Tamper Tantrum

Tamper Tantrum

By Colin Harmon and Stephen LeightonArtsFood
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Tamper Tantrum episodes

  • From the catacombs: Paul Stack, "Innovation is Stupid" (Dublin 2011)

    As we draw closer to our November events, we’re jumping back in time

    to revisit some of our favourite talks from the early days of Tamper Tantrum.
    This week, we want to share a talk that is still as fresh and relevant as it
    was when it was first delivered at the inaugural Tamper Tantrum Live from the bowels
    of the Twisted Pepper: Paul Stack’s “Innovation is Stupid”. Paul’s talk,
    superbly-delivered despite some technological teething issues, is a paradigm-shifting
    look at how we currently innovate, why we’re doing it wrong, and what we can do
    to bring play time (and thus worthwhile exploration) back to our weekly work. #evenredheads

    30 min
  • From the catacombs: Paul Stack, “Innovation is Stupid” (Dublin 2011)

    As we draw closer to our November events, we’re jumping back in time
    to revisit some of our favourite talks from the early days of Tamper Tantrum.
    This week, we want to share a talk that is still as fresh and relevant as it
    was when it was first delivered at the inaugural Tamper Tantrum Live from the bowels
    of the Twisted Pepper: Paul Stack’s “Innovation is Stupid”. Paul’s talk,
    superbly-delivered despite some technological teething issues, is a paradigm-shifting
    look at how we currently innovate, why we’re doing it wrong, and what we can do
    to bring play time (and thus worthwhile exploration) back to our weekly work. #evenredheads

    0 min
  • Episode the 39th

    To make up for his extended absence from the podcast, Steve is joined,

    on a special videocast filmed in the HasBean Roastery, by none-other than the distinguished
    Erwin Mierisch of the legendary
    Fincas Mierisch. In Episode 39, Steve
    and Erwin walk through the history of the Mierisch family and farms and Erwin’s
    experience working in coffee thus far, before ending with a serious and thoughtful
    discussion about recent Cup of
    Excellence changes.

    Also covered: what happens when governments step into coffee farming, Intelligentsia’s producers

    forum, Dr. Mierisch’s hobbies, Steve’s misbehaviour at multiple COE juries, family
    coffee jobs, the impact of exchange rates on buying and contracts, when
    cost-cutting measures taint entire lots from competition, and how El Salvador
    are working to find COE-replacement using Finca Mierisch’s auction platform.

    As operations manager for COE from 2000 to 2011, as well as overseeing

    multiple farms in Nicaragua and Honduras, Erwin’s experience is vast—we could have
    kept chatting with him for days—but this is a great introduction to green
    buying, building relationships, and the history of COE: this is one you really
    shouldn’t miss. 

    1 hr 11 min
  • CoLab: Prague : Afternoon Panel Q&A

    CoLab: Prague was host to two extended Q&A panel discussions—a popular

    feature that hadn’t been seen since the days of WOC Nice in 2013—which always
    provide additional insight that we wouldn’t have gotten to otherwise!

    This week’s video is the afternoon panel from CoLab: Prague with Adam Neubauer,

    Joanna Alm,
    and Christopher
    Hendon. Hosts Steve and Kalle kick off a somewhat free-wheeling discussion,
    staring with the coffee culture in Prague, that takes us through a myriad
    topics we touched upon but didn’t dig into earlier: the best ways to
    communicate delays to customers, coffee shots, the popularity (but seeming
    lack) of batch brew in shops, and why coffee research is a great use of
    government funding.  Also covered: the
    barista’s tool box, the all-important barista/roaster/farmer feedback loop, why
    water is still important, blends, sequencing the
    coffee genome, and ways in which we could continue to strengthen our coffee
    knowledge as a community (including
    a large-scale experiment, since started by Chris!). 

    40 min
  • Episode the 38th

    This week—fuelling rumours of a massive bust-up—Colin is joined by

    none-other-than his mirror image, Nick Clark of Flight Coffee (NZ is the
    Ireland of the Southern Hemisphere, get it?), as they discuss everything from
    Nick’s humble beginnings as an NZ milkmaid to Flight’s future plans. During
    this delightful romp through Nick’s coffee career, the pair cover the
    difference between the NZ and AUS coffee cultures, the biggest mistake you can
    make when you finally branch out on your own, and all about what it means to be
    labelled a “hipster café”. Also: what it’s like to do business with your best
    mate, consumer confusion about coffee roasters, and the ever-popular
    #coffeewormhole.

     

    http://www.nuovasimonelli.it/en/

    1 hr 4 min
  • CoLab: Prague : Christopher H. Hendon

    Christopher H. Hendon is quickly becoming a well-known name within the world of specialty coffee, despite his lack of time behind a coffee bar: as a computational chemist, with special focus on applied chemistry and physics, he works closely with Maxwell Colonna-Dashwood to interface with the industry to solve real-world problems relating to coffee extraction. He attained his BSc Adv. (HONS) from Monash University, Australia (2011) and PhD from University of Bath, United Kingdom (2015), and now holds a post-doctoral position at the Massachusetts Institute of Technology, studying the physical properties of new materials for catalysis, energy conversion and electrical conduction.

    Chris’ talk, “A Taste of Physics”, was a rollicking introduction to the world of physics through the lens of one of coffee brewing’s many variables: grinding distribution. Featuring newly-conducted and as-yet unpublished research, this presentation also touches on how experiments are constructed and why we need more of them in coffee. Most excitingly, this talk and the subsequent conversations during social events at CoLab: Prague has since led to a call for baristas to contribute to a large-scale data set, presented by Chris at BGE’s Barista Camp in Riccione.

    Chris and Maxwell have recently published a book, “Water For Coffee”, featuring some of their research together—you can find more information here!

    51 min
  • Episode the 37th

    We might have gone meta—this week on the podcast, Colin is joined by none other than Tamper Tantrum’s Wilson, Jenn Rugolo. Podcast No. 37 is features fond reminiscence of the early days at 3FE and Tamper Tantrum, how we misuse numbers, the importance of play in learning, and an extended meditation on the supposed fourth wave and how it might appear.

    Also covered: how much we love Peter G, when arguments on the internet are only about winning, Colin’s inability to remember things, the need for a service-led design in coffee qualifications, and the difference in the ways we show empathy and compassion behind bar.



    46 min
  • CoLab: Prague : Joanna Alm

    Joanna Alm is definitely a name you should know if you

    work in specialty coffee-- after running a coffee bar in Oslo for a few years,
    she moved home to Sweden, and started working at Drop in 2010. A few years
    ago, Joanna became partner in the company and is now the CEO, head roaster, and
    green coffee buyer at Drop Coffee. If you're not familiar with Drop, you might recognize
    Joanna from World Coffee Roasting Championship: she won the Swedish Roasting
    Championship two years in a row, placing 3rd (2014) and 2nd (2015) at the worlds.

    Joanna's talk, "Espresso: Letting the origin speak

    from the cup", is all about her vision, for both roasters and baristas, to
    work with coffee in a way that keeps the most possible tasty flavours in the
    final cup. A strong argument for moving away from roasting for brew method so
    that we can better focus on showcasing what is inherently present in the
    quality of the green bean, Joanna's talk offers a look at the vision driving one
    of specialty coffee's most well-known and respected brands. 

    44 min
  • Episode the 36th

    We've gone all out for solubility! This week, Steve

    visits Jem Challender of Prufrock Coffee for a face-to-face chat about
    Prufrock's "test roast solubility quality control protocol", which
    has sparked much conversation and debate about how science and sensory sit
    together in coffee.  

    In addition to tackling some difficult questions about

    where responsibility lies (with baristas? with roasters?), Steve and Jem also
    discuss the early days of Monmouth, the Prufrock basement piano, and Prufrock's
    seedy beginnings alongside a shop specialising in "dignified
    erotica." 

    --

    This podcast has been brought to you through the support of Nuova Simonelli. Thank you! 

    1 hr 19 min
  • CoLab: Prague : Adam Neubauer

    Some of you may recognize

    Adam Neubauer from this year's World Barista Championship in Seattle--the 2015
    Czech champion made it into the semi-finals with his presentation highlighting every part of the coffee's journey.
    Adam is also head barista of both the beautiful EMA Espresso bar and Café Lounge in Prague—our host city for the first-ever CoLab with Barista Guild of Europe.

    Adam’s talk, “Barista as Psychologist”,

    is an incredibly engaging exploration of how concepts from the field of
    psychology can be used to improve baristas skills as well as customer experience. Covering studies from psychology heavy-weights Lieberman
    and Seligman as well as those more directly applicable to the coffee industry
    (Velasco, Jones, King, and Spence), this is a talk you won't want to miss, particularly if you spend any time behind bar! 

    34 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.