Episode No. 49. It’s definitely a throwback to the early podcasts in more ways than one, so maybe we’ll go with that: this week, Steve & Col chat completely unsupervised about recent developments at Tamper Tantrum, including the upcoming CoLab: Antwerp and World Coffee Throwing Championship taking place this June in Dublin. Featuring all of the standard hallmarks of a Colin & Steve podcast, No. 49 features Hoffmann-heckling, jokes that won’t die, many expletives, football banter, and lots of misinformation. Also: celebrity coffee throwing, holding speakers hostage, coffee consultants, pocketbook science, the lack of interest in barista competitions, decoy podcasts, travel logs, way more googling than usual, and the dulcet tones of Colin’s singing providing a “professional” touch.

We hope you’ll forgive us and come back for Episode 50. 

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Want to get involved in CoLab: Antwerp? Complete Talor's survey on mental health in coffee here, purchase tickets here, or get a peek at The Barista League challenges taking place on Monday evening. 

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Cup North 2015: “Barista Attitude & Third Wave Shops” | Francesco Sanapo

February 29, 2016

Francesco Sanapo wears many hats: barista champion, coach, artdirector, trainer, Q-grader, roaster, shop owner. It is this last hat in particularthat drives Francesco’s presentation for Cup North, “Barista Attitude &Third Wave Shops”, and the one that most fascinates us: perhaps nobody knows,quite as well as Francesco and his staff, the importance of attitude whenserving customers a product that pushes their boundaries.

This talk contains what might be our favourite story about gainingcustomer trust, not only because it is complete with Italian hand gesticulationin the retelling, but because it is an extraordinary example of going above andbeyond with unexpected results. Francesco’s passion for coffee and hiscustomers is palpable as he walks us through what it takes to offer exceptionalcustomer care—we hope it inspires you to go above and beyond, too. 

*Unfortunately, Francesco's microphone was not anchored properly and occasionally slipped into his jumper, causing some static. Many apologies! 

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A familiar face on the WBC Stage, Francesco Sanapo is a three-time Italian Barista Champion, 2013 WBC Finalist, and competitor coach. If not in his internationally-recognized coffee shop, DittaArtigianale, based in the beautiful city of Florence, you’re most likely to find Francesco training and educating—he’s an SCAE AST and Q-Grader.

Francesco is also the art director of the first international talent show dedicated entirely to the world of top-quality coffee: Barista & Farmer, a one-of-a-kind, innovative project aimed at promoting coffee culture, from plantation harvesting in the countries of origin, through all the processing phases. 

Watch Now:

Episode No. 48

February 22, 2016

This week, we’re doing things a little differently--we invited Mat North to revisit his talk, “The Third Wave Has Stagnated”, in light of developments that have happened since his presentation at Cup North: James Hoffmann’s three-part post on the current state of specialty coffee, the release of the WCR Lexicon and SCAA Flavour Wheel, and Nick Cho’s comment that “when sounding smart is more important than being smart, we’re not in a lull, we’re in serious danger.”  

In true podcast style, No. 48 stumbles into several other philosophically-heavy topics (different ways of measuring success, career path expansion, prescribed learning vs. rote learning) and is dotted with little glimmers of inadvertent honesty. Also included: what it takes to put together the UKBC, competitor trends from last week’s London heat, increased interest in the Brewer’s Cup, and a new quick-fire round. 

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CoLab: Paris: “Beyond The Bar” | Katie Carguilo (Counter Culture Coffee)

February 15, 2016

Once we’ve solidified an event brief and reached out to speakers tentatively to check for availability, we usually get the question “but… what do you want me to talk about?” Whilst we usually have some ideas about what might go over well with an audience for a particular event, we’ve found that the best presentations are born from an exploratory chat about what it is that is currently inspiring, exciting, annoying, or even stumping them about their work or the current state of the industry—and, more importantly, that we end up in a very different place to where we started when we first approached the speaker.

