Tamper Tantrum

By Colin Harmon and Stephen LeightonArts Food

Tamper Tantrum episodes

January 25, 2016 Episode the 46th
After a somewhat shorter estrangement than that which occurred between No. 35 and No.
42.5, the boys are back again: No. 46 sees Colin & Steve return to their
rambling, tangential selves as they recap the busiest time of the year, Steve’s
travel, and some recent releases (mostly circular) that are prompting some
similarly circular conversations amongst coffee folk.
Also included in this week’s banter a how some things never change, a
newly discovered varietal, biggest café pet peeves, upcoming mischief in 2016,
whether or not there’s a correct way to use a poster, and poorly executed segues.
Want to get in on the podcast action? Send in any questions, comments,
harangues, and/or notable mistakes made in this week’s episode to
hello{at}tampertantrum{dot}com and we’ll include them in No. 47!
--
Want to see or hear more? Every week, we include links to some of the things referenced in podcasts and talks to our mailchimp subscribers--get in and keep up with the conversation!
50 min
January 18, 2016 CoLab: Paris: "Soil Biology" | Tim Wendelboe (Tim Wendelboe, Finca El Suelo)
Over the years, we’ve seen quite a few different styles of speaker
presentations: those that share a particular experience or paradigm; those that
ask provoking questions (some with potential solutions, some without); the
presentation of finished research; those that offer a glimpse of new work,
still in progress. Whilst each is valuable in their own right, there is
something undeniably special about seeing new ideas put into practice without
any certainty as to the outcome: these presentations offer us the opportunity
to not only become a part of the speakers’ journey, but also—once the work has
been completed—as a later snapshot of the learning that has taken place.
This week’s release, “Soil Biology” by Tim Wendelboe, falls into this
latter category of presentations: Tim shares with us his journey to understand
and apply Dr. Elaine Ingham’s concepts of soil biology, biological farming, and
thermal composting to his farm
project, Finca El Suelo in Colombia. Regardless of how these concepts
positively or negatively impact Finca El Suelo’s production in the coming
years, it is inspiring to see a barista accepting responsibility in creating a
plausible future for quality coffee: “I have a lot of crazy ideas that might or
might not improve the coffee quality, but I am not willing to ask the farmers I buy
from to risk their income and coffee in order to test and experiment for me” (Tim
Wendelboe to Leif Haven, Eater.com).

--
During his eight years
with Stockfleth’s in Oslo, Norway, Tim Wendelboe went from shop barista to
manager, growing sales as well as the staff’s coffee knowledge at one of
Stockfleth’s three shops, to their head of quality and training, running 6
stores together with his friend and colleague Alexander Scheen Jensen. It was
during his time at Stockfleth’s that Tim, in 2004, after placing second in the
World Barista Championship in both 2001 and 2002, was crowned World Barista
Champion. He is also the 2005 World Cup Tasters Champion.
In July 2007, Tim started
his own espresso bar, training centre, and micro-roastery at Grünerløkka, in
Oslo, called Tim Wendelboe, where he imports, roasts, and sells high quality
coffee. The company aims to be among the best roasteries in the world. Although
this is not measurable, Tim Wendelboe won the Nordic roaster competition in
2008, 2009 and in 2010. The company currently sells coffee to around 50 cafes
and restaurants in Norway and also around the world.
In 2009, Tim wrote and
published a book in Norwegian based on his direct trade experience; “Coffee
with Tim Wendelboe”, which gives the reader an introduction into how quality
coffee is produced, roasted, and brewed, has since been translated into Korean,
English, Mandarin and will be available in Japanese shortly.
Tim also published the
book ”Finca Tamana” in 2013 about his ongoing work and relationship with the
coffee producer Elias Roa and his farm Finca Tamana.

--
Want to see more? Click the links to keep up with Tim Wendelboe’s shop
and roastery (Web, Facebook, Instagram, Twitter) or Finca El Suelo (Instagram, Twitter). We also recommend “Why Did
World Barista Champ Tim Wendelboe Buy a Coffee Farm in Colombia?” by Leif Haven
on eater.com.
Want to hear more? Other talks that present new work include David
Walsh’s “My Unholy Comminution” (wet grinding; Dublin 2011) and Christopher
H. Hendon’s “A Taste of Physics” (CoLab: Prague 2015).
Want to learn more about soil biology? Tim recommends checking out the work of Dr. Elaine Ingham, Jeff Lowenfels, “Symphony of the Soil”, and information provided by the USDA/NRCS.
37 min
January 18, 2016 CoLab: Paris: “Soil Biology” | Tim Wendelboe (Tim Wendelboe, Finca El Suelo)
Over the years, we’ve seen quite a few different styles of speaker

presentations: those that share a particular experience or paradigm; those that

ask provoking questions (some with potential solutions, some without); the

presentation of finished research; those that offer a glimpse of new work,

still in progress. Whilst each is valuable in their own right, there is

something undeniably special about seeing new ideas put into practice without

any certainty as to the outcome: these presentations offer us the opportunity

to not only become a part of the speakers’ journey, but also—once the work has

been completed—as a later snapshot of the learning that has taken place.

