Tamper Tantrum Audio

By Colin Harmon and Stephen LeightonArts Food

Tamper Tantrum Audio episodes

July 25, 2016 No. 59
From
football banter to staff cost percentages and potato defect theories to
Machiavellian plans, Episode 59 is exactly what you should expect when Steve
& Colin record together. Also: a continuation of the gender equality
discussion, industry inadvertent sexism, Steve’s trip to Rwanda, recording
woes, why 32.03 might be the actual answer to the universe, unification
speculation, the importance of tempo, and some sneaky tidbits about
our
upcoming program in New York this September.
www.nuovasimonelli.it/en/
56 min
July 18, 2016 CoLab: Antwerp: "Coffee, I love you but you're bringing me down" | Talor Browne (Talor & Jørgen)
Talor Browne’s “Coffee, I love you but you’re bringing me
down” brings the topic of coffee professionals’ physical and mental health
directly to the forefront of our discussions about the future and
sustainability of the coffee industry. Despite the fact that there is a general
agreement that there are important things to consider, the unwieldy and
multifaceted nature of the topic—difficult to discuss generally, let alone in
an actionable way—has tended to stifle the conversation and left it at the
periphery.
Talor’s CoLab: Antwerp presentation is a call for us to
re-open the discussion, no matter how uncomfortable or difficult it might be,
and to talk about the health of our people: there is “no one-size fits all”
answer, we’ll all need to pitch in to find solutions to a problem that will
impact the growth and maturity of our industry moving forwards.
The overwhelming response to both Talor’s initial survey
and subsequent presentation in Antwerp highlighted how important it is to have
this conversation, so we’ve helped to facilitate the continuation of the
conversation online: share your thoughts, join the discussion, and view the
survey results at COFFEE, I
LOVE YOU BUT YOU’RE BRINGING ME DOWN.
--

Talor Browne cut her teeth in
the early days of what is now the heaving behemoth of the Melbourne specialty
coffee scene. Fortunate enough to have worked with Mark Dundon from St.Ali to
Brother Budan and Seven Seeds, then on to Market Lane and just about every
other notable bar in the city. In 2012, Paris beckoned and she left her old life
behind to team up with Coutume. That partnership was short lived when she was
offered a barista position in Oslo. Not long after, she was promoted to head
roaster. After 13 years working for people she admires, Talor is now in the
process of building a very different kind of coffee roastery in Norway. She
also happens to be a great cook.
45 min
July 18, 2016 CoLab: Antwerp: “Coffee, I love you but you’re bringing me down” | Talor Browne (Talor & Jørgen)

Talor Browne’s “Coffee, I love you but you’re bringing me
down” brings the topic of coffee professionals’ physical and mental health
directly to the forefront of our discussions about the future and
sustainability of the coffee industry. Despite the fact that there is a general
agreement that there are important things to consider, the unwieldy and
multifaceted nature of the topic—difficult to discuss generally, let alone in
an actionable way—has tended to stifle the conversation and left it at the
periphery.

Talor’s CoLab: Antwerp presentation is a call for us to
re-open the discussion, no matter how uncomfortable or difficult it might be,
and to talk about the health of our people: there is “no one-size fits all”
answer, we’ll all need to pitch in to find solutions to a problem that will
impact the growth and maturity of our industry moving forwards.

The overwhelming response to both Talor’s initial survey
and subsequent presentation in Antwerp highlighted how important it is to have
this conversation, so we’ve helped to facilitate the continuation of the
conversation online: share your thoughts, join the discussion, and view the
survey results at COFFEE, I
LOVE YOU BUT YOU’RE BRINGING ME DOWN.

