Are bioplastics actually saving the ocean, or are we falling for greenwashing? In the first episode of Passionary, Alejandro and Ishita sit down and dive deep into this topic with Angélica Aguirre, a Peruvian marine biologist and PhD researcher at the University of Exeter, whose passion for protecting marine life led her to test whether the so-called sustainable alternatives to plastic are truly safe.

Angélica breaks down the different generations of bioplastics, how even biodegradable materials can release CO2 and acidify seawater, and reveals what Pacific oyster larvae can tell us about the health of our oceans.

The conversation spans the Great Pacific Garbage Patch, the psychology behind consumer habits across Peru, the UK, and the Galapagos Islands, and why circular economy thinking matters more than ever. Angélica also shares how a childhood rivalry sparked a lifelong love for science, and why being gentle with yourself is essential on the road to doing meaningful work.

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How do you actually choose your coffee? In the series finale, Alejandro and Ishita decode everything on your coffee bag: single origin vs. blends, washed vs. natural processing, and the Costa Rica-invented honey method (which does not involve actual honey or bees, mind you).

They unpack what specialty coffee really means, how caffeine tricks your brain into ignoring fatigue, and why instant coffee packs surprisingly less punch.

The talk turns serious, as any good episode of Espression should, when they tackle the future of coffee, including shrinking farmland, rising prices, climate change threatening Arabica crops, and the small farmers producing 60% of the world’s supply. A thoughtful and eye-opening discussion that will change the way you think about your morning cup.

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What does it really take to run a coffee business? Alejandro and Ishita welcome self-proclaimed coffee expert Luka Gorgoshidze, whose family runs Marron, a pioneering pastry shop in Georgia.

Luka pulls back the curtain on sourcing beans from Italy, balancing speed with quality, and why your barista matters more than any machine. The conversation takes a fascinating cultural turn as they explore the third place concept and why coffee shops are social hubs in some countries while wine bars fill that role in Georgia.

Featuring a discussion on lawsuits involving hot coffee and Italian-style espresso speed runs at gas stations, this episode brews up business insights with a global perspective.

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