Best giving producers insight into great Podcasts (2025)

1
#76: How Commercial Microbes Threaten The Coffee Industry 1:16:03

Play Pause

1M ago1:16:03

1:16:03

Sprudge Best Of Panama Article Remanence and survival of commercial yeast in different ecological niches of the vineyard Responses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: [email protected] Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts …

1
#75: Getting Great Water for Coffee 1:13:39

4M ago1:13:39

1:13:39

Water massively impacts your coffee's flavours. But most of us struggle to fix our water because water science is confusing... Join me and James as we go step-by-step through: Why these concepts matter for coffee flavour and equipment How to test your water at home How to fix it, depending on what you're working with Check James' website for all of…

1
#74: Supply Chain Reflections: Consulting Insights from Farm to Roaster w/ Luke Waite 1:10:54

5M ago1:10:54

1:10:54

Resources: Responses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: [email protected] Get a ticket to FTC-10 December 2025 Luke's Website: Pomelo Coffee Consulting Luke's Book: Pre-Order Pomelo book Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcrip…

1
#73: Cultivating Identity: A Life Forged by Migration and Fermentation 1:04:30

6M ago1:04:30

1:04:30

This episode developed thanks to Nick, who thought it would be a good time to revisit a bit of my history in coffee to reconnect with long-time listeners, and to share a bit more about myself with new listeners. We started this podcast about 6 years ago, and if you've been through all 72 episodes, you probably have a good idea about my coffee philo…

1
#72: Planning Your First Coffee Fermentation Trials? Start Here. 42:33

7M ago42:33

42:33

Today's episode offers a behind the scenes view of how I approach a coffee producer's first time using yeast for their coffee fermentations. We run through all of the potential variables to pay attention to when designing your first trials with commercial microbes. From cost of production to work-flow and data collection. This conversation was reco…

1
#71: How to De-Funkify Your Naturals and Get Them to Dry Faster. 1:00:20

8M ago1:00:20

1:00:20

#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s #57: Will Frith Solves Terroir & Other Lessons From Vietnam Resources: Inquiries about coffee sales or future Fermentation Training Camps: [email protected] Support the show on Patreon to join our live Discord hangouts, and get access to research papers…

1
#70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple days 44:26

8M ago44:26

44:26

Some of the questions in this episode: What typically happens to the water, along with cascara and whatever else is part of a fermentation, after the fermentation has been completed? Cascara is sometimes processed into a secondary product, cascara tea. Are there other secondary products that are made? As a roaster, what should we put on our bags to…

1
#69: Whole Coffee Cherry Fermentations—The Multiple Paradoxes of Naturals 48:22

9M ago48:22

48:22

This episode is a final harvest update and the behind the scenes of performing whole cherry fermentation with various microbes in an attempt to create a Dry Process/Natural coffee that I want to drink. Resources: Inquiries about coffee sales or future Fermentation Training Camps: [email protected] Support the show on Patreon to join our li…

1
#68: Fermentation vs. Germination: A Look at The Seed From The Inside, Out 36:59

1y ago36:59

36:59

I have wanted to make this episode for a long time, but I wasn't sure how to make it work. Finally some research for Dr. Flavio Borem helped crack the topic for me and the result is today's new episode. Things we discuss on this episode: Washed processed that tastes like a natural Process-forward coffees, funky coffee Neutral processing The need fo…

1
#67: Addressing Climate Collapse & Coffee Labor in Brazil with Ana Luiza of Fazenda Mió 1:00:19

1+ y ago1:00:19

1:00:19

In this episode we talk about: How Ana decided to join the family business after pursuing a career in art. The advantages and drawback of growing coffee in a "Full Sun" system. The future of coffee picking and the role of Mechanical Harvesters. Brazil's 6 different biomes. How technology helped Brazil jump from 6 coffee bags/hectare in 1960 to 29 b…

