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Kenneth Thomas

Coffee 101

A Food , Arts and Education podcast

#61 in Food · 🇵🇭 #113 in Food · 🇨🇦
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About the show

Coffee 101 is an educational show on all things coffee. The host, Kenneth Thomas, starts with the most basic questions about coffee and builds your knowledge from there. If you love coffee, are curious about coffee, or you’re a business just looking for a resource to train your team, Coffee 101 is without question the show for you!  Season 1 is all about coffee's journey from seed to shelf! ABOUT THE HOST As a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer, and family man, Kenneth knows what it’s like to push yourself to achieve goals very few accomplish. He’s one of the best specialty coffee roasters in the United States as he’s a multi-year US Coffee Roasters’ Competition Finalist. He created Umble Coffee Co with the belief that, if sourced and roasted right, coffee can taste phenomenal and be good for you. “Life’s too short to drink bad coffee.” CONTACT METHOD Want to reach Kenneth? Have questions, show ideas, or want to just let us know you’re enjoying the show? The best way is to leave us a great review and put your thoughts in the comment section - Kenneth reads all of them! The second-best way is through DM on social media.   HOW TO LEAVE A REVIEW Enjoying the show?!  We’d love for you to leave us a review. It helps us grow and educate more people about coffee! Here’s how: if you’re on apple podcasts, ‘search’ for us as if you didn’t already follow the show. When you click on the show, scroll down to ratings and you’ll see where you can leave a rating. Spotify is a little easier - follow and listen to the podcast, then you can rate and review it.  

Newest episodes

Season 2 Finale and Look Ahead

4 min

In this episode, which is the final one of season 2 which took you from shelf to sip, Kenneth provides you with a taste of what is to come for season 3. Episodes that he plans to fill with great conversations with interesting people and businesses from across the world.   KEY TAKEAWAYS Season 3 is going to be even more exciting than season 2 was. If you have some spare time over the holiday season, treat yourself to some of season 1´s “seed to shelf” episodes. The link to the 1st episode is below.   BEST MOMENTS ‘I want you to get excited about it, I´m excited about season 3. ´ EPISODE RESOURCES The first episode of season 1 - https://podcasts.apple.com/ke/podcast/what-is-coffee/id1616624229?i=1000556371394   VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/   At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee.   Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.facebook.com/umblecoffee/ Twitter:  https://mobile.twitter.com/umblecoffee   ABOUT THE SHOW Coffee 101 is an educational show on all things coffee. Join Kenneth and Katie as they start with the most basic questions about coffee and build your knowledge from there. If you love coffee, are curious about coffee, or you’re a business just looking for a resource to train your team, Coffee 101 is without question the show for you! Season 1 is all about coffee’s journey from ‘seed to shelf’. Season 2 is all about coffee’s journey from ‘shelf to sip’.   ABOUT THE HOST: Kenneth Thomas is also an instructor with Stanford Continuing Studies for an all-in-one coffee class. He owns and is head roaster at Umble Coffee Co. He and Umble Coffee have been consistently ranked one of the best sp...

Tea Basics - Pu-er, Oolong, Black

1 hr 8 min

In this episode, Kenneth once again sits down with Jeff Champeau who is the President of Rishi Tea and Botanicals to continue their tea basics discussion. This time they are talking about Pu-er, Oolong, and Black tea. They also go into details on English Breakfast, Earl Grey, and Chai. Jeff explains tea processing, brewing, taste profiles, and caffeine content. KEY TAKEAWAYS There are two types of Pu-er.  Pu-er stimulates digestion. The ripe version is pro-biotic. Sun-drying reactivates the enzymes in Pu-er. Oolong tea comes in a wide range of oxidation levels, so is available in many colors.  Black tea actually looks reddish. English breakfast tea is usually a combination of two black teas. Earl Grey is a scented black tea that includes bergamot. Chai is spiced tea. Kung-fu tea is usually infused multiple times. BEST MOMENTS ‘Once that pile fermentation is done, the tea is simply dried. ´ ‘The range of aromatic compounds that we can get out of oolong tea is impressive.’ ‘Chai means tea in Hindi.’ ABOUT THE GUEST https://rishi-tea.com/@rishitea      VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee Facebook: https://www.facebook.com/umblecoffee Twitter:  https://mobile.twitter.com/umblecoffee ABOUT THE SHOW Coffee 101 is an educational show on all things coffee.  Join Kenneth and Katie as they start with the most basic questions about coffee and build your knowledge from there.  If you love coffee, are curious about coffee, or you’re a business just looking for a resource to train your team, Coffee 101 is without question the show for you! Season 1 is all...

Tea - Green, White, Matcha

44 min

In this episode, Kenneth once again sits down with Jeff Champeau / President of Rishi Tea, and Botanicals. Today they discuss Green, White and Matcha teas. Jeff explains the differences and how to prepare each one like an expert. He also explains more about how tea is grown and harvested. KEY TAKEAWAYS What part of the plant is harvested and when depends on the type of tea being made. Tea is harvested on sunny days. Harvesting is a dance between the tea masters, the pickers, and Mother Nature. The way green tea is processed changes the flavor profile. Matcha is powdered green tea. White tea is the least processed. Matcha can be prepared in classic coffee styles, including espresso. Green tea is very temperature sensitive. BEST MOMENTS‘The spring harvest is generally prized more than the later harvest. ´ ‘When you shade the tea plant for Matcha you are preserving the amino acids.’ ‘White tea is more accommodating in terms of temperature.’ ABOUT THE GUESThttps://rishi-tea.com/@rishitea      Chasen whisk VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com  At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffeeFacebook: https://www.facebook.com/umblecoffeeTwitter:  https://mobile.twitter.com/umblecoffee  ABOUT THE SHOWCoffee 101 is an educational show on all things coffee.  Join Kenneth and Katie as they start with the most basic questions about coffee and build your knowledge from there.  If you love coffee, are curious about coffee, or you’re a business just looking for a resource to train your team, Coffee 101 is without question the show for you! Season 1 is all about coffee’s journey from ‘seed to shelf’. Season 2 is a...

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All episodes

Season 2 Finale and Look Ahead

4 min

In this episode, which is the final one of season 2 which took you from shelf to sip, Kenneth provides you with a taste of what is to come for season 3. Episodes that he plans to fill with great conversations with interesting people and businesses from across the world.   KEY TAKEAWAYS Season 3 is going to be even more exciting than season 2 was. If you have some spare time over the holiday season, treat yourself to some of season 1´s “seed to shelf” episodes. The link to the 1st episode is below.   BEST MOMENTS ‘I want you to get excited about it, I´m excited about season 3. ´ EPISODE RESOURCES The first episode of season 1 - https://podcasts.apple.com/ke/podcast/what-is-coffee/id1616624229?i=1000556371394   VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/   At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee.   Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.facebook.com/umblecoffee/ Twitter:  https://mobile.twitter.com/umblecoffee   ABOUT THE SHOW Coffee 101 is an educational show on all things coffee. Join Kenneth and Katie as they start with the most basic questions about coffee and build your knowledge from there. If you love coffee, are curious about coffee, or you’re a business just looking for a resource to train your team, Coffee 101 is without question the show for you! Season 1 is all about coffee’s journey from ‘seed to shelf’. Season 2 is all about coffee’s journey from ‘shelf to sip’.   ABOUT THE HOST: Kenneth Thomas is also an instructor with Stanford Continuing Studies for an all-in-one coffee class. He owns and is head roaster at Umble Coffee Co. He and Umble Coffee have been consistently ranked one of the best sp...

Tea Basics - Pu-er, Oolong, Black

1 hr 8 min

In this episode, Kenneth once again sits down with Jeff Champeau who is the President of Rishi Tea and Botanicals to continue their tea basics discussion. This time they are talking about Pu-er, Oolong, and Black tea. They also go into details on English Breakfast, Earl Grey, and Chai. Jeff explains tea processing, brewing, taste profiles, and caffeine content. KEY TAKEAWAYS There are two types of Pu-er.  Pu-er stimulates digestion. The ripe version is pro-biotic. Sun-drying reactivates the enzymes in Pu-er. Oolong tea comes in a wide range of oxidation levels, so is available in many colors.  Black tea actually looks reddish. English breakfast tea is usually a combination of two black teas. Earl Grey is a scented black tea that includes bergamot. Chai is spiced tea. Kung-fu tea is usually infused multiple times. BEST MOMENTS ‘Once that pile fermentation is done, the tea is simply dried. ´ ‘The range of aromatic compounds that we can get out of oolong tea is impressive.’ ‘Chai means tea in Hindi.’ ABOUT THE GUEST https://rishi-tea.com/@rishitea      VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee Facebook: https://www.facebook.com/umblecoffee Twitter:  https://mobile.twitter.com/umblecoffee ABOUT THE SHOW Coffee 101 is an educational show on all things coffee.  Join Kenneth and Katie as they start with the most basic questions about coffee and build your knowledge from there.  If you love coffee, are curious about coffee, or you’re a business just looking for a resource to train your team, Coffee 101 is without question the show for you! Season 1 is all...

Tea - Green, White, Matcha

44 min

In this episode, Kenneth once again sits down with Jeff Champeau / President of Rishi Tea, and Botanicals. Today they discuss Green, White and Matcha teas. Jeff explains the differences and how to prepare each one like an expert. He also explains more about how tea is grown and harvested. KEY TAKEAWAYS What part of the plant is harvested and when depends on the type of tea being made. Tea is harvested on sunny days. Harvesting is a dance between the tea masters, the pickers, and Mother Nature. The way green tea is processed changes the flavor profile. Matcha is powdered green tea. White tea is the least processed. Matcha can be prepared in classic coffee styles, including espresso. Green tea is very temperature sensitive. BEST MOMENTS‘The spring harvest is generally prized more than the later harvest. ´ ‘When you shade the tea plant for Matcha you are preserving the amino acids.’ ‘White tea is more accommodating in terms of temperature.’ ABOUT THE GUESThttps://rishi-tea.com/@rishitea      Chasen whisk VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com  At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffeeFacebook: https://www.facebook.com/umblecoffeeTwitter:  https://mobile.twitter.com/umblecoffee  ABOUT THE SHOWCoffee 101 is an educational show on all things coffee.  Join Kenneth and Katie as they start with the most basic questions about coffee and build your knowledge from there.  If you love coffee, are curious about coffee, or you’re a business just looking for a resource to train your team, Coffee 101 is without question the show for you! Season 1 is all about coffee’s journey from ‘seed to shelf’. Season 2 is a...