Katie Carguilo’s talk, “Beyond The Bar”, is a prime example of this process: what could have been a talk on natural processing or the state of specialty in America became an open acknowledgement of career aspirations, hard graft, opportunities, and responsibilities of baristas who desire to move beyond the bar. Using her own thirteen years’ experience to frame the conversation, Katie’s talk is a must-watch for anyone seeking to further their development and career in coffee. 

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Katie Carguilo has spent the past 13 years in coffee first as a barista in DC, then barista trainer and Customer Support Representative for Counter Culture in New York City, and finally as Counter Culture's Quality Analyst for their roastery in Emeryville, California. She is also the 2012 United States Barista Champion. She prefers cappuccinos to macchiatos, hot dogs to hamburgers, thrift stores to department stores, and guinea pigs to any other furry creature.  


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Episode the 47th

February 8, 2016

We’ve got something super special for you this week: after Steve and Colin accidentally blundered into a realm of cleverness and research on the last podcast, we received an incredible mail from Hanna Neuschwander of World Coffee Research that filled in some of the blanks… and led to even more questions. We said we would follow up on the WCR Sensory Lexicon and the SCAA Flavour Wheel this week, but my goodness, not even we thought it would be this thorough!

In No. 47, Hanna joins Steve and Jenn to discuss the many reasons for poor taste differentiation between varieties and the potential impact of the current—and future—WCR sensory lexicon(s) on the coffee industry. Fuelled by a mass of recent writing on the subject, we deep dive into three major research projects driving towards a brighter future of specialty coffee, how the lexicon makes this work scientifically possible, and what future versions of the lexicon could look like.

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You can download the WCR Sensory Lexicon here or read their five-part blogpost here. Tom Owens, Peter Giuliano, and Nick Cho have also written about the Sensory Lexicon and SCAA Flavour Wheel in a fair amount of detail.

Find more information on the research initiatives discussed on this week’s podcast here: Genetic Diversity of Arabica, Genetic Verification Program, F1 Hybrids, Colombia Sensory Trial

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Cup North 2015: “Challenging The Way We Brew Coffee For The Better” | Gordon Howell

February 1, 2016

Here’s one for you, brew geeks: tucked in among the Cup North talks that tackled service, communication, and innovation, Gordon Howell’s “Challenging The Way We Brew Coffee For The Better” is a staunch—dare we say confrontational?—look at how we are currently brewing coffee and why it needs to change.

There have been some mutterings and murmurings about the age of the brewing standards we use around the edges of Tamper Tantrum for quite some time (David Walsh, Mike Strumpf), but this is the first time anyone has tackled it head on for their presentation. We hope Gordon’s thorough approach to examining this subject inspires you to think before you brew!

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Gordon, along with his wife Marie, owns and runs four businesses in York that are all geared to his love for quality coffee, beer and spirits: Harlequin coffee and tea house, The Attic, Attic by night, and the Northern academy of Coffee. He’s incredibly active on the world competition scene, having represented the UK in both the 2015 WBrC (7th Place) and the 2013 WCIGS (3rd Place) as well as acting as a sensory judge in the UKBC (2013 & 2014) and UK CIGS (2014 & 2105). As an SCAE AST in the dark arts of barista skills and brewing, Gordon mainly focuses on a one to one tailored approach geared to helping other coffee professionals gain intermediate and professional accreditation

His wealth of experience in the world of speciality coffee from the day to day operation of running a coffee shop to competing, judging and teaching at the highest level is complemented by his training in hospitality management (BSc) and export management (MSc). He also assists WCE with competition development as well as being a Dalla Corte Pro.

Watch Now:

Episode the 46th

January 25, 2016

After a somewhat shorter estrangement than that which occurred between No. 35 and No. 42.5, the boys are back again: No. 46 sees Colin & Steve return to their rambling, tangential selves as they recap the busiest time of the year, Steve’s travel, and some recent releases (mostly circular) that are prompting some similarly circular conversations amongst coffee folk. 

Also included in this week’s banter a how some things never change, a newly discovered varietal, biggest café pet peeves, upcoming mischief in 2016, whether or not there’s a correct way to use a poster, and poorly executed segues.

