Episodes related to topic: top
Eric and Joe wish you a happy ‘Back to the Future’ day, and introduce a segment of follow-up. They talk about human genes and how caffiene is metabolized, the plunging price of commodity coffee around the globe, the science behind flavoring a pumpkin spice latte, and how some coffee drinkers use salt to mask bitterness in their brew.
There are twelve Keurig coffee makers for sale at Joe’s local Target. People love these devices, so what do we make of them? Eight years ago, Joe’s java journey started with two of these machines. How did Keurigs lead him to artisinal coffee? Eric and Joe debate the pros and cons of K-cups and evaluate what coffee drinkers they serve best.
Believe it or not, Eric has never had a Starbucks’ Pumpkin Spice Latte. So we sat down to have one of this year’s pumpkin-puree-infused recipe and give it our review while we cringe at the number of toxic artificial and “natural” ingredients Starbucks uses for their fancy beverages.
Joe returns from vacation in Panama City thirsty for craft coffee in Atlanta, so he gives a report of his first visit to Octane Coffee in Midtown. Also, Eric and Joe review Stumptown Coffee Roaster’s ‘brew kits’ intended for beginning to enthusiast levels of coffee prep at home and travel.
Craft coffee is unique to different parts of the world, even on the East and West coasts of the United States. Our guest, Nick Jesch from outside Portland, Oregon, discusses with Joe his expertise in all aspects of the coffee process: from dirt to the cup. As a dealer, Nick is experienced with a wide range of equipment, roasting and brewing methods, and so much more. Nick has stories to share about coffee farmers and successfully transforming mediocre beans into exceptional roasts.
This week on the podcast, Eric and Joe talk about Thrasher Coffee’s new decaf and espresso roasts, coffee bag packaging, and debate how much coffee drinkers are willing to pay for their coffee. There are two kinds of coffee customers. Which one are you?
This week on the podcast, Eric and Joe talk about one of the most perplexing issues of coffee: the ever complex number of flavors we taste from any variety of coffee bean. From floral notes to delicate spices, coffee can somehow taste like… almost anything edible and sometimes unedible! We explores the top nine categories of flavor and pick our favorites and shed light on personal experience with their taste testing specialty coffees.
This week on the podcast, Eric and Joe reveal a little known scientific fact: Coffee does not dehydrate you! And another myth to bust: “Coffee is bitter”. The guys look at the differences that acidity and bitterness make to coffee flavor profiles, and weigh how much the bitterness comes from roasting coffees.
Eric and Joe confront awkward social pressure at the coffeehouse counter. Do you have the guts to order what you want? Or are you afraid of what people will think of your fussy coffee beverage? Reuters report shows that most of us are so concerned that others are judging us that we order something we don’t actually want!
Joe Darnell and Reed Hash, a senior at University of Southern California in L.A., discuss craft coffee on the West Coast and in international travel. As a student new to and in love with handcrafted coffee, and with some experience with all things counter culture in college, Reed has field tested espressos, Americanos, coffee roasters, coffee brewers and more.