Tea 101 - Background and Basics

48 min

In this episode, Kenneth switches things up to sit down with Jeff Champeau, the President of Rishi Tea and Botanicals to talk tea. This is the first of several episodes on the subject.  Jeff explains the difference between true teas, spices, botanicals, and herbs and covers cultivars. He also provides insight into the history of tea and how it went from being a food to being enjoyed as a drink.  KEY TAKEAWAYS Initially, tea was added to soups and stews. Tea leaves can be fermented. In some countries, they are lacto-fermented. True tea comes in several colors and is harvested from the Camellia sinensis plant.  There are 3 subspecies of Camellia sinensis and 1000s of cultivars. Each cultivar has been created by breeding. So, each one tastes unique and has different nutrition profiles. Even how tea is picked impacts the taste. BEST MOMENTS‘Tea has been consumed for at least 2000 years. ´ ‘You cannot make every style of tea from every tea plant.’ ‘The styles of tea are vast.’ ABOUT THE GUESThttps://rishi-tea.com/@rishitea      VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com  At Umble Coffee, we only roast specialty-grade Arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee Facebook: https://www.facebook.com/umblecoffee Twitter:  https://mobile.twitter.com/umblecoffee  ABOUT THE SHOWCoffee 101 is an educational show on all things coffee.  Join Kenneth and Katie as they start with the most basic questions about coffee and build your knowledge from there.  If you love coffee, are curious about coffee, or you’re a business just looking for a resource to train your team, Coffee 101 is without question the show for you! Season 1 is all about coffee’s journey from ‘seed to...

Paragon Coffee and Espresso with Sasa Sestic

41 min

In this episode, Kenneth sits down with the 2015 World Barista Champion Sasa Sestic to talk about his innovative Paragon brewer. He explains what inspired him to develop this brewing method and why it makes coffee taste better. KEY TAKEAWAYS Most of what we taste is related to what we smell. The more aromas there are, the more complex the taste is. It is possible to enhance certain aroma compounds so that the coffee tastes different. The hotter you brew the more aromas you access, but the more of it evaporates in the steam. Paragon captures these volatile aromas, keeping them in your coffee. BEST MOMENTS‘80 to 90% of what we taste comes from the nose. ´ ‘Sometimes we need 2 or 3 even 4 volatile compounds to give us a specific tasting note.’ ABOUT THE GUEST@sasasestic@onacoffee      Nucleus Coffee Tools (Paragon Products)https://nucleuscoffeetools.com/products/paragon/ Where to find the Paragon Pour Over Standhttps://www.voltagerestaurantsupply.com/products/nucleus-paragon-pour-over-stand-and-chilling-rocks Zurich University VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com  At Umble Coffee, we only roast specialty-grade Arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffeeFacebook: https://www.facebook.com/umblecoffeeTwitter:  https://mobile.twitter.com/umblecoffee  ABOUT THE SHOWCoffee 101 is an educational show on all things coffee.  Join Kenneth and Katie as they start with the most basic questions about coffee and build your knowledge from there.  If you love coffee, are curious about coffee, or you’re a business just looking for a resource to train your team, Coffee 101 is without question the show for you! Season 1 is all about coffee’s journey from ‘seed to sh...

Single Serve Coffee Is Here To Stay

35 min

In this episode, Kenneth sits down with Mark Modenbach who is the VP of manufacturing at Pod Pack. Pod Pack is a leading co-producer of single-serve coffee and tea pods. Mark provides an insider view on what the single-serve coffee market looks like, where it is likely to go in the future and explains how roasters can enter this market. KEY TAKEAWAYS People are prepared to pay for convenience.  Espresso pods are becoming increasingly popular. The roaster is in total control when they ask Pod Pack to make a single-serve version of their product. Fully recyclable pods are now available. Single serve pods are a very good way for a roaster to up their profile and get their product into more hands. BEST MOMENTS‘If we're going to push coffee to more people, we've got to find different ways to reach them. ´ ‘We do a Toddy also, but with pods.’ ‘Coffee as a whole from the farm to the barista employs a billion people around the world.’ EPISODE RESOURCEShttps://www.podpack.com/https://joesgaragecoffee.com/  VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com/  At Umble Coffee, we only roast specialty-grade Arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.facebook.com/umblecoffee/ Twitter:  https://mobile.twitter.com/umblecoffee  ABOUT THE SHOWCoffee 101 is an educational show on all things coffee.  Join Kenneth and Katie as they start with the most basic questions about coffee and build your knowledge from there.  If you love coffee, are curious about coffee, or you’re a business just looking for a resource to train your team, Coffee 101 is without question the show for you! Season 1 is all about coffee’s journey from ‘seed to shelf’. Season 2 is all...

A Moka Pot Masterclass

47 min

In this episode, Kenneth sits down with Josh Walhain from Alternative Brewing out of Australia .They sell all things coffee and ship worldwide. Today, Josh and Kenneth discuss the iconic moka pot and how to get the best coffee out of one. They also take a look at the Bellman Espresso Steamer, which acts a bit like a Moka Pot but also has a pressure gauge and a full milk steamer. KEY TAKEAWAYS The water heats up below the grounds and pressure from the steam pushes water through the coffee.  Moka Pot coffee is similar to espresso. Moka Pot coffee sizing is confusing – Josh explains all. Don’t compact the coffee down. The Bellman Espresso Steamer is compact yet makes café quality coffee. BEST MOMENTS‘You're gonna get a better cup of coffee … out of Moka Pot. ´ ‘You don’t want to turn the stove up too high.’ ‘It looks super cool.’ ABOUT THE GUESThttps://alternativebrewing.com.au https://bellmanespresso.com/collections/all @alternativebrewing All things coffee - brewing equipment, beans, coffee gear - based in Australia, ship world-wide VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com/  At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.facebook.com/umblecoffee/  ABOUT THE SHOWCoffee 101 is an educational show on all things coffee.  Join Kenneth and Katie as they start with the most basic questions about coffee and build your knowledge from there.  If you love coffee, are curious about coffee, or you’re a business just looking for a resource to train your team, Coffee 101 is without question the show for you! Season 1 is all about coffee’s journey from ‘seed to shelf’. Season 2 is all about coffe...

Siphon Pot - the Sexiest Coffee You’ll Ever Make

1 hr 6 min

In this episode, Kenneth & J Rene’ Martinez of J Rene Coffee Roasters discuss one of the sexiest pieces of coffee kit – the siphon pot. Kenneth and Katie start the episode by answering some of their listeners' questions before discussing why siphon pots are growing in popularity and how to get the most out of using one. KEY TAKEAWAYS Coffee is a social beverage. The more you enhance the coffee making process, the more you improve the experience. Siphon pots are great for this. The Siphon pot has the ability to extract more subtle flavors. You do not need to buy an expensive siphon pot. BEST MOMENTS‘It’s not the simplest way to make coffee, but it’s a very cool way. ´ ‘It helps you to learn more about coffee.’ ‘Get your water as hot as you can before you put it in there.’ EPISODE RESOURCEShttps://www.jrenecoffee.com  @jrenecoffee on social https://www.ivoox.com/the-perfect-coffee-shop-experience-mastering-the-audios-mp3_rf_102416269_1.html support@umblecoffee.com http://www.nrm.org/thinglink/text/Runaway.html VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com/  At Umble Coffee, we only roast specialty-grade Arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee  Facebook: https://www.facebook.com/umblecoffee  Twitter:  https://mobile.twitter.com/umblecoffee  ABOUT THE SHOWCoffee 101 is an educational show on all things coffee.  Join Kenneth and Katie as they start with the most basic questions about coffee and build your knowledge from there.  If you love coffee, are curious about coffee, or you’re a business just looking for a resource to train your team, Coffee 101 is without question the show for you! Season 1 is all about coffee’s journey from ‘seed to shelf’....

Percolator Coffee - Can it Be Good?

41 min

In this episode, Kenneth once again sits down with, Jay Reed, the co-host of the Vittles and Vitals and Guys of a Certain Age podcasts. Today, they are talking about percolator coffee. Kenneth and Jay share the fascinating history of this way of making coffee, as well as explaining how to easily make a great cup of coffee using a percolator. KEY TAKEAWAYS Percolator coffee gets a bad rap….which it definitely does not deserve. Use boiling water and a coarser grind to reduce the risk of over extraction. Timing is important, experiment to find and dial in the right time for your device. Mocha pots work differently from percolators. BEST MOMENTS ‘Percolator beats drip. ´ ‘With a percolator the water is going through multiple times.’ EPISODE RESOURCES Nespresso episode - https://omny.fm/shows/coffee-101/s2e32-c101 K-Cups episode - https://omny.fm/shows/coffee-101/s2e31-c101 Podcast - https://podcasts.apple.com/ca/podcast/vittles-and-vitals/id1482632368 Podcast - https://www.guysofacertainage.com/ VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.facebook.com/umblecoffee/ Twitter:  https://mobile.twitter.com/umblecoffee ABOUT THE SHOW Coffee 101 is an educational show on all things coffee.  Join Kenneth and Katie as they start with the most basic questions about coffee and build your knowledge from there.  If you love coffee, are curious about coffee, or you’re a business just looking for a resource to train your team, Coffee 101 is without question the show for you! Season 1 is all about coffee’s journey from ‘seed to shelf’. Season 2 is a...

Cowboy Coffee - How to Do It The Right Way

28 min

In this episode, Kenneth is once again joined by the very popular Stefan Tribble to talk about making cowboy coffee. If you want to know how to enjoy the perfect coffee even when camping, this light-hearted, funny but very informative episode is definitely for you. KEY TAKEAWAYS Traditional cowboy coffee is water and ground coffee made in a pot, without a filter. It is better to get the water up to temperature and bring it off the boil before adding the coffee. Letting it steep too long is a common error, it ends up over-extracted. A small scale is a better way to measure out the coffee beforehand. A hand grinder does not weigh much, so consider taking one with you. Practice making your cowboy coffee at home using the equipment you are planning to take with you. Use a spoon to scrape some grounds off the top. A little bit of salt will take away any bitterness. BEST MOMENTS ‘We want to move you from terrible cowboy coffee to great cowboy coffee. ´ ‘Take your water off the boil and then actually put your grounds in.’ ‘The darker the roast, you're going to have more and more trouble getting those grounds to sink to the bottom.’  Umble Enamel Mug - https://umblecoffee.com/product/enamel-mug/ Emalco - https://emalco.com VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.facebook.com/umblecoffee/ Twitter:  https://mobile.twitter.com/umblecoffee ABOUT THE SHOW Coffee 101 is an educational show on all things coffee.  Join Kenneth and Katie as they start with the most basic questions about coffee and build your knowledge from there.  If you love...

