Category: Arts:Food

Colin Harmon and Stephen Leighton Talk Coffee and host live talks from people in the coffee community.

May 9, 2016

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

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. 

Watch Now:
May 1, 2016

No. 53

In yet another completely unsupervised episode, Colin Harmon gate-crashes proper Dub (and First-Drafter) Ger O’Donohoe’s house to record this week’s podcast. What began as a walking tour audio guide of things to do whilst in Dublin for SCAE’s World of Coffee (June 23-25) quickly dissolves into piss-takes of the English, local attractions, and each other. Featuring more of Colin’s dulcet-toned singing and lines like “it will make you look like you’re peeing rainbows”, No. 53 is probably the best cultural preparation you’ll get in advance of this year’s 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. 

April 24, 2016

Cup North 2015: Banter

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. 

Watch Now:
April 18, 2016

No. 52

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. 

Want to get in on the action? Mailchimp subscribers get extra link goodies in their inbox 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

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

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. 

Watch Now:
April 4, 2016

Episode No. 51

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.

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. 

March 29, 2016

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

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.  

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:
March 21, 2016

Episode No. 50

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. 

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

March 14, 2016

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

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.

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:
March 7, 2016

Episode No. 49

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. 

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. 

February 29, 2016

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

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! 

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:
February 22, 2016

Episode No. 48

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. 

February 15, 2016

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

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. 


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.  

Watch Now:
February 8, 2016

Episode the 47th

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.

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

February 1, 2016

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

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!

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:
January 25, 2016

Episode the 46th

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!


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!


January 18, 2016

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

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,



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.


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

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:
January 11, 2016

Episode the 45th

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. 


January 4, 2016

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

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.


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.

Watch Now:
December 28, 2015

Episode the 44th

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. 


December 21, 2015

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

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.


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.

Watch Now:
December 14, 2015

Episode the 43rd

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


December 7, 2015

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

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.


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:
November 30, 2015

Episode the 42nd… and a half

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. 


November 23, 2015

Cup North 2015: “Fuck Cupping” | Colin Harmon

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.  

Watch Now:
November 16, 2015

Episode the 41st

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.” 



November 9, 2015

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

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? 

November 2, 2015

Episode the 40th

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. 


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

October 26, 2015

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

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:
October 19, 2015

Episode the 39th

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:
October 12, 2015

CoLab: Prague : Afternoon Panel Q&A

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:
October 5, 2015

Episode the 38th

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.


September 29, 2015

CoLab: Prague : Christopher H. Hendon

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:
September 21, 2015

Episode the 37th

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.


September 14, 2015

CoLab: Prague : Joanna Alm

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. 

Watch Now:
September 7, 2015

Episode the 36th

We've gone all out for solubility! This week, Steve visits Jem Challender of Prufrock Coffee for a face-to-face chat about Prufrock's "test roast solubility quality control protocol", which has sparked much conversation and debate about how science and sensory sit together in coffee.  

In addition to tackling some difficult questions about where responsibility lies (with baristas? with roasters?), Steve and Jem also discuss the early days of Monmouth, the Prufrock basement piano, and Prufrock's seedy beginnings alongside a shop specialising in "dignified erotica." 


This podcast has been brought to you through the support of Nuova Simonelli. Thank you! 

Watch Now:
September 1, 2015

CoLab: Prague : Adam Neubauer

Some of you may recognize Adam Neubauer from this year's World Barista Championship in Seattle--the 2015 Czech champion made it into the semi-finals with his presentation highlighting every part of the coffee's journey. Adam is also head barista of both the beautiful EMA Espresso bar and Café Lounge in Prague—our host city for the first-ever CoLab with Barista Guild of Europe.

Adam’s talk, “Barista as Psychologist”, is an incredibly engaging exploration of how concepts from the field of psychology can be used to improve baristas skills as well as customer experience. Covering studies from psychology heavy-weights Lieberman and Seligman as well as those more directly applicable to the coffee industry (Velasco, Jones, King, and Spence), this is a talk you won't want to miss, particularly if you spend any time behind bar! 

Watch Now:
August 24, 2015

Episode the 35th

This week, Steve & Col kick back on their respective couches at home as they work their way through recent Big Grill shenanigans, big travel plans, the African Fine Coffees Association’s Taste of Harvest program, and the start of a conversation about a recent trend in the conflagration of solubility with quality.

Also covered: sore thighs, paella pans, exciting plant stock producing tasty coffee in Malawi, building direct trade relationships in Africa, and the moral question involved when you buy coffee from countries with problematic government.