Want to get in on the podcast action? Send in any questions, comments, harangues, and/or notable mistakes made in this week’s episode to hello{at}tampertantrum{dot}com and we’ll include them in No. 47!

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Want to see or hear more? Every week, we include links to some of the things referenced in podcasts and talks to our mailchimp subscribers--get in and keep up with the conversation!

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CoLab: Paris: “Soil Biology” | Tim Wendelboe (Tim Wendelboe, Finca El Suelo)

January 18, 2016

Over the years, we’ve seen quite a few different styles of speaker presentations: those that share a particular experience or paradigm; those that ask provoking questions (some with potential solutions, some without); the presentation of finished research; those that offer a glimpse of new work, still in progress. Whilst each is valuable in their own right, there is something undeniably special about seeing new ideas put into practice without any certainty as to the outcome: these presentations offer us the opportunity to not only become a part of the speakers’ journey, but also—once the work has been completed—as a later snapshot of the learning that has taken place.

This week’s release, “Soil Biology” by Tim Wendelboe, falls into this latter category of presentations: Tim shares with us his journey to understand and apply Dr. Elaine Ingham’s concepts of soil biology, biological farming, and thermal composting to his farm project, Finca El Suelo in Colombia. Regardless of how these concepts positively or negatively impact Finca El Suelo’s production in the coming years, it is inspiring to see a barista accepting responsibility in creating a plausible future for quality coffee: “I have a lot of crazy ideas that might or might not improve the coffee quality, but I am not willing to ask the farmers I buy from to risk their income and coffee in order to test and experiment for me” (Tim Wendelboe to Leif Haven, Eater.com).

 

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During his eight years with Stockfleth’s in Oslo, Norway, Tim Wendelboe went from shop barista to manager, growing sales as well as the staff’s coffee knowledge at one of Stockfleth’s three shops, to their head of quality and training, running 6 stores together with his friend and colleague Alexander Scheen Jensen. It was during his time at Stockfleth’s that Tim, in 2004, after placing second in the World Barista Championship in both 2001 and 2002, was crowned World Barista Champion. He is also the 2005 World Cup Tasters Champion.

In July 2007, Tim started his own espresso bar, training centre, and micro-roastery at Grünerløkka, in Oslo, called Tim Wendelboe, where he imports, roasts, and sells high quality coffee. The company aims to be among the best roasteries in the world. Although this is not measurable, Tim Wendelboe won the Nordic roaster competition in 2008, 2009 and in 2010. The company currently sells coffee to around 50 cafes and restaurants in Norway and also around the world.

In 2009, Tim wrote and published a book in Norwegian based on his direct trade experience; “Coffee with Tim Wendelboe”, which gives the reader an introduction into how quality coffee is produced, roasted, and brewed, has since been translated into Korean, English, Mandarin and will be available in Japanese shortly.

Tim also published the book ”Finca Tamana” in 2013 about his ongoing work and relationship with the coffee producer Elias Roa and his farm Finca Tamana.


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Want to see more? Click the links to keep up with Tim Wendelboe’s shop and roastery (Web, Facebook, Instagram, Twitter) or Finca El Suelo (Instagram, Twitter). We also recommend “Why Did World Barista Champ Tim Wendelboe Buy a Coffee Farm in Colombia?” by Leif Haven on eater.com.

Want to hear more? Other talks that present new work include David Walsh’s “My Unholy Comminution” (wet grinding; Dublin 2011) and Christopher H. Hendon’s “A Taste of Physics” (CoLab: Prague 2015). 

Want to learn more about soil biology? Tim recommends checking out the work of Dr. Elaine InghamJeff Lowenfels“Symphony of the Soil”, and information provided by the USDA/NRCS.

Watch Now:

Episode the 45th

January 11, 2016

This week, Steve sits down to chat with an old friend in El Salvador— No, we know what you’re thinking, and it’s not a bucket of Pollo Campero (although we’re sure he considered it). It’s newly-titled Director of Coffee at Viva Espresso in San Salvador and superstar World Barista Champion coach, Federico Bolanos!