This week’s release, “Soil Biology” by Tim Wendelboe, falls into this

latter category of presentations: Tim shares with us his journey to understand

and apply Dr. Elaine Ingham’s concepts of soil biology, biological farming, and

thermal composting to his farm

project, Finca El Suelo in Colombia. Regardless of how these concepts

positively or negatively impact Finca El Suelo’s production in the coming

years, it is inspiring to see a barista accepting responsibility in creating a

plausible future for quality coffee: “I have a lot of crazy ideas that might or

might not improve the coffee quality, but I am not willing to ask the farmers I buy

from to risk their income and coffee in order to test and experiment for me” (Tim

Wendelboe to Leif Haven, Eater.com).

--

During his eight years

with Stockfleth’s in Oslo, Norway, Tim Wendelboe went from shop barista to

manager, growing sales as well as the staff’s coffee knowledge at one of

Stockfleth’s three shops, to their head of quality and training, running 6

stores together with his friend and colleague Alexander Scheen Jensen. It was

during his time at Stockfleth’s that Tim, in 2004, after placing second in the

World Barista Championship in both 2001 and 2002, was crowned World Barista

Champion. He is also the 2005 World Cup Tasters Champion.

In July 2007, Tim started

his own espresso bar, training centre, and micro-roastery at Grünerløkka, in

Oslo, called Tim Wendelboe, where he imports, roasts, and sells high quality

coffee. The company aims to be among the best roasteries in the world. Although

this is not measurable, Tim Wendelboe won the Nordic roaster competition in

2008, 2009 and in 2010. The company currently sells coffee to around 50 cafes

and restaurants in Norway and also around the world.

In 2009, Tim wrote and

published a book in Norwegian based on his direct trade experience; “Coffee

with Tim Wendelboe”, which gives the reader an introduction into how quality

coffee is produced, roasted, and brewed, has since been translated into Korean,

English, Mandarin and will be available in Japanese shortly.

Tim also published the

book ”Finca Tamana” in 2013 about his ongoing work and relationship with the

coffee producer Elias Roa and his farm Finca Tamana.

37 min
January 11, 2016 Episode the 45th
This week, Steve sits down to chat with an old friend in El Salvador— No,
we know what you’re thinking, and it’s not a bucket of Pollo Campero (although we’re sure he
considered it). It’s newly-titled Director of Coffee at Viva Espresso in San
Salvador and superstar World Barista Champion coach, Federico Bolanos!
Episode the 45th initially takes us back to the golden age
of coffee blogs, books, and forums, when Federico—after hating and dismissing
coffee for years—decides to give it another try for a girl (his now wife, Lily Pacas, 2008 Salvadoran
Barista Champion; Café Tuxpal), landing
him in a long-time love affair with learning everything he can about coffee.
From there, Steve and Federico embark on a discussion of WBC, coaching, non-insular teamwork,
and a once-unspoken-but-now-not-so-secret frustration with the current competition
format before finishing with some interesting thoughts on the benefits of
consolidating businesses. Also covered in this episode: the biggest mistake
competitors make in preparing for competition, stalking coffee people, WBC trends
over the years, why Federico wasn’t to
be seen at last year’s WBC, and how bigger is sometimes better.
56 min
January 04, 2016 Cup North 2015: "The View of a Sommelier" | Laurent Richet
For Tamper Tantrum, 2015 was all about honing all of the really
interesting and successful things we’d done in the past—back when TT was a side
project—and making it stronger
and better as we grew into a stand-alone venture. Nowhere is this more
visible than 2015’s event in partnership with Cup North, where we brought some
new things to the table (*cough*, coffee throwing) as well as reprising some older
ideas that really struck a chord in previous years.
Many of us openly acknowledge, in a way that is ironically true to
form, that our community often functions as a bit of an echo chamber. In the
interest of bringing new ideas to the table, we returned to an old goal of ours
from way back in 2012—to include, where possible, one speaker from a different
industry that had a some overlap with our own. It was with great pleasure and
excitement that we were able to bring Master Sommelier and Crew Cup recipient, Laurent Richet of Restaurant Sat Bains with
Rooms to speak at 2015’s Cup North event.
Whilst there are disagreements as to whether or not it is a worthwhile
exercise to emulate other industries exactly*, there are definitely some
questions to be asked and answered when looking at the comparative success of
the wine industry in raising awareness of their product with the average
consumer. In his talk, Laurent lays the groundwork for a better understanding
of the similarities and differences between the wine and coffee industries, explains
the structure of wine’s sensory- and service-based accreditations, and explains
the framework sommeliers use to taste and evaluate wine before offering some
thoughts on what we, as coffee professionals, can do to achieve better consumer
awareness.
*See Mat
North’s 2015 Cup North talk for a strong argument against employing other
industries’ paradigms.
--
Growing up in the
Loire Valley, Laurent Richet attended the catering college in Saumur where he
passed his Sommelier exam. After finishing his exams, Richet went on to work at
some prestigious hotels including ‘La
Reserve de Beaulieu’ in Beaulieu sur Mer, ‘The
Hotel de Paris’ in Monaco, ‘Celtic
Manor Resort’ in South Wales, ‘The
Breakers Resort’ in Florida, USA, ‘Hotel TerraVina’ in the New Forest
and now Restaurant Sat Bains
with rooms in Nottingham.
During his career,
Laurent has had the pleasure of working with incredibly talented and
knowledgeable people who have motivated him in wanting to be the best he can
be. All of his hard work paid off in 2010 when he won the Gastronomy Team of
the Year competition and 4 years after starting the Master Sommelier, passed
its final level, also gaining the Crew Cup.
58 min
January 04, 2016 Cup North 2015: “The View of a Sommelier” | Laurent Richet
For Tamper Tantrum, 2015 was all about honing all of the really
interesting and successful things we’d done in the past—back when TT was a side
project—and making it stronger
and better as we grew into a stand-alone venture. Nowhere is this more
visible than 2015’s event in partnership with Cup North, where we brought some
new things to the table (*cough*, coffee throwing) as well as reprising some older
ideas that really struck a chord in previous years.

