Tamper Tantrum

Tamper Tantrum

By Colin Harmon and Stephen LeightonArtsFood
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Tamper Tantrum episodes

  • 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
  • Episode No. 49

    To be honest, folks, we’re not even sure how to pitch Episode No. 49.

    It’s definitely a throwback to the early podcasts in more ways than one, so
    maybe we’ll go with that: this week, Steve & Col chat completely
    unsupervised about recent developments at Tamper Tantrum, including the
    upcoming CoLab: Antwerp and World Coffee Throwing Championship taking place
    this June in Dublin. Featuring all of the standard hallmarks of a Colin &
    Steve podcast, No. 49 features Hoffmann-heckling, jokes that won’t die, many
    expletives, football banter, and lots of misinformation. Also: celebrity coffee
    throwing, holding speakers hostage, coffee consultants, pocketbook science, the
    lack of interest in barista competitions, decoy podcasts, travel logs, way more
    googling than usual, and the dulcet tones of Colin’s singing providing a “professional”
    touch.

    We hope you’ll forgive us and come back for Episode 50. 

    --


    Want to
    get involved in CoLab: Antwerp? Complete
    Talor's survey on mental health in coffee here, purchase tickets here,
    or get a peek at The Barista League
    challenges taking place on Monday evening. 

    49 min
  • Cup North 2015: "Barista Attitude & Third Wave Shops" | Francesco Sanapo

    Francesco Sanapo wears many hats: barista champion, coach, artdirector, trainer, Q-grader, roaster, shop owner. It is this last hat in particularthat drives Francesco’s presentation for Cup North, “Barista Attitude &Third Wave Shops”, and the one that most fascinates us: perhaps nobody knows,quite as well as Francesco and his staff, the importance of attitude whenserving customers a product that pushes their boundaries.

    This talk contains what might be our favourite story about gainingcustomer trust, not only because it is complete with Italian hand gesticulationin the retelling, but because it is an extraordinary example of going above andbeyond with unexpected results. Francesco’s passion for coffee and hiscustomers is palpable as he walks us through what it takes to offer exceptionalcustomer care—we hope it inspires you to go above and beyond, too. 

    *Unfortunately, Francesco's microphone was not anchored properly and occasionally slipped into his jumper, causing some static. Many apologies! 



    -- 


    A familiar face on the WBC Stage, Francesco Sanapo is a three-time Italian Barista Champion, 2013 WBC Finalist, and competitor coach. If not in his internationally-recognized coffee shop, DittaArtigianale, based in the beautiful city of Florence, you’re most likely to find Francesco training and educating—he’s an SCAE AST and Q-Grader.

    Francesco is also the art director of the first international talent show dedicated entirely to the world of top-quality coffee: Barista & Farmer, a one-of-a-kind, innovative project aimed at promoting coffee culture, from plantation harvesting in the countries of origin, through all the processing phases. 

    35 min
  • Cup North 2015: “Barista Attitude & Third Wave Shops” | Francesco Sanapo

    Francesco Sanapo wears many hats: barista champion, coach, artdirector, trainer, Q-grader, roaster, shop owner. It is this last hat in particularthat drives Francesco’s presentation for Cup North, “Barista Attitude &Third Wave Shops”, and the one that most fascinates us: perhaps nobody knows,quite as well as Francesco and his staff, the importance of attitude whenserving customers a product that pushes their boundaries.


    This talk contains what might be our favourite story about gainingcustomer trust, not only because it is complete with Italian hand gesticulationin the retelling, but because it is an extraordinary example of going above andbeyond with unexpected results. Francesco’s passion for coffee and hiscustomers is palpable as he walks us through what it takes to offer exceptionalcustomer care—we hope it inspires you to go above and beyond, too. 



    *Unfortunately, Francesco's microphone was not anchored properly and occasionally slipped into his jumper, causing some static. Many apologies! 





    -- 


    A familiar face on the WBC Stage, Francesco Sanapo is a three-time Italian Barista Champion, 2013 WBC Finalist, and competitor coach. If not in his internationally-recognized coffee shop, DittaArtigianale, based in the beautiful city of Florence, you’re most likely to find Francesco training and educating—he’s an SCAE AST and Q-Grader.


    Francesco is also the art director of the first international talent show dedicated entirely to the world of top-quality coffee: Barista & Farmer, a one-of-a-kind, innovative project aimed at promoting coffee culture, from plantation harvesting in the countries of origin, through all the processing phases. 