Episode the 45th initially takes us back to the golden age of coffee blogs, books, and forums, when Federico—after hating and dismissing coffee for years—decides to give it another try for a girl (his now wife, Lily Pacas, 2008 Salvadoran Barista Champion; Café Tuxpal), landing him in a long-time love affair with learning everything he can about coffee. From there, Steve and Federico embark on a discussion of WBC, coaching, non-insular teamwork, and a once-unspoken-but-now-not-so-secret frustration with the current competition format before finishing with some interesting thoughts on the benefits of consolidating businesses. Also covered in this episode: the biggest mistake competitors make in preparing for competition, stalking coffee people, WBC trends over the  years, why Federico wasn’t to be seen at last year’s WBC, and how bigger is sometimes better. 

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Cup North 2015: “The View of a Sommelier” | Laurent Richet

January 4, 2016

For Tamper Tantrum, 2015 was all about honing all of the really interesting and successful things we’d done in the past—back when TT was a side project—and making it stronger and better as we grew into a stand-alone venture. Nowhere is this more visible than 2015’s event in partnership with Cup North, where we brought some new things to the table (*cough*, coffee throwing) as well as reprising some older ideas that really struck a chord in previous years.

Many of us openly acknowledge, in a way that is ironically true to form, that our community often functions as a bit of an echo chamber. In the interest of bringing new ideas to the table, we returned to an old goal of ours from way back in 2012—to include, where possible, one speaker from a different industry that had a some overlap with our own. It was with great pleasure and excitement that we were able to bring Master Sommelier and Crew Cup recipient, Laurent Richet of Restaurant Sat Bains with Rooms to speak at 2015’s Cup North event.

Whilst there are disagreements as to whether or not it is a worthwhile exercise to emulate other industries exactly*, there are definitely some questions to be asked and answered when looking at the comparative success of the wine industry in raising awareness of their product with the average consumer. In his talk, Laurent lays the groundwork for a better understanding of the similarities and differences between the wine and coffee industries, explains the structure of wine’s sensory- and service-based accreditations, and explains the framework sommeliers use to taste and evaluate wine before offering some thoughts on what we, as coffee professionals, can do to achieve better consumer awareness.

*See Mat North’s 2015 Cup North talk for a strong argument against employing other industries’ paradigms.

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Growing up in the Loire Valley, Laurent Richet attended the catering college in Saumur where he passed his Sommelier exam. After finishing his exams, Richet went on to work at some prestigious hotels including ‘La Reserve de Beaulieu’ in Beaulieu sur Mer, ‘The Hotel de Paris’ in Monaco, ‘Celtic Manor Resort’ in South Wales, ‘The Breakers Resort’ in Florida, USA, ‘Hotel TerraVina’ in the New Forest and now Restaurant Sat Bains with rooms in Nottingham.

During his career, Laurent has had the pleasure of working with incredibly talented and knowledgeable people who have motivated him in wanting to be the best he can be. All of his hard work paid off in 2010 when he won the Gastronomy Team of the Year competition and 4 years after starting the Master Sommelier, passed its final level, also gaining the Crew Cup.

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Episode the 44th

December 28, 2015

Well, now. The similarities are astounding: clocking in at just over one hour and thirty minutes, the return of the (anti-)hero, adoration for a much-loved mentor, a feisty rebellion, a logical robot that inspires both love and hate… Yup, Episode 44 is none other than “Return of the Cho”. It also happens to be the 2015 Tampies!

This week, Colin invites first guest of this year’s podcast reboot, Nick Cho of Wrecking Ball Coffee in San Francisco, back up to the mic to talk about all things 2015 and to help identify those who are taking active steps to move our industry from the realm of “specialty coffee” to that of “progressive coffee”, for better or worse. Join them as they romp through tangential systems of thought, including: mergers and acquisitions, cultural differences, the current state of coffee, the barista power shift, and the usefulness of innovation. Also covered: the-incident-which-shall-not-be-named, the state of the WBC, accidental and/or intentional waggling, the proliferation of the talk platform, gender imbalance, Geoff Watts vs. Peter G, James Hoffmann’s hair, and more. 