Many of us openly acknowledge, in a way that is ironically true to
form, that our community often functions as a bit of an echo chamber. In the
interest of bringing new ideas to the table, we returned to an old goal of ours
from way back in 2012—to include, where possible, one speaker from a different
industry that had a some overlap with our own. It was with great pleasure and
excitement that we were able to bring Master Sommelier and Crew Cup recipient, Laurent Richet of Restaurant Sat Bains with
Rooms to speak at 2015’s Cup North event.

Whilst there are disagreements as to whether or not it is a worthwhile
exercise to emulate other industries exactly*, there are definitely some
questions to be asked and answered when looking at the comparative success of
the wine industry in raising awareness of their product with the average
consumer. In his talk, Laurent lays the groundwork for a better understanding
of the similarities and differences between the wine and coffee industries, explains
the structure of wine’s sensory- and service-based accreditations, and explains
the framework sommeliers use to taste and evaluate wine before offering some
thoughts on what we, as coffee professionals, can do to achieve better consumer
awareness.

*See Mat
North’s 2015 Cup North talk for a strong argument against employing other
industries’ paradigms.

--

Growing up in the
Loire Valley, Laurent Richet attended the catering college in Saumur where he
passed his Sommelier exam. After finishing his exams, Richet went on to work at
some prestigious hotels including ‘La
Reserve de Beaulieu’ in Beaulieu sur Mer, ‘The
Hotel de Paris’ in Monaco, ‘Celtic
Manor Resort’ in South Wales, ‘The
Breakers Resort’ in Florida, USA, ‘Hotel TerraVina’ in the New Forest
and now Restaurant Sat Bains
with rooms in Nottingham.

During his career,
Laurent has had the pleasure of working with incredibly talented and
knowledgeable people who have motivated him in wanting to be the best he can
be. All of his hard work paid off in 2010 when he won the Gastronomy Team of
the Year competition and 4 years after starting the Master Sommelier, passed
its final level, also gaining the Crew Cup.
58 min
December 28, 2015 Episode the 44th
Well, now. The similarities are astounding: clocking in at just over
one hour and thirty minutes, the return of the (anti-)hero, adoration for a
much-loved mentor, a feisty rebellion, a logical robot that inspires both love
and hate… Yup, Episode 44 is none other than “Return of the Cho”. It also
happens to be the 2015 Tampies!
This week, Colin invites first guest of this year’s podcast reboot,
Nick Cho of Wrecking Ball Coffee
in San Francisco, back up to the mic to talk about all things 2015 and to help
identify those who are taking active steps to move our industry from the realm
of “specialty coffee” to that of “progressive coffee”, for better or worse. Join
them as they romp through tangential systems of thought, including: mergers and
acquisitions, cultural differences, the current state of coffee, the barista
power shift, and the usefulness of innovation. Also covered: the-incident-which-shall-not-be-named,
the state of the WBC, accidental and/or intentional waggling, the proliferation
of the talk platform, gender imbalance, Geoff Watts vs. Peter G, James Hoffmann’s
hair, and more.

