Tamper Tantrum Audio

By Colin Harmon and Stephen LeightonArts Food

Tamper Tantrum Audio episodes

June 06, 2016 CoLab: Paris: Discussion Vol 2
Our last video from CoLab: Paris is the afternoon panel discussion,
featuring Katie Carguilo, Morten Munchow, and Klaus Thomsen. Kicking off with a
heavily philosophical question—what drives you to keep going, within specialty coffee,
when the goal-posts keep moving?—this panel discussion is home to some
incredible gems from those on stage about the ethics of direct trade, fair
trade, and post-colonial trading structures, as well as innovation, genetic
modification of Arabica, and other research initiatives.
We had an absolutely great time at CoLab: Paris—thanks again to all of
our speakers and our host partners, Barista Guild of Europe and Frog Fight!
42 min
May 30, 2016 No. 55
This week in No. 55: it’s like past, present, and futurehave all tangled into one… and it’s all Steve’s fault.* Episode the 55th startsout a little bit meta—which recent videos and podcasts are getting interestingfeedback and what’s coming up next—but somehow turns into an extreme example ofverbal diplomacy when Steve drags Jenn away from the agenda and into hisfavourite kind of conversation (read: slightly controversial ones). Alsoincluded: more Dublin hints and tips for your trip to WBC this June, a tinder“how to”, holiday shenanigans, picky gingers, and unusual bachelor parties.
*It usually is.
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WorldCoffee ThrowingCompetitor Registration is OPEN! Throw a kilo for a goodcause (all proceeds go to Grounds for Health) and have some of that legendaryIrish craic whist you’re at it. ;)
1 hr
May 23, 2016 CoLab: Paris: Discussion Vol 1
Calling all roasters, aspiring roasters, and general geeks! This week’s
video is an extra special panel discussion featuring three well-known roasters
from the program at BGE’s CoLab: Paris, each at different stages of building
their businesses, with significantly different approaches to roasting,
sourcing, and quality control. In this session, Wendelboe, Cataldi, and
Karlsson answer questions on everything from cupping protocols, growth vs.
quality, and water (thanks again, Maxwell!) to pricing structures, relationship
development at origin, skeletons in closets, gateway drugs, and branding—it’s
absolutely fascinating to see upon which points they agree and which they don’t.
This one is an absolute “must” for anyone keen on making green beans go brown!
45 min
May 16, 2016 No. 54
One of our favourite results from what we do are the relationships we
build with speakers when we work together and the (often) resulting friendships
that come from getting someone up on stage and bringing their presentation to life.
This week, we’re joined by one such speaker/friend who took the stage in Dublin
way back when—Kas Ali from Waterloo Tea. Together, Jenn and Kas spend No. 54 taking
a look at just how much things have changed since then.
The relationship between the specialty coffee and specialty tea
industries is truly fascinating: in some ways, it feels like specialty tea is
leaps and bounds ahead of us—very few people dispute the difference between “tea
bag tea” and quality tea—but slightly behind in others. It’s particularly interesting
to see the specialty tea industry taking bits and pieces from specialty coffee,
most notably the use of a large competition (the World Tea Brewer’s Cup, taking
place for the first time this year in Dublin) and the creation of large,
membership-based organisations, to rally the industry together and make an
impact on the future of tea.
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Want to get involved with the inaugural World Tea Brewer’s Cup? You
can find more information about the format here, or if you just want to jump
straight in, register here!
1 hr 3 min
May 09, 2016 CoLab: Paris: "Roasting for Competition" | Patrik Rolf Karlsson (Five Elephant)
Although the title implies that Patrik Rolf Karlsson’s talk from
CoLab: Paris is pretty straight-forward—“Roasting for Competition”—it takes a
number of twists and turns from the very start, and ends up with some unexpected
conclusions.
Yes, Patrik talks about using curves and data from Five Elephant’s
roasts, including extensive logging of the roast environment—but it’s to tailor
the results to the preferences of the people who will consume the coffee, even
when it stands outside of his own preference. And yes, Patrik openly disregards
and disagrees with the sage advice from a well-respected roaster (“everything
takes time” – Matts Johansson, Da Matteo)—but he also calls for vocal newcomers
to coffee to listen to and work with those who came before.
Most striking for us is Patrik’s observation and subsequent learnings
from the realisation that 60% of the brews they were using to evaluate their
roast profiles were poor brews—a prime example of Patrik’s use of measurement
to learn and improve.
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Patrik was born a cold April
morning in Gothenburg—he doesn’t remember anything about it, as most of us
don’t. He likes milk and people that are dedicated, not in words but with their
actions. He grew a beard and got interested in building organisations, starting
with coffee, but was disappointed with the lack of dedication in the industry.
Patrik shaved his beard, moved to Berlin, and read and watched everything by
Malcom Gladwell. Today he is part of the Five Elephant team as head of
roastery. He wants to be a part of reshaping the idea of what a modern coffee
roastery is.
37 min
May 09, 2016 CoLab: Paris: “Roasting for Competition” | Patrik Rolf Karlsson (Five Elephant)

Although the title implies that Patrik Rolf Karlsson’s talk from
CoLab: Paris is pretty straight-forward—“Roasting for Competition”—it takes a
number of twists and turns from the very start, and ends up with some unexpected
conclusions.