    35 min
  • Episode No. 48

    This week, we’re doing things a little differently--we invited Mat North to revisit his talk,

    “The Third Wave Has Stagnated”, in light of developments that have happened
    since his presentation at Cup North: James Hoffmann’s three-part post on the current state of
    specialty coffee, the release of the WCR Lexicon and SCAA Flavour Wheel, and Nick
    Cho’s comment that “when sounding smart is more important than being smart, we’re
    not in a lull, we’re in serious danger.”  

    In true podcast style, No. 48 stumbles into several other philosophically-heavy

    topics (different ways of measuring success, career path expansion, prescribed
    learning vs. rote learning) and is dotted with little glimmers of inadvertent
    honesty. Also included: what it takes to put together the UKBC, competitor
    trends from last week’s London heat, increased interest in the Brewer’s Cup,
    and a new quick-fire round. 

    1 hr 10 min
  • CoLab: Paris: "Beyond The Bar" | Katie Carguilo (Counter Culture Coffee)

    Once we’ve solidified an event brief and reached out to speakers

    tentatively to check for availability, we usually get the question “but… what
    do you want me to talk about?” Whilst we usually have some ideas about what
    might go over well with an audience for a particular event, we’ve found that
    the best presentations are born from an exploratory chat about what it is that
    is currently inspiring, exciting, annoying, or even stumping them about their
    work or the current state of the industry—and, more importantly, that we end up
    in a very different place to where we started when we first approached the
    speaker.

    Katie Carguilo’s talk, “Beyond The Bar”, is a prime example of this

    process: what could have been a talk on natural processing or the state of
    specialty in America became an open acknowledgement of career aspirations, hard
    graft, opportunities, and responsibilities of baristas who desire to move
    beyond the bar. Using her own thirteen years’ experience to frame the conversation,
    Katie’s talk is a must-watch for anyone seeking to further their development
    and career in coffee. 

    --

    Katie Carguilo has spent the past 13 years in
    coffee first as a barista in DC, then barista trainer and Customer
    Support Representative for Counter Culture in New York City, and
    finally as Counter Culture's Quality Analyst for their roastery in
    Emeryville, California. She is also the 2012 United States Barista Champion.
    She prefers cappuccinos to macchiatos, hot dogs to hamburgers, thrift stores to
    department stores, and guinea pigs to any other furry creature.  


    31 min
  • CoLab: Paris: “Beyond The Bar” | Katie Carguilo (Counter Culture Coffee)

    Once we’ve solidified an event brief and reached out to speakers

    tentatively to check for availability, we usually get the question “but… what
    do you want me to talk about?” Whilst we usually have some ideas about what
    might go over well with an audience for a particular event, we’ve found that
    the best presentations are born from an exploratory chat about what it is that
    is currently inspiring, exciting, annoying, or even stumping them about their
    work or the current state of the industry—and, more importantly, that we end up
    in a very different place to where we started when we first approached the
    speaker.



    Katie Carguilo’s talk, “Beyond The Bar”, is a prime example of this

    process: what could have been a talk on natural processing or the state of
    specialty in America became an open acknowledgement of career aspirations, hard
    graft, opportunities, and responsibilities of baristas who desire to move
    beyond the bar. Using her own thirteen years’ experience to frame the conversation,
    Katie’s talk is a must-watch for anyone seeking to further their development
    and career in coffee. 

    --
    Katie Carguilo has spent the past 13 years in

    coffee first as a barista in DC, then barista trainer and Customer
    Support Representative for Counter Culture in New York City, and
    finally as Counter Culture's Quality Analyst for their roastery in
    Emeryville, California. She is also the 2012 United States Barista Champion.
    She prefers cappuccinos to macchiatos, hot dogs to hamburgers, thrift stores to
    department stores, and guinea pigs to any other furry creature.  


    31 min
  • Episode the 47th

    We’ve got something super special for you this

    week: after Steve and Colin accidentally blundered into a realm of cleverness
    and research on the last podcast, we received an incredible mail from Hanna
    Neuschwander of World Coffee Research that filled in some of the blanks… and
    led to even more questions. We said we would follow up on the WCR Sensory Lexicon and the SCAA
    Flavour Wheel this week, but my goodness, not even we thought it would be
    this thorough!