1
#66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit 1:06:18

1+ y ago1:06:18

1:06:18

I was going to create a new episode about Infused vs Inoculated Coffees, but much of what we established back in Episode #39 is still relevant. So I am pulling a Taylor Swift and going to re-release a new version of episode 39, keeping what still works and adding some new perspectives from the last 3 years. In this episode I talk about: The sugar a…

1
#65: To Blend or Not to Blend? Wine Vintages, and Harvest Update. 37:48

1+ y ago37:48

37:48

On today's episode I will be updating you on the coffee we made this harvest season and speaking of the importance of blends. If you’ve listened to even 1 other episode of this podcast, you’ll know that I'm usually trying to discourage the coffee industry from blindly adopting wine culture. Usually I share my thoughts that adopting a wine model ben…

1
#64: What Kind of Coffee Lover am I? How Much am I Willing to Pay for a Cup of Coffee? 35:02

1+ y ago35:02

35:02

This episode also comes on the heels of our recent trip to London. Our very first stop was the Nagare coffee shop in Shoreditch in North London. Nick and I do what we usually do when we step into a coffee shop and order the pour overs. They had 2 different coffees on the menu for a pour over so we got one of each and sat back at our cute little tab…

1
#63: Terroir For Busy People 37:14

1+ y ago37:14

37:14

Inquiries about coffee samples or future Fermentation Training Camps: [email protected] Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the newsletter for behind …

1
#62: The Commercial Yeast vs Wild Microbes Debate w/ Pranoy of Kerehaklu 1:36:06

1+ y ago1:36:06

1:36:06

Today I bring you a third installment with Pranoy from Kerehaklu. In this new episode we talk about: The pros and cons of commercial strains vs wild microbes The over-complication of fermentations The drawback of high altitude farming The drawback of honey process An alternative to adding fruit to your tank Terroir vs Ecological niche Pranoy's appr…

1
#61: Coffee Fermentation Review with Ashley Rodriguez of Boss Barista 52:19

1+ y ago52:19

52:19

RESOURCES Inquiries about coffee samples or future Fermentation Training Camps: [email protected] Boss Barista Substack Boss Barista Podcast Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos. And if you don't want to commit, show your support here with a one time contri…

1
#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate 49:17

2y ago49:17

49:17

In this listener Q&A episode we talk about: How to use Thermoshock Does drying pull sugar out of the seed? What labels are important on a coffee bag? How do I prepare my coffee? How to know if you've hit "The One" on a fermentation trial How do citrus flavors get into coffee? How did a coffee from Panama fool a listener into thinking it came from E…

1
#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level 41:29

2y ago41:29

41:29

In this new episode I talk about: A review of how dry process and wet process are different how microbes get into our fermentations What I look for in a coffee label, 4 key elements how I’ve changed my mind about descriptive processing labels studies showing contradictory results when they look at altitude in different countries. The Altitude of Co…

1
#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee 49:21

2y ago49:21

49:21

In this new episode with Natali we talk about: Growing up in a coffee producing country, but finding coffee later in life Falling into the specialty coffee rabbit hole The challenges of running a small business while keeping full time jobs Direct trade, fair trade and single origin How Natali chooses what information to put on her roasted coffee ba…

1
#57: Will Frith Solves Terroir & Other Lessons From Vietnam 1:01:25

2+ y ago1:01:25

1:01:25

You cannot utter a sentence about Vietnam specialty coffee without including the name Will Frith. In this new episode we talk about: Will’s journey from a coffee purist to being more reasonable Meeting people where they are The importance of a middle class to support a new coffee category Will’s rule of thumb for cheap coffee What he drinks in the …

1
#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India 1:17:47

2+ y ago1:17:47

1:17:47

Today I bring you a long overdue second conversation with Pranoy from Kerehaklu in India. His first appearance on the podcast was EP#34 in May 2021 I have been wanting to catch up with Pranoy for more than 2 years, and after spending a week together processing coffee and learning we were able to sit down in Jakarta after the intense week of FTC and…

