An investigative podcast hosted by world-renowned literary critic and publishing insider Bethanne Patrick. Book bans are on the rise across America. With the rise of social media, book publishers are losing their power as the industry gatekeepers. More and more celebrities and influencers are publishing books with ghostwriters. Writing communities are splintering because members are at cross purposes about their mission. Missing Pages is an investigative podcast about the book publishing ind ...
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Контент предоставлен James Harper. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией James Harper или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.
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1) Water For Brewing Coffee
MP3•Главная эпизода
Manage episode 345281533 series 3409081
Контент предоставлен James Harper. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией James Harper или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.
Water really matters when you’re brewing coffee. Different waters can dramatically change how a single coffee will taste.
But what is the right water for the best coffee?
In this episode I will give you the answer, but I will first take you back billions of years to tell you the story of a single mineral and how it's responsible for making our coffees taste lame. Because here’s the thing: water science is chemistry, and chemistry is very complicated and easily forgettable. But with a great story, I’m hoping you’ll remember!
In the second half, I show you why Christopher Hendon’s book Water for Coffee made a big splash in the coffee community, but also why some academic chemists are critical of the book, and how this all manifested in the creation of the Specialty Coffee Association’s Water Quality Handbook.
And, to cap it all off, I offer you some environmentally conscious ways to get hold of good water for coffee, so your coffee brews can finally explode in flavour.
—---
Please spread the word about The Science of Coffee!
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Leave a 5 star rating on Spotify
Discover this episode’s sponsor BWT’s water filtration products. I use their Penguin Magnesium Mineralised cartridges and cafes can use their BestAqua ROC
Read Marcia Bjornerud’s amazing book, Reading The Rocks
Want more to listen to more documentary podcasts about coffee? Check out Filter Stories
Want to go deeper into water chemistry?
SCA’s Water Quality Handbook
BWT White Paper on the effects of magnesium (German)
How to add magnesium to your soft water out of the tap (scroll to bottom)
Christopher Hendon’s Water for Coffee
Certificate of Advanced Studies at Zurich’s Coffee Excellence Center online course
Read ‘The Craft and Science of Coffee’
Barista Hustle's Water course
James Hoffman's water video
Connect with my very knowledgeable guests:
Samo Smrke - LinkedIn and Instagram
Chahan Yeretzian - Linkedin
Frank Neuhausen - LinkedIn
Marcia Bjornerud - Academic profile
Christopher Hendon - LinkedIn and Instagram
The Science of Coffee is made possible by these leading coffee organisations:
BWT Water and More - https://bit.ly/3EEpuxN
Marco Beverage Systems - https://bit.ly/3T2YDzY
Trabocca - https://bit.ly/3Tjn8bV
Eversys - https://bit.ly/3CBkp6X
Oatly - https://bit.ly/3exvlKS
Fiorenzato - https://bit.ly/3T3nmUQ
Subscribe to my A History of Coffee podcast
…
continue reading
But what is the right water for the best coffee?
In this episode I will give you the answer, but I will first take you back billions of years to tell you the story of a single mineral and how it's responsible for making our coffees taste lame. Because here’s the thing: water science is chemistry, and chemistry is very complicated and easily forgettable. But with a great story, I’m hoping you’ll remember!
In the second half, I show you why Christopher Hendon’s book Water for Coffee made a big splash in the coffee community, but also why some academic chemists are critical of the book, and how this all manifested in the creation of the Specialty Coffee Association’s Water Quality Handbook.
And, to cap it all off, I offer you some environmentally conscious ways to get hold of good water for coffee, so your coffee brews can finally explode in flavour.
—---
Please spread the word about The Science of Coffee!
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Leave a 5 star rating on Spotify
Discover this episode’s sponsor BWT’s water filtration products. I use their Penguin Magnesium Mineralised cartridges and cafes can use their BestAqua ROC
Read Marcia Bjornerud’s amazing book, Reading The Rocks
Want more to listen to more documentary podcasts about coffee? Check out Filter Stories
Want to go deeper into water chemistry?
SCA’s Water Quality Handbook
BWT White Paper on the effects of magnesium (German)
How to add magnesium to your soft water out of the tap (scroll to bottom)
Christopher Hendon’s Water for Coffee
Certificate of Advanced Studies at Zurich’s Coffee Excellence Center online course
Read ‘The Craft and Science of Coffee’
Barista Hustle's Water course
James Hoffman's water video
Connect with my very knowledgeable guests:
Samo Smrke - LinkedIn and Instagram
Chahan Yeretzian - Linkedin
Frank Neuhausen - LinkedIn
Marcia Bjornerud - Academic profile
Christopher Hendon - LinkedIn and Instagram
The Science of Coffee is made possible by these leading coffee organisations:
BWT Water and More - https://bit.ly/3EEpuxN
Marco Beverage Systems - https://bit.ly/3T2YDzY
Trabocca - https://bit.ly/3Tjn8bV
Eversys - https://bit.ly/3CBkp6X
Oatly - https://bit.ly/3exvlKS
Fiorenzato - https://bit.ly/3T3nmUQ
Subscribe to my A History of Coffee podcast
18 эпизодов
MP3•Главная эпизода
Manage episode 345281533 series 3409081
Контент предоставлен James Harper. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией James Harper или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.
