Tamper Tantrum Audio

Tamper Tantrum Audio

By Colin Harmon and Stephen LeightonArtsFood
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Tamper Tantrum Audio episodes

  • 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.


    --


    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
  • Episode No. 51

    For once, the rumours may actually be true: this week, after an epic

    technical failure in Shanghai, Jenn took the opportunity to hijack No. 51 with
    the help of legendary behind-the-scenes lurker, Julie Housh. Past-Chair of
    Barista Guild of America, former Competitions Coordinator of World Coffee Events,
    and current Executive Assistant to SCAA Director, Ric Rhinehart, there’s a good
    chance you’re familiar with or have somehow been touched by* Julie’s work,
    despite the fact that she tends to fly “under the radar.”

    Together, they drag Episode 51 in a slightly different direction from the

    norm as they chat about backstage shenanigans, their mutual love of
    spreadsheets, barista guilds, unorthodox coffee career paths, career
    sustainability, the performance of gender in competition, the importance of
    allowing yourself to fail, awkward self-serving statements, and the current
    role of social media in the coffee industry.

    *That’s what she said.

    1 hr 6 min
  • Cup North 2015: "Water For Coffee?" | Chloe Callow

    There’s no denying that water is a hot topic in the coffee industry

    right now, thanks to the work of Maxwell Colonna-Dashwood and Christopher
    Hendon on “Water for Coffee”, but is
    it necessary—or even desirable—to put systems in place to concoct the “perfect”
    water in every shop?

    Chloe Callow (Bespoke Water, Pendred & Co) took the stage at Cup

    North 2015 to talk about basic water science, the different approaches to
    filtration she comes across regularly, and why you shouldn’t blindly implement everything
    you read.  

    --


    Chloe launched the Bespoke
    Water division for Norman Pendred & Co Ltd in 2013 as a trial. The
    business is now going strong and supplies a large percentage of the specialty
    coffee industry with reverse osmosis equipment. Chloe’s real passion is
    writing, along with the social and community aspects of the coffee industry,
    which she satisfies as Associate Editor of Caffeine Magazine, as a sporadic
    contributor to London’s Best Coffee,
    and via her own blog. 

    24 min
  • Cup North 2015: “Water For Coffee?” | Chloe Callow

    There’s no denying that water is a hot topic in the coffee industry

    right now, thanks to the work of Maxwell Colonna-Dashwood and Christopher
    Hendon on “Water for Coffee”, but is
    it necessary—or even desirable—to put systems in place to concoct the “perfect”
    water in every shop?




    Chloe Callow (Bespoke Water, Pendred & Co) took the stage at Cup

    North 2015 to talk about basic water science, the different approaches to
    filtration she comes across regularly, and why you shouldn’t blindly implement everything
    you read.  




    --


    Chloe launched the Bespoke
    Water division for Norman Pendred & Co Ltd in 2013 as a trial. The
    business is now going strong and supplies a large percentage of the specialty
    coffee industry with reverse osmosis equipment. Chloe’s real passion is
    writing, along with the social and community aspects of the coffee industry,
    which she satisfies as Associate Editor of Caffeine Magazine, as a sporadic
    contributor to London’s Best Coffee,
    and via her own blog. 


    24 min
  • Episode No. 50

    This week’s

    episode starts off sounding much seedier than it actually is: Colin lured the
    second Tim of the coffee podcast triple crown, Melbourne-returnee Tim Varney,
    up to his room for a “chat.” Over coffee and “forgotten” pairs of stray
    underpants, Tamper Tantrum’s first ever guest co-host (Vienna, 2012) revives
    the banter: as they talk through Tim’s start in coffee to his current role
    juggling two companies (the World Aeropress Championship and Bureaux Collective), they reminisce
    together about Tim Wendelboe topless, the Stockfleth’s manoeuvre,
    terrible analogies, and snuggle nights with Klaus Thomsen.

    Along the way, they also cover some serious stuff, too: the

    meteoric rise of the WAC, the drive behind the creation of the Bureaux
    Collective, and the supposed saturation point of the Melbourne market. No. 50
    is chock full of blatant honesty and serious silliness—a fitting milestone
    podcast, if we do say so ourselves. 

    ---


    Want to get in on the action? 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! 

    53 min
  • CoLab: Paris: "Managing A Micro-Roastery" | Stéphane Cataldi (Caffé Cataldi)

    Stéphane Cataldi, a self-proclaimed “dinosaur” of the

    specialty coffee world, offers a unique perspective on starting your own
    roastery: a product of two traditional coffee cultures (an Italian who grew up
    in France) at a time when google didn’t exist, Stéphane built his
    ground-breaking French roastery in his garage.

    Using his background in telecommunications, Stéphane’s

    early internet business has grown considerably: as he walks us through his
    experience, he offers words of wisdom on opening a business the thoughtful way
    and maintaining your principles as your business evolves, including what might
    be our favourite gem, “the market doesn’t know what it wants.”

    The story of Caffè Cataldi is one that we can all

    learn from and could use to reflect upon: Stéphane’s slow start and growth
    belies the barriers he’s worked diligently to break and shows us, really, the
    comparative ease of starting in coffee today.

    --- 


    Stephane Cataldi, the roaster behind Caffe Cataldi in
    Brittany, was born in Alsace to Italian parents 40 years ago—coffee has always
    been a part of his life, but he really fell in love with it in 2000 and went on
    to start his own roastery (Caffe Cataldi) in 2009 after 11 years spent in the
    telco world, making the internet a reality in France. 

    Cataldi, who started roasting with a Probatino and has

    since moved up to a Giesen W6, was the first French roaster to put the roasting
    date on the bag and sell COE in France. He was awarded the “Meilleur
    Torréfacteur de France” in 2010 and his coffees have since gone on participate,
    and win, several competitions in France and abroad (1st French Brewer’s
    Cup 2012; 2nd/3rd French Brewer’s Cup 2012, 2014; 1st Irish Brewer’s Cup
    2015; 3rd French Barista Championship 2014).

    Every business choice Stephane makes has been and still

    is driven by quality: since day one, he has only sold specialty coffee and
    continues to build direct trade relationships with farmers in order to better
    understand the challenges faced at origin. In 2015, joined by three friends,
    Stephane opened a roaster/shop in Paris, Hexagone Café.  

    37 min
  • CoLab: Paris: “Managing A Micro-Roastery” | Stéphane Cataldi (Caffé Cataldi)

    Stéphane Cataldi, a self-proclaimed “dinosaur” of the

    specialty coffee world, offers a unique perspective on starting your own
    roastery: a product of two traditional coffee cultures (an Italian who grew up
    in France) at a time when google didn’t exist, Stéphane built his
    ground-breaking French roastery in his garage.




    Using his background in telecommunications, Stéphane’s

    early internet business has grown considerably: as he walks us through his
    experience, he offers words of wisdom on opening a business the thoughtful way
    and maintaining your principles as your business evolves, including what might
    be our favourite gem, “the market doesn’t know what it wants.”




    The story of Caffè Cataldi is one that we can all

    learn from and could use to reflect upon: Stéphane’s slow start and growth
    belies the barriers he’s worked diligently to break and shows us, really, the
    comparative ease of starting in coffee today.




    --- 


    Stephane Cataldi, the roaster behind Caffe Cataldi in
    Brittany, was born in Alsace to Italian parents 40 years ago—coffee has always
    been a part of his life, but he really fell in love with it in 2000 and went on
    to start his own roastery (Caffe Cataldi) in 2009 after 11 years spent in the
    telco world, making the internet a reality in France. 


    Cataldi, who started roasting with a Probatino and has

    since moved up to a Giesen W6, was the first French roaster to put the roasting
    date on the bag and sell COE in France. He was awarded the “Meilleur
    Torréfacteur de France” in 2010 and his coffees have since gone on participate,
    and win, several competitions in France and abroad (1st French Brewer’s
    Cup 2012; 2nd/3rd French Brewer’s Cup 2012, 2014; 1st Irish Brewer’s Cup
    2015; 3rd French Barista Championship 2014).




    Every business choice Stephane makes has been and still

    is driven by quality: since day one, he has only sold specialty coffee and
    continues to build direct trade relationships with farmers in order to better
    understand the challenges faced at origin. In 2015, joined by three friends,
    Stephane opened a roaster/shop in Paris, Hexagone Café.  

    37 min
  • Episode No. 49

    To be honest, folks, we’re not even sure how to pitch Episode No. 49.

    It’s definitely a throwback to the early podcasts in more ways than one, so
    maybe we’ll go with that: this week, Steve & Col chat completely
    unsupervised about recent developments at Tamper Tantrum, including the
    upcoming CoLab: Antwerp and World Coffee Throwing Championship taking place
    this June in Dublin. Featuring all of the standard hallmarks of a Colin &
    Steve podcast, No. 49 features Hoffmann-heckling, jokes that won’t die, many
    expletives, football banter, and lots of misinformation. Also: celebrity coffee
    throwing, holding speakers hostage, coffee consultants, pocketbook science, the
    lack of interest in barista competitions, decoy podcasts, travel logs, way more
    googling than usual, and the dulcet tones of Colin’s singing providing a “professional”
    touch.

    We hope you’ll forgive us and come back for Episode 50.

    ---


    Want to
    get involved in CoLab: Antwerp? Complete
    Talor's survey on mental health in coffee here, purchase tickets here,
    or get a peek at The Barista League
    challenges taking place on Monday evening. 

    49 min
  • Cup North 2015: "Barista Attitude & Third Wave Shops" | Francesco Sanapo

    Francesco Sanapo wears many hats: barista champion, coach, art

    director, trainer, Q-grader, roaster, shop owner. It is this last hat in particular
    that drives Francesco’s presentation for Cup North, “Barista Attitude &
    Third Wave Shops”, and the one that most fascinates us: perhaps nobody knows,
    quite as well as Francesco and his staff, the importance of attitude when
    serving customers a product that pushes their boundaries.

    This talk contains what might be our favourite story about gaining

    customer trust, not only because it is complete with Italian hand gesticulation
    in the retelling, but because it is an extraordinary example of going above and
    beyond with unexpected results. Francesco’s passion for coffee and his
    customers is palpable as he walks us through what it takes to offer exceptional
    customer care—we hope it inspires you to go above and beyond, too. 


    *Unfortunately, Francesco's microphone wasn't anchored properly and kept slipping beneath the collar of his jumper, causing some static. Many apologies! 

    --


    A familiar face on the WBC Stage, Francesco
    Sanapo is a three-time Italian Barista Champion, 2013 WBC Finalist, and
    competitor coach. If not in his internationally-recognized coffee shop, Ditta
    Artigianale, based in the beautiful city of Florence, you’re most likely to find
    Francesco training and educating—he’s an SCAE AST and Q-Grader.

    Francesco is also the art director of the

    first international talent show dedicated entirely to the world of top-quality
    coffee: Barista & Farmer, a
    one-of-a-kind, innovative project aimed at promoting coffee culture, from
    plantation harvesting in the countries of origin, through all the processing
    phases. 


    35 min
  • Cup North 2015: “Barista Attitude & Third Wave Shops” | Francesco Sanapo

    Francesco Sanapo wears many hats: barista champion, coach, art

    director, trainer, Q-grader, roaster, shop owner. It is this last hat in particular
    that drives Francesco’s presentation for Cup North, “Barista Attitude &
    Third Wave Shops”, and the one that most fascinates us: perhaps nobody knows,
    quite as well as Francesco and his staff, the importance of attitude when
    serving customers a product that pushes their boundaries.




    This talk contains what might be our favourite story about gaining

    customer trust, not only because it is complete with Italian hand gesticulation
    in the retelling, but because it is an extraordinary example of going above and
    beyond with unexpected results. Francesco’s passion for coffee and his
    customers is palpable as he walks us through what it takes to offer exceptional
    customer care—we hope it inspires you to go above and beyond, too. 





    *Unfortunately, Francesco's microphone wasn't anchored properly and kept slipping beneath the collar of his jumper, causing some static. Many apologies! 


    --


    A familiar face on the WBC Stage, Francesco
    Sanapo is a three-time Italian Barista Champion, 2013 WBC Finalist, and
    competitor coach. If not in his internationally-recognized coffee shop, Ditta
    Artigianale, based in the beautiful city of Florence, you’re most likely to find
    Francesco training and educating—he’s an SCAE AST and Q-Grader.


    Francesco is also the art director of the

    first international talent show dedicated entirely to the world of top-quality
    coffee: Barista & Farmer, a
    one-of-a-kind, innovative project aimed at promoting coffee culture, from
    plantation harvesting in the countries of origin, through all the processing
    phases. 




    35 min

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Tamper Tantrum Audio version of our coffee video podcast