1
#55: Coffee Waste, A Feminine Approach, & Confident Processing–With Rani Mayasari 50:34

2+ y ago50:34

50:34

Today I bring you a conversation with an extraordinary producer: Rani from Java Halu in Indonesia. I do not use this word lightly. Rani is a truly exceptional person and my new coffee crush. I met her because she was the only woman who attended FTC Indonesia in June. Each previous FTC has been minimum 50% female, this is very important to me becaus…

1
#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s 1:38:45

2+ y ago1:38:45

1:38:45

The conversation with Tom Owen is wide ranging, but one main theme we talk about is coffee travel and tourism. How the host and guest dynamics play out including the unintentional burden we may be placing on coffee producers when we visit them. Its an interesting time to be reflecting on the role of travel in coffee, since I just had a major trip t…

1
#53: Reforesting, Finding Your People & The Hidden Cost of Coffee Production w/ Mark from Finca Rosenheim 1:06:40

2+ y ago1:06:40

1:06:40

In this conversation I got to ask him how he feels differently about the coffee industry since our last conversation. I highly recommend you listen to Ep #27 first, or as a refresher because we refer to that conversation frequently in this episode In this episode I follow up with him on his thoughts on: coffee certifications and competitions his re…

1
#52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve Robusta 1:24:55

3y ago1:24:55

1:24:55

In this episode we talk about: Carbonic Maceration in winemaking Carbonic Maceration in coffee and best guidelines to follow How to process Robusta differently than Arabica Benefits of fermentation in coffee fruit vs green seed modification Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, show your sup…

1
#51: The Kenyan Auction System; Lessons, Takeaways, & Cautions with Vava Angwenyi 55:28

3y ago55:28

55:28

Vava Instagram Website Coffee Milk Blood Book Paula Instagram Website Lowell Instagram Website Frankie Instagram Christopher Feran Blog Resources: Sign up for the newsletter for behind the scenes pictures. Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, you can show your support here with a one time c…

1
#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast 51:47

3y ago51:47

51:47

Some of the questions I cover on today's episode involve: -how do fruit added fermentations differ from microbe inoculation? -my stance on the usefulness/benefits of probiotics -can we taste yeast in the cup? -what is the future of fermentation for the specialty coffee industry? -we typically ferment cherries or wet parchment but what about ferment…

1
#49: Exposing the Producer’s Gaze & the Success Paradox with Vava Angwenyi 44:51

3y ago44:51

44:51

In this episode we talk about: Coffee production in Kenya The similarities between latin and african coffee production How we consumers perceive coffee producers vs how coffee producers would like to be seen The success paradox, when too much financial success can turn off some buyers Resources: Support the show on Patreon to join our live Discord …

1
#48: My Philosophies on Coffee Processing, and the Future of the Industry, with Katrien of OR Coffee 1:02:54

3y ago1:02:54

1:02:54

Today’s episode is a little different. I am sharing a conversation that I had with Katrien of OR Coffee, A specialty coffee roastery & training center in Belgium. This episode is a little different because I’m not interviewing her, She actually interviewed me for her new podcast, Puur Koffie. Fermentation Training Camp: January 2023 OR Coffee Websi…

1
#47: Coffee Has a Plastic Bag Problem 31:30

3y ago31:30

31:30

In this episode we talk about: Plastic Grocery bags vs Paper Rwanda's Plastic Bag ban Coffee Processing Glossary Power dynamics in coffee buying Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the newsletter for behind the scenes …

1
#46: What We Don't Talk About When We Talk About Wine & Coffee Comparisons 45:03

3+ y ago45:03

45:03

In this episode we talk about: The months of making EP 44 Gas Station Cuisine $17 cup of Yemeni coffee A winemaker's role and a coffee maker's role Formula 1 Racing, go karts and Tennis What does it mean to love coffee? Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, show your support here with a one …