--

Talor Browne cut her teeth in
the early days of what is now the heaving behemoth of the Melbourne specialty
coffee scene. Fortunate enough to have worked with Mark Dundon from St.Ali to
Brother Budan and Seven Seeds, then on to Market Lane and just about every
other notable bar in the city. In 2012, Paris beckoned and she left her old life
behind to team up with Coutume. That partnership was short lived when she was
offered a barista position in Oslo. Not long after, she was promoted to head
roaster. After 13 years working for people she admires, Talor is now in the
process of building a very different kind of coffee roastery in Norway. She
also happens to be a great cook.
45 min
July 11, 2016 No. 58
Warning: considerable sweariness lies ahead. In No. 58, Steve & Colin provide their own recap and
dissection of all things alphabet soup that have happened in, around, and
following on from Dublin’s week as host city for World of Coffee 2016. This
week episode includes, but is not limited to (by any stretch…!), to some of the
following topics: emcee rules (and how to break them), an epidemic of
box-ticking, being thoughtfully dressed down, an exploration of morality, why
the team at 3FE are legends, tradeshow blues, an example of what happens when
you push jenn too far, the recent flurry of online activity surrounding SCAA/SCAE
unification, and Colin’s newest crush(es).
www.nuovasimonelli.it/en/
1 hr
July 04, 2016 CoLab: Antwerp: "EK43 as Espresso Grinder" | Rob Berghmans (Caffènation)
Chances are, you’re not unfamiliar with the EK43
grinder—first seen being used as a coffee grinder in the 2011 World Brewers Cup
(Vienna) and then made a specialty coffee household name thanks to Matt
Perger’s 2012 World Barista Championship routine, the EK43 has been a hot topic
of conversation within the coffee industry and a familiar site both on the WBC
stage and in specialty shops ever since.
In our second video from CoLab: Antwerp, local Rob
Berghmans (Caffènation) shares his thoughts on the benefits of using the EK43
as their main espresso grinder as well as the workflow they’ve put into place
in order to maximise said benefits. This one is for all types: workflow geeks,
EK43 fangirls, Turkish burr skeptics, or even just into the thought-process behind
creating shop systems—get in!
--

Rob Berghmans founded Caffènation back in 2003 when the
current form of specialty coffee was still largely uncharted territory. Since
then, he and his team have been at the forefront of sourcing, roasting, and
serving excellent coffees from their base in Antwerp. Caffènation is involved
in many Belgian initiatives that push specialty coffee forward, working
constantly to “change the ball game” whilst creating a “second home” for their
customers, and have played host to the community-building Belgian Aeropress
Competitions since 2011. Their approach has proved to be popular, not just at
home in Belgium, but also abroad: Caffènation now has a second shop in
Amsterdam and exports a third of their roasting output all over Europe.
46 min
July 04, 2016 CoLab: Antwerp: “EK43 as Espresso Grinder” | Rob Berghmans (Caffènation)

Chances are, you’re not unfamiliar with the EK43
grinder—first seen being used as a coffee grinder in the 2011 World Brewers Cup
(Vienna) and then made a specialty coffee household name thanks to Matt
Perger’s 2012 World Barista Championship routine, the EK43 has been a hot topic
of conversation within the coffee industry and a familiar site both on the WBC
stage and in specialty shops ever since.

In our second video from CoLab: Antwerp, local Rob
Berghmans (Caffènation) shares his thoughts on the benefits of using the EK43
as their main espresso grinder as well as the workflow they’ve put into place
in order to maximise said benefits. This one is for all types: workflow geeks,
EK43 fangirls, Turkish burr skeptics, or even just into the thought-process behind
creating shop systems—get in!

--

Rob Berghmans founded Caffènation back in 2003 when the
current form of specialty coffee was still largely uncharted territory. Since
then, he and his team have been at the forefront of sourcing, roasting, and
serving excellent coffees from their base in Antwerp. Caffènation is involved
in many Belgian initiatives that push specialty coffee forward, working
constantly to “change the ball game” whilst creating a “second home” for their
customers, and have played host to the community-building Belgian Aeropress
Competitions since 2011. Their approach has proved to be popular, not just at
home in Belgium, but also abroad: Caffènation now has a second shop in
Amsterdam and exports a third of their roasting output all over Europe.

