Often the sense of smell is underrated when it comes to coffee. We all know how good coffee smells but many of us do not take the time to truly engage our sense of smell. In this episode, we talk about the sense of smell and how important it is as well as how can start to train ourselves to be better smellers.

In this episode, we talk through some "Unplugged Brewing" methods and give our thoughts on each. These are some great methods for anyone on their coffee journey, whether you are just starting out or have been a coffee snob for a while. Here is a list of methods we will go through in this episode: Hario V60 Kalita Wave Chemex French Press Aeropress Moka Pot --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Ever wondered why things taste so bland? Or do things have too much flavor? In this episode, we discuss what supertasters are and how to tell if you are one too.  Here is a link to the supertaster sheet mentioned in this episode - https://beanstuff.com/episode-54/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Join us for part two of our interview with Eric Baden. Eric has explained the challenges of developing a coffee culture in China as well as the core values of the projects he is involved in. Eric is not only an incredibly talented coffee expert but is a truly passionate leader with a heart for people.  How to connect with Eric: Coffee Commune - https://www.instagram.com/coffee.commune/ Project 86 + - https://www.instagram.com/project86plus/ --- This episode is sponsored by · Anchor:...

Eric Baden has done a lot. From being a chemical engineering to helping to train and teach people in impoverished areas how to make better coffee and to help create a sustainable living. We were so honored to have him as a guest on the podcast and are excited to share his interview with you. Please be sure to check out the various projects that Eric is involved in (see the links below) Project 86 -...

Ever wondered what milk alternatives are out there to add to your coffee? Which one is the best? How will it affect your coffee? Well, today we test soy milk, almond milk, and oat milk and give you our opinions. Links from the episode: Soy - https://www.kroger.com/p/simple-truth-organic-plain-soymilk/0001111042950 Almond - https://www.kroger.com/p/simple-truth-unsweetened-almondmilk/0001111089569 Oat -...

Coming to you from the comfort of our own homes we talk about the difference between clarity and body in your cup of coffee. How do these affect the taste that comes from your coffee and what should you look for? --- Support this podcast: https://anchor.fm/beanstuff/support

In this episode, we talk about some of the common coffee related items that we will always have a place in our cupboard. Here are some links from the episode: KoHi Link - https://kohilabs.com/kohi-filter-for-aeropress/ Able Brewing - https://ablebrewing.com/products/disk-coffee-filter --- Support this podcast: https://anchor.fm/beanstuff/support

We have all seen the words "Sumatran Coffee" in grocery stores and coffee shops but what do we really know about this country Southeast of India and Northwest of Australia called Sumatra? In this episode, we delve deeper into what makes Sumatran coffee unique to offer some background and history for the next time you take a sip. 

Business, coffee expertise, and the Chinese coffee industry. These are all in the wheelhouse of Adam Carpenter. We were honored to have him on our podcast. Adam is a licensed Q grader and has a lot of experience working in the coffee industry all over the world. Adam's Training Site: https://sca.training/ Adam's Free Online Training Video's: https://www.youtube.com/channel/UCsPr42JTH9fefZQB51wrGtw   Link to YouTube Video: https://youtu.be/cZTzz6ECq7g

Today we look at what different coffee drinks look like around the world. We are all so used to what our local coffee shops offer or what we brew at home but how do others make their coffee? While we will not touch on every single drink out there we hope to bring some coffee drinks from other parts of the world to you.  Here are the drinks we talk about in this episode: Ethiopia: Buna Turkey: Kahve United States: Espresso/Gas station/Iced Coffee Ireland: Irish Coffee Mexico: Café...

One of the most important things we can do for coffee is to improve our palate. But how do we begin to hone in our sense of taste and ability to describe the flavor? Well... triangulation might just be the answer you've been looking for. Whether you have been in coffee for a while or have just started this is a skill you will want to practice. Join us as we talk about this method and how it can help you become a super taster! www.beanstuff.com

There are quite a few numbers surrounding coffee and caffeine, from stunting your growth to sobering you up. In this episode, we tackle a few of these in hopes of uncovering the truth. So grab a cup of your favorite brew and settle in while we find out what is true and what is not about the caffeine in your coffee. If we did not talk about a myth you were hoping for or if you think we got it wrong please contact us through the about section of our website -...

How could you merge coffee and technology? Well today we talk to Linsey Fan from Roast Log, a company who is bridging this gap. Roast Log creates software and hardware tools to help during each stage of the roasting and green been process. Roast Log is a pioneer in the coffee tech world and we were honored to sit with them and talk about where they have come from and where they are going.  www.roastlog.com www.beanstuff.com

Quality and coffee are two peas that we want in the same pod. But how can we ensure that the coffee we drink is consistently good? This is where Q-Graders come in. Q-Graders sift through green and roasted coffee to score coffee on its quality. The score given will determine if the coffee is considered "specialty" coffee or not. A score can help farmers understand if their crops are good or if they need some work and can inform roasters on which coffees to buy. Quality Coffee Institute -...

Can we create coffee plants that resist disease, drought and taste amazing? Well the answer is kind of yes. We take a look at two Kenya coffee varieties, SL28 and Ruiru+Batian. How have they come to exist and why? This is a start but by no means that end as there is so much to coffee varieties. Link to images from the episode - https://beanstuff.com/episode41/ Arabica vs Robusta episode -...

What is milling? Do we need it? Well as it turns out it is very important. This is the process that gets the bean cleaned up and ready to ship out all over the world to be roasted. But how does it get cleaned? Listen up to learn how. Link to YouTube Video - https://youtu.be/5SAdYbc5RaQ Find more at www.beanstuff.com

"Sensory Summit is a two-day conference designed to educate, inform, and inspire the Specialty Coffee sensory professional." - www.sensorysummit.org  For people in coffee this is an incredible place to learn skills and grow in understanding. In today's episode we talk about it while Paul is in actually down there. Since we had a man on the ground in Sacramento we were also able to talk to other coffee people attending and gain their perspective on the event.  People interviewed in this...

What if you need something other than coffee? Well, there are coffee substitutes, but how good are they? Today we dive into three coffee substitutes that we found at the store. We look at how good these are compared to the real deal... coffee! Coffee Substitutes in this episode: Cafix - https://worldfiner.com/cafix Pero - https://www.gnc.com/energy-drinks2/110523.html?productId=92830636 Teeccino Dandelion dark roast -...

There is a lot of variety when it comes to buying bottled or canned coffee at the store. in this episode, we wanted to know if they were any good. Join us while we test some of the common ones we found at our the local grocery store.  In this episode, we look taste test the following canned/bottled coffee: Peet's Black and White Iced Espresso - https://www.peets.com/coffee/iced-espresso/black-and-white-iced-espresso-12-count Chameleon Cold Brew Espresso -...

There are many unique ways to process coffee. In this episode, we cover the wet process. This process involves cleaning everything off of the bean, removing the cherry and mucilage. Some say this helps deliver a cleaner cup. But how does it actually affect what is in your cup? Dig a little deeper and discover another method for coffee processing.  Other episodes you may also enjoy: From Cherry to Bean (Coffee Processing Part 1)...

“If we can’t touch the farmer, we don’t touch the coffee” - Jamii Coffee. We sit down with Francis of Jamii Coffee. Francis and his team at Jamii Coffee are doing incredible work in Kenya to help coffee growers establish the tools necessary to make coffee farming sustainable with a high level of quality. Their work is helping to secure the future of not only Kenyan coffee farmers but the communities around them. Jamii Coffee...