Tamper Tantrum

Tamper Tantrum

By Colin Harmon and Stephen LeightonArtsFood
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Tamper Tantrum episodes

  • No. 53

    In yet another completely unsupervised episode, Colin Harmon

    gate-crashes proper Dub (and First-Drafter)
    Ger O’Donohoe’s house to record this week’s podcast. What began as a walking
    tour audio guide of things to do whilst in Dublin for SCAE’s World of Coffee
    (June 23-25) quickly dissolves into piss-takes of the English, local
    attractions, and each other. Featuring more of Colin’s dulcet-toned singing and
    lines like “it will make you look like you’re peeing rainbows”, No. 53 is
    probably the best cultural preparation you’ll get in advance of this year’s
    WBC.

    We’ve taken the not-so-concise list from Col & Ger and added it to

    Col’s “So you’re
    thinking of coming to Dublin” list to create one, mega-massive
    master map to save on your device of choice for your own bimbles about our
    fair city. 

    59 min
  • Cup North 2015: Banter

    It’s that time of the year where things ramp up and we all get busy, so

    we’ll keep this week’s video short and sweet: the wine-in-hand banter session that
    closed the proceedings of Tamper Tantrum Live at Cup North 2015.  The conversation begins at an intersection of
    coffee and alcohol before continuing on to the challenges of selling good
    coffee in restaurants (and just plain, good coffee, period), before ending with
    a quick lesson in the “I want what she’s having” school of sales. At the risk
    of sounding hokey—oh, who are we kidding?—this short episode is a plate piled
    high with food for thought!  

    We loved this year’s Cup North line up so much—coffee throwing

    included!—that we’ll be back for another go-round this year. Details are still
    very hush-hush, but you can follow along here and here for more info as it's released. 

    18 min
  • No. 52

    This week, continuing with an unintentional theme of “behind the

    scenes”, we’ve managed to nab quiet legend Ben
    Szobody. As Steve & Jenn chat with Ben about his former life as a
    political journalist in the US, current role as project development manager at One Church Brighton and editor at Longberry Press, and future
    ambitions, it becomes abundantly clear that No. 52 is all about the importance
    of creating opportunities to make a positive social impact through what we do.

    We’re assuming that you’re pretty familiar with one of Ben’s projects

    in particular—the beautiful, impactful,
    and long-awaited Longberry 2—but we’re hoping that this episode draws your attention
    to one of Ben’s other projects, the UK’s
    first-ever specialty coffee professional apprenticeship. An inspiring
    program that has seen over 100 people trained* in its first year, Pro Baristas
    is the perfect marriage of positive societal impact and market demands. We could
    attempt to wax poetic about this program for paragraphs and paragraphs, but trust
    us—it’s more impactful to hear about it from the man himself.  

    *Whist only 10 young people qualify for the year-long apprenticeship,

    Ben has developed additional training that is available to almost anyone, from
    light taster sessions for the homeless to provide activity and confidence to
    intensive certificate courses for job hunters. 

    --


    Want
    to get in on the action? Mailchimp subscribers get extra link goodies in their inbox
    when new things land.

    We’re going to be live at Barista Guild of

    Europe’s CoLab: Antwerp this
    April 25-27th! Tickets are
    currently available on their site, but going fast–get in before they go!

    55 min
  • CoLab: Paris: "3 in 30: SCAE Research" | Morten Munchow (Coffee Mind)

    Grab your notebooks, kiddos, and get ready to hit the pause button lots! This one is a doozy, cramming three different exciting research projects from Morten Munchow’s CoffeeMind, the University of Copenhagen, and SCAE into 30 minutes: a sensory analysis of coffee brewed with different water, roasting defects, and cappuccino foam analysis.

    We love presentations like this: yes, we know that this doesn’t really allow a great researchers to dig deeply into one specific project for hours and hours, but it does raise the profile of this kind of work so that you can follow up directly with Morten and Coffee Mind about whatever you fancy most. 

    --


    Morten Munchow, founder of CoffeeMind, is a man of many hats: as trainer, consultant, and researcher, Morten can be found at the University of Copenhagen, where he is an external lecturer in the department of food science, at the London School of Coffee, where he has taught coffee roasting since 2007, or hard at work with the SCAE Education and Research committees, where he developed SCAE’s roasting certification system.

