Bean Stuff

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 - https://teeccino.com/product/dandelion-dark-roast-herbal-coffee-tea-bags-2/ Check out more at www.beanstuff.com Link to YouTube video of this episode - https://youtu.be/O7ab6rKQTXI

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 - https://www.chameleoncoldbrew.com/product/ready-to-drink-espresso-10-fl-oz/ La Columbe Draft Latte Mocha - https://www.lacolombe.com/pages/draft-latte Starbucks Cold Brew Vanilla and Fig with Cream - https://www.starbucks.com/menu/drinks/bottled-drinks/starbucks-bottled-cold-brew-vanilla-and-fig-with-cream Stumptown Cold Brew - http://www.coldbrew.com/ Stumptown Nitro Cold Brew - http://www.coldbrew.com/ Dunkin Donuts Iced Coffee Espresso - https://dunkinanytime.coca-cola.com/products/espresso-iced-coffee/ High Brew Double Espresso - https://ww

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) -https://anchor.fm/beanstuff/episodes/From-Cherry-to-Bean-Coffee-Processing-Part-1-e2ofk0 Dry Processing Continued (Coffee Processing Part 2) - https://anchor.fm/beanstuff/episodes/Dry-Processing-Continued-Coffee-Processing-Part-2-e2rde6 Beginning to look at Coffee Botany - https://anchor.fm/beanstuff/episodes/Beginning-to-look-at-Coffee-Botany-e2henb Digging in the dirt (Coffee Botany Continued) - https://anchor.fm/beanstuff/episodes/Digging-in-the-dirt-Coffee-Botany-Continued-e2iuqf Don't forget to subscribe to stay update date with all of our episodes. Here is a link to

“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 links: https://www.jamiispecialtycoffee.com/ https://www.instagram.com/jamiicoffee/ Link to YouTube Video of the episode: https://youtu.be/SO_arfWqRHE

In this episode we pick up where we left off in episode 32. We continue to walk through the dry process used to get the coffee bean from the coffee cherry. There is so much in just the processing that can affect the flavor of the what is in your cup. Join us while we continue to dig deeper into one of these methods, the dry method. If you'd like to listen to the first episode click this link - https://apple.co/2Sos93L  Link to the YouTube video for this episode - https://youtu.be/mUg6WLaQzo0

Christmas means time with family and groups of people we love. But how do we supply good quality coffee to all of these people? Well, have no fear because in this episode we will walk you through the does and don'ts of group coffee. Our goal is to give you the ability to provide top notch coffee to any group. Technivorm Coffee Maker - https://technivorm.com  12 cup French Press - https://amzn.to/2QGfNr3 Chemex - https://www.chemexcoffeemaker.com Link to the YouTube Video of this episode - https://youtu.be/lzx5ux9ruJQ

Did you know that coffee comes in a cherry? It is the seed of a fruit. Since it is not something that we can just pick and throw into our grinders and Aeropress's we have to process the coffee cherry so that roasters can then roast the bean. Then we can enjoy the taste of our favorite brewing method. But what is coffee processing? Well, today we start the journey to explain that. In the episode, we cover a brief outline of what processing is in general as well as starting to look at the "dry method", one of the various coffee processes. www.beanstuff.com

Gas stations are notorious for having bad coffee, but is this still true? This week we are on the road tasting gas station coffee and comparing it to coffee we made at home. Will gas station coffee make a come back or is it still as bad as we remember. Gas Stations Tested: Shell Texaco Chevron Thank you to Nico and Allison for the suggestion that we taste gas station coffee on the podcast! We had a lot of fun and love making episodes that come from suggestions. Link to YouTube video of episode - https://youtu.be/DtbXNSGr-ww For more go to https://www.beanstuff.com

Cole Werfelman is a friend and well accomplished coffee professional. We were honored to sit down with her and catch up with all that she is doing. Between working at Elevator Coffee & Commons and traveling with Rancilio she is dismantling roasters and working with Pacific Foods. Cole has great insight and knowledge from first hand experience and working hard in the coffee industry. Instagram: Cole Werfelman - @therealcole.coffee Elevator Coffee & Commons - @elevatorcc Rancilio - @rancilio.usa SCA - @specialtycoffeeassociation Buckman's - @buckmancoffeefactory Elevator Coffee & Commons 1033 Se Main St. Portland, OR 97214 Hours: M-F 7am - 5pm, SS 8am - 3pm Link to watch the episode on Youtube - https://youtu.be/Rphk64RWx2A

In coffee nothing creates more division than arabica and robusta coffee. Often robusta is seen as less desirable and is used for a lot of instant coffee. While arabica is what we associate with speciality coffee and the complex/simple good flavors. But what do we really know about these species? We attempt to educate and set the record straight. Links from the episode: Coffee Chemistry Pictograph - https://www.compoundchem.com/wp-content/uploads/2018/09/Coffee-chemistry-–-arabica-vs-robusta.png Coffee Obsession Book - https://sprudge.com/coffee-obsession-book-square-mile-coffee-anette-moldvaer-57999.html Link to root structure info graphic - https://beanstuff.com/episode-29/ Borer Beetle video - https://www.youtube.com/watch?v=mKwkj_2Bbhw Coava Specialty Instant Coffee - https://shop.coavacoffee.com/collections/coffee/products/voila-specialty-instant-coffee Link to YouTube video of the episode - https://youtu.be/Uk4hZ5AcGnM

Digging deeper into coffee botany we help to uncover more about how the coffee in your cup is grown. We walk through self pollination, coffee soldiers and the layers of a coffee cherry and more. Here is a link to the images mentioned in this episode - https://beanstuff.com/episode-28-digging-in-the-dirt/ Link to YouTube video for this episode - https://youtu.be/AIACe0pS7XI As always check out beanstuff.com for more

