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 is universally defined.
But the truth is more sober.
In this episode, we examine how a simple cupping form helped create a universal id ... Show More
Dec 8
Coffee Quality, Part 3: When the “quality” myth hits the farm
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 producers whose lives collided with the myth of universal q ... Show More
30 m
Dec 8
Coffee Quality, Part 1: The birth of specialty coffee flavours
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 distinctive: sweeter, brighter, cleaner. We discover how their ... Show More
23m 30s
Oct 13
The Future of Coffee Depends on Science - World Coffee Research | HANNA NEUSCHWANDER!
As climate change, disease, and shifting generations reshape coffee production, Hanna Neuschwander from World Coffee Research (WCR) joins us to unpack how genetics, collaboration, and innovation are securing the future of coffee. From varietal trials across 18 countries to the ra ... Show More
1h 24m