Yes, Patrik talks about using curves and data from Five Elephant’s
roasts, including extensive logging of the roast environment—but it’s to tailor
the results to the preferences of the people who will consume the coffee, even
when it stands outside of his own preference. And yes, Patrik openly disregards
and disagrees with the sage advice from a well-respected roaster (“everything
takes time” – Matts Johansson, Da Matteo)—but he also calls for vocal newcomers
to coffee to listen to and work with those who came before.

Most striking for us is Patrik’s observation and subsequent learnings
from the realisation that 60% of the brews they were using to evaluate their
roast profiles were poor brews—a prime example of Patrik’s use of measurement
to learn and improve.

--

Patrik was born a cold April
morning in Gothenburg—he doesn’t remember anything about it, as most of us
don’t. He likes milk and people that are dedicated, not in words but with their
actions. He grew a beard and got interested in building organisations, starting
with coffee, but was disappointed with the lack of dedication in the industry.
Patrik shaved his beard, moved to Berlin, and read and watched everything by
Malcom Gladwell. Today he is part of the Five Elephant team as head of
roastery. He wants to be a part of reshaping the idea of what a modern coffee
roastery is.
37 min
May 01, 2016 No. 53
In yet another completely unsupervised episode, Colin Harmon
gate-crashes proper Dub (and First-Drafter)
Ger O’Donohoe’s house to record this week’s podcast. What began as a walking
tour audio guide of things to do whilst in Dublin for SCAE’s World of Coffee
(June 23-25) quickly dissolves into piss-takes of the English, local
attractions, and each other. Featuring more of Colin’s dulcet-toned singing and
lines like “it will make you look like you’re peeing rainbows”, No. 53 is
probably the best cultural preparation you’ll get in advance of this year’s
WBC.
We’ve taken the not-so-concise list from Col & Ger featured in this week's episode and added it to
Col’s “So you’re
thinking of coming to Dublin” list to create one, mega-massive
master map to save on your device of choice for your own bimbles about our
fair city.
59 min
April 24, 2016 Cup North 2015: Banter
It’s that time of the year where things ramp up and we all get busy, so
we’ll keep this week’s video short and sweet: the wine-in-hand banter session that
closed the proceedings of Tamper Tantrum Live at Cup North 2015. The conversation begins at an intersection of
coffee and alcohol before continuing on to the challenges of selling good
coffee in restaurants (and just plain, good coffee, period), before ending with
a quick lesson in the “I want what she’s having” school of sales. At the risk
of sounding hokey—oh, who are we kidding?—this short episode is a plate piled
high with food for thought!
We loved this year’s Cup North line up so much—coffee throwing
included!—that we’ll be back for another go-round this year. Details are still
very hush-hush, but you can follow along here and here for more info as it’s released.
18 min
April 18, 2016 No. 52
This week, continuing with an unintentional theme of “behind the
scenes”, we’ve managed to nab quiet legend Ben
Szobody. As Steve & Jenn chat with Ben about his former life as a
political journalist in the US, current role as project development manager at One Church Brighton and editor at Longberry Press, and future
ambitions, it becomes abundantly clear that No. 52 is all about the importance
of creating opportunities to make a positive social impact through what we do.
We’re assuming that you’re pretty familiar with one of Ben’s projects
in particular—the beautiful, impactful,
and long-awaited Longberry 2—but we’re hoping that this episode draws your attention
to one of Ben’s other projects, the UK’s
first-ever specialty coffee professional apprenticeship. An inspiring
program that has seen over 100 people trained* in its first year, Pro Baristas
is the perfect marriage of positive societal impact and market demands. We could
attempt to wax poetic about this program for paragraphs and paragraphs, but trust
us—it’s more impactful to hear about it from the man himself.
*Whist only 10 young people qualify for the year-long apprenticeship,
Ben has developed additional training that is available to almost anyone, from
light taster sessions for the homeless to provide activity and confidence to
intensive certificate courses for job hunters.
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when new things land.
We’re going to be live at Barista Guild of
Europe’s CoLab: Antwerp this
April 25-27th! Tickets are
currently available on their site, but going fast–get in before they go!
55 min
April 11, 2016 CoLab: Paris: "3 in 30: SCAE Research" | Morten Munchow (Coffee Mind)
Grab your notebooks, kiddos, and get ready to hit the pause button
lots! This one is a doozy, cramming three different exciting research projects from
Morten Munchow’s Coffee Mind, the University of Copenhagen, and SCAE into 30
minutes: a sensory analysis of coffee brewed with different water, roasting
defects, and cappuccino foam analysis.
We love presentations like this: yes, we know that this doesn’t really
allow a great mind like Morten to dig deeply into one specific research project
for hours and hours, but it does
raise the profile of this kind of research so that you can follow up directly with
Morten and Coffee Mind about whatever you fancy most.
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Morten Munchow, founder of CoffeeMind, is a man of many hats: as trainer, consultant, and researcher, Morten can be found at the University of Copenhagen, where he is an external lecturer in the department of food science, at the London School of Coffee, where he has taught coffee roasting since 2007, or hard at work with the SCAE Education and Research committees, where he developed SCAE’s roasting certification system.

Morten has conducted research on cappuccino foam chemistry, processing methods, starter cultures, sensory science, roasting defects, behavioural economics of consumer preferences, and roast degree preferences. He has also regularly consulted with a variety of different sized roasteries around the world, from South Africa to South Korea and Iceland to Kuwait and many more in between.
35 min

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