     

    Morten has conducted research on cappuccino foam chemistry, processing methods, starter cultures, sensory science, roasting defects, behavioural economics of consumer preferences, and roast degree preferences. He has also regularly consulted with a variety of different sized roasteries around the world, from South Africa to South Korea and Iceland to Kuwait and many more in between. 

    35 min
  • CoLab: Paris: “3 in 30: SCAE Research” | Morten Munchow (Coffee Mind)

    Grab your notebooks, kiddos, and get ready to hit the pause button lots! This one is a doozy, cramming three different exciting research projects from Morten Munchow’s CoffeeMind, the University of Copenhagen, and SCAE into 30 minutes: a sensory analysis of coffee brewed with different water, roasting defects, and cappuccino foam analysis.


    We love presentations like this: yes, we know that this doesn’t really allow a great researchers to dig deeply into one specific project for hours and hours, but it does raise the profile of this kind of work so that you can follow up directly with Morten and Coffee Mind about whatever you fancy most. 



    --


    Morten Munchow, founder of CoffeeMind, is a man of many hats: as trainer, consultant, and researcher, Morten can be found at the University of Copenhagen, where he is an external lecturer in the department of food science, at the London School of Coffee, where he has taught coffee roasting since 2007, or hard at work with the SCAE Education and Research committees, where he developed SCAE’s roasting certification system.

     

    Morten has conducted research on cappuccino foam chemistry, processing methods, starter cultures, sensory science, roasting defects, behavioural economics of consumer preferences, and roast degree preferences. He has also regularly consulted with a variety of different sized roasteries around the world, from South Africa to South Korea and Iceland to Kuwait and many more in between. 

    35 min
  • Episode No. 51

    For once, the rumours may actually be true: this week, after an epic

    technical failure in Shanghai, Jenn took the opportunity to hijack No. 51 with
    the help of legendary behind-the-scenes lurker, Julie Housh. Past-Chair of
    Barista Guild of America, former Competitions Coordinator of World Coffee Events,
    and current Executive Assistant to SCAA Director, Ric Rhinehart, there’s a good
    chance you’re familiar with or have somehow been touched by* Julie’s work,
    despite the fact that she tends to fly “under the radar.”

    Together, they drag Episode 51 in a slightly different direction from the

    norm as they chat about backstage shenanigans, their mutual love of
    spreadsheets, barista guilds, unorthodox coffee career paths, career
    sustainability, the performance of gender in competition, the importance of
    allowing yourself to fail, awkward self-serving statements, and the current
    role of social media in the coffee industry.

    *That’s what she said.

    --


    Join us live for a seriously awesome lineup in Antwerp, April 25-27! Tickets are still available from Barista Guild of Europe, but going quickly. 

    1 hr 6 min
  • Cup North 2015: "Water For Coffee?" | Chloe Callow

    There’s no denying that water is a hot topic in the coffee industry

    right now, thanks to the work of Maxwell Colonna-Dashwood and Christopher
    Hendon on “Water for Coffee”, but is
    it necessary—or even desirable—to put systems in place to concoct the “perfect”
    water in every shop?

    Chloe Callow (Bespoke Water, Pendred & Co) took the stage at Cup

    North 2015 to talk about basic water science, the different approaches to
    filtration she comes across regularly, and why you shouldn’t blindly implement everything
    you read.  

    --


    Chloe launched the Bespoke
    Water division for Norman Pendred & Co Ltd in 2013 as a trial. The
    business is now going strong and supplies a large percentage of the specialty
    coffee industry with reverse osmosis equipment. Chloe’s real passion is
    writing, along with the social and community aspects of the coffee industry,
    which she satisfies as Associate Editor of Caffeine Magazine, as a sporadic
    contributor to London’s Best Coffee,
    and via her own blog. 

    24 min
  • Cup North 2015: “Water For Coffee?” | Chloe Callow

    There’s no denying that water is a hot topic in the coffee industry

    right now, thanks to the work of Maxwell Colonna-Dashwood and Christopher
    Hendon on “Water for Coffee”, but is
    it necessary—or even desirable—to put systems in place to concoct the “perfect”
    water in every shop?




