Tamper Tantrum Audio

Tamper Tantrum Audio

By Colin Harmon and Stephen LeightonArtsFood
Download on the App Store

Tamper Tantrum Audio episodes

  • CoLab: Antwerp - Discussion Vol. 1

    This week, we’re stepping back a bit and revisiting the morning

    speakers that joined us at Barista Guild of Europe’s CoLab: Antwerp this past
    April, when Charlotte Malaval, Rob Berghmans, and Talor Browne took to the
    stage to answer questions from the audience. The questions—and resulting
    discussions—focused on management (both self-management as well as employee
    management), expectations, and the lack of a one-size-fits-all solution for
    looking after both your people and yourself when it comes to the coffee
    industry. There are many ways in which we need to grow to become a “sustainable”
    industry, but it’s encouraging and inspiring to see that this discussion has
    continued beyond CoLab: Antwerp with an increased focus on asking ourselves
    searching questions not only on how we can improve coffee or coffee quality,
    but also ourselves in the process. 

    32 min
  • No. 62

    It’s No. 62 and all we can say is “no”—it turns out that putting Colin and Steve in the same room to record a podcast results in an abundance of puns,terrible accents, admissions of man-crushes, interjections of disbelief, and chats covering things here, there, and everywhere. Amidst the increased silliness, they wrap up on Steve’s bittersweet time in Bolivia, make a case fora yearly event to bring coffee folk together in Dublin, discuss the merits of newer roasting business models, Colin’s goal to gain a stone whilst he’s in New York (tweet @dublinbarista with your recommendations!), and dream about opening a tiny little shop in the south of France. Also: football banter, even though they both readily admit that pretty much nobody in coffee likes football.Thanks, guys.

    www.nuovasimonelli.com/it/en
    59 min
  • CoLab: Antwerp: "I'm a World Barista Champion and I don't want to pay for your coffee" | Stephen Morrissey, SCAA

    This week features the last speaker from our last collaboration

    with BGE this year at CoLab: Antwerp—the one and only Stephen Morrissey!
    Kicking off with a somewhat provocative title, “I’m a World Barista Champion
    and I don’t want to pay for your coffee”, Stephen’s talk is an engaging look at
    how our position within the industry impacts our perception of “good value”
    when it comes to coffee. Drawing on personal experience, Stephen’s talk is an
    incredibly honest—and humorous—reminder that we could all benefit to walk at
    least a mile in a consumer’s shoes before we try to sell them a transcendental
    coffee experience. We realise we’ve been bandying about the term “must watch” a
    bit recently—and we can only attribute this to the incredible speakers we’ve
    been lucky enough to bring on board—but we’re pretty sure you’ll not only benefit
    from but also enjoy having your eyes re-opened to what it’s like on the other
    side of the till.  

    --


    Stephen Morrissey’s coffee career began in Rio Coffee Co.
    on Dublin’s Exchequer Street. He spent a few years training baristas and
    roasting at Bewley’s on Grafton St, while at the same time completing a degree
    in Music Composition at DIT. In 2008, Stephen moved to London to help open
    Square Mile Coffee Roasters and that year became the first Irish person to win
    the World Barista Championship in Copenhagen. This led to traveling the world
    visiting coffee farms, providing education on the merits of specialty coffee,
    and ultimately a new home in Chicago where Stephen began work at the renowned
    Intelligentsia Coffee. Over six years, his many duties involved overseeing the
    education department, store design, brand development, design, product
    development, events, marketing, and communications—skills that serve him well
    as Senior Creative Advisor for the Specialty Coffee Association of America.

     Stephen has judged in national barista competitions

    spanning four continents and today serves on the Advisory Board for World
    Coffee Events, the governing body that produces events and competitions
    promoting specialty coffee. He is the inaugural chair of the Competitions Development
    Committee, a group charged with evolving the World Barista Championship format.
    Stephen was the co-founder of Coffee Common, a series of consumer-focussed
    educational events that originated at the TED conference in California. He
    lives in Chicago with his wife Jen, his son Gene, and their black lab Regis. 

