In this episode we try to define beauty and aesthetics of coffee, understand the purpose of art and beauty, put forward a theory on the evolution of flavor, and understand the role of taste makers & critics in coffee.

Here is a white paper that supports the theory:
Paper

Here is a step by step guide for becoming a taste maker:

1. Research different taste makers in the field and start exploring their work.
2. Start to decipher what specifications of their work you like and don't like.
3. Decide on the specifications that you want your aesthetic to convey.
4. Experiment with these different specifications and how to create potential aesthetic options.
5. Consider how these different specifications work together to create a cohesive aesthetic.
6. Ask for feedback from taste makers and critics to refine your ideas.
7. Once you have a final aesthetic, use it consistently in your work to establish it and make it recognizable.

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@unfilteredcoffeepodcast

Email
unfilteredcoffeepodcast@gmail.com

Seven roasters come together with 50+ years of combined roasting experience to answer questions from instagram and a live crowd.

Follow the speakers:
Kimhak @kimhak.em - Pair @pair.cupworks
Spencer @spencer.aidukaitis - Peixoto @peixotocoffee
Matt - Moxie @moxiecoffeeco
Blair @theblairista, Curtis - Presta @prestacoffee
Randy - Xanadu @xanadu.coffee
Mark - GrindTime @grindtime_coffee


Tip us or our guests (Type episode # and we will split the tip with the guest)
Venmo: @spencer-aidukaitis

Instagram
@unfilteredcoffeepodcast

Email
unfilteredcoffeepodcast@gmail.com

In this podcast we are joined by our good friend Kimhak Em of Pair Coffee to talk all about espresso theory and what espresso tools will help you pull the perfect espresso.

Items mentioned:
Weiss distribution tool
Porcupress
B plus espresso filter
Ims screen
Ims basket
Vst basket
Cube auto tamp by compak
Puqpress
Science tamp
Malhkonig e65
Malhkonig e80
Mythos 2 clima pro
Mazzer ZM
Espresso white paper



Follow our guest:
@kimhak.em @pair.cupworks

Tip us or our guests (Type episode # and we will split the tip with the guest)
Venmo: @spencer-aidukaitis

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@unfilteredcoffeepodcast

Email
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In this podcast we talk to Shelby Williamson about her coffee journey, learning to taste with her mentor Daniel Mendoza (a previous guest), her roasting philosophy, pros and cons of the different roasters she has roasted on, how to think about green coffee, how to QC effectively, and the future of coffee.

We are deeply sorry about the audio quality on this podcast. We had some mic malfunctions during recording. We hope that the incredible quality of conversation that Shelby provided us with will off-set our failures!

Follow Shelby & Huckleberry

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Venmo: @spencer-aidukaitis

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@unfilteredcoffeepodcast

Email

unfilteredcoffeepodcast@gmail.com

In this podcast we are joined by our good friend Kimhak Em to talk all about espresso theory, espresso machine mechanics and what espresso machines to buy.


Tip us or our guests (Type episode # and we will split the tip with the guest)
Venmo: @spencer-aidukaitis

Instagram
@unfilteredcoffeepodcast

Email
unfilteredcoffeepodcast@gmail.com

In this podcast we talk all about coffee species, varieties and the potential threats to coffee as we know it now. We start with out talking about species, then we move into the history of Typica and Bourbon, some thoughts on genetic diversity, what we think the future of coffee may look like and much more.

Disclaimer: Neither Eddy or Spencer are botanists so if you feel something is incorrect, please reach out so we can correct it in the future!

Links
Cafe Imports Variety Tree
Pink Bourbon Story
Typica/Boubon Lineage
SCA Botany 101 Podcast

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Venmo: @spencer-aidukaitis

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In today's episode we talk to Nick Rayer. We were excited to talk to Nick as he is the middle of building his first business. He gives us his in the moment perspective of what it feels like to put it all together, along with some of his ideas on the future. We also get into his jazz career, as well as some talk about working on bar.

Special Guest

Nick is an amazing human and a great friend of the show. If you want to follow him on his journey with his new business go follow ixoracoffee. If you want to follow him directly you can find him here.

Tip us or our guests (Type episode # and we will split the tip with the guest)
Venmo: @spencer-aidukaitis

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In today's episode we break down what's happening during coffee fermentation. We start with some definitions, then move into processing types, microorganisms and carbohydrates, fermentation types, environmental factors, and flavor creation. This is all from an essay I wrote that you can find below.

This is where I put in the disclaimer that I am just a hobbyist fermentation lover and I tried to only put info I feel comfortable with and that I could find references for. I am sure I missed some of the nuances or made a few mistakes. If you feel like some of the info is incorrect, please email me so we can do a follow up episode in the future!

Essay Link
link

Lucia's Podcast
link

Tip us or our guests (Type episode # and we will split the tip with the guest)
Venmo: @spencer-aidukaitis

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@unfilteredcoffeepodcast

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