A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
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Contenuto fornito da James Harper. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da James Harper o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.
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Coffee Roasting, Part 1: How heat transforms coffee beans
Manage episode 398127891 series 2422250
Contenuto fornito da James Harper. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da James Harper o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.
What flavours do you want from your coffee?
Every coffee bean begins its life green. And if you brewed it up without first roasting it, you’d get a yellow-green cup of grass-flavoured water.
But, as soon you apply heat to a bean, the flavour can morph to from something quite vegetative to a very acidic unripe fruit, then a very sweet fruit, and eventually dark roasted flavours.
This is the magic of coffee roasting!
In this episode of The Science of Coffee, I show you a full roast in action on the ROEST P3000, taste how coffee flavours evolve from acidic to bitter, and speak to leading coffee roasting scientists to reveal the mind-bending chemical and physical transformations taking place.
See for yourself Roest's innovative P3000 fully automatic roaster.
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
Connect with my very knowledgeable guests
Mark Al-Shemmeri - LinkedIn
Callum Gilmour - LinkedIn
Veronica Balduc - LinkedIn
Anja Rahn - LinkedInIldi Revi - LinkedIn
Samo Smrke - Instagram
Morten Münchow - Coffee Mind website
The Science of Coffee is made possible by these leading coffee organisations
BWT Water and More
Marco Beverage Systems
ROEST
Sustainable Harvest
Mahlkönig
The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories
…
continue reading
Every coffee bean begins its life green. And if you brewed it up without first roasting it, you’d get a yellow-green cup of grass-flavoured water.
But, as soon you apply heat to a bean, the flavour can morph to from something quite vegetative to a very acidic unripe fruit, then a very sweet fruit, and eventually dark roasted flavours.
This is the magic of coffee roasting!
In this episode of The Science of Coffee, I show you a full roast in action on the ROEST P3000, taste how coffee flavours evolve from acidic to bitter, and speak to leading coffee roasting scientists to reveal the mind-bending chemical and physical transformations taking place.
See for yourself Roest's innovative P3000 fully automatic roaster.
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
Connect with my very knowledgeable guests
Mark Al-Shemmeri - LinkedIn
Callum Gilmour - LinkedIn
Veronica Balduc - LinkedIn
Anja Rahn - LinkedInIldi Revi - LinkedIn
Samo Smrke - Instagram
Morten Münchow - Coffee Mind website
The Science of Coffee is made possible by these leading coffee organisations
BWT Water and More
Marco Beverage Systems
ROEST
Sustainable Harvest
Mahlkönig
The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories
58 episodi
Manage episode 398127891 series 2422250
Contenuto fornito da James Harper. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da James Harper o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.
What flavours do you want from your coffee?
Every coffee bean begins its life green. And if you brewed it up without first roasting it, you’d get a yellow-green cup of grass-flavoured water.
But, as soon you apply heat to a bean, the flavour can morph to from something quite vegetative to a very acidic unripe fruit, then a very sweet fruit, and eventually dark roasted flavours.
This is the magic of coffee roasting!
In this episode of The Science of Coffee, I show you a full roast in action on the ROEST P3000, taste how coffee flavours evolve from acidic to bitter, and speak to leading coffee roasting scientists to reveal the mind-bending chemical and physical transformations taking place.
See for yourself Roest's innovative P3000 fully automatic roaster.
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
Connect with my very knowledgeable guests
Mark Al-Shemmeri - LinkedIn
Callum Gilmour - LinkedIn
Veronica Balduc - LinkedIn
Anja Rahn - LinkedInIldi Revi - LinkedIn
Samo Smrke - Instagram
Morten Münchow - Coffee Mind website
The Science of Coffee is made possible by these leading coffee organisations
BWT Water and More
Marco Beverage Systems
ROEST
Sustainable Harvest
Mahlkönig
The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories
…
continue reading
Every coffee bean begins its life green. And if you brewed it up without first roasting it, you’d get a yellow-green cup of grass-flavoured water.
But, as soon you apply heat to a bean, the flavour can morph to from something quite vegetative to a very acidic unripe fruit, then a very sweet fruit, and eventually dark roasted flavours.
This is the magic of coffee roasting!
In this episode of The Science of Coffee, I show you a full roast in action on the ROEST P3000, taste how coffee flavours evolve from acidic to bitter, and speak to leading coffee roasting scientists to reveal the mind-bending chemical and physical transformations taking place.
See for yourself Roest's innovative P3000 fully automatic roaster.
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
Connect with my very knowledgeable guests
Mark Al-Shemmeri - LinkedIn
Callum Gilmour - LinkedIn
Veronica Balduc - LinkedIn
Anja Rahn - LinkedInIldi Revi - LinkedIn
Samo Smrke - Instagram
Morten Münchow - Coffee Mind website
The Science of Coffee is made possible by these leading coffee organisations
BWT Water and More
Marco Beverage Systems
ROEST
Sustainable Harvest
Mahlkönig
The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories
58 episodi
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