1
#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad 59:30

3+ y ago59:30

59:30

In this episode we talk about: Coffee consulting in Brazil What is a quaker Matching coffee processing with roasting How Eystein roasts high and low density seeds Extraction and Brewing techniques to maximize acidity How Eystein would prepare a coffee to show off orange, chocolaty notes Preparing our bodies and palate to be more sensitive to flavor…

1
#44: Are Wine Making Techniques the Future of Coffee? 1:05:40

3+ y ago1:05:40

1:05:40

Next time you set about making your morning coffee, take a moment to peruse the info on your bag of beans. What do you notice? The variety of beans? Flavor notes? Technical details on where the coffee was grown? They're not so different from the sort of blurb you might find on the back of a wine bottle in many ways. And that’s intentional. Specialt…

1
#43: Germination & Drying–Continuous vs. Resting 47:45

3+ y ago47:45

47:45

In this episode we talk about: The class system in Colombia Specialty coffee shops in coffee producing countries Extended fermentations, 500 hours Germination of dry processed coffees, what is going on? Overview of the role of amino acids How do we measure stress in coffee cherries? Stressed grapes vs stressed coffee cherries Support the show on Pa…

1
#42: Germination & Processing–Wet/Washed vs. Dry/Natural 42:11

3+ y ago42:11

42:11

In this episode we talk about: The long geographical chain of custody for a cup of coffee Why do wet process and dry process coffees taste differently Coffee seeds: orthodox vs. recalcitrant seed The yeast metabolism case for quality vs the plant metabolism case for quality Cacao seed germination vs coffee seed germination Support the show on Patre…

1
#41: How Much Effort Should Good Coffee Require? Cometeer Instant Coffee, Cake and Everest 35:47

4y ago35:47

35:47

In this episode we talk about: Crossing borders on foot My recent trip to Guatemala and Honduras w/ 2 new producer clients Brewing coffee as a love poem How instant coffee has a similar problem to instant cake mixes When is effort a virtue and when is it a drawback? Support the show on Patreon to join our live Discord hangouts. And if you don't wan…

1
#40: Listener Q&A: Water Evaporation & Sugar, Avoiding Acetobacter, How to Inoculate w/o Spending Any Money 41:00

4y ago41:00

41:00

Welcome to the first episode of the new year and season 3. In this episode we talk about: If sugar follows the direct of water flow, does sugar evaporate out as coffee dries? The difference between sugar in mucilage and inside the seed. Can sugar be a preservative? The benefits and drawbacks of adding cascara to the fermentation How to inoculate fo…

1
#39:Infused vs Adulterated coffees, Cinnamon and Fermentation Failures 57:43

4y ago57:43

57:43

As many of you know, we've started doing live hang out after the episodes on Discord a week after the podcast comes out. I find this valuable because I get to hear from listeners and we create our own podcast after the podcast together. In the most recent gathering I had Felipe, Jose and Lucas from Ep 38 on the discussion so listeners of the podcas…

1
#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose 1:04:15

4+ y ago1:04:15

1:04:15

Today's episode features Lucas, a Patron and exporter with Unblended who sold a Kombucha coffee. I invited him and the producers he works with, Felipe and Jose to talk about their experience reverse engineering a $5 castillo. They started with the end goal in mind, the picked the price, the flavor profile they wanted and then created a process to h…

1
#37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer Relationship 1:20:40

4+ y ago1:20:40

1:20:40

Today I am joined by Jamie Isetts, Sourcing Consultant. In this episode we cover: What a green buyer does How Jamie became a green buyer How to organize a coffee contract Communication red flags between producers and green buyers Strategies for long lasting relationships Get in touch with Jamie Isetts Support the show on Patreon And if you don't wa…

1
#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot 1:13:49

4+ y ago1:13:49

1:13:49

In this episode I will cover: the yeast inoculation history of wine to better understand why the natural wine and sour beer movements are rejecting inoculation. the difference between rot, wild fermentations and controlled fermentations. the role of salt in a coffee fermentation. are lactoferments better for low or high elevation farms? to pulp or …

