Tamper Tantrum

Tamper Tantrum

By Colin Harmon and Stephen LeightonArtsFood
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Tamper Tantrum episodes

  • No. 57

    This week, we return to our roots: recorded the morning after the

    Dublin WBC barista party, No. 57 is all about what went down this
    week as 62 national champions took to the WBC stage and thousands of specialty
    coffee professionals descended upon Dublin for SCAE’s World of Coffee show. We
    could tell you more, but where's the fun in that?

     

    www.nuovasimonelli.it/en

    1 hr 15 min
  • CoLab: Antwerp: "Freelance Barista" | Charlotte Malaval (Independent)

    It’s a happy accident that our first release from BGE’s

    CoLab: Antwerp coincides with our opening speaker’s return to the World Barista
    Championship stage. A well-known name amongst specialty coffee circles after
    placing as a finalist last year at the WBC in Seattle, Charlotte Malaval is
    carving out a remarkable career along a relatively new path for our industry:
    as a free-lance barista.

    In her Antwerp presentation, “Free-lance Barista: How to

    exist within the global industry as an individual”, Charlotte considers the
    pros and cons of the corporate structure—for businesses and baristas—that
    pushes baristas into an independent status before sharing how she’s managed to
    turn what could be seen as limitations into incredible opportunities for her
    own self-education and advancement. This isn’t the presentation you think it
    might be—it’s better—and it contains an important message for anyone working
    specialty coffee, regardless of where you are on the chain.

    --

    Charlotte Malaval

    began a degree in Cultural Anthropology before discovering coffee. She soon
    found she had a real passion for coffee, and as she always does, she considered
    her feelings and followed her intuitions: she left university to start working
    in coffee, or rather, to start learning in coffee. Now working as an
    independent barista, Charlotte is most well-known for her work on the
    competition stage: she placed sixth in the world at the 2015 WBC in Seattle and
    will return to the WBC stage again, this time in Dublin, to represent France as
    their national champion.

    34 min
  • CoLab: Antwerp: “Freelance Barista” | Charlotte Malaval (Independent)

    It’s a happy accident that our first release from BGE’s

    CoLab: Antwerp coincides with our opening speaker’s return to the World Barista
    Championship stage. A well-known name amongst specialty coffee circles after
    placing as a finalist last year at the WBC in Seattle, Charlotte Malaval is
    carving out a remarkable career along a relatively new path for our industry:
    as a free-lance barista.




    In her Antwerp presentation, “Free-lance Barista: How to

    exist within the global industry as an individual”, Charlotte considers the
    pros and cons of the corporate structure—for businesses and baristas—that
    pushes baristas into an independent status before sharing how she’s managed to
    turn what could be seen as limitations into incredible opportunities for her
    own self-education and advancement. This isn’t the presentation you think it
    might be—it’s better—and it contains an important message for anyone working
    specialty coffee, regardless of where you are on the chain.




    --




    Charlotte Malaval

    began a degree in Cultural Anthropology before discovering coffee. She soon
    found she had a real passion for coffee, and as she always does, she considered
    her feelings and followed her intuitions: she left university to start working
    in coffee, or rather, to start learning in coffee. Now working as an
    independent barista, Charlotte is most well-known for her work on the
    competition stage: she placed sixth in the world at the 2015 WBC in Seattle and
    will return to the WBC stage again, this time in Dublin, to represent France as
    their national champion.

    34 min
  • No. 56

    It may have taken a little longer than we anticipated, but it’sfinally here! Remember that time when Steve went to Shanghai for the WorldCoffee Roasting Championship, had a chance to sit down with Andreas fromCropster, and promptly had a spectacular technical failure that meant there wasno record of the podcast ever having been recorded? This week, we’ve managed torecreate most of that magical moment with the help of t’internet!

    No. 56 is all about the intersection of coffee and tech, the resultingmutual love affair between coffee and tech geeks, and the changes we’restarting to see—good or bad—as the two become more intertwined. There are somefascinating things that crop up in this conversation to take home and thinkabout a little bit more, regardless of whether you’re a bean-browner or abean-brewer.

    --


    Have more questions? Cropster will be hanging out at SCAE WOC booth H12next week as well as running infoand training sessions with Cloud Picker coffee—registration closes today(June 13), so you'll need to get in quick! 


    www.nuovasimonelli.it

    50 min
  • CoLab: Paris: Discussion Vol 2

    Our last video from CoLab: Paris is the afternoon panel discussion,

    featuring Katie Carguilo, Morten Munchow, and Klaus Thomsen. Kicking off with a
    heavily philosophical question—what drives you to keep going, within specialty coffee,
    when the goal-posts keep moving?—this panel discussion is home to some
    incredible gems from those on stage about the ethics of direct trade, fair
    trade, and post-colonial trading structures, as well as innovation, genetic
    modification of Arabica, and other research initiatives.

    We had an absolutely great time at CoLab: Paris—thanks again to all of

    our speakers and our host partners, Barista Guild of Europe and Frog Fight! 

    42 min
  • No. 55

    This week in No. 55: it’s like past, present, and future have alltangled into one… and it’s all Steve’s fault.* Episode the 55th starts out a little bit meta—whichrecent videos and podcasts are getting interesting feedback and what’s coming up next—butsomehow turns into an extreme example of verbal diplomacy when Steve drags Jennaway from the agenda and into his favourite kind of conversation (read: slightlycontroversial ones). Also included: more Dublin hints and tips for your trip toWBC this June, a tinder “how to”, holiday shenanigans, picky gingers, and unusualbachelor parties.

