CoffeeBrewmance

In this podcast we discuss early results of germination experiments Dylan has done at Beaver Creek Coffee estate. Things mentioned: How Dylan got in to coffee Coffee is a seed Post harvest process Fermentation Germination And more… Videos Videos referenced in the talk are: Hanna Neuschwander | The Coffee Seed: A Forgotten Technology: https://www.youtube.com/watch?v=NtCftF-agJI Flavio Borem | Beyond Wet and Dry: Breaking Paradigms in Coffee Processing: https://www.youtube.com/watch?v=6QJRklaKEgY Beaver Creak Read more about beaver creek and the estate here: www.beavercreak.co.za Leave comments and share.

With Zane Mattisson – Moreflavour, Shaun Aupiais – Coffee Guy and Roan Muntingh – Ultimate Water In this episode you will hear: A summary of the barista comp, latte art comp and cup tasters in Gauteng in July. Personal highlights of the exhibition. A discussion around water in South Africa and how it influences coffee. #peopleofcoffee Learn some background on Zane, Shaun and Roan There are some products mention here. It should be noted that no product mentioned paid for placement. All opinions of the products mentioned are personal in nature and are not product recommendations. Note: Podcast has quite a bit of banter. Gallery: Click to view slideshow.

The second session of a Talk by Ben Carslon from The Long Mile Project. This talk is the audio of the video taken on the day. It starts with a summary of the the Long Mile Project and then addresses the real issues behind sustainability. Real sustainability that address living and growing conditions. Ben discusses the need for the South African industry to distinguish itself and look at offering coffees other than the bulk imported Commercial Grade and Commercial Grade+. Specialty grade coffee is coffee that cups at least at 80, and hence the lots need to be separated and be processed as unique lots. This to us one of the core aspects of Specialty grade, it needs to stand out to not be part of a bulk lot that is size sorted. Some countries define Specailty Grade as 83+. We have seen this in Brazil and Colombia, but there are other origins that score speciality at this level. There is an error on the intro, the talk was recorded 26 October. You can watch the video here:

Contents of the talk given Oct 25 at The Vineyard by Ben anfd Kristy Carlson from Long Mile Project. Items covered: 1. Burundi : Looking in at the country it’s coffee and challenges 2. Coffee.People.Potential. A look at Long Miles Coffee Project 3. Impacting a nation one cup at a time. Why your choice of coffee matters 4. Processing Styles. What are they and why should you care. 5. Coffee & Wine. Cupping to find flavour 6. Taste and Talk You can also watch the video on YouTube here: youtube.com/watch?v=FwT2moJXBIk  

In this podcast we chat to Craig Charity who recently took an old Probat 12 kg coffee roaster and made so serious mods: Converting from electric burners to gas; Modification that help get a better roast; Teflon coating; Double walling a barrel; Discussing  issues with hertz; What mods every roaster should have. Are some of the items discussed.

Wayne travels overseas a lot so we thought we should publish this chat between Cuth and Wayne about coffee away from home. Some of the things you will hear: Getting a vibe for a coffee shop Research, Ask those in the know Social media The good, the bad and the not so tasty, experiencing it all. Milking it Reading through the paid for posts. Talking to the locals Take away cups Cost of coffee Filter coffee And a short intro to worlds.

In this long awaited episode, by whom we know not. We catchup with Zane to see what he has been up to in the UK, what he enjoyed at London Coffee Fest (LCF). We also talk about Warren’s experiences at origin in Brazil and Colombia. We cover: What surprised Zane in LCF What impressed him What he was able to paly with Warren’s perspective and summary of coffee farms in Brazilian and Colombia And then back to Zane

Welcome cup-a-long podCast recorded in Cape Town 28 April with same 3 very diverse coffees as was cupped in Jozi. This session happened days before Zane left for UK and we wish him well there, hopefully we can have a report back from the London Coffee Festival soon. We assume that you have setup your coffees, as per the setup guide in Ep12b you can get a copy here… We also assume you have a copy of your score sheet, as described in Ep12c and available here…. Which includes a copy of of the latest coffee tasters wheel as published by the SCAA and WCR. And you will of course need the coffees that were used during the podCast. To cup-a-long with the same coffees, just visit capecoffeebeans.co.za/coffeebrewmancecupping to order them in blank bags Between each section a small musical interlude will break the session up. I would like to thank (in order of first name) Mike, Phaedon and Zane for participating. Please remember that the opinions expressed in this podcast are all personal and subjective. One last note: Spoiler alert! We will reveal the coffees at the end so if you are just listening and want to order the coffees later then stop when you hear the outro. The summary sheet is available CTCuppingSummary   http://coffeebrewmance.co.za/wp-content/uploads/2016/04/CoffeeBewmanceEp12CT-Cup-a-long-cupping-in-CapeTown.mp3

What follows is the podCast of the cup-a-long that was held in Johannesburg 28 April with 3 very diverse coffees. If you are cupping along then we assume that you have setup your coffees, as per the setup guide in Ep12b (which uses the document under the menu Documents->Setting up a Cupping). Also make sure you have a copy of your score sheet, as described in Ep12c and available also on the Documents menu item Cup-a-long Score sheet. Which includes a copy of of the latest coffee tasters wheel as published by the SCAA and WCR. And you will of course need the coffees that were used during the podCast. To cup-a-long with the same coffees, just visit capecoffeebeans.co.za/coffeebrewmancecupping to order them in blank bags In the audio that comes, first you hear the Cuth checking everyone is ready before the cupping. We have then played the intro music and then the feedback from the cupping from each person that volunteered their time to be there. In order of appearance you will hear from: Cuth Bland Matt Carter Ishan Natalie Grant Preston Harrison Wayne Burrows and Warren Familiar Please remember that the opinions expressed in this podcast are all personal and subjective. One last note: Spoiler alert! We will reveal the coffees at the end so if you are just listening and want to order the coffees later then stop when you hear the outro. Summary sheet is found here.

Cuth prepared the score sheet now we need to know how she envisaged us using it. So we go through: What is on the sheet How to score Which part of the sheet to do when How to determine your feelings Why this score sheet And a few other items. Here is the Score Sheet with SCAA cupping wheel. – Scoring Sheet March 2016 – WithSCAAWheel.pdf        

This episode a new member (may be temporary) of the team introduces the episode. He is an English Chipmunk addicted to flavonoids in coffee, and volunteered his services, whatever they may be. In this Episode we walk through the published guide on how to setup your cupping. Phaedon read through the guide and has some questions so we decided to make it an episode that you can always refer to if you need to know how to setup your cupping. We cover: What you need How to layout When to grind Pouring of water Fragrance and Aroma To name a few. Here are the Documents: Document on how to setup your cupping – Setting up Your Cupping March2016.pdf Document on cup layout – Cupping Glass lay out sheet – 3 glass.pdf

In this Episode we will be introduction the concept of the Cup-a-long Cupping. The idea behind this is that anyone in South African will be able to order coffees from CapeCoffeeBeans, and then cup the coffees with coffee people that regularly cup coffees. Part a talks about allows people be hear us discuss what we will be doing. Including: The parameters of the coffees selected Why we are all tasting the same coffees at roughly the same time. What we think the score sheet should contain And who we are inviting to cup with us. The aim is to introduce the would be cup-a-longer to the team and the concept behind the cupping.