    Chloe Callow (Bespoke Water, Pendred & Co) took the stage at Cup

    North 2015 to talk about basic water science, the different approaches to
    filtration she comes across regularly, and why you shouldn’t blindly implement everything
    you read.  




    --


    Chloe launched the Bespoke
    Water division for Norman Pendred & Co Ltd in 2013 as a trial. The
    business is now going strong and supplies a large percentage of the specialty
    coffee industry with reverse osmosis equipment. Chloe’s real passion is
    writing, along with the social and community aspects of the coffee industry,
    which she satisfies as Associate Editor of Caffeine Magazine, as a sporadic
    contributor to London’s Best Coffee,
    and via her own blog. 


    24 min
  • Episode No. 50

    This week’s episode starts off sounding much seedier than it actually

    is: Colin lured the second Tim of the coffee podcast triple crown,
    Melbourne-returnee Tim Varney, up to his room for a “chat.” Over coffee and “forgotten”
    pairs of stray underpants, Tamper Tantrum’s first ever guest co-host (Vienna,
    2012) revives the banter: as they talk through Tim’s start in coffee to his
    current role juggling two companies (the World Aeropress Championship
    and Bureaux Collective), they reminisce
    together about Tim Wendelboe topless, the Stockfleth’s manoeuvre,
    terrible analogies, and snuggle nights with Klaus Thomsen.

    Along the way, they also cover some serious stuff, too: the meteoric

    rise of the WAC, the drive behind the creation of the Bureaux Collective, and the
    supposed saturation point of the Melbourne market. No. 50 is chock full of
    blatant honesty and serious silliness—a fitting milestone podcast, if we do say
    so ourselves. 

    ---


    Want to get in on the action? We're going to be live at Barista Guild of Europe's CoLab: Antwerp this April 25-27th! Tickets are currently available on their site, but going fast--get in before they go! 

    53 min
  • CoLab: Paris: "Managing A Micro-Roastery" | Stéphane Cataldi (Caffé Cataldi)

    Stéphane Cataldi, a self-proclaimed “dinosaur” of the

    specialty coffee world, offers a unique perspective on starting your own
    roastery: a product of two traditional coffee cultures (an Italian who grew up
    in France) at a time when google didn’t exist, Stéphane built his
    ground-breaking French roastery in his garage.

    Using his background in telecommunications, Stéphane’s

    early internet business has grown considerably: as he walks us through his
    experience, he offers words of wisdom on opening a business the thoughtful way
    and maintaining your principles as your business evolves, including what might
    be our favourite gem, “the market doesn’t know what it wants.”

    The story of Caffè Cataldi is one that we can all

    learn from and could use to reflect upon: Stéphane’s slow start and growth
    belies the barriers he’s worked diligently to break and shows us, really, the
    comparative ease of starting in coffee today.

    ---


    Stephane Cataldi, the roaster behind Caffe Cataldi in
    Brittany, was born in Alsace to Italian parents 40 years ago—coffee has always
    been a part of his life, but he really fell in love with it in 2000 and went on
    to start his own roastery (Caffe Cataldi) in 2009 after 11 years spent in the
    telco world, making the internet a reality in France. 

    Cataldi, who started roasting with a Probatino and has

    since moved up to a Giesen W6, was the first French roaster to put the roasting
    date on the bag and sell COE in France. He was awarded the “Meilleur
    Torréfacteur de France” in 2010 and his coffees have since gone on participate,
    and win, several competitions in France and abroad (1st French Brewer’s
    Cup 2012; 2nd/3rd French Brewer’s Cup 2012, 2014; 1st Irish Brewer’s Cup
    2015; 3rd French Barista Championship 2014).

    Every business choice Stephane makes has been and still

    is driven by quality: since day one, he has only sold specialty coffee and
    continues to build direct trade relationships with farmers in order to better
    understand the challenges faced at origin. In 2015, joined by three friends,
    Stephane opened a roaster/shop in Paris, Hexagone Café.  

    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.