Top 10 Things That Make a Great Cup of Coffee - Part 2

17 min

In this episode, part 2 of Kenneth´s series that looks at the top 10 things that contribute to making a great cup of coffee, he shares the 5 most important factors. If you want to know how to make the best coffee for you, your family or customers, this episode is essential listening. KEY TAKEAWAYS The roast is vital. Start by trying those produced by competition-winning roasters. Grind your own. In the episode, Kenneth shares the science behind this. The processing method makes a big difference. Varieties, varietals, and cultivars all play a big role in taste. Kenneth explains which ones to look out for. Species choice is vital. BEST MOMENTS ‘Coffee does not like oxygen, it degrades and stales... ´ ‘Some (varietals) are going to be a little more predictable.’ ‘It has a more desirable flavor profile, by far.’ EPISODE RESOURCES Roasting - https://podcasts.apple.com/us/podcast/how-roasting-affects-your-cup-of-coffee/id1616624229?i=1000577876217 & https://podcasts.apple.com/us/podcast/coffee-roasting-more-than-basics/id1616624229?i=1000577199362 Varietals - https://podcasts.apple.com/us/podcast/coffee-101/id1616624229?i=1000559520821 & https://podcasts.apple.com/us/podcast/the-basics-of-coffee-varieties-varietals-and-cultivars/id1616624229?i=1000559520821 Processing - https://podcasts.apple.com/us/podcast/all-other-coffee-processing-methods-de-mystified/id1616624229?i=1000568990255 & https://podcasts.apple.com/us/podcast/the-two-main-coffee-processing-methods/id1616624229?i=1000568116150 Species - https://podcasts.apple.com/us/podcast/arabica-vs-robusta-vs-stenophylla/id1616624229?i=1000556371395 https://uscoffeechampionships.org/  VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, gre...

Top 10 Things That Make A Great Cup of Coffee - Part 1

15 min

In this episode, Kenneth takes a look at the top 10 things that contribute to making a great cup of coffee. This is the first of the two-part series in which Kenneth shares items 10 to 6, for the next episode it will be 5 to 1 that he covers. KEY TAKEAWAYS Temperature has a significant impact on how much flavor you extract, which is why it is on Kenneth´s list. Grind size is especially important when you are doing a pour-over. Scales are much better than a scoop. When it comes to ratios, it is never a good idea to go over 1 to 17/18 coffee to water ratio. The cooler the coffee becomes, the more the taste of the water is going to come through. BEST MOMENTS ‘With immersion, it (grind size) might not make as big a difference as it would in pour over. ´ ‘You can under-extract it and it'll taste kind of sour or acidic.’ ‘The more you let it cool down, the more you'll be able to taste those nuances.’ RELEVANT FULL EPISODES Temperature - https://podcasts.apple.com/gb/podcast/how-temperature-impacts-your-coffee/id1616624229?i=1000604303040 Extraction - https://podcasts.apple.com/gb/podcast/coffee-extraction-a-key-to-making-the-perfect-cup/id1616624229?i=1000606442526 Coffee scales - https://podcasts.apple.com/gb/podcast/coffee-scales-the-most-underrated-part-of-your-coffee-game/id1616624229?i=1000609582842 Coffee to water ratio - https://podcasts.apple.com/gb/podcast/why-is-your-coffee-to-water-ratio-important/id1616624229?i=1000602289563 Water - https://podcasts.apple.com/gb/podcast/water-the-key-to-a-better-cup-of-coffee/id1616624229?i=1000603284205 VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https...

Frozen Coffee Concentrate

31 min

In this episode, Kenneth once again sits down to speak with his very popular guest Stefan Tribble. This time it is the pros and cons of frozen coffee concentrate that they are here to discuss - including sharing the results of the experiments that they have recently carried out using Comeeter´s frozen coffee concentrate, which at the time of recording was the only large company offering this product across the US. KEY TAKEAWAYS  Comeeter buys coffee from carefully chosen roasters, brew it, concentrate it, then flash freeze it. Because the coffee is a capsule when it is flash frozen, the taste is not impacted by any kind of chemical reaction. It is shipped in dry ice. The capsules are aluminum, so they are fully recyclable. The capsules will fit into a K-cup brewer. Use six ounces of water to create the best flavor balance. BEST MOMENTS‘They use liquid nitrogen to basically flash freeze those capsules that the coffee is in. ´‘That then gave a TDS that was around 1.8 to 1.93, which I thought made a really good-tasting cup of coffee.’‘It ends up being about $2 a cup.’ RESOURCEShttps://cometeer.com/@Cometeer on social NB – This episode is not sponsored by Comeeter. VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com/At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/Facebook: https://www.facebook.com/umblecoffee/Twitter:  https://mobile.twitter.com/umblecoffee ABOUT THE SHOW Coffee 101 is an educational show on all things coffee.  Join Kenneth and Katie as they start with the most basic questions about coffee and build your knowledge from there.  If you love coffee, are curious about coffee, or you’re a business just looking...

Steeped Coffee With Josh Wilbur

55 min

In this episode, Kenneth sits down with Josh Wilbur of Steeped Coffee to discuss using a single-serving coffee bag and boiled water to make a great-tasting cup. Josh explains what inspired him to create this incredibly easy, convenient, and consistent way of brewing. Josh and Kenneth also discuss the ethos behind Steeped Coffee and their work to support growers, roasters, and others working in the industry as well as the environment. KEY TAKEAWAYS The coffee bags Steeped Coffee sells look very similar to a tea bag. They make it possible to brew great-tasting coffee in a cup or mug.  Steeped Coffee has partnered with 500+ brands, to enable them to also sell their coffee in a brewing bag format. Coffee bags are great for travelers. There is no need to pack any special equipment. The bags are sealed into individual packaging using nitrous oxide to keep the oxygen out, which keeps it fresh. The coffee blooms in the bag so you still get the crema on top. Leaving the bag in for 5 or 6 mins extracts a different level of flavor, but if you leave it in longer the cup won't taste ruined or taste bitter. Steeped coffee bags are very environmentally friendly compared to some other brewing methods. BEST MOMENTS‘It's specialty coffee brewed like tea, in a single-serve bag. ´‘For water, you´ll need about 8 ounces.’‘It gives you a really complex tasting experience.’ GUEST RESOURCEShttps://steepedcoffee.com/https://www.linkedin.com/in/joshpwilburhttps://www.youtube.com/channel/UCMmh6GQ2SggYCtzQdAtZ_GQhttps://www.facebook.com/steepedcoffee Katie’s Links https://youtube.com/@itsprincesskatie?si=4B1M6YImoTIekU1g Instagram - @katierythomas VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com/At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and b...

The Reality of Instant Coffee With Stefan Tribble

33 min

Kenneth is once again joined by Stefan Tribble to discuss instant coffee. A drink that many coffee fans and connoisseurs dismiss as tasting awful. In reality, instant coffee has come a long way, it can taste quite good, provided you choose the brand carefully and make it in the right way. All of which Kenneth and Stefan cover in this episode, as well as sharing details of its history. KEY TAKEAWAYS Instant coffee has gotten a bad rap, but it can be good. Instant coffee is made as normal using beans, the water is then removed, so that it can be ground into a powder. Some specialty coffee makers are now taking high-quality beans and using them to make instant coffee. The science behind instant coffee has come a long way. Especially over the past few years. Instant coffee has been available since the late 1800s. About 75% of the coffee bought in the UK is instant. In Italy, it is just 1%. BEST MOMENTS‘Instant coffee can be good. ´‘Instant coffee can be more predictable.’‘Close to 50% of the world´s green coffee is used to produce instant coffee.’ EPISODE RESOURCESStarbucks Instant Coffee - https://athome.starbucks.com/product-category/starbucksr-instantVerve Instant Coffee - https://www.vervecoffee.com/collections/instant-craft-coffeeSwift Instant Coffee - https://www.swiftcoffee.com/ VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com/At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee.Instagram: https://www.instagram.com/umblecoffee/Facebook: https://www.facebook.com/umblecoffee/Twitter:  https://mobile.twitter.com/umblecoffee ABOUT THE HOSTAs a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer, and family man, Kenneth knows what it’...

Japanese Flash Brew - A Great Way to Brew Coffee

42 min

In this episode, Kenneth sits down with Marc Marquez, Director of Coffee at Savor Brands, to talk about a highly innovative way of making fresh, chilled coffees – Japanese Flash Brew. They discuss why it tastes so different, ratios, the brewing technique, and share their recipes. Marc also provides an insight into the impact the wildfires in Hawai‘i have had on the coffee growers and processors there.  KEY TAKEAWAYS  Japanese flash brew is not the same as cold brew or drip coffee. It is brewed using a balance of ice and water. It can take just under 4 minutes to brew. Even if you use your normal beans, your flash brew is going to taste different. In Hawai‘i, coffee harvests, equipment, and processing facilities have all been lost in the fires, so they need our help.  BEST MOMENTS‘[Japanese flash brew] is very different. ´‘It is brewed fresh; it is brewed fast.’‘There's a little math involved.’‘It's the best way, in my opinion, to prepare iced coffee.’ EPISODE RESOURCEShttp://www.savorbrands.com/@savorbrands  MAUI WILDFIRE/COFFEE RELIEFMonetary donationsHawai‘i Community Foundation’s ‘Maui Strong Fund’https://www.hawaiicommunityfoundation.org/maui-strongUS Brewers Cup Preliminary Competition in Hawai‘ihttps://hawaiicoffeeassoc.org/event-5380587October 13-15, 2023, at Tradition Coffee Roasters Hawai‘i Roasters selling coffee with proceeds going towards Maui relief efforts. Big Island Coffee Roasters – Lāhainā Strong Blend Pacific Coffee Research – Maui Mokka Honolulu Coffee – Kōkua Lāhainā Tradition Coffee Roasters – Firehouse Blend  Maui Roasters to Support Akamai Coffee Origin Coffee Roasters Maui Coffee Roasters Social Hour Coffee Maui Oma Coffee Roasting Co. VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com/At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better an...

Nespresso - The Fancier European Version of K-Cup

57 min

In this episode, Kenneth is once again joined by his coffee friend, Jay Reed, who is also the co-host of the Vittles and Vitals and Guys of a Certain Age podcasts and the owner of the popular eatsoneate food & drink blog. Last week´s episode was all about the popular K-cup coffee pods. This week, it is the turn of the European-based Nespresso pod system. They look at the differences, share their experience with the system, consider its environmental credentials, and provide you with tips to help you to make the best Nespresso.   KEY TAKEAWAYS  Nespresso dominates the EU single-serve capsule market. For the USA, Nespresso developed the Vertuo capsule. It more closely recreates the drip coffee method. The luxury Vertuo models automatically change the ratios and brewing method for each drink and size. Their coffee is roasted and packaged in Switzerland, where standards are high. It extracts fast. Because the capsule spins at about 7,000 rpm, there is a lot of crema. The crema can be a bit bitter, so you might like to mix it in...or even remove some of it. Their pods are made from aluminum so are easier to recycle. The double shot cap contains less coffee than you would usually use to make a double shot espresso.   BEST MOMENTS ‘You can get either hot or cold foam. ´ ‘With Nespresso, you´ll get a lot more crema on top.’ ‘One machine to do it all.’   GUEST RESOURCES https://eatsoneate.com/ https://www.instagram.com/eatsoneate/ https://twitter.com/eatsoneate https://podcasts.apple.com/ca/podcast/vittles-and-vitals/id1482632368 https://www.guysofacertainage.com/   Espresso C101P episode - https://podcasts.apple.com/us/podcast/coffee-101/id1616624229?i=1000617834308 Delonghi Nespresso Coffee Machines   VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing y...