    41 min
  • CoLab: Antwerp: “I’m a World Barista Champion and I don’t want to pay for your coffee” | Stephen Morrissey, SCAA

    This week features the last speaker from our last collaboration

    with BGE this year at CoLab: Antwerp—the one and only Stephen Morrissey!
    Kicking off with a somewhat provocative title, “I’m a World Barista Champion
    and I don’t want to pay for your coffee”, Stephen’s talk is an engaging look at
    how our position within the industry impacts our perception of “good value”
    when it comes to coffee. Drawing on personal experience, Stephen’s talk is an
    incredibly honest—and humorous—reminder that we could all benefit to walk at
    least a mile in a consumer’s shoes before we try to sell them a transcendental
    coffee experience. We realise we’ve been bandying about the term “must watch” a
    bit recently—and we can only attribute this to the incredible speakers we’ve
    been lucky enough to bring on board—but we’re pretty sure you’ll not only benefit
    from but also enjoy having your eyes re-opened to what it’s like on the other
    side of the till.  




    --


    Stephen Morrissey’s coffee career began in Rio Coffee Co.
    on Dublin’s Exchequer Street. He spent a few years training baristas and
    roasting at Bewley’s on Grafton St, while at the same time completing a degree
    in Music Composition at DIT. In 2008, Stephen moved to London to help open
    Square Mile Coffee Roasters and that year became the first Irish person to win
    the World Barista Championship in Copenhagen. This led to traveling the world
    visiting coffee farms, providing education on the merits of specialty coffee,
    and ultimately a new home in Chicago where Stephen began work at the renowned
    Intelligentsia Coffee. Over six years, his many duties involved overseeing the
    education department, store design, brand development, design, product
    development, events, marketing, and communications—skills that serve him well
    as Senior Creative Advisor for the Specialty Coffee Association of America.




     Stephen has judged in national barista competitions

    spanning four continents and today serves on the Advisory Board for World
    Coffee Events, the governing body that produces events and competitions
    promoting specialty coffee. He is the inaugural chair of the Competitions Development
    Committee, a group charged with evolving the World Barista Championship format.
    Stephen was the co-founder of Coffee Common, a series of consumer-focussed
    educational events that originated at the TED conference in California. He
    lives in Chicago with his wife Jen, his son Gene, and their black lab Regis. 

    41 min
  • No. 61

    It’s Episode 61 and we’re switching things up! This week, Steve joins

    us for what might turn into a new feature—an update on his trip to Bolivia,
    recorded in the field. Inspired by Thompson Owen’s Sweet Maria’s coffee podcast
    and Steve’s own weekly In My Mug video cast, this week’s episode part history
    primer, part love letter, and part plea to keep Bolivian coffee alive—a
    must-listen for any coffee professional who aspires to go to origin. No. 61
    ends with a (not so) quick interjection from Jenn with updates on Tamper
    Tantrum’s barrage of autumn events: New York City (September 25), Roaster Guild
    of Europe Camp afternoon lectures (October 6-8), and Cup North’s Manchester
    Coffee Festival (November 5-6). Have a listen and let us know if you’re a fan
    of the monologue!

     

    www.nuovasimonelli.it/en/

    42 min
  • CoLab: Antwerp: "World Coffee Research Sensory Lexicon" | Emma Sage (SCAA)

    One of the best things about Barista Guild of Europe’s CoLab: Antwerp programming

    was undoubtedly the Wednesday morning session with SCAA’s Science Manager, Emma
    Sage, who lead attendees through a taste-buds-on deep dive of the World Coffee
    Research Sensory Lexicon. Whilst technology hasn’t developed to the point where
    we can share sensorial experiences via the technowebs, we can share with you
    Emma’s introduction to World Coffee Research, the International Multi-Location
    Variety Trial, and the sensory lexicon they’ve developed to be able to be able
    to objectively measure—and thus improve—desirable coffee qualities in a world
    of climate change and disease.

