Tamper Tantrum Audio

Tamper Tantrum Audio

By Colin Harmon and Stephen LeightonArtsFood
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Tamper Tantrum Audio episodes

  • Episode No. 48

    This week, we’re doing things a little differently—we invited Mat

    North to revisit his talk, “The Third Wave Has Stagnated”, in light of developments
    that have happened since his presentation at Cup North: James Hoffmann’s
    three-part post on the current state of specialty coffee, the release of the
    WCR Lexicon and SCAA Flavour Wheel, and Nick Cho’s comment that “when sounding
    smart is more important than being smart, we’re not in a lull, we’re in serious
    danger.”  

    In true podcast style, No. 48 stumbles into several other philosophically-heavy

    topics (different ways of measuring success, career path expansion, prescribed
    learning vs. rote learning) and is dotted with little glimmers of inadvertent
    honesty. Also included: what it takes to put together the UKBC, competitor
    trends from last week’s London heat, increased interest in the Brewer’s Cup,
    and a new quick-fire round. 

    1 hr 10 min
  • CoLab: Paris: "Beyond The Bar" | Katie Carguilo (Counter Culture Coffee)

    Once we’ve solidified an event brief and reached out to speakers

    tentatively to check for availability, we usually get the question “but… what
    do you want me to talk about?” Whilst we usually have some ideas about what
    might go over well with an audience for a particular event, we’ve found that
    the best presentations are born from an exploratory chat about what it is that
    is currently inspiring, exciting, annoying, or even stumping them about their
    work or the current state of the industry—and, more importantly, that we end up
    in a very different place to where we started when we first approached the
    speaker.

    Katie Carguilo’s talk, “Beyond The Bar”, is a prime example of this

    process: what could have been a talk on natural processing or the state of
    specialty in America became an open acknowledgement of career aspirations, hard
    graft, opportunities, and responsibilities of baristas who desire to move
    beyond the bar. Using her own thirteen years’ experience to frame the conversation,
    Katie’s talk is a must-watch for anyone seeking to further their development
    and career in coffee.

    --

    Katie Carguilo has
    spent the past 13 years in coffee first as a barista in DC, then barista
    trainer and Customer Support Representative for Counter Culture in New York City,
    and finally as Counter Culture's Quality Analyst for their roastery in
    Emeryville, California. She is also the 2012 United States Barista Champion.
    She prefers cappuccinos to macchiatos, hot dogs to hamburgers, thrift stores to
    department stores, and guinea pigs to any other furry creature. 

    31 min
  • CoLab: Paris: “Beyond The Bar” | Katie Carguilo (Counter Culture Coffee)

    Once we’ve solidified an event brief and reached out to speakers

    tentatively to check for availability, we usually get the question “but… what
    do you want me to talk about?” Whilst we usually have some ideas about what
    might go over well with an audience for a particular event, we’ve found that
    the best presentations are born from an exploratory chat about what it is that
    is currently inspiring, exciting, annoying, or even stumping them about their
    work or the current state of the industry—and, more importantly, that we end up
    in a very different place to where we started when we first approached the
    speaker.



    Katie Carguilo’s talk, “Beyond The Bar”, is a prime example of this

    process: what could have been a talk on natural processing or the state of
    specialty in America became an open acknowledgement of career aspirations, hard
    graft, opportunities, and responsibilities of baristas who desire to move
    beyond the bar. Using her own thirteen years’ experience to frame the conversation,
    Katie’s talk is a must-watch for anyone seeking to further their development
    and career in coffee.





    --
    Katie Carguilo has

    spent the past 13 years in coffee first as a barista in DC, then barista
    trainer and Customer Support Representative for Counter Culture in New York City,
    and finally as Counter Culture's Quality Analyst for their roastery in
    Emeryville, California. She is also the 2012 United States Barista Champion.
    She prefers cappuccinos to macchiatos, hot dogs to hamburgers, thrift stores to
    department stores, and guinea pigs to any other furry creature. 

    31 min
  • Episode the 47th

    We’ve got something super special for you this

    week: after Steve and Colin accidentally blundered into a realm of cleverness
    and research on the last podcast, we received an incredible mail from Hanna
    Neuschwander of World Coffee Research that filled in some of the blanks… and
    led to even more questions. We said we would follow up on the WCR Sensory
    Lexicon and the SCAA
    Flavour Wheel this week, but my goodness, not even we thought it would be
    this thorough!

