Tamper Tantrum Audio

Tamper Tantrum Audio

By Colin Harmon and Stephen LeightonArtsFood
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Tamper Tantrum Audio episodes

  • Cup North 2015: "Fuck Cupping" | Colin Harmon

    It’s been quite a whirlwind these past two weeks—UK National Coffee Throwing

    Championship, Cup North, and BGE’s CoLab: Paris—but
    after three very successful events, we’re back in the post-editing chair and
    ready to share some of what’s been said.

    First up from Cup North is none other than 3FE’s mad-ideas man, Tamper Tantrum co-founder,

    and all around gentle giant, Colin
    Harmon with his twitter-sourced talk title, “Fuck Cupping.” Described as “an
    exploration of cupping as an appropriate process, and the silly metrics we use
    in coffee shops”, “Fuck Cupping” is an eye-opening look at the cupping
    protocol, its use in shops, and what it means to be innovative in general.

    We don’t really have much to say other than that, really. This is

    Colin’s third talk at a live event and it’s just as much of a mic drop as his
    presentation at the first ever Tamper Tantrum in 2011.  

    43 min
  • Cup North 2015: “Fuck Cupping” | Colin Harmon

    It’s been quite a whirlwind these past two weeks—UK National Coffee Throwing

    Championship, Cup North, and BGE’s CoLab: Paris—but
    after three very successful events, we’re back in the post-editing chair and
    ready to share some of what’s been said.



    First up from Cup North is none other than 3FE’s mad-ideas man, Tamper Tantrum co-founder,

    and all around gentle giant, Colin
    Harmon with his twitter-sourced talk title, “Fuck Cupping.” Described as “an
    exploration of cupping as an appropriate process, and the silly metrics we use
    in coffee shops”, “Fuck Cupping” is an eye-opening look at the cupping
    protocol, its use in shops, and what it means to be innovative in general.



    We don’t really have much to say other than that, really. This is

    Colin’s third talk at a live event and it’s just as much of a mic drop as his
    presentation at the first ever Tamper Tantrum in 2011.  

    43 min
  • Episode the 41st

    On this week’s podcast, we are joined by a long-time listener and one

    of our CoLab:
    Prague speakers: the  CEO of Drop Coffee, Joanna Alm. Episode
    No. 41 (not the 41st) features a recap of all things Cup North, a discussion
    of recent changes at Drop, the Swedish/Nordic specialty coffee scene, and last
    week’s Nordic
    Roasters Forum. Also covered: a new metaphor for coffee roasting, a
    beginners guide to the Swedish language*, the burgeoning European Roaster’s
    Guild, and a few thoughts on why we’ll still be in Paris this week for Barista Guild of Europe’s
    CoLab event.

    *Including the ever-important phrase, “skölpaddan bär en gul hatt.” 

    --

    1 hr 5 min
  • From the catacombs: David Nigel Flynn, "Jus de Chaussette" (2012 Vienna)

    After a successful jaunt up to Manchester for the UK National Coffee

    Throwing Competition and Tamper Tantrum Live at Cup North this weekend, our
    attention has turned fully to Paris. Known for its food, wine, and café culture, Paris’
    specialty coffee culture has gone on a very visible journey from having
    a practically non-existent specialty coffee scene, the
    early development phase, and the
    point at which Paris was recognized, on an international level, as having a
    specialty coffee scene.

    Today’s talk from the catacombs is a truly fascinating one, offering a

    snapshot of the Parisian specialty coffee scene in 2012, right around the time
    it was starting to gain traction. David Nigel Flynn’s talk, “Jus de Chaussette”
    (“Sock Juice”), looks at the French culture of taste and of tradition, why
    specialty coffee is so hard for the French to swallow, and ways in which
    specialty coffee shops can frame the conversation in the way that doesn’t make
    traditionalists defensive. There are some real pearls of wisdom in this talk
    that, despite the fact that it is directly tied to a specific time and place, are
    still incredibly relevant to our discussions of specialty coffee today.

    We’re excited to bring this talk back for two reasons: (1) we’re

    planning on visiting a tonne of shops next week and want to see how much of an
    impact the introduction of “Jus de Chausette” has had on the French specialty
    coffee scene and, (2) it’s making us ask ourselves, in light of recent, plentiful conversations about third wave stagnation, how much have we actually progressed since 2012?  

    38 min
  • From the catacombs: David Nigel Flynn, “Jus de Chaussette” (2012 Vienna)

    After a successful jaunt up to Manchester for the UK National Coffee
    Throwing Competition and Tamper Tantrum Live at Cup North this weekend, our
    attention has turned fully to Paris. Known for its food, wine, and café culture, Paris’
    specialty coffee culture has gone on a very visible journey from having
    a practically non-existent specialty coffee scene, the
    early development phase, and the
    point at which Paris was recognized, on an international level, as having a
    specialty coffee scene.
    Today’s talk from the catacombs is a truly fascinating one, offering a
    snapshot of the Parisian specialty coffee scene in 2012, right around the time
    it was starting to gain traction. David Nigel Flynn’s talk, “Jus de Chaussette”
    (“Sock Juice”), looks at the French culture of taste and of tradition, why
    specialty coffee is so hard for the French to swallow, and ways in which
    specialty coffee shops can frame the conversation in the way that doesn’t make
    traditionalists defensive. There are some real pearls of wisdom in this talk
    that, despite the fact that it is directly tied to a specific time and place, are
    still incredibly relevant to our discussions of specialty coffee today.