    World Coffee Research—and the important work they undertake—is a

    testament to the positive power of collaboration. We hope you are inspired by
    Emma’s talk to continue to collaborate, whether at events like BGE’s CoLab or
    within the new unified specialty coffee organisation!

    --


    Emma Sage is the
    Science Manager at the Specialty Coffee Association of America (SCAA), where
    she promotes research, acts as the primary liaison between science and
    industry, and serves as a scientific interpreter for coffee professionals. In
    this position, she has also investigated a variety of scientific topics
    relevant to the specialty coffee industry by way of original research projects,
    content for pathway classes, invited lectures, special reports and literature
    reviews, and regular contributions to the SCAA Magazine. She also serves as the
    World Coffee Research Industry Liaison. She holds a M.S. in Botany from the
    University of Wyoming, a B.A. in Ecology, and holds a post-graduate certificate
    from the Applied Sensory and Consumer Science Certificate Program at the
    University of California, Davis. She has experience with a variety of
    laboratory and field research projects in plant physiology, biology, ecology,
    enology, and climate change science which has given her a solid foundation to
    apply to coffee. She has always been committed to science education and is
    dedicated to acting as an effective resource for the specialty coffee industry. 

    36 min
  • CoLab: Antwerp: “World Coffee Research Sensory Lexicon” | Emma Sage (SCAA)

    One of the best things about Barista Guild of Europe’s CoLab: Antwerp programming

    was undoubtedly the Wednesday morning session with SCAA’s Science Manager, Emma
    Sage, who lead attendees through a taste-buds-on deep dive of the World Coffee
    Research Sensory Lexicon. Whilst technology hasn’t developed to the point where
    we can share sensorial experiences via the technowebs, we can share with you
    Emma’s introduction to World Coffee Research, the International Multi-Location
    Variety Trial, and the sensory lexicon they’ve developed to be able to be able
    to objectively measure—and thus improve—desirable coffee qualities in a world
    of climate change and disease.




    World Coffee Research—and the important work they undertake—is a

    testament to the positive power of collaboration. We hope you are inspired by
    Emma’s talk to continue to collaborate, whether at events like BGE’s CoLab or
    within the new unified specialty coffee organisation!




    --


    Emma Sage is the
    Science Manager at the Specialty Coffee Association of America (SCAA), where
    she promotes research, acts as the primary liaison between science and
    industry, and serves as a scientific interpreter for coffee professionals. In
    this position, she has also investigated a variety of scientific topics
    relevant to the specialty coffee industry by way of original research projects,
    content for pathway classes, invited lectures, special reports and literature
    reviews, and regular contributions to the SCAA Magazine. She also serves as the
    World Coffee Research Industry Liaison. She holds a M.S. in Botany from the
    University of Wyoming, a B.A. in Ecology, and holds a post-graduate certificate
    from the Applied Sensory and Consumer Science Certificate Program at the
    University of California, Davis. She has experience with a variety of
    laboratory and field research projects in plant physiology, biology, ecology,
    enology, and climate change science which has given her a solid foundation to
    apply to coffee. She has always been committed to science education and is
    dedicated to acting as an effective resource for the specialty coffee industry. 

    36 min
  • No. 60

    This week’s episode serves as a strong contradiction to conventional

    wisdom: meeting your heroes can be an amazing thing. In No. 60, Colin is joined
    by none other than Paul Stack, Operations Director of Marco Beverage Systems
    and current SCAE President, to reminisce about the filter coffee revolution, chat
    about Paul’s past life as an industrial designer, query “interesting human
    stuff”, and anticipate the results of SCAA’s vote on SCAA/SCAE Unification to
    be released August 10. They’ve managed to pack an incredible amount of
    thought-provoking discussion into sixty minutes alongside some, ehm,
    extra-special descriptions making this one of those podcast episodes you really
    just shouldn’t miss.