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CoLab: Paris: “Ensuring Coffee’s Future” | Klaus Thomsen (The Coffee Collective)

December 21, 2015

This week, as a special Christmas treat, we are jumping the gun a little bit and sharing an incredible call to action from The Coffee Collective’s Klaus Thomsen from CoLab: Paris. We’re sharing this now for two reasons: (1) we’re hoping that with the holiday break, you’ll have the time to watch it from start to finish in one go , so that you can really let it sink in and (2) this time of year is all about reflecting on the past year and planning for the future. We’re sincerely hoping that you’ll take Klaus’ message into account when you’re making those New Year’s resolutions.

We’ve made absolutely no secret that we’ve been asking Klaus to come and speak at a Tamper Tantrum since its very inception, and we think it has been worth the wait to get him up on stage—this presentation highlights one of less-talked about challenges facing the continued production of quality coffee and offers some solutions as to how we can take strong steps to improve our collective future.

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Klaus Thomsen first picked up a portafilter in 2001 in London. Shortly after returning home to Denmark, Klaus won the Danish Barista Championship in both 2004 (placing 3rd in the 2004 WBC) and 2006, when he went on to win the World Barista Championship.

In 2007, he joined with Peter N. Dupont, Casper E. Rasmussen, and Linus Törsäter to open The Coffee Collective. Now, as both Co-Owner and Director of Sales, Marketing, and Barista Education, Klaus helps to grow the team of/with 30 baristas working at The Coffee Collective’s three shops (Jaegersborggade, Torvehallerne, and Godthåbsvej). To follow along with all of the cool things happening at The Coffee Collective, check out their instagram, facebook, or website.

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Episode the 43rd

December 14, 2015

From his initial plan to move to France and cook—despite not really having extensive experience in the kitchen or even a food blog—Tim Williams has ended up on a remarkable career path in coffee. So remarkable, in fact, that one could almost argue that Tim is the “Forrest Gump” of coffee, someone who appears at seminal moments in specialty coffee history: Flat White in 2006, Intelligentsia Venice in 2009, Penny University in 2010… the list goes on.

We managed to catch Tim for No. 43 quite literally right before he leaves London to return to Australia for a new chapter in his coffee life. Using Tim’s experience as a structure within which to explore important ideas, Colin and Tim chat about on working environments, service, management, traditions, and what it means to be out of your depth. Also covered: how some of our current messaging lends itself to an awful, ambiguous grey area between what we want the customer to do and what they’re technically allowed to do, why owning a coffee shop is really just parenting on a different level, Tim Varney’s pining, and skeletons in Square Mile’s closet.

Follow along with Tim’s newest chapter on his website, instagram, or twitter

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Cup North 2015: “The 3rd Wave Has Stagnated” | Mat North

December 7, 2015

Unless you’re located in the UK or happen to be a fan of beautifully printed tiny books (Coffee - A Modern Field Guide), chances are you’re not super familiar with the very clever man that is Mat North, despite his extensive background in all things coffee.

After over a decade in coffee, Mat has experience within the full gamut of the “brown” side of the industry: he’s worked in both specialty shops and chains as well as consumables and engineering. Two years ago, Mat opened Full Court Press, a small specialist multi-roaster coffee shop in the heart of Bristol, known for its excellent customer service. His team’s ability to articulate their extensive knowledge in an approachable way that has ensured Full Court Press not only serves exceptional coffee, but has sparked an interest in specialty coffee among their customers.

Mat’s Cup North talk is a short and sweet look at the importance of context and feedback, on both sides of the counter, in not only growing consumers interest in specialty coffee, but in our own work. Mat gets meta, referencing recent statements and conversations dominating the coffee twittersphere, and demonstrates a beautifully crafted baseball metaphor as to how best we can “get out of the umpire’s way”.