K cups - Everything You Need To Know

53 min

In this episode, Kenneth sits down with one of his good coffee friends, Jay Reed, the co-host of the Vittles and Vitals and Guys of a Certain Age podcasts. Jay is also a pharmacist and the owner of the 'Eats One Ate' blog - eatsoneate.com. Today, they are taking an in-depth look at K-cups. Most days, Jay uses his Keurig or Nespresso, both of which he has at home, so he is in a good position to talk about this way of making coffee. They cover how K cups were developed, sustainability, how to use coffee you have ground yourself, and other tips. KEY TAKEAWAYS K-cup coffee is fast and easy to use. The Keurig system was originally developed for use in offices. Now, most of their customers are home coffee drinkers. It is possible to grind and use your own coffee using the reusable K-Cup pod, but be careful to buy the right one for your machine. Some K cup machines enable you to increase the temperature, but be aware that the water does not usually hit the right temperature extraction zone. Putting the correct amount of water into the reservoir is important. Kenneth explains how to work out the right ratios. BEST MOMENTS ‘If you like your cup of coffee ,then thumbs up...period. ´ ‘You are giving up quality for convenience.’ ‘I was ready to scoff, but like, it scoffed at me.’  GUEST RESOURCES https://eatsoneate.com/ https://www.instagram.com/eatsoneate/ https://twitter.com/eatsoneate https://podcasts.apple.com/ca/podcast/vittles-and-vitals/id1482632368 https://www.guysofacertainage.com/ VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.faceboo...

The Clever Dripper - A Great Way to Make Coffee

49 min

In this episode, Kenneth is joined by Josh Hockin - Head of Coffee at Eight Ounce Coffee out of Canada, who import and sale specialty coffee gear across North America, and beyond. They sit down to discuss one of the most innovative brewing tools there is – The Clever Dripper. Kenneth and Josh share how they use it. They include some tips and tricks you can use to make a consistently good cup of coffee and do so without things getting messy. Some highlights include coffee to water ratios, which filter to use, and maintenance tips. KEY TAKEAWAYS The Clever Dripper is super simple – ideal for using first thing in the morning when you are still a bit groggy. The spring-loaded stopper at the bottom enables you to sit it on top of a mug and let the coffee drain out. Having a lid on the dripper helps to keep the heat in during extraction. Don´t use the maximum capacity. For the large Clever Dripper use the Melitta No. 4 (Kalita 103) filters. Every gram of coffee will typically hold on to about 1.5 to 2 grams of water. You can add your water first to create a more predictable drawdown time. Because the Clever is plastic, there is very little heat dissapation. BEST MOMENTS ‘For an everyday cup, it's not a big investment and it makes delicious coffee.’ ‘The moving parts that are in there are engineered quite well.´ ‘You can still get a great extraction using a smaller coffee-to-water ratio.’ Where to Find Eight Ounce Coffee  Retail: eightouncecoffee.ca Wholesale: wholesale.eightouncecoffee.ca Instagram: @eightouncecoffee Coffee Questions: josh@eightouncecoffee.ca James Hoffman Clever Dripper video - https://www.youtube.com/watch?v=RpOdennxP24 VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No cr...

Master Your French Press With @daddygotcoffee

1 hr 1 min

In this episode, Kenneth sits down with Justin Piercy from @daddygotcoffee to talk about the French Press. It's a brewer which is not hard to master, but there are a few things you need to know to get the best out of one. It is those insider tips and tricks that Kenneth and Justin share with you in this episode, while also busting some of those myths.Justin also talks about the benefits of Direct trade coffee sourcing. He also explains how he switched to decaf without compromising on flavor, something that helped him to manage the anxiety and panic attacks he was suffering from. KEY TAKEAWAYS  With a French Press, it is easy to consistently make a good coffee and do so for several people at once. Costs are low, and there is less waste material because there are no paper filters. The ratio you use and when and how you plunge are important. Justin shares the perfect ratio and plunge technique. Stirring at the right time and letting it settle for long enough provides a smoother cup. When buying coffee, think about how the farmer is paid. Choosing wisely makes a huge difference in their lives. Decaf can taste just as good as caffeinated coffee.  BEST MOMENTSIt's low cost, you don't need a lot of extra stuff, and you get a good result out of it. ´‘It's going to have a heavier body or mouthfeel.’‘The darker the bean that you're using, the more those grounds will tend to want to float.’‘Decaf can allow you to enjoy coffee in a healthy, well-rounded way.’ GUEST RESOURCEShttps://www.instagram.com/daddygotcoffee/https://www.youtube.com/c/DaddyGotCoffeehttps://daddygotcoffee.com/https://www.tiktok.com/@daddygotcoffee Keffa Coffee owned by Sam Demisse - https://www.keffacoffee.com/ VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com/At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and...

Turkish Coffee - All You Need to Know

47 min

In this episode, Kenneth sits down with David Peters of Ten Boom Coffee Roasters that works hand in hand with AGROCAFE of Israel. They discuss Turkish coffee, one of the first forms of coffee brewing. David explains how this unique way of brewing is undergoing something of a renaissance and is becoming popular in new markets. They share two great Turkish coffee recipes. As well as explain its history, the type of coffee you need to use, how it is made, and the equipment you need to make it at home. KEY TAKEAWAYS  Turkish coffee is traditionally made in a copper Ibrik. People describe Turkish coffee sometimes as 'incredibly strong'. The coffee must be very finely ground.  But, be careful, because in this form coffee goes stale really quickly. Arabic coffee is not the same as Turkish coffee. It can be brewed on the stovetop but is sometimes made using hot sand. Let it foam up once, then share that foam evenly between the cups. If you use a lighter roast, you don't necessarily need any sugar. BEST MOMENTS‘Turkish coffee was brought into the Ottoman Empire in the 15th century. ´‘If you are using ground coffee, it is probably not ground enough for Turkish coffee.’‘Be aware of those grinds in the bottom of your cup.’ GUEST AND EPISODE RESOURCES@tenboom.roastershttps://tenboom.coffeeThe Hiding Place by Corey Ten Boom - https://www.amazon.co.uk/Hiding-Place-Corrie-Ten-Boom-ebook/dp/B004TS1MGKTurkish Coffee World Champion 2020 recipe: https://www.youtube.com/watch?v=aEPQ33boQkkIbrik: https://www.amazon.co.uk/DEMMEX-2019-9-Turkish-Engraved-Stovetop/dp/B07QGBRK97/ VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com/At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https:...

Cold Brew Coffee Basics And More

44 min

In this episode, Kenneth once again sits down with the podcast favorite and coffee guru, Stefan Tribble, to talk about cold brew and cold drip coffee and the growing trend of drinking cold coffee. They explain how the various types are made, as well as discuss brew times, cold brew ice cubes, equipment, types of coffee to use, and ratios. KEY TAKEAWAYS  Cold brew is not the same as iced coffee. If you want tasty cold coffee, you need to use different ratios and brew it for much longer. Stefan and Kenneth explain how they do it. The flavor profile of cold brew is different. The fact that cold brew is less acidic means that a lot of people who suffer from GI issues can usually still drink it. You do not need any special equipment to brew cold brew.  Cold drip is hard to get right without specialist equipment, but Stefan shares a way to do it without paying a fortune. BEST MOMENTS‘Cold brew coffee is hands down the fastest growing market in coffee. ´‘There is less acidity in a cold brew.’‘The finer the ground, the better the extraction.’ GUEST AND EPISODE RESOURCESFacebook video with Happy. Healthy. Coffee-nated about coffee temperature - https://www.facebook.com/umblecoffee/videos/637000373597711Cold brew - https://www.facebook.com/umblecoffee/videos/707364536488906/Takeya - https://www.amazon.co.uk/Takeya-Coffee-Maker-1-Quart-Black/dp/B00FFLY64UFellow Press for AeroPress - https://www.amazon.co.uk/Fellow-Prismo-AeroPress-Coffee-Attachment/dp/B079YBT2LJYama Cold Drip Brewer - https://www.amazon.co.uk/Yama-Glass-Maker-Straight-Black/dp/B004EBUZ1A   VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com/At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.in...

The Ultimate Chemex Guide For Your Coffee

53 min

In this episode, Kenneth and Taylor Love, a fellow coffee geek, take an in-depth look at the Chemex coffeemaker, which is Taylor´s go-to on the weekends when he wants to make coffee for his family.  Taylor and Kenneth discuss what type of coffee to use and precisely how to brew it in the Chemex. Sharing tweaks, tricks, and tips you can use to get the best out of this beautiful brewer. Taylor also provides insight into the important work he is doing to improve the way coffee is grown, how farmers are rewarded, and the impact coffee growing has on the environment. KEY TAKEAWAYS If you have two or three people needing good coffee, a Chemex is great. Using the right filter and placing it correctly makes a huge difference to the overall result. Start brewing at 205/206. That bit of extra temperature helps to pull out all of the flavors, especially when brewing a lighter roast. Take your time when pouring. The Chemex is easy to clean as well as use. It is also a beautiful way to serve coffee to a group. Figuring out how to use the byproducts of coffee growing will be good for the environment as well as for the farmers. BEST MOMENTS‘There's a lot of engineering that goes into the way it looks and how sleek it is. ´‘A lot of people ask, 'what's that dimple at the bottom of the Chemex?’‘If we could encourage the coffee plant to flower in a uniform way, that would save the farmers all kinds of money in labor.’ GUEST AND EPISODE RESOURCESHow to Engineer a Better Cup of Coffee Episode - https://omny.fm/shows/coffee-101/029-c101 VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com/At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/Faceboo...

Hario V60 - The Conical Pour Over OG

36 min

In this episode, Kenneth is once again joined by Arsalan Pourmand and Marc Chiusano of Flux Coffee. Last week they looked in-depth at a flat-bottomed brewer - the Kalita Wave. This time they give you the skinny on the Hario V60 dripper, which is a cone brewer. They discuss the pros and cons of this iconic dripper and explain how to get the very best out of it. They cover the Hario assist, which filter is best, pour direction, share their Hario V60 recipes, and recommend two great coffees for you to use. KEY TAKEAWAYS  The Hario V60 is the gold-standard conical dripper and is available in a range of materials. The plastic version offers excellent heat retention and is not going to break. The Hario V60 has clockwise spirals which factor into the brewing process. If you are having problems with your pour, consider changing the type of filter you use. With the V60, how high you hold the kettle when pouring makes a big difference.  BEST MOMENTS‘The way in which you pour your water is going to drastically affect how you brew your coffee. ´‘I like to make my brewers do the work.’‘If you like it, that is all that matters.’ GUEST AND EPISODE RESOURCES@fluxcoffee       www.fluxcoffee.comHario drip assist - https://www.complementosdelcafe.com/es/home/hario-assistente-dripThe episode about processing methods - https://www.iheart.com/podcast/1300-coffee-101-94796152/episode/all-other-coffee-processing-methods-de-mystified-99098429/ VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com/At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/Facebook: https://www.facebook.com/umblecoffee/Twitter:  https://mobile.twitter.com/umblecoffee ABOUT THE...