Check out photos from Colin’s bike ride and the Big Grill shenanigans by visiting his instagram account.


This podcast has been kindly brought to you by Nuova Simonelli. 

August 17, 2015

CoLab: Prague : Morning Panel Q&A

CoLab: Prague saw the return of the extended Q&A session to the Tamper Tantrum stage for the first time since the first-ever panels at World of Coffee Nice, 2013. We’re really not sure why there was such a hiatus with this feature—it always provides additional insight that we wouldn’t have gotten to otherwise!

This week’s video is the morning panel from CoLab: Prague with Chahan Yeretzian, Erna Tosberg, and Tibor Varady—Steve and Kalle dig further into their presentations after the barrage of information that was the morning session: where we’ve gone wrong with water profile recommendations, what it’s like to be backstage at the WBC, why some staff leave, and a big follow up on the science of extraction and aroma. Also covered: what it’s like to watch a barista comp from the outside of the competition niche, why baristas should be more humble with their pocket science, a few thoughts on how we could improve competitions, and ways in which we could collaborate as an industry to learn more about how coffee works. 

Watch Now:
August 10, 2015

Episode the 34th

This week, Steve and Colin return to an old, familiar format: just the two of them having all the (too?) honest chats. Podcast No. 34 covers several big announcements, Steve’s trip to Bolivia and Colombia,  Colin’s trip to San Sebastian, and the Cup of Excellence’s decision to shut down some of the competitions this year. 

Also included: a series of unfortunate comments about touching that can be turned into handy message alerts (“please continue to keep touching us, we really enjoy it”), sincere apologies from both Mr. Harmon and Mr. Leighton (one more sincere than the other), and very exciting news about the state of coffee farms in Bolivia. 


This podcast has been brought to you with the support of Nuova Simonelli. 

August 3, 2015

CoLab: Prague : Tibor Varady

We’re willing to admit here at TTHQ that we knew CoLab: Prague’s third speaker pretty well: a long-time friend and annoyingly intelligent guy, Tibor Varady is a former environmental lawyer turned owner of one of Hungary’s prime coffee destinations, Espresso Embassy, as well as a finalist in both 2013 World Brewers Cup and World Aeropress Championship.

Tibor’s talk is refreshingly candid and insanely useful to anyone wanting to either start or progress a career in specialty coffee. Speaking very frankly about how he reviews and interviews prospective candidates, Tibor offers a much-needed glimpse into the mind of many specialty coffee shop owners when it comes to hiring.

Curious about Espresso Embassy? You can find out more about Tibor’s shop here

Watch Now:
July 27, 2015

Episode the 33rd

This week, we step away from the hustle and bustle of all the fun happening with the specialty coffee community on the interwebs, turning our attention to something we should all focus on a bit more: understanding what happens at origin. With the help of good friend Alejandro Martinez of Finca Argentina in El Salvador, we take a look at what happens on the farm seasonally, what changes you might see on a farm that sells “specialty” vs. “commodity”, and how things are changing. Also covered: the ideal relationship between a farmer and a buyer, the impact of leaf rust on El Salvador, and biodynamic gnomes (or why you maybe shouldn’t stay at Ale’s house alone).

Ale had a slight complication with his microphone around 46 minutes in to recording, but just bear with us, it fixes itself within the minute. Baristas who talk about origin in competition without actually ever having been there: this podcast’s for you!
July 20, 2015

CoLab: Prague : Erna Tosberg

Our second speaker at the Barista Guild of Europe’s CoLab event is a familiar face to those on the competition circuit: Erna Tosberg, a barista and trainer working for roestbar Munster, represented Germany at the 2014 WBC. A passionate advocate for coffee education, she was also involved in the first-ever Barista Camp (Athens, 2014) as an AST and is responsible for Kaffeschule Munster, a coffee school associated with roestbar: “because the more people know about coffee as a product, the more they will appreciate high-quality coffee.”

In her talk, Erna poses a question that frequently crops up in our community: do we need barista competitions? Walking the audience through her perspective both as a competitor and as a trainer, Erna thoughtfully explores the positives and negatives of our current competition platform and lands on a very firm answer.

You can keep up with all of Erna’s work with roestbar here and her work with kaffeschule munster here.

