Tamper Tantrum

By Colin Harmon and Stephen LeightonArts Food

Tamper Tantrum episodes

August 15, 2016 CoLab: Antwerp: “World Coffee Research Sensory Lexicon” | Emma Sage (SCAA)

One of the best things about Barista Guild of Europe’s CoLab: Antwerp programmingwas undoubtedly the Wednesday morning session with SCAA’s Science Manager, EmmaSage, who lead attendees through a taste-buds-on deep dive of the World CoffeeResearch Sensory Lexicon. Whilst technology hasn’t developed to the point wherewe can share sensorial experiences via the technowebs, we can share with youEmma’s introduction to World Coffee Research, the International Multi-LocationVariety Trial, and the sensory lexicon they’ve developed to be able to be ableto objectively measure—and thus improve—desirable coffee qualities in a worldof climate change and increasing disease.

World Coffee Research—and the important work they undertake—is atestament to the positive power of collaboration. We hope you are inspired byEmma’s talk to continue to collaborate, whether at events like BGE’s CoLab orwithin the new unified specialty coffee organisation!

--

Emma Sage is theScience Manager at the Specialty Coffee Association of America (SCAA), whereshe promotes research, acts as the primary liaison between science andindustry, and serves as a scientific interpreter for coffee professionals. Inthis position, she has also investigated a variety of scientific topicsrelevant to the specialty coffee industry by way of original research projects,content for pathway classes, invited lectures, special reports and literaturereviews, and regular contributions to the SCAA Magazine. She also serves as theWorld Coffee Research Industry Liaison. She holds a M.S. in Botany from theUniversity of Wyoming, a B.A. in Ecology, and holds a post-graduate certificatefrom the Applied Sensory and Consumer Science Certificate Program at theUniversity of California, Davis. She has experience with a variety oflaboratory and field research projects in plant physiology, biology, ecology,enology, and climate change science which has given her a solid foundation toapply to coffee. She has always been committed to science education and isdedicated to acting as an effective resource for the specialty coffee industry.
36 min
August 08, 2016 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
August 01, 2016 CoLab: Antwerp: "Water for Coffee Extraction: Composition, Recommendations & Treatment" | Dr. Marco Wellinger (ZHAW Institute of Chemistry and 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
August 01, 2016 CoLab: Antwerp: “Water for Coffee Extraction: Composition, Recommendations & Treatment” | Dr. Marco Wellinger (ZHAW Institute of Chemistry and 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
July 25, 2016 No. 59
From football banter to staff cost percentages and potato defect theories
to Machiavellian plans, Episode 59 is exactly what you should expect when Steve
& Colin record together. Also: a continuation of the gender equality
discussion, industry inadvertent sexism, Steve’s trip to Rwanda, recording woes, why 32.03 might be the actual answer to the universe, unification
speculation, the importance of tempo, and some sneaky tidbits about
our upcoming program in New York this September.
www.nuovasimonelli.it/en/
56 min
July 18, 2016 CoLab: Antwerp: "Coffee, I love you but you're bringing me down" | Talor Browne (Talor & Jørgen)
Talor Browne’s “Coffee, I love you but you’re bringing me
down” brings the topic of coffee professionals’ physical and mental health
directly to the forefront of our discussions about the future and
sustainability of the coffee industry. Despite the fact that there is a general
agreement that there are important things to consider, the unwieldy and
multifaceted nature of the topic—difficult to discuss generally, let alone in
an actionable way—has tended to stifle the conversation and left it at the
periphery.
Talor’s CoLab: Antwerp presentation is a call for us to
re-open the discussion, no matter how uncomfortable or difficult it might be,
and to talk about the health of our people: there is “no one-size fits all”
answer, we’ll all need to pitch in to find solutions to a problem that will
impact the growth and maturity of our industry moving forwards.
The overwhelming response to both Talor’s initial survey
and subsequent presentation in Antwerp highlighted how important it is to have
this conversation, so we’ve helped to facilitate the continuation of the
conversation online: share your thoughts, join the discussion, and view the
survey results at COFFEE, I LOVE YOU BUT YOU’RE BRINGING ME DOWN.
--

Talor
Browne cut her teeth in the early days of what is now the heaving behemoth of
the Melbourne specialty coffee scene. Fortunate enough to have worked with Mark
Dundon from St.Ali to Brother Budan and Seven Seeds, then on to Market Lane and
just about every other notable bar in the city. In 2012, Paris beckoned and she
left her old life behind to team up with Coutume. That partnership was short
lived when she was offered a barista position in Oslo. Not
long after, she was promoted to head roaster. After 13 years working for people
she admires, Talor is now in the process of building a very different kind of
coffee roastery in Norway. She also happens to be a great cook.
45 min
July 18, 2016 CoLab: Antwerp: “Coffee, I love you but you’re bringing me down” | Talor Browne (Talor & Jørgen)

Talor Browne’s “Coffee, I love you but you’re bringing me
down” brings the topic of coffee professionals’ physical and mental health
directly to the forefront of our discussions about the future and
sustainability of the coffee industry. Despite the fact that there is a general
agreement that there are important things to consider, the unwieldy and
multifaceted nature of the topic—difficult to discuss generally, let alone in
an actionable way—has tended to stifle the conversation and left it at the
periphery.