NOTE: Due to some unfortunate interference with our wireless microphone, Mat's conclusion was horribly muffled. We're in the process of adjusting the audio file as best we can to compensate for the interruption, but in the meantime, we want to share a transcript of Mat's final thought before the Q&A (currently missing), as it's incredibly important:

If we give them the context, they can enjoy it better. It’s a silly one [the metaphor], but I quite like it. 

Let’s come back to this, just quickly. We’ve not stalled--we are evolving, maturing as an industry.

How we deal with this maturation comes from how we communicate: if we communicate properly, with the right feedback, with the right context, we’ll become a mature industry.

Laurent, who is going to talk later, is involved in wine. We shouldn’t be imitating sommeliers, that’s their context!

We shouldn’t be imitating bartenders, that’s their context!

We’ve tried to move too far away from what we knew within the industry from the second wave, we’ve overreacted and we’ve become this new, confused way of looking at coffee.

We need to be brave enough to find our own style of service and through context, we can help everyone communicate better.  Thank you.

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Want to hear more? Mat references talks by James Hoffmann (Asia 2014) and Brian Jones (Asia 2014). Cosimo Libardo, another clever coffee guy that Mat references, gave a talk at our first-ever Tamper Tantrum

Watch Now:

Episode the 42nd… and a half

November 30, 2015

We hate to break it to you: the rumours aren’t true. Despite the fact that they haven’t been on a podcast together since No. 35, Colin and Steve haven’t had a massive bust-up—their schedules have just been at odds.

Episode 42.5* sees them finally reunited, as they quickly catch up on all that happened during their time apart-- New Zealand & Australia, Host, Manchester, Paris, new purchases—whilst expanding on more important ideas and questions captivating the specialty coffee community today. Among these are: expectations vs. expertise, Colin’s terrible affliction (“resting disinterested face”), how to accidentally electrocute your employees, napkins vs. brownies, “fuck cupping”, workflow, and more.

*Don’t mention the war. Or Episode 42. 

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Cup North 2015: “Fuck Cupping” | Colin Harmon

November 23, 2015

It’s been quite a whirlwind these past two weeks—UK National Coffee Throwing Championship, Cup North, and BGE’s CoLab: Paris—but after three very successful events, we’re back in the post-editing chair and ready to share some of what’s been said.

First up from Cup North is none other than 3FE’s mad-ideas man, Tamper Tantrum co-founder, and all around gentle giant, Colin Harmon with his twitter-sourced talk title, “Fuck Cupping.” Described as “an exploration of cupping as an appropriate process, and the silly metrics we use in coffee shops”, “Fuck Cupping” is an eye-opening look at the cupping protocol, its use in shops, and what it means to be innovative in general.

We don’t really have much to say other than that, really. This is Colin’s third talk at a live event and it’s just as much of a mic drop as his presentation at the first ever Tamper Tantrum in 2011.  

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Episode the 41st

November 16, 2015

On this week’s podcast, we are joined by a long-time listener and one of our CoLab: Prague speakers: the  CEO of Drop Coffee, Joanna Alm. Episode No. 41 (not the 41st) features a recap of all things Cup North, a discussion of recent changes at Drop, the Swedish/Nordic specialty coffee scene, and last week’s Nordic Roasters Forum. Also covered: a new metaphor for coffee roasting, a beginners guide to the Swedish language*, the burgeoning European Roaster’s Guild, and a few thoughts on why we’ll still be in Paris this week for Barista Guild of Europe’s CoLab event.

*Including the ever-important phrase, “skölpaddan bär en gul hatt.” 

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From the catacombs: David Nigel Flynn, “Jus de Chaussette” (2012 Vienna)

November 9, 2015

After a successful jaunt up to Manchester for the UK National Coffee Throwing Competition and Tamper Tantrum Live at Cup North this weekend, our attention has turned fully to Paris. Known for its food, wine, and café culture, Paris’ specialty coffee culture has gone on a very visible journey from having a practically non-existent specialty coffee scene, the early development phase, and the point at which Paris was recognized, on an international level, as having a specialty coffee scene.