    *It usually is.

    --


    World Coffee ThrowingCompetitor Registration is OPEN! Throw a kilo for a good cause (allproceeds go to Grounds for Health) and have some of that legendary Irish craicwhist you’re at it. ;) 

    1 hr
  • CoLab: Paris: Discussion Vol 1

    Calling all roasters, aspiring roasters, and general geeks! This week’s

    video is an extra special panel discussion featuring three well-known roasters
    from the program at BGE’s CoLab: Paris, each at different stages of building
    their businesses, with significantly different approaches to roasting,
    sourcing, and quality control. In this session, Wendelboe, Cataldi, and
    Karlsson answer questions on everything from cupping protocols, growth vs.
    quality, and water (thanks again, Maxwell!) to pricing structures, relationship
    development at origin, skeletons in closets, gateway drugs, and branding—it’s
    absolutely fascinating to see upon which points they agree and which they don’t.
    This one is an absolute “must” for anyone keen on making green beans go brown! 

    45 min
  • No. 54

    One of our favourite results from what we do are the relationships we

    build with speakers when we work together and the (often) resulting friendships
    that come from getting someone up on stage and bringing their presentation to life.
    This week, we’re joined by one such speaker/friend who took the stage in Dublin
    way back when—Kas Ali from Waterloo Tea. Together, Jenn and Kas spend No. 54 taking
    a look at just how much things have changed since then.

    The relationship between the specialty coffee and specialty tea

    industries is truly fascinating: in some ways, it feels like specialty tea is
    leaps and bounds ahead of us—very few people dispute the difference between “tea
    bag tea” and quality tea—but slightly behind in others. It’s particularly interesting
    to see the specialty tea industry taking bits and pieces from specialty coffee,
    most notably the use of a large competition (the World Tea Brewer’s Cup, taking
    place for the first time this year in Dublin) and the creation of large,
    membership-based organisations, to rally the industry together and make an
    impact on the future of tea.

    --


    Want to get involved with the inaugural World Tea Brewer’s Cup? You
    can find more information about the format here, or if you just want to jump
    straight in, register here! 

    1 hr 3 min
  • CoLab: Paris: "Roasting for Competition" | Patrik Rolf Karlsson (Five Elephant)

    Although the title implies that Patrik Rolf Karlsson’s talk fromCoLab: Paris is pretty straight-forward—“Roasting for Competition”—it takes a number of twists and turns from the very start, and ends up with some unexpected conclusions.

    Yes, Patrik talks about using curves and data from Five Elephant’s roasts, including extensive logging of the roast environment—but it’s to tailor the results to the preferences of the people who will consume the coffee, even when it stands outside of his own preference. And yes, Patrik openly disregards and disagrees with the sage advice from a well-respected roaster (“everything takes time” – Matts Johansson, Da Matteo)—but he also calls for vocal new comers to coffee to listen to and work with those who came before.

    Most striking for us is Patrik’s observation and subsequent learnings from the realisation that 60% of the brews they were using to evaluate their roast profiles were poor brews—a prime example of Patrik’s use of measurement to learn and improve. 

    --


    Patrik was born a cold Aprilmorning in Gothenburg—he doesn’t remember anything about it, as most of usdon’t. He likes milk and people that are dedicated, not in words but with theiractions. He grew a beard and got interested in building organisations, startingwith coffee, but was disappointed with the lack of dedication in the industry.Patrik shaved his beard, moved to Berlin, and read and watched everything byMalcom Gladwell. Today he is part of the Five Elephant team as head ofroastery. He wants to be a part of reshaping the idea of what a modern coffeeroastery is. 

    37 min
  • CoLab: Paris: “Roasting for Competition” | Patrik Rolf Karlsson (Five Elephant)

    Although the title implies that Patrik Rolf Karlsson’s talk fromCoLab: Paris is pretty straight-forward—“Roasting for Competition”—it takes a number of twists and turns from the very start, and ends up with some unexpected conclusions.


    Yes, Patrik talks about using curves and data from Five Elephant’s roasts, including extensive logging of the roast environment—but it’s to tailor the results to the preferences of the people who will consume the coffee, even when it stands outside of his own preference. And yes, Patrik openly disregards and disagrees with the sage advice from a well-respected roaster (“everything takes time” – Matts Johansson, Da Matteo)—but he also calls for vocal new comers to coffee to listen to and work with those who came before.


    Most striking for us is Patrik’s observation and subsequent learnings from the realisation that 60% of the brews they were using to evaluate their roast profiles were poor brews—a prime example of Patrik’s use of measurement to learn and improve. 



    --


    Patrik was born a cold Aprilmorning in Gothenburg—he doesn’t remember anything about it, as most of usdon’t. He likes milk and people that are dedicated, not in words but with theiractions. He grew a beard and got interested in building organisations, startingwith coffee, but was disappointed with the lack of dedication in the industry.Patrik shaved his beard, moved to Berlin, and read and watched everything byMalcom Gladwell. Today he is part of the Five Elephant team as head ofroastery. He wants to be a part of reshaping the idea of what a modern coffeeroastery is. 



    37 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.