Sam Penix and Sam Lewontin, of Everyman Espresso in New York City, and Harold McGee, author of On Food and Cooking, explain how to get the most out of your grounds. The brewmasters discuss brewing devices, from wood necks to chemex, and filter out reasons you might choose one over another.
http://www.npr.org/2013/05/10/182861384/experts-percolate-on-how-to-brew-coffee
Huffduffed from http://www.npr.org/blogs/thesalt/2013/04/26/179049781/so-jerry-seinfeld-called-us-to-talk-about-coffee
Tagged with npr morning edition the salt jerry seinfeld coffee
Brewing coffee is a neverending science project, according to barista Sam Penix, owner of Everyman Espresso in New York City. Grind-size, brew method, coffee beans (which are really seeds), water temperature can all affect the flavors that end up in your cup. Harold McGee, author of On Food and Cooking, explains some of the chemistry of coffee.
http://www.npr.org/2013/04/12/177029251/poring-over-the-science-of-coffee
Tagged with npr coffee espresso book:author=harold mcgee
Huffduffed from http://www.npr.org/blogs/thesalt/2013/04/26/178865467/exploring-coffees-past-to-rescue-its-future?sc=tw
Tagged with npr morning edition the salt coffee costa rica botany
Finally, another podcast! It has been a while since the last one simply because I’ve been quite busy. In fact I’d been trying to record an interview with Tim for about 3 weeks and we kept struggling to find a time.
So when we ended up in Florence together, it seemed like a good opportunity and I grabbed my little audio recorder and we sat down and chatted for a while at the end of a splendid evening.
The conversation ranges far and wide covering espresso, pressure profiling, roasting, sourcing, relationships with producers, ageing of raw coffee, retail and more. Something for everyone I hope.
Apologies for the little audio glitch – I didn’t realise the mic picked up mobile phone signals the way old tvs and radios used to.
Thoughts and comments on this one welcome – I hope you all enjoy!
http://www.jimseven.com/2011/05/20/episode-six-tim-wendelboe/
Ralf Rüller hat lange in der Finanzindustrie gearbeitet, hatte dann genug davon, suchte eine neue Leidenschaft und landete beim Kaffee. DocPhil und Cindy besuchen The Barn, Ralfs Kaffeehaus und Rösterei in der Schönhauser Allee 8 zwischen Mitte und Prenzlauer Berg.
Ralf erklärt, wie sich die rund fünf unabhängigen Röstereien in Berlin von Starbuck & Co unterscheiden, warum sie ihren Bauern angeblich den dreifachen Preis bezahlen und warum Filterkaffe die Krönung der Bohne ist.
Berühmt wurde Ralf Kaffeehaus auch, weil er ein für den Prenzlauer Berg unfassbares Schild an einem Betonpoller aufhängte und diesen in den Eingang stellte.
Naked Scientists Podcast -15th Jul 2012 - Should we blow up objects on a collision course with Earth? Or will they do less damage left intact? More importantly, is there a gene for hating marmite? And what makes copper such a good conductor? How would a caveman cope in modern society? What’s the secret to how balls spin in sport, and why does wrapping vaccines and antibiotics in silk make them last longer. Plus, why physics says Batman’s cape won’t work…
http://www.thenakedscientists.com/HTML/podcasts/show/20120715/
Naked Scientists Podcast -5th Aug 2012 - Publishing early in recognition of the arrival on the red planet of NASA’s Mars Science Laboratory (MSL) Curiosity Rover, this week we talk to members of the mission team, revisit some previous successful planetary explorations and hear how UK engineers have made it possible for Rovers to think for themselves. Plus, news of why planets orbit in a plane and whether elephants purr, or just hum…
http://www.thenakedscientists.com/HTML/podcasts/show/20120805/
iPhone, iPad, iOS, apple, mac, geek, development, programmer, cocoa, coffee
http://developingperspective.com/2012/05/11/45-failing-in-success/
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