Kalita Wave - The Flat Bottom Pour Over OG

30 min

In this episode, Kenneth sits down with Arsalan Pourmand and Marc Chiusano of Flux Coffee to talk about using the iconic Kalita Wave to make a great pour-over. A piece of kit they have been using for many years as brewers and coffee explorers. They discuss which material is best, ratios, pour rates, bloom sizes, and brew times. This episode also covers some of the differences between flat-bottomed and cone-shaped brewers, a style of brewer that Kenneth will be taking a deeper look at next week. KEY TAKEAWAYS The Kalita Wave is available in plastic, ceramic, metal, and glass. For café use, metal is the way to go. The holes in the glass ones are a little bit bigger. The restricted flow rate of the three holes in the bottom makes mastering a pour over much easier for beginners. Pre-wetting the filter eliminates the risk of a papery taste, makes it easier to seat the filter, and helps with heat retention. If you are doing a pour over for a medium or darker rosted coffee, go for a flat-bottomed brewer to better balance out the acidity, sweetness, and body. BEST MOMENTS ‘The Kalita Wave is a great entry into pour-overs. ´ ‘{On the bloom}, we kind of prefer to just go with a little extra water to make sure that we're really soaking everything first.’ ‘For me, what brewer I pick is a little bit more dependent on what kind of coffee I'm drinking.’ GUEST RESOURCES @fluxcoffee       www.fluxcoffee.com VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.facebook.com/umblecoffee/ Twitter:  https://mobile.twitter.com/umblecoffee ABOUT THE HOST As a co...

Espresso - Everything You Need to Know

46 min

In this episode, Kenneth talks about all things espresso, particularly home espresso with his good friend and coffee geek Stefan Tribble. They discuss the equipment they use and how they achieve that “God Shot” every time. They include which type of coffee to use, getting the grind right, ratios, tamping, timing, and much more. Look out for their off-the-wall and fun idea for getting the bar pressure spot on!   KEY TAKEAWAYS Espresso is not easy to make in a café. In a home setting, it can be even harder.  The correct grind size and uniformity are vital. How to get it right is explained. Not all home machines can generate the 9 bars it takes to make good espresso. A lot of your lower-end grinders have retention and static issues. How long it takes you to brew the espresso matters, 30 seconds is what you are aiming for. Spring-loaded tampers can be a great way to enable you to set the actual pressure of your tamp at home without spending too much money. Crema is trapped CO2.   BEST MOMENTS ‘It may not actually get the grounds fine enough for a real shot of espresso. ´ ‘I like a two-to-one ratio of water to coffee.’ ‘Sometimes you are getting that better shot at home because you're paying attention to all this kind of stuff.’   GUEST RESOURCES   A previous episode with Stefan Tribble / https://www.ivoox.com/why-is-the-right-kettle-so-important-audios-mp3_rf_107015997_1.html Gaggia Classic / https://www.gaggia.com/manual-machines/new-classic/ WDT tool - https://coffeechronicler.com/wdt-tools-technique/ Portafilter - https://www.kitchenaid.ie/blog/portafilters-guide-for-espresso-fans   VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health be...

An AeroPress Master-Class

39 min

For this episode, Kenneth sits down for an AeroPress masterclass with Jeremy Moore of Bonlife Coffee in Cleveland, TN. In 2014, Jeremy was the US AeroPress champion and competed in the world championships. Last year, Kenneth placed 4th in the US AeroPress Championship, so they both have lots of experience and a passion for this way of brewing. You’ll learn tons from them!They explain the benefits of this brew method, including how to use it to make the best coffee while traveling, comparing the inverted and traditional methods, and how to vary the strength. KEY TAKEAWAYS  Alan Adler, an engineer from Stanford, invented the AeroPress to help him brew a better cup of coffee. The AeroPress Go is great for traveling.  Take an enamel coffee cup with you when traveling - it won´t break. An AeroPress enables you to vary cup strength. How is discussed in the episode. Squeeze down onto the puck at the end to prevent dripping coffee on your kitchen counter when done.  BEST MOMENTS‘He thought - what if you could actually control things yourself and actually even plunge the water over the puck? ´‘I adjusted my brew method for the championship based on the coffee used.’‘It´s a pretty self-contained, low-mess brewer.’ GUEST RESOURCEShttps://www.bonlifecoffee.com/@bonliferoasters on socialKenneth’s Aeropress ‘Brew How-To’ video - https://youtu.be/6ByNwzDwQ54Aeropress - https://aeropress.com/The previous episode with Jeremy Moore - https://podcasts.apple.com/us/podcast/coffee-tasting-notes-and-the-flavor-wheel/id1616624229?i=1000580895590Jeremy Moore with Alan Adler - https://sprudge.com/the-top-3-aeropress-recipes-from-the-us-aeropress-championship-55603.html VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com/At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash...

Finding The Best Automatic Coffee Maker For Your Home

39 min

In this episode, Kenneth sits down with Will Etherington of Technivorm-Moccamaster to discuss how to work out what the best automatic coffee maker for your home is. They look at how the Specialty Coffee Association (SCA) certified home brewers. Then take a look at some of the common flaws that many home brewers have. Will provides an insight into how Moccamasters have designed their brewers so that they do not have those flaws. They also look at some other models on the SCA list and explain how to choose a good one that you can afford for your home. KEY TAKEAWAYSThe makers of brewers can apply to have the SCA review their coffee pots. There are a lot of coffee brewers out there that do not function well. To make a good coffee, the brewer needs to conform to the standards for the 4 Ts - time, temperature, turbulence, and total dissolved solids.  Investing in a good quality brewer is worth doing, especially one that can be serviced and repaired. Understand the type of grind and ratios that will get the best results for your particular brewer. BEST MOMENTS‘The majority of coffee pots out there are not going to get your water up to the right temperature. ´ ‘I'd say that we are the only coffeemaker on the market with a copper boiling element.’ GUEST RESOURCES@moccamasterusahttps://us.moccamaster.com/List of certified home brewers - https://sca.coffee/certified-home-brewerThird Wave Water episode - https://podcasts.apple.com/au/podcast/water-the-key-to-a-better-cup-of-coffee/id1616624229?i=1000603284205 VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com/At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/Facebook: https://www.face...

How We Really Drink Our Coffee - Brewing Secrets Revealed with Chris Deferio of Keys to the Shop

1 hr 0 min

In this episode Kenneth sits down with Chris Deferio, coffee consultant and host of the popular Keys To The Shop Podcast to reveal a few brewing secrets and share their go-to drinks.  This episode is packed with tips and tricks coffee geeks and beginners alike will love. They also explain how to enjoy the best coffee while traveling.   KEY TAKEAWAYS    Being able to make exactly the kind of coffee you like is a wonderful way to start the day. You are 100% in control before the events of the day overtake you.  Grind your coffee the night before, you won't wake anyone up and it'll still taste great.  Pay attention to how the filter sits in the brewer throughout the brew process. Chris explains how to stop it sticking to the bottom of the brewer.  Using natural products that have been sustainably sourced produces good results.  You don't need expensive equipment to brew well, but it is worth investing in those items that you find improves your results.  Don´t be a coffee snob. Explore. If it is bad, it will make you appreciate good coffee even more.    BEST MOMENTS ‘For my go-to espresso, I do about 18 grams, and it's almost a one for one shot. ´ ‘You're going to probably make that coffee better on average yourself more often than a barista will.’ ‘You just want that cup of coffee to touch your soul.’    GUEST RESOURCES  Podcast - https://keystotheshop.com/all-podcasts/  https://keystotheshop.com/  @keystotheshop on social  EPISODE RESOURCES Niche coffee grinders - https://www.nichecoffee.com  Flair espresso makers - https://flairespresso.com/  Stagg kettle - https://fellowproducts.com/products/stagg-ekg-electric-pour-over-kettle  Etkin Brewer - https://etkincoffee.com/ Kalita Wave - http://kalita.ae/products/waveseries/  Clever brewer - https://cleverbrewing.coffee/  How to Get the Best from Your Coffee by Pete Licata / https://www.amazon.com/-/es/Pete-Licata/dp/0648654419  Wendell Berry / https://es.wikipedia.org/wiki/Wendell_Berry  Swift Coffee / https://w...

The Perfect Pour Technique, Part 2 - a Masterclass of Coffee Pour Over with Daniel Teplitz, Klatch Coffee

42 min

In the second episode of this two-part series, Kenneth and Daniel Teplitz of Klatch Coffee sit down together to deliver a pour-over masterclass. Daniel recently took 3rd place in the 2023 US Brewer’s Cup Championship and shares the exact details of how he achieves the perfect pour - it’s a pour technique you can easily use at home! For this episode they dive deeper into the subject of pour-over brewing, explaining what the bloom is and how to get it right. They also cover how to pour to activate the extraction process, channeling, continuous vs pulse pouring, and how to achieve even distribution of the water to create the best overall flavor profile. They also bust an interesting coffee-brewing myth! KEY TAKEAWAYS  Allowing the right level of bloom to develop is essential for releasing CO2. If you do not release enough of it, you will not get a good extraction. Initially, you don’t want to flood the bed, but at some point in the brew doing so can be necessary. Your brew time goal is going to vary depending on the kit and coffee you are using but always aim to hit that goal. Sometimes channeling can be helpful, but generally, you want to minimize it. Use a journal to identify what works and stick to it. Be consistent. You need 4 tools to achieve a good pour. During the episode, Daniel explains what they are and how to pick the best equipment. BEST MOMENTS ‘When you pour for that bloom, you don't want too much water there, so we're able to release the CO2. ´ ‘The darker your roast, the faster you can extract.’ ‘A few years back, I started keeping a coffee journal.’ GUEST RESOURCES https://www.klatchcoffee.com/ @klatchcoffee @danielxteplitz Barista Hustle Coffee Compass - https://www.baristahustle.com/blog/coffee-compass/ ABOUT THE GUEST Daniel Teplitz with Klatch Coffee.  Daniel was awarded 3rd place in the 2023 US Brewer’s Cup Championship.  Loves music, coffee, saxophone, and bass.  VALUABLE RESOURCES https://www.baristahustle.com/blog/coffee-ex...

