A podcast revealing the extraordinary stories hidden in your cup of coffee
Imagine you’ve got a cup of coffee in front of you. You haven’t tasted it yet. You therefore don’t know what it tastes like, right?
Wrong. Some scientists argue that you actually do know what it will taste like (more or less), and the act of tasting simply confirms what you have already imagined it will taste like. And that’s because a growing body of research is revealing that sight, sound and touch all affect your expectation of a coffee’s flavours.
In this episode, I explore how certain sounds might make your coffee taste sweeter, while other sounds translate to bitterness. And I expose how some cafe owners might be ruining the flavours of the high-end specialty coffee you paid for without even realising it.
In the second half, I show you why so many of our scientific questions about coffee are going unanswered. I take you deep into the future of coffee science by explaining who’s doing research into coffee science, why they’re doing it, how much it costs and how you can get involved.
Please spread the word about The Science of Coffee!
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Leave a 5 star rating on Spotify
Explore the technology behind Fiorenzato’s AllGround home coffee grinder
Get more involved in coffee science!
Buy Brita Folmer’s The Craft & Science of Coffee
Read the Specialty Coffee Association's 25 Magazine for cutting edge insights into coffee science, business and sustainability, including Charles Spence’s article on sonic seasoning
Partner with the Coffee Science Foundation
Explore Felipe Reinoso Carvalho’s sonic research, including Diego Campos’ winning World Barista Championship routine
Apply to study at the UC Davis Coffee Centre
Do an online course with ZHAW’s Coffee Excellence Centre
Subscribe to Barista Hustle and complete their online coffee courses
Become a member of the Barista Guild, Coffee Roaster’s Guild, Coffee Technicians Guild and attend their events!
Connect with my very knowledgeable guests
Charles Spence - Academic profile
Fabiana Carvalho - Instagram
Janice Wang - LinkedIn
Felipe Reinoso Carvalho - LinkedIn
Chahan Yeretzian - LinkedIn
Bill Ristenpart - Academic profile
Peter Giuliano - LinkedIn
Jenn Rugolo - LinkedIn
Giulia Bagato - LinkedIn
Denis Girardi - LinkedIn
The Science of Coffee is made possible by these leading coffee organisations
BWT Water and More
Marco Beverage Systems
When was the last time you picked up a cappuccino with a mountain of foam perched on top? Maybe these are the cappuccinos you make every morning at home.
I personally really, really dislike …
A good espresso is a sublime experience: rich, sweet, and wonderfully caffeinated.
But, who woke up one morning and thought to themselves, ‘I’m going …
How can you make better coffee at home? Well, an easy way is to buy higher quality beans.
But, I’m concerned this is going to get harder and harder for you in the future.
Climate change is …
How you brew your coffee dramatically affects what you taste. And I do mean dramatic! Brewing up the same bag of coffee beans can taste like a slice of heaven, or a slap in the face.
Water really matters when you’re brewing coffee. Different waters can dramatically change how a single coffee will taste.
But what is the right water for the best coffee?
In this episode I …
The Science of Coffee is a journey into coffee's hidden microscopic secrets to help you make even better coffee at home.
Across six episodes, documentary maker and coffee professional James …
You can listen to episodes right here on the website, or if you prefer, in a podcast app. Listening in an app makes it easier to keep track of what you’ve already heard, listen without using your data plan and many other conveniences.