46 min
June 27, 2016 No. 57
This week, we return to our roots: recorded the morning after the
Dublin WBC barista party, No. 57 is all about what went down in Dublin this
week as 62 national champions took to the WBC stage and thousands of specialty
coffee professionals descended upon Dublin for SCAE’s World of Coffee show. We
could tell you more, but where is the fun in that?

www.nuovasimonelli.it/en/
1 hr 15 min
June 19, 2016 CoLab: Antwerp: "Freelance Barista" | Charlotte Malaval (Independent)
It’s a happy accident that our first release from BGE’s
CoLab: Antwerp coincides with our opening speaker’s return to the World Barista
Championship stage. A well-known name amongst specialty coffee circles after
placing as a finalist last year at the WBC in Seattle, Charlotte Malaval is
carving out a remarkable career along a relatively new path for our industry:
as a free-lance barista.
In her Antwerp presentation, “Free-lance Barista: How to
exist within the global industry as an individual”, Charlotte considers the
pros and cons of the corporate structure—for businesses and baristas—that
pushes baristas into an independent status before sharing how she’s managed to
turn what could be seen as limitations into incredible opportunities for her
own self-education and advancement. This isn’t the presentation you think it
might be—it’s better—and it contains an important message for anyone working
specialty coffee, regardless of where you are on the chain.
--

Charlotte Malaval
began a degree in Cultural Anthropology before discovering coffee. She soon
found she had a real passion for coffee, and as she always does, she considered
her feelings and followed her intuitions: she left university to start working
in coffee, or rather, to start learning in coffee. Now working as an
independent barista, Charlotte is most well-known for her work on the
competition stage: she placed sixth in the world at the 2015 WBC in Seattle and
will return to the WBC stage again, this time in Dublin, to represent France as
their national champion.
34 min
June 19, 2016 CoLab: Antwerp: “Freelance Barista” | Charlotte Malaval (Independent)

It’s a happy accident that our first release from BGE’s
CoLab: Antwerp coincides with our opening speaker’s return to the World Barista
Championship stage. A well-known name amongst specialty coffee circles after
placing as a finalist last year at the WBC in Seattle, Charlotte Malaval is
carving out a remarkable career along a relatively new path for our industry:
as a free-lance barista.

In her Antwerp presentation, “Free-lance Barista: How to
exist within the global industry as an individual”, Charlotte considers the
pros and cons of the corporate structure—for businesses and baristas—that
pushes baristas into an independent status before sharing how she’s managed to
turn what could be seen as limitations into incredible opportunities for her
own self-education and advancement. This isn’t the presentation you think it
might be—it’s better—and it contains an important message for anyone working
specialty coffee, regardless of where you are on the chain.

--

Charlotte Malaval
began a degree in Cultural Anthropology before discovering coffee. She soon
found she had a real passion for coffee, and as she always does, she considered
her feelings and followed her intuitions: she left university to start working
in coffee, or rather, to start learning in coffee. Now working as an
independent barista, Charlotte is most well-known for her work on the
competition stage: she placed sixth in the world at the 2015 WBC in Seattle and
will return to the WBC stage again, this time in Dublin, to represent France as
their national champion.
34 min
June 13, 2016 No. 56
It may have taken a little longer than we anticipated, but it’sfinally here! Remember that time when Steve went to Shanghai for the WorldCoffee Roasting Championship, had a chance to sit down with Andreas fromCropster, and promptly had a spectacular technical failure that meant there wasno record of the podcast ever having been recorded? This week, we’ve managed torecreate most of that magical moment with the help of t’internet!
No. 56 is all about the intersection of coffee and tech, the resultingmutual love affair between coffee and tech geeks, and the changes we’restarting to see—good or bad—as the two become more intertwined. There are somefascinating things that crop up in this conversation to take home and thinkabout a little bit more, regardless of whether you’re a bean-browner or abean-brewer.
--

Want to know more? Andreas will be hanging out at SCAE WOC booth H12next week as well as running infoand training sessions with Cloud Picker coffee—registration closes today(June 13)!

www.nuovasimonelli.it
50 min

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