     

    www.nuovasimonelli.it/en/

    1 hr
  • CoLab: Antwerp: "Water for Coffee Extraction: Composition, Recommendations & Treatment" | Dr. Marco Wellinger (ZHAW Institute of Chemistry & Biological Chemistry)

    Attention, water geeks! This week’s video is for you. Dr. Marco

    Wellinger, leading author on the SCAE’s recently published “The SCAE Water
    Chart: Measure, Aim, Treat”, took to the stage in Antwerp to share the
    most-recent results of his then ongoing research in preparation for publication.
    Dr. Wellinger’s talk is a deep dive into some of the water conundrums he and
    the SCAE Research team faced when developing the water chart, like the fact
    that pH measurements are often a poor indicator of a water’s alkalinity and why
    you sometimes get “fizzy espresso” after treating very hard water with decarbonizing
    ion-exchangers. This is definitely another talk where you’ll want to have a
    notebook, pencil, and the ability to hit a pause button as you watch!

    --


    Dr. Marco Wellinger: Coffee
    researcher in the field of chemistry, technology and sensory analysis; Q Arabica Grader, MSc ETH Zürich, Dr. ETH Lausanne /
    Paul Scherrer Institute

    Marco Wellinger is a

    research fellow in the group of Chahan Yeretzian at the Institute of Chemistry
    and Biotechnology at ZHAW Wädenswil. His fields of research are instrumental
    analysis of volatile aroma compounds from coffee (gas chromatography and mass
    spectrometry), espresso machine and grinder technology as well as sensory
    analysis of coffee. In the last two years he has been engaged in the topics of
    characterization and treatment of water for coffee extraction. He held
    presentations on the topic of water at various locations, among the most recent
    at AST Live 2016 in Budapest. He was the lead author in the upcoming booklet on
    water from the SCAE published this year (2016), “The SCAE Water Chart: Measure,
    Aim, Treat.” 

    40 min
  • CoLab: Antwerp: “Water for Coffee Extraction: Composition, Recommendations & Treatment” | Dr. Marco Wellinger (ZHAW Institute of Chemistry & Biological Chemistry)

    Attention, water geeks! This week’s video is for you. Dr. Marco

    Wellinger, leading author on the SCAE’s recently published “The SCAE Water
    Chart: Measure, Aim, Treat”, took to the stage in Antwerp to share the
    most-recent results of his then ongoing research in preparation for publication.
    Dr. Wellinger’s talk is a deep dive into some of the water conundrums he and
    the SCAE Research team faced when developing the water chart, like the fact
    that pH measurements are often a poor indicator of a water’s alkalinity and why
    you sometimes get “fizzy espresso” after treating very hard water with decarbonizing
    ion-exchangers. This is definitely another talk where you’ll want to have a
    notebook, pencil, and the ability to hit a pause button as you watch!




    --


    Dr. Marco Wellinger: Coffee
    researcher in the field of chemistry, technology and sensory analysis; Q Arabica Grader, MSc ETH Zürich, Dr. ETH Lausanne /
    Paul Scherrer Institute




    Marco Wellinger is a

    research fellow in the group of Chahan Yeretzian at the Institute of Chemistry
    and Biotechnology at ZHAW Wädenswil. His fields of research are instrumental
    analysis of volatile aroma compounds from coffee (gas chromatography and mass
    spectrometry), espresso machine and grinder technology as well as sensory
    analysis of coffee. In the last two years he has been engaged in the topics of
    characterization and treatment of water for coffee extraction. He held
    presentations on the topic of water at various locations, among the most recent
    at AST Live 2016 in Budapest. He was the lead author in the upcoming booklet on
    water from the SCAE published this year (2016), “The SCAE Water Chart: Measure,
    Aim, Treat.” 

    40 min

About Tamper Tantrum Audio

From the publisher's feed

Tamper Tantrum Audio version of our coffee video podcast