Coffee provides 25 million people in coffee producing countries with jobs and gives 500 million jobs to people all over the world. However, we often don't think about where coffee comes from. There so much to coffee and it is amazing that we even get to drink 2.25 billion drinks of coffee a day. In this episode, we start to look at the plant, where it is grown, how it is grown and to discover the complexity that is coffee. Check out our other episodes at www.beanstuff.com/listen Video for the episode found here - https://youtu.be/R5UNQFZG_nw

Michael Ryan has done a lot. He has worked as a barista for Starbucks, roasted coffee at Dapper & Wise, obtained his Q grader's license, become a green coffee buyer and is now adding coffee consulting to his repertoire. Not only is Michael extremely knowledgeable about coffee and influential in the industry but he is also a great person. We were honored to sit down with Michael at Dapper & Wise to chat about his story and coffee. Please check out what Michael is doing at Dapper & Wise and Threadbare Coffee. (Links below) Dapper & Wise: www.dapperandwise.com Instagram - @dapperandwise Twitter - @dapperandwise Facebook - https://www.facebook.com/dapperandwise/ Threadbare Coffee: Instagram - @threadbarecoffee Check out a full video of our interview here- https://youtu.be/hwFGISH3BzQ For more details go to www.beanstuff.com

Acidity is often misunderstood as something we do not want in our cup. However this can manifest into incredible flavors that will have you saying "Wow!" Join us while we debunk acidity in your cup. Links from the episode: SCA Cupping form - academy-of-coffee-excellence.myshopify.com/products/cupping-form-sca-and-academy-of-coffee-excellence YouTube video of the episode - https://youtu.be/h7hBIOva1zI

Body is such an important part of what we taste in coffee. It changes the entire feel of the coffee in your mouth and can both enhance or spoil your brew if not correct. In this episode, we will dig into what body is and why it is important to look for when cupping. SCA Cupping Form - https://academy-of-coffee-excellence.myshopify.com/products/cupping-form-sca-and-academy-of-coffee-excellence YouTube video of the episode - https://youtu.be/Wjd3MoUAeIo

It is important when tasting coffee for us to all be on the same page. This is why both the Sensory Lexicon and the Coffee Tasters Wheel exist. Join as we describe how these are useful and how to use them practically when tasting coffee. Through these tools, we can speak a common language while expanding the flavors we use to describe our coffee. Sensory Lexicon (it's FREE) - https://worldcoffeeresearch.org/work/sensory-lexicon/ Interactive Taster's Wheel - https://notbadcoffee.com/flavor-wheel-en/ SCA Taster's Wheel - https://sca.coffee/research/coffee-tasters-flavor-wheel?page=resources&d=scaa-flavor-wheel FlavorActiv Sensory Kits - https://www.flavoractiv.com/store/usd/grid/ YouTube Video Link - https://youtu.be/t0Kv82fqrkk

In the second episode in our series on cupping we take a look at how the physical procedure takes place and begin deeper into how to set up and do a cupping. We talk about the procedure involved when cupping and some of the "how to" of it all. This is something done professionally but can also be adapted and done at home. Cupping Coffee Amount Calculation - Cup Size / 150 x 8.5 = Amount of coffee for each cup SCA Cupping Forms - https://coffeestrategies.com/coffee-cupping-form/ SCA Cupping Protocol - https://sca.coffee/research/protocols-best-practices/ Olfactory Smell Image - https://beanstuff.com/cupping-procedure-episode-22/ YouTube Video link - https://www.youtube.com/watch?v=LcCsi9Inexk

The first in our series on cupping where we look at cupping in general and give an overview of what it is and how it can be used by professionals or at home. YouTube video link - https://youtu.be/qQmWYWIwvr4 In the next several episodes we will get into more details on the different aspects of cupping. Please let us know if you have any questions and feel free to reach out on our about page at http://beanstuff.com/about-us/ We really appreciate that you chose to spend your time listening to our podcast and look forward to share more episodes with you.

Did you know you can make coffee with socks? Well not regular socks but a coffee sock. This week we discuss how the coffee sock came about and how to use it. This is a very versatile method that is also cost effect. We would recommend trying it out if you get the chance. Here is are some link to get coffee socks: http://coffeesock.com https://www.amazon.com/CoffeeSock-ColdBrew-Reusable-Organic-KIT64/dp/B00L7478JE Brewing with a coffee sock: https://ineedcoffee.com/brewing-coffee-coffee-sock/ Thank you all for being apart of Bean Stuff. This is our 20th episode and we are honored that you listen to us. Link to the YouTube video for this episode - https://youtu.be/dcuE2QDRF-I

We are honored to share our conversation with friend and fellow coffee geek Brandon Luthy. We discus a wide range of espresso topics and gets some perspective from Brandon's experiance. Brandon is currently a barista at Lion Heart Coffee in Beaverton Oregon and has both a rich understanding of coffee as well as a deep passion for it. We are so excited to have him on the show. We would definitely recommend that you stop by say hi and grab a cup of coffee from Brandon when you can. Instagram : @brandondluthy @lionheartcoffee Lion Heart Coffee is located at 11421 SW Schools Ferry Rd in Beaverton Oregon. Monday – Friday: 6am – 6pm Saturday – Sunday: 8am – 5pm http://www.lionheartcoffee.com If you have any questions or ideas please reach out to us at http://beanstuff.com/about-us/ or on Instagram @bean_stuff Thank you for listening.