Prodigal Coffee- https://getprodigal.com/

Episode 39 covers everything you need to know about diseases and fungus that grow and affect the growth of coffee plants. We shine light on the unknown nature and hardships of farming and producing coffee. 

#coffee #coffeetime #coffeelover #cafe #coffeeshop #coffeeaddict #food #espresso #love #coffeelovers #breakfast #barista #latte #tea #foodie #kopi #instagood #coffeegram #foodporn #coffeeholic #caf #instacoffee #latteart #coffeebreak #chocolate #specialtycoffee #instafood #cappuccino #photography #goodmorning

Also I am so sorry but the video for this episode was having some issues so it is only audio today!!

Prodigal Coffee- https://getprodigal.com/

Johnathan Gagne's Book- https://www.scottrao.com/products/physics-of-filter-coffee-jonathan-gagne

In this episode, we explore the intricate science of particle size distributions within the realm of coffee. From the grind size's impact on flavor extraction to the importance of uniformity in brewing techniques, we delve into how understanding these particles enhances the coffee experience. Join us as we uncover the secrets behind the perfect cup, revealing the fascinating interplay between particle size and taste in your morning brew.

Today we cover cold brew and all of it’s methods/recipes. Cold Brew is a distinctive method of extraction that stands out due to its unique characteristics. It requires a significant amount of time, often much longer than other brewing methods, which adds to its unique appeal. Additionally, there are numerous approaches to creating Cold Brew, each with their own set of steps and nuances, further adding to the complexity and allure of this particular brewing method.

A lot goes into espresso machines, including pumps, water intake, and steam wands. All of these factors rely on other internal components to work. Every price point has different styles of internals and work differently. So we cover every price-point today and all of the internal jobs!

Check out September Coffee- https://september.coffee/en-us/collections/coffee

Tasting coffee and speaking what you are tasting is a very complex thing to do. So how can you better yourself and achieve this? Well there are many things that can help expand your palette and get you closer to your dream of maybe being a Q-grader our professional taster. So today we cover these practices that can help expand your palette!

Check out MY FAVORITE HIGHLIGHT COFFEE YET- https://september.coffee/en-us/products/basha-bekele-ethiopia

Ever heard the term "Dead Espresso," and wondered what it truly meant? A lot of people use this term in reference to the oxidation process. Except this use of 'dead' is completely invalid and inconsistent; as it relies on origin, process method, and extraction time. Tune in today to see how the term is false and what the oxidation process actually effects.

Much like the art of painting, the extraction stages in espresso follow a creative process. Pre-infusion preps the canvas, infusion is the painting with extraction time and pressure as tools, and post-infusion is letting it dry. In this episode, we explore the science behind these stages, discovering the keys to achieving the perfect espresso shots.

In episode 21 releasing this Thursday, August 31, we cover Espresso Extractions: Utilizing every Factor to its Fullest Potential! There’s a lot to cover in this episode including every step in extracting a good shot of espresso. I’m super excited to bring this episode to you guys to share my ways and thoughts on espresso extractions! I’m also super excited about our highlight coffee this episode….
Hope you all enjoy!!

Quality standards are huge and make or break coffee shops, especially newer coffee shops. They are an easy way to ensure consistency and quality. It is also super easy to mess up, and lots of big shops nowadays are money hungry and not focusing on quality standards. It’s super important but takes some effort.

Acidity is a commonly misinterpreted word used in coffee to describe sour-esque and bright notes. This is very commonly mistaken by newer people in coffee. So what is acidity? What is alkalinity? These two work hand in hand to make sure your cup of coffee is spectacular every single time, with a little bit of work done by you. How do we measure these? There is a scale called PH that is used to determine these levels. Figure out how to do all of this and more in Episode 30!

CHECK OUT THE WEBSITE- https://blackautumn.coffee/

Check out September Coffee Co.- https://september.coffee/en-us