Today’s talk from the catacombs is a truly fascinating one, offering a snapshot of the Parisian specialty coffee scene in 2012, right around the time it was starting to gain traction. David Nigel Flynn’s talk, “Jus de Chaussette” (“Sock Juice”), looks at the French culture of taste and of tradition, why specialty coffee is so hard for the French to swallow, and ways in which specialty coffee shops can frame the conversation in the way that doesn’t make traditionalists defensive. There are some real pearls of wisdom in this talk that, despite the fact that it is directly tied to a specific time and place, are still incredibly relevant to our discussions of specialty coffee today.

We’re excited to bring this talk back for two reasons: (1) we’re planning on visiting a tonne of shops next week and want to see how much of an impact the introduction of “Jus de Chausette” has had on the French specialty coffee scene and, (2) it’s making us ask ourselves, in light of recent and plentiful conversations about third wave stagnation, how much have we actually progressed since 2012? 

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Episode the 40th

November 2, 2015

This week—in a special Halloween/HasBean Birthday reimagining of No. 40, complete with the spooky (somewhat) disembodied voice of Jenn—we are joined by a guest we’ve been trying to get onto the podcast since April this year: an overachiever of the highest degree, holding not one, not two, but three highly-demanding coffee jobs—the one and only Roukiat Delrue.  Rouki’s experience growing up in a producing country, partnered with her positions as Q Services Manager with the Coffee Quality Institute and National Bodies Manager for World Coffee Events, gives her a completely unique—and extensive—perspective on all things coffee.

Episode 40 covers everything from coffee auctions to colour conflicts whilst head-judging and from Anacafe to Q updates, with much more in between, as we make the most of our hour with the coffee industry’s most beloved “Rouki-pedia”. We also revisit the head-judge industrial complex, first discussed in No. 23 with Nick Cho, as well as the highly-contested “women in coffee” discussion (which Steve has promised to give up if someone finally invites him out for breakfast) and Steve’s desire for a new cupping form. 

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This podcast has been brought to you through the kind support of Nuova Simonelli--thank you! 

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From the catacombs: Paul Stack, “Innovation is Stupid” (Dublin 2011)

October 26, 2015

As we draw closer to our November events, we’re jumping back in time to revisit some of our favourite talks from the early days of Tamper Tantrum. This week, we want to share a talk that is still as fresh and relevant as it was when it was first delivered at the inaugural Tamper Tantrum Live from the bowels of the Twisted Pepper: Paul Stack’s “Innovation is Stupid”. Paul’s talk, superbly-delivered despite some technological teething issues, is a paradigm-shifting look at how we currently innovate, why we’re doing it wrong, and what we can do to bring play time (and thus worthwhile exploration) back to our weekly work. #evenredheads

Watch Now:

Episode the 39th

October 19, 2015

To make up for his extended absence from the podcast, Steve is joined, on a special videocast filmed in the HasBean Roastery, by none-other than the distinguished Erwin Mierisch of the legendary Fincas Mierisch. In Episode 39, Steve and Erwin walk through the history of the Mierisch family and farms and Erwin’s experience working in coffee thus far, before ending with a serious and thoughtful discussion about recent Cup of Excellence changes.

Also covered: what happens when governments step into coffee farming, Intelligentsia’s producers forum, Dr. Mierisch’s hobbies, Steve’s misbehaviour at multiple COE juries, family coffee jobs, the impact of exchange rates on buying and contracts, when cost-cutting measures taint entire lots from competition, and how El Salvador are working to find COE-replacement using Finca Mierisch’s auction platform.

As operations manager for COE from 2000 to 2011, as well as overseeing multiple farms in Nicaragua and Honduras, Erwin’s experience is vast—we could have kept chatting with him for days—but this is a great introduction to green buying, building relationships, and the history of COE: this is one you really shouldn’t miss. 

Watch Now:

CoLab: Prague : Afternoon Panel Q&A

October 12, 2015

CoLab: Prague was host to two extended Q&A panel discussions—a popular feature that hadn’t been seen since the days of WOC Nice in 2013—which always provide additional insight that we wouldn’t have gotten to otherwise!