    In No. 47, Hanna joins Steve and Jenn to discuss the

    many reasons for poor taste differentiation between varieties and the potential
    impact of the current—and future—WCR sensory lexicon(s) on the coffee industry.
    Fuelled by a mass of recent writing on the subject, we deep dive into three
    major research projects driving towards a brighter future of specialty coffee,
    how the lexicon makes this work scientifically possible, and what future
    versions of the lexicon could look like.

    --

    You can download
    the WCR Sensory Lexicon here or read
    their five-part blogpost here. Tom Owens, Peter Giuliano, and Nick
    Cho have also written about the Sensory Lexicon and SCAA Flavour Wheel in a
    fair amount of detail.

    Find more information on the research initiatives

    discussed on this week’s podcast here: Genetic
    Diversity of Arabica, Genetic
    Verification Program, F1
    Hybrids, Colombia
    Sensory Trial. 

    1 hr 16 min
  • Cup North 2015: "Challenging The Way We Brew Coffee For The Better" | Gordon Howell

    Here’s one for you, brew geeks: tucked in amongst the Cup North talks that

    tackled service, communication, and innovation, Gordon Howell’s “Challenging
    the way we brew coffee for the better” is a staunch—dare we say confrontational?—look
    at how we are currently brewing coffee and why it needs to change.

    There have been some mutterings and murmurings about the age of the

    brewing standards we use around the edges of Tamper Tantrum for quite some time
    (David Walsh, Mike Strumpf), but this is the first time anyone has tackled it
    head on for their presentation. We hope Gordon’s thorough approach to examining
    this subject inspires you to think before you brew!

    --

    Gordon, along with his wife Marie, owns and runs four businesses in York

    that are all geared to his love for quality coffee, beer and spirits: Harlequin
    coffee and tea house, The Attic, Attic by night, and the Northern academy of Coffee. He’s incredibly active on the world competition
    scene, having represented the UK in both the 2015 WBrC (7th Place)
    and the 2013 WCIGS (3rd Place) as well as acting as a sensory judge
    in the UKBC (2013 & 2014) and UK CIGS (2014 & 2105). As an SCAE
    AST in the dark arts of barista skills and brewing, Gordon mainly focuses on a
    one to one tailored approach geared to helping other coffee professionals gain
    intermediate and professional accreditation

    His wealth of experience in the

    world of speciality coffee from the day to day operation of running a coffee
    shop to competing, judging and teaching at the highest level is complemented by
    his training in hospitality management (BSc) and export management (MSc). He
    also assists WCE with competition development as well as being a Dalla Corte Pro. 

    35 min
  • Cup North 2015: “Challenging The Way We Brew Coffee For The Better” | Gordon Howell

    Here’s one for you, brew geeks: tucked in amongst the Cup North talks that

    tackled service, communication, and innovation, Gordon Howell’s “Challenging
    the way we brew coffee for the better” is a staunch—dare we say confrontational?—look
    at how we are currently brewing coffee and why it needs to change.



    There have been some mutterings and murmurings about the age of the

    brewing standards we use around the edges of Tamper Tantrum for quite some time
    (David Walsh, Mike Strumpf), but this is the first time anyone has tackled it
    head on for their presentation. We hope Gordon’s thorough approach to examining
    this subject inspires you to think before you brew!



    --



    Gordon, along with his wife Marie, owns and runs four businesses in York

    that are all geared to his love for quality coffee, beer and spirits: Harlequin
    coffee and tea house, The Attic, Attic by night, and the Northern academy of Coffee. He’s incredibly active on the world competition
    scene, having represented the UK in both the 2015 WBrC (7th Place)
    and the 2013 WCIGS (3rd Place) as well as acting as a sensory judge
    in the UKBC (2013 & 2014) and UK CIGS (2014 & 2105). As an SCAE
    AST in the dark arts of barista skills and brewing, Gordon mainly focuses on a
    one to one tailored approach geared to helping other coffee professionals gain
    intermediate and professional accreditation



    His wealth of experience in the

    world of speciality coffee from the day to day operation of running a coffee
    shop to competing, judging and teaching at the highest level is complemented by
    his training in hospitality management (BSc) and export management (MSc). He
    also assists WCE with competition development as well as being a Dalla Corte Pro. 