The Perfect Pour Technique, Part 1 - a Masterclass of Coffee Pour Over with Daniel Teplitz, Klatch Coffee

35 min

In the first episode of this two-part series Kenneth sits down with Daniel Teplitz of Klatch Coffee, who was awarded 3rd place in the 2023 US Brewer’s Cup Championship, to provide you with a pour over masterclass. They discuss why the pour matters, what you are looking for, and how to avoid the mistakes most people make. They explain how to troubleshoot a range of taste and temperature issues. They also discuss the science and physics behind each of the pour tips and techniques that they share and the pour over myths they bust. KEY TAKEAWAYS Understand what the right amount of coffee for your brewer is and stick to that. Grind size has a significant impact on pour rate and flavor extraction. Daniel does not like to stir. He explains why that is during the episode. Under-extraction or over-extraction generally comes from either lack of agitation and/or water that is not at the right temperature. There are two ways to deal with a stalled brew, both of which are explained in full in the episode. How, when, and if you agitate impacts the temperature and taste. When using really fresh coffee, you are going to see more of a bloom. BEST MOMENTS ‘Figuring out coffee and troubleshooting is kind of what the Brewers Cup Competition is all about. ´ ‘Essentially, the more you agitate a coffee, the faster it extracts.’ ‘I'm seeing people try all sorts of different blooms. The key to me is to keep it simple.’   GUEST RESOURCES https://www.klatchcoffee.com/ @klatchcoffee @danielxteplitz Coffee Extraction and How to Taste It - Barista Hustle https://www.baristahustle.com/blog/coffee-extraction-and-how-to-taste-it/ ABOUT THE GUEST Daniel Teplitz with Klatch Coffee.  Daniel was awarded 3rd place in the 2023 US Brewer’s Cup Championship.  He loves music, coffee, saxophone, bass!   VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cup...

Pour Over vs Immersion - Get Your (Coffee) Pump On!

37 min

In this episode, Kenneth sits down with Mark Inmann with Sustainable Harvest Coffee Importers to discuss both the pour-over or immersion approach to brewing coffee. They explain both techniques, in detail, before going through the pros and cons of each of them. Kenneth and Mark also talk about cold drip devices. KEY TAKEAWAYS Examples of immersion techniques include French Press and AeroPress. Pressure is an important in brewing. A Clever dripper provides good control of the immersion time. For pour-overs, the Kalita Wave is a good option. A Chemex is ideal if you are making more than one cup. Getting the perfect drip rate for a 'drip' cold brew is tricky. The type of roast you use plays a role in whether drip or immersion is the right approach. BEST MOMENTS ‘When you look at immersion, it does range from the Clever all the way to espresso in rates of pressure. ´ ‘The press pot or French press is the gateway drug to specialty coffee.’ ‘There's so many factors in espresso that the fact that people are getting consistently good cups is a miracle.’   GUEST RESOURCES https://www.sustainableharvest.com/ @sustharv on social Sweet Maria's Coffee - One Hole, two hole, three hole, big hole video coffee dripping - https://www.youtube.com/watch?v=HJzMeqFpJbY   VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.facebook.com/umblecoffee/ Twitter:  https://mobile.twitter.com/umblecoffee   ABOUT THE HOST As a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer, and family man, Kenneth knows what it’s like to...

Coffee Filters – The Secret Sauce To A Great Cup Of Coffee

38 min

Kenneth is in discussion with Ryan Bledsoe of Frothy Monkey - famed as an all-day cafe, wholesale bakery, and specialty coffee roaster – focusing this time on the importance of filters, the different kinds, and what they each brings to your cup of coffee. KEY TAKEAWAYS  Paper filters do a better job of filtering, keeping sediment/fines and almost all fats out. Less fines in your coffee means less mouthfeel and possibly less body Paper filters can be used more than once Metal filters are traditionally made from aluminum or stainless steel, and are purpose built for repeated use. The sheen on top of the coffee from a metal filter is the fats. With more fats evident, it can be viewed as less healthy although Kenneth and Ryan challenge this thought. Unfiltered coffees taste more powerful – as in 'bolder'. The shape of the filter can make a difference. Waves or baffles can retain heat better. BEST MOMENTS ‘It's all about heat retention' 'Why do we prefer the white filters over the natural brown, unless it's for the taste? I can't tell the difference!' ‘There's a lot in coffee that we've had to weed out as bad practices' GUEST RESOURCES Frothy Monkey - https://frothymonkey.com/ @frothymonkey on social  VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.facebook.com/umblecoffee/ Twitter:  https://mobile.twitter.com/umblecoffee ABOUT THE HOST As a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer, and family man, Kenneth knows what it’s like to push yourself to achieve goals very few accomplish. He’s on...

Why is the Right Kettle So Important?

38 min

In this episode, Kenneth once again sits down with Stefan Tribble, friend and coffee geek, to dip into the surprisingly complex subject of coffee kettles. They consider the pros and cons of the different shapes, operating modes, and materials for stovetop, electronic, and gooseneck kettles.  Stefan puts his kettle fetish to good use by sharing his experience of all of these, while also providing insight into what makes a good travel kettle. KEY TAKEAWAYS  Many stovetop kettles have whistles, but they do tend to wake the family first. The most precise kettles are the gooseneck kind. The water that is poured from a gooseneck comes from the bottom of the kettle rather than the top. When it comes to materials, there are many different options. Each of which has different heat retention properties. The temperature of the water in kettles continues to rise after you have switched it off.   BEST MOMENTS ‘Tell me about your kettle fetish.' ‘One big thing to remember with these different materials is that they're going to have different properties.’ ‘If you're making more than one coffee with that single kettle, you can set it where it will continue to bring that water back to temperature.’ ‘It's always good to geek out over kettles.’  EPISODE RESOURCES Bonavita Gooseneck Kettle - https://www.walmart.com/ip/Bonavita-1-0L-Variable-Temperature-Gooseneck-Electric-Kettle-Silver/32674154 Fellow coffee equipment - https://fellowproducts.com/products/ode-brew-grinder James Hoffman kettle video - https://www.youtube.com/watch?v=Pbel051H7-s Third Wave Water episode - https://podcasts.apple.com/au/podcast/water-the-key-to-a-better-cup-of-coffee/id1616624229?i=1000603284205 VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is bet...

Coffee Scales - The Most Underrated Part of Your Coffee Game

28 min

In this episode, Kenneth sits down with Andrew McCaslin of Kaldis Coffee to talk about the benefits of using scales, how to buy a decent set without spending a fortune, and how to use them. Scientists don’t ‘eyeball’ it. Most chefs don’t ‘eyeball’ it. Any barista with street cred doesn’t ‘eyeball’ it. So, why should you? KEY TAKEAWAYS  Coffee scales improve accuracy, which leads to a more consistent tasting cup of coffee Because the density of the bean and the size of the grains vary so much you cannot tell how much coffee is actually in a scoop. Make sure the scale keys are waterproof. If they are not cover them with Scotch tape to protect them. In the long run, using scales will save you money. BEST MOMENTS ‘Using scales definitely took my coffee brewing game up a few levels.. ´ ‘If I'm using a scale for espresso, I want that scale to be made specifically for using with an espresso machine.’ ‘If you're using a scoop, you can be off by as much as 12 to 15%.’ GUEST RESOURCES https://kaldiscoffee.com/ @kaldis_coffee on social Escali - https://escali.com/products/versi-digital-coffee-scale-with-timer Acaia Scales - https://acaia.co/collections/coffee-scales Hario Scales - https://www.hario-usa.com/collections/scales C101P episode with Elika Liftee of Onyx Coffee Lab - https://podcasts.apple.com/us/podcast/the-two-main-coffee-processing-methods/id1616624229?i=1000568116150 VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee.  Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.facebook.com/umblecoffee/ Twitter:  https://mobile.twitter.com/umblecoffee ABOUT THE HOSTAs a coffee lover, physician,...

Coffee Grinders: Which One Is Right For You?

45 min

In the second of two episodes about coffee grinders, Kenneth and Starved Rock Coffee Co's Matt McLaughlin go even deeper into this very important subject. Today, they dive into the blade vs grinder debate and share which one is best.  They talk through the pros and cons of burr grinders, explaining the difference between conical and flat, and covering the subject of grind speed. They also look at dosing vs non-dosing grinders, step vs stepless, and Puqpress vs tamping of espresso shots by a barista.  They round discussion out by talking all things hand grinders. KEY TAKEAWAYS Blade grinders do not produce a consistent grind size. Burrs are perfectly spaced to produce a far more consistent grind. Matt explains how to maintain your burr grinder. If you start to get an odd taste, try cleaning your burrs. Step grinders tend to be more precisely engineered. Each individual grinder has its own characteristics. A puqpress is the best way to ensure consistency for espresso. Hand grinders work well and are significantly quieter than electric grinders. BEST MOMENTS ‘Think about burrs as being two plates with the perfect spacing in between them.´ ‘The low-speed grinder produces less heat, less noise and less static.’ ‘As you use a grinder more, the burrs get worn down a bit, so you´re going to have to make adjustments.’ GUEST RESOURCES Matt McLaughlin, Starved Rock Coffee Co https://starvedrockcoffeecompany.com/ @starvedrockcoffeecompany on social Baratza Encore Grinder - https://baratza.com/grinder/encore/ Urnex grindz burr grinder cleaner - https://urnex.com/grindz-grinder-cleaning-tablets Hario hand grinder - https://www.hario-usa.com/collections/grinders Extraction Coffee 101 episode - https://podcasts.apple.com/us/podcast/coffee-extraction-a-key-to-making-the-perfect-cup/id1616624229?i=100060644252 Earlier Coffee101 episode with Matt - https://podcasts.apple.com/us/podcast/why-is-good-coffee-so-expensive/id1616624229?i=1000586376243 VALUABLE RESOUR...

Coffee Grinders: All The Things You Didn’t Know

30 min

In the first of two episodes about coffee grinders, Kenneth once again sits down with Matt McLaughlin of Starved Rock Coffee Co. They explain why the right grinder plays such an important role in the quality of coffee you can make. There are several fantastic tips in this episode that you are not likely to have heard before. They also share details on the best grinder for home users. Kenneth and Matt look at how the heat generated by the grinding process impacts the coffee as well as the subjects of clumping, static buildup, and grind speed.  KEY TAKEAWAYS  A good grinder should be the first thing you buy. You need a grinder that enables you to create the right grind size for the equipment you brew with. Grinding creates friction, which creates heat but not enough to change the taste of the coffee, but you might get clumping. Static generated when grinding makes the process pretty messy, but using the tips shared in the episode can solve that problem. BEST MOMENTS‘Grinders I think are one of the most important things that you can buy if you're getting into coffee. ´‘The Barazta Encore is a really good home grinder.’‘The drier the environment, the more static build-up you get.’ GUEST RESOURCES Matt McLaughlin Starved Rock Coffee Cohttps://starvedrockcoffeecompany.com/@starvedrockcoffeecompany on social Matt’s previous episode on ‘Why Is Coffee So Expensive’ https://podcasts.apple.com/us/podcast/coffee-101/id1616624229?i=1000586376243 Baratza Encore Grinder - https://baratza.com/grinder/encore/ VALUABLE RESOURCESAward-winning single-origin specialty coffee: https://umblecoffee.com/At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/Facebook: https://www.faceb...