Water really matters when you’re brewing coffee. Different waters can dramatically change how a single coffee will taste.
But what is the right water for the best coffee?
In this episode I will give you the answer, but I will first take you back billions of years to tell you the story of a single mineral and how it's responsible for making our coffees taste lame. Because here’s the thing: water science is chemistry, and chemistry is very complicated and easily forgettable. But with a great story, I’m hoping you’ll remember!
In the second half, I show you why Christopher Hendon’s book Water for Coffee made a big splash in the coffee community, but also why some academic chemists are critical of the book, and how this all manifested in the creation of the Specialty Coffee Association’s Water Quality Handbook.
And, to cap it all off, I offer you some environmentally conscious ways to get hold of good water for coffee, so your coffee brews can finally explode in flavour.
—---
Please spread the word about The Science of Coffee!
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Leave a 5 star rating on Spotify
Discover this episode’s sponsor BWT’s water filtration products. I use their Penguin Magnesium Mineralised cartridges and cafes can use their BestAqua ROC
Read Marcia Bjornerud’s amazing book, Reading The Rocks
Want more to listen to more documentary podcasts about coffee? Check out Filter Stories
Want to go deeper into water chemistry?
SCA’s Water Quality Handbook
BWT White Paper on the effects of magnesium (German)
How to add magnesium to your soft water out of the tap (scroll to bottom)
Christopher Hendon’s Water for Coffee
Certificate of Advanced Studies at Zurich’s Coffee Excellence Center online course
Read ‘The Craft and Science of Coffee’
Barista Hustle's Water course
James Hoffman's water video
Connect with my very knowledgeable guests:
Samo Smrke - LinkedIn and Instagram
Chahan Yeretzian - Linkedin
Frank Neuhausen - LinkedIn
Marcia Bjornerud - Academic profile
Christopher Hendon - LinkedIn and Instagram
The Science of Coffee is made possible by these leading coffee organisations:
BWT Water and More - https://bit.ly/3EEpuxN
Marco Beverage Systems - https://bit.ly/3T2YDzY
Trabocca - https://bit.ly/3Tjn8bV
Eversys - https://bit.ly/3CBkp6X
Oatly - https://bit.ly/3exvlKS
Fiorenzato - https://bit.ly/3T3nmUQ
Subscribe to my A History of Coffee podcast
…
continue reading
But what is the right water for the best coffee?
In this episode I will give you the answer, but I will first take you back billions of years to tell you the story of a single mineral and how it's responsible for making our coffees taste lame. Because here’s the thing: water science is chemistry, and chemistry is very complicated and easily forgettable. But with a great story, I’m hoping you’ll remember!
In the second half, I show you why Christopher Hendon’s book Water for Coffee made a big splash in the coffee community, but also why some academic chemists are critical of the book, and how this all manifested in the creation of the Specialty Coffee Association’s Water Quality Handbook.
And, to cap it all off, I offer you some environmentally conscious ways to get hold of good water for coffee, so your coffee brews can finally explode in flavour.
—---
Please spread the word about The Science of Coffee!
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Leave a 5 star rating on Spotify
Discover this episode’s sponsor BWT’s water filtration products. I use their Penguin Magnesium Mineralised cartridges and cafes can use their BestAqua ROC
Read Marcia Bjornerud’s amazing book, Reading The Rocks
Want more to listen to more documentary podcasts about coffee? Check out Filter Stories
Want to go deeper into water chemistry?
SCA’s Water Quality Handbook
BWT White Paper on the effects of magnesium (German)
How to add magnesium to your soft water out of the tap (scroll to bottom)
Christopher Hendon’s Water for Coffee
Certificate of Advanced Studies at Zurich’s Coffee Excellence Center online course
Read ‘The Craft and Science of Coffee’
Barista Hustle's Water course
James Hoffman's water video
Connect with my very knowledgeable guests:
Samo Smrke - LinkedIn and Instagram
Chahan Yeretzian - Linkedin
Frank Neuhausen - LinkedIn
Marcia Bjornerud - Academic profile
Christopher Hendon - LinkedIn and Instagram
The Science of Coffee is made possible by these leading coffee organisations:
BWT Water and More - https://bit.ly/3EEpuxN
Marco Beverage Systems - https://bit.ly/3T2YDzY
Trabocca - https://bit.ly/3Tjn8bV
Eversys - https://bit.ly/3CBkp6X
Oatly - https://bit.ly/3exvlKS
Fiorenzato - https://bit.ly/3T3nmUQ
Subscribe to my A History of Coffee podcast
18 эпизодов
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