Two of the most experiences coffee-tasters in the specialty industry, Holly and Pete, debate and discuss the use of various ratings, scoring, and sensory analysis on coffee. Should cupping be used for consumers as well for professionals? How effective is a 100-point or a 5-star scale? They also talk about the inspiration for their website, www.roastratings.com.
We're letting it marinate with Scott Laboratories fermentation specialist Lucia Solis in this episode arguing the meaning of the word "fermentation," dispelling common coffee-processing myths around coffee, and talking about pickles. Lucia and Joe Marrocco tackle one debate question, followed by a longer-form conversation about the role of fermentation in coffee.
The world’s two most popular hot, caffeinated beverages square off in this debate about whether specialty tea has a place in the coffee-focused coffee shop. Joining us on the show is tea expert, educator, writer, and consultant Suzette Hammond, founder of Being Tea (beingtea.com).
In today's episode, Meister debates the virtues of automated coffee brewing with Charles Babinski, former U.S. Barista Champion and current co-owner of Los Angeles's Go Get 'Em Tiger and G&B Coffee. Does "manual" always mean "better," and can there ever be an art to making coffee by machine?
As we face climate change and other agricultural obstacles in coffee production, is it more valuable to preserve heirloom varieties of Arabica or to develop new hybrids with specific characteristics to combat disease and pests? Communications director for World Coffee Research, Hanna Neuschwander, stops by to debate Joe on whether nature or science is the better botanist.
Cafe Imports' other full-time coffee buyer, Piero Cristiani, sits down to talk with Meister about his history in the industry, the future of some projects he's undertaking with producing partners, and a little about why coffee tastes so bad at origin. (Note: Joe Marrocco is out this week, but our regularly scheduled debate programming will pick up next time.)
Believe it or not, lots of people love "bad" coffee: Should we let them? In this week's debate, Fleet Coffee's Lorenzo Perkins argues whether it's specialty coffee's moral duty to encourage people to drink better quality coffee. We also discuss what "bad" and "good" coffee is, and how consumers can understand the difference.
Nathanael May, director of coffee for Portland Roasting Coffees, takes on the tough question of whether a roasting company needs to have a direct relationship with the farmers who grow the coffee it buys, or if it is possible to buy great coffee without establishing that direct connection.