Coffee 101

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 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 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.

BUY COFFEE!: https://umblecoffee.com/

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 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.

BUY COFFEE!: https://umblecoffee.com/

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 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, and then you can rate and review it.

BUY COFFEE!: https://umblecoffee.com/

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 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 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, and then you can rate and review it.

BUY COFFEE!: https://umblecoffee.com/

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 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, and then you can rate and review it.

BUY COFFEE!: https://umblecoffee.com/

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 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 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.

BUY COFFEE!: https://umblecoffee.com/

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 Co
https://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 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 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.

BUY COFFEE!: https://umblecoffee.com/

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 TAKEAWAYS
Extraction 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 - @patrikrolf
Instagram - @aprilcoffeecph

OTHER RESOURCES

https://coffeecenter.ucdavis.edu/

UMBLE COFFEE
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/

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.”

BUY COFFEE!: https://umblecoffee.com/

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/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 phenomenal and be good for you.

“Life’s too short to drink bad coffee.”

Podcast Description

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 2 is all about coffee’s journey from shelf to sip!

BUY COFFEE!: https://umblecoffee.com/

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/markspencerhotel
https://markspencer.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 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.”

BUY COFFEE!: https://umblecoffee.com/