    In No. 47, Hanna joins Steve and Jenn to discuss the

    many reasons for poor taste differentiation between varieties and the potential
    impact of the current—and future—WCR sensory lexicon(s) on the coffee industry.
    Fuelled by a mass of recent writing on the subject, we deep dive into three
    major research projects driving towards a brighter future of specialty coffee,
    how the lexicon makes this work scientifically possible, and what future
    versions of the lexicon could look like.

    --

    You can download
    the WCR Sensory Lexicon here or read
    their five-part blogpost here. Tom Owens, Peter Giuliano, and Nick
    Cho have also written about the Sensory Lexicon and SCAA Flavour Wheel in a
    fair amount of detail.

    Find more information on the research initiatives

    discussed on this week’s podcast here: Genetic
    Diversity of Arabica, Genetic
    Verification Program, F1
    Hybrids, Colombia
    Sensory Trial. 

    1 hr 16 min
  • Cup North 2015: "Challenging The Way We Brew Coffee For The Better" | Gordon Howell

    Here’s one for you, brew geeks: tucked in among the Cup North talks that

    tackled service, communication, and innovation, Gordon Howell’s “Challenging The
    Way We Brew Coffee For The Better” is a staunch—dare we say confrontational?—look
    at how we are currently brewing coffee and why it needs to change.

    There have been some mutterings and murmurings about the age of the

    brewing standards we use around the edges of Tamper Tantrum for quite some time
    (David
    Walsh, Mike
    Strumpf), but this is the first time anyone has tackled it head on for
    their presentation. We hope Gordon’s thorough approach to examining this
    subject inspires you to think before you brew!

    --

    Gordon, along with his wife Marie, owns and runs four businesses in York
    that are all geared to his love for quality coffee, beer and spirits: Harlequin
    coffee and tea house, The Attic, Attic by night, and the Northern academy of Coffee. He’s incredibly active on the world competition
    scene, having represented the UK in both the 2015 WBrC (7th Place)
    and the 2013 WCIGS (3rd Place) as well as acting as a sensory judge
    in the UKBC (2013 & 2014) and UK CIGS (2014 & 2105). As an SCAE
    AST in the dark arts of barista skills and brewing, Gordon mainly focuses on a
    one to one tailored approach geared to helping other coffee professionals gain
    intermediate and professional accreditation

    His wealth of experience in the

    world of speciality coffee from the day to day operation of running a coffee
    shop to competing, judging and teaching at the highest level is complemented by
    his training in hospitality management (BSc) and export management (MSc). He
    also assists WCE with competition development as well as being a Dalla Corte Pro.

    35 min
  • Cup North 2015: “Challenging The Way We Brew Coffee For The Better” | Gordon Howell

    Here’s one for you, brew geeks: tucked in among the Cup North talks that

    tackled service, communication, and innovation, Gordon Howell’s “Challenging The
    Way We Brew Coffee For The Better” is a staunch—dare we say confrontational?—look
    at how we are currently brewing coffee and why it needs to change.



    There have been some mutterings and murmurings about the age of the

    brewing standards we use around the edges of Tamper Tantrum for quite some time
    (David
    Walsh, Mike
    Strumpf), but this is the first time anyone has tackled it head on for
    their presentation. We hope Gordon’s thorough approach to examining this
    subject inspires you to think before you brew!



    --
    Gordon, along with his wife Marie, owns and runs four businesses in York

    that are all geared to his love for quality coffee, beer and spirits: Harlequin
    coffee and tea house, The Attic, Attic by night, and the Northern academy of Coffee. He’s incredibly active on the world competition
    scene, having represented the UK in both the 2015 WBrC (7th Place)
    and the 2013 WCIGS (3rd Place) as well as acting as a sensory judge
    in the UKBC (2013 & 2014) and UK CIGS (2014 & 2105). As an SCAE
    AST in the dark arts of barista skills and brewing, Gordon mainly focuses on a
    one to one tailored approach geared to helping other coffee professionals gain
    intermediate and professional accreditation



    His wealth of experience in the

    world of speciality coffee from the day to day operation of running a coffee
    shop to competing, judging and teaching at the highest level is complemented by
    his training in hospitality management (BSc) and export management (MSc). He
    also assists WCE with competition development as well as being a Dalla Corte Pro.

    35 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.