1 hr 41 min
December 21, 2015 CoLab: Paris: "Ensuring Coffee's Future" | Klaus Thomsen (The Coffee Collective)
This week, as a special Christmas treat, we are jumping
the gun a little bit and sharing an incredible call to action from The Coffee Collective’s Klaus Thomsen
from CoLab: Paris. We’re sharing this now for two reasons: (1) we’re hoping
that with the holiday break, you’ll have the time to watch it from start to
finish in one go , so that you can really let it sink in and (2) this time of year is all about reflecting on the past
year and planning for the future. We’re sincerely hoping that you’ll take
Klaus’ message into account when you’re making those New Year’s resolutions.
We’ve made absolutely no secret that we’ve been asking
Klaus to come and speak at a Tamper Tantrum since its very inception, and we
think it has been worth the wait to get him up on stage—this presentation
highlights one of less-talked about challenges facing the continued production
of quality coffee and offers some solutions as to how we can take strong steps
to improve our collective future.
--
Klaus Thomsen first picked up a portafilter in 2001 in
London. Shortly after returning home to Denmark, Klaus won the Danish Barista
Championship in both 2004 (placing 3rd in the 2004 WBC) and 2006,
when he went on to win the World Barista Championship.
In 2007, he joined with Peter N. Dupont, Casper E.
Rasmussen, and Linus Törsäter to open The Coffee Collective. Now, as both
Co-Owner and Director of Sales, Marketing, and Barista Education, Klaus
helps to grow the team of/with 30 baristas working at The Coffee
Collective’s three shops (Jaegersborggade, Torvehallerne,
and Godthåbsvej). To follow along with all of the cool things happening at
The Coffee Collective, check out their instagram, facebook, or website.
34 min
December 21, 2015 CoLab: Paris: “Ensuring Coffee’s Future” | Klaus Thomsen (The Coffee Collective)
This week, as a special Christmas treat, we are jumping
the gun a little bit and sharing an incredible call to action from The Coffee Collective’s Klaus Thomsen
from CoLab: Paris. We’re sharing this now for two reasons: (1) we’re hoping
that with the holiday break, you’ll have the time to watch it from start to
finish in one go , so that you can really let it sink in and (2) this time of year is all about reflecting on the past
year and planning for the future. We’re sincerely hoping that you’ll take
Klaus’ message into account when you’re making those New Year’s resolutions.

We’ve made absolutely no secret that we’ve been asking
Klaus to come and speak at a Tamper Tantrum since its very inception, and we
think it has been worth the wait to get him up on stage—this presentation
highlights one of less-talked about challenges facing the continued production
of quality coffee and offers some solutions as to how we can take strong steps
to improve our collective future.

--

Klaus Thomsen first picked up a portafilter in 2001 in
London. Shortly after returning home to Denmark, Klaus won the Danish Barista
Championship in both 2004 (placing 3rd in the 2004 WBC) and 2006,
when he went on to win the World Barista Championship.

In 2007, he joined with Peter N. Dupont, Casper E.
Rasmussen, and Linus Törsäter to open The Coffee Collective. Now, as both
Co-Owner and Director of Sales, Marketing, and Barista Education, Klaus
helps to grow the team of/with 30 baristas working at The Coffee
Collective’s three shops (Jaegersborggade, Torvehallerne,
and Godthåbsvej). To follow along with all of the cool things happening at
The Coffee Collective, check out their instagram, facebook, or website.
34 min
December 14, 2015 Episode the 43rd
From his initial plan to move to France and cook—despite not really
having extensive experience in the kitchen or even a food blog—Tim Williams has
ended up on a remarkable career path in coffee. So remarkable, in fact, that
one could almost argue that Tim is the “Forrest Gump” of coffee, someone who
appears at seminal moments in specialty coffee history: Flat White in 2006,
Intelligentsia Venice in 2009, Penny University in 2010… the list goes on.
We managed to catch Tim for No. 43 quite literally right before he leaves London to
return to Australia for a new chapter in his coffee life. Using Tim’s
experience as a structure within which to explore important ideas, Colin and
Tim chat about on working environments, service, management, traditions, and
what it means to be out of your depth. Also covered: how some of our current
messaging lends itself to an awful, ambiguous grey area between what we want
the customer to do and what they’re technically allowed to do, why owning a
coffee shop is really just parenting on a different level, Tim Varney’s pining,
and skeletons in Square Mile’s closet.
Follow along with Tim’s newest chapter on his website, instagram, or twitter.

1 hr 31 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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