    35 min
  • Episode the 46th

    After a somewhat shorter estrangement than that which occurred between

    No. 35 and No. 42.5, the boys are back again: No. 46 sees Colin & Steve
    return to their rambling, tangential selves as they recap the busiest time of
    the year, Steve’s travel, and some recent releases (mostly circular) that are prompting
    some similarly circular conversations amongst coffee folk.

    Also included in this week’s banter a how some things never change, a

    newly discovered varietal, biggest café pet peeves, upcoming mischief in 2016,
    whether or not there’s a correct way to use a poster, and poorly executed segues.

    Want to get in on the podcast action? Send in any questions, comments,

    harangues, and/or notable mistakes made in this week’s episode to
    hello{at}tampertantrum{dot}com and we’ll include them in No. 47!

    --

    Want to see or hear more? Every week, we include links to some of

    the things referenced in podcasts and talks to our mailchimp subscribers--get
    in and keep up with the conversation!

    50 min
  • CoLab: Paris: "Soil Biology" | Tim Wendelboe (Tim Wendelboe, Finca El Suelo)

    Over the years, we’ve seen quite a few different styles of speaker

    presentations: those that share a particular experience or paradigm; those that
    ask provoking questions (some with potential solutions, some without); the
    presentation of finished research; those that offer a glimpse of new work,
    still in progress. Whilst each is valuable in their own right, there is
    something undeniably special about seeing new ideas put into practice without
    any certainty as to the outcome: these presentations offer us the opportunity
    to not only become a part of the speakers’ journey, but also—once the work has
    been completed—as a later snapshot of the learning that has taken place.

    This week’s release, “Soil Biology” by Tim Wendelboe, falls into this

    latter category of presentations: Tim shares with us his journey to understand
    and apply Dr. Elaine Ingham’s concepts of soil biology, biological farming, and
    thermal composting, to his farm project, Finca El Suelo in Colombia. Regardless
    of how these concepts positively or negatively impact Finca El Suelo’s
    production in the coming years, it is inspiring to see a barista accepting responsibility
    in creating a plausible future for quality coffee: “I have a lot of crazy ideas
    that might or might not improve the coffee quality, but I am not willing to ask
    the farmers I buy from to risk their income and coffee in order to test and
    experiment for me” (Tim
    Wendelboe to Leif Haven, Eater.com).


    --

    During his eight years

    with Stockfleth’s in Oslo, Norway, Tim Wendelboe went from shop barista to
    manager, growing sales as well as the staff’s coffee knowledge at one of
    Stockfleth’s three shops, to their head of quality and training, running 6
    stores together with his friend and colleague Alexander Scheen Jensen. It was
    during his time at Stockfleth’s that Tim, in 2004, after placing second in the
    World Barista Championship in both 2001 and 2002, was crowned World Barista
    Champion. He is also the 2005 World Cup Tasters Champion.

    In July 2007, Tim started

    his own espresso bar, training centre, and micro-roastery at Grünerløkka, in
    Oslo, called Tim Wendelboe, where he imports, roasts, and sells high quality
    coffee. The company aims to be among the best roasteries in the world. Although
    this is not measurable, Tim Wendelboe won the Nordic roaster competition in
    2008, 2009 and in 2010. The company currently sells coffee to around 50 cafes
    and restaurants in Norway and also around the world.

    In 2009, Tim wrote and

    published a book in Norwegian based on his direct trade experience; “Coffee
    with Tim Wendelboe”, which gives the reader an introduction into how quality
    coffee is produced, roasted, and brewed, has since been translated into Korean,
    English, Mandarin and will be available in Japanese shortly.

    Tim also published the

    book ”Finca Tamana” in 2013 about his ongoing work and relationship with the
    coffee producer Elias Roa and his farm Finca Tamana.

     

    --

    Want to see more? Click the links to keep up with Tim Wendelboe’s shop

    and roastery (Web, Facebook, Instagram, Twitter) or Finca El Suelo (Instagram, Twitter). We also recommend “Why Did
    World Barista Champ Tim Wendelboe Buy a Coffee Farm in Colombia?” by Leif Haven
    on eater.com.

    Want to hear more? Other talks that present new work include David

    Walsh’s “My Unholy Comminution” (wet grinding; Dublin 2011) and Christopher
    H. Hendon’s “A Taste of Physics” (CoLab: Prague 2015). 

