The Science of Coffee
By James Harper
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Image by James Harper
Category: Science
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Subscribers: 20
Reviews: 0
Episodes: 34
Description
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/3ajoT5
| Episode | Date |
|---|---|
|
Coffee Quality, Part 3: When the “quality” myth hits the farm
|
Dec 08, 2025 |
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Coffee Quality, Part 2: How “quality” became a myth
|
Dec 08, 2025 |
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Coffee Quality, Part 1: The birth of specialty coffee flavours
|
Dec 08, 2025 |
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How specialty coffee woke up to water’s role in flavour
|
Jul 28, 2025 |
|
The two ingredients in water that ruin your coffee, and the ancient story behind them
|
Jul 28, 2025 |
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Getting great water for coffee, step-by-step. Part 2: How to measure and treat your water
|
Jul 14, 2025 |
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Getting great water for coffee, step-by-step. Part 1: Alkalinity, hardness and why it matters
|
Jul 14, 2025 |
|
Farm to port: why specialty costs more
|
Jun 23, 2025 |
|
Why one Colombian farmer chose specialty, and the other walked away
|
Jun 09, 2025 |
|
The hard business of selling beautiful coffee, part 2
|
May 19, 2025 |
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The hard business of selling beautiful coffee, part 1
|
May 19, 2025 |
|
The Speed of Heat: How to roast more coffee, faster!
|
Mar 24, 2025 |
|
Coffee Roasting: How baby plant food transforms into delicious coffee flavours
|
Mar 10, 2025 |
|
Fruit juice or creamy almonds? Your guide to controlling cold brew flavors
|
Feb 16, 2025 |
|
Hot vs Cold: The science behind temperature and taste
|
Feb 03, 2025 |
|
Introducing: Season 3 of The Science of Coffee
|
Jan 27, 2025 |
|
Freshness and Grinding, Part 2: How grinders work deep inside
|
May 06, 2024 |
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Freshness and Grinding, Part 1: Protecting your coffee’s flavours
|
Apr 22, 2024 |
|
What Is Good Science? Part 2: How to think like a scientist
|
Apr 08, 2024 |
|
What Is Good Science? Part 1: How to brew coffee like a scientist
|
Mar 25, 2024 |
|
Organic Coffee, Part 2: Why don’t we see more organic coffee farms?
|
Mar 13, 2024 |
|
Organic Coffee, Part 1: The magic of soil
|
Feb 26, 2024 |
|
Coffee Roasting, Part 2: Roasting made easy
|
Feb 12, 2024 |
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Coffee Roasting, Part 1: How heat transforms coffee beans
|
Jan 29, 2024 |
|
Smell and Taste, Part 2: Are you and I tasting the same flavours?
|
Jan 15, 2024 |
|
Smell and Taste, Part 1: How to be a better coffee taster
|
Jan 08, 2024 |
|
Introducing: Season 2 of The Science of Coffee
|
Jan 02, 2024 |
|
6) Sonic Seasoning
|
Jan 03, 2023 |
|
5) Latte Foam
|
Jan 03, 2023 |
|
4) Espresso Technology
|
Jan 03, 2023 |
|
3) Plant Genetics
|
Oct 25, 2022 |
|
2) Coffee Extraction
|
Oct 25, 2022 |
|
1) Water For Brewing Coffee
|
Oct 25, 2022 |
|
Introducing: The Science of Coffee
|
Oct 10, 2022 |