This week’s video is the afternoon panel from CoLab: Prague with Adam Neubauer, Joanna Alm, and Christopher Hendon. Hosts Steve and Kalle kick off a somewhat free-wheeling discussion, staring with the coffee culture in Prague, that takes us through a myriad topics we touched upon but didn’t dig into earlier: the best ways to communicate delays to customers, coffee shots, the popularity (but seeming lack) of batch brew in shops, and why coffee research is a great use of government funding.  Also covered: the barista’s tool box, the all-important barista/roaster/farmer feedback loop, why water is still important, blends, sequencing the coffee genome, and ways in which we could continue to strengthen our coffee knowledge as a community (including a large-scale experiment, since started by Chris!). 

Watch Now:

Episode the 38th

October 5, 2015

This week—fuelling rumours of a massive bust-up—Colin is joined by none-other-than his mirror image, Nick Clark of Flight Coffee (NZ is the Ireland of the Southern Hemisphere, get it?), as they discuss everything from Nick’s humble beginnings as an NZ milkmaid to Flight’s future plans. During this delightful romp through Nick’s coffee career, the pair cover the difference between the NZ and AUS coffee cultures, the biggest mistake you can make when you finally branch out on your own, and all about what it means to be labelled a “hipster café”. Also: what it’s like to do business with your best mate, consumer confusion about coffee roasters, and the ever-popular #coffeewormhole.

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http://www.nuovasimonelli.it/en/

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CoLab: Prague : Christopher H. Hendon

September 29, 2015

Christopher H. Hendon is quickly becoming a well-known name within the world of specialty coffee, despite his lack of time behind a coffee bar: as a computational chemist, with special focus on applied chemistry and physics, he works closely with Maxwell Colonna-Dashwood to interface with the industry to solve real-world problems relating to coffee extraction. He attained his BSc Adv. (HONS) from Monash University, Australia (2011) and PhD from University of Bath, United Kingdom (2015), and now holds a post-doctoral position at the Massachusetts Institute of Technology, studying the physical properties of new materials for catalysis, energy conversion and electrical conduction.

Chris’ talk, “A Taste of Physics”, was a rollicking introduction to the world of physics through the lens of one of coffee brewing’s many variables: grinding distribution. Featuring newly-conducted and as-yet unpublished research, this presentation also touches on how experiments are constructed and why we need more of them in coffee. Most excitingly, this talk and the subsequent conversations during social events at CoLab: Prague has since led to a call for baristas to contribute to a large-scale data set, presented by Chris at BGE’s Barista Camp in Riccione.

Chris and Maxwell have recently published a book, “Water For Coffee”, featuring some of their research together—you can find more information here!

Watch Now:

Episode the 37th

September 21, 2015

We might have gone meta—this week on the podcast, Colin is joined by none other than Tamper Tantrum’s Wilson, Jenn Rugolo. Podcast No. 37 is features fond reminiscence of the early days at 3FE and Tamper Tantrum, how we misuse numbers, the importance of play in learning, and an extended meditation on the supposed fourth wave and how it might appear.

Also covered: how much we love Peter G, when arguments on the internet are only about winning, Colin’s inability to remember things, the need for a service-led design in coffee qualifications, and the difference in the ways we show empathy and compassion behind bar.

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CoLab: Prague : Joanna Alm

September 14, 2015

Joanna Alm is definitely a name you should know if you work in specialty coffee-- after running a coffee bar in Oslo for a few years, she 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. If you're not familiar with Drop, you might recognize Joanna from World Coffee Roasting Championship: she won the Swedish Roasting Championship two years in a row, placing 3rd (2014) and 2nd (2015) at the worlds.

Joanna's talk, "Espresso: Letting the origin speak from the cup", is all about her vision, for both roasters and baristas, to work with coffee in a way that keeps the most possible tasty flavours in the final cup. A strong argument for moving away from roasting for brew method so that we can better focus on showcasing what is inherently present in the quality of the green bean, Joanna's talk offers a look at the vision driving one of specialty coffee's most well-known and respected brands. 

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