Talor’s CoLab: Antwerp presentation is a call for us to
re-open the discussion, no matter how uncomfortable or difficult it might be,
and to talk about the health of our people: there is “no one-size fits all”
answer, we’ll all need to pitch in to find solutions to a problem that will
impact the growth and maturity of our industry moving forwards.

The overwhelming response to both Talor’s initial survey
and subsequent presentation in Antwerp highlighted how important it is to have
this conversation, so we’ve helped to facilitate the continuation of the
conversation online: share your thoughts, join the discussion, and view the
survey results at COFFEE, I LOVE YOU BUT YOU’RE BRINGING ME DOWN.

--

Talor
Browne cut her teeth in the early days of what is now the heaving behemoth of
the Melbourne specialty coffee scene. Fortunate enough to have worked with Mark
Dundon from St.Ali to Brother Budan and Seven Seeds, then on to Market Lane and
just about every other notable bar in the city. In 2012, Paris beckoned and she
left her old life behind to team up with Coutume. That partnership was short
lived when she was offered a barista position in Oslo. Not
long after, she was promoted to head roaster. After 13 years working for people
she admires, Talor is now in the process of building a very different kind of
coffee roastery in Norway. She also happens to be a great cook.

45 min
July 11, 2016 No. 58
Warning: considerable sweariness lies ahead. In No. 58, Steve & Colin provide their own recap and
dissection of all things alphabet soup that have happened in, around, and
following on from Dublin’s week as host city for World of Coffee 2016. This
week episode includes, but is not limited to (by any stretch…!), to some of the
following topics: emcee rules (and how to break them), an epidemic of
box-ticking, being thoughtfully dressed down, an exploration of morality, why
the team at 3FE are legends, tradeshow blues, an example of what happens when
you push your lackey too far, the recent flurry of online activity surrounding SCAA/SCAE
unification, and Colin’s newest crush(es).

www.nuovasimonelli.it/en/
1 hr
July 04, 2016 CoLab: Antwerp: "EK43 as Espresso Grinder" | Rob Berghmans (Caffènation)
Chances are, you’re not unfamiliar with the EK43
grinder—first seen being used as a coffee grinder in the 2011 World Brewers Cup
(Vienna) and then made a specialty coffee household name thanks to Matt
Perger’s 2012 World Barista Championship routine, the EK43 has been a hot topic
of conversation within the coffee industry and a familiar site both on the WBC
stage and in specialty shops ever since.
In our second video from CoLab: Antwerp, local Rob
Berghmans (Caffènation) shares his thoughts on the benefits of using the EK43
as their main espresso grinder as well as the workflow they’ve put into place
in order to maximise said benefits. This one is for all types: workflow geeks,
EK43 fangirls, Turkish burr skeptics, or even just into the thought-process behind
creating shop systems—get in!
--

Rob Berghmans founded Caffènation back in 2003 when the
current form of specialty coffee was still largely uncharted territory. Since
then, he and his team have been at the forefront of sourcing, roasting, and
serving excellent coffees from their base in Antwerp. Caffènation is involved
in many Belgian initiatives that push specialty coffee forward, working
constantly to “change the ball game” whilst creating a “second home” for their
customers, and have played host to the community-building Belgian Aeropress
Competitions since 2011. Their approach has proved to be popular, not just at
home in Belgium, but also abroad: Caffènation now has a second shop in
Amsterdam and exports a third of their roasting output all over Europe.
46 min
July 04, 2016 CoLab: Antwerp: “EK43 as Espresso Grinder” | Rob Berghmans (Caffènation)

Chances are, you’re not unfamiliar with the EK43
grinder—first seen being used as a coffee grinder in the 2011 World Brewers Cup
(Vienna) and then made a specialty coffee household name thanks to Matt
Perger’s 2012 World Barista Championship routine, the EK43 has been a hot topic
of conversation within the coffee industry and a familiar site both on the WBC
stage and in specialty shops ever since.

In our second video from CoLab: Antwerp, local Rob
Berghmans (Caffènation) shares his thoughts on the benefits of using the EK43
as their main espresso grinder as well as the workflow they’ve put into place
in order to maximise said benefits. This one is for all types: workflow geeks,
EK43 fangirls, Turkish burr skeptics, or even just into the thought-process behind
creating shop systems—get in!

--

Rob Berghmans founded Caffènation back in 2003 when the
current form of specialty coffee was still largely uncharted territory. Since
then, he and his team have been at the forefront of sourcing, roasting, and
serving excellent coffees from their base in Antwerp. Caffènation is involved
in many Belgian initiatives that push specialty coffee forward, working
constantly to “change the ball game” whilst creating a “second home” for their
customers, and have played host to the community-building Belgian Aeropress
Competitions since 2011. Their approach has proved to be popular, not just at
home in Belgium, but also abroad: Caffènation now has a second shop in
Amsterdam and exports a third of their roasting output all over Europe.

46 min

About Tamper Tantrum

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Colin Harmon and Stephen Leighton Talk Coffee and host live talks from people in the coffee community.

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Tamper Tantrum

Tamper Tantrum episodes

About Tamper Tantrum