    We’re excited to bring this talk back for two reasons: (1) we’re
    planning on visiting a tonne of shops next week and want to see how much of an
    impact the introduction of “Jus de Chausette” has had on the French specialty
    coffee scene and, (2) it’s making us ask ourselves, in light of recent, plentiful conversations about third wave stagnation, how much have we actually progressed since 2012?  

    38 min
  • Episode the 40th

    This week—in a special Halloween/HasBean Birthday re-imagining of No.

    40, complete with the spooky (somewhat) disembodied voice of Jenn—we are joined
    by a guest we’ve been trying to get onto the podcast since April this year: an
    overachiever of the highest degree, holding not one, not two, but three highly-demanding
    coffee jobs—the one and only Roukiat Delrue. 
    Rouki’s experience growing up in a producing country, partnered with her
    positions as Q Services Manager with the Coffee Quality Institute and
    National Bodies Manager for World
    Coffee Events, gives her a completely unique—and extensive—perspective on
    all things coffee.

    Episode 40 covers everything from coffee auctions to colour conflicts

    whilst head-judging and from Anacafe
    to Q updates, with much more in between, as we make the most of our hour with
    the coffee industry’s most beloved “Rouki-pedia”. We also revisit the
    head-judge industrial complex, first discussed in No. 23
    with Nick Cho, as well as the highly-contested “women in coffee” discussion
    (which Steve has promised to give up if someone finally invites him out for breakfast)
    and Steve’s desire for a new cupping form. 

    --

    This podcast has been brought to you with the kind support of Nuova Simonelli--thank you! 

    58 min
  • Episode the 39th

    To make up for his extended absence from the podcast, Steve is joined,

    on a special videocast filmed in the HasBean Roastery, by none-other than the distinguished
    Erwin Mierisch of the legendary
    Fincas Mierisch. In Episode 39, Steve
    and Erwin walk through the history of the Mierisch family and farms and Erwin’s
    experience working in coffee thus far, before ending with a serious and thoughtful
    discussion about recent Cup of
    Excellence changes.

    Also covered: what happens when governments step into coffee farming, Intelligentsia’s producers

    forum, Dr. Mierisch’s hobbies, Steve’s misbehaviour at multiple COE juries, family
    coffee jobs, the impact of exchange rates on buying and contracts, when
    cost-cutting measures taint entire lots from competition, and how El Salvador
    are working to find COE-replacement using Finca Mierisch’s auction platform.

    As operations manager for COE from 2000 to 2011, as well as overseeing

    multiple farms in Nicaragua and Honduras, Erwin’s experience is vast—we could have
    kept chatting with him for days—but this is a great introduction to green
    buying, building relationships, and the history of COE: this is one you really
    shouldn’t miss. 

    1 hr 11 min
  • CoLab: Prague : Afternoon Panel Q&A

    CoLab: Prague was host to two extended Q&A panel discussions—a popular

    feature that hadn’t been seen since the days of WOC Nice in 2013—which always
    provide additional insight that we wouldn’t have gotten to otherwise!

    This week’s video is the afternoon panel from CoLab: Prague with Adam Neubauer,

    Joanna Alm,
    and Christopher
    Hendon. Hosts Steve and Kalle kick off a somewhat free-wheeling discussion,
    staring with the coffee culture in Prague, that takes us through a myriad
    topics we touched upon but didn’t dig into earlier: the best ways to
    communicate delays to customers, coffee shots, the popularity (but seeming
    lack) of batch brew in shops, and why coffee research is a great use of
    government funding.  Also covered: the
    barista’s tool box, the all-important barista/roaster/farmer feedback loop, why
    water is still important, blends, sequencing the
    coffee genome, and ways in which we could continue to strengthen our coffee
    knowledge as a community (including
    a large-scale experiment, since started by Chris!).


    40 min
  • Episode the 38th

    This week—fuelling rumours of a massive bust-up—Colin is joined by

    none-other-than his mirror image, Nick Clark of Flight Coffee (NZ is the
    Ireland of the Southern Hemisphere, get it?), as they discuss everything from
    Nick’s humble beginnings as an NZ milkmaid to Flight’s future plans. During
    this delightful romp through Nick’s coffee career, the pair cover the
    difference between the NZ and AUS coffee cultures, the biggest mistake you can
    make when you finally branch out on your own, and all about what it means to be
    labelled a “hipster café”. Also: what it’s like to do business with your best
    mate, consumer confusion about coffee roasters, and the ever-popular
    #coffeewormhole.

    http://www.nuovasimonelli.it/en/ 

    1 hr 4 min
  • CoLab: Prague : Christopher H. Hendon

    Christopher H. Hendon is quickly becoming a well-known name within the world of specialty coffee, despite his lack of time behind a coffee bar: as a computational chemist, with special focus on applied chemistry and physics, he works closely with Maxwell Colonna-Dashwood to interface with the industry to solve real-world problems relating to coffee extraction. He attained his BSc Adv. (HONS) from Monash University, Australia (2011) and PhD from University of Bath, United Kingdom (2015), and now holds a post-doctoral position at the Massachusetts Institute of Technology, studying the physical properties of new materials for catalysis, energy conversion and electrical conduction.

    Chris’ talk, “A Taste of Physics”, was a rollicking introduction to the world of physics through the lens of one of coffee brewing’s many variables: grinding distribution. Featuring newly-conducted and as-yet unpublished research, this presentation also touches on how experiments are constructed and why we need more of them in coffee. Most excitingly, this talk and the subsequent conversations during social events at CoLab: Prague has since led to a call for baristas to contribute to a large-scale data set, presented by Chris at BGE’s Barista Camp in Riccione.

    Chris and Maxwell have recently published a book, “Water For Coffee”, featuring some of their research together—you can find more information here!

    51 min

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