Sign up to save your podcasts
Or
Share Coffee Engineering with Brandon Bir of Crimson Cup
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Coffee Engineering with Brandon Bir of Crimson Cup
Coffee Engineering with Brandon Bir of Crimson Cup
We love coffee here at Sharing the Flavor and this show features an interview with Brandon Bir, who is the director of sustainability at Crimson Cup coffee in Columbus Ohio.
We talk about the engineering of coffee starting with the farm and progressing all the way to the served cup to the consumer. Brandon is an active collaborater with researchers at the Ohio State University.
Brandon grew up on rural Indiana and has a passion for farming and sustainability and brings that passion to the work he does at Crimson Cup. After studying the culinary arts Brandon became a barista and then a coffee roaster and educator. He works to develop a network of farmers and producers for Crimson that promotes high quality coffee and fair trade.
We discuss the engineering process starting with the farm and agronomy, through the fermentation process, roasting, and the brewing. Engineering and science is involved with all aspects of coffee and knowing it can help impart rich flavors in the served cup of coffee.
MenuBrandon's Recipe for coffee
2 glass servers, 26 grams of medium ground coffee, a kettle of 200 degrees fahrenheit water, a Hario v60 with a white/bleached paper filter, a spoon or stir stick, a gram scale.
Dump your ground coffee into one of the glass servers. Place on the scale and tare. Add 400 grams of hot water (start a timer). At 1:45, stir 10 times to make sure the extraction is even. At 2:15, dump the solution through the filter/V60 over your second glass server. Allow the liquid to drip through and serve immediately.
ResourcesThe Design of Coffee: An Engineering Approach
Crimson Cup Lab
Crimson Cup Youtube
Specialty Coffee Association
James Hoffmann
Christopher Feran
View all episodes
By Sharing the FlavorCoffee Engineering with Brandon Bir of Crimson Cup
We love coffee here at Sharing the Flavor and this show features an interview with Brandon Bir, who is the director of sustainability at Crimson Cup coffee in Columbus Ohio.
We talk about the engineering of coffee starting with the farm and progressing all the way to the served cup to the consumer. Brandon is an active collaborater with researchers at the Ohio State University.
Brandon grew up on rural Indiana and has a passion for farming and sustainability and brings that passion to the work he does at Crimson Cup. After studying the culinary arts Brandon became a barista and then a coffee roaster and educator. He works to develop a network of farmers and producers for Crimson that promotes high quality coffee and fair trade.
We discuss the engineering process starting with the farm and agronomy, through the fermentation process, roasting, and the brewing. Engineering and science is involved with all aspects of coffee and knowing it can help impart rich flavors in the served cup of coffee.
MenuBrandon's Recipe for coffee
2 glass servers, 26 grams of medium ground coffee, a kettle of 200 degrees fahrenheit water, a Hario v60 with a white/bleached paper filter, a spoon or stir stick, a gram scale.
Dump your ground coffee into one of the glass servers. Place on the scale and tare. Add 400 grams of hot water (start a timer). At 1:45, stir 10 times to make sure the extraction is even. At 2:15, dump the solution through the filter/V60 over your second glass server. Allow the liquid to drip through and serve immediately.
ResourcesThe Design of Coffee: An Engineering Approach
Crimson Cup Lab
Crimson Cup Youtube
Specialty Coffee Association
James Hoffmann
Christopher Feran