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Hosted by James Harper · 🇺🇸 US · EN · 34 episodes
Established thought leaders with verified media credentials.
The Science of Coffee is a journey into coffee’s hidden microscopic secrets to help you make even better coffee at home.Documentary maker and coffee professional James Harper travels the world and speaks with leading coffee scientists to help you appreciate coffee more deeply.You are going to get taken into the science of water, coffee extraction, plant genetics, espresso technology, latte foam, sonic seasoning, our sense of taste and smell, organic farming, roasting, grinding and freshness, and how to think like a scientist. Press the Subscribe button so you don’t miss future episodes!The Science of Coffee is a spin-off series from James Harper’s documentary podcast Filter Stories.Follow James on Instagram: https://bit.ly/2Mlkk0OListen to Filter Stories: https://bit.ly/3ajoT5
James Harper hosts The Science of Coffee, a science show with 34 episodes published.
For twenty years, the 2004 cupping form profoundly shaped the specialty coffee world. But on the hillsides of coffee farms, some of the form’s byproducts have been disadvantaging producers. In this episode, we follow two
If you ask two specialty professionals what makes a high-quality coffee, you’ll likely get a surprisingly consistent answer: clean, sweet, juicy, bright. To an outsider, they would be forgiven for thinking coffee quality
For the longest time, coffees were dull and bitter. But then a small group of pioneers changed the world. In this episode, we travel back to the 1960s and ’70s to meet the trailblazers who realised coffees could taste di
For the longest time, the coffee community only cared about water’s impact ruining espresso machine boilers and kettles. But what about water’s impact on coffee flavour? In this episode, I tell the story of how the speci
550 million years ago, earth was perfect. We had perfect water for coffee AND we were living in a vegetarian paradise! But then Earth changed—violently. The planet shifted from a peaceful, plant-eating paradise to a dark
Water massively impacts your coffee’s flavours. But most of us struggle to fix our water because water science is confusing… …until now! In this special collaboration with Lucia Solis (Making Coffee podcast), I guide her
Water massively impacts your coffee’s flavours. But most of us struggle to fix our water because water science is confusing… …until now! In this special collaboration with Lucia Solis (Making Coffee podcast), I guide her
Every time we open a bag of beautiful specialty coffee — like Erick Bravo’s from Finca El Chaferote in Huila, Colombia — we’re drinking something that’s been on a long journey. And I mean long! Over 1500 kilometers north
I travel to Colombia’s Huila region to answer a question that’s puzzled me for years: if specialty coffee pays more, is better for the environment, and brews tastier cups—why don’t more farmers grow it? I speak with two
Volume. Cheap. Lame flavours. This is the traditional way of growing coffee in Brazil, and almost every farm does it this way. But what if you wanted to produce beautiful, distinctive flavours instead—and make a living f
Volume. Cheap. Lame flavours. This is the traditional way of growing coffee in Brazil, and almost every farm does it this way. But what if you wanted to produce beautiful, distinctive flavours instead—and make a living f
To roast coffee faster, you need to turn up the heat….right? No! In this episode, we explore the three powerful methods of heat transfer that revolutionised roasting. We’ll journey from humble beginnings—when roasting th
A mother coffee plant gifts its baby everything it needs to grow—a green seed packed with food. But when we roast coffee, we hijack that gift and turn it into something else: flavor. But what is flavor, at a microscopic
When I started making cold brew this last year, I treated it like hot brew filter coffee. But no matter how I adjusted the grind or tweaked the brew time, I hardly got any differences in flavor… Then it hit me: cold brew
For years, I used cold brew as a last resort—the only brew method to tame dark, oily beans that were too bitter for hot water. Then one day, I took a chance on a Guatemalan Gesha and brewed it cold. The result? A massive
We’re back with another series of The Science of Coffee—and this time we’re diving even deeper into coffee’s hidden microscopic secrets! Over the past year, narrative audio producer and coffee professional James Harper h
Deep inside your coffee grinder, tiny changes can have massive consequences. This episode takes you deep inside Mahlkönig’s grinders to show you how coffee is ground and the importance of particle sizes on flavour. If yo
For your coffee to taste its best, it’s crucial you buy fresh roasts and grind fresh.… .….Or maybe not. When I began creating this episode, I was convinced that ‘fresh is best’. But, after delving into the science of cof
In the last episode, I discovered that rinsing my Chemex filter papers was a waste of time! As a result I’ve managed to claw back over seven days of my life left on earth. But why stop there? The coffee industry is full
Should you rinse your filter paper before making a filter coffee? Almost everybody in coffee internet says you should. But what if most of coffee internet was wrong? In this episode, I show you how I try to answer this q
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The Science of Coffee is hosted by James Harper. The show is categorised under science (arts) and has published 34 episodes.
The Science of Coffee has published 34 episodes.
The Science of Coffee regularly covers science, arts, food. It sits in the science category, with a arts focus.
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Episodes of The Science of Coffee average 38 minutes. a focused format where a clear narrative arc and tight preparation matter most.
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