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The Science of Coffee

The Science of Coffee

De : James Harper
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 The Science of Coffee is a journey into coffee’s hidden microscopic secrets to help you make even better coffee at home. Documentary maker and coffee professional James Harper travels the world and speaks with leading coffee scientists to help you appreciate coffee more deeply. You are going to get taken into the science of water, coffee extraction, plant genetics, espresso technology, latte foam, sonic seasoning, our sense of taste and smell, organic farming, roasting, grinding and freshness, and how to think like a scientist. Press the Subscribe button so you don’t miss future episodes! The Science of Coffee is a spin-off series from James Harper’s documentary podcast Filter Stories. Follow James on Instagram: https://bit.ly/2Mlkk0O Listen to Filter Stories: https://bit.ly/3ajoT5Copyright 2024 All rights reserved. Alimentation et vin Art Cuisine Science Sciences sociales
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    Épisodes
    • Coffee Quality, Part 3: When the “quality” myth hits the farm

      Coffee Quality, Part 3: When the “quality” myth hits the farm
      Dec 8 2025

      For twenty years, the 2004 cupping form profoundly shaped the specialty coffee world.

      But on the hillsides of coffee farms, some of the form’s byproducts have been disadvantaging producers.

      In this episode, we follow two producers whose lives collided with the myth of universal quality. These stories reveal how a single idea of “quality” can close doors for the people with the least power in the supply chain.

      The new coffee evaluation form, the CVA, is still young, and with any luck it will keep evolving. I hope for a form that can empower even the smallest producers.

      Please support my work directly at Ko-fi.com/FilterStories

      Other ways you can help:

      Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts

      Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter

      Go deeper into the story of quality:

      The original Filter Stories episode about Murray Cooper in Ecuador, Firefly

      Specialty Coffee Association's new Coffee Value Assessment

      2004 cupping form from the Specialty Coffee Association of America

      SCAA Coffee Cuppers Handbook (4th edition, 2011)

      Kenneth Liberman's book, "Tasting Coffee: An Inquiry into Objectivity"

      SCA's video series on the CVA presented by Peter Giuliano

      How does Perfect Moose detect what kind of milk is in the pitcher? Click here to find out. Join me at World of Coffee Dubai, 18-20 January. Grab your tickets here. What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.
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      30 min
    • Coffee Quality, Part 2: How “quality” became a myth

      Coffee Quality, Part 2: How “quality” became a myth
      Dec 8 2025

      If you ask two specialty professionals what makes a high-quality coffee, you’ll likely get a surprisingly consistent answer: clean, sweet, juicy, bright. To an outsider, they would be forgiven for thinking coffee quality is universally defined.

      But the truth is more sober.

      In this episode, we examine how a simple cupping form helped create a universal idea of quality. We then look at the evidence that, in fact, it’s just the personal preferences of a small group of people masquerading as universal quality.

      Please support my work directly at Ko-fi.com/FilterStories

      Other ways you can help:

      Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts

      Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter

      Go deeper into the story of quality:

      2004 cupping form from the Specialty Coffee Association of America

      SCAA Coffee Cuppers Handbook (4th edition, 2011)

      Cup of Excellence cupping form

      Kenneth Liberman's book, "Tasting Coffee: An Inquiry into Objectivity"

      SCA's video series on the CVA presented by Peter Giuliano

      How does Perfect Moose detect what kind of milk is in the pitcher? Click here to find out. Join me at World of Coffee Dubai, 18-20 January. Grab your tickets here. What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.
      Afficher plus Afficher moins
      26 min
    • Coffee Quality, Part 1: The birth of specialty coffee flavours

      Coffee Quality, Part 1: The birth of specialty coffee flavours
      Dec 8 2025

      For the longest time, coffees were dull and bitter. But then a small group of pioneers changed the world.

      In this episode, we travel back to the 1960s and ’70s to meet the trailblazers who realised coffees could taste distinctive: sweeter, brighter, cleaner.

      We discover how their personal preferences became a movement, then a form, and eventually a global definition of “quality”.

      Please support my work directly at Ko-fi.com/FilterStories

      Other ways you can help:

      Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts

      Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter

      Go deeper into the story of quality:

      Specialty Coffee Association's new Coffee Value Assessment

      2004 cupping form from the Specialty Coffee Association of America

      SCAA Coffee Cuppers Handbook (4th edition, 2011)

      Michael Sheridan of CQI discussing the inter-organisational politics behind the Houston Expo announcement on Lee Safar's Map It Forward podcast

      How does Perfect Moose detect what kind of milk is in the pitcher? Click here to find out. Join me at World of Coffee Dubai, 18-20 January. Grab your tickets here. What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.
      Afficher plus Afficher moins
      24 min
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