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Content provided by Ian Mikutel, March Rogers, and Darren Austin. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Ian Mikutel, March Rogers, and Darren Austin or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
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Better Coffee: Part 2
MP3•Episode home
Manage episode 271833923 series 2552122
Content provided by Ian Mikutel, March Rogers, and Darren Austin. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Ian Mikutel, March Rogers, and Darren Austin or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Show Notes
- 1:55 — We recap our conversation in part 1 about why coffee matters.
- 7:07 — Darren and March discuss Bulletproof coffee.
- 8:40 — Darren tells the story of how he first became interested in coffee and espresso.
- 13:22 — Ian explains the art of roasting coffee beans.
- 18:43 — The trade-off between acidity and bitterness.
- 20:58 — The chemistry of coffee roasting and the importance of drying out the beans.
- 26:26 — Ian explains how different coffee roasts are defined and how roasting coffee is a little like popping popcorn.
- 34:40 — The goal of a good coffee roaster and how they balance different flavors in the bean roasting process.
- 37:10 — The 5 stages of roasting coffee and what happens at each stage.
- 37:44— How sugar content is affected by the roasting process and what that means to the final flavor of the drink.
- 39:39 — The chemistry of caramelization and the joys of a good crème brulee.
- 43:01 — March finds some similarities between coffee roasting and aging whiskey.
- 43:59 — March introduces his new puppy, Leonard, to the YouTube audience.
- 47:10 — Acidity versus bitterness and how we taste the different flavors.
- 51:05 — Acidity versus aromatics and a short diversion to reflect on the taste of crayons. 🙂
- 54:00 — Ian previews part 3 where we do a live coffee tasting (also called a cupping).
Mentions
- 📖 Book: World Atlas of Coffee
- 📺 Documentary: Barista
- 📺 Documentary: Baristas
- 📦 Product: Library of coffee aromas
150 episodes
MP3•Episode home
Manage episode 271833923 series 2552122
Content provided by Ian Mikutel, March Rogers, and Darren Austin. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Ian Mikutel, March Rogers, and Darren Austin or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Show Notes
- 1:55 — We recap our conversation in part 1 about why coffee matters.
- 7:07 — Darren and March discuss Bulletproof coffee.
- 8:40 — Darren tells the story of how he first became interested in coffee and espresso.
- 13:22 — Ian explains the art of roasting coffee beans.
- 18:43 — The trade-off between acidity and bitterness.
- 20:58 — The chemistry of coffee roasting and the importance of drying out the beans.
- 26:26 — Ian explains how different coffee roasts are defined and how roasting coffee is a little like popping popcorn.
- 34:40 — The goal of a good coffee roaster and how they balance different flavors in the bean roasting process.
- 37:10 — The 5 stages of roasting coffee and what happens at each stage.
- 37:44— How sugar content is affected by the roasting process and what that means to the final flavor of the drink.
- 39:39 — The chemistry of caramelization and the joys of a good crème brulee.
- 43:01 — March finds some similarities between coffee roasting and aging whiskey.
- 43:59 — March introduces his new puppy, Leonard, to the YouTube audience.
- 47:10 — Acidity versus bitterness and how we taste the different flavors.
- 51:05 — Acidity versus aromatics and a short diversion to reflect on the taste of crayons. 🙂
- 54:00 — Ian previews part 3 where we do a live coffee tasting (also called a cupping).
Mentions
- 📖 Book: World Atlas of Coffee
- 📺 Documentary: Barista
- 📺 Documentary: Baristas
- 📦 Product: Library of coffee aromas
150 episodes
All episodes
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