Watch Now:
July 17, 2015

Gothenburg Short : David Veal

Earlier this week, we spoke with Ellie Hudson (SCAA) about some of the upcoming changes for the organisation as it begins to prepare for alignment with SCAE. Today, we’d like to share the SCAE side of the story—David Veal sat down with Steve in Gothenburg, not far from the excitement of the World Cup Taster’s Final, to talk about some of the exciting things SCAE launched in Gothenburg. Also covered: plans for Dublin’s World of Coffee, support for National Coordinators, and potential future locations for World of Coffee 2017-2019. 

July 13, 2015

Episode the 32nd

This week, we’re joined by the primary ambassador of SCAA’s educational program and a powerhouse of initiative, knowledge, community-building, and just plain getting stuff done: SCAA’s Director of Professional Development, Ellie Hudson. Covering everything from the alignment of SCAA & SCAE in the coming months to the future of the US Regional Competition program, Episode the 32nd offers a unique look at the other side of some of the stories we’ve been discussing the past few weeks. Also included in this week’s episode: Fritz Storm-isms, Doug Zell’s tenacity, the origin of the Gentle Giant joke, and the U.S.S. Badger.

You won’t want to miss this! Ellie has been on our podcast guest wishlist since the beginning of this year; we were so excited, this week’s recording scheduled twelve weeks in advance. For more information about the SCAA research that Ellie references in the podcast, click here.

July 10, 2015

Prague Short : Kim Staalman

In our last Prague short, Steve chats with SCAE Education Field Coordinator, Kim Staalman about her previous life as a barista, the Amsterdam coffee scene, and education at SCAE. Also covered: Ristretto horror stories, the importance of networking for baristas, and who would win in Anne Marie vs. Ellie.

July 6, 2015

CoLab: Prague : Chahan Yeretzian

Our first speaker at Barista Guild of Europe’s CoLab event could very easily be known as “the King of Coffee Geeks”: now the Head of Analytical and Physical Chemistry at the Zurich University of Applied Sciences, Chahan Yeretzian is a prolific coffee academic, having previously held various management positions with Nestle R&D, and has initiated the first-ever post-graduate degree in “The Art and Science of Coffee.”

Chahan’s talk to the attendees of CoLab: Prague is a rollicking journey through the sciences of water, aroma, and freshness in relation to coffee. This is one talk where there is a benefit to watching it recorded: there is so much information packed into Chahan’s time on stage—we’re probably using the wrong water, only 25-30 of the 1000 volatile compounds in coffee have a recognizable flavour influence, we’re sealing our coffee bags incorrectly—that we’ll all benefit from the ability to pause and take notes so that we can absorb the information presented.

You can keep up with all of the exciting work that Chahan is doing as chair of SCAE’s Research Committee here and find more information on his exciting post-graduate degree here

Watch Now:
July 3, 2015

Prague Short: Brian W Jones

We were excited to see former speaker Brian W Jones turn up in the audience of CoLab: Prague, so we nabbed him to have a quick chat about his experience in Prague so far, Supersonic Coffee, and the multi-roaster approach. Also covered: fried cheese, air stream trailers, instagram, and the coffee awesome podcast.

You can watch Brian W Jones' Asia talk here and check out supersonic's instagram feed here.

June 29, 2015

Tamper Tantrum episode the 31st

In this week's podcast, Colin and Steve chat Tim Williams' new role, Bluebottle's decision to wind down their wholesale business, and what might possibly be the biggest coffee-community internet kerfuffle since James Hoffmann killed crema: SCAA's decision to kill the regional competitions in the lead up to the USBC. Also covered: Steve's controversial take on SCAE's World of Coffee in Gothenburg, Cosimo Libardo's sage advice about how improve your business, and the saddest barista photograph ever seen.

Want to follow along with the kerfuffle? Check out the official announcement, the initial Sprudge article, Barista Magazine's blog post, the rebuttal from Sprudge, Nick Cho's blog, Trubaca's blog, James Hoffmann's blog, Heather Perry and Lorenzo's Perkin's comments on Fresh Cup, and the first signs of an SCAA backtrack. (Goodness!)

June 26, 2015

Prague Short: Masamichi ‘Sami’ Kaji

In this Prague short, Oslo Kaffebar barista Masamichi 'Sami' Kaji talks to Steve about his coffee career--spanning Tokyo, Toronto, London, Oslo, and Berlin--and the differences between these different scenes. Also covered: customers' expectations, limited German vocabulary, and Sami's recommendations for coffee in Berlin in order to understand the relatively young scene there.

Five Elephant | The Barn | Companion Coffee | Oslo Kaffebar