1
Producer's Corner: The State of Football - Club, Regional and International 45:10

4+ y ago45:10

45:10

In the Play of the Day, Producer, Rosheika Grant returns for The Producer’s Corner to discuss “The State of Football: Club, Regional and International”. Guest: Machel Turner, Sport Administrator Football Analyst and Sport Coordinator at the University of Technology, Jamaica In this episode, Machel, Dalton and Rosheika discuss “The State of Football…

1
#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural 55:44

4+ y ago55:44

55:44

Do you drink kombucha? Coming from California, kombucha is about as normal as orange juice. But I imagine it might not be as popular in other parts of the world. Kombucha is probably more popular in North America and Europe (coffee importing countries) and probably very rare in coffee producing countries. I can imagine a near future where buyers ar…

1
Marita Marshall: Covid-19, Physical Therapy and Return to Sport in the Caribbean 43:45

4+ y ago43:45

43:45

In this episode, Physiotherapist and Clinical Director at Physiotherapy & Optimal PerformanceServices (POPS) Marita Marshall, discusses Covid-19- Physical Therapy and Return to Sport in the Caribbean. The Barbadian shares her thoughts on the role of physiotherapy in athlete development as we look to the safe return of sport in the region. Marita ha…

1
#34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu. 55:44

4+ y ago55:44

55:44

Today's episode is another in a series hearing from coffee producers from all parts of the world. I think one of the common traps we can get into is thinking and talking about "The" coffee farmer. Or "The Average Coffee Farmer." As if coffee farmers are a monolith. The average doesn’t exist. The people who grow and produce coffee are a very diverse…

1
Fedrick Dacres and Traves Smikle 1:34:43

4+ y ago1:34:43

1:34:43

In this episode, Olympic Discus throwers Fedrick Dares and Traves Smikle discuss their career as professional athletes. The Jamaicans share their plans for the 2021 season and how they overcome struggles to be at the top of the event. Traves and Fedrick talk about their brotherly bond outside of the ring but their fierce competition over the years.…

1
Donald Oliver: The voice of sporting history, creating memories 46:43

4+ y ago46:43

46:43

In the “Play of the Day”, Dalton speaks with Sports Producer and Commentator, Donald Oliver. In this episode, Donald discusses sport journalism and commentary in a changing world. He shares his inspiration for his documentary, “Alia: Darling of the Pool”, the production of the project and his aspiration to produce more documentaries locally. Donald…

1
Shanieka Ricketts: Trust the process - Be patient with yourself 34:46

4+ y ago34:46

34:46

In the “Play of the Day”, Dalton speaks with World Championship and PanAmerican Triple Jump silver medallist Shanieka Ricketts. In this episode, Shanieka discusses the phases of her career. She explained why she chose to specialise in the triple jump instead of the long jump and the level of discipline that it takes to master her event. Shanieka al…

1
#33: Listener Q&A: Learning from Thailand, Avoiding Mold Growth in Honey and Dry/Natural Processing in Humid Locations 36:26

4+ y ago36:26

36:26

Today’s questions all come from Dr. Mack in Bangkok, Thailand. Even though he is asking the question on behalf of coffee producers in Thailand, I wanted to answer them on the podcast because they are relevant to all of the newer coffee producing regions. Thailand didn’t export coffee until 1976! This is very recent and not a lot of time for coffee …

1
Producer's Corner: Issues and Opportunities for Women in Sport in the Caribbean 56:15

4+ y ago56:15

56:15

In this episode, Rosheika is joined by Jamaican distance flag-bearer Aisha Praught-Leer OLY, Media and Communication Specialist Marsha Boyce, Sports Journalist, Karen Madden and Logistics Manager, Dr Carol Long to discuss Issues and Opportunities for Women in Sport in the Caribbean. They share the challenges that female athletes face from adolescen…

Giving Producers Insight Into Great Podcasts