Coffee Extraction - A Key to Making the Perfect Cup

43 min

In this episode, Kenneth sits down to discuss coffee extraction with Patrik Rolf, who is a World Barista Finalist, the author of From Nerd to Pro - A Coffee Journey, and the creator of the April Coffee Brewer.  Extraction is important! Without it, you don’t get any coffee! During the episode, they discuss grind size, extraction time, ratios, water temperature/quality, troubleshooting, and much more. KEY TAKEAWAYSExtraction is all about what the water can ‘get out’ of the ground coffee. The rate at which the water goes through the coffee during the brew has a big impact on the flavor. That is why the April Brewer is designed to give you better control of the downward and upward pressure and flow rate. The finer you grind the more surface area comes in contact with the water.  If you use a coarser grind pour the water slower. 70% of caffeine is extracted within the first few seconds of brewing. How to extract more is covered in the episode. If the water goes through too fast, you can salvage that brew. Patrik explains how. BEST MOMENTS‘The roast degree of your coffee is going to impact how the water goes through that coffee.'‘Grind your coffee twice.’‘Let the coffee rest for 2 to 3 weeks… then regrind the night before.’ GUEST RESOURCES https://www.aprilcoffeeroasters.com/Instagram - @patrikrolfInstagram - @aprilcoffeecph OTHER RESOURCES https://coffeecenter.ucdavis.edu/ UMBLE COFFEEAward-winning single-origin specialty coffee: https://umblecoffee.com/At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/Facebook: https://www.facebook.com/umblecoffee/ ABOUT THE HOSTAs a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer,...

Weight vs Volume: What’s the Best Way to Measure Your Coffee?!

35 min

For this episode, Kenneth is joined by Brian Hensley who is an accomplished roaster with Indie Coffee Roasters in West Lafayette and Carmel, Indiana which sources and sells unique coffees. They sit down to discuss whether we should be measuring coffee by volume or weight. It sounds like a strange question, but as you will see it has a big impact on how your coffee tastes. They also take a look at the math behind brewing the perfect cup of coffee as well as discussing the difference between how much you use for light or dark roasts.   KEY TAKEAWAYS Weighing is a more accurate way of ensuring you make each cup with the same amount of coffee. A standard ‘scoop’ of coffee can weigh anywhere between 10 and 16 grams - that is a big range! If you use a lighter roast, using weight becomes even more important. If you have no choice but to use a scoop follow the advice shared in the episode for each bean type.   BEST MOMENTS ‘The name of the game is consistency. ´ ‘Brew ratios are much easier when you have a scale.’ ‘The thing that matters the most is the coffee you´re using.’   GUEST RESOURCES https://www.indiecoffeeroasters.com/   @indiecoffeeroasters on Instagram, tik tok   VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/   You’re disciplined and high achieving. You never settle. Shouldn’t the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black. At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee.   Instagram: https://www.instagram.com/umblecoffee/   Facebook: https://www.facebook.com/umblecoff...

How Temperature Impacts Your Coffee

44 min

Welcome Alix Nathan, an expert roaster who owns and operates the Mark Spencer Hotel in Portland, Oregon. Kenneth and Alix discuss how temperature impacts the flavor and, therefore, your enjoyment of your coffee. This episode will enable you to identify and create the correct brewing and drinking temperatures for the style of coffee you like to drink.They cover the impact it has on the speed at which the brewing process takes place, atmospheric pressure, and the way coffee aroma and the various flavor profiles are released at different temperature points. Why drinking your coffee when it is piping hot means you are missing out on some of the aroma and taste profiles, is also explained. KEY TAKEAWAYS The higher the temperature the quicker the extraction, Temperatures above 205F can run the risk of ‘over-extracting’ the coffee and lead to a bitter taste. At 5,000 feet above sea level the boiling point drops by 10 degrees. How you can combat this temp differential is explained in the podcast. Using a gooseneck kettle makes it easy to measure the temperature of the water. There are even temperature rules for cold brew, all of which are discussed in the podcast. Drinking temperature matters because flavor and aroma perception aren’t even reasonably possible until you get around 176F. Studies show that most people like to drink their coffee at about 136F. You won´t taste the sweetness in the cup until your coffee drops to about 111F! BEST MOMENTS ‘Coffee has over 1000 compounds that affect aroma and taste. ´ ‘For lighter roast, you may want to brew on the higher end of the temp range … for darker roast, you may want to brew at the lower end.’ ‘Where you really start to enjoy the coffee is a few minutes in, when the coffee's had time to cool off a little.’ GUEST RESOURCES@markspencerhotel https://instagram.com/markspencerhotelhttps://markspencer.com/ VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ At Umble Coffee, w...

Water - The Key to a Better Cup of Coffee

38 min

In this episode, Kenneth sits down with Taylor Minor from Third Wave Water to discuss why using the right water is the key to creating a better-tasting cup of coffee. Taylor explains why choosing the right water profile has such a big impact on the finished result. They cover the impact of water hardness, the relationship between water quality and equipment efficiency, and why different brews can benefit from different water profiles. KEY TAKEAWAYS A standard cup of drip coffee is about 98% water! Third Wave Water makes it easy for you to take filtered/de-mineralized water and turn it into water that contains the right mix of minerals to make that perfect cup of coffee. You can buy several types of bottled water, but not all of them are actually de-mineralized. Taylor explains the differences and which to buy. Using the right water reduces scaling. This ensures the equipment works as it should, which improves the taste. When making different styles of coffee, it is worth choosing the right water profile for each style. The type of water you use has a big impact on acidity and alkalinity. The pace at which the coffee brews will be impacted by the mineral profile of the water you use. BEST MOMENTS ‘Start at a neutral base, add our minerals and you are going to get a consistent cup, anywhere in the world.’ ‘The meters to test it (water) are about $12-$15.’ ‘If you have softened the water with salt, that causes the brewing to extend up to 50%.’ ‘You don't want to brew coffee with toilet water.’  EPISODE RESOURCES Coffee Technology by Michael Silvetz - https://www.amazon.com/Coffee-Technology-Michael-Sivetz/dp/0870552694 GUEST RESOURCES https://thirdwavewater.com/ @thirdwavewater on Instagram, YouTube YouTube on Shark Tank and Third Wave Water - https://www.youtube.com/watch?v=BPR-4OpNodc VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ You’re disciplined and high achieving. You never settle. Shouldn’t the fue...

Why is Your Coffee to Water Ratio Important?

29 min

In this episode, Kenneth sits down with Matt Saperstone from Nilaa Coffee to talk about coffee to water brew ratios. They explain what brew ratios are, why they are so important, and how to get them right. During the episode, they share the best coffee to water ratios for drip, espresso, AeroPress, ristretto, lungo, and several other popular styles of coffee. Matt also explains what Nilaa Coffee is all about. Sharing why they are focused on serving coffee produced by farms working in under-represented markets like Myanmar. KEY TAKEAWAYS  In simple terms, the brew ratio is the amount of coffee you add to a certain amount of water. Coffee pros measure both the beans or grinds and water by weight. If you don´t get your brew ratios right, even the most perfectly grown, harvested and roasted beans can taste bad. The ratios you need vary depending on what type of coffee you are making e.g., Lungo is best at a ratio of 1:3 to 1:4. During the episode, they share the brew ratios for many other types of coffee. The more concentrated everything is, the more accentuated the flavor, body, acidity, etc. becomes. BEST MOMENTS ‘What are you talking about? You want me to weigh my coffee?  And I always say, 'yes, it´s one of the most important things you can do'.' ‘For an AeroPress at home, I personally like [the brew ratio] to be about one to six.’ ‘We recommend certain brew methods based on how the coffee roasts.’ GUEST RESOURCES Facebook - @nilaacoffee Instagram - @nilaacoffee https://www.nilaacoffee.com/ https://www.camelliacoffeehouse.com/ VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ You’re disciplined and high achieving. You never settle. Shouldn’t the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black. At Umble Coffee, we only roast specialty-gra...

Home Essentials to Make the Best Cup of Coffee - Part 3

37 min

This is the last of 3 episodes that looks at what home coffee brewers need to know and do to be able to serve the perfect cup of coffee, every time. Once again, Kenneth and Katie sit down with Michael Matthews of Alinea Coffee Roasters. He explains how he got into roasting and serving specialty coffee and food in his two highly popular Bearcat restaurants in New Orleans.  For this episode, they talk through the pros and cons of different filters, ways to prepare the milk, and coffee mugs. KEY TAKEAWAYS Metal filters do not filter out the fats, so you get a sheen on top of your cup of coffee. Some people say they can taste the difference between a bleached and unbleached coffee filter. Choose a mug that feels good in your hand and one that enables the coffee to cool fairly quickly to the right drinking temperature. Letting your coffee cool for between 12 to 15 minutes helps it get to a temperature where you can appreciate the flavor better. BEST MOMENTS ‘Always pre-rinse your filters in hot water. ´ ‘Pre-warm your cups.’ ‘I really like a fairly sharp edge where you’re sipping from the cup.’ GUEST RESOURCES https://www.alineacoffees.com/ https://bearcatcafe.com/ Instagram - @alineacoffeeroasters, @michaelmatthewscoffee, @brewlikemike, @bearcatCBD EPISODE RESOURCES Drippy Cups - https://www.drippypots.com/ ABOUT THE GUEST Michael Matthews used to be a professional drummer. While touring the USA and Europe with Earphunk, Mia Borders, and Hannah Wicklund he got hooked on coffee. Between load-in and showtime, or on off days, he passed the time looking for the closest coffee shops serving good espresso. Something which made him realize that, when it came to flavor, there were some huge differences. Seeing small coffee shop owners roasting their own beans inspired him to do the same. During his downtime, he used his little Arc 800-gram roaster to learn the art and eventually ended up creating his own specialty coffee. A product that he now ships across th...

Home Essentials to Make the Best Cup of Coffee, Part 2

39 min

In this episode, Kenneth and Katie sit down with Michael Matthews of Alinea Coffee Roasters, who also runs two Bearcat coffee shops in New Orleans. This is the 2nd of 3 episodes that cover what home coffee brewers need to do to be able to serve the perfect cup of coffee, every time.  This time, they explain what type of kettle gets the best results and how to get the water temperature right for each roast type. Kenneth and Michael also talk extensively about home brewers and their recommendations. Covering cone and flatbed brewers, clever drippers, Kalita Waves, April brewers, Hario V60, SCA certified brewers and the AeroPress!  That's alot of ground to cover in one episode! KEY TAKEAWAYS Temperature control gooseneck kettles give you precise control of temperature flow rate and where the water goes. Darker roast beans are a bit more structurally compromised, so you can use water that is at the lower end of the temperature range. For flatbed brewers, it is usually best to use a slightly coarser grind. Keep experimenting with your brews - you'll learn so much. If you find that your Kalita brewer chokes, put a couple of whole beans in the bottom before you add the filter! BEST MOMENTS ‘Proper water temperature is essential to proper extraction ´ ‘I really like experimenting with the clever dripper.’ 'The Aeropress or a Clever is my go-to brewer most mornings.' EPISODE RESOURCES SCA certified home brewers - https://sca.coffee/certified-home-brewer GUEST RESOURCES https://www.alineacoffees.com/ https://bearcatcafe.com/ Instagram - @alineacoffeeroasters, @michaelmatthewscoffee, @brewlikemike, @bearcatCBD ABOUT THE GUEST Michael Matthews used to be a professional drummer. While touring the USA and Europe with Earphunk, Mia Borders, and Hannah Wicklund he got hooked on coffee. Between load-in and showtime, or on off days, he passed the time looking for the closest coffee shops serving good espresso. Something which made him realize that, when it came to...

Home Essentials to Make the Best Cup of Coffee - Part 1

45 min

In this episode, Kenneth and Katie sit down with Michael Matthews of Alinea Coffee Roasters, who also co-owns the highly popular Bearcat restaurants in New Orleans. This is the first of 3 episodes that looks at what home coffee brewers need to know so they can be able to serve the perfect cup of coffee, every time. This episode covers equipment, ingredients, techniques, and tips. They talk through choosing the right water, sourcing fresh coffee that tastes good to you, storage, grinders, and why it is worth using scales.  KEY TAKEAWAYS Using water with the right mineral content has a huge impact on the taste. Look for coffee that has a 'roasted-on' date instead of a 'best by' date. Oxygen and light are enemies of coffee - choose your storage container with this in mind. There is a big difference between blade and burr grinders. BEST MOMENTS ‘Water is 98% of your cup. ´ ‘For peak freshness, I'm looking at anywhere from four days to two weeks off roast.’ ‘I have a siphon brewer and I absolutely love it.’ ‘A better grinder is going to give you a more equal particle size.’ EPISODE RESOURCES https://thirdwavewater.com/ https://www.comandantegrinder.com/  GUEST RESOURCES https://www.alineacoffees.com/ https://bearcatcafe.com/ Instagram - @alineacoffeeroasters, @michaelmatthewscoffee, @brewlikemike, @bearcatCBD ABOUT THE GUEST Michael Matthews used to be a professional drummer. While touring the USA and Europe with Earphunk, Mia Borders, and Hannah Wicklund, he got hooked on coffee. Between load-in and showtime, or on off days, he passed the time looking for the closest coffee shops serving good espresso. Seeing small coffee shop owners roasting their own beans inspired him to do the same. During his downtime, he used his Arc 800-gram roaster to learn the art and eventually ended up creating his own specialty coffee. A product that he now ships across the world and serves at the two restaurants he runs - Bearcat 845 and Bearcat Cafe in New Orleans, LA....

The Perfect Coffee Shop Experience - Mastering the Trifecta of Setting, Selling, and Social

47 min

In this episode, Kenneth sits down with Wendy Pavin of Baba Java Coffee to talk about providing the perfect coffee shop experience. The perfect experience leads to sustainable coffee shop growth.  If you own (or are thinking about starting) a coffee shop, this is the episode for you!  They discuss getting the setting right, keeping customers informed, selling, and creating a community.  They discuss how the layout of the café, décor, what is served, and who serves it all affect the coffee-drinking experience for customers.   KEY TAKEAWAYS  Wendy and her team realized that for many people specialty coffee shops seem pretentious, even off-limits. Their café is designed to eliminate this feeling. You need to employ approachable people. Baba Java took design inspiration from the Middle East where coffee drinking is very much a relaxed and social experience. Coffee is part of the hospitality sector, so taking inspiration from the hotel industry makes sense. Showcasing how the coffee is grown and produced helps customers to identify with the hard work the farmers and roasters do. The design has to put the customer first - for example, charging ports for every table and good wifi. Listen politely to your customer’s suggestions and act on them when it makes sense. Successful cafes put a strong emphasis on community.   BEST MOMENTS ‘We intentionally chose the way our bar is shaped. It’s curved. We wanted the baristas behind the bar to be accessible.’ ‘We've all been in a place where you feel like you're going to ask a question, and you feel dumb, and we just don't want people to feel that way.’ ‘Everyone who works for us …enjoys people.’   EPISODE RESOURCES Baba Java Coffee Website - https://www.babajavacoffee.com/ Coffee U Podcast / https://podcasts.apple.com/us/podcast/coffeeu/id1613247330   VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/   You’re disciplined and high achieving. You never settle. Shouldn’t...

Coffee Shop Drinks and Lingo Demystified with Morgan Eckroth, Part 2

40 min

In the second of two episodes, covering common coffee shop drinks and lingo, Kenneth sits down with Morgan Eckroth of Onyx Coffee Lab. She is the 2022 World Barista Runner-Up and the reigning US Barista Champion. Morgan is the most popular coffee expert across all of the big social media platforms. She is the go-to source for all things coffee, so is the ideal person to provide an overview of modern coffee lingo and drinks. For part two, Kenneth and Morgan focus more on coffees that include a substantial amount of milk in them and touch on some of the cold and iced coffee drinks you can buy, including breve, cappuccino, flat white, latte, cafe au lait, mocha, affogato, flash brew, frappe and cold brew. They also briefly discuss chai and matcha teas as well as what makes a drink 'dirty'. KEY TAKEAWAYS In the US, half and half is used to make breves. In the US, a flat white and a cappuccino are essentially the same, but this may not be the case in other countries. The definitions of drinks are constantly evolving. Mochas are a good way to introduce people to coffee. It was Morgan´s gateway coffee drink. Affogatos are more of a dessert than a drink, but very tasty. Caffe au lait is different from a latte - how is explained in the episode. Cold brew, flash brew, and iced coffees have very different flavor profiles. BEST MOMENTS ‘The traditional way to serve a cappuccino in a lot of countries is to put cocoa powder on top of it. ´ ‘Cafe lattes are a wide range of combinations of milk and espresso.’ ‘The caffeine content in cold brew versus iced coffee is very different. Cold Brew is one of the most caffeinated drinks that you can order.’  GUEST RESOURCES Instagram (YouTube and Tik Tok): @onyxcoffeelab   @morgandrinkscoffee Website: www.onyxcoffeelab.com VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ You’re disciplined and high achieving. You never settle. Shouldn’t the fuel that helps you reach your goals b...

Coffee Shop Drinks and Lingo Demystified with Morgan Eckroth, Part 1

41 min

In the first of two episodes, covering all common coffee shop drinks and lingo, Kenneth sits down with Morgan Eckroth of Onyx Coffee Lab. She is the 2022 World Barista Runner-Up and the reigning US Barista Champion. Morgan is the most popular coffee expert across all of the big social media platforms. She is the go-to source for all things coffee, so is the ideal person to provide an overview of modern coffee lingo and drinks! In this episode, they cover drip coffee, pour-overs, and batch brews. Before moving on to espresso, red and black eyes, americano, long black, macchiato, cortado, cappuccino, and a few others. During the episode, they also debunk a few myths and answer some interesting questions, for example, whether espresso is as strong as drip coffee. KEY TAKEAWAYS In the US, drip coffee is still the most common way to drink coffee. The fact that it can be made in large batches makes it an efficient option. Batch brewing can still produce a phenomenal cup of coffee. It is a good way to get a consistent cup. Espresso is more concentrated than drip coffee.  Americanos are a great introduction to coffee because the taste is milder and smoother. Macchiato means stain or mark which makes it the perfect name for a coffee with a smidge of steamed milk on top. How the milk is prepared has a big impact on the mouthfeel. BEST MOMENTS ‘Outside of the US, you´ll hear drip coffee referred to as filtered coffee. ´ ‘Very roughly speaking, on average, a double shot of espresso ... will have an approximate amount of caffeine to an 8oz cup.’ ‘A macchiato is just a way to soften and kind of take off the edge of espresso,’ GUEST RESOURCES Instagram, YouTube, and Tik Tok: @onyxcoffeelab   @morgandrinkscoffee Website: www.onyxcoffeelab.com VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ You’re disciplined and high achieving. You never settle. Shouldn’t the fuel that helps you reach your goals be held to those same st...

Season 2 Trailer

3 min

Katie’s scary yet funny story provides a compelling reason for you to subscribe to Season 2 of Coffee 101 - a season that gets into the nitty gritty of making and serving the best coffee. Whether you’re coffee curious or a coffee connoisseur, this is the season for you! KEY TAKEAWAYS  Coffee 101 will teach you everything you need to know to take your coffee game from zero to hero. Understand every brewing process you have ever heard of. Learn about new ways to brew and serve coffee. BEST MOMENTS ‘Pick the best coffees, brew like a champion.’ ‘Don't be that friend that drinks and serves subpar coffee.’ ‘I woke my friend up and we went out of there faster than you could say shaken espresso.’ VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ You’re disciplined and high achieving. You never settle. Shouldn’t the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black. At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee.  Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.facebook.com/umblecoffee/ Twitter:  https://mobile.twitter.com/umblecoffee ABOUT THE HOST As a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer, and family man, Kenneth knows what it’s like to push yourself to achieve goals very few accomplish. He’s one of the best specialty coffee roasters in the United States as he’s a multi-year US Coffee Roasters’ Competition Finalist. He created Umble Coffee Co with the belief that, if sourced and roasted right, coffee can taste phenomena...

Coffee Myths - Part Dos

47 min

In this episode, Kenneth once again sits down with Dylan Morse of Tinker Coffee in Indianapolis to look at more common coffee myths. Between them, they explain whether they are true or not, sharing the facts behind the myths including a couple of weird ones, for example, coffee ruins your teeth or stunts your growth. KEY TAKEAWAYS Is coffee addictive? If it is, how big of a problem is that? Does espresso have more caffeine than drip coffee? – it depends, why that is the case is explained in the episode. All coffee does not contain the same amount of caffeine. What factors impact the levels are explained. Why do most people struggle to make coffee at home that tastes as good as the cup they drink at a local café? How to choose the right water to make your coffee at home. Coffee does have to mature a little after the roast to taste its best. Is decaf full of chemicals? Can dark roast coffee upset your stomach? Does coffee stunt your growth?   BEST MOMENTS ‘If you're using a really great coffee, the flavor of an espresso is so intense that it's more of a drinking experience.’ ‘The coffee bean has no idea where it is.’ ‘Having that perfect balance of the electrolytes in the water helps with the extraction.’   GUEST RESOURCES Website Tinker Coffee – https://www.tinkercoffee.com/ Instagram – https://www.instagram.com/tinkercoffee/ Facebook - https://www.facebook.com/TinkerCoffee/ Twitter - https://twitter.com/tinkercoffeeco   VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/   You’re disciplined and high achieving. You never settle. Shouldn’t the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black. At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in...

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