By Unfiltered Coffee Podcast
5
66 ratings
The podcast currently has 22 episodes available.
In this episode we try to define beauty and aesthetics of coffee, understand the purpose of art and beauty, put forward a theory on the evolution of flavor, and understand the role of taste makers & critics in coffee.
Here is a white paper that supports the theory:
Paper
Here is a step by step guide for becoming a taste maker:
Instagram
@unfilteredcoffeepodcast
Email
[email protected]
Seven roasters come together with 50+ years of combined roasting experience to answer questions from instagram and a live crowd.
Follow the speakers:
Kimhak @kimhak.em - Pair @pair.cupworks
Spencer @spencer.aidukaitis - Peixoto @peixotocoffee
Matt - Moxie @moxiecoffeeco
Blair @theblairista, Curtis - Presta @prestacoffee
Randy - Xanadu @xanadu.coffee
Mark - GrindTime @grindtime_coffee
Tip us or our guests (Type episode # and we will split the tip with the guest)
Venmo: @spencer-aidukaitis
Instagram
@unfilteredcoffeepodcast
Email
[email protected]
In this podcast we are joined by our good friend Kimhak Em of Pair Coffee to talk all about espresso theory and what espresso tools will help you pull the perfect espresso.
Items mentioned:
Weiss distribution tool
Porcupress
B plus espresso filter
Ims screen
Ims basket
Vst basket
Cube auto tamp by compak
Puqpress
Science tamp
Malhkonig e65
Malhkonig e80
Mythos 2 clima pro
Mazzer ZM
Espresso white paper
Follow our guest:
@kimhak.em @pair.cupworks
Tip us or our guests (Type episode # and we will split the tip with the guest)
Venmo: @spencer-aidukaitis
Instagram
@unfilteredcoffeepodcast
Email
[email protected]
In this podcast we talk to Shelby Williamson about her coffee journey, learning to taste with her mentor Daniel Mendoza (a previous guest), her roasting philosophy, pros and cons of the different roasters she has roasted on, how to think about green coffee, how to QC effectively, and the future of coffee.
We are deeply sorry about the audio quality on this podcast. We had some mic malfunctions during recording. We hope that the incredible quality of conversation that Shelby provided us with will off-set our failures!
Follow Shelby & Huckleberry
Tip us or our guests (Type episode # and we will split the tip with the guest)
Venmo: @spencer-aidukaitis
@unfilteredcoffeepodcast
[email protected]
In this podcast we are joined by our good friend Kimhak Em to talk all about espresso theory, espresso machine mechanics and what espresso machines to buy.
Tip us or our guests (Type episode # and we will split the tip with the guest)
Venmo: @spencer-aidukaitis
Instagram
@unfilteredcoffeepodcast
Email
[email protected]
In this podcast we talk all about coffee species, varieties and the potential threats to coffee as we know it now. We start with out talking about species, then we move into the history of Typica and Bourbon, some thoughts on genetic diversity, what we think the future of coffee may look like and much more.
Disclaimer: Neither Eddy or Spencer are botanists so if you feel something is incorrect, please reach out so we can correct it in the future!
Links
Cafe Imports Variety Tree
Pink Bourbon Story
Typica/Boubon Lineage
SCA Botany 101 Podcast
Tip us or our guests (Type episode # and we will split the tip with the guest)
Venmo: @spencer-aidukaitis
Instagram
@unfilteredcoffeepodcast
Email
[email protected]
In today's episode we talk to Nick Rayer. We were excited to talk to Nick as he is the middle of building his first business. He gives us his in the moment perspective of what it feels like to put it all together, along with some of his ideas on the future. We also get into his jazz career, as well as some talk about working on bar.
Special Guest
Nick is an amazing human and a great friend of the show. If you want to follow him on his journey with his new business go follow ixoracoffee. If you want to follow him directly you can find him here.
Tip us or our guests (Type episode # and we will split the tip with the guest)
Venmo: @spencer-aidukaitis
Instagram
@unfilteredcoffeepodcast
Email
[email protected]
In today's episode we break down what's happening during coffee fermentation. We start with some definitions, then move into processing types, microorganisms and carbohydrates, fermentation types, environmental factors, and flavor creation. This is all from an essay I wrote that you can find below.
This is where I put in the disclaimer that I am just a hobbyist fermentation lover and I tried to only put info I feel comfortable with and that I could find references for. I am sure I missed some of the nuances or made a few mistakes. If you feel like some of the info is incorrect, please email me so we can do a follow up episode in the future!
Essay Link
link
Lucia's Podcast
link
Tip us or our guests (Type episode # and we will split the tip with the guest)
Venmo: @spencer-aidukaitis
Instagram
@unfilteredcoffeepodcast
Email
[email protected]
Help us get better!
Survey Link
Equipment list
Absolute Low end budget (below $50)
Quality coffee
Spring water
Coffee mug
Hand grinder
Solid low end budget (below $300)
Encore/Bodum/Chinese flat burr grinder
Hand Grinder
Thirdwave water
Perfect water
Kettles
Digital Scale
Brewers
Mid/High Tier ($300+)
Niche Zero
Fellow Ode
Timemore Chestnut X
Timemore Mirror
Fellow Stagg EKG
Fellow Stagg Dripper
Hario Switch
April Coffee
Orgami
Melodrip
Kruve Sifter
Sebarist Filter
Mini Spray Bottle
Resources
Scott Rao
James Hoffman
Barista hustle
Ad Astra
In this podcast, Eddy and Spencer break down extraction theory, brewing variables, ways to assess your coffee, and ways to brew better at home.
We created a feedback form and would love to hear back from you guys about how we can make the show better in the future! Click here to fill it out.
Links
Flavor Map
Waters
Third Wave Water
Perfect Water
GC Water
Water Recipes
Follow us
Instagram: @unfilteredcoffeepodcast
Reach out
[email protected]
The podcast currently has 22 episodes available.