    Want to learn more about soil biology? Tim recommends checking out the work of Dr. Elaine Ingham, Jeff Lowenfels, “Symphony of the Soil”, and information provided by the USDA/NRCS.

    37 min
  • CoLab: Paris: “Soil Biology” | Tim Wendelboe (Tim Wendelboe, Finca El Suelo)

    Over the years, we’ve seen quite a few different styles of speaker

    presentations: those that share a particular experience or paradigm; those that
    ask provoking questions (some with potential solutions, some without); the
    presentation of finished research; those that offer a glimpse of new work,
    still in progress. Whilst each is valuable in their own right, there is
    something undeniably special about seeing new ideas put into practice without
    any certainty as to the outcome: these presentations offer us the opportunity
    to not only become a part of the speakers’ journey, but also—once the work has
    been completed—as a later snapshot of the learning that has taken place.



    This week’s release, “Soil Biology” by Tim Wendelboe, falls into this

    latter category of presentations: Tim shares with us his journey to understand
    and apply Dr. Elaine Ingham’s concepts of soil biology, biological farming, and
    thermal composting, to his farm project, Finca El Suelo in Colombia. Regardless
    of how these concepts positively or negatively impact Finca El Suelo’s
    production in the coming years, it is inspiring to see a barista accepting responsibility
    in creating a plausible future for quality coffee: “I have a lot of crazy ideas
    that might or might not improve the coffee quality, but I am not willing to ask
    the farmers I buy from to risk their income and coffee in order to test and
    experiment for me” (Tim
    Wendelboe to Leif Haven, Eater.com).




    --



    During his eight years

    with Stockfleth’s in Oslo, Norway, Tim Wendelboe went from shop barista to
    manager, growing sales as well as the staff’s coffee knowledge at one of
    Stockfleth’s three shops, to their head of quality and training, running 6
    stores together with his friend and colleague Alexander Scheen Jensen. It was
    during his time at Stockfleth’s that Tim, in 2004, after placing second in the
    World Barista Championship in both 2001 and 2002, was crowned World Barista
    Champion. He is also the 2005 World Cup Tasters Champion.



    In July 2007, Tim started

    his own espresso bar, training centre, and micro-roastery at Grünerløkka, in
    Oslo, called Tim Wendelboe, where he imports, roasts, and sells high quality
    coffee. The company aims to be among the best roasteries in the world. Although
    this is not measurable, Tim Wendelboe won the Nordic roaster competition in
    2008, 2009 and in 2010. The company currently sells coffee to around 50 cafes
    and restaurants in Norway and also around the world.



    In 2009, Tim wrote and

    published a book in Norwegian based on his direct trade experience; “Coffee
    with Tim Wendelboe”, which gives the reader an introduction into how quality
    coffee is produced, roasted, and brewed, has since been translated into Korean,
    English, Mandarin and will be available in Japanese shortly.



    Tim also published the

    book ”Finca Tamana” in 2013 about his ongoing work and relationship with the
    coffee producer Elias Roa and his farm Finca Tamana.



     



    --



    Want to see more

    37 min
  • Episode the 45th

    This week, Steve sits down to chat with an old friend in El Salvador— no,

    we know what you’re thinking, and it’s not a bucket of Pollo Campero (although we’re sure he
    considered it). It’s newly-titled Director of Coffee at Viva Espresso in San
    Salvador and superstar World Barista Champion coach, Federico Bolanos!

    Episode the 45th initially takes us back to the golden age

    of coffee blogs, books, and forums, when Federico—after hating and dismissing
    coffee for years—decides to give it another try for a girl (his now wife, Lily Pacas, 2008 Salvadoran
    Barista Champion; Café Tuxpal), landing
    him in a long-time love affair with learning everything he can about coffee.
    From there, Steve and Federico embark on a discussion of WBC, coaching, non-insular teamwork,
    and a once-unspoken-but-now-not-so-secret frustration with the current competition
    format before finishing with some interesting thoughts on the benefits of
    consolidating businesses. Also covered in this episode: the biggest mistake
    competitors make in preparing for competition, stalking coffee people, WBC trends
    over the  years, why Federico wasn’t to
    be seen at last year’s WBC, and how bigger is sometimes better. 


    56 min

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Tamper Tantrum Audio version of our coffee video podcast