IKAWA: Interview with Andrew Stordy
New scientific paper: Passion and Profit in Coffee Roastery Business Models
Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold
Why Individual Organic Acids in Coffee are irrelevant
Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting
Coffee Science methodology Episode 12: Peter Giulianos's feedback
Aillio Bullet: Interview with the inventor Jonas Lillie
Coffee Science methodology Episode 11: Wender Bredie's feedback
Coffee Science methodology Episode 10: Tim Wendelboe's feedback
Coffee Science methodology Episode 9: Andrew Tolley's feedback
Coffee Science methodology Episode 8: Samo Smrke's feedback
Coffee Science methodology Episode 7: The SCA Cupping form
Coffee Science methodology Episode 6: Clean out the mess of 'subjectivity'
Coffee Science methodology Episode 5: Statistics
Coffee science methodology Episode 3: Simplicity with Occam's razor
Coffee science methodology Episode 2: Out of the cave with Plato
Coffee Science methodology Episode 1: The vision
Temperature Midway Point
CoffeeMind's new Flavour Wheel
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50 Tastes Of Gray
The Recipe with Kenji and Deb
Walk-In Talk Podcast
The Federalist